Pilaf takes pride of place in the national cuisine of Uzbekistan. This dish is served on all holidays and family celebrations. There are over 150 variations of rice and still OSPAZ skilled (specialists in the preparation of pilaf) invent something new. Add to pilaf and dried fruits: raisins, dried quince, peaches, apricots or prunes, they give the dish an unusual sweet and sour taste. In my recipe I will share tips for cooking crumbly fragrant pilaf. And it is not necessary to buy special rice, fat or cottonseed oil.
Cook Time | 60 minutes |
Servings |
Ingredients
- 6 pieces Chicken leg You can take any part of the chicken
- 2 glasses Rice round
- 2 glasses Water
- 1 piece Carrot
- 2 pieces Onion
- 2 teaspoons Seasoning to taste
- 1 piece garlic
- 1 handful Raisin
- 4 tablespoons Sunflower oil
Ingredients
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Instructions
- In a cauldron, heat the vegetable oil until a haze appears. Put the meat and fry it on high heat. Then add the vegetables, stir and fry for another 3-4 minutes. Pour a glass of water, add spices, salt, garlic and a whole pod of hot red pepper if desired. On medium heat then sirvac 20-30 minutes. Do not let it boil too much, otherwise the carrots and onions will just boil and turn into porridge.
- Next, fill the rice with raisins, gently pour in cold water and bring to a boil over high heat. When the water level reaches the rice level, gather the group from the edges to the center of the slide, reduce the fire to a minimum. Over rice posting a deep plate appropriate diameter, covering his, then kitchen a clean towel and entire pillar cover with a lid.
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