Plov is one of those oriental dishes that have successfully adapted and in our kitchen, taking a worthy place and enjoying considerable popularity. Therefore, the recipes for cooking a delicious pilaf are very relevant and do not need advertising.
The recipe for a delicious pilau from pork
Ingredients:
- Pork pulp - 0.7 kg;
- rice groats - 0.55 kg;
- hot water - 800 ml;
- onion - 225 g;
- carrots - 375 g;
- chili pepper - 1 pc .;
- garlic - 1-2 heads;
- vegetable refined oil - 250 ml;
- seasoning for pilaf - to taste;
- ground black pepper - to taste;
- salt.
Preparation
To cook a delicious pilaf, it is necessary to properly brown the meat. For this we wash it, dry it, cut it into small slices and lay it in a well-heated oil, pouring it into a cauldron or a deep saucepan with a thick bottom. We keep the meat on high heat, stirring, until the appetizing color is acquired.
Without wasting time, we clean and shred the semicircles with onions and carrot straws and add to the ruddy meat. Fry all together until the softness of the vegetables for about fifteen minutes. In the meantime, we thoroughly rinse the rice croup to clear water. For an ideal rice result, it is better to choose special varieties suitable for the preparation of pilaf, or at least steamed.
On the readiness of vegetables, we serve a dish of seasoning for pilaf, ground black pepper and lay the prepared rice. Pour pre-boiled water, pre-salt it beforehand, add the peeled and peeled heads of garlic, leaving them whole and a pod of chili pepper.
After the pilaf boils well, we reduce the fire to an average and we stand on fire until half-ready rice. Do not mix the contents of the cauldron! Then we cover the lid with a lid, reduce the fire to a minimum and leave it for another ten minutes. Then we remove the dish from the fire and wrap it thoroughly for about thirty minutes.
Tasty pilaf with chicken in a multivark
Ingredients:
- chicken meat - 0.75 kg;
- onion - 275 g;
- carrots - 280 g;
- vegetable refined oil - 200 ml;
- hot water - 800 ml;
- rice for pilaf - 520 g;
- garlic - 1 head;
- bitter pepper of small size - 1 pc .;
- seasoning for pilaf - to taste;
- salt - to taste.
Preparation
Before proceeding directly to the preparation of pilaf in a multivark, we will prepare properly all the necessary products. Rice groats are washed very carefully and soak for about twenty minutes. Onions are cleaned and shredded semi-rings or cubes, carrots are cleaned and cut into strips. Chicken meat is washed with cold water, we dip from the moisture with paper towels and cut into small pieces of arbitrary shape and size.
We turn on the multivark, select the "Baking" or "Frying" mode on the panel and infuse the vegetable refined oil. If the chicken is rather fat, then the amount of oil can be slightly reduced. Fry the meat pieces to a delicious rouge, add the prepared onion, and after five to seven minutes, carrots and also grill until soft, stirring. Now we throw the seasoning for pilaf, ground black pepper, and spread the rice cake, previously draining the water, in which it was soaked and once again washed it. Further
After forty minutes, try the rice for readiness and if necessary, extend the cooking time for another fifteen minutes. On readiness we leave the dish in the "Heating" mode for another fifteen minutes and can be served to the table, spreading a fragrant tasty plov on the plates. Separately, you can serve fresh vegetables or pickled onions.