The secret to the perfect pilaf? I wondered this question every time, pinning hopes on another amazing recipe pilaf in a toga received the usual rice porridge with meat. Frankly, and this dish we ate willingly, but I, after all, wanted to "finish off" the recipe to the end.
And, by sheer luck, I managed to visit on holiday in a cozy restaurant, where guests and the main course was risotto. Most interestingly, he was getting ready right before our eyes in a great big cauldron - this I still do not ever see.
It was at that moment I realized - that turned in my pan, even next to the pilaf was not an. Naturally, such an opportunity I could not pass up, so cook immediately fell asleep questions that as a yes, yes why. Good, boy got talkative - willingly shared their knowledge, which already I now share with you.
Guarantee of good pilaf - a good figure. No, not just dlinnozernovoy, and a special called "pilaf". I agree, its price will be higher than usual, but if you really want to cook pilaf by all the rules, then, if you please, a little splurge.
Next - the proportion. I remember the boy about the same time I read a lecture, you, I, in order to save you the time, just write only numbers. Do not thank. Thus, the floor kilo rice take half a kilo of meat, 250 g of carrots, onions, 170 g and 200 ml sunflower oil.
Put the pan with thick walls on fire, pour oil into it and throw the vegetables with the meat - at first a little fry, then - topped up with a little water and simmer until tender.
Then add pour rice and water, besides it is important that the liquid was not too much - make water simply "finger above the" rice.
And, of course, do not forget about the spices - can be bought as packaged seasoning and make a fragrant "bouquet" of his own.
By the way, after these recommendations I pilaf turned out right the first time - a crumbly, flavorful and hearty, well, straight tale! So, do not waste your time on unsuccessful attempts, but arm the necessary ingredients and create - I am sure that you too will succeed!