Plov is a favorite dish. It can be eaten with various types of meat, vegetables, spices, because it is good in any case. However, still very nice dish is not only delicious, but also friable. Not all housewives he turns out to be so. It's very easy to fix this. Today we will consider several recipes, thanks to which you will learn how to make pilau crumbly.
Friable pilau in the multivariate
Ingredients:
- beef pulp - 550-600 g;
- spices ground (cumin, turmeric, paprika);
- barberry dry;
- garlic cloves - 12 pcs .;
- carrots - 280-300 g;
- onion - 280-300 g;
- long grain rice - 300-325 g;
- salt;
- vegetable oil - 70-80 g;
- water - 5 multi-glasses.
Preparation
Carrots are cleaned and cut first in circles, and then on straws. Chop the onions to half rings. Beef cut into medium pieces. In the capacity of the multivarka pour out all the oil. We send the prepared products and rice.
Note. We do not need to wash the rice here - thanks to this and the subsequent frying, we get what we call "rice to rice".
Fry, using the program "Frying". When the products are covered with ruddy crust, add garlic, salt, ground spices, barberry. Garlic should not be cut. It is enough to put his slices on the cutting board and press it down with a knife. We fill all the products with water and cook using the "Pilaf" program. 1 hour - and pilaf is ready. Do not rush to get it. Let's stay warm for about 30 minutes.
Recipe for crumbly pilaf
Ingredients:
- basmati rice - 2 items;
- dill - 1 bunch;
- salt;
- lamb on the bone - 550-570 g;
- butter melted - 90-100 g;
- onion - 80-100 g;
- water - 3 tbsp. for rice and 5 tbsp. for meat.
Preparation
For this recipe, we prepare rice and meat separately. We connect them after cooking, on a plate.
Rice mine in a lot of water. It is necessary that the water after washing the cereals is generally transparent. In a bowl, pour water and strongly saline. Put there rice. Leave it for 30-50 minutes.
We cut the mutton large, put it in a pan with cold water and begin to cook. We remove the foam with a noise. When, at last, the broth becomes transparent, we send there onion and salt. Onions need to get rid of husks, but do not grind.
We merge the water in which the rice lay. We transfer it into a saucepan, in which water is boiling (3 cups). We cook almost to the full. Add the chopped dill, butter, very gently stir, cover with a lid and leave on slow-slow fire. After 25 minutes turn off the fire. We lay out the pilaf on plates in this form - in the beginning a slide of rice, and then pieces of meat.
How to cook fried pilaf with chicken?
Ingredients:
- chicken thighs, carbonate - 600-700 g;
- spices ground (coriander, turmeric, zira, several kinds of pepper);
- rice - 350-375 g;
- leek - 100 g;
- carrots - 200-230 g;
- adzhika - 4-5 st. spoons;
- water - 4.5 cups;
- salt;
- vegetable oil - 50-60 ml.
Preparation
Large pieces of chicken are sliced. Rinse them and put them in a frying pan. In a frying pan before this, heat the oil. Carrots and onions are prepared. Carrots cut into half rings, and onions rings. We send these vegetables to the chicken. When the products already have a crusty crust, add adzhika, a little water and stew for about 20 minutes. Then add the thoroughly washed rice, salt, spices, boiling water and turn on a strong fire. After 3 minutes make it average, and after 7 minutes - weak. On low heat you need to cook the pilaf for 2 more minutes, then turn it off. The above described cooking sequence must be observed exactly - this is what makes plov friable.