LovesTheTeam.com

From the history of pilaf

According to the legend, pilaf was first prepared forOrder of the great Alexander of Macedon, who needed to feed his many thousands and very gluttonous army during the campaign against India. Alexander needed a hearty dish, ingredients, for the preparation of which you can transport on one camel. The best of the dishes presented at the stern court commander, was recognized as pilaf! And nowadays the plov recipe is widely known throughout the territory of the once powerful empire of Alexander the Great.

Ingredients

Beef (better boneless) - 400 grams, ricelong-grain or medium-grained - 1.5 cups, onion - 1 pc., carrots - 1 pc., salt, pepper, seasoning for pilaf - to taste, vegetable oil (you can use a mixture of oils: sunflower, cotton, linen ..) 70 g, garlic - 1 clove.

Cooking procedure

Pour rice into a deep bowl, goodrinse and pour boiling water. While rice is steamed, prepare a "zirvak" - a meat base of pilaf, consisting of meat, carrots and onions. Use beef for cooking or baking - such meat is easily cooked. If the meat is bones, separate the pulp from the bones and fat. Beef thoroughly rinse and dry with paper napkins. Cut into small pieces. In Kazan, pour the vegetable oil and put it on the fire. In warmed to light haze, put the pieces of meat and fry over a large fire, stirring, 5 minutes before the appearance of a crust. Pieces should brown, and the crust become an appetizing brownish-golden color. Do not wait until 100% of the surface is browned - it's not necessary. Chop the onion and add to the meat, mix everything. Fry the onion until golden brown. Cut the carrots into small cubes and add to the meat with onions. Fry for about 3 minutes on medium heat. Take care that the onions do not burn. Add seasoning "for pilaf", salt and pepper to taste and mix well. Put the steamed rice (you can directly with the water in which the rice is steamed) into the cauldron and smooth it over the entire surface. Put a piece of garlic in the center and add water to make it higher than rice for one finger. Bring to a boil over high heat, then reduce the heat to a minimum and close tightly with a lid. After half an hour turn off the fire, but do not remove the cauldron from the plate - you need more minutes 15-20 to insist.