Dreary affair. The whole was evaporated until rassolomish kilo of carrots. Because in this case, help from family, friends and others who expect that at the end of cooking them that Oblomov is even way. However, lately - a little quickie. With a coarse grater. At the final taste parameters is seemingly not affected.
The meat cut into pieces. They simply could not by definition be small. Still meat. And it must not only be felt some taste receptors, but also a pleasure to please look - "Wow ... a piece!" It is true that gigantomania do not recommend: 4 / 5, 5 to 4 cm, or something like that - thing, I think that! Beef, mutton or meat of wild wildebeest, in my opinion - not in principle. The main thing - that it was ho-ro-dition. Well, what meat can be regarded as good, probably, every housewife knows.
So. The preparatory phase is passed. Put the kettle on the stove. Turn the fire to maximum. Some wait until the kettle hot. After that infuses the oil. Grams 250-300. In Tajikistan, the use of cotton. But it is - for an amateur. And just try to get him now. So pour something like that.
Just wait to the now heated oil. Throw into it one bulbous polukolechko. And wait. While it does not turn black. Do not turn into coal. This "pioneer" has two purposes. First, it absorbs the peculiar smell of oil and is an indicator of time. Once in a dense layer of oil is not polukolechko onions, and black-haired substance - hence, oil became so hot that it is the temperature, which is needed. Skimmer that pulls coal and pour in the hot oil pre poshinkovanny kilogram onions. And ... interfere, interfere, interfere! Did you see what can be done with onions, if left without movement? Conclusions made? Mesha Wait ...
Color pilaf depends on the bow. Because we fry it just as much as you need to bow to his shade has become what we want to see pilaf on a plate. We want light, fry until golden, want darker - increases, respectively, before roasting.
As soon as the color of onion is just the way we would like to - fall asleep in the cauldron carrots. Her fry briefly. 5-7 minutes. Before pomyagcheniya. Once visually see that the hard twigs straws were soft - everything begins all meat. Yes. Carrots also interfere. Around the same intensity.
The meat adds to the already passed the heat treatment of onions and carrots, when the fire too - to the limit and the burning cauldron to the limit. This is to ensure that the meat as quickly formed a crust, and its internal juice emerged from the pieces would be very on-the very minimum. Then the meat in a risotto will be very juicy and tasty.
To achieve this goal through the skimmer shovel onions and carrots on one half of the cauldron. On the second released, lay out some already cut into slices of meat. And wait. 3-4 minutes is enough to have those pieces that contact with the wall of the cauldron, was formed this same crust. After this onion and carrots to move on to the meat, and in part vacated cauldron lay out his remains. Again, a little forward. Then start working skimmer. To hinder should be a bit slower than the onions and carrots, but also - do not fall asleep at the stove. Mix and stir to as quickly as possible all the meat communicated with the hot walls of the cauldron and was so necessary to us crust.
However, no matter how you try, but some of the meat juice will still stand out. Then the fire can be a little abated, and fall asleep in zirbak soaked peas nuhat, barberry, and about half ziry. Another 15-20 minutes working skimmer. I have it too - on the eye. You look at zirbaku. It is necessary to evaporate the liquid, but not to extinction. Usually you feel skimmer - as it was giving way.
Water in zirbak I usually do not add. Meat with onions and carrots stewed in its own juice. And if it is good, then this time, with all bookmarks, relining, pauses - somewhere within an hour, enough. But if you know that the wildebeest was a lady aged, it is best not to risk it, add 200-250 grams of water and put out by the third quarter-hour longer.
To salt zirbak - at the very end of the procedure for its preparation. As soon as we feel that it is ready, cold water on my rice. I cut off the roots of garlic, remove the outer coat dirty and all three heads put in different places over zirbaka. And immediately - Fig. Laid out on zirbak, leveled.
And ... Akkuratnenko through the skimmer, trickle, so as not to disrupt the smooth surface layer of rice, pouring water. I - always cold. How much water - do not know. Pour so that the rice was covered with water on the first phalanx of the index finger. Naturally, the phalanx of the water thrust is not worth it. Mingling with just seething zirbakom, it almost immediately - hot. Phalanx measures off the handle and skimmers have it.
Rice poured, leveled, filled it with cold water, waited as boils, taken down the fire to a minimum, to barely a figure something quietly so pokipyvalo ... And only then - shut the kettle lid. We are waiting for 20 minutes. Switch off the fire, but do not remove the lid. Another 10-15 minutes should be to rice has absorbed the remnants of the liquid. Cover, as she closed the cauldron - no longer charge. Never! This is also one of the basic rules of pilaf.
That's when pilaf stood mute after 10-15 minutes - only then remove the lid. With a knife make 5-6 deep in the rice-hole to the bottom of the cauldron. In the left palm, put a pinch ziry. Right out of this take a little pinch of seeds and spices, much rubbing between the thumb, index and middle fingers, and fell asleep in the hole. In one. The second, third. Razravnivaya skimmer rice, close the hole with the pour in them zira. Wait a few minutes. After that in the cauldron all thoroughly mixed skimmer and lay ready pilaf on a large flat dish.
Everything. Pilaf in Fergana ready. True, that "in Ferghana - learned recently. I think this is purely Tajik version of the magic of Central Asian cuisine. But the north of Tajikistan, where I taught him to cook, and the Fergana valley - very close. So there is nothing strange. But ... The Fergana or Tajik - is this important? The main thing - that is delicious. And I very much hope that will not be disappointed ... Well, to the table? ..
The meat cut into pieces. They simply could not by definition be small. Still meat. And it must not only be felt some taste receptors, but also a pleasure to please look - "Wow ... a piece!" It is true that gigantomania do not recommend: 4 / 5, 5 to 4 cm, or something like that - thing, I think that! Beef, mutton or meat of wild wildebeest, in my opinion - not in principle. The main thing - that it was ho-ro-dition. Well, what meat can be regarded as good, probably, every housewife knows.
So. The preparatory phase is passed. Put the kettle on the stove. Turn the fire to maximum. Some wait until the kettle hot. After that infuses the oil. Grams 250-300. In Tajikistan, the use of cotton. But it is - for an amateur. And just try to get him now. So pour something like that.
Just wait to the now heated oil. Throw into it one bulbous polukolechko. And wait. While it does not turn black. Do not turn into coal. This "pioneer" has two purposes. First, it absorbs the peculiar smell of oil and is an indicator of time. Once in a dense layer of oil is not polukolechko onions, and black-haired substance - hence, oil became so hot that it is the temperature, which is needed. Skimmer that pulls coal and pour in the hot oil pre poshinkovanny kilogram onions. And ... interfere, interfere, interfere! Did you see what can be done with onions, if left without movement? Conclusions made? Mesha Wait ...
Color pilaf depends on the bow. Because we fry it just as much as you need to bow to his shade has become what we want to see pilaf on a plate. We want light, fry until golden, want darker - increases, respectively, before roasting.
As soon as the color of onion is just the way we would like to - fall asleep in the cauldron carrots. Her fry briefly. 5-7 minutes. Before pomyagcheniya. Once visually see that the hard twigs straws were soft - everything begins all meat. Yes. Carrots also interfere. Around the same intensity.
The meat adds to the already passed the heat treatment of onions and carrots, when the fire too - to the limit and the burning cauldron to the limit. This is to ensure that the meat as quickly formed a crust, and its internal juice emerged from the pieces would be very on-the very minimum. Then the meat in a risotto will be very juicy and tasty.
To achieve this goal through the skimmer shovel onions and carrots on one half of the cauldron. On the second released, lay out some already cut into slices of meat. And wait. 3-4 minutes is enough to have those pieces that contact with the wall of the cauldron, was formed this same crust. After this onion and carrots to move on to the meat, and in part vacated cauldron lay out his remains. Again, a little forward. Then start working skimmer. To hinder should be a bit slower than the onions and carrots, but also - do not fall asleep at the stove. Mix and stir to as quickly as possible all the meat communicated with the hot walls of the cauldron and was so necessary to us crust.
However, no matter how you try, but some of the meat juice will still stand out. Then the fire can be a little abated, and fall asleep in zirbak soaked peas nuhat, barberry, and about half ziry. Another 15-20 minutes working skimmer. I have it too - on the eye. You look at zirbaku. It is necessary to evaporate the liquid, but not to extinction. Usually you feel skimmer - as it was giving way.
Water in zirbak I usually do not add. Meat with onions and carrots stewed in its own juice. And if it is good, then this time, with all bookmarks, relining, pauses - somewhere within an hour, enough. But if you know that the wildebeest was a lady aged, it is best not to risk it, add 200-250 grams of water and put out by the third quarter-hour longer.
To salt zirbak - at the very end of the procedure for its preparation. As soon as we feel that it is ready, cold water on my rice. I cut off the roots of garlic, remove the outer coat dirty and all three heads put in different places over zirbaka. And immediately - Fig. Laid out on zirbak, leveled.
And ... Akkuratnenko through the skimmer, trickle, so as not to disrupt the smooth surface layer of rice, pouring water. I - always cold. How much water - do not know. Pour so that the rice was covered with water on the first phalanx of the index finger. Naturally, the phalanx of the water thrust is not worth it. Mingling with just seething zirbakom, it almost immediately - hot. Phalanx measures off the handle and skimmers have it.
Rice poured, leveled, filled it with cold water, waited as boils, taken down the fire to a minimum, to barely a figure something quietly so pokipyvalo ... And only then - shut the kettle lid. We are waiting for 20 minutes. Switch off the fire, but do not remove the lid. Another 10-15 minutes should be to rice has absorbed the remnants of the liquid. Cover, as she closed the cauldron - no longer charge. Never! This is also one of the basic rules of pilaf.
That's when pilaf stood mute after 10-15 minutes - only then remove the lid. With a knife make 5-6 deep in the rice-hole to the bottom of the cauldron. In the left palm, put a pinch ziry. Right out of this take a little pinch of seeds and spices, much rubbing between the thumb, index and middle fingers, and fell asleep in the hole. In one. The second, third. Razravnivaya skimmer rice, close the hole with the pour in them zira. Wait a few minutes. After that in the cauldron all thoroughly mixed skimmer and lay ready pilaf on a large flat dish.
Everything. Pilaf in Fergana ready. True, that "in Ferghana - learned recently. I think this is purely Tajik version of the magic of Central Asian cuisine. But the north of Tajikistan, where I taught him to cook, and the Fergana valley - very close. So there is nothing strange. But ... The Fergana or Tajik - is this important? The main thing - that is delicious. And I very much hope that will not be disappointed ... Well, to the table? ..
