Автор - vladakorchevska
Объяснение:
рецепт плова
1. Wash, dry, cut the meat into pieces. 2. Peel, wash and cut onions into thin rings.
3. Peel, wash and chop the carrots. 4. Make a zirvak (this is the basis of pilaf, namely meat, carrots, onions and spices). To do this, warm the cauldron. Pour in vegetable oil. Well fry it. Put prepared onion. Fry until golden brown for about 5-7 minutes, stirring. 5. Put prepared meat. Cook everything until the meat is covered with a fried crust, about 10 minutes. 6. Then add the carrots. Fry everything together, stirring, 3-5 minutes. 7. Boil the kettle. Pour boiled water over fried vegetables and meat (water should cover the meat and vegetables for about two centimeters). Salt, pepper, add spices for pilaf. Cook over medium heat for 20 minutes. 8. Put rice, carefully level it on the surface (but do not mix!). Place the head of garlic in the middle. Add water so that it covers the rice 2 cm higher. Cook the pilaf at maximum heat without a lid until the liquid has completely evaporated, about 10-15 minutes. 9. Once the water has evaporated, make minimal fire. In the pilaf make several holes with the handle of a spoon. Cover and leave the pilaf with pork to evaporate for 15 minutes.