Cooking description:
Preparing Asian pilaf is very simple. If you want the rice to be crumbly, then rinse it well from starch, changing the water 7-8 times. According to this recipe, pilaf is tasty, aromatic and low-fat. If you like fatter, then double the amount of sunflower oil.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Veal / Cereals / Rice
Dish: Hot dishes / Pilaf
Cuisine geography: Asian
Ingredients:
- Veal - 400 Grams
- Rice - 2 Glasses
- Carrots - 2 Pieces
- Onions - 2 Pieces
- Sunflower oil - 50 Milliliters
- Turmeric - 0.25 Teaspoons
- Zira - 0.5 Teaspoons
- Salt - To taste
Servings: 6
How to cook "Asian pilaf"
Prepare the ingredients for making pilaf.
Wash the veal, cut into pieces and place in a deep-bottomed saucepan or saucepan.
Pour in 20 ml. sunflower refined oil and fry the meat until light golden brown.
Peel and wash carrots and onions. Cut the carrots into strips and the onion into half rings. Place in a saucepan with meat.
Pour in another 25-30 ml. sunflower oil and simmer vegetables with meat covered for 10-15 minutes, stirring occasionally. Add salt, turmeric and cumin.
Wash the rice thoroughly in 7-8 waters. Then fill with hot water for 25-30 minutes. Season with salt to taste.
Spread the rice in an even layer over the meat with carrots and onions. Pour hot water so that it is a finger and a half higher than the rice. Turn on the heat just above medium and cook the pilaf until all the water on top and around the edges of the rice has boiled away, but remains at the bottom.
After the rice, collect with a slide from the edge to the middle. Punch a few holes in the rice all the way to the bottom of the pot to let the steam out. Now cover the pan with a lid, reduce heat to low and cook pilaf for another 20-25 minutes.
Stir the finished pilaf and let it brew for 30-35 minutes.
Wonderful Asian pilaf is ready. Can be served at the table.