Traditional pilaf recipe.
|Cooking time 120 minutes||Number of servings 10|
First, cut fat in dice 3*3cm (certainly, approximately) and Vitarium them in the cauldron to receive the quacks.
Greaves on the table - friends under the cold.
Our job is to fry the meat, klassicheskiy recipe offers first put the onions, but I was not able to convince myself, so the fat - meat, cut into large pieces.
Then take out the meat and place in a cauldron - onion, carrot and pepper.
All initial fry until soft.
Then pre-washed rice - pour, even out with a slotted spoon, fill with water on 2 fingers. Pour all the spices and put the whole heads of garlic, we love it so we have at least 5 pieces.
Gently bring to the boil and immediately turn down the gas fire, God forbid him to rage!
Cover with a lid and tormented for 40-45 min. until water is gone.
Then open the lid and skewer do 4-5 "holes" to the bottom and slightly expanding upwards. Cover and remove from heat. Wait for another 10-15 minutes (how much soak).
Open, stir from the bottom and serve.
There are better hands... with tendernoj cake instead of bread...