A real pilaf with vegetables and prunes

This pilaw should be with lamb. Also, the presence of rice, carrots and onions is mandatory in this dish. The rest is variations on this topic. Sometimes, by the way, exceptionally successful variations. Try pilaf with vegetables and prunes - it's very tasty!

The present pilaf

First of all, you need to stock up on the products. It will take a kilogram of lamb to be cut into fairly large pieces. It is advisable to add a few rims to it to give the colors of rice, which need at least two glasses. As we cook pilaf with vegetables and prunes, we should clean 5-6 medium sized carrots and 3-4 large onions. Cut the carrots into large straws, onions - petals-semirings from the tail to the root. Prunes, about a glass or more, as you like, pour boiling water and rinse after five minutes, remove the bones. You can add dried apricots and not too sweet large raisins, preparing it in the same way, but this is optional. Several heads of garlic, without looking at the lobules, release from the upper husk to smoothness, cut the spine. At the same time leave it in the skin, do not clean the body!

Oil caking and tinting

Sunflower oil - it needs a lot, at least a glass - recoat to a white haze in the cauldron. Put the ribs trimmed from the meat and fry until the bones become bright. Oil, too, during this time should change color and fill with aroma. This is one of the most important stages, if you want to cook pilaf with vegetables and prunes correctly.

Zirvak

Remove the roasted bones from the oil and immediately put the meat into the cauldron. Salt, sprinkle with pepper, zira and spices that are preferred in pilaf. Fire does not diminish! Quickly fry mutton from all sides, add to it onion, and when it becomes all transparent, pour carrots. Mix. Now the fire can be reduced almost to a minimum, so that the meat juice can not be evaporated. Those 10-15 minutes that carrots need, can be used to prepare the second most important component, without which pilaf with vegetables and prunes will not work.

Rice

You need to wash the rice. Wash so thoroughly that we write about it in a separate section. Pour rice with water slightly warmer than room temperature, try as hard as possible (and for a long time!) To grind it between the palms. Then drain the water. Pour the other one. And repeat this process as many times as necessary in order for the water to become transparent. It depends on the quality of the rice - sometimes it takes eight or even ten times to change the water.

Now plov

Boldly pour the rice on the dirvak, level with a spatula. Bury prunes in prunes, raisins and garlic heads. Salt and pepper. Gently fill with water (on the knife or along the edge of the cauldron, so as not to wash out of rice everything that is buried there). Water should be two or even three fingers above the rice, depending on the dishes. With a stick or knife, pierce pilaf in several places to the very bottom, so that the liquid can penetrate freely. Fire strengthen to medium. Cover with a lid more tightly and do not open for about an hour. Then wait until the rice is ready, from time to time trying it. Do not mix rice with rice after adding rice! All pilaf is beautiful. But it is especially unusual in garlic. He has already broken up into slices, and the contents of each literally slip out onto the tongue, with a taste of garlic not even reminding. It's something divine!

And now the variations

The first thing is a vegetarian pilaf with vegetables and prunes. Meat eaters consider this dish as a side dish. In fact, it is quite satisfying and very tasty pilaf. It is necessary to thoroughly wash two glasses of rice, clean and cut two large carrots with straw, steam and rinse prunes without pips (pieces 20), prepare your favorite seasonings (turmeric, paprika, cumin, pepper mixture, etc.), so that pilaf with vegetables and Prunes were fragrant, with half a glass of good vegetable oil, salt to taste. The oil in the cauldron is heated with spices almost to the haze - a few minutes on a good fire. Then fry in this oil carrots, constantly turning it over. Reduce heat, pour rice with prunes, add water - about four glasses. Cover tightly with a lid and cook over a small fire for 25-30 minutes until the rice is ready. To get a delicious pilaf, not porridge, do not stir it! You need to open it at all! Another 10-15 minutes after removing from the fire, the lid is not even touched, so that pilaf with vegetables and prunes was crumbly. If you follow these rules, you will get a little rice to the rice.

Pilaf with prunes and chicken

One medium sized chicken will need a half cup of rice, two to three onions, three to four carrots, a garlic head, ten prunes without seeds, and salt, herbs and spices - pepper, paprika, zira, turmeric, parsley, coriander, dill and To taste and desire. Vegetable oil should be refined, approximate quantity - half a cup. Rinse and rub the rice in several waters, pour a little salted water and leave for an hour for swelling. Then drain the water. Garlic clean. Prune the douche in hot water for five minutes, then rinse. Wash greens and grind. Onion and carrots peel and cut into half rings and straws respectively. Cut the chicken portionwise. Span the vegetable oil in a cauldron, fry the onion, then the carrots with dry spices. Add pieces of chicken and fry them until the appearance of the shirt, then lower the heat. Pour a layer of greens, laying on it as evenly as possible rice. Do not mix! Bury prunes and garlic in rice. Gently pour boiling water on the wall of the cauldron - about three glasses. Stab the rice in several places until the bottom, so that the liquid penetrates and circulates. Cook over low heat without covering with a lid until water disappears from the surface of the rice. Then close the lid tightly, reduce the fire to a minimum. Twenty minutes later, pilaf with prunes and chicken meat will be ready.