This is a national dish of Central Asia, the East andTranscaucasia has long been captivated by Russian culinary specialists. Many housewives are trying to uncover the secrets of cooking pilaf, but this is not always possible and not everyone. How to ensure that the rice is friable, and the meat is soft and tender to the taste? What are the right spices to choose for pilaf to make the dish fragrant and rich? Is it possible to cook pilaw from pork in a cauldron on a stove, not leaving for a dacha from a city apartment and not planting a fire in the garden? What is the main secret of this fragrant, hearty and incredibly tasty dish with meat? Let's look into these issues.
Of course, everyone knows that no residentCaucasus, Uzbekistan and other eastern countries will not cook pilaf with pork in cauldron. Culinary specialists of these countries prefer to add absolutely different types of meat to the dish. However, it was pilaf with pork that "caught on" in our country and became incredibly popular.
For its preparation try to choose pieceslow-fat pork. Must be meat must be fresh, that is, we buy it only from a trusted manufacturer. For plov perfect ribs or flesh. The better the meat for the recipe is taken, the more rich, tastier, more satisfying is the pilaf.
So let's define exactly which productsit is necessary to prepare if you decide to master the recipe for pork pilaf in a cauldron. First, the meat. Pork will need about 500-600 grams. Secondly, rice. This component is designed to absorb, and then give in the cooked dish all the flavor of spices and herbs. Rice will need 400 g.
So that pilaf turned out to be more saturated in taste andbeautiful in appearance, there are vegetables in the recipe. It will take two large carrots, two onions, a pair of bell peppers of different colors. Do not do without garlic. Experienced chefs advise to stock up on two heads. One is placed in the center of the cauldron as a whole, and the second is cut into the dish.
As for seasonings and spices, you canchoose: salt, cumin, ground red or black pepper, coriander, bay leaf, barberry, etc. The stores often sell ready-made sets of spices, which are collected specifically for use in cooking pilau.
If you think that for the perfect recipeyou need a good piece of meat or a set of necessary spices, then you are mistaken. The main, so to say, ingredient is a good frying pan-cauldron. Thick walls and bottom will not allow meat and other products to burn, and it is much easier to mix the ingredients at the initial stage. In the correct dishes and pilaf get perfect.
Начинаем с овощей.We clean the carrots, wash them and cut them into large sticks. We also cut large onion rings and onions. Plov does not tolerate finely chopped and chopped vegetables in a mush. Put the cauldron on the stove, light the fire and pour the vegetable oil into the dishes. It should cover the bottom and protrude two fingers up. It is recommended to fry vegetables with the addition of salt, barberry, bay leaf and pepper.
Immediately, we note that cooked on the stove incauldron pork from pork - a dish quite fatty and satisfying. But if you get rid of butter and fatty meat, then such a dish is already difficult to call a classic pilaf. For example, the Uzbeks add to the food, in addition to butter, also fat-tailed fat. Fat literally runs off their hands when they eat pilaf. In this, as they say, all the salt, the whole trick of this dish.
In the second stage of cooking pork pilaf inCauldron on the plate is processed meat. It should not only be rid of the films, but also rinsed well under the tap. Cut the pork into large bars, spread it to the vegetables. Fry meat, we recommend about ten to fifteen minutes. Pork is not a chicken that will “reach” in the process of cooking rice. The pieces should already be well browned and cooked until the rice is laid. Garlic cut into small slices and throw to the meat at the last stage of frying.
When the meat is almost ready, startwork with rice. In order to properly cook pilaf of pork in a cauldron on the stove, you need to wash the grits in several waters. This is done as follows. Pour a glass of rice in a plate, pour water and mix. The water will become turbid. Drain it and re-fill the rice with a new portion of liquid. We interfere, we merge. We do this until the water is clear. By removing gluten from the grains, you will get excellent crumb pilaf. In addition, the washed product is better to absorb all the flavors of spices.
Rice is laid out on meat in an even layer,mix it is not recommended. Pour water from the calculation - one part of the bulk product and 1.5 parts of the liquid. Now the second head of garlic will go into action, which has already been peeled and is waiting for its turn. Put the garlic in the center of the cauldron and close the dishes with a lid.
Preparing pilaf with pork on the stove in a cauldronabout twenty minutes. In some recipes, it is recommended to leave a strong fire for the first five minutes, then remove to the minimum. You can cook all the allotted time on low heat. The result will be identical.
Immediately serving plov is not worth it.According to the traditional recipe, the dish is given another time to reach and “rest”. It is about 20-30 minutes. Even if the rice did not have time to soak well with the flavors while cooking, in the allotted time of "rest" he will have time to catch up.
Serving pilaf - one of the important points.It is not necessary to pick rice with a spoon, putting it on the plates. Pilaf is served in a completely different way. First you need to prepare a large wide dish. They covered the cauldron instead of the lid and gently turned over. As a result, the rice is at the bottom, like a substrate. All the "beauty" - delicious roasted meat, crispy carrot pieces, fried onions and fragrant garlic - is on top. It remains only to add a small touch in the form of chopped fresh greens, and the dish is ready.
