How to cook pilaf in a cauldron or in a pressure cooker
Fragrant pilaf causes appetite, even among those who cannot attribute themselves to lovers of oriental cuisine. At first glance it seems that it is not so easy to cook it, but to learn how to cook pilaf is beyond the power of any hostess. There are several ways of cooking - it can be cooked both in a cauldron, and in a slow cooker or in another dish.
How to cook pilaf in a cauldron
Before cooking pilaf, you need to pick up all the necessary products for this. The most important thing for a good result is meat - it should be pork or lamb. Beef for pilaf used much less. It is best to choose bacon or scapula, so that the meat remains juicy and tender. Another detail: the pilaf in the cauldron is cooked no more than three hours. Rice for this is better to use long grain, thoroughly washed or steamed. Still required onion and carrot, crushed to half-rings, cut into strips. Before cooking, the meat should be washed and dried with paper napkins or a towel, then cut into large pieces. An oil is poured into a hot cauldron in which the onion is fried until golden brown.Then there is added meat and a small piece of bacon, which, after frying, must be removed. A few minutes later added carrots. All this should be roasted over medium heat for about half an hour. In the middle of the process, spices and salt are added to the products. After the fat has been extracted, washed rice is poured onto the pillow base. Mix the resulting mass is not necessary. Enough to fill all with cold water so that the rice was covered. After that, the cauldron is covered with a lid and the dish is cooked on a low fire until fully cooked. Ten minutes before the end of cooking, put garlic cloves into the pilaf, still without stirring.
When the pilaf is ready, remove it from the heat and wrap the cauldron in a blanket or blanket so that the aroma is even stronger.In this recipe the cauldron has a very large influence on how to cook pilaf. If you use an ordinary saucepan for this method, the meat will quickly give off the juice and will become dry. In extreme cases, you can use a skillet with a thick bottom, and fry the meat will need not all at once, but in portions, thus, it will remain juicy.
How to cook pilaf in a pressure cooker
The only drawback of this delicacy is time-consuming preparation. Nevertheless, even if you do not have much time, you can still cope with this dish.It is enough to learn how to cook pilaf in a pressure cooker. Take a cup of rice, rinse it and dry. Fry chopped onion and garlic until golden brown. Add to them the meat cut into small pieces and fry until it ceases to produce juice. To the meat you need to add spices - ginger, cloves. Take rice and fry it in vegetable oil or fat so that the grains from the transparent steel are dull. Only then add three cups of boiling water or broth and a pinch of salt to the pan. When rice boils, cover and simmer a little over low heat. After that, add the fried and seasoned meat into it and simmer in a closed pressure cooker until the pilaf is completely cooked.