Sariyogli palov

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Pilaf in ghee ...

In general, saying nothing ... just so much oh what a new thing, I will not say here. I will give a couple of technological advice, but I will express my own opinion.
To begin with, traditionally about products.
Vegetables.

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Standard set for pilaf. Onions, carrots, and garlic.

Peel the onion, cut into half rings. About five millimeters thick. Peel the garlic slightly, remove the excess husk and peel the radicular butts.

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Peel the carrots, cut into strips. Or cubes, if it's more convenient for someone to call it that.

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Meat.
Cut the lamb ribs like this. They will not be superfluous to us. This I tell you for sure.

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And this time we will cut the pulp into medium-sized pieces. So that it fits into the mouth comfortably and ... in a word, such that it is ready for use immediately.

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Figure:
This time the devzira. Go through well, there are pebbles and then rinse. Rinse very very well. This I will not tire of repeating. Well-washed rice is the key to success in cooking pilaf. The first I would say and the main condition.

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I never soak rice, but here I poured boiling water over it. To speed up the process. Yes ... by the way, a few words about boiling water. In the process of cooking pilaf, it is always necessary and it is very useful to keep it, as they say, close at hand. It is most convenient to fire up the samovar, let it stand next to ..., snorts.

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Samovar firewood surprised? And twisted from the shavings. And they burn well and give enough heat.

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Spices and condiments.
Salt, of course. It's clear.
Barberry. I love him very much in pilaf, so I never regret it. And I advise you.

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Zira. Without it, pilaf is not pilaf. Lamb, rice and cumin, the combination of flavors and aromas is the most appropriate - I assure you.

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Well, and a mixture for pilaf. There are all kinds of herbs and peppers. A lot of everything. I don’t remember. But I use it regularly. Doesn't harm.

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And finally, for the sake of what all this was started. Melted butter. This butter is prepared from the original ... milk, 🔗, and then, so to speak, it came 🔗 to such a wonderful aromatic and delicious product.

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Everything seems to be. I mean, all the products have been prepared and you can start the process.
Plov without a cauldron ... no, in general, it may well be .... BUT!!! If there is a cauldron, then why limit yourself and create difficulties.

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We light a fire. Under the cauldron. I am addicted to using this kind of can with a burner. Very convenient and fast.

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I keep the kazan on the street, without covering it with anything. The kazan is still quite young and from a long (and what can be done - the post was Petrovsky) idleness formed on it, you see what a disgrace?

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But there is nothing terrible. He splashed some water, warmed it up a little, shuffled it along the bottom and walls with a slotted spoon, and then rubbed it with a clean cloth. And all business.

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And ... warming up a little cauldron. I emphasize - without heating, namely slightly warming up, spread the butter with a melted piece. Small for the first visit. Forty - fifty grams.

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And we melt it. We melt exactly. You see, there is no white foam. What does it mean? This means that I am not a lazy fellow !!! I washed well and squeezed out the same butter when I did it. I removed almost all the buttermilk in the process.

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Here. Melted the oil. Warmed up a little.

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And ... first of all, we launch the ribs into the cauldron.

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Add a little cumin and, of course, add some salt.

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And, stirring constantly, fry the ribs.

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Here are the results. I dried them on purpose to make them crunchy. We flew away with a bang. After the fast, the meat is just what you need!

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And I, adding another hundred grams of butter to the cauldron, filled the onion.

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And, again stirring constantly, I softened it ..., slightly gilded it.

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And he put the meat in the cauldron. Lamb pulp, cut into medium-sized pieces.

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Stirring with a slotted spoon began to fry it. Here it is necessary to voice a general remark.All processes take place on low heat. All the same, our oil is not vegetable and should not be overheated. So as not to spoil the taste and color.

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Here it would be appropriate to pour a spoonful of pilaf mixtures with salt.

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And while stirring, we continue to fry.

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That's up to this state. A crust on top, but inside is almost raw juiciness. And the crust, mind you, turned out to be very tender.

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And we send carrots to the cauldron.

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Heat it slightly on top and mix.

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And then pour boiled water and again add a spoonful of the mixture and barberry.

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Garlic in a cauldron. And submerge it.

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Let me remind you that the whole process does not take place on a mild fire.

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And, for about an hour, we cook zirvak. Without stirring. And as soon as the "carrot to bring the legs",

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take out the garlic. Be sure to try it for salt. Zirvak should be slightly Salted.

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And with a slotted spoon, very carefully, spread the rice on top. Even layer.

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And then, carefully, through a slotted spoon, pour water. I repeat, boiled, it's better just boiling water.

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How much water to pour? Here a lot depends on the type of rice. For a devzira, you need more. It is harder and water, accordingly, it will take a lot while steaming. But it's better to underfill than to overfill. Focus your fingers on two and a half, three.

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In the process of cooking rice, it is harmless to arm yourself with such a stick. Pierce the layers, allowing aromatic vapors and liquids to escape from below.

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This is what immediately forms in the holes.

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As soon as the water is absorbed, do not forget to sprinkle the barberry again. And try it. The rice should be about three-quarters cooked. If not, add water. But be careful. It is better to add a little a few times than pour it once.

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As soon as the rice is cooked, for the same three quarters, collect it from side to side with such a slide.

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It is best to then cover this slide tightly with some kind of bowl.

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And put the lid on the cauldron on top. Better tighter.

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And ... on coals, maximum on a candle ... keep the cauldron for another half hour.

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Well. They took off the lid and stirred up the hill.

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And then, after mixing well, put it ... on a suitable dish.

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That's all.
So.
Technological nuances. He is perhaps the only one and the main one. The heat under the cauldron should be below average, especially during the roasting process. In order not to burn the oil. We fry very delicately.
Taste sensations. The matter, of course, is purely subjective, but !!! I believe that pilaf acquires extraordinary harmony in melted butter. Something leaves ... mmm ... well, let there be sharpness and some harshness in the taste. In a word, I repeat, it is precisely the harmonious combination of taste that appears. We really enjoyed. We wish you the same.
Angela for you at your meal!

Delightful! The scent is so ...
I recognize your recipes by smell!
Thank you very much for them!

Ivanych, this is a photo report, rather a photo novel, thank you very much !!!