Pilaf from "Jasmine"

Ooooh, the laser is a masterpiece! Straight and words I can't find what kind of rice it is. I just fingered it with my hands and admired - such a handsome man!
Once from Tashkent they sent me six kilograms, the local relatives dispossessed me for two, the other four were worth their weight in gold. It seemed to me then that pilaf with this rice was simply impossible to spoil, as if he himself knew how to cook. In short, the impressions were the most unforgettable.

Next time I'll take a photo of the entot Laser - see if he is or not.

Yeah come on

Elena! I want to thank you for the wonderful master class!
The pilaf turned out to be very tasty !!!

[Yulia]

The pilaf turned out to be very tasty !!!

And beautiful!
Yulia, to your health! I am very pleased that you liked it.

Can I brag about the pilaf my husband cooked? Since I was working today, but he was not, he asked to cook pilaf himself. But he was not very sure of the result, and so I threw him a link to this (and what else ???) recipe. We bought "Jasmine", cumin, barberry - everything as it should be. He cooked in the NMP brazier, cut carrots on the Berner for 7.

This is the ripening process of pilaf. Barberry is visible (we really liked this "beast". I didn't even think much of it. Such sourness gives a pleasant ...).

And this is the result. Rice to rice, delicious.
Well done! Guess who? I, of course. Firstly, I know where to get a reliable recipe, and secondly, I remembered about Jasmine in time.

Kanesh, well done! Who would have managed! Muuush is beyond praise! These must be put into mass production.
The swimmer is great! Congratulations to both of you! Katyunechka, thanks for the flattering review and delicious photos. Pleasant!

And I, among other things, also wash myself to cook pilaf. No, well, what, chimcha at my place, I also made a carrot (at that I, they say, yesterday one girl "taught" to plan a carrot on a grater Roko ... in the morning I rushed to the store for carrots.
The only thing left for the swimmer is to get drunk and get drunk at last in a human way, that is, looking at night. And then with your teasers here you will go crazy with envy.

Len, write somewhere how you make carrots. And then my husband is doing this and I don't really like his carrot

Halasho, I'll write here.

[CARROT]

CARROT

Carrots - 1 kg
Onion - 1 small (100g)
Rust oil - 100 ml.
Garlic - 3-4 cloves (chopped)
Salt - 2 tsp from HP
Sugar (fructose is possible) - 1 tablespoon of CP
Vinegar 9% - 3-4 tsp (I have 4)
Paprika - 1 tsp
Hot pepper - 1 tsp
Ground coriander - 1 tsp
Soy sauce - 1 tsp

Grate the carrots with straws, cover with salt and sugar, stir gently. DO NOT CRUSH!
Set aside.
Chop the onion into thin strips and sauté in vegetable oil until a pale pale golden color (you can't even make it a little dark, it will then give the carrot a dirty look).
When the onion is salted, turn off the heat and immediately add both peppers (as if to brew). Stir. Add all the other ingredients and the onion and pepper to the carrots (the onions can be fished out of the oil and not added to the salad at all, but then it initially needs to be cut larger).
Stir and adjust the taste for salt / vinegar / hotness, if necessary. Transfer the carrots to a saucepan and refrigerate. Ready in a couple of hours, but you can eat right away.
The salad turns out to be of moderate pungency, but, if desired, you can put half of the hot pepper.

Yeah ....

Lena, thanks for the carrot

To your health, dear! I would be glad if you like it.

Wah! What pilaf is a fairy tale! The children are well fed, happy, the husband was simply swollen with the importance and awareness of his culinary greatness! Just a super-mooper recipe!

Katyunya, thank you! I'm soooo glad you liked it.
So, grish, you plowed your husband? And mine used to cook pilaf himself for many years, and then he said that mine is better, and that he does not know how to cook this. Otmazalsya, in short.

He himself suggested, honestly! True, I saved up the pork neck in advance ... even last year. We went to Lenta on December 30th. I immediately salted a piece of pilaf and vacuumized it.

He himself suggested, honestly!

Not mushsh, but pure treasure!

something so I wanted to pilaf ... straight teeth ...
I open the fridge, the meat is frozen, the house is dubak, I don't want to take the frozen directly into my hands, only the chicken breast is fresh
there is no dumba ever, but there are remnants of fat
I open the closet, there is no Jasmine, there is only the National for pilaf

Well, we, born in the USSR, take everything that they give until we take it away ... we open our favorite recipe and we cook like a doctor Lena Timpropisal))))

so, I tell you, amazingly delicious pilaf came out)))) straight very tasty, so tender, soft, grain to grain, the meat melts in your mouth

so, dear editors, although we replaced "avocado with potatoes, and olive oil with sour cream", the recipe did not disappoint again)))

Lenochka, thank you very much, only you could teach me how to cook pilaf)))

Ty, my gilded! Give the boy!
It was your hands that made such a tasty treat, I just suggested a bit. You clever! But I am very, very pleased that you liked it.

Lenochka, thank you so much
Today I cooked pilaf, real, delicious, well, that's the way it should be. In fact, I rarely did pilaf, due to the result that does not always please me. And I read smart articles about pilaf, but it's not that.
You probably have magical recipes, everything is simple and clearly painted, I just kept the tablet next to me like a cheat sheet, I was very worried about the result. In general, I can safely call my today's result pilaf, hurray finally
My family ate too much today, they said very, very tasty.

Vikusya, good health, my dear!
How glad I am that you did a great job. Thank you, honey, for such a pleasant review, I just lifted my mood.

Lena, I made pilaf in a cast-iron enamel pan, and so a deposit formed at the bottom and a couple of pieces of meat were boiled. Does this not happen in a wok or cauldron because of the shape? This is me for whether I need to want a wok (cauldron).

Vikus, everything always sticks to the enamel, and it's generally difficult to make pilaf in it. If possible, buy a cauldron wok with a non-stick coating, such as Kukmara - it is inexpensive, but ideal for most dishes of Uzbek, Chinese, Thai and similar cuisines. It is light enough, but its walls are thick, in general, as I said, it is an ideal cauldron, you will forget about any burnt troubles with it.

So you need to buy a wok and make pilaf more often, and many other goodies

[Elena Tim]

Elena Tim, thanks for your pilaf, it's perfect, delicious! With lamb)))

[Yaroslavna]

Wow, how would I just screw it all up!
Yaroslavna, great pilaf! ... And even with mutton ...
To your health, dear! I am very, very pleased!

Len, I have searched the Internet here to see if we have a wok from kukmara in Belarus, no, that's all. But we have cast-iron Uzbek cauldrons-woks, with a flat bottom and round, which is better for pilaf?

if we have a wok from kukmara in Belarus, no, that's all

I'll be responsible for Lena. I have one from Kukmara. It is called not a wok, but a cauldron. Maybe so look

Lyudmila, I was looking, we have little kukmara, only a few pans.

Lyudmila, I was looking, we have little kukmara, only a few pans.

It's a shame. I really like the cauldron. I have two saucepans too.

flat-bottomed and round, which is better for pilaf?

It makes no difference to pilaf, what kind of stove you have is, for glass-ceramics and induction - only with a flat bottom, and for induction there must also be a special bottom. For gas and fire, round is better. And it is better not cast iron, but aluminum.

[Igrig]

Igrigand why is cast iron worse? I have a favorite cast aluminum cauldron, but I always enviously look at the cast iron in the store. Not worth it?

He is no worse, he is more capricious in leaving.

[Anna]

Anna,

I fully support your opinion. Another question is, if people say that they do not find any problems with preparing cast iron for work and further care for it, then God will help them! Pilaf from a cast iron or aluminum cauldron will be the same. And this is not only my opinion, but the opinion of the masters! As always, the main thing is to be able to cook ...

I made it !!!! Wow !!! How delicious it is! Well, I've never had pilaf like this before (it was just porridge with meat and carrots), so it was practically not present in my diet. Yesterday, despite the late time, I could not resist, I tried a little ... it was impossible to resist. Lenochka, thank you for the wonderful recipe and separately for the description of the subtleties of cooking.

Wow, what a swimmer!
Tanya, you are a great fellow! A couple more times and you will cook excellent pilaf with your eyes closed, without any worries.
I am very pleased that you liked it!