Trishkin pilaf at home

Trishkin pilaf at home

Category: Meat dishes

Ingredients
Parboiled rice *	2.5 cups
Meat (beef / pork / chicken)	500gr.
Bulb onions	2 pcs.
Carrot	2 pcs.
Water
Spice:
Cumin seeds	2h l. without a slide.
Kumin (zira)	2h l. without a slide.
Saffron	1/2 tsp
Salt	1.5-2 tsp to taste
Barberry	1-2 tbsp. l.
Vegetable oil	2-4st. l.
Garlic	2 heads

Cooking method

• There are a lot of pilaf recipes on our favorite site!
• Allow me to offer you my own version of this delicious dish!
• I hope that the recipe will help someone who hasn't cooked such a yummy yet with my humble advice.
• Let's get started ...
• For cooking, we need such a set:
• 
• The first step is to prepare rice *.
• It needs to be rinsed well in running water, and soaked in salt water for 30 minutes.
• Then drain the water, do not rinse!
• I do like this:
• 
• Now we cut our vegetables and meat.
• 
• We continue the conversation, as Carlson said ...
• In a saucepan with a thick bottom, or cauldron, heat the vegetable oil well, lay in our meat (you can optionally add fat tail fat, cut into cubes, if you have one))).
• And fry the meat until crusty ...
• 
• Such beauty ...
• Now add the onions, fry well, and then add the carrots.
• Mix everything, lightly fry.
• 
• Add 1 tsp each. cumin, cumin, whole saffron, 1st tbsp. l barberry, 1 head of garlic, salt and water, so that it is covered with water on top by about 1-2 cm, and when it boils, reduce the fire, close the lid and cook / simmer for 10-15 minutes.
• After that, put the rice *, add the remaining spices, water, so that the rice is 2 fingers wide, close the lid and cook for 10-15 minutes. Until such a state ...
• 
• Now we turn our rice from top to bottom, that is, the one that is inside it is almost ready, and we "lift" it up with a spoon / slotted spoon, and the rice that goes down from above. I hope it's clear)).
• 
• Cover it again and leave on medium heat for another 10-15 minutes.
• After that, we collect the rice in a slide, stick the garlic in the middle, like this
• 
• We wrap the lid of the pan with a towel and cover our swimmer, tightly ...
• We turn off the fire, let our pilaf "come to mind". 20-30 minutes, if you can stand it :))).
• 
• 
• In this manner ...
• While the swimmer insists, we drive away from the magic pot with all available home remedies.
• The most delicious thing is when the indescribable smell of "fried" appears in the pilaf, I don't even know how to explain it correctly ...
• Cook for the pleasure of yourself and your loved ones!
• Bon Appetit!!!!

The dish is designed for

Lot

Time for preparing:

1.0-1.30 hours

Cooking program:

Plate.

Note

I apologize for the quality of the photos, the fotik is hooligan!

I'm here for pilaf. I also stick a head of garlic into a hill

[kubanochka]

kubanochka, Len, you first plate from the main photo, help yourself!
Thanks for stopping by!

[Ksyusha!]

Ksyusha! Excellent pilaf! I never knew how to cook properly, but I always admire people who have comprehended this science! I cook it exclusively in the cartoon and am happy, at least for this ...
Thanks for the topic!

[Mikhaska]

Mikhaska, Irish, the eyes are afraid, but the hands are doing.
Try it, maybe my advice will come in handy!
The recipe for "vynyanchan" is not in one year.
Thanks for stopping by!
Yes, you have other goodies, someeeeeeee.

But in the cartoon he is not very good for me, porridge is porridge, my gavriks did not recognize this ...

No, well, you're in vain ... I don't even have porridge at all. I also grew my recipe. For a bunch of years ...

[Ksyusha]

Ksyusha, why do you need to rinse parboiled rice? It's already washed and steamed ...

[Mikhaska]

Mikhaska, Irin, well, about porridge, it's me specifically about myself.

[paramed1]

paramed1, Veronica, well, I once saw it on TV, they did it so that it would eventually be crumbly.

[Ksyusha]

Ksyusha, well done ! You have a good pilaf! I'm telling you this as a girl born and raised in a country where everyone cooks pilaf! And everyone thinks that his pilaf is the best. Naturally, I have my own recipe and my own secrets of cooking pilaf, but today we are not talking about them, but about your pilaf! You told everything beautifully! Thank you, Ksyusha! I enjoyed reading your recipe

[lappl1]

lappl1, Lyudmil, well, thanks for the praise, it is doubly pleasant to receive it from a person who knows how real he is.
Straight embarrassed.

[Ksyusha]

soak for 30 minutes in salt water

Ksyusha, but what does soaking in salt water give?

And how salty should that water be?

[Crochet]

and what does soaking in salt water give? And how salty that water must be

Crochet, can I answer what the salt does and how much to pour? I was taught this technique by a friend who was born and lived in China for some time. The salt makes every grain of rice strong. Any rice, even low-grade rice, will never stick together. I am doing this:
I put rice in a large cup, on top - 2 handfuls coarse salt, stir. And then pour a couple of liters of rice and salt boiling water and close the cup with a lid. Don't be alarmed, the rice won't get too salty. Rice prepared in this way will never stick together in pilaf. After 30 minutes, rinse the rice with cold water to clean water (7 times). In this way I prepare rice for pilaf or for a side dish. She shared her experience in pilaf in the Tea Gazebo. If you want, read it HERE
Ksyusha, is it okay that I'm clever here?

[Crochet]

Crochet, can I answer what the salt does and how much to pour? I was taught this technique by a friend who was born and lived in China for some time. The salt makes every grain of rice strong. Any rice, even low-grade rice, will never stick together. I am doing this:
I put rice in a large cup, on top - 2 handfuls coarse salt, stir. And then pour a couple of liters of rice and salt boiling water and close the cup with a lid. Don't be alarmed, the rice won't get too salty. Rice prepared in this way will never stick together in pilaf. After 30 minutes, rinse the rice with cold water to clean water (7 times). In this way I prepare rice for pilaf or for a side dish. She shared her experience in pilaf in the Tea Gazebo. If you want, read it HERE
Ksyusha, is it okay that I'm clever here?

And then, during the cooking process, no need to add salt?

[Anna1957]

And then, during the cooking process, no need to add salt?

Anna1957, Anya, rice does not absorb salt when soaked. It just strengthens every grain of grain. Follow the link. there I wrote everything in detail - and about salting too.

[Anna1957]

Anna1957, Anya, rice does not absorb salt when soaked. It just strengthens every grain of grain. Follow the link. there I wrote everything in detail - and about salting too.

OK thanks.

[lappl1]

lappl1,
Lyudmil, does this apply to any rice? My only ordinary round love

[lappl1]

lappl1, Lyudmil, very valuable information on rice.
I am a deletant in this matter, I saw it on TV - they cooked this way, and I went there too.
But I didn't know about boiling water, I just soaked it in firmly settled water and then washed it for the strength of the rice, and yes, they said that in this way you can bring almost any quality rice "into feeling."

[Antonovka]

Lyudmil, does this apply to any rice? My only ordinary round love

Antonovka, Lena, yes, any rice is cooked like that. Even low-grade rice is crumbly. And I also cook only from round. I think that pilaf from long-grain is not correct. In any case, it does not taste as much as round. And in Asia, they don't cook pilaf from long grain. There, special varieties are sold for pilaf. I really like the barakat variety. I have never seen anything like this here in Russia.

very valuable information on rice

KsyushaI am very glad that I was able to clarify some points. I am always glad to share what I have learned.

[Lyudochka]

Krosh, can I answer

Need to !!!

Lyudochka, my gratitude has no limits !!!

Thank you for the science, my dear little man !!!

It is not for nothing that the people say: "Live and learn, and you will die as a fool ..."

[Crochet]

Crochet, Innus, and I learned a lot from Lyudochka!
It's good on our beloved forum, they will always help and prompt, and where the magic pendal (in a good way) datut.
I would be glad if my recipe for pilaf is pleasant!

[Crochet]

Crochet, Innochka, I am very glad if information about rice is useful to you!

[lappl1]

lappl1, Lyudmila,!

Here, I cooked today in Orsusha, it worked!
The cartoon has passed five tests!


Help yourself!

And yet it is not clear: was the rice originally Parboiled Rice, or did it become in this way the manipulations described in the topic? If the latter, what kind of rice was used in the original? If the former, then with an ordinary rice slice it will not be so beautiful, but much tastier than with parboiled rice, the taste and consistency of which in pilaf resembles a crumbled rubber-technical product, since by its nature it is practically unable to absorb the most fragrant zirvak ...

Added Thursday, October 27, 2016 4:23 PM

In this way I prepare rice for pilaf or for a side dish. She shared her experience in pilaf in the Tea Gazebo. If you want, read it HERE

I read carefully the link, - although the author claims that these are techniques to make pilaf real, but in fact the text contains a lot of the author's Know-How, I would not recommend following some ... If, of course, you want to cook pilaf, and not stew with rice and fried vegetables. However, this is probably also delicious ...

[Kapet]

Kapet, I did not understand the question ...
I always have parboiled rice from Mistral, and anyway I soak it in salt water, after rinsing it well!
Your right to cook the way you think is right, how many chefs, there are so many options, I just poured over what I can and do myself ...

Thank you! I understood!

About ten years ago I bought a couple of kilos, for a share, of steamed rice. The pilaf was beautiful, but went to the dog for food, the remains were shoved into minced meat for stuffing. Since it almost does not absorb zirvak, in pilaf it feels like rice is separate, everything else is separate. Plus a rubbery consistency and absolute neutral tastelessness. In general, since then, I once again tried to get a sense out of it, but I finally realized that it is not necessarily tasty to eat beautifully. I swore to buy it. Better than an ordinary cut ...
However, I also remember about felt-tip pens - Jedem das Seine.

And you always try Mistral, or you don't have one there, I like this one the most from the whole range!

Thank you, Ksenia! But I won't try. At my work on the ground floor of the Le Silpo VIP market, there is a huge number of different types of rice, including Devzira. And next to the central Bessarabian market, where you can find both chungara and lazar. Therefore, we will assume that I am a spoiled person. But not entirely harmful ... Sometimes ...

chungar and lazarus.

What's this, here I am the darkness ...

Better than an ordinary cut ...

pilaf
how to you, such a gourmet, the cut did not seem exactly that

stewed meat with rice and fried vegetables.

==================

Ksyusha has a good version of homemade pilaf and steamed rice is not at all worse than * rolled oats * in the sense of a certain readiness of cereals, which is why these prepared cereals - to make cooking easier, parboiled rice is initially not prone to * sticking *

[Irisha]

Irisha, !

My opinion: first of all, pilaf should be tasty, and then beautiful and crumbly. And for me personally, stew with a chopped meat is much tastier than crumbly pilaf with parboild. Any parboiled rice is initially not inclined to anything - neither to * sticking *, nor to absorbing zirvak, nor to a color change for this reason, ready-made ...
But this does not mean at all that you cannot be completely different with this ...

Shl. The dog (a middle-aged shepherd dog) then suffered, because the fat pilaf gave her a decent pancreas ... They kept it on water and oatmeal for a couple of days ... Uma is a ward ...