Lean pilaf with vegetables in a cauldron
0
864
Kitchen
Eastern
Calorie content
111.6 kcal
Portions
4 port.
Cooking time
50 minutes
Proteins *
3.1 gr.
Fats *
6.7 g
Carbohydrates*
22 gr.
Pilaf does not have to be cooked with meat. You can follow the entire sequence of cooking the dish, but just add vegetables. We cook pilaf traditionally in a cauldron - in it the rice is evenly processed by temperature and does not burn. From spices we take cumin, for sourness we use barberry, for piquancy and aroma - garlic. In this case, we take unpolished rice for pilaf - this is more useful. To speed up its cooking time on the stove, we soak the grains in advance, at least six to seven hours.
Ingredients
Cooking process
Rice for pilaf can be taken either polished or not. The only prerequisite is that it be long-grain, since such rice gives crumbling. Be sure to soak unpolished rice in advance overnight - this way the pilaf will cook faster. Place the rice in a bowl and rinse in several portions of water. The last water should be completely clear from the cereal. Fill the cereal with water and leave for six to seven hours to soak.
Immediately before cooking pilaf, we free the onions from the husks, rinse, dry and cut into thin half rings. In a cauldron, we heat up such an amount of vegetable oil so that it covers the bottom by a centimeter and a half, we warm it up to a hot state. Pour onions into the heated oil and fry them over medium heat until light golden brown. Do not forget to stir in the process
Pour hot water into the fried vegetables so that it completely covers them. We wash the head of garlic, dry it, but do not clean it. Place the head in the center of the cauldron in vegetables, sprinkle with salt. Let the mixture simmer over low heat for ten minutes. We put the soaked rice in a colander, rinse. We put it in a cauldron on top of vegetables, level it.
Pour in hot water in such an amount that it covers the rice by one and a half to two centimeters. Let the liquid boil and then evaporate it. When the liquid remains only in the body of the pilaf and disappears from the surface, close the cauldron with a lid, lower the fire and cook the pilaf until the rice is soft for twenty to twenty-five minutes.
Bon Appetit!