Today we will tell you how to cook traditional pilaf with meat in a multivarquet, and also we will reveal the subtleties of cooking of Azerbaijani pilaf.
How to cook pilaf with meat in a multivark?
Ingredients:
- meat - 0,7 kg;
- onion - 220 g;
- carrots - 270 g;
- vegetable refined oil - 190 ml;
- hot water - 820 ml;
- rice for pilaf - 510 g;
- garlic - 1 head;
- chili perch (optional) - 1 piece;
- seasoning for pilaf - to taste;
- salt - to taste.
Preparation
Initially, prepare all the ingredients necessary for the preparation of pilaf. First of all, a good rinse rice grains to the clarity of water and soak it for thirty minutes. Carrot and luchok we clean and shinkuem straw and semirings, respectively. Meat washed in cold water, dried from moisture with a paper towel and then cut into small slices.
In the capacity of multivarka pour vegetable refined oil, turn on the device and adjust it to the function "Frying" or "Baking". Now lay the meat pieces and stand them, stirring, in this mode until browning. Add the onion and carrots and fry, stirring, for about ten to fifteen minutes or until the softness of the vegetables.
Season the contents of the multivark with ground black pepper, spices for pilaf and lay out the soaked rice, after washing it again. We preheat the purified water to a boil, add salt to it and gently pour it into the bowl of the device. Rinse the head of garlic from dirt and, without cleaning it, add to the pilaf. Also add the chili pepper, and switch the appliance to the "Varka" or "Pilaf" mode, depending on the model of the device. Usually it takes forty minutes to cook pilaf, but if the rice is damp, you can extend the cooking time by another ten to fifteen minutes.
On readiness we give the dish to brew in the "Heating" mode for about fifteen minutes and we can enjoy the taste of a fragrant pilaf by separately serving fresh vegetables and pickled onions.
How to cook Azerbaijani pilaf with dried fruits and meat?
Ingredients:
- lamb - 1 kg;
- rice for pilaf - 0,8 kg;
- lavash - 125 g;
- onion - 0.4 kg;
- chestnuts - 0.5 kg;
- dried apricots - 0,2 kg;
- raisins - 0,2 kg;
- dried plums - 0,2 kg;
- butter - 0,4 kg;
- saffron - 15 g;
- salt - to taste.
Preparation
Azerbaijan pilau is significantly different from traditional taste, composition of ingredients, cooking process, as well as the way of filing. The main difference is that the meat and rice base of the dish is prepared and served separately from each other.
So, let's start preparing real Azerbaijani pilaf with meat. Initially, rinse the rice in cold water and boil it until half-ready. Do not forget to drink water.
Saffron soaked in a hundred milliliters of boiling water for twenty minutes. The bottom of a cast-iron pot or a cauldron is lined with lavash, smeared butter, preferably in two layers. We shift half-finished rice to lavash, pour out saffron tincture and spread out small pieces of butter on top. We determine the dishes with a rice base on a small fire and stand under the lid until the rice is ready. It will take about thirty minutes.
Chestnuts put on a hot hot frying pan, fry a little, then peel and warm a little already in butter.
In a separate bowl we let in cream butter until soft, previously washed, dried and, if desired, crushed plum, dried apricots and raisins.
The lamb is washed into slices, placed in a saucepan with salted water and boiled for
Separately fry pre-peeled and cut into half-rings onion, put dried fruits, chestnuts and mutton to it, pour in a little broth, in which the meat was boiled, and stew under the lid until the softness of the chestnuts.
When serving on a warmed large dish we spread rice with a slide, we distribute meat with gravies with chestnuts and dried fruits on the sides and spread out slices of rosy lavash on top.