Pilau is a delicious dish of meat and rice. But to properly prepare it is a whole art. Multivar in this great help. How to properly cook pilaf from mutton in a multivark, learn from this article.
How to cook pilaf from Uzbek lamb?
Ingredients:
- carrots - 500 g;
- long grain rice - 1 kg;
- garlic - 2 pieces;
- onions - 200 g;
- lamb on the bone - 1 kg;
- zira - 1 tbsp. a spoon;
- vegetable oil refined - 140 ml;
- hot pepper - 2 pcs .;
- salt.
Preparation
Lamb is washed, films and tendons are separated. Cut the bones. We cut the meat into cubes. Shink on thin semicircles onions. Carrot cut into thin strips. We put it in a deep container and rub it with a pinch of sugar. Thoroughly mix and let stand to isolate the juice. One head of garlic is not divided into denticles, but simply wipes the hands with husks. Carefully cut the tail so that the head remains intact and does not fall apart. Thoroughly wash rice.
At the bottom of the multi-bowl we spread pieces of fat. In the "Hot" mode, we leave the fat until it turns yellowish. When the goal is reached, the fat is removed from the bowl and placed in a separate bowl. In the resulting fat we place the bones and fry them with the addition of a pinch of salt and zira. Bring them to a pleasant brown color. Add the ray and, stirring, bring to its light rudeness. Now add the flesh and fry, stirring constantly, until the meat changes color. Now put the carrots and in the same mode we cook another 5 minutes. We pour in 1.5 liters of water. After it boils, we put pepper and cloves of garlic in the multivark, previously cleaned. In the "Soup" mode, we prepare 30 minutes. Now pepper and garlic gently remove the garlic. We pour out the rice water and very carefully pour it into the multivark. From above in the center we put the whole head of garlic. We translate the device into the "Plov" mode. After the signal, open the lid immediately, we give 10 minutes to stand on the "warm". Then open the lid, take out the garlic and lay out the pilaf from lamb in Uzbek on the dish.
The recipe for pilaf from lamb in the multivark
Ingredients:
- pulp of lamb - 1 kg;
- carrots - 700 g;
- long grain rice - 1 kg;
- onions - 200 g;
- filtered water - 1.5 liters;
- salt;
- garlic - 1 piece;
- spices for pilaf.
Preparation
Preparation of pilaf from lamb begin with the preparation of cereals. Rinse thoroughly several times. Washed lamb cut into cubes. Carrots shred straw, and cut the onions into thin semirings. In the bowl of the device pour oil, throw onions with carrots, lamb and top pour rice. Fill with water. In the center place the head of garlic, put the hot pepper, other spices. Cooking in the mode "Kasha" before the signal. After that, immediately open the device is not in a hurry, let the pilaf infuse for another 7 minutes in the "Heating" mode. Well, after that, carefully turn it over to a flat dish.
The recipe for pilaf from lamb at home
Ingredients:
- pulp of lamb - 500 g;
- long grain rice - 400 g;
- spices for pilaf - 20 g;
- onion - 100 g;
- carrots - 300 g;
- garlic - 2 pieces;
- refined vegetable little - 150 ml.
Preparation
Rice is thoroughly rinsed under running water. Garlic is well washed and dried. Meat cut into pieces, carrots - straws, and ray - semi-rings. In the multivark, pour a layer of oil 5 mm high. Warm it in the "Baking" mode. We lay the meat and fry it for about 3 minutes, then close the lid and prepare it for another 15 minutes. Add onions, carrots, spices and cook for as long. Now fall asleep rice, pour boiling water, the level of which will be 1.5 cm above the level of rice. Cooking in the "Plov". 10 minutes before the end of the program, we put a couple of heads of garlic on top, which we then remove. Ready pilaf gently mix.