Those who love pilaf, but never cooked it with a quince, really do not know the taste of this oriental dish. Quince gives thin and tart notes, makes the meat especially juicy and tender, and its magical fragrance is simply impossible to forget!
Pilaf with quince and chicken
Ingredients:
- chicken thighs - 4 pcs .;
- rice - 600 g;
- quince - 3 pieces;
- onion - 2 pieces;
- carrots - 3 pieces;
- vegetable oil (refined) - 3 tbsp. spoons;
- zira - 1 teaspoon;
- salt, pepper black ground - to taste.
Preparation
We warm up the oil in the cauldron and calcine a piece of carrot in it. When it darkens, catch and discard. Carrots will take away all the excess, and the oil will become purer. We send the onion cut into half-rings, but do not fry it, but lightly brown it. We also put chicken thighs, divided into several parts, together with onions. They must each impregnate each other with juices. Solim, pepper, mix. On top of the meat we spread the carrots cut into straws and peeled quiches. Fill with water so that it completely covers the contents of the cauldron, add the zir . Cover with a lid and simmer for half an hour on a slow fire.
Rice, necessarily round, washed to clean water and lay evenly on the prepared dumplings in the cauldron. Gently add water to your finger above the level of rice. We bring everything to the boil, and when the liquid is evaporated, cut the spoons in the pilaf into the holes to exit the steam, cover it with a lid and hold it for another half hour. An intolerably mouth-watering fragrance spreading from the kitchen announces its readiness. We spread on the dish rice slide, and on the top - pieces of meat and quince. A painting worthy of an artist's brush!
How to cook a sweet pilaf with a quince in a multivariate?
Ingredients:
- rice - 1 item;
- quince - 1 piece;
- dried apricots - 10 pcs .;
- raisins - 1/2 st .;
- almonds - 50 g;
- honey - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon.
Preparation
For plov with quince without meat rice of varieties of devzir or basmati is better, but it's also not bad with usual Krasnodar. We wash it several times and leave it soaked for about 10 minutes, after washing it again and throw it back into the colander.
Dried fruits are covered with boiling water, dried apricots can be cut into large pieces. Kernels of almonds are cut into halves. We clean the willow and cut it into small pieces. We spread it into a bowl of multivark oiled with butter, then a layer of dried fruits with nuts and a layer of rice. We pour on top with honey and pour water, a centimeter above the level of rice. We turn on the "Plov" mode and wait for the signal about its termination. But we open the lid only after half an hour, the ready-made fruit pilaf must still "stand firm" as it should. Before serving, add a spoonful of butter to it and mix it.
How to cook pilaf with lamb and quince?
Ingredients:
- rice - 900 g;
- lamb on the bone - 1 kg;
- fat crooked - 100 g;
- quince - 2 pieces;
- carrots - 1 kg;
- onion - 4 pieces;
- garlic - 2 pieces;
- vegetable oil (refined) - 0,5 items;
- zir - 1,5 tsp.
- salt - to taste.
Preparation
First we make all the necessary preparations for pilaf. Meat chopped into smaller pieces, fat cut into cubes, onion - half rings, and carrots - by certainly large straws, otherwise it will burn and ruin the whole taste of the future pilov. We clean the willow and cut it into quarters, we remove the top layer of the husk from the garlic. Rice thoroughly washed, at least 6 times.
Now you can warm up the oil in the cauldron. When it is heated, we put there fat mutton and fry until brown. Then we catch a noise on the plate. And in his place send first the bones, and then the pulp of lamb. When it is covered with a ruddy crust, we put onions, and in a couple of minutes carrots. To roast it it is not necessary, as soon as the carrot will be soft, pour 1 liter of water into the cauldron, add quince and garlic head entirely. Bring to a boil, cover with a lid and weigm the hour over a slow fire. Then, quince and garlic are caught on a plate, and our zirvak salt - it should be slightly more salty than the pilaf itself.
Maximize the fire, put rice on top of the meat, do not mix! We add, if not enough, water - it should cover the rump with a finger. When rice absorbs all the liquid, we make a small depression in it and return the quince and garlic. We collect rice with a slide, and we remove the fire to a minimum. Sprinkle the pilaf rubbed between the fingers of the zira, and tightly close the cauldron. The last "longing" will take about half an hour. We try the rice for readiness, mix it with meat and lay it on a large dish.