Cooking pilaf

• Cooking pilaf

I started to cook with recently. Oooooh, I cook! I roast prime steaks, under my window every day are the Italians, to spy on my pizza recipe, and for potato gratin I can safely give the order! And the sauces? Oh, what am I doing sauces! Unfortunately, it is difficult to describe in words, but if in paradise earth fed food that is fed to it is my sauces!

Dorogomilovsky market I have long replaced the glamorous clubs, my small kitchen is now more akin to all Moscow restaurants. Main dishes with a woman chase. Women, by the way, do not know how to cook. They have no culinary flair.

And today, I will tell you how to make risotto. Yesterday, just prepared.

Take the kettle and pour vegetable oil. Heat it until it appears the smoke. In the oil throw onions.

Onions fry to start turning red.

Next throws Uzbek yellow carrots. Cut it should be big, much like a potato at McDonalds.

Spread it on the walls of the cauldron, so that it took more heat and the smell has gone.

When the smell has gone, add the usual carrots. In contrast to the yellow, she quickly fried.

Carrots need to fry until it becomes soft. Now you can add cumin.

Now the meat. There are many recipes that you can cook the raw meat. To save time, you can use kaurma. This is the boiled and roasted lamb, bathed in oil. Sold in cans or pots on the market. You can cook yourself. This stew of lamb.

Add the meat and fry all together.

Mix.

M-th-th-th-th ... yum-yum!

Then they fill it with water, put the garlic and pepper, remove the heat to low and leave for an hour. Should not boil!

Then wash rice.

And throws rice into the cauldron.

Do not stir. Figure carefully spread on top.

That's it.

Then pour boiling water over all.

We add the heat and bring to a boil. We begin to cook the rice.

Fig gradually absorbs water.

When the water evaporates, you can mix.

If the rice sticks together, it is necessary to add a spark to break down starch

If the fracture water, can be done with a spoon here are the holes in the rice, so that the water from the bottom of the cauldron vaporized.

So, is almost ready. Now covered with a lid, diminish the heat to low and leave for half an hour.

Open, and there pilaf!

Ohhh, what a wonderful pilaf!

Bon appetit, my friends!