You will need
    • 2 cups of rice;
    • 5-6 pieces of carrots;
    • 3-4 onions;
    • 2 tomatoes;
    • 2 PCs. of bell peppers;
    • 2 cloves of garlic;
    • 1 tsp of cumin;
    • ½ Tsp ground turmeric;
    • 1 tsp coriander (ground or seeds);
    • salt;
    • ground black pepper;
    • greens;
    • vegetable oil.
Instruction
1
First prepare the rice: move it to clean away any remaining debris. Then rinse it in seven waters in the following way: pour the cereal in a large bowl, add cold water and mix with your hands, fold in a colander or sieve, drain the water and repeat this procedure a total of 7 times. After washing the rice, pour hot water and leave for a while to vymachivanija.
2
Vegetables wash and clean. Slice the onion into half rings, sweet pepper – diced carrots - shredded or circles or grate. Tomatoes lower for a few seconds in boiling water, then in cold, remove the skins, halve, remove seeds and pulp cut into small pieces.
3
Heat in a pot or pan with a thick vegetable oil, saute in it the chopped garlic until Golden brown, then remove it and throw it away. Stir in the butter spices: cumin, turmeric, coriander and fry a little.
4
Next, add the onion and sauté it until until it becomes transparent. Then pour the chopped carrot, pepper and tomatoes, stir and simmered a bit. Salt and pepper veggies to your liking. If you like spicy meals, in addition to black pepper, you can season the pilaf with red.
5
Drain rice in a colander and drain the water. Put it in a pan on top of vegetables, spread and pour hot water so that it covers the rump 2 fingers. Bring to a boil, then turn down the heat to low, cover the pan and simmer for 20-25 minutes.
6
After this time, add the pilaf garlic: remove the segments of the upper peel, peel to the end, cut in 2-3 places and plug in the pic in the center of the pan to enrich the risotto flavor. Then again cover the bowl with a lid and bring the dish until ready in 10-15 minutes.
7
Remove the pilaf from the heat, stir, taste, if necessary, sunflower and pepper. Add chopped greens (dill, parsley, Basil), leave for 10 minutes to stand up, and then serve.