Advice 1: How to cook rice in a saucepan

It is considered that the delicious pilaf can be cooked only in the casserole or roaster. However, modern Housewives have learned to get out of the situation and to cook rice in any dish, for example, in a conventional pot. It is available in the Arsenal of every kitchen and are always ready to help out. Preference is given to enamelware, it pilaf-burning and pans of stainless steel have a thin walls.
How to cook rice in a saucepan
You will need
    • any meat;
    • rice Krasnodar - 2 St
    • carrots - 1 piece;
    • onion medium size - 1 piece;
    • garlic - 3 cloves;
    • salt
    • seasoning.
The first step is to take a deep plate, pour the rice and soak it, the Gulf of hot water. This is necessary in order to make it swell faster and it's roasted. Leave the rice on time, preparing the gifts, which will consist of onions, carrots and meat.
It is very simple. There is a choice to either shred the carrots or simply cut into slices 0.5 cm wide. The taste of the pilaf will not change, but to some it may be uncomfortable to eat large pieces of carrot in the finished dish. To the carrot and added chopped onion. Meat cut into medium pieces.
Vegetables and meat fry on medium heat in a pan in vegetable oil, which should completely cover the bottom. Cooking time frying can be identified by the color of the vegetables. They should be Golden brown. Once the vegetables are ready, add rice, then salt and spices to taste, all filled with water, which eventually will cover the pilaf 2 cm. Optionally, you can add some garlic that will add spice to pilaf, Bay leaf and spices.
Then the risotto will cook on a slow fire, for about 20 to 25 minutes. You can gently lift the lid of the pan, not to interfere. Once all the water boils away - pilaf ready.
Usually the pilaf is served on a large dish, and eat it with hands. However, it is possible to depart from this ritual and put the meal on beautiful plates. Hot pilaf is very satisfying and nutritious. Cooked in a pan, he will not yield for its taste pilaf, cooked in the pot.
If you take kruglozerny figure, in the end, you can get porridge.
Useful advice
For cooking pilaf is better to take the long grain rice, it does not stick together when cooked, not mushy. It turns out light and crumbly pilaf.
Pre-soaking the rice will reduce the cooking process.
Garlic can be placed with the peel only should be washed thoroughly. Ready the skin itself will come down with teeth, and the inside of the garlic will be tender and soft like butter.

Advice 2: How to cook pilaf in Kazakh

Risotto is not a rice porridge with meat. This is a traditional dish of many Eastern peoples, and the inhabitants of Arab countries. Avicenna used the pilaf to accelerate the recovery of patients, since the use of this meals body is saturated with energy. Pilaf Kazakh differs from other recipes the fact that in its preparation are used dried fruit.
How to cook pilaf in Kazakh
You will need
    • For traditional pilaf:
    • mutton - 500 g;
    • rice - 500 g;
    • tallow - 3 tbsp;
    • carrots - 3 PCs.;
    • onions - 3 PCs.;
    • dried apples or dried apricots - 1 Cup.;
    • salt
    • pepper.
    • For folding pilaf Kazakh:
    • mutton - 500 g;
    • rice - 600 g;
    • carrots - 3-4 PCs.;
    • onion - 3-4 pieces.;
    • mutton fat - 3 tbsp;
    • salt
    • pepper.
The washed and drained mutton cut in large chunks, not less than 5-6 cm Cut onion rings, carrots — straws. Melt the lamb fat in a pot and fry the meat in it with onions to obtain a Golden brown. Add carrots, pepper, salt and continue to fry until soft.
Thoroughly rinse the rice several times to clean water. Put it in the cauldron and pour water in the ratio of 1:1.5. The water should be above the rice by about 1 cm, turn up the heat and bring the contents of the cauldron to a boil. Reduce the heat and pierce the surface in several places to raised water to the surface fat is evenly absorbed into the rice.
Over the rice place the dried apricots, cut into small pieces, and dried apples. Cook the pilaf over low heat until until the rice has absorbed the water. Then cover the cauldron with a lid and simmer the mixture for 20 minutes. Turn off the heat, cover the cauldron with a warm blanket and let stand for 15 minutes. Mix well the contents of the cauldron and place on a large platter. Sprinkle with chopped herbs.
There is another variety of this dish is the folding of the Kazakh pilaf. To cook rinse the rice and soak it for half an hour in salted water. Drain in a colander and let the water drain out. Place the rice in a pot, add water in the ratio of 1:1.5 and cook until it evaporates. While cooking rice, add salt. After evaporation of the water, cover the pan with a lid and keep the rice on low heat for another 20 minutes.
Lamb cut into large pieces and fry in melted fat until Golden brown. Cut into rings onion, carrot shred into strips and add to the meat. Fry meat with vegetables on medium heat until tender.
Before serving, pilaf on the table, put on a large platter of rice, on top of it - meat and vegetables. Pour all the fat from frying meat, sprinkle with chopped herbs.

Advice 3: How to cook rice in Dutch oven

Traditionally risotto should cook in a Dutch oven, a small pot in the shape of a hemisphere. In a pot this dish turns crisp and fragrant, as it is well impregnated with the juices of vegetables.
How to cook rice in Dutch oven

Kazakh pilaf


- meat (lamb or beef) - 600 g;
rice - 1 Cup;
- water - 1.5 cups;
- onions (bulb) - 3 pieces;
- carrots - 6 pieces;
fat (melted) - 4 tablespoons;
- dried fruits - 1 Cup;
- salt, pepper - to taste.

Fat need a couple of minutes to warm on the hearth. Then it is necessary to pour the sliced onion. When vegetables start to go Golden, you should put in a roasting pan meat, pre-cut into large pieces. Carrots need to grate and add to the future afloat. The dish need salt, pepper and leave to bask in the fat until soft.

The rice should be thoroughly washed. Further, it must be soaked in cold water for 5-10 minutes, then drain. After this the rice must be spread on the meat. Stir the pilaf don't need, simply to level the surface, below all the ingredients are well fried. The dish cover with water and bring to boil. Then to the meat and rice you need to add chopped dried fruit.

Next, you need to put on the pan lid and reduce the power of fire. Simmer the pilaf has about another hour. After that ware remove the plate and wrap the towel without removing the cover. The dish should lie in such a "coat" around 20-30 minutes. Before serving, pilaf should be stirred.

Vegetable pilaf


- mushrooms - 400 grams;
rice - 2 cups;
- carrots - 2 pieces;
- onions (bulb) - 2 pieces;
- water - 3 cups;
- oil (vegetable) - 4 tablespoons;
- pepper (Bulgarian) - 1 piece;
- chopped dill - 2 tablespoons;
- garlic, black pepper, salt, cumin - to taste.

The mushrooms should be washed, pour water and boil. The liquid remaining after cooking, it is better to leave as it can be used as broth. Then you need to chop the onion in small cubes, boiled mushrooms - sliced, bell pepper and carrot strips. These ingredients should be fried in butter. They need to cook to a Golden shade on the bow.

After the mushrooms with vegetables, you need layers to lay out in a roasting pan. They need to put well-washed rice. The mixture should pour hot mushroom broth. Further in the dish it is necessary to add salt, black pepper and cumin. Future risotto should simmer for 10-15 minutes. Then in mushroom mass you need to push the unpeeled garlic.

The dish should be cooked on low heat for about 10 minutes, put it into a roasting pan cover. After that ware remove the plate and wrap in towels. So pilaf should stand for about 20 minutes. Ingredients better to mix just before serving, sprinkle them with dill.
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