The recipe for pilaf with asparagus, as well as the main secrets for its successful preparation.
We associate pilaf with the East, with overseas spices, women in colorful dresses, hospitable neighbors, with steaming pieces of fragrant lamb or chicken, with golden translucent grains of long rice. Many people know how to cook pilaf, each housewife has her own unique recipe. But there are a few culinary tricks that combine different recipes to make this dish delicious, flavorful, and pleasing to the eye.
Secrets of making a successful pilaf:
- The first secret of the correct preparation of pilaf: rice should be long and steamed. If the hostess only has round rice at hand, then making the dish crumbly will be more difficult. It should be rinsed up to seven times!
- The second secret: it is better to choose meat with fat, if it is chicken, then thighs, wings will do, if lamb, then tender lamb meat.
- The third secret: in addition to carrots and onions, salad peppers and asparagus beans are suitable for pilaf. There are lovers of pilaf with garlic.
- The fourth secret: the amount of water must strictly correspond to the proportion, where there are 2 glasses of water for a glass of rice. Make the fire small, cover the cauldron with a lid and cook pilaf without interfering with a spoon.
- The fifth secret: it is advisable to add rice to fried meat with vegetables and oil before the dish is poured with water. Fry dry rice for at least one minute and then cover with water.
Knowing these little tricks, even a novice culinary specialist can cope with the preparation of pilaf.
- Caloric content per 100 g - 104 kcal.
- Servings - 6
- Cooking time - 1 hour 20 minutes
Ingredients:
- Chicken meat (legs) - 6 pcs.
- Parboiled Long Rice - 2 cups
- Sweet carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- Bulb onions - 1 pc.
- Garlic - 5 teeth
- Asparagus beans (green beans) - 300 g
- Light refined vegetable oil
- Salt
Cooking pilaf
1. First of all, prepare all the ingredients: wash, peel and cut into small pieces - carrots, bell peppers, onions, asparagus and meat. Garlic should be put in whole prongs in rice (find out about the calorie content of rice).
2. Heat oil in a cauldron and fry the meat in it.
3. Then we put all the vegetables in the cauldron to the almost finished meat and simmer for 5-10 minutes.
4. Rinse the rice up to seven times in cold water and add to the meat and vegetables. Now add 4-5 cloves of garlic to the rice, pour all four glasses of water and salt. You don't need to stir anything after the rice has been put! We cover the cast-iron cauldron with a lid and simmer for about 30 minutes.
5. After half an hour, check with a spoon for the presence of water at the bottom. If the water has boiled away, and the rice is not yet ready, you need to add another half glass of boiling water and simmer for an additional ten minutes. Usually there shouldn't be any problems.
6. Ready pilaf with asparagus should be garnished with herbs (onions, parsley). Serve it hot. You can add a slice of fresh lime to the dish for sprinkling.
Bon Appetit!
