School menu Rice boiled technological card. Right pilaf - three recipes: with chicken, zero and seafood

12.11.2019

How to cook rice correctly? At first glance, it may seem that the cooking technology of this cereal is quite simple. Washed, threw into the pan and let it be boiled. But, in fact, the ingredient provided contains a harmful component - arsenic. To get rid of rinse rinse several times with water (there is no transparent fluid) or dunk overnight (go for several hours).

What types do there exist?

jasmine (long-shaped grain, suitable as a side dish, for salads, desserts, cooking time 15-20min)
basmati (long grains with nutty smell, often used for cooking pilas, as the cereals get crumbly, prepared from 15-20min)
arborio (grains of small size with high% starch content; suitable for and soups)
kamolina (round sized pearl color; buy for cooking desserts and kash)
wild rice (black grains with walnut notes, slightly sweet).

Intensive processing of grains leads to the loss of beneficial substances. What extent extent?

grinding (beneficial substances at least, often purchased)
unlightened (refers to the most expensive and useful with a pronounced taste / aroma)
razed (has a yellowish shade; washed, processed by steam, dried and then grinding; steam processing helps to keep part of the utility).

How to cook rice?

Rice cooking options abound, choose anyone you like. As you know, rice contains high% starch, which provokes gluing. So that this does not happen need to soak it in advance. So, proceed.

Option number 1

Step 1. Fill rice with a driver at least 60 minutes, while the croup does not swell. Use: For the crumbigh rice, it is necessary to take a long-grained grade (for example, bass), risotto - round, sushi, and round.

Step 2. In the saucepan, lay out rice and bays with water (hot, 1: 1). For example, on a 2-channel rice + 2 boiling water. Sweep salt to taste and wash.
Step 3. Rice handle on a small heat to 15min (necessarily under the lid). In the process, it is not necessary to stir, otherwise the grains are appropriate. After the time - turn off the plate and let it be.

Option number 2.

We take any kind of rice (1phan), water (2stapan), salt.

Step 1. Under water, rinse rice (several times)
Step 2. Fill fresh water and place on fire. When the cereals boil - mix (only 1 times), salt, cover with a lid, reduce the power and boil to the full evaporation of the liquid. Up to 20.
Step 3. After - turn off and let it breed a few minutes. At the end of the process, add butter butter, fresh greens.

Option number 3 How to cook rice crumbly

We take the river (1-1.5 store), rice (1 Package), vegetable oil (2st.l) and salt to taste.

Step 1.Ris rinse a couple of times, send to the colander
Step 2. Place the saucepan on the stove, pour oil, warming up, lay out the rice and fry up to 5min constantly stirring. As a result, there should be slightly golden grains.
Step 3. In the roasted rice pour hot water, we suck the salt, wash, cover the lid and cook until all the water is evaporated on a small fire. In the process allowed 1 transmission, not more. All is ready!

How to cook rice for sushi and rolls

japanese rice for sushi or round (1 Package)
sugar (1/2 vehicles)
vinegar rice (50ml)
salt (1 / 2h.l)
water (1.5start)

Rice we send under the water to washed to 5-6 times, until the liquid becomes a transparent shade. After -ppost in the bulk pan and fill with water. After boiling, we cover the lid dentenant, we reduce the power and cook to 15min until all the water evaporates. Note: In the process, mix and remove the lid no need.
In the meantime, we will make a refueling: in a container with vinegar rice, sugar, salt, put on a slow fire and cook a little, until dry ingredients dissolve. We remove from the stove.
After cooking rice, give up to 10 minutes, after - we water the refueling, mix, cool up to room t and begin to form sushi.

Frequent questions, how to cook rice:

How much do you need to take on different types of rice? For a long grain, we take 1 part of rice and 1.5 hours of water; Average (1: 2); Round-grained (1: 2.5); brown (1: 2.5 / 3); Wild (1: 3.5); Parished (1: 2).

How much is brewed in a slow cooker? Preparing from 20 to 30min (in some models there is such a "rice" mode)

How long to cook stolen rice, brown, wild? The first option is prepared 20-30min, the second is 30-40min, and wild 40-60min.

What water is better to cook in hot or cold? Without a difference, both options are suitable for cooking.

Is it possible to stir the cereal in the process? Some technologies are allowed, but only 1 sigh. In general, it is undesirable that the grains do not glue.

How long is rice cooked in a supe?15-20min is enough. If it is slightly fed, nothing terrible, it comes through time.

Rice cereals used to prepare the most different dishes. It is added to soup or salad, use as a side dish or one of the components of a complex filling. There are many options, but in each case case, rice after cooking should have defined view. For example, for casserole, dessert or sushi, it is desirable that the grooves are adhesive and viscous. So she can give a dish a certain form. But for the povet or side dishes, it is better that Rice was crumbly. Otherwise, it will turn into a slippery lump and it will not look at all appetizing. Therefore, before starting work, you need to know how to boil rice in one way or another. It should also be borne in mind that this popular cereal has a lot. different species and varieties. For each of them there are certain rules and methods of cooking. It is worth talking about it in more detail.

Ratio of components

To properly prepare this or that dish, it is necessary to observe certain proportions. This fully applies to the rice cooking process. After all, it is precisely how much water and cereals are simultaneously subjected to temperature processing, the final result will depend on.

Therefore, in order to figure out how to boil rice, you need to know what kind of ratio you need to take the source components:

It is also necessary to take into account that the condition of the cereals before cooking has an important meaning. Some hostesses advise to accelerate the process to dunk Rica for 1 hour in cold water. After that, the croup is easier to heat processing. But it should be understood that such a procedure leads not only to reduce cooking time almost twice. When soaking, the rice absorbs a certain amount of water. Therefore, it will have to take it a little less to booze the cereals.

Varck time

In order to properly prepare rice, it is necessary to take into account the time during which the cereals will be subject to thermal processing. This is another important indicator that affects the course of the process. But depending on the type of concrete product, it may change:

But these data indicate only how to boil rice in a saucepan. However, the hostesses for work often use another dishes or kitchen technique (frying pan, multicooker, microwave). There will already be different conditions and its time ranges.

Before starting cooking, it is necessary to take into account all the circumstances described above. Only then can count on good result. Otherwise, the source product will be spoiled, and it will not be possible to cook the dish.

Rice in packages

Recently, rice, packed in disposable portion packages appeared on sale. Such a product has a lot of advantages:

It is not necessary to wash it. The manufacturer does it in advance.
No need to measure the required quantity on the scales. The weight is already indicated on the packaging. Usually in one bag is 100 grams raw product.
Packed rice is already roasted and propagated. It remains only to cook.
The material from which the package is made is environmentally friendly and rather durable. Nevertheless, it has small holes through which water penetrates inside.
After cooking rice it turns out perfectly crumbly.
The package does not stick to the saucepan and the product itself does not burn.
In such packages there are no any preservatives, dyes or taste amplifiers.

Now you need to figure out, you must first decide on time. Depending on the type of cereals, it can be different.

Now you can consider the process itself in more detail:

Package put in a saucepan and pour water. The fluid should be so much that the packaging freely swam in it.
Make a strong fire and bring water to a boil.
Add a little salt to taste.
Reduce the flame and cook under the lid until readiness.
Extract a noise package, throw it into a colander and wait until the water stalks.
Cut the package and use rice for its intended purpose.

Technology is extremely simple. And as a result, it turns out perfectly failed crumbling.

Secret of William Pokhlebkin

In any culinary book, you can find a guide on how to boil rice crumbly. The famous on this score has its own opinion. First you need to prepare the main ingredients:

water and rice in a ratio of 300: 200.

Take a saucepan with a thick bottom and tightly adjacent lid. Steam should not go out. This is the whole essence of the method.
Pour water into it and bring to a boil.
Fill rice.
Cook under the lid of 12 minutes. In this case, the magnitude of the flame should be different. The first 2 minutes is a strong fire. The following 7 is moderate, and the remaining 2 are weak.
Remove the saucepan from the plate and wait another 12 minutes. Only after that the lid can be removed.

It turns out the perfect crumbly porridge, in which the grains are not glued together, but are separately. In addition, rice retains all its taste and beneficial features. Now it is possible to add salt to it, any spices, sauce, butter and in general everything that wants.

Rice in a frying pan

There is another pretty interesting way how to boil rice crumbly. Some hostesses enjoy them for a long time. To work it is necessary to take:

500 grams of raw rice;
10 grams of salt;
100 grams of butter cream (you can take any other);
750 milliliters of water (3 glasses).

In this case, the following preparation technique is used:

Put a deep thick-walled frying pan on fire, put oil into it and warm it up a bit.
Fill rice. Fierce it for 3 minutes with constant stirring. Cropa must warm up well.
Add salt and water.
Make a small fire and boil under the lid about 30 minutes. Such a time will be enough so that the croups are good. In this case, the cover cannot be lifted. You can spoil everything.
Remove the lid and gently mix rice.

Now it remains only to pour it on a dish or decompose on portion plates. Everything will depend on the selected feed option. Rice is obtained crumbly, tasty and very fragrant.

Rice crumbly in a saucepan

If you need to quickly cook the side dish, and from all the free dishes in the kitchen there is only a saucepan, you should not despair. For an experienced mistress, this is not a problem. There is a very simple option to boil rice crumbly on a side dish in a saucepan. The following components will be needed:

100 grams of rice;
200 milliliters of water (twice as bigger than cereals);
5 grams of salts and as much olive oil.

The technology of this process is simple:

First, rinse first. It is better to do under running water using a colander. The liquid must pass through the cereal layer, becoming almost transparent.
Pouring the amount of cold water to fill in a saucepan.
There is a pouring back.
Put a saucepan on the stove and set the maximum fire.
Add salt and oil.
As soon as the water boils, make the fire minimal and cover with a saucepan.
Cook for 15-20 minutes. In this case, lifting the cover and mix the rice is categorically forbidden.
Turn off the fire and give the product to stand another 10 minutes.

Rice for garnish ready. Now it can be laid on a plate next to the main dish.

Crumbly garnish. Cooking

Boil rice on the side dish in a saucepan is different. The task is to remove the most removed from the surface of the grains not only the garbage and husk, but also starch, which is the main cause of their gluing. But despite the fact that for the side dish, as a rule, it takes a long-grade to do it at all. For this method, you will need:

200 grams of rice;
5 grams of any vegetable oil;
hot water (not less than 0.5 liters).

Technology preparation of delicious garnish rice:

Rinse thoroughly. First, the water will be muddy, and then it should be the most transparent.
Rice shifting into a saucepan.
Pour it with boiling water. The amount of water is not limited.
Add oil and put a saucepan on fire.
As soon as the liquid in it boils, lean the cereal on the colander and rinse it is very cold (ice) water. Wait until moisture steak.
Put rice in a saucepan again.
Pour it with cold water and cook under the lid, without stirring.

The header prepared in this way is also very tasty and does not glue.

Crumbly round rice

In the kitchen, the mistress has different situations. For example, it is necessary to urgently prepare a side dish, and there is only a round croup. How to boil rice crumbly in a saucepan in this case? In such a situation, you need to use a pre-soaking method. At the same time, the previous ratio of the source components is preserved. The cooking process will occur in the following order:

Paws to fall asleep in a bowl, pour it cold water and leave in this position for about half an hour.
Rinse rice with running water. It must be completely washed with gluten and starch. After all, there are usually a lot on the surface of such grains.
Rice fall asleep into a pure saucepan.
Pour it with boiling water. Water in no case should be cold or slightly warm.
Add salt and anyone (to choose) oil. These components significantly affect the taste of a future dish.
Cook under the lid on a small fire. As soon as the water is completely evaporated, the pan can be removed from the stove.

For such a cooking method, it is better to use the dishes with a transparent lid. So it is possible to constantly monitor the course of the process and finish the work on time.

Garnish from Multivarka

Modern hostesses love to use various smart kitchen appliances for work. After all, it is easier to cook with it and more pleasant. To make sure that you can consider how to boil the crumbly rice on the side dish using the multicooker. It's still much easier here than in previous cases. After all, such a device has a special program for such an operation. It is also called "rice" (if not, "Spaghetti" is suitable). You will need familiar ingredients:

rice and water in a 1: 2 ratio;
salt (to taste);
spices (a mixture of various herbs, turmeric or saffron).

Cooking method:

Crupe first need to rinse well so that the grains are subsequently sticking.
Prepared rice shifting in a multicooker bowl.
Pour it with water, measuring the desired quantity.
Close tight cover.
Install the "Fig" mode on the panel. The end of the process will notify the timer signal.

Beginner hosteits this way will like the rest. After all, here the most highlights of the car takes over.

Rice for sushi.

Every year, Japanese dishes are becoming increasingly popular. This mainly refers to sushi. Original rice rolls with the most different fillings For a long time, the Russians have already followed. If you wish, they can be learned to cook on their own. But you must first figure out how, for example, boil rice in a saucepan. After all, everyone today has multicookers or steamers. To begin with, it is worth noting that in this case a special Japanese will be needed. But it, in principle, can be replaced by the usual round. In addition, it will be necessary:

water;
rice vinegar;
sugar;
sea \u200b\u200bsalt.

Once all the ingredients are assembled, you can proceed to the main process:

Take comfortable dishes, pour rice in it and rinse well, constantly changing water. This stage can be considered one of the most important.
Fill rice in a saucepan with a thick bottom.
Pour water into it so much so that the liquid completely covers the croup.
Cover the saucepan with a lid and put it on the stove.
After boiling water, the fire needs to be done less.
Cook the croup until the fluid evaporates. After that, she should stand another 10 minutes.
Meanwhile, in vinegar dilute salt with sugar.
Pour into a saucepan with rice prepared solution and mix.

After all these procedures, you can proceed to the molding of sushi.

Bulgarian style rice

Many of those who try to keep track of their weight, prefer to use rice as a side dish. After all, it is less calorie than, for example, the well-known mashed potatoes. In addition, this cereal is perfectly harmonized with various vegetables and meat. It turns out a good combination of products. But in this case, I want the garnish to be not ordinary boiled Big, and tasty and fragrant independent dish. How to be in this situation? How to boil rice on the side dish to eat it nice even without a main dish? Can be used the simplest recipeFor which the following products will be needed:

1 cup of rice;
1 bulb;
2 glasses of water;
50 grams of any vegetable oil;
1 carrot;
some salt.

Prepare a garnish need in the following order:

Rinse well.
Clear vegetables and choking finely. Carrots, if desired, can be lost on the grater.
Fry them in a frying pan in oil.
Add a prepared barbell and warm up products together 1-2 minutes.
Put rice with vegetables on a baking sheet (or shape).
Add salted water.
Cover the shape of the foil and put it in the oven for 35 minutes at 180 degrees.

This method is not quite ordinary, but quite interesting. And those who do not like carrots can not add it.

Good to know

Boiled rice is sufficiently satisfying and besides low-calorie dish. This explains his great popularity worldwide. Therefore, every hostess is simply obliged to know how to boil rice correctly. To do this, it must learn several basic rules:

The cooking process is desirable to lead in thick-walled dishes. Pots with a subtle bottom for this are not suitable. In them, the product will be back below, and the top will remain not supreme. During heat treatment It will have to constantly stir. But then, for example, you can not count on the crumbly rice.
At the preparation stage of the main ingredients, it is necessary to strictly observe the proportion. The ratio of water to the rig should be 2: 1.
The croup before cooking certainly you need to rinse. This procedure helps to remove excess starch from the surface. True, if we are talking about desserts (puddings), then such an operation can not be carried out.
Observe the temperature mode. Rice withstands high temperature only at the initial stage. After water boiling, the temperature must be maintained on medium or minimum level. Otherwise, the result of cooking will not be porridge (or side dish), but a thick adhesive mass, unsuitable for food.
Control the end result. Rice's readiness is desirable to check "on the teeth". If the grain is well rolled, but it still remains hard, then you can remove the saucepan from the fire. In 10 minutes, under the lid, he will have time to walk and reach the desired stage of readiness.

For the one who has learned these rules, the rice rice will never seem complicated and incomprehensible.

Garnish rice with vegetables

There is another good option of how delicious boil rice. Moreover, in this case, it is really a dish that can be consumed without any additions. To work it is necessary to take:

paul glasses rice cereals;
butter;
1.5 liters beef Broth;
salt;
fresh vegetables (carrot, brussels sprouts, onion, bell pepper or zucchini);
any spices.

Preparing such a dish stages:

It is better to take rice (brown) to work, which is boiled longer. First, it is necessary to wash it, carefully larch the grain with hands.
Put the prepared croup in hot broth and mix (otherwise it will immediately decide for the bottom). Once the cereals begin to boost, the fire needs to be done less.
Ready rice throw back on colander and rinse warm water.
Separately fry arbitrarily crushed vegetables.
Add them to rice and mix.

Such a garnish is not only obtained very tasty, but also beautiful will look in a plate.

Technological card number 2

Name of culinary product (dishes): BOILED RICE

Recipe number: No. 304

Name of a collection of recipes: "Collection of recipes and culinary products To power schoolchildren, "ed. Mogyl MP, 2007

1 area of \u200b\u200buse

Present routing It applies to rice boiled, produced by MCP "Food Combine Healthy Childhood" and implemented in general educational institutions.

2. Requirements for raw materials

Food raw materials food productsUsed to prepare must comply with the requirements of existing regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of security and quality, etc.).

3. Reception

name of raw materials	Consumption of raw materials and semi-finished products
				100 servings
	gross, gr.	net, gr.	gross, kg.		net, kg.

Butter

4. Chemical composition, vitamins and trace elements

In 100 grams this dish Contains

Foodstuffs G.

Mineral MG.

Carbohydrates

Vitamins

Energy value (kcal) per 100 gr. This dish: 298,47

5. Technological process Rice are moved, washed. The prepared rice is put into boiling salted water (6 liters of water, 60 g of salts per 1 kg of rice) and boil with weak boiling. When the grains are swollen and become soft, rice is folded and washed with hot boiled water. After the flow of water, the rice is put in the dishes, fill with boiled butter, stirred and warmed.

6. Requirements for registration, implementation and storage

Feed rice on the side dish, as well as for the preparation of mince. Flow temperature +65 0 C. Implementation period - 2 hours from the moment of preparation. Shelf life according to Sanpin 2.4.5.2409-08 - 2 hours from the date of preparation. Heated below the temperature of the distribution of finished hot dishes is not allowed.

6.1. Organoleptic indicators Quality:Appearance - rice is not fermented, the consistency did not merge. Color - characteristic of prescription components. Taste and smell - the smell is peculiar boiled rice and butterThe taste is characteristic of prescription components, without extraneous tastes and smells.

Rice is one of the most consumable cereals in the world. You can meet in the Spanish Palela and in italian risotto, and in the Caucasian pilaf. And how they love rice in the eastern kitchen and not worth talking ...And how to cook rice?

No wonder they say that "the taste and color - no comrades." The methods of cooking rice are known to be a huge set and say which one is the most "right" - impossible. But still there are several traditional rules of "risks", which will help prepare rice dishes with more delicious and helpful.

To begin, it is necessary to choose a rice variety in accordance with the dish that you need to cook. And the choice of rice is really rich! So, the most popular variety of rice is long-grain (long-grained). This rice is used for cooking. crumbbed kashewhich are good as a side dish to meat or fish.

Mediterranean rice is suitable for viscous Kash , added to soups, used when preparing risotto. Cook from such rice crumbly garnish - Very difficult task.

Rounded rice goes on puddings and casserolesAnd also ideal for cooking such a Japanese dish as sushi (sushi). In Japan itself, a circular rice of a special variety is used, which has an increased stickiness. In the domestic conditions for sushi, the usual round-wheel rice is used.

Before cooking any rice is important to properly prepare. So, much attention should be done with rice washing - it is performed almost for all dishes, except except risotto.

Wash rice is necessary to remove garbage, dust, excess starch. You can rinse rice both under running water, pouring it into a sieve and in a deep bowl, poured it with cold water. Wash rice in the bowl should be 3-5 times, each time pouring fresh water. Last water should remain clean.

You can also cook rice before cooking - This will allow him to quickly weld and become more crumbly. Machine rice in cold water is approximately 30 minutes, at the rate of 2 parts of water on 1 part of rice. Then the water is drained, and the rice is slightly dried on the towel.

How to cook rice for a garnish?

To properly weld rice for a side dish, you need to take one part of the rice and two parts of the water.. Rice pre-rinse, then pour into a pan, pour cold water, spray and put on the middle fire. With periodic stirring, rice should be boil for 20 minutes.

As you cook rice you need to try: For the side dish, he must remain the least not enough. After the rice is ready, it must be rinsed, otherwise the rice glues and stop being crumbly. If rice is intended for a side dish, you can add some oil to it.

How to cook rice for risotto?

For the preparation of risotto rice must be pouring into the pan and slightly fry. Then the water should be added to the rice - it should be covered in rice. When part of the water is popping and evaporate, you should try rice - is it ready? If the rice is not yet ready, you should add another portion of water - you need to repeat this operation until rice is ready.

Depending on the specific recipe risotto, in Fig, you can add additional ingredients, such as the green pea, canned corn, pieces chicken meat etc.

How to cook rice for rolls and sushi?

Preparation of rice B. japanese cuisine Few attention is paid. For example, Rice for rolls and sushi Japanese hostesses are washed at least 7 times, and finished rice are styled with a fan.

To properly weld rice for rolls and sushi, It is necessary to take water to 1/5 part more than rice. Rice is pre-rinsed. The washed rin is to pour water and put on the strongest fire. As soon as the water boils, the fire should be reduced to the minimum and continue to cook rice for 10-15 minutes. Fig should be cooked under the lid, it is not necessary to mix it.

After the last time, the container with rice must be removed from the fire and leave another 10-15 minutes to appease. Then rice is mixed with special refuelingcooked out rice vinegar, sugar and salt, and cooled to room temperature. Then rice can be used to prepare rolls and sushi.

And here are some more useful rice cooking tips:

Whatever a way of preparing rice you have chosen, it is recommended to use the dishes with a fairly thick walls for this, in thin-walled tableware, rice can merge.

To give an appetizing golden color you can add some turmeric or curry.

So that rice remains crumbly, you can at the end of the cooking, cover a saucepan with rice kitchen towel. A towel will absorb couples and excess moisture.

To rice in risotto was more delicious, you can cook it on broth: meat, chicken, fish.

Cooking Plov is the most ancient tradition of the peoples of the East and the present art. Hakim Ganiev with the help of his book recipes makes it accessible to everyone. Have you ever tried pilaf carrot juice? And how to cook seafood pilaf, do you know? It's time to join the secrets oriental cuisine!

Tajik pilaf "Dushanbe"

Living side by side with Uzbeks, Tajiks did not lose their originality, language, culture and their traditions. Over the years, they prepare pilaf in their technology, which, like Uzbek, is transmitted from generation to generation.

10 servings will need:

meat (beef) 1500 g
carrot 1000 G.
bow 300 g
rice Round-Cover 1000 g
peas Nut 100 g
fat or vegetable oil 300 g
zira 5 g
barbaris 5 g
salt 20 g (to taste)

Peas should be dug on the day before or at least 4-5 hours before the start of cooking.
Rice soak 50-60 minutes in warm water.
Meat cut into 2 × 2 cm cubes, onion half rings, carrots straw.
Fat heat in Kazan to the SIZOGY HOME and fry meat to ruddy crust. Following adding onions and carrots at the same time, continuing to cook at high temperatures until the carrot sepulsion.
Then pour cold water, bring to a boil.
From pea merge water, rinse, put in zirvak (loyal meat, onions and carrots - the basis of the pilam) and cook on slow heat 20-30 minutes or until the meat is ready.
Rice rinse in running water, fall asleep with a smooth layer, add salt and spices, raise the temperature under the Casual and bring the rice to readiness.
Led with a lid and tomorrow 15-20 minutes.
Stir ready to mix, put on the dish, sprinkle finely chopped onions.

Pilaf on carrot juice - Majnun Palov

This is the famous ancient pilaf of the Tajik people, which is preparing mainly among the Tajik population in Uzbekistan. The nutritional value This pisto is large due to vitamin carrot juice.

8-10 servings will be required:

chicken fillet 1000 g
rice of circulation 800 g
carrot for juice and for cutting - 2000 g and 800 g
onion 250 g
vegetable oil 250 g
salt 20 g
zira and Barbaris to taste

Rice for this recipe should be soaked for 4-5 hours in warm water.
Wash carrots, clean and squeeze juice from the carrot.
Heat in the cauldron oil to the jam, frying the bow, sliced \u200b\u200bby semirings.
Add chicken chicken portion slices 100-150 g, slightly fry and put carrots, chopped with straw. Fry to half-year.
Pour half juice, salt and spices and cook on slow heat until ready.
Fill the washed rice, even layer pour the rest of the juice; If required, add hot water And bring the rice to readiness at high temperature. When rice will be ready by 90%, and the liquid is all evaporated, assemble the pilaf slide, cover the lid and tomorrow 15-20 minutes.
Ready pilaf open, remove the meat, mix the pilaf and lay out on the dish, put meat on top large pieces, Serve with any vegetable salad.

Indian pilaf with shrimps

This is one of easy options, useful and very tasty Indian Plov. Fans of seafood will appreciate him.

5-6 servings will need:

basmati rice 400 g
tiger shrimps 500 g
chile Pepper Green 4-5 pcs.
fresh ginger (root) 50 g
garlic 1 head
bow 200 g
tomatoes 200 g
lime 1 pc.
kinza 50 g
zira 5 g
coriander 10 g
kurkuma 5 g
powder "Garam Masala" 3-5 g
vegetable oil 150 g
melted butter 30 g
salt to taste

Rice to dock in warm water for 30-40 minutes, rinse in running water, boil in a large amount of water until half-welded, leak on the colander, scream with boiling water, give a track of water.
Clear pepper from seeds, ginger from peel and garlic from husk.
Make pasta in a blender from chili pepper, kinse, garlic, ginger and 50 ml of water.
Clear shrimps from the shell and head, rinse, sprinkle with salt and turmeric and leave to pick up 5-10 minutes.
Fry shrimp B. olive oil On a big fire 2-3 minutes, take out and retain.
In the same oil, fry the onions cut by semirings to golden color, lay out 1/3 onions and retain for decoration.
Add paste, fry for 5 minutes, put the rest of the spices, tomatoes, sliced \u200b\u200bby cubes, and continue to cook on medium heat for about 10 minutes. As soon as tomatoes disperse and juice from tomatoes is mixed with butter, return shrimp in the pan and cook another 5-10 minutes on medium heat.
Slightly heat in the cauldron, grease the walls of the cauldron. Immediately, without giving the oil to burn, lay out half of rice by shivovka, slightly shaking it. On the rice evenly distribute the sauce with shrimps and also to fill the rest of the rice. Hiding all Lyme juice. To cover the cauldron and tomorrow on slow heat until rice is warming up for about 10 minutes.
The finished pilaf mix, lay out on the dish, sprinkle with a large cilantroine and fried onion.

So that the sauce was gentle, tomatoes for it before cutting it is recommended to clean from the peel. Make a cross-shaped incision on tomatoes from the fruit and on the opposite pole with a length of 1-2 cm, scraping it with boiling water, then quench the water, after which it is easy to remove the skin.

Discussion

thanks for the recipes, now I think what kind of pilaf cook

Made a pilaf, but a little in his own way, but it turned out almost like you) delicious)

Tomorrow I plan to prepare your favorite pilaf with chicken. I decided to search for a recipe, and here such a choice, so that I don't know right and I don't know how to prepare me now! All the same with meat, but for this recipe. I think that it will turn out.

ooo ... pilaf with shrimps is probably very tasty..m..mado try to do so!

Comment Article "The right pilaf is three recipes: with chicken, zero and seafood"

Free Interactive Training.

Dear parents and those who work with children! We invite you to visit free interactive training: "How and what to read with children so that they love the book?". Moscow - January 8 at 15.00. Educational Center Park Northguin (M. Vorobyev Mountains, st. Kosyigina, 10-18) Ten most active participants in the training will receive a book "Born to read" from the publishing house "Alpina Publisher" in the program - not just a lecture, and exciting role-playing, exercises and funny stories. Leading - practitioner ...

Project "Real Russian Mistress": Prepare together with the stars!

Each of us is a different calling not only in life, but also in the kitchen. Some hostesses are able to keep a good one in the head culinary recipesOther there are no equal in the preparation of dietary dishes, and someone gets at all over the stove only in the call of the heart. What about them in common? Probably, only the desire to improve their skills and once again surprise friends and close to their own gastronomic masterpieces. Thanks to the project "This Russian Mistress", it became even easier to do it. TO...

Cream preparation technology

Hi-cream manufacturing technology, friends! We are talking very much about the recipes of the preparation of various creams: nutritious, moisturizing, for the body, for different types Skin, and, probably, many noticed that the principle of cooking creams in general is the same, but there are nuances, from which the quality of our home masterpiece depends very much. It is such nuances and called technology. With the right selection of the best ingredients from the store on cosmetics and compliance with technological ...

You do not like chicken breasts? Just do not know how to cook it :) №1

Previously, I managed the chicken breasts far as side, because there was always something rubber in a plate, not the edible. Then it came across an absolutely simple cooking recipe for 3 minutes, was so amazed simplicity that was going to embody it into life for years two. It seemed to me that it would be unbearable, because it would not have time to get ready. And the prospect of getting crude chicken as it did not please ... But in the end I overgrow my fears and boiled these chicken breasts. Such juicy and gentle ...

Done at home. Ham.

If I got involved in something, it is almost impossible to stop me :) Everyone is to blame the site of bread maker, with crazy handles of girls. Now on the queue homemadeHelp! For reference recipe and useful advice I took here: [link-1] and here: [link-2] and a bit here: [reference-3] Composition: I had about 400 grams of turkey, and 700 grams of pork. Ice 40 gr., Spices - nutmeg, salt - 8g, sugar-4 gr, brandy. I will say right away that after the sample, they decided to smoothly that the salt was three times more and ...

Delicious chicken breast

On Duucan did. Relieve - wrap a little salty cucumber - bake. Pold in the shape of silicone as for bread-bricks, they hold well there. Slices to the width of the shape chopped. Without butter. 03/19/2015 12:38:30, Yaroslavna I discovered for myself - how to cook. I saw this recipe a hundred times, but it was dumb. Finally tried - yummy! Water boats, spice, salt, onions can be. And you throw fresh fresh, wait until boats. Pieces 5-6. Booked after boiling last 3 minutes ...

Family recipes

Today I again rolled about food :) Sorry, that again by night :) I remembered family recipes, probably a little national. The first thing that came to mind is chicken soup With gallushkami. In Russia, probably they are called dumplings. In almost welded chicken soup instead of the vermicelli put on a leaf of thick dough, (flour, egg, salt, soda-vinegar and waters). These funny clouds quickly pop up and grow three times in size. In SUP, there is still a lot of greens. Interestingly, husband and ...

Pilaf with grapes in a slow cooker

Pilaf with grapes in a slow cooker What will take: - Salt, ground pepper; - 50 ml of cotton oil; - 3 twigs of mint; - 50 g of cashew nuts; - 50 g of Funduka; - Date - 100 g; - Kuraga - 100 g; - 100 g of raisin; - 300 g risa; - grapes - 200 g; - Chicken naked - 4 pcs. We prepare pilaf: 1. Turn on a slow cooker to "Baking" mode, fry chicken nose on cotton oil. Add salt, ground pepper. 2. Suck the rice bowl, fill with water. 3. Add dates without bones, dried raisins. four...

Paella with seafood in a slow cooker

Paella with seafood in a multicooker what will be needed: - Olive oil - 150 g; - long rice - 0.6 kg; - spices; - Different colors Pepper Bulgarian - 2 pcs.; - 6 garlic cloves; - 0.2 kg of tomatoes; - Mussels - 250 g; - squid - 250 g; - Shrimps (preferably royal) - 0,450 kg. We are preparing Palel: 1. Boiling water, send squid into it, cook for 3 minutes. 2. Turn on the multicooker on the "frying" mode. Lubricate olive oil bowl, lay out finely chopped garlic. Fry. 3. Take out of ...

Recipes of dietary salads

Do you like to eat delicious, but have to follow the figure? Dietary dishes - Great way out. So today prepared for you best recipes dietary salads. Proper nutrition very useful for the body, so it is very important to use healthy foodEven if you do not need to lose weight. Vegetable salad 400 g Cabbage 1 Cucumber 0.5 bundle of dill or parsley lemon juice salt, pepper Pumping with a thin straw cabbage, and then add cucumber cut into cubes, as well as parsley or dill ...

Duan anew. Go...

Souffle chicken. 0.5 kg chicken minceda 1 or 2 eggs, the onions are finely sliced, sometimes still mushrooms are sliced, salt, pepper - I mix everything, if not too lazy to whipping a mixer. Shooting in forms, sprinkle with a slightly grated cheese, and in the oven to the golden crust, 40 minutes somewhere at 175 C.

Real recipes for national Balinese cuisine

On Bali tourists, as a rule, eat adapted dishes in restaurants during hotels, but the real dishes of Indonesian, and even more so Balinese cuisine it is not possible to find out and try. I will try to fill this gap and tell detail about the most significant dishes of Balinese cuisine. Bali kitchen is tasty and most self-sufficient among all indonesia kitchens. Kitchen Bali is a whole set of dishes. In preparation of dishes, chili pepper is very widely used, so ordering in the local restaurant ...

To the right lifestyle! (Spioned in the tulip)

To the right lifestyle! Best sources of full, low-fat protein: - chicken breast and turkey breast - fish - seafood - eggs (smaller yolks, more proteins) - low-fat red meat - low-fat or innocent dairy products (just do not forget about the presence of lactose) - dry eggs, milk or Wheat protein (which is dry, for athletes). Carbohydrates with a large content of fiber: - Artichokes - Asparagus - Brussels Cabbage - Vegetable green Big beans (here ...

Olltonian

Last year, the child learned Jingle Bells in English for a party, this year the same thing, but in German :) for a school concert. Says, better than other children it turns out to be pronounced, put to the microphone :) funny. If only in English I did not sleep, but then the cool will not forgive. I myself hardly disagree through the German Weinachtsmann and Leichtlein Hell in this pace as in this song :) 10 times repeat little, it seems ... I found a video, you can listen now in a smoothly thinking, not ...

Today I will start with dinner))))))))

I will have a lightweight (in front of the pool) baked zucchini ps my breakfast is there in the album;)

Recipes 2.

8) - cherry flour cake for 200g cherry flour - 350ml of milk, 2/3 cup sah. Sand, 2 SO, 300g flour, soda 1ch.l (repay). Cream cream. From this quantity in 2 forms D21.5 cm put 2 cm test layer (it is not worth it - the dough is severe, otherwise it will not raise badly). As a result, it turned out 2 of 3-3.5 cm each. Each crude cut and glorified sour cream. I gave soak night ... 9) - banana cupcake (Meatalkinkin Recipe): Ingredients: 175gr.mukhi, 2h.l Bolder ...

Vegetable stew in cartoon

Good day, dear girls !!!) Long time I did not do anything new, and summer, cook for anyone (who is at the cottages who are on holidays, and for themselves ... I and the grass I finish) the summer came, almost already leaves (and with him came fresh vegetables, delicious and so useful) and I decided on skouring hand Gang your favorite vegetable stew) My vegetables, my stew: zucchini, eggplants, carrots, peppers, tomatoes, onions, garlic, dill, parsley (not this time I have it), salt, cube of beef broth (you can and chicken, ...

More recipes Ducanovsky (for life will be useful :))

Bujhenina with mushrooms [link-1] 1 kg of chicken fillet, 0.5 kg of champignons, pieces of dry paprika, pepper, salt to taste, several cloves of garlic. Cut into small pieces chicken fillet. My mushrooms, cut them not very finely. We mix meat, mushrooms, seasonings, paprika and garlic, stir energetically so that everything should be mixed. All this is packaged in a heat-resistant sleeve, tie it tightly and do not pierce it. We put in the oven for 40-45 minutes, the temperature is about 170 *. You yourself will feel ...

"Passionate" couple in cartoon)

Good evening, girls !!!) Well, here is spring !!! From Monday, on March 19, I decided to still tighten my crustry))) Yes, diet (if you can call it). And I needed food for a couple) I bought frozen vegetables and chicken breast) Vegetables have a little rebuilt and the breast also, which I divided into pieces. He posted vegetables in the "chamomile" for steamer, and from above, to "kill" all the hares, put the breast))) poured water to the minimum level in the bowl, lowered a chamomile with vegetables and chicken in a cup ...

Chicken in a cartoon on an ambulance hand)))

Good afternoon, girls !!!) I don't know how you have, but I have days (often), when you come from work, and dinner has ended yesterday, but you need to feed) Quickly bought chicken legs. They came home, first of all put water under the pasta. Washed the legs, quickly fell asleep (I was dried at hand, pepper, salt and (completely after work, apparently) the seasoning Maggie " chicken bouillon", Which in the granules, in the photo can be seen)))) I immediately laid everything in the cup of cartoons ...