Turkish - Odessa cuisine: Plov-Odessa-Turkish traditions

After living in Istanbul, I learned some interesting things to cook pilaf. I synthesized my own recipe, which I will be happy to share with you!

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Main component:

Rice - 400 grams (I measure in cups - 2 cups, photo 4).
Carrots - 4 large (your kitchen garden).
Onion - 3 big (your kitchen garden).
Garlic - 8 cloves (from your kitchen garden).
Salt-to taste. I use Himalayan pink salt.
Vegetable oil-80 grams.
Butter - 60 grams.
Chicken fillet-600 grams.
Seasonings - ground black pepper, capsicum red, curry, Basil, oregano, black pepper, turmeric. You can take a special complex seasoning for pilaf.
Tomato paste-100 grams.
Boiling water-1/2 - 2 cups of rice-4 cups of boiling water.

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Preparatory stage: the Rice is very well washed, that the water became transparent. Pour the clean rice with water at room temperature photo 2 and add 1 tablespoon of salt. Mix everything and leave for an hour. After an hour drain the water and leave the rice on the grid to photo 3. All this can be done in the evening, and the next day to start cooking. In this case, the rice dries well.

Prepare all ingredients for cooking photo 7. Your imagination, how you all cut. Meat can be take so much, how many love. Our family loves risotto moderately of meat.

Preparation: I take a large cast iron cauldron photo 8, it is convenient to mix. Well heat on the stove Kazan and pour vegetable oil photo 9 and wait until it heats up. Throw chicken fillet photo 11. Fry the fillet until Golden brown photo 14 and at this time all the liquid from the meat evaporates. If a little of vegetable oil, can be added. Prepare a kettle with boiling water steep.

The meat is fried and you can add onions photo 15. Fry the onion briefly 19 and add the carrots, worn on a grater photo 20 and also fry a little photo 22.

It's time for rice 23 throws rice and stir thoroughly and deep fried with all the ingredients together for 5 minutes photo 24. Then add a knob of butter 26 and mix everything together. Cook everything on high heat and carefully stir. I'm using a wooden spatula. The next ingredient is tomato paste photo 27. Then add seasonings and garlic to taste photo 29-31.

All mix and fill with boiling water 32-33. All stir and cover with a lid and do not remove the lid for a couple of minutes. Stir, diminish the heat to medium, and again for 2-3 minutes cover photo 34 and let the ready. Further, without opening the cover, remove the cauldron from heat and cover with something warm 40. After 30 minutes the pilaf is ready! Very tasty!

Enjoy your meal! Cook and enjoy!

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