Wannan labarin ne kawai ya fi dacewa da abincin da ya fi kyau da kuma sauƙi na pilaf tare da kaza, wanda za a yarda har ma da wadanda suka tabbata cewa wajibi ne a dafa wannan tasa daga rago ko naman sa. Ko da mai dafa wanda zai fara dafa wannan tasa a karo na farko zai iya jure wa wannan girke-girke mai wuya, kuma lalle zai fito fili ya ci nasara!
Ga kowane pilaf kana buƙatar zaɓar kayan yaji, za mu bayar da shawarar ci gaba a kan irin kayan yaji kamar cumin, barberry, turmeric, saffron, cakuda sabbin kayan lambu. A cikin Pilaf ta Gabas ta al'ada ƙara da barkono mai zafi mai launin ruwan sanyi tare da kwari, wanda ya ba da wannan kyakkyawar tabarau da kaifi da ƙanshi mai ƙanshi. Gwada gwadawa tare da kayan yaji, ƙara kwakwalwa masu dacewa, kuma ƙirƙirar dandalinka na musamman!
Plov mai sauki girke-girke tare da kaza
Za a dafa wannan girke-girke da kaza tare da kaza a cikin kwanon rufi, wanda zai ba ka damar adana lokaci da kuma amfani da adadin kuɗi.
Sinadaran:
- karas - 1 kg (iya zama ƙasa);
- shinkafa - 520 g;
- tafarnuwa - 6 manyan kwayoyi;
- fillet tare da manyan kafar thighs uku;
- babban kwan fitila - 1 sashi;
- mai tsabtace mai - 180 g;
- kayan yaji don pilaf (tare da dried barberry) - 25 g;
- gishiri.
Shiri
Mun zuba man fetur a cikin frying pan, dumi, yada albasa albasa, toya 2-3 minti. Mun ƙara karas yanke ta kananan brusochki, duk tare da minti 5-7. Sa'an nan kuma ƙara yankakken nama a yanka zuwa guda, fry to white, frying, ƙara tafarnuwa peeled, kayan yaji, Mix, kara gishiri, zuba wanka shinkafa (yana da muhimmanci a wanke shi don share ruwa). Muna zuba a cikin ruwa don ya rufe shinkafar shinkafa a farfajiyar ta da kimanin 2 centimeters, ya rufe shi da murfi kuma yayi wuta mai rauni. Pilaf gobe daga minti 30 zuwa 1. Lokacin da shinkafa ya sha ruwa gaba daya, zaka iya kashe wuta kuma ya bar kwanciyar. Bon sha'awa!
Uzbek Pilaf tare da Chicken a Kazan - girke-girke
Zai yiwu, wannan girke-girke ba al'ada ba ne, amma an ba mu za mu dafa a cikin katako da kuma kayan kayan yaji, tasa za ta zama abin dadi sosai kuma m.
Sinadaran:
- nama mai kaza - 520 g;
- Basmati shinkafa - 530 g;
- albasa - 330 g;
- karas - 430 g;
- tafarnuwa - 4-5 kwayoyi;
- gishiri - 15 g;
- Dried barberry - 1 tbsp. cokali;
- zir - 15 g;
- turmeric - 0.5 tbsp. spoons;
- curry (zaɓi) - 0.52 tbsp. spoons;
- barkono barkono ja - kwata kwata kwata;
- mai tsabtace man fetur - 0,5 tabarau.
Shiri
Na farko muna shirya samfurori don pilaf. Gasa da albasarta tare da sassan (rabuwar bakin ciki). Karas a yanka tare da kananan brusochkami cewa ba ya fada a lokacin dafa abinci. Muna yanka naman a kananan ƙananan.
Na farko mun shirya dirwak. Kazan ya sanya wuta mai tsanani, zuba a cikin kayan lambu da mai kyau. A cikin zafi mai, ƙara albasa yankakken da kuma fry shi har sai zinariya launin ruwan kasa (kada fry!). Ƙara nama, toya har sai karshen ya fara fari. Sa'an nan kuma zuba karas da kuma toya na minti 7. Sa'an nan kuma ƙara kayan yaji kuma sake sakewa. Soya don karin minti 5-7. Our dirwak yana shirye.
Kafin zuwan shinkafa ya kamata a wanke shi cikin ruwan sanyi mai tsabta sau da yawa har sai ruwan ya bayyana. Rashin barci yana wanke shinkafa, shimfiɗa shi a gefen tasa (tare da nama ba a haɗuwa) da kuma zuba a cikin ruwan zafi. Ruwa ya kamata ya rufe croup kimanin 2 cm. Rufe murfin tare da murfi kuma bari pilaf ta rufe wuta akan wuta mai rauni.
Bayan minti 25, shinkafa ya kamata ya sha ruwa sosai. Mun sanya tafarnuwa cloves a cikin pilaf. Rufe murfin kuma ci gaba da simmer wani 20 min. Ready pilaf aiki hot!