Kwarewar dubban dafa abinci ya nuna cewa duk wani abincin da aka yi da wuta ya zama abin dadi kuma mai ban sha'awa fiye da analogues da aka yi a kan kuka. Dalilin wannan ba wai kawai yanayi ne mai ban sha'awa a cikin tarurruka ba, amma har ma da ƙanshi mai banƙyama, wanda aka ba da kowane tasa a kan wuta mai rai. A cikin girke-girke, a cikin irin wannan hanya, za mu dafa da pilaf sau ɗaya a cikin daban-daban bambancin.
Uzbek pilaf a cikin wani katako a kan gungumen
Bari mu fara tare da classic - Uzbek pilaf, wanda za a iya yi tare da mutton ko naman sa. Bugu da ƙari, nama, shinkafa tare da hatsi mai tsawo, da albasarta tare da karas da yawancin kayan yaji za su zama wani bangare na kwarai plov.
Sinadaran:
- nama ko rago - 740 g;
- albasa - 230 g;
- ƙasa paprika, cumin, coriander - 1 teaspoon;
- karas - 230 g;
- shinkafa - abubuwa 3;
- Gilashin ulu;
- Laurel bar - 3-4 inji mai kwakwalwa.
Shiri
Idan wuce haddi ya rage akan naman, sa'annan ka rabu da su, ka yanke abin da kake bukata. Kullun ba dole ba ne don barin, saboda ainihin pilaf ya zama mai ƙanshi, don ƙarin ƙanshi, ana shirya tasa ba tare da man fetur ba, duk nau'ikan kayan jiki ne. Shirya sauran kayan sinadaran: a yanka albasa da karas, ku wanke hatsin shinkafa.
Sanya katako a kan wuta, sanya shi cikin cubes nama kuma ya bar su launin ruwan kasa. Ƙara kayan lambu ga nama, kuma bayan wani minti 5 - kayan yaji da laurel. Cika abin da ke ciki na kofin tare da lita 1/4 na ruwa, sa'annan a bar shi ta nutse ƙarƙashin murfin tsawon minti 45. Bayan haka, zub da shinkafa a bisansa, yayyafa shi da gishiri kuma ƙara 5 gilashin ruwa. Sanya abin da ke ciki na yi jita-jita a lokaci guda ba zai iya zama a kowane hali ba. Lokacin da ƙarshen ɓangaren ruwa ya zo a tafasa, rufe murfin tare da murfi kuma barin pilaf a cikin karamin a wuta don minti 10. Yanke tushe daga kan tafarnuwa kuma sanya shi a cikin tsakiyar tasa, kuma a kan dukkanin shinkafa, yi game da ramukan 8-10. Jira har sai albarkatun shinkafa su yi taushi da kuma sha dukan laka, sannan cire murfin tafarnuwa da laurel, hade da pilaf kuma ci gaba da dandanawa.
Pilaf daga alade a cikin wani katako a kan gungumen
Sinadaran:
- naman alade - 540 g;
- cumin - 1/2 tsp;
- Gilashin ulu;
- cardamom - 3-4 guda;
- Pea barkono - 6-8 guda;
- laurel bar - 3-4 sassa;
- albasa - 330 g;
- shinkafa - 3 tbsp.
Shiri
Kafin ka dafa pilaf a cikin katako a kan gungumen, ka wanke katako da kanta sai ka toya naman alade a bisan, har sai mai yalwata ya sake gishiri. Ƙara albasa a cikin naman sa zuwa ga naman kuma ya sa su kama tare da dan kadan. Yayyafa nama da albasa tare da cakuda barkono, cardamom, laurel da cumin a cikin turmi. Zuba dukan kofuna 2 na ruwa kuma bar rago a karkashin murfi na rabin sa'a. Bayan dan lokaci, ƙara shinkafa, zuba a cikin kofuna 3 na ruwa kuma ku jira har sai ruwa ya dawo zuwa tafasa. Bayan haka, sanya tafkin da aka yanka a kai tsaye a cikin tsakiyar tasa, kuyi guraben dogon gurasar a duk fadin shinkafa kuma ku bar shi don karin minti 12-15, daidai har sai lokacin da shinkafa ke sha duk danshi.
Ganyayyaki mai cin ganyayyaki a cikin katako a kan gungumen azaba - girke-girke
Sinadaran:
- albasa - 130 g;
- cumin - 1 teaspoon;
- karas - 160 g;
- Boiled Boiled - 320 g;
- shinkafa - abubuwa 2;
- tafarnuwa - 1 kai;
- man shanu - 45 g;
- laurel bar - 2 inji.
Shiri
Bayan warming the cauldron, jefa wani yanki na man shanu a cikinta da kuma amfani da shi don frying rabin zobba da albasa da kuma karas karas. Lokacin da kayan lambu suka daɗaɗa, yayyafa su tare da cumin masara a cikin sutura, ƙara laurel kuma cika da gilashin ruwa. Bayan minti 15 ku ƙara shinkafa tare da lentils, ku zuba a cikin wasu 2 2/2 na ruwa na ruwa kuma sanya a cikin tsakiyar wani tafarnuwa tafarnuwa. Kada ka manta game da gishiri. Ka bar pilaf sama da ciwon wuta har sai ruwan shinkafa ya ci gaba da shayarwa, sannan ka haxa kuma ka yi aiki kawai ko kuma tare da wani yanki na albasa da albasa.