Fat rice with dried fruits

The rice choice – rather responsible business, depends on it the success most part. Unique main necessary components – rice and dried fruits.

To make recommendations about this process it is difficult, it is necessary to operate with a trial and error method. In my opinion, it is better to stop on rice with large round grains. Good fat rice it turns out at use popular long grain grades basmati. The main requirement – rice should not stick together, but to check up it it is possible only during experiment. One more recommendation – do not use parb rice, taste turns out at all that. However, on taste and colour …

All other components can either be excluded, or oiled to replace with something similar, or to add with something that, according to the cook, will improve taste and will make ???? unique. Vegetable oil, carrots, an onions and greens, meat and dried fruits concern such components – raisin, dried apricots, prunes. Dried fruits making fat rice by rather juicy dish of an Asiatic cuisine.

Spices and salt – as will be pleasant. "Pros" consider that at a set of spices necessarily should be present zira and a barberry. The disputable statement, all depends on desire and taste.

For the process description we will stop on the minimum set of products. Rice – about a glass, meat – about semikg, steam of carrots and steam of bulbs of average size, a vegetable oil half-glass, salt and spices. I believe, it will suffice on pair-three portions. Having prepared products, we note time. Until, when fragrant fat rice it will be possible to lay out on the big round dish, there was one hour.

We begin with fig. If necessary it is touched, but it is simply good to wash out usually enough. Then we fill in groats with water, and it is better (if high quality tap water), we put under a stream, let waits for the hour and washes.

Traditionally it is considered that ???? it is better to prepare in thick-walled frying pan with a round bottom. Agree that in city conditions, moreover on an electric stove to work with it not absolutely conveniently, therefore the ware not end in itself, use that that is available.

In a pan we pour oil and it is slightly calcinated, and if is more exact, at all we do not calcinate, and it is warmed simply up. While oil is heated – we cut meat on approximately identical slices, the size of centimetre on 2-4.

We throw meat in oil for friyng. From time to time we mix, that has not burnt slightly. Fire is established not too big, differently it is necessary to stir slowly constantly, and we should distract on a carrot.

While meat is fried, we clean and is cut a carrot. Style of cutting is not basic, it is possible cubes, it is possible mugs. In the east it is considered correct to cut straws. The prepared carrot at once it is thrown to meat and together with it it is fried.

Process should be continuous, differently at one o'clock it is possible and not to keep within. Having thrown in a pan a carrot and having mixed just once, at once we start onions. We clean it and it is cut. Rings or half rings – not essentially.

Having thrown in a pan onions, we mix contents, we add spices and salt. Now the most important thing, we add dried fruits – there comes their time. We cut slices to taste dried apricots and prunes, at desire, it is possible to combine with raisin. When the onions will cease to be firm and will start to change colour fig. turn comes

Water in which rice "had a rest" it is merged, to groats it is once again washed out. Pan contents it is levelled, from above accurately equal layer we spread rice and we fill in with water approximately on a finger – ones and a half (certainly on a thickness, instead of on length) above level of fig. Water we pour cautiously not to mix layers.

Boiling stops to accelerate its renewal it is possible to increase fire slightly. But do not go too far, differently then boiling will be too rough, and our problem to support it during cooking on a minimum level.

When future fat rice will begin to boil, rice will start to inflate, and water to evaporate. After over a soup surface there will be rice islets, reduce fire and we cover a pan. Sometimes we supervise boiling, it should not be rough, but also should not stop completely.

When from the process beginning will pass one hour, we lift a cover and by a plug it is selected from a surface a little fat rice. If they are ready – means all is ready also ????. We remove a pan from fire and it is covered instead of a cover by the big dish. Having turned out brushes of hands «from itself», we take a pan together with a dish in hands and qiuckly it is overturned. Rice appears at the bottom of a dish fat rice, and meat, a carrot and onions from above. Beauty! In such kind (without a pan, it is final) and we submit on a table.

Bon appetit!

The author: Alexey Norkin, Minsk, Belarus (c)