- 2 cups of rice;
- 5-6 pcs of carrots;
- 3-4 bulbs;
- 2 tomatoes;
- 2 pcs Bulgarian pepper;
- 2 garlic slices;
- 1 tsp zira;
- ½ tsp ground turmeric;
- 1 tsp coriander (ground or in seeds);
- ground black pepper;
- vegetable oil.
First prepare the pic: take it over to clear possible debris. Then rinse in seven waters as follows: pour the grits into a wide bowl, pour cold water, stir with your hands, cast on a colander or sieve, drain the water and repeat this procedure in general difficulty 7 times. Once washed, pour the rice with hot water and leave to soak briefly.
Vegetables wash and clean. Cut the onion into half rings, pepper – cubes, and carrots – straws or mugs or rub on a large grater. Lower the tomatoes for a few seconds into boiling water, then cold, remove the skin from them, cut in half, remove the seeds, and cut the flesh finely.
Heat vegetable oil in a kazan or saucepan with thick walls, pasture in it the crushed garlic slice until golden color, then take it out and throw it away. Pour in the oil seasoning: zira, turmeric, coriander and fry a little.
Next add the onion and passerate it until it is transparent. Then fill up the chopped carrots, peppers and tomatoes, stir and let a little. Salt and pepper vegetables to your liking. If you like spicy dishes besides black pepper, you can season the pilaf with red.
Turn the rice on a colander and drain the water. Put it in a pan on top of vegetables, level and pour hot water so that it covers the grits on 2 fingers. Bring to the boil, then lull the heat to a minimum, cover the pan with a lid and simmer for 20-25 minutes.
After that time, add the garlic to the pilaf: remove the top husks from the sludge without finishing, cut in 2-3 places and stick in the rice in the center of the pan, to enrich the pilaf with fragrance. Then cover the dishes with a lid again and bring the dish to ready for 10-15 minutes.
Remove the pilaf from the heat, stir, taste, salt and pepper if necessary. Add the finely chopped greens (dill, parsley, basil), leave for 10 minutes to stand, and then serve to the table.