Euro-Asian pilaf (grandmother's original todebo recipe, I'm just passing it on in its entirety)
the preparation is a little different, maybe a little faster and less washing pots than classic pilaf prehistoric Chinese came up with the ingenious idea to simmer young coconuts with onions, rice and spices, although some claim that pilaf is not a Chinese dish but originated when Europeans discovered the Silk Road, then they brought their chicken, and they took rice and silk and that's how the Euro-Asian pilaf was created Author: todebo Zagreb, Croatia
Preparation steps
- Preparation 1. medium, wider bowl (pot) for about 2-2.5 liters 2. clean the onion and chop finely without mercy 3. repeat the same with the garlic 4. heat the oil and sauté the onion on it until it turns brown (stir over high heat) 5. immediately put the chopped chicken pieces on it (cover) 6. stir for 3 minutes, cover with a little lukewarm water 7. stir again in three minutes, add that garlic, cover (the fire is still strong) 8. add in three minutes , oregano, paprika, pepper, if desired hot pepper 9. stir add about 1/2 liter of lukewarm water cover and leave for 5 min 10. now put the rice in it, cover, cook a little different preparation, maybe a little faster and less pots for washing from classic pilaf 11. after 5 min reduce the heat and check to the end if you need more water while stirring the rice so that it does not burn at the bottom, make sure the rice is drunk and there must always be some water on top of the dish 12. try the rice at the end (spoon and mouth, not that it is boiled completely) 13. if it is near the end, then cover and leave with st wounds (remove from the heat) to cook on its own under the lid 14. make a side dish, ie lettuce (crystal, ayndivia, radicchio, if desired) 15. serve with or without bread (as who likes) Combine serving spices as desired, because it all depends on your palate or stomach or health, just pay attention to nothing too much, why Medimurje chickens, says the legend that in northern Croatia stopped the longest, then feathery chickens, so people have a taste for them, but can any dinosaur ancestor. Rice? Anyway, for me personally, Makedonska is good, but kosooka is not bad either, people live off it without a fork, and the Italians brought it here from there anyway, but every one is good, the only cooking time is not the same. What is important in all this ? You only need one dish to prepare it. Yours, if anyone is already doing that, I'm sorry, I didn't find it, nor did I want to steal anything from anyone.
- You can read more about grandma HERE !!!!!
Serving
######################################### Amore, more, ore, re.Love, conduct, word and deed. ♥
