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00:00:00

[music]

00:00:05

hello everyone, this is a different kitchen project and

00:00:07

today you and I will be preparing

00:00:10

real, real, real pilaf, to be

00:00:13

honest, when I start reading

00:00:15

pilaf recipes on other sites or

00:00:18

watching all the other videos, I’m just

00:00:21

overwhelmed by some kind of ecumenical life

00:00:22

Miller herself, as if she were strangled I did it

00:00:25

wrong, maybe it all should be

00:00:26

much more complicated than studying with a horn, pilaf

00:00:29

is prepared easily and just believe me, I’ve been

00:00:33

cooking for more than twenty years, the

00:00:35

Uzbeks tried again how to live, and even

00:00:38

when they find them, they also understand

00:00:40

the field and we all really liked it,

00:00:42

everyone praised it they said that it is very close

00:00:45

to what it should be able to do, let

00:00:50

me tell you how it all says for our

00:00:54

pilaf, which without showing off,

00:00:55

we will need rice, here is the rice, I took the

00:00:59

steamed one, so long-grained, but

00:01:01

believe me, the normal floor is good,

00:01:03

tasty, crumbly, not sticky porridge, but

00:01:06

crumbly pilaf in the drawings of the ladder can be

00:01:09

cooked but from almost

00:01:11

anyone oh well talk to probably you can’t

00:01:13

just cook you know

00:01:15

carvings and everything else will work you

00:01:18

will learn how to do this riff you will understand how

00:01:19

easy it really is

00:01:21

I loved chicken today of course you can cook

00:01:24

any of any meat from venison

00:01:26

the only thing is that it will be so much more

00:01:28

you can prepare lean meat, you can take

00:01:30

any meat, we also need onions,

00:01:32

carrots and garlic,

00:01:35

a few sounds of what and a few

00:01:37

pure rank spicy salt

00:01:41

oils and in theory should be zero here didn’t

00:01:45

become my mixture of seasonings of reality,

00:01:47

our girls don’t like cumin so I

00:01:50

will use a mixture of spices which

00:01:52

most suitable for my family which

00:01:54

my family likes and I highly

00:01:55

recommend you to cook all the same for yourself

00:01:58

what let’s start usually to buy try to

00:02:02

cook rice you need onions I can tell you for sure

00:02:07

that I don’t cook as

00:02:10

authentic ones are prepared I don’t

00:02:12

tell chicken meat tajima oil

00:02:14

so although I live Lyudmila fry the onion until it becomes

00:02:17

charcoal

00:02:18

and I don’t do anything different from this, I

00:02:20

still try to feed my family more or less

00:02:22

healthy food, so I

00:02:24

like carcinogens in oil and I will remind you that everything is done

00:02:28

quickly over high heat, but we quickly

00:02:30

fry it without giving anything a guess

00:02:33

for that to get real pop and

00:02:37

very tasty you need to remember just

00:02:40

these proportions per kilogram of meat

00:02:44

take a kilogram of rice

00:02:47

kilogram of carrots

00:02:50

53 milliliters of you experience this is very

00:02:53

important if you give less oil

00:02:55

to the pot by hand, if you give more oil

00:03:00

it will float in Moscow and will no longer be

00:03:02

it’s delicious, so this is such an important

00:03:05

point, then in order for their fruit not to

00:03:07

turn out, we need to add water to ours

00:03:10

so that it dissolves, well, we also need

00:03:14

to select the addresses, my rice, this is the one I

00:03:20

cook, well, this is usually 2 points, he didn’t even

00:03:23

bother with it, you know, he didn’t leave the transparent T-shirt

00:03:25

ordinary savvy not very

00:03:29

expensive colors about 70 today

00:03:32

votes 68 even nothing here is really

00:03:38

super expensive and in condition I don’t

00:03:40

use it always perfectly com parts

00:03:44

so here we are on a steamed sponge

00:03:46

I later had, well, 20 and therefore for about 20 minutes it’s

00:03:52

like a tire it’s not getting ready anymore,

00:03:55

so our task is to give only

00:03:58

water so that in these twenty minutes the water

00:04:00

evaporates, we don’t have any water, but just already

00:04:05

reached the place with wigs, I already have a place

00:04:23

[music]

00:04:28

if the meat is not yet healthy, cut

00:04:32

the carrots into pieces, we will cut them into

00:04:35

slices large enough,

00:04:37

no need there is no such smartphone and a

00:04:40

Korean grater, no grater at all, in

00:04:43

principle, tails by hand, large enough

00:04:47

so that we can see the beauty right on the blog,

00:04:49

parking, we will have more in the future,

00:04:54

beautiful, now we pour in an Acura carrot,

00:04:57

my own, grown by us personally,

00:05:00

so maybe it’s not very large,

00:05:04

but but I’m definitely wondering where it grew and

00:05:06

what kind of drilling you need to take,

00:05:10

in fact, in Pakistan, they

00:05:12

even sell this, you know,

00:05:14

light-yellow carrot, and there they

00:05:16

prepare pilaf in real life, and they even sell it at a

00:05:19

higher price than regular

00:05:22

carrots, our orange one is the only one to

00:05:26

wave This visitor carrot won’t do,

00:05:28

not a summer one or a spring one, the

00:05:33

carrot will spread out in the field and you

00:05:35

won’t notice it at all, that’s how we cut the large

00:05:39

carrots enough, we won’t

00:05:48

fry until golden,

00:05:52

just lightly fry, because

00:05:55

quite a lot

00:05:56

then it will literally dissolve in the fox

00:05:59

you won’t feel it at all and

00:06:04

fry it, look what kind of

00:06:07

onion we have, it’s slightly realized somehow and

00:06:10

now we can add send

00:06:13

our meat there, I’m sick without bones,

00:06:15

you see it’s just like that and I’m

00:06:18

leaving it with large releases

00:06:21

[music]

00:06:22

this will turn out to be large pieces per

00:06:25

serving,

00:06:26

although if you like to cut smaller pieces,

00:06:28

cook as you think it’s more

00:06:33

convenient for your family, someone likes very

00:06:34

small pieces,

00:06:36

I sometimes do this, what’s the point with Lenina,

00:06:39

I have options for hunger.

00:06:45

[music]

00:06:47

that's all

00:06:48

[music]

00:06:51

our place until it's ready, especially since you do

00:06:55

n't want to see it at all 2 let's

00:06:59

cook until the mark is like this almost

00:07:02

almost almost ready in about 10 minutes for

00:07:04

readiness we'll throw in the manga

00:07:06

[music]

00:07:09

look it means and lightly that's it

00:07:16

such frying of chicken,

00:07:17

pork and lamb, of course, you need to

00:07:19

communicate more, pay attention to

00:07:22

what is happening now in whom he also

00:07:25

fries if you are traveling in the same way

00:07:28

as in August, fry the meat onions more

00:07:30

strongly, he knows, read it, it will start

00:07:33

to burn in you, now we’ll pour in the purchase,

00:07:36

I’m used to doing everything with eye, that’s why I

00:07:39

looked now, it seemed to me that with the

00:07:42

carrots that I had prepared, it wasn’t enough

00:07:44

while the place was being fried, a couple more of

00:07:46

the sea part cut the carrots, the debtor was

00:07:49

enough for a minute and we’re starting to

00:07:54

fry this, look, we’ve already

00:07:59

fed the carrots, they gave

00:08:02

it up so it’s already ready, you can see it on

00:08:05

the walls

00:08:06

the oil is being poured in, we have become very

00:08:10

lively right from our carrots,

00:08:12

now is the time to add salt

00:08:14

and add spices, salt we

00:08:18

will try later,

00:08:20

I have already said that you can add your

00:08:22

favorite spices to the releaser as it should be,

00:08:27

barberry sulfur is added like this, mix it all

00:08:32

and now ours the so-

00:08:37

called zirvak is ready, everything is ready here, we

00:08:39

can already post the address

00:08:42

by the way, if you don’t eat meat, you can

00:08:45

absolutely easily prepare lean

00:08:47

pilaf, it’s made from meat, but with the addition of

00:08:51

kapur and raisins, I’ve never added

00:08:55

prunes, in theory, you can probably fill it all up

00:08:56

now for your wedding

00:08:59

of course, the rice is not bad, the rice I

00:09:02

washed it very well, washed it well,

00:09:08

well, this steamed rice does

00:09:10

n’t seem to be released anyway, just as much starch as

00:09:12

other types of rice,

00:09:16

by the way, I cooked it with Krasnodar Krauts, a

00:09:20

wonderful pilaf turned out to be so

00:09:22

round, very tasty, I like it,

00:09:25

although everything is mine I would still prefer my mother,

00:09:28

my family, to my husband, my children

00:09:29

prefer just like this,

00:09:32

take a chance, what a beautiful clinic like this,

00:09:37

I don’t have this right now, I’ll mix the Milakov

00:09:43

in general, of course, rice doesn’t like to be

00:09:45

stirred, as he doesn’t like, let’s say, if you’re

00:09:47

preparing risotto or porridge, mix for your

00:09:50

health, this is this it will turn out like this,

00:09:55

starch will be released and you will get just the same porridge, it

00:09:58

would be strange if someone was

00:09:59

crumbly or porridge and that’s it, we pour

00:10:05

boiling water over the whole thing, how much water to pour is a very

00:10:08

important point, as I was taught to pour, you need to

00:10:13

mix it in Iraq I’ll pour the water

00:10:15

carefully evenly, stir it like I was

00:10:19

taught how I’ve been doing for a year, I’ll pour water like this

00:10:23

on two fingers from the surface of the photos

00:10:25

on the product of a finger from the surface of the rice,

00:10:29

at the moment if you have thin

00:10:33

girlish fingers, add a little

00:10:36

more water but not much

00:10:38

if for men, it’s a little smaller, but it’s

00:10:42

roughly clear, and somewhere around two

00:10:45

and a half centimeters up to both of you, it’s

00:10:48

better not to press if you then try

00:10:51

the weight, you won’t lose it yet, it’s not ready, and the water will

00:10:54

already be absorbed into the rice,

00:10:56

just calmly add a little

00:10:58

water like this all Uzbek housewives do,

00:11:01

believe me, it’s not like that, we all do it now, I

00:11:04

cover it with a lid and leave it until

00:11:07

it boils completely, all the oil has risen,

00:11:09

then it will slowly go down,

00:11:12

not as soon as she did all this, it will boil

00:11:14

with us, we’ll try it like that because

00:11:16

I salted it with

00:11:17

sea salt and she but the birds

00:11:20

dissolve, it takes time to take out

00:11:22

salt with regular salt, try it

00:11:24

when it boils, try it if it’s under-salted

00:11:28

a little bit, add a field there it

00:11:30

must have been, you know, slightly, slightly over-salted,

00:11:33

more salt because the rice will

00:11:35

absorb it, we’ll

00:11:36

find out everything, you’ll hand it over, the tourist

00:11:38

absorbs salt water very well and that's it and let it

00:11:41

remain then when it boils, cover with a

00:11:43

lid, reduce the heat to low and

00:11:46

leave to simmer, I set it for 20 minutes

00:11:49

without touching it at all, our club

00:11:52

is boiling now is the time to lower

00:11:55

our garlic, as you can see, take the heads

00:11:59

whole, I peeled it only for the

00:12:01

surface leaves but also cut the

00:12:03

sun does not cut the clove itself

00:12:07

just tuna

00:12:08

so that everything is clean I add a couple of

00:12:10

purchase whole ones we do not cut them and in

00:12:13

no case because when lovers of non-

00:12:18

spicy dishes try this pilaf us but

00:12:20

you all see me now it’s boiling

00:12:22

cover with a lid

00:12:26

and reduce to a minimum, leave at

00:12:31

least a hint for 15 minutes in fifteen minutes

00:12:33

you can check

00:12:35

while our pilaf which after me will prepare a

00:12:38

salad, the well-known Uzbek salad, and

00:12:41

I just want to tell you what else I just

00:12:44

said that literally the night from 12 you can

00:12:46

check for in fact, don’t be afraid to

00:12:48

open it, nothing catastrophic will

00:12:51

happen, if you open it and see

00:12:52

how much water has evaporated, how much is

00:12:55

left there, nothing will happen to me,

00:12:58

they will fall and your pilaf will not be lost,

00:13:01

check it completely calmly, but I could

00:13:04

make it from such wonderful tomatoes

00:13:07

that we have still everything gives tomatoes from

00:13:09

our own garden, you can safely

00:13:12

order

00:13:14

today, we are already accepting the tomatoes shown

00:13:17

for tomatoes, wonderful tomatoes, not only are

00:13:20

they very tasty, sweet, and

00:13:22

mind you, it’s almost the middle of October, they

00:13:24

lie perfectly, remaining just as

00:13:29

juicy and tasty as Yvette, what are we

00:13:33

going to do now? in general, a little window

00:13:35

is being made, but literally on our hands we cut

00:13:39

arbitrary slices of tomatoes,

00:13:45

look how juicy the

00:13:49

month of October is still, it’s amazing, so we

00:13:52

cut this, of course,

00:13:53

and continue to continue cutting now

00:13:57

we’ll also add salt here, I’ll add a

00:14:00

little bell pepper, that’s of

00:14:02

course my variation of this salad

00:14:06

because only tomatoes are

00:14:08

added and onions are added onions we will have blue

00:14:11

just you purple or rather

00:14:14

so the oil in this salad is not

00:14:16

added enough oil in the pilaf

00:14:18

just the same this salad is designed or

00:14:21

rather needed so that your

00:14:24

digestion your the digestive system

00:14:27

coped perfectly with this complex

00:14:29

enough task to digest a nourishing

00:14:32

very satisfying pilaf fragility to look &

00:14:39

spellcheck

00:14:40

[music]

00:14:42

apply also found our homemade pepper

00:14:45

eight more wonderful time to eat the names of

00:14:48

your vegetables, but if not your own, then fresh

00:14:51

vegetables, but if you no longer have your own vegetables or

00:14:55

let's say you see this video in the middle of

00:14:58

winter, but when some kind of salad would be perfect

00:15:00

lettuce salad or

00:15:04

what kind of salad is not heavy the

00:15:06

natural color of my vega

00:15:08

because the catfish is very fatty

00:15:13

we cut it with. I’ll write

00:15:16

[music]

00:15:20

if our peppers don’t do this very often more than

00:15:30

once a week

00:15:32

right 10 months.

00:15:34

[music]

00:15:37

what I think

00:15:40

[music] is

00:15:45

actually so scary it’s difficult

00:15:48

to occupy me, remembering how I really wanted to

00:15:52

drive and learn how to park the car

00:15:54

and was afraid all the time

00:15:56

you can wave me a man for years and a

00:15:58

woman hurt herself mistake pranks

00:16:01

women driving is a monkey with a grenade

00:16:03

I all thought peace, I never feel

00:16:06

guilty,

00:16:07

and then I sat down and drove off. the same words to

00:16:10

you, everything around says it’s very

00:16:12

difficult and

00:16:13

how you need to regulate the temperature and

00:16:15

so it should be certain for 2

00:16:17

certain fruits nothing like that for the

00:16:21

Uzbeks as for us dried potatoes everything is

00:16:25

easy with a game let’s see our salad

00:16:28

like any dish cube you need to try

00:16:31

the process of preparing

00:16:33

[music]

00:16:36

they are so unprepared, like in porridge,

00:16:39

slightly, slightly at the sting, like al dente

00:16:43

pasta, everything we wanted to do from

00:16:46

the cold, we did now, let’s mix it, it

00:16:51

really turns out so summery and

00:16:53

very wedges, the salad is dietary,

00:17:00

everything turned out so yellow outfits,

00:17:03

orange, even

00:17:04

lettuce and tomatoes very tasty

00:17:09

[music]

00:17:12

we furnish the second number,

00:17:15

it smells like summer and we are waiting for our cube, we will remind you again,

00:17:20

show the floor after 15 minutes, we checked,

00:17:22

we looked

00:17:23

if the water had all boiled away, and envy and

00:17:26

generous, let’s get a little

00:17:28

hot water in this, we added a cyst normally,

00:17:32

nothing by anyone but not pour in

00:17:34

a lot at once not literally gangu grams 30 40

00:17:38

50 in everything just

00:17:42

[music]

00:17:44

look the rice has already swollen wonderful these are

00:17:49

some excellent rice our garlic still but there is

00:17:54

still water left and with power there is time to

00:17:58

try again

00:18:00

[music]

00:18:04

another five minutes minutes five more for him

00:18:08

I won’t add any water to cook, you don’t have to

00:18:14

be afraid that the rice is all if you can’t

00:18:16

stir it, it gives off how little of his friend is

00:18:18

not for I almost won’t be yours,

00:18:20

you’ll do it like this or some other show, otherwise

00:18:23

he won’t immediately turn into don’t be

00:18:25

afraid of the porridge cutout and everything with it is much simpler

00:18:31

I cover it with a lid and after about five minutes

00:18:35

turn off the gas and leave it for another 15 minutes

00:18:38

let it cook but the water should completely

00:18:40

boil away the water should not remain in the Kazan

00:18:42

at all because this water will then

00:18:45

continue to be absorbed into the rice and he

00:18:47

’ll turn out just like this, he’ll be

00:18:49

woken up and now he’s looking at us, he’s

00:18:51

pouring out of us, but we’ve got rubber like rubber bands, this is how

00:18:54

we’ll get it and we need to save the garlic

00:18:59

too, cook it,

00:19:00

our wonderful pilaf has already stood for

00:19:02

15 after I turned it off, he’s

00:19:05

ready, look at how the rubber is the rubber bands

00:19:07

didn’t stick together,

00:19:09

nothing anywhere, it’s perfect, it’s just

00:19:13

super tasty pilaf and our wonderful

00:19:17

salad, it’s like the pieces don’t know and they didn’t

00:19:20

turn out very beautiful Kapur,

00:19:24

handsome, help yourself

00:19:29

to everyone, I’m treating everyone to our

00:19:31

wonderful,

00:19:32

you see how the couple is having a beautiful year and very

00:19:35

tasty and very very aromatic about the whole

00:19:40

now don’t be afraid to cook

00:19:43

this is actually not such a

00:19:45

dish with such fontane it’s difficult to prepare it make your

00:19:48

life easier and prepare simple

00:19:50

delicious recipes with us

00:19:52

add us friends on youtube

00:19:55

add our football classmates

00:19:58

or VKontakte from the ears with us and we will

00:20:00

show you other simple delicious

00:20:02

recipes,

00:20:03

if you liked it, put likes, if you didn’t

00:20:06

like it, put dislikes, what can you do

00:20:09

now,

00:20:10

I’m saying goodbye to him, I’ll fall to him, I

00:20:13

was with you, Valeria, this is a project of another

00:20:15

doll, all the best for now,

00:20:17

and by the way, I’ll post it for you say or said

00:20:21

wet anything

Description:

Вкуснейший ПЛОВ. ПЛОВ без ПОНТОВ. Delicious Plov ✔️Новый курс ХУДЕЕМ ВМЕСТЕ с ДРУГОЙ КУХНЕЙ, в котором первая неделя будет БECПЛAТНОЙ! ➡️Если вы устали от постоянного вздутия, проблем с пищеварением, кожных высыпаний аллергической природы и ЛИШНЕГО ВЕСА, то вам к нам надо! ✔️Мы точно знаем, чем помочь вам и с точки зрения психологии, и с точки зрения физиологии. ➡️Вы можете попробовать БEСПЛATНУЮ НЕДЕЛЮ в нашем телеграм канале Другая Кухня о ПП и здоровье🍅 https://t.me/drugaya_kuhnya ➤ Другая Кухня группа ВКонтакте https://vk.com/other_kitchen ➤Телеграм канал Другой Кухни 👉 https://t.me/drugaya_kuhnya ➤Рецепты от Другой Кухни в Одноклассниках https://ok.ru/drugaya.kuhnya ➤Другая Кухня в Дзене https://dzen.ru/drugaya_kuhnya ➤ Другая Кухня на Rutube https://rutube.ru/channel/1872367/ **************************************** Очень Рады Новым Зрителям! Подписывайтесь!!! https://www.youtube.com/channel/UC_lFSf37jhFtGYAeoE0vczw ************************************************* Рецепт: рис 1 кг мясо 1 кг морковь 1 кг лук 4 шт масло растительное 250-300 мл соль и специи по вкусу чеснок 2 головки острый перец 2 стручка ************************************ Recipe: Rice 1 kg Meat 1 kg 1 kg carrot Onions 4 pieces Vegetable oil 250-300 ml Salt and spices to taste Garlic 2 heads Hot pepper 2 pods ON OUR CHANNEL, THERE ARE STILL MUCH TASTY RECIPES. SUBSCRIBE TO OUR CHANNEL! https://www.youtube.com/channel/UC_lFSf37jhFtGYAeoE0vczw Very Happy New Spectators! Subscribe !!! https://www.youtube.com/channel/UC_lFSf37jhFtGYAeoE0vczw ******************************************* ********************** НАШИ ПЛЕЙЛИСТЫ: 1) Готовим в первый раз! Готовим вместе! https://www.youtube.com/playlist?list=PL75EMnrcHAI5qKgIwKNuXXgWFJQTAaVi4 2) Готовим Тыкву! https://www.youtube.com/playlist?list=PL75EMnrcHAI41AOp-udVcs_Yz9PCgQxT8 3) Постные и Вегетарианские блюда! https://www.youtube.com/playlist?list=PL75EMnrcHAI5tZz0b_nJ6q2dGW7OLtkZr 4) Быстро, Просто и очень Вкусно! https://www.youtube.com/playlist?list=PL75EMnrcHAI5mbsqwZQld8kjxONiScvey 5) Очень сладко! Наши десерты и выпечка! https://www.youtube.com/playlist?list=PL75EMnrcHAI5ZFtbFeFGV5xNqjC2MPYNg 6) Хлеб всему голова! Пробуем новые рецепты! https://www.youtube.com/playlist?list=PL75EMnrcHAI5jO3ni1HTSXadp_Ik0v030 7) Вкусные обзоры. Распаковка посылок! https://www.youtube.com/playlist?list=PL75EMnrcHAI6ij9lQxtzXHcMOqlXvD4RO 8) Коллекция праздничных салатов! https://www.youtube.com/playlist?list=PL75EMnrcHAI4ox9u3r3vBTv0ezpcg8CFK 9) Салаты без майонеза! https://www.youtube.com/playlist?list=PL75EMnrcHAI5okR4Iw8lb0JaEy8R_UW8_ 10) Масленичная неделя! Лучшее! https://www.youtube.com/playlist?list=PL75EMnrcHAI4pQMJ7RMTYZtbrYX5qxawV 11) Бабушкины рецепты. Старорусские блюда на нашем столе! https://www.youtube.com/playlist?list=PL75EMnrcHAI4kqdA1hfBWBoIFiZJTGVMY 12) Консервация. Заготовки на зиму! https://www.youtube.com/playlist?list=PL75EMnrcHAI7C2dnTxPDH0__Vo7KwaYj6 13) Картофельная неделя! https://www.youtube.com/playlist?list=PL75EMnrcHAI7rQZrVIbMmo75qKWVssL7l 14) Очень вкусное мясо! https://www.youtube.com/playlist?list=PL75EMnrcHAI4dzYYHdRzooCn2nswMPWzH 15) Наше любимое! Разное. https://www.youtube.com/playlist?list=PL75EMnrcHAI7648AM1pJn6ZSZd0bhLg6x 16) Все Плейлисты: https://www.youtube.com/channel/UC_lFSf37jhFtGYAeoE0vczw/playlists *************************************** ************** ПРИСОЕДИНЯЙТЕСЬ В СОЦ СЕТЯХ Наша группа ВКонтакте: https://vk.com/other_kitchen Наша страница в Facebook: https://www.facebook.com/unsupportedbrowser Страничка в LiveInternet http://www.liveinternet.ru/users/another_kitchen_life/profile Наша группа в Одноклассниках : https://ok.ru/drugaya.kuhnya Twitter: https://twitter.com/Y_H_Life Instagram: https://www.facebook.com/unsupportedbrowser ********************************************** По поводу Рекламы и Сотрудничества пишите на почту: [email protected] Спасибо всем большое! Приятного аппетита! Следите за каналом! Thank you all very much! Bon Appetit! Watch the channel!

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