Sausage pilaf is a simple recipe according to which you will in the short term prepare an appetizing and tasty rice dish with vegetables. Instead of meat - octopus of sausages, which will delight the younger members of the family, and by the way, adults sometimes also want to return to childhood. Therefore, I think, the original serve and delicious oriental seasonings in the pilaf with nipples will please everyone.
Be sure to choose natural meat products for pilaf, so that the legs “curl” beautifully and do not fall off during the cooking process. You will also need a sharply honed knife, pepper seeds, thick mayonnaise or sour cream (for octopus eyes).
- Cooking time: 35 minutes
- Servings: 3
Ingredients for cooking pilaf with sausages:
- 200 g of long white rice;
- 150 g onions;
- 220 g carrots;
- 5 g ground turmeric;
- 5 g mustard and coriander seeds;
- 3 g ground cinnamon;
- chili peppers;
- 3 cloves of garlic;
- 20 ml of olive oil;
- bunch of cilantro;
- 6 sausages in a natural casing;
- 5 g of salt.
Method of cooking pilaf with sausages
For cooking pilaf with sausages, we take a deep roaster or thick-walled pan. We put on the stove, pour the olive oil, when it warms up, throw the finely chopped onions.
To the onions add half a teaspoon of coriander seeds and mustard.
Chili peppers are cleaned from partitions and seeds, cut into thin strips. Chop garlic cloves finely or pass through the press. Add garlic and chili to the roaster, fry it all together for a few seconds. It is impossible to fry garlic for a long time, it burns very quickly.
Scob the carrot, cut into 1 centimeter cubes with an edge. Throw in the brazier, cook for 4-5 minutes, it is necessary that the carrots are covered with oil and slightly browned.
Wash long white rice with cold water until it is clear. Then we lean back on the sieve. Always wash rice, it not only eliminates excess starch, there is also enough dust there.
We add washed rice to vegetables, fry them so that the grains absorb oil.
Add ground cinnamon and ground turmeric, pour 200 ml of cold water, pour a teaspoon of salt without a slide. When the water boils, we make a quiet fire and close the lid with a roasting pan.
Cook 15 minutes. Then remove the cover, pour finely chopped cilantro.
We cut sausages in a natural casing in half. Use a sharp knife to make deep incisions of a length of 3–3 centimeters, without cutting the halves to the end (leave a piece of 2–3 centimeters uncut). The number of legs of our octopus depends on the thickness of the sausage, the sharpness of the knife and the skill of the cook. The first time I got four-legged, but then came the experience.
Put the future octopus on rice, if all the water has boiled away, add 30 ml of boiling water, again close the lid of the broiler.
Cooking for 5 minutes, under the influence of steam, sausages really become like octopuses.
We put several Chinese cabbage leaves on a plate, a portion of pilaf and octopus on top. We make eyes from chili seeds - if they are moistened with water, they stick well. Instead of pepper seeds, you can use thick mayonnaise. Pilaf with sausages ready. Enjoy your meal!
