How to make pheasant pilaf with plums
Published: 19-Dec-2012 (04:12); Viewed: 3745; Difficulty: 4 out of 10
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Wild, game birds are often used for making pilaf as a meat compound. Such pilafs are very diet, especially, if they are prepared without lamb fat. In this recipe we will make pheasant pilaf with dried plums. In this recipe, we will fry pheasant bits well, but it is possible to omit this step, to make pilaf even more diet. In total with these ingredients you will have about 6 large portions of pilaf.
step-by-step instructions
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 Ingredients for 5-6 portions of pheasant pilaf:
- Pheasant, one average bird. About a kilo weight.
- Rice, 0.5 kg. This should be along cooking rice. Personally, I do prefer to use Basmati & Wild Rice mixture, because it is a very high quality rice and the mixture will make the final dish a bit more nice looking.
- Onion, 2 large onions, about 0.5 kg.
- Carrot, 0.5-0.7 kg
- Vegetable oil, 150 ml.
- Dried plums, dozen.
- Garlic, to your taste, but at least one large garlic bulb should be present.
- Spices:
- Cumin, 2 tsp
- Coriander seeds, 1 tsp
- Safron, ½ tsp
- Hot chilli, 1-2 fruits.
- Salt to taste, it should be used about 1-2 tbsp.
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 Wash rice in a cold running water and keep in a water before cooking. Usually, it is enough to keep rice in the water during the pilaf preparation.
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 Clean, slice and chop all ingredients. Carrot should be sliced into long stripes, 4-5 mm in thick; Onion should be slices about 5 mm thick. Garlic – just remove overall bulb covers, but leave individual clove cover untouched. Clean pheasant skin from feathers, and chop it into a small pieces. It is very important to make all cuts through joint, and do not break any bones.
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 Before cooking, prepare kettle with boiling hot water, which will be used few times during cooking. Preheat oil in the Dutch oven, or in kazan, and fry all pheasant pieces until they will have lovely golden crust. Do not cook them all at once, but do it individually. Store fried meat somewhere else. You can omit this step to make this dish more diet, but we will describe it in details in other recipe.
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 Add onion to the oil and cook it, until golden-brown.
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 Add carrot and fry, occasionally stirring, about 10 minutes, or until carrot turns soft.
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 Add fried pheasant bits and mix everything well.
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 Add all spices and salt.
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 Cover everything with boiling hot water. In total it will be 1-1.5 litres of water and keep it simmering for about 40 minutes. The simmering time depends on the bird hardness. Make sure, that all liquid not evaporated during cooking.
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 Add garlic and dried plums and remove chilli.
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 Add rice and cover everything with boiling water. Water should make a 1 cm layer on top of rice. Leave it simmering. It will take about 20-30 minutes for water so soak in into the rice grains or evaporate.
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 When the water evaporated, reduce heat to lowest possible value. Gather all rice into a pile in the centre of the cooking pot, tightly close with lid and keep for about 20 minutes.
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 Because in this recipe we've got fragile ingredients, like pheasant, plums, garlic, this step should be performed very carefully. Remove meat, garlic, and plums from the cooking pot. Gently mix rice with carrot and onion in the cooking pot. Serve everything on the large plate.
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tips and tricks
- This recipe will works perfectly with any game birds, or even with hard boiling chicken.
- It is possible to change spices, used in this recipe, to adjust your taste. For example, tea spoon of curry powder, or table spoon of barberries will make the taste even better.
- Do not add all spices at the step 8, add about ¼ of them just before adding rice – this will make dish more flavour.
- Serve pheasant pilaf with with fresh herbs.
- It is possible to use lamb fat instead of vegetable oil.
by: Librarian
tags:
kazan;
pheasant;
pilaf;
poultry;
rice;
uzbekistan cousine
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