Fisincan pilavı (azerbaijan)

Fisincan pilavı (azerbaijan)

300 gr beef meat
3 water glass basmati rice
2 water glass walnuts
2 tablespoons plum marmelade
2 tablespoons plum pestle
1 teaspoon cinnamon
1 pinch of saffron
1 pinch turmeric
1 tea spoon black pepper
1 tablespoons flour
1 tablespoon yogurt
1 onion
8 tablespoons butter
Tail oil

Fabrication:
Minced meat 1 grated onion, 1 pinch tail oil and salt is kneaded and plum size is made of plums. The coffees are allowed to cool in the fridge. Cooling mats are cooked in small water for 10 minutes by taking the kefi in between. 3 water-base pressure brass (thin long) is washed and filtered. Rice is boiled in plenty of salt added. For the dough; 2 tablespoons butter, 1 pinch of salt, 1 tablespoon yogurt and 1 tablespoon of flour are kneaded with little water. The scallops are drained and fried in 3 tablespoons butter. The rice is boiled up to soften. The kneaded dough is opened and the platter of the rice is fried. Only the bottom face is fried in 1 tablespoon butter. The rice is added on the flour dough and holes are opened with the stalk of the spoon. A clean cloth is laid, the lid of the cook is covered and the rice is cooked in high heat.

The fried köfteler is taken in a separate pot. On top of the 3 cups are taken very finely battered walnuts, 2 tablespoons butter, 2 tablespoons liquid jam plum. The ingredients are mixed and half a glass of water is poured and the bottom of the oven is opened. According to the desire salt, 1 teaspoon black pepper and cinnamon and half a teaspoon turmeric is thrown. An oversized nail is washed and held on fire and thrown into a meatball. The plum is crushed with hot water and brought to a paste consistency. Add 2 tablespoons plum poodle meatball and 1-2 boil. It is taken from the furnace when it comes out on the oil.

Heavy fire piled 3 tablespoons hot butter and half tea cup saffron water poured (prepared by holding at least 3 hours in 1 pinch of saffron) The poured rice is taken to the presentation plate and fried dough is placed on it. The nail is removed from the meatball and a separate tray is removed. (Rice and meatballs are served separately)

Fisincan Pilav is ready for service.