Seasoning "For pilaf"

It is a spicy-aromatiс mixture. It gives pilaf the eastern taste and exotic aroma. How to use: pour 50 g of vegetable oil in a cast-iron pan and warm up on a fire. Firstly fry small pieces of meat (0.5 kg of mutton or pork), then add onion rings (300 g), in the end – julienne carrot (0.5 kg). Pour water in pan and stew it for 30-40 minutes. Add 2 teaspoons of seasoning for pilaf in this prearranged mixture, salt and mix up and pour 250 g of water (from a calculation: 125 g of water on 500 g of rice). Strew 1 kg of rice, add water about 1.5-2 sm. Pilaf must be boiled evenly. When rice become crumbly turn off a fire and close it with lid on 15-20 minutes. Recommended dosage of seasoning: 1,5 - 2 teaspoons on 500 grammes of rice. Use it according to the culinary recipes. Seasoning contains salt.

Ingredients: salt, sugar, paprika, coriander, turmeric, onion, garlic, barberry, cumin, caraway-seeds, black pepper, chili, bay leaf.

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