Wednesday, June 22, 2011
Macaron palov (Noodle pilaf)
As I mentioned before, "palov" is cooked not only with rice, but also with other substitutes like buckwheat, wheat, mungbeans and pearl barley. There are many types of pilafs that are cooked with noodles and home made macaronis. Today I am posting recipe of "Macaron palov" which is cooked with noodles. You can use any type of noodles, but I think small noodles like elbow or shell types look more beautiful on the plate. Noodles can be grind in food processor, to resemble the rice (which is done often), but I prefer to cook with elbow macaronis as they are small enough and look good.
120 ml of any vegetable oil (I used corn oil)
400 grams of meat or poultry, cut in medium sized pieces
2 medium sized onions, peeled and sliced
300 grams of peeled and cut in thin strips carrot (yellow one is preferable, but it's not available where I live)
350 grams of elbow macaronis
1 tbsp of coriander powder
1 tsp of cumin seeds
Half a tsp of ground pepper
Salt to taste
Finely heat up oil and brown the meat over high heat (if it is poultry as in my case, fry until nice golden color) and put in onions and carrots, immediately lower the heat and cook under covered lid until carrots are soft for about 40 min. Stir every 6-7 min (no water is required). When carrot is soft and well cooked, add in all the spices and the salt. Layer the macaronis over vegetable and meat evenly. Pour in enough water to completely cover the macaronis.
Set the heat on high and let almost all water to evaporate. Check for saltiness. Lower the heat on very low and cover the lid. Cook for about 10 min and then open up the lid and mix only the macaronis (just the top of pilaf), again cover the lid and cook until macaronis are well cooked, for about 10-15 min more.
When macaronis are soft and cooked, mix finely all of the pilaf and serve on a big plate with fresh vegetable salad. Enjoy!