We sort and wash the rice to clean water.
Leave in the last water.
We put a frying pan to heat, pour a little more oil than necessary for the usual passer, but only a bit.
Shred the onion. Passivate until light caramel.
We put a kettle. Finely chop the garlic.
From this moment of cooking for 5-10 minutes you can’t go away even for a minute.
We set fire to the maximum.
Throw the garlic in a pan with onions and continuously mix for 30-40 seconds.
After the garlic, add the tomato paste.
After 1-2 minutes, drain the water from the rice and add to the pan with fragrant onions in tomato.
Frying rice is probably the most important thing in preparing a Turkish recipe.
Continuously intervene until the rice stops sticking together.
The time for roasting the rice depends on the variety of rice, the amount of tomato paste with onion, the size of the pan and the amount of oil.
Add salt, stir once more and smooth the surface of the rice with an even layer.
We lay out the bay leaf.
Pour boiling water, pouring it onto a spoon (so as not to rinse the aromatic oil from one place) 1 cm above the level of rice.
Close the lid and set the fire to a minimum.
You need to check every 2-3 minutes.
As soon as the water has completely boiled, we apply margarine or butter evenly over the entire surface of the rice.
Do not mix after oil.
So the time has come for supporting materials.
We are building the following structure, a pillow-newspaper, then frying pans, and then again newspapers and a pillow.
We are waiting from 40 minutes to two hours.
After this time, when you lift the lid of the pan - the aroma is simply magical.
And most importantly, rice grains are easily separated from each other.
Rice in Turkish is ready and can be served as a side dish for chicken.