Pilaf is a national dish in Uzbekistan, Tajikistan and Kazakhstan. Also, this dish is loved and respected in Azerbaijan, Armenia and other countries. Some people perceive pilaf as porridge with rice, but this is wrong. The main thing in pilaf is not the ingredients from which it is prepared, but the method of preparation. There are hundreds of pilaf recipes. It can be made with pork, lamb, or you can make sweet pilaf from dried fruits. Even with the same ingredients, pilaf can be cooked in different ways.
It is necessary
-
- 0.5 kg pork
- 1.5 cups rice
- 1-2 pcs of carrots and onions
- salt
- pepper
- spices for pilaf
- vegetable oil for frying.
Instructions
Step 1
To make delicious pork pilaf, the type of rice you use is important. It is best to use a special variety called dev-zira, but long grain or parboiled rice will work as it clumps less. Rinse the selected type of rice several times in cold water. Then fill it with cold or lukewarm water. Its level should exceed the rice by about 1 cm. Leave the rice for 1-2 hours. When all the rice grains are milky white, drain the water. After that, the rice can be rinsed one more time (but not necessary).
Step 2
Rinse the pork, dry and cut into small pieces. Put the pork in a bowl with heated vegetable oil, fry it for 15 minutes. It is best to use a cast-iron cauldron for cooking pork pilaf. You can use any other dish, but it is desirable that it is deep and with thick walls.
Step 3
After the meat is browned, add the onion, cut into rings or small cubes. After 10-15 minutes add the carrots. Carrots can be grated or cut into thin strips. Cook the meat with carrots and onions for another 10 minutes. After this time, salt and pepper the pork with vegetables, add seasoning for pilaf.
Step 4
Spread the rice evenly over the meat and vegetables. Carefully pour water into the dish, it should be 2 centimeters higher than the rice. Pour in the water carefully so that the rice and other ingredients do not mix.
Step 5
Bring the pilaf to a boil; you do not need to cover it with a lid. When the pilaf boils, add the garlic cloves and reduce the heat. Cover the pilaf tightly with a lid and leave it until the rice is fully cooked (for 30-35 minutes). If the water has evaporated and the rice is still damp, you can add some water. Garnish with vegetables and herbs before serving pork pilaf.
