If you want to cook delicious pilaf, but you do not have a cauldron, do not be upset. The fact is that pilaf cooked in a simple saucepan is no worse. It is recommended to use lamb for cooking, but it is also delicious with pork, beef or chicken.
Ingredients:
- 1 kg of meat (boneless);
- 1 large carrot;
- 6 garlic cloves;
- barberry - on the tip of a knife;
- 400 g of rice groats;
- 1 onion;
- 40-50 g of sunflower oil (odorless is better);
- seasonings and salt.
Preparation:
- The first step is to thoroughly rinse the meat in running water. Then cut off all the excess (films, small bones, and so on). Then, using a sharp knife, cut the meat into medium-sized pieces.
- Place a frying pan on a hot stove, into which you should first pour oil. When it gets hot, add the meat. Fry it over medium heat, remembering to stir regularly.
- Peel the onion and wash it well. Then cut it into half rings or medium-sized cubes.
- After the meat pieces begin to secrete juice and fry, add chopped onion to them. Also add salt and pepper to taste. You can also add garlic chopped with garlic press, but this is optional.
- Next, peel and wash the carrots. It should be crushed with a coarse grater. However, if you feel like it, you can cut it into strips of medium thickness. Then send the carrots to the meat pan. After the vegetables and meat are thoroughly fried, they must be poured into a saucepan (it is best to take with a thick bottom).
- Then you need to prepare the rice grits. To do this, it is thoroughly washed, changing the water several times. Then carefully cover the fried meat with rice. After that, pour water into a saucepan (you can use broth) so that it covers the cereal by 3-4 centimeters.
- After the liquid begins to disappear, put a whole well-washed garlic, as well as barberry, into the pilaf. You can use your favorite pilaf seasoning. If the water disappears completely, but the dish is not yet ready, you can bring it to readiness in a water bath. This is how simple and easy you can cook fragrant pilaf in a regular saucepan.
