There are many recipes for making pilaf. It can be with lamb, chicken, beef, or it can be sweet, fruity. Ingredients and seasonings can vary depending on national traditions and the chef's taste preferences, but rice is always present in any pilaf.
It is necessary
-
- cauldron;
- 2 cups parboiled rice
- 2 carrots;
- 2-3 heads of onions;
- 500-600 g of meat (preferably lamb on the ribs);
- spices: barberry
- turmeric
- black and red ground pepper
- zira
- saffron;
- salt to taste;
- 5-6 cloves of garlic;
- 1 glass of vegetable oil;
- greens (dill
- parsley).
Instructions
Step 1
Heat the cauldron. Pour in vegetable oil and bring to a boil.
Step 2
Chop the onion into strips or cubes and dip in boiling oil. The onions are fried until golden brown. It is important not to overcook it.
Step 3
Cut the carrots into strips or you can grate them on a coarse grater. Add to the cauldron and continue to fry with the onions for another 5-7 minutes.
Step 4
Rinse the lamb. Cut it into small pieces and lower it into a cauldron, mix with carrots and onions.
Fry the meat for 15-20 minutes, stirring occasionally.
Add spices.
Step 5
It is better to use long-grain and steamed rice for pilaf, it does not need preliminary soaking. Put the washed rice in a cauldron, without mixing with the rest of the ingredients. Fill with hot water so that it covers the top layer by 2 cm. Leave the pilaf for a few minutes to cook over high heat so that the water boils away.
Step 6
Place the garlic by gently pressing it in. It can be a whole head or divided into teeth. Garlic is removed from the finished pilaf and laid out on a plate.
Step 7
After there is no water above the surface of the rice, reduce the heat and cover the cauldron with a lid, after making several punctures with a wooden stick. The pilaf remains on low heat until the rice is cooked.
Step 8
At the end of the process, let the pilaf stand under the lid for 15-20 minutes. Now stir the rice. Put it on a dish first, then the meat. Sprinkle with herbs before serving.
