Lamb is traditionally considered the best meat for pilaf. And the best way of cooking is in a cauldron. The taste of pilaf depends on the quality of the meat and the type of rice. The meat should be fresh and have a deep red color. And it is better to give preference to long-grain rice varieties. Zirvak is also of great importance - the basis for pilaf from vegetables.
It is necessary
- - 500 g lamb
- - 300 g of rice
- - 1 carrot
- - 1 onion
- - 1 head of garlic
- - pepper, salt to taste
Instructions
Step 1
Cut the prepared lamb into small pieces, cutting off all the veins. If the meat is bone-in, you can chop it with a hatchet. Rinse the rice under running water.
Step 2
The main secret of making zirvak is that carrots for it need to be cut into cubes or strips, but in no case should they be grated. Chop the onion finely.
Step 3
Throw the remaining fat from the meat into the cauldron and put on the fire, stirring occasionally. Only greaves should remain, which should be removed. Then add meat and onions in small portions. Fry a little, then add the chopped carrots. Fry for another 10 minutes. Sprinkle with your favorite spices. You can buy a ready-made mixture of spices for pilaf. Salt to taste. The water must be slightly salted so that the rice does not absorb excess salt.
Step 4
Then add the garlic cloves and cover the rice. There should be enough liquid to cover the rice. If not, add some boiled water. Mix thoroughly, put out a little. Then you need to get the garlic out of the pilaf.
Step 5
Pilaf should be cooked over high heat so that the liquid boils away. Then reduce the heat and bring the pilaf to readiness. Before serving, sprinkle pilaf with herbs and garnish with garlic cloves.
