Pilaf is a delicious, satisfying and nutritious hot dish made from meat and rice. Mostly pork is used for pilaf, but it can also be cooked with chicken, beef, and lamb - as you wish.
Tips for the correct preparation of pilaf
In order to cook real, high-quality pilaf, it is necessary to observe the ratio of products. Remember that meat, rice and carrots must be taken in 1 kilogram, no more and no less. Lamb should be boneless, pulp, you only need 2-3 slices on the ribs for fat content and taste. Rice is better to take oblong, steamed, it does not boil and does not stick together, but remains crumbly, which is required for good pilaf.
Meat for proper pilaf should not be washed, you can get it wet with a wet napkin and only if it gets any dirt or dust. Carrots must be cut with a knife in thin plates; it is forbidden to grate or chop them with a blender. You can take any amount of onion to taste, but be sure to stock up on a small onion so that it takes in all the harmful substances of the fried oil. Rinse the rice until the water becomes clear. And, of course, you should use a cauldron - cast iron or aluminum.
Lamb pilaf recipe
Ingredients:
- lamb pulp, 1 kg;
- lamb ribs, 2 pcs.;
- rice, 1 kg;
- carrots, 1 kg;
- onions, 4 pcs. + 1 small;
- sunflower oil;
- garlic, 3 heads;
- seasoning for pilaf (cumin, barberry).
Heat the cauldron, pour in sunflower oil and throw a small onion for 5 minutes, and then catch it and discard. Fry the lamb ribs for 10-15 minutes, remove from the cauldron and place on a plate. Fry the onion cut into small pieces in a cauldron in the same oil.
The color of the pilaf depends on how hard the onion is fried, which in the end you will get - golden or white.
Add small pieces of lamb meat to the onion. Fry it in a cauldron over high heat, stirring occasionally to avoid burning.
The meat should be roasted, not stewed!
Put carrots cut into thin slices on the seared meat. Let it soften for about 5 minutes, then stir in the onion and meat. Cook for 20 minutes, stirring constantly.
Pour boiling water into the cauldron to the very top so that the meat and vegetable mixture is completely hidden there. Add previously fried ribs, seasoning, garlic, pepper and salt.
The water should taste a little salty.
Reduce heat and simmer for 40-50 minutes. Turn the fire back on at full power. Pour rice into the cauldron, smooth it and pour boiling water just above the cereal. During cooking, the rice should not be stirred, it is generally better not to touch it. Cook under a closed lid for about 1 hour, add water as needed.
When the cereal becomes soft, the right pilaf is ready. Now it needs to be mixed, and then it can be laid out on plates.
