Of course, the pilaf that is cooked at home is significantly different from the one that is cooked over an open fire, in a cauldron and only from mutton. But despite this, homemade meat pilaf with a magnificent golden color turns out to be very tasty.
It is necessary
-
- meat (0.5 kilograms);
- carrots (2 pieces);
- onions (4 pieces);
- rice (2 cups);
- tomato paste (5 tablespoons);
- garlic
- salt
- spices to taste.
Instructions
Step 1
Rinse the meat in cold water, cut into cubes, fry in vegetable oil until golden brown and put in a cauldron.
Step 2
Wash the carrots thoroughly, grate on a coarse grater, fry in vegetable oil and place in a cauldron on top of the meat.
Step 3
Peel the onion, cut into cubes, fry in vegetable oil and put in a cauldron on top of the carrots.
Step 4
Sort the rice thoroughly, rinse several times in water and pour into a cauldron.
Step 5
Pour tomato paste on top of the rice, salt, season with spices and cover with water so that it completely covers the contents.
Step 6
Cover the cauldron and put on low heat.
Step 7
Cook the pilaf for 1 hour.
Step 8
Remove from heat and let sit for about 30 minutes.
Step 9
Serve hot pilaf.
