Real pilaf, of course, comes only from lamb. This is a very tasty dish, which, unfortunately, not every housewife knows how to cook - for some it turns out to be like a rice porridge with pieces of meat. To prepare pilaf, in addition to good products, you will need a little courage and mood. And in order to cook real lamb pilaf, you will need our advice.
It is necessary
-
- Lamb - loin
- ribs
- neck - 1 kg;
- Onions - 0.8 kg;
- Carrots - 0.5 kg;
- Rice "basmati" or "jasmine" 0.8 kg;
- Hot red pepper 0, 5 pods;
- Spices - coriander
- zira
- barberry
- turmeric
- saffron black pepper;
- Garlic
- 3-4 heads;
- Vegetable oil 0.5 liters
- Salt.
Instructions
Step 1
Rinse the meat and cut into not very small pieces. Cut out the bones, if very large, but do not throw them away, they will also come in handy. Cut the onion into half rings, carrots into strips, but you can rub them on a coarse grater or vegetable cutter.
Step 2
Put a cauldron or saucepan with thick walls on a fire, pour oil into it and heat it until a gray haze appears. Throw in large bones, if any, fry so that the meat begins to lag behind them, put in a bowl. Start spreading the meat, it should be fried right away, not stewed. If there is a lot of meat, you can fry it in 2-3 doses. Put the fried meat in a bowl to the bones.
Step 3
Heat the remaining oil in the cauldron and lay out the onion, stir and continue to fry until it is golden.
Step 4
Put the carrots, mix everything, fry for 3 minutes, then put the meat and bones in the cauldron, fill everything with a small amount of hot water so that it only covers the vegetables and meat, salt, put all the spices, hot peppers. When it boils, reduce heat to low, close the cauldron with a lid and leave to simmer for 1 hour.
Step 5
After the meat and vegetables are stewed, pour the rice into the cauldron. Do not rinse or soak the rice beforehand. Smooth it out and add water so that it is two fingers above the level of the rice. Make the fire stronger when it boils, leave on high heat for 5 minutes, then let it simmer for 5 minutes over medium heat and another 5 minutes on very low.
Step 6
Make depressions in the rice to the bottom of the cauldron and put whole heads of garlic in them, close the cauldron with a lid, turn off the heat and leave it like this for 20 minutes.
Step 7
Open the cauldron and put the pilaf on a large platter, sprinkle with herbs.
