The process of cooking pilaf seems to be laborious to many. But this is not entirely true - having studied the main subtleties of this process, you can prepare a delicious dish with a wonderful aroma.
It is necessary
- Meat - 1kg;
- Rice - 1 kg;
- Turnip onions - 0.5 kg;
- Vegetable oil - 0.3 l;
- Garlic - 2 heads;
- Carrots - 1 kg;
- Hot red pepper - 1 pod;
- Spices (cumin, coriander, dried barberry) - to taste.
Instructions
Step 1
Take a thick-bottomed cast iron pot. Put the chopped meat in it and fry until golden brown, then remove it from the pan. In the same fat, fry the onion, cut into half rings.
Step 2
Put the meat back, mix with the fried onions. After five minutes, add the carrots cut into cubes, stir in a couple of minutes. Fry for about 10 minutes, stirring occasionally, you can now add spices (except barberry). Next, fry for another 10 minutes, then pour boiling water over everything so that the water is 2 cm higher. We lay barberry and pepper.
Step 3
Simmer everything over low heat for about an hour. The water should completely evaporate. Season with salt - about 10 minutes before the end of cooking.
Step 4
Increase the fire to the maximum. Put a whole head of garlic without the top husk, cover the rice in an even layer on top. Pour boiling water in a thin stream - so that it covers the rice by 3 cm; everything should boil. Reduce the fire, cook until the water disappears under the rice.
Step 5
The rice should be half cooked. Now you need to put a plate on it, close the pan with a lid. On very low heat, pilaf should be simmered for about 20 minutes more. After that, it is removed from the heat, mixed well. Serve immediately.
