You can cook excellent oriental food not only in a cauldron, but also in an ordinary deep frying pan. In the latter version, the dish turns out to be more crumbly. The secret to making delicious pilaf is in observing the proportions of water and rice, as well as the cooking time.
It is necessary
- -meat (choice of chicken fillet, lamb, pork, beef) - 600 grams;
- -Rice (ordinary round grain) - 2 glasses;
- - cold water - 3 glasses;
- - carrots - 1-2 pieces;
- - onions - 1-2 pieces;
- - garlic - 3 cloves;
- -salt, seasoning - to taste.
Instructions
Step 1
Rice should be thoroughly rinsed. To do this, pour the cereal with cold water, stir, then drain the liquid. Repeat this procedure about 10 times until the water becomes clear.
Step 2
Cut the meat into small cubes and fry in a pan in vegetable oil. Chop the onion and add to the meat. Fry until golden brown.
Step 3
Cut the carrots into slices with a knife. Never use a grater. Then place the chopped ingredient on top of the meat.
Step 4
Next, put rice in the pan on top of the carrots. No need to stir. Cold water is added in a thin stream to the dish. Next, you need to salt it, if you wish, you can add seasonings. Stick the garlic cloves into the rice and close the pilaf with a lid.
Step 5
The fire on the stove must be increased to the maximum and left in this mode for 10 minutes. If the dish boils excessively, it is allowed to slightly reduce the heat.
Step 6
After the specified time, reduce the fire to a minimum and simmer the pilaf for 12 minutes. After that, turn off the stove and leave the dish to “come to readiness” for another 12 minutes (no heat). Do not remove the lid from the pan during cooking.
Step 7
After this time, the lid can be removed and the pilaf can be left to cool slightly, then mixed and served, garnished with herbs if desired.
