Georgian pilaf differs from Uzbek pilaf in the content of fewer ingredients, and, accordingly, in the simplicity of preparation, but it is not inferior in taste.
It is necessary
- - 1 kg of lamb
- - 300 g fat tail fat
- - 4 cups rice
- - 5 pieces. carrots
- - 4 things. onions
- - 50 g light raisins
- - 1 liter of water (boiling water)
- - a bunch of cilantro
- - salt and pepper to taste
Instructions
Step 1
Finely chop the fat tail fat into cubes and put in a very heated cauldron. Melt as much fat as possible and fry until golden brown, until the bacon turns into cracklings. Remove the greaves and put them to dry on a napkin. Cut the lamb into large pieces and fry in melted fat until golden brown.
Step 2
Cut carrots and onions into strips and put in a cauldron. Fry for 2 minutes. Put rice, cracklings, raisins in layers and cover with water. Season with salt, pepper and cover the cauldron.
Step 3
Cook until all the water has boiled away. Wait until it has cooled slightly and serve with finely chopped cilantro.
