The recipe for pilaf originated in antiquity, which is why it is considered a traditional and ancient dish. Pilaf always turns out to be satisfying, tasty and with a delicate aroma. This dish has a high calorie content! Losing weight, be careful. But it's worth cooking it at least once. Even the cooking process is exciting!
It is necessary
- lamb on the bone (500 grams)
- long grain rice (2 cups)
- onions (2 pieces)
- carrots (500 grams)
- garlic (3 cloves)
- sunflower oil (by eye)
- salt, saffron (to taste)
Instructions
Step 1
Let's prepare the ingredients. Peel onions, carrots, garlic. Wash all ingredients, including rice. This is necessary in order to prevent the rice from sticking together so that it turns out to be crumbly in the dish.
Step 2
Cut the meat into cubes.
Step 3
Cut the carrots into strips.
Step 4
And onions in half rings.
Step 5
We fry the onion until golden brown, do not overcook, otherwise it will burn out, and you will have to start all over again.
Step 6
Add lamb meat to the pan, fry for about 10 minutes until golden brown. Do not forget to stir.
Add carrots to the meat, simmer for 10 minutes, or maybe a little less. The main thing is that the carrots do not burn. At this stage, we add any aromatic spices, for us it is saffron. But you can also add barberry, thyme, coriander, barberry, and many other oriental herbs.
Step 7
Fill the food in a saucepan with water so that it completely covers the contents. Put a clove of garlic in a saucepan, bring to a boil, reduce heat. Cook for about 30-40 minutes without closing the lid.
Step 8
It's time to add one of the main ingredients to the dish. Pour rice into a saucepan, fill it with water. Cook until meat and vegetables are cooked. We turn on the heat, wait for the dish to boil. When this happens, reduce the heat again, without covering it with a lid, and cook for about half an hour. When the rice is almost ready, cover the pan with a lid and let it brew for about 15 minutes. Don't forget to add salt.
Step 9
Pilaf is ready!
