When cooking pilaf with minced meat, the main task is not to turn the dish into porridge. That is why, for the preparation of this dish, it is best to take long-grain rice, for example, Indian Basmati or Thai jasmine. As for minced meat, you can use both frozen and chilled.
It is necessary
- - 500 grams of minced meat;
- - 1, 5 cups of rice;
- - she is a large carrot;
- - two onions;
- - one head of garlic;
- - two tablespoons of vegetable oil;
- - salt and spices (to taste).
Instructions
Step 1
Peel the onions and carrots, rinse in cold water and cut (onions - in half rings, and carrots - into strips).
Step 2
Pour vegetable oil into a clean multicooker bowl, heat it, then put onions in it. Simmer for a minute or two under the lid (during this time the onion will become transparent), then open the lid, add carrots to the onion and fry the vegetables until a pleasant golden color. Season with salt and pepper.
Step 3
If the minced meat is frozen, let it thaw slightly, then cut it into cubes. If the minced meat is chilled, then roll it into small meatballs. Add minced meat to onions and carrots, sprinkle everything with any spices and lightly fry for two or three minutes (do not forget to stir the mixture constantly).
Step 4
Pour the rice into the multicooker bowl, pour hot water into it (the water should completely cover the rice and be a centimeter taller) and simmer over low heat for about 50 minutes. The pan must be tightly covered with a lid.
Step 5
After 30 minutes, remove the lid, add the peeled cloves of garlic, mix everything thoroughly and leave the pilaf to cook for another 20 minutes under the closed lid.
Step 6
After the time has passed, taste the pilaf, if necessary, salt and pepper the dish and serve it on the table, laying it on flat plates and decorating it with sprigs of herbs and slices of vegetables.
