Pilaf is an excellent solution for a family dinner. Firstly, it is satisfying, secondly, it is unnecessary to cook the side dish separately, and thirdly, it is very tasty (if, of course, it is cooked correctly).
It is necessary
- - 500 g of meat (lamb),
- - 2 cups long grain rice,
- - 2 large carrots,
- - 2-3 onions,
- - spices for pilaf,
- - salt,
- - vegetable oil.
Instructions
Step 1
First, you need to heat the oil well in a cauldron - this is one of the main secrets of a successful pilaf. You need to heat it until a light smoke goes. It is equally important to rinse the rice well. The water should be changed at least 7 times. So the gluten is washed out and the rice in the pilaf will be crumbly.
Step 2
The meat must be washed, cut into large enough pieces. Peel the carrots, cut into strips. Peel the onion, cut into rings.
Step 3
Put meat in hot oil, mix. Put carrots and onions on the meat, if you use them, stir again and fry a little. Then pour the rice in an even layer. Put a spoon on the rice with the indentation down and pour cold boiled water on it until its level is two fingers above the level of the rice. Do not stir the rice! Salt the contents of the cauldron, closing it with a lid and put first on a strong fire, and when the water boils, reduce the fire and cook pilaf until the water completely evaporates. At the end of cooking, add spices and stir the pilaf.
