Pilaf cooking is a real culinary art. To make pilaf juicy, crumbly, fragrant and most importantly tasty, you need to resort to the help of a magic pot - an earthen one.
It is necessary
-
- Meat (lamb
- pork
- chicken) - 500 grams;
- long-grain steamed rice - 1, 5-2 cups;
- medium-sized carrots - 2-4 pieces;
- prunes - 50-100 grams;
- onions - 3-5 pieces;
- animal fat: chicken
- pork
- lamb - 50 grams;
- vegetable oil - 3 tablespoons;
- garlic - 1 head;
- spices: turmeric
- saffron,
- zira
- black peppercorns,
- barberry
- salt to taste.
Instructions
Step 1
Submerge the clay pots in cold water for 15-20 minutes. The pores in the clay will be filled with moisture and the pilaf will be more juicy.
Step 2
Rice must be washed well and covered with cold water.
Step 3
Wash the prunes. If necessary, free it from the bones and fill it with warm water.
Step 4
Cut the fillet of your favorite meat into medium pieces.
Step 5
Cut the onion into half rings and the carrots into strips.
Step 6
In a heavy-bottomed skillet (such as a cast iron) with animal fat, fry the sliced meat until golden brown. Cover and simmer. The stewing time depends on the type of meat selected, approximately 5-15 minutes.
Step 7
In another frying pan, in vegetable oil, fry the onions until golden brown, add the carrots, sauté for another 5-10 minutes. Add prunes and two cloves of finely chopped garlic, stir and remove from heat. If the prune is large, it needs to be cut into two parts.
Step 8
Fill 1/3 pot with meat, prune vegetables and selected spices. Don't forget to add salt.
Step 9
Add rice to the pot, draining the water it was in. The pot should be 2/3 full. Do not stir. Gently pour boiling water over the pilaf. The water level should be 1-1.5 centimeters higher than the rice. Cover the pot with a lid and place it in the cold oven. Set the thermometer to 200 degrees. Do not put the pot in a preheated oven, it may crack or crack.
Step 10
After 15-20 minutes, insert a whole unpeeled garlic clove into the rice.
Step 11
After 20-30 minutes taste the rice. If the rice is not cooked and the liquid is completely absorbed, gently add hot water. Close the lid and put the pot back in the oven for 10-15 minutes.
Step 12
Remove the pot from the oven, remove the clove of garlic, stir the contents. Sprinkle with fresh chopped herbs: dill, cilantro, parsley, basil. Serve to the table. Bon Appetit.
