Pilaf is a dish that overwhelms us with its magnificent taste and aroma, whetting the appetite of even a well-fed person. Quince is able to add sourness to meat and saturate it with its juice.
It is necessary
-
- 1 kg of meat (lamb);
- 300 g of vegetable oil;
- 800 g carrots;
- 150 g onions;
- 400 quince;
- 900 g of rice;
- 3 cloves of garlic;
- pepper;
- salt;
- cauldron;
- gauze.
Instructions
Step 1
Put a dry cauldron on the stove, pour oil into it and heat it over high heat. As a rule, this procedure takes no more than 10 minutes.
Step 2
Take a head of onion and gently dip it into the oil. Remove and discard after 3-4 minutes. The onion will absorb all the bitterness of the oil.
Step 3
Sort the rice, rinse thoroughly and soak in warm, slightly salted water for 1-1.5 hours.
Step 4
Cut the meat into large pieces, rinse, dry, put in a cauldron, increase the heat to maximum, stir gently and cover.
Step 5
Stir the meat at this stage according to the scheme: 1 time after placing it in butter, then after 5 minutes and another 3-4 minutes. Make sure all the pieces are evenly browned.
Step 6
As soon as the meat turns reddish-brown, add the onion, cut into half rings, to it. Season with salt, pepper and stir so that the onion is at the bottom of the cauldron.
Step 7
After 7-8 minutes, pour in hot boiled water. The amount should be such that the meat and onions are completely covered with it.
Step 8
Once the water boils, reduce heat to low and simmer, covered, for 30 minutes.
Step 9
Then mix the meat and put the carrots grated on a coarse grater on top in an even layer. Cover and simmer for 15 minutes.
Step 10
Cut the quince into wedges and place on top of the carrots 2-3 minutes before laying the rice.
Step 11
Remove the lid from the cauldron and add the rice with careful circular movements (after draining the liquid). Salt and pepper, put a slotted spoon in the center of the cauldron on rice and pour in hot boiled water so that it is 2-3 centimeters above the rice level. Cover and increase heat to high.
Step 12
After 3-5 minutes, put the peeled and chopped garlic on the rice.
Step 13
After 15-20 minutes, make a few punctures in the rice. Reduce heat, wrap the lid with gauze, close the cauldron tightly with it and turn off the heat after 10-15 minutes.
Step 14
Serve hot pilaf with tomato and sweet onion salad.
