Pilaf is a delicious national dish that is cooked in many countries. They use different types of meat and poultry for this. Despite the fact that the recipe for real pilaf may have its own characteristics depending on the place of its preparation, it is not so difficult to cook it at home. The most specific ingredient in the dish is spices, the rest are readily available.
It is necessary
-
- 500 grams of meat;
- 2 cups rice
- 3 root vegetables of carrots;
- 2 onions;
- salt
- one teaspoon of turmeric each
- cumin and barberry;
- head of garlic.
Instructions
Step 1
Before preparing pilaf, take care of purchasing spices. In stores, you can see special sets of seasonings for pilaf, but the taste of those spices that are purchased separately in the markets is most vividly revealed. When the necessary kit is available, you can start cooking. From the specified number of products, you will get a hearty dinner for a family of several people.
Step 2
Chop the carrots into sticks and put on the fire to simmer in a sufficient amount of vegetable oil. It is advisable to use a cauldron or deep stewpan for cooking. When the carrots are golden, add the onions to them. During passivation, the mixture must be gently mixed.
Step 3
At this time, cut the meat into portioned pieces that are not too small, these can be cubes two by two centimeters wide. 15-20 minutes after the start of stewing carrots and onions, add the meat, fry it over the fire for 10 minutes, add cumin, barberry, turmeric.
Step 4
Fill the meat with water, the volume of which should be twice the amount of rice taken. After that, meat and vegetables will be stewed, giving their juices to the broth, for 20-25 minutes. The so-called zirvak is ready.
Step 5
Rinse the rice in several waters and pour it into a cauldron with zirvak, slightly leveling it in the broth, but without stirring. If the zirvak is too small, and it should cover the cereal from above by at least 2-3 cm, add the required amount of hot water to the pilaf. On top of the rice, place a few cloves of unpeeled garlic, so you get a more delicious pilaf. Simmer everything until the rice is cooked. If the rice remains damp, and the water has already boiled away, then make several indentations in the pilaf, into which pour some more water. Stir the pilaf just before serving.
