There are many pilaf recipes. There is daily pilaf, and there is a festive one, the preparation of which takes much more time. This dish is very tasty and aromatic, thanks to the spices.
Cooking time: 40 minutes. You will need: 1 kg of meat (beef or lamb, you can mix 0.5 beef and 0.5 pork). 1 kg of rice 1 kg of onions 1 kg of carrots Spices - a set of spices for pilaf, dried barberry Vegetable oil to taste Instructions: 1. Rinse the rice and soak it in salted boiling water. Heat the cauldron and pour oil into it 1-1.5 cm from the bottom. 2. Place the chopped onion in the cauldron so that it is afloat without touching the walls. Otherwise it will turn black! Bring the onion until golden brown, stirring gently. 3. Put the washed and chopped pieces of meat in a cauldron and fry with onions in oil. Put the carrots in strips on the meat. Next, pour boiling water 2 cm wide from the carrots. Reduce heat and wait until the carrots are soft. 4. Pour 2/3 of the cooked spices into a cauldron. Salt to taste. 5. Put rice in a cauldron, pressing down with a spoon. Put the rest of the seasonings on the surface of the rice. Turn on the gas at full capacity to evaporate the remaining water. Stir only the rice without touching the carrots. 6. Build a hill of rice and make some holes. Then cover the cauldron with a lid and leave on low heat for 20 minutes. 7. Turn off the gas and mix the contents of the cauldron thoroughly. Helpful hints: Do not salt the meat at the beginning of cooking, otherwise it will stick to the bottom of the cauldron.
