Of course, the pilaf that we cook at home is different from the one that is cooked over an open fire, in a cauldron, and only from mutton. But in the harsh jungle of city bustle, unfortunately, we have to be content with what we have. Despite this, homemade pilaf with an excellent golden color turns out to be very tasty.
It is necessary
-
- Lamb - 1 kg.;
- lard - 250 gr.;
- onions - 5 pcs.;
- carrots - 0.5 kg.;
- rice - 1, 5 tbsp.;
- salt
- pepper to taste.
Instructions
Step 1
Cut the lamb into small pieces, the bacon into cubes, the onion into rings, and the carrots into strips.
Step 2
Rinse the rice thoroughly and dry.
Step 3
Melt the lard in a roast pan until greaves are formed, which are then removed.
Step 4
Add the onion to the heated fat and fry until light golden brown.
Step 5
Add meat, carrots, salt, pepper and cook until golden brown.
Step 6
Pour in 6 glasses of water and simmer covered for 30 minutes.
Step 7
Add rice and some water, but so that the water is 2 centimeters above the rice level.
Step 8
When the water boils off, remove the pilaf from the heat. Collect it from the sides of the pot towards the center in the form of a slide and leave for 30-40 minutes. Now you can start your meal. Bon Appetit!
