Pilaf is a dish of oriental cuisine, quite popular and beloved not only in its historical homeland. The preparation of this hearty dish has its own secrets, thanks to which it turns out to be even tastier. You will see this for yourself if you treat your household with aromatic pilaf with garlic.
It is necessary
-
- 500 g of meat (lamb
- pork
- hen);
- 2 cups long grain rice
- 4 carrots;
- 3 onions;
- 100 g of vegetable oil;
- 2 heads of garlic;
- 100 g lamb or beef fat;
- a handful of raisins;
- a mixture of spices for pilaf (saffron
- zira
- barberry);
- salt and herbs (cilantro
- parsley) to taste.
Instructions
Step 1
Of course, lamb is best suited for making real pilaf. She gives this dish a unique taste and aroma. But you can use any other meat you like, such as pork, beef or chicken. Rinse the rice well several times and cover with cold water. It must be left to swell for about 40-60 minutes, and then put into a sieve or colander so that the excess liquid is glass. Soak the raisins in cold water for 1 hour. Rinse the heads of garlic in running water, remove the dry roots.
Step 2
Pilaf should be cooked in a cauldron or a spacious saucepan with a thick bottom and walls. Pour vegetable oil into it, add mutton or any other fat and heat well. Wash the meat, cut into small pieces and throw into the oil heated with fat. Peel and chop onions and washed carrots: onions - in thick rings, carrots - in large strips. When a crust appears on the pieces of meat, add the onion to the pan and fry it until transparent for about five minutes. Add the carrots and cook for another ten minutes. Then pour two glasses of water into the cauldron, add spices, salt and raisins and bring to a boil. After that, lay out the rice and carefully add another glass of boiling water. This should be done by placing a saucer under the stream so that the liquid flows onto the rice from the edges of the dishes.
Step 3
Leave the lid on and simmer until almost all of the liquid has evaporated. Then in several places pierce the surface of the rice with a wooden stick, pour a tablespoon of boiling water into the recesses and cover the cauldron. Simmer the pilaf until tender over very low heat for about 30-35 minutes. Serve the food in reverse order on a large plate: rice, raisins, carrots and onions, meat. Place the garlic heads on top. Sprinkle the pilaf generously with washed and chopped herbs.
