There are a lot of recipes for cooking pilaf!
I propose a recipe that is very loved in our family. This is how my dad prepares pilaf.
Pilaf turns out fragrant, crumbly, juicy.
I find it difficult to say exactly how many portions are obtained, but it turns out a lot.
It is eaten quickly.
Pilaf can be served with vegetable salad, or coarsely chopped tomatoes with onions.
Ingredients
- 1.5 kg of meat (lamb, pork or beef)
- 1 kg of rice (ideally devzira variety)
- 600 g carrots
- 500 g onions
- 1 tbsp cumin
- 1 tbsp barberry
- ½ tbsp turmeric
- 1 head of garlic
- ground red pepper
- ground black pepper
- salt
- vegetable oil
Preparation
Cut the onion into strips.
Cut the meat into small pieces.
Cut carrots into cubes.
Fry the onion in a large amount of vegetable oil (about 150 ml) until golden brown.
Add meat.
Fry.
Add carrots.
Simmer for 5-7 minutes (do not cover with a lid).
Add cumin, barberry, turmeric.
Salt, pepper.
Mix.
Pour water so that it covers the meat.
To cover with a lid.
Simmer for 35-40 minutes (over medium heat).
Rinse rice 5-6 times in cold water.
Pour in rice (DO NOT mix with meat!).
Flatten.
Gently pour in hot or warm water so that it covers the rice by 2 cm.
Salt a little.
To cover with a lid.
Cook until rice absorbs water.
Put garlic in the middle, press it into rice.
Make holes with a wooden stick (do not stir rice and meat) for steam to escape.
Cook, covered, until tender (about 20-25 minutes).
Stir everything when serving.
Enjoy your meal!
