There are many recipes for cooking pilaf. It can be with lamb, chicken, beef, and can be sweet, fruity. Ingredients and seasonings may vary depending on national traditions and the taste preferences of the cook, but rice is required in any pilaf.
Pick your recipe
You will need
-
- cauldron;
- 2 cups steamed rice;
- 2 carrots;
- 2-3 onions;
- 500-600 g of meat (better mutton on the ribs);
- spices: barberry
- turmeric
- black and red ground pepper
- zira
- saffron;
- salt to taste;
- 5-6 cloves of garlic;
- 1 cup vegetable oil;
- greens (dill
- parsley).
Instruction manual
1
Burn the cauldron. Pour in vegetable oil and bring it to a boil.
2
Chop the onion into strips or cubes, dip it in boiling oil. Onions are fried until golden brown. It’s important not to overcook it.
3
Cut the carrots into strips or rub it on a coarse grater. Add to the cauldron and continue to fry with the onions for another 5-7 minutes.
4
Rinse the lamb. Cut it into small pieces and dip in a cauldron, mix with carrots and onions.
Fry meat for 15-20 minutes, stirring occasionally.
Add spices.
5
Rice for pilaf is better to use long-grain and steamed, it does not need preliminary soaking. Put the washed rice in a cauldron without mixing with the rest of the ingredients. Pour hot water so that it covers the top layer by 2 cm. Leave the pilaf for several minutes to cook over high heat so that the water boils away.
6
Put the garlic, squeezing it lightly. It can be a whole head or divided into cloves. Garlic is removed from the prepared pilaf and laid out on a plate.
7
After there is no water left over the surface of the rice, reduce the heat and cover the cauldron with a lid, after doing a few punctures with a wooden stick. Pilaf stays on low heat until rice is cooked.
8
At the end of the process, let the pilaf stand under the lid for 15-20 minutes. Now mix the rice. Put it on the dish first, then the meat. Before serving, you can sprinkle with herbs.
Useful advice
To make rice in pilaf crumbly, it can be dried in a frying pan with a small amount of vegetable oil before cooking.
Turmeric, zira and saffron will give pilaf an oriental aroma and yellow hue, barberry will give a little acidity, and ground pepper - piquancy and pungency. Spices are laid to taste. On average 2-3 pinches. For lovers of hot - red pepper may be a little more.
Related article
A simple recipe for a real Uzbek pilaf