Georgian pilaf differs from Uzbek in the content of fewer ingredients, and, accordingly, in the simplicity of preparation, but it is not inferior in taste.
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You will need
- - 1 kg of mutton
- - 300 g fat tail fat
- - 4 glasses of rice
- - 5 pieces. carrots
- - 4 things. onions
- - 50 g of light raisins
- - 1 liter of water (boiling water)
- - a bunch of cilantro
- - salt and pepper to taste
Instruction manual
1
Finely fat tail fat into cubes and put in a very hot cauldron. Drain as much fat as possible and fry until golden brown until lard turns into cracklings. Remove the greaves and put them to dry on a napkin. Cut the lamb into large pieces and fry in melted fat until golden brown.
2
Cut carrots and onions into strips and put in a cauldron. Fry for 2 minutes. Put rice, cracklings, raisins in layers and pour water. Salt, pepper and cover the cauldron.
3
Cook until all water has boiled. Wait until it cools down a bit and serve with finely chopped cilantro.
Useful advice
To prevent rice from sticking, rinse it 3 times with cold water.