The real pilaf, of course, happens only from lamb. This is a very tasty dish, which, unfortunately, not every housewife knows how to cook - for some it turns out to be like a rice porridge with some pieces of meat. For cooking pilaf, in addition to good products, you need a little courage and mood. And in order to cook a real pilaf of lamb, you will need our advice.
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You will need
-
- Lamb - loin
- ribs
- neck - 1 kg;
- Onions - 0.8 kg;
- Carrots - 0.5 kg;
- Rice "basmati" or "jasmine" 0.8 kg;
- Hot red pepper 0.5 pod;
- Spices - Coriander
- zira
- barberry
- turmeric
- saffron black pepper;
- Garlic
- 3-4 heads;
- Vegetable oil 0.5 liters
- Salt.
Instruction manual
1
Rinse the meat and cut into not very small pieces. Bones, if very large, cut, but do not throw, they will come in handy. Cut onions in half rings, carrots - in strips, but you can rub it on a coarse grater or vegetable cutter.
2
Place a cauldron or pot with thick walls on a fire, pour oil into it and heat it until a gray haze appears. Throw large bones, if they are, fry, so that the meat begins to lag behind them, put in a bowl. Start spreading the meat, it should be fried immediately, and not stewed. If there is a lot of meat, you can fry it in 2-3 doses. Put the fried meat in a bowl with bones.
3
Warm the oil remaining in the cauldron and lay out the onions, mix and continue to fry until it is golden.
4
Put the carrots, mix everything, fry for 3 minutes, then put the meat and bones in a cauldron, pour everything with a small amount of hot water so that it only covers the vegetables and meat, salt, put all the spices, hot pepper. When it boils, reduce the heat to a minimum, close the cauldron with a lid and leave to simmer for 1 hour.
5
After the meat and vegetables are stewed, pour rice into the cauldron. Do not rinse or soak the rice beforehand. Flatten it and add water so that it is two fingers above the rice level. Make the fire stronger when it boils, leave it on high heat for 5 minutes, then let it simmer for 5 minutes over medium heat and another 5 minutes on very low heat.
6
Make cavities in the rice to the bottom of the cauldron and put whole heads of garlic in them, close the cauldron with a lid, turn off the heat and leave it like this for 20 minutes.
7
Open the cauldron and spread the pilaf on a large dish, sprinkled with herbs.