Pilaf is a national dish in Uzbekistan, Tajikistan and Kazakhstan. This dish also enjoys love and respect in Azerbaijan, Armenia and other countries. Some people perceive pilaf as porridge with rice, but this is wrong. The main thing in pilaf is not the ingredients from which it is prepared, but the method of preparation. There are hundreds of pilaf recipes. It can be done with pork, lamb, or you can make sweet pilaf from dried fruits. Even with the same ingredients, pilaf can be prepared in different ways.
Pick your recipe
You will need
-
- 0.5 kg of pork
- 1.5 cups rice
- 1-2 pcs carrots and onions
- salt
- pepper
- spices for pilaf
- cooking oil for frying.
Instruction manual
1
To make delicious pork pilaf, what kind of rice you use is important. It is best to use a special variety called Devzira, but long-grain or steamed rice is suitable, as they stick together less. Rinse the selected rice variety several times in cold water. Then fill it with cold or lukewarm water. Its level should exceed the rice by about 1 cm. Leave the rice for 1-2 hours. When all the grains of rice turn milky white, drain the water. After that, the rice can be washed one more time (but not necessarily).
2
Rinse, dry and cut the pork into small pieces. Put pork in a bowl with warmed vegetable oil, fry it for 15 minutes. It is best to use a cast-iron cauldron for cooking pilaf from pork. You can use any other dishes, but it is desirable that it is deep and with thick walls.
3
After the meat is fried, add chopped onion rings or small cubes. After 10-15 minutes add carrots. Carrots can be grated on a coarse grater, or can be cut into thin strips. Fry meat with carrots and onions for another 10 minutes. After this time, salt the pork with vegetables, pepper, add seasoning for pilaf.
4
Put the rice evenly on the vegetables with meat. Carefully pour water into the dishes, it should be 2 centimeters higher than the rice. Pour the water carefully so that the rice and other ingredients do not mix.
5
Bring the pilaf to a boil, while closing it with a lid is not necessary. When the pilaf boils, add the garlic cloves and reduce the heat. Cover the pilaf tightly with a lid and leave it until rice is ready (for 30-35 minutes). If the water has evaporated, and the rice is still raw, you can add a little water. Before serving, decorate the pork pilaf with vegetables and herbs.