Pilaf is a widespread dish not only in the Middle East. He enjoys well-deserved popularity among consumers of other countries. Try cooking pilaf with lamb and dried fruits. Its spicy, fragrant, with light sweet notes flavor will not leave you indifferent.
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You will need
-
- 500 g of mutton;
- 2 cups long grain rice;
- 4 carrots;
- 3 onions;
- 100 g of vegetable oil;
- 100 g of lamb or beef fat;
- a handful of raisins
- dried apricots and prunes;
- mix of spices for pilaf
- barberry;
- greens to taste.
Instruction manual
1
Sorted and washed dried fruits - dried apricots, prunes, raisins - pour cold water for 1 hour for swelling. Prepare the remaining ingredients for pilaf. Rinse the rice thoroughly in several waters, put in a deep bowl, fill with cold water and leave for 30-40 minutes. Peel and chop the washed carrots with long sticks, peel and chop the onions into half rings. Wash the lamb and cut into small pieces.
2
To cook pilaf, you will need a pot with thick walls and a bottom, for example, made of cast iron. The ideal option is a cauldron. Fry the lamb pulp in a cauldron in a highly heated mixture of vegetable oil and mutton or beef fat. As soon as a crust forms on the meat, first add the pre-chopped onions and then the prepared carrots. Consistently fry each of the ingredients: onion - until transparent (five minutes), carrots - for ten minutes.
3
Fold the swollen rice in a colander or sieve to allow water to drain. Pour two glasses of hot boiled water into a cauldron, add salt, a mixture of spices, barberry, mix and bring to a boil. Put dried fruits on top of the meat, rice on top. Gently smooth the surface, slightly crushing with a spoon. Carefully, without disturbing the rice layer, add one glass of boiling water to the cauldron. Simmer without lid until all liquid has been absorbed into rice. Then pierce it with a wooden stick in several places, pour one tablespoon of boiling water into the recesses and cover with a lid. Reduce heat and simmer pilaf until ready for another thirty minutes. Before serving, mix pilaf or put on a large plate in the reverse order, i.e. first rice, then dried fruits, carrots and onions, and on top lamb. Decorate the finished dish with greens.