Pilaf is a dish that strikes us with its magnificent taste and aroma, stimulating the appetite of even a well-fed person. Quince is able to add sourness to the meat and saturate it with its juice.
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You will need
-
- 1 kg of meat (lamb);
- 300 g of vegetable oil;
- 800 g of carrots;
- 150 g of onions;
- 400 quinces;
- 900 g of rice;
- 3 cloves of garlic;
- pepper;
- salt;
- cauldron;
- gauze.
Instruction manual
1
Put a dry cauldron on a stove, pour oil into it and heat it over high heat. As a rule, this procedure takes no more than 10 minutes.
2
Take the onion head and gently dip it into the oil. After 3-4 minutes, remove and discard. Onion absorbs all the bitterness of oil.
3
Sort the rice, rinse thoroughly and soak in warm, slightly salted water for 1-1.5 hours.
4
Cut the meat into large pieces, rinse, dry, put in a cauldron, increase the heat to maximum, mix gently and cover.
5
Stir the meat at this stage according to the scheme: 1 time after laying it in oil, then after 5 minutes and another minutes after 3-4. Make sure that all the pieces are fried evenly.
6
As soon as the meat gets a reddish-brown tint, put onion cut into half rings to it. Salt, pepper and mix so that the onion is at the bottom of the cauldron.
7
After 7-8 minutes, pour in hot boiled water. The amount should be such that the meat and onions are completely covered with it.
8
Once the water boils, reduce the heat to a minimum and simmer the meat under the lid for 30 minutes.
9
Then mix the meat and lay on top with an even layer of grated carrots on a coarse grater. Close the lid and simmer for 15 minutes.
10
Cut the quinces into slices and lay on top of the carrots 2-3 minutes before laying the rice.
eleven
Remove the lid from the cauldron and carefully pour rice in a circular motion (previously draining the liquid). Salt, pepper, put a slotted spoon in the center of the cauldron on rice and pour hot boiled water so that it is 2-3 cm above the level of rice. Cover and increase heat to maximum.
12
After 3-5 minutes put the peeled and chopped garlic on the rice.
thirteen
After 15-20 minutes, make a few punctures in the rice. Reduce the heat, wrap the lid with gauze, close the cauldron tightly with it, and turn off the fire after 10-15 minutes.
14
Serve hot pilaf to the table with a salad of tomatoes and sweet onions.