Pilaf is an excellent solution for a family dinner. Firstly, satisfying, secondly, it is unnecessary to cook a side dish separately, and thirdly, it is very tasty (unless, of course, it is cooked correctly).
Pick your recipe
You will need
- - 500 g of meat (lamb),
- - 2 cups of long grain rice,
- - 2 large carrots,
- - 2-3 onions,
- - spices for pilaf,
- - salt
- - vegetable oil.
Instruction manual
1
First you need to heat oil in a cauldron well - this is one of the main secrets of a successful pilaf. You need to heat it until a light haze begins. It is equally important to rinse the rice well. Water should be changed no less than 7 times. So gluten is washed and rice in pilaf will be crumbly.
2
The meat should be washed, cut into large enough pieces. Peel the carrots, cut into strips. Peel the onion, cut into rings.
3
Put meat in hot oil, mix. Put carrots and onions on the meat, if you use it, mix again and fry a little. Then pour rice evenly. Put a spoon on the rice with a deepening down and pour cold boiled water on it until its level is two fingers above the level of rice. Do not mix rice! Salt the contents of the cauldron, closing it with a lid and first putting on a strong fire, and when the water boils, reduce the fire and cook the pilaf until the water has completely evaporated. At the end of cooking add spices and mix pilaf.