There are many recipes for pilaf. There is a pilaf daily, but there is a holiday pilaf, which takes much more time to cook. The dish is very tasty and fragrant, thanks to spices.
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Cooking time: 40 minutes. You will need: 1 kg of meat (beef or lamb, you can mix 0.5 beef and 0.5 pork). 1 kg of rice 1 kg of onion 1 kg of carrot Spices - a set of spices for pilaf, dried barberry Vegetable oil to taste Instructions: 1. Rinse the rice and soak it in salted boiling water. Heat the cauldron and pour oil into it 1-1.5 cm from the bottom. 2. Place chopped onions in a cauldron so that it is afloat without touching the walls. Otherwise it will turn black! Bring the onion to a golden brown, gently mixing. 3. Put washed and cut pieces of meat in a cauldron and fry with onion in oil. Put carrots into strips on meat. Then pour boiling water over a width of 2 cm from carrots. Reduce the heat and wait for the carrots to be soft. 4. 2/3 of the cooked spices pour into the cauldron. Salt to taste. 5. Put rice in a cauldron, crushing on top with a spoon. Put the rest of the seasonings on the surface of the rice. Turn on the gas at full capacity to evaporate the remaining water. Stir only rice without affecting carrots. 6. Build a hill of rice and make several holes. Then cover the cauldron with a lid and let it simmer for 20 minutes. 7. Turn off the gas and mix the contents of the cauldron thoroughly. Useful tips: You can’t salt the meat at the beginning of cooking, otherwise it will stick to the bottom of the cauldron.