|Pork meat — 0.7 kg|
|Onion — 2 heads|
|Carrots — 0.5 kg|
|Vegetable oil — 100 ml|
|Fig — 2 bowls in a bowl of about 250 grams|
|Garlic — 1 head|
|Cumin — 0.5 teaspoon|
|Dried barberry — 0.5 teaspoons|
|Ground turmeric — 0.5 teaspoons|
|Ground red pepper — to taste|
|Ground black pepper — to taste|
|Salt — to taste|
|Greens — when serving|
If I was asked what can be changed in this recipe, I would say: nothing. Delicious, juicy, crumbly rice
How to cook Pilaf with pork in a cauldron
My recipe for cooking pilaf is very easy and simple. The main thing is to follow the recipe. It turns out juicy and delicious.
We take 2 bowls of rice and wash it well in cold water (I always take rice from Tashkent, but you take your favorite from your store). My bowl holds 250 grams of cereals, so you need to take 500 grams of rice. After washing, fill the rice with hot water and leave. This way the rice will cook faster.
We take the meat cut into medium cubes, fry until golden brown, without closing the lid of the cauldron in oil.
If you want the pilaf to turn out golden and delicious, the vegetables should also be fried. We take the onion, peel, slice and fry until golden brown with meat.
Peel the carrots, (over a lot of carrots, so that the pilaf turns out juicy). Cut the carrots into cubes. We send it to the cauldron and fry for another 3 minutes. Stir all the ingredients and simmer until the carrots are soft.
Then add 2.5 cups of water and cook over low heat for 10 minutes.
Then we drain the water from the rice bowl and add it (rice) to the meat. Put the rice on top of all the ingredients without stirring. Then just sprinkle the seasoning / spices over the entire surface of the rice. (You can use a ready-made seasoning for pilaf). Remove the top layer of the husk from the garlic head. Garlic, without disassembling into cloves, put in a cauldron with pilaf in the center. We make several holes around the perimeter with a wooden stick.
Leave the rice on the fire for 20 minutes without stirring. Then mix and leave for another 10 minutes, closing tightly with a lid.
The pilaf is ready. You can garnish with green onions and serve hot. Bon appetit to everyone!