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How to cook lamb pilaf in a cauldron at home

0
615
Kitchen Eastern
Calorie content 127.2 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 5.4 gr.
Fats * 8.8 g
Carbohydrates* 22 gr.
* per 100 gr. product
How to cook lamb pilaf in a cauldron at home
Content

Knowing some culinary secrets, you can cook delicious crumbly pilaf at home. The dish is not inferior in its qualities to pilaf cooked in nature. Pilaf is prepared in a cauldron with thick walls. Rice is taken long-grain and preferably steamed. From lamb for pilaf, a scapula or ham is best suited. The main condition for perfect pilaf is the right spices.

Ingredients

Cooking process

step 1 out of 7
Rinse previously thawed and fresh meat under running water, wipe dry with a kitchen towel and cut into medium pieces.
step 2 out of 7
Peel and chop the onions in medium half rings.
step 3 out of 7
Chop the peeled and washed carrots into strips, because for pilaf, chopped carrots are better than grated.
step 4 out of 7
Heat the vegetable oil well in a cauldron. Dip a piece of meat in the oil to determine how hot it is. If the oil is actively sizzling around the meat, then you can start frying the ingredients. Transfer the pieces of lamb into a cauldron and fry them only until the color of the meat changes. Then transfer the chopped onion to the meat and fry it until golden brown.
step 5 out of 7
Then transfer the carrot straws to the cauldron. Fry it also over high heat and without covering the cauldron with a lid, until soft.
step 6 out of 7
Place the peeled head of garlic in the center of the dish. Then pour 3 glasses of hot water into the cauldron. Close the cauldron with a lid. Simmer the fried meat with vegetables (zirvak) over low heat for 40 minutes.
step 7 out of 7
Rinse rice for pilaf 5-8 times with cold water. Salt the prepared zirvak and add the seasonings for pilaf indicated in the recipe. Mix the zirvak with salt and seasonings well and put the washed rice on it, spreading it in an even layer. Add a little more water to the cauldron so that it covers the rice 1 cm higher, and turn the fire to maximum. After boiling, simmer pilaf with rice over low heat for another 25 minutes. Lamb pilaf in a cauldron is ready at home. Stir it gently with a spoon and serve.

Bon appetit and good food!

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