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➠ Classic pork pilaf in a cauldron

Classic pork pilaf in a cauldron

727

Kitchen Eastern

Calorie content 212.4 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 6.5 gr.

Fats * 11.9 gr.

Carbohydrates* 25.9 g

Content

A fragrant dish with an oriental flavor. According to the classic recipe, pilaf is prepared in a cauldron. In such a bowl with thick walls, the meat is soft, and the rice is crumbly. This recipe will not require much effort from you, but the pilaf will turn out to be incredibly tasty.

Ingredients

Pork 600 gr. Pork fat 100 g White rice 600 gr. Onion 400 gr. Carrot 400 gr. Salt taste Zira 1 tbsp Water 1 l.

Cooking process

Wash the pork, peel from films, cut into cubes. Finely chop the pork fat.

Peel and wash onions and carrots. Cut the onion into half rings, the carrots into strips.

Put pork fat in a cauldron and melt it over medium heat. Then add the onion and fry for 4-5 minutes. Next, lay out the carrots, continue to fry for 7-10 minutes.

Then put the meat in a cauldron and fry for 10 minutes. Next, add cumin, salt and pour in such an amount of water that it completely covers the frying. Bring the contents of the cauldron to a boil. Cover the cauldron with a lid, reduce heat and simmer for 40 minutes.

Then add the washed rice. Pour in water so that it is 1-2 fingers higher than the rice. Dip the head of garlic in the rice.

First, bring the rice to a boil over high heat, then cover and simmer the pilaf over low heat for 30 minutes. Let the dish brew for 10-15 minutes before serving.

Bon Appetit!