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➠ Lamb pilaf in a cauldron on gas

Lamb pilaf in a cauldron on gas

754

Kitchen Eastern

Calorie content 121.5 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 5 gr.

Fats * 8.9 gr.

Carbohydrates* 24.1 gr.

Content

Lamb pilaf is traditionally cooked in a cauldron with fat tail fat over an open fire. But even at home, you can cook this hearty and nutritious dish.

Ingredients

White rice 900 gr. Mutton 600 gr. Carrot 4 things. Onion 4 things. Vegetable oil 230 ml. Garlic 2 pcs. Zira 7 gr. Salt 3 tsp

Cooking process

Wash the lamb and cut into large pieces. Put the cauldron on gas and pour vegetable oil into it. Roast the lamb over high heat until golden brown.

Cut the onions into thin half rings and add them to the meat, continue to fry for 5-7 minutes.

Peel the carrots, wash and cut into strips.

Rinse the rice several times with running water. Rub the zira in a mortar.

When the onion turns golden brown, add the carrots and pour in boiling water. Salt the zirvak, add the garlic and half of the cumin. Cook until carrots are tender.

Place the rice on top. Pour boiling water into the cauldron so that it covers the rice by 1-2 centimeters.

Simmer pilaf over medium heat without a lid, the water should boil completely.

Stir the pilaf and collect it in a slide in the center, sprinkle it with the remaining cumin. Reduce heat, cover the cauldron and simmer pilaf for 40 minutes.