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➠ Pilaf from brown rice with lamb

Pilaf from brown rice with lamb

1375

Kitchen Eastern

Calorie content 296.2 kcal

Portions 8 port.

Cooking time 150 minutes

Proteins * 6 gr.

Fats * 33.8 g

Carbohydrates* 27.3 g

Content

A picnic or a hearty lunch for a large company - pilaf with lamb will help feed everyone. In this recipe, we'll show you how to make a delicious brown rice dish.

Ingredients

Mutton 700 gr. Brown rice 500 gr. Carrot 500 gr. Onion 100 g Pork lard 100 g Garlic 2 pcs. Zira 0.5 tsp Salt taste

Cooking process

Rinse the rice well and cover with cold water for half an hour.

Peel the carrots, wash and cut into strips.

Remove the husk from the onions and cut them into half rings. Remove the top layer of husk from the garlic and cut the roots.

Cut the bacon into small cubes. Heat the cauldron over high heat. then put the lard in it and melt the fat out of it. Remove greaves from the cauldron with a slotted spoon.

Fry the lamb in fat on all sides.

Then put the onion in a cauldron and fry it until golden brown.

Add meat and carrots to the fried onions, continue to fry over medium heat for 15 minutes.

When the carrots become soft, pour boiling water into the cauldron, bring the zirvak to a boil and continue cooking over low heat for 15-20 minutes.

Then add the garlic and cumin, cook for another 15 minutes, salt to taste. Zirvak should be slightly salty.

Next, put rice in a cauldron and add more boiling water so that it covers the cereal. Bring the pilaf to a boil and simmer, covered, for 20 minutes.

Then, using a deep bowl, collect the rice with a slide and keep the cauldron over the slowest heat for 25-30 minutes to evaporate the remaining broth.