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Pilaf for 1 kg of rice

0
1514
Kitchen Eastern
Calorie content 127.2 kcal
Portions 10 port.
Cooking time 120 minutes
Proteins * 5.4 gr.
Fats * 8.8 g
Carbohydrates* 21.8 g
* per 100 gr. product
Pilaf for 1 kg of rice
Content

This pilaf is more than enough for a large company - nourishing, tasty, sincere. We definitely use long-grain rice, it will give the necessary friability to pilaf. We take lamb as the meat component, although, of course, you can use both pork and beef, depending on the product available. For flavoring, put cumin, coriander and garlic in pilaf - thanks to them, pilaf acquires a characteristic appetizing taste and aroma.

Ingredients

Cooking process

step 1 out of 12
We immediately prepare the rice. We place it in a sieve and rinse it under running water until transparent.
step 2 out of 12
Dry the lamb and cut it into small cubes, trying to evenly distribute the fat layers over all the pieces. Peel the carrots, wash, dry and cut into thin cubes. Peel the onions (3 pieces), wash, dry and cut into thin half rings. Three heads of garlic in the palms, remove the upper husk, but do not divide into cloves.
step 3 out of 12
In a cauldron or in another suitable deep thick-walled dish, heat the specified amount of odorless vegetable oil. Dip the remaining unpeeled, but washed and dried onion into the hot oil and fry it until dark golden brown. Then we extract it and discard it.
step 4 out of 12
Put chopped onions in the oil. Fry it until golden brown, stirring occasionally. It will take five to seven minutes.
step 5 out of 12
Then put pieces of lamb in a cauldron and fry them until golden brown. Do not forget to stir for an even browning.
step 6 out of 12
After the meat is browned, add the carrot sticks. Stir, continue to fry for another seven to ten minutes. Grind cumin and coriander in a mortar, pour the resulting coarse powder into a cauldron, also put salt and barberry.
step 7 out of 12
We cook everything together for another seven to eight minutes so that the spices highlight the aroma. Then we pour in such an amount of hot water so that the liquid covers the contents of the cauldron by two centimeters. We put hot peppers. We continue to simmer for an hour to soften the meat.
step 8 out of 12
After the specified time has elapsed, lay the washed and dried rice. We distribute it evenly over the meat and vegetables. We increase the fire to the maximum and carefully pour in boiling water so as not to disturb the rice layer and cover it with liquid three centimeters. You can pour boiling water through a slotted spoon so that the jet will not damage the rice layer.
step 9 out of 12
When the water is absorbed into the rice, press the heads of garlic into the cereal, reduce the heat to medium and continue cooking pilaf until the rice is fully cooked. Periodically we try the cereals and conclude that they are ready.
step 10 out of 12
When the rice is soft, remove the garlic. We make several punctures in the rice to the bottom.
step 11 out of 12
We cover the pilaf with a lid or an inverted plate and leave it to brew for twenty to thirty minutes, after which the dish can already be served.
step 12 out of 12
Transfer the cooked rice to a deep serving platter and serve hot.

Bon Appetit!
 

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