Pilaf with minced meat and tomato paste
0
763
Kitchen
Eastern
Calorie content
116.2 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
4.8 gr.
Fats *
7 gr.
Carbohydrates*
19.4 g
Pilaf with minced meat is prepared an order of magnitude faster than a recipe with lumpy meat. The fibers are already ground and do not need to be stewed for a long time. Therefore, such a dish can be called an express version of traditional pilaf. It is noticed that children like pilaf with minced meat more. We recommend using long-grain rice - it always turns out to be crumbly and does not result in porridge. The main thing is to rinse it well initially and not stir it during the cooking process. For color and a delicate sweet and sour note, add a little tomato paste.
Ingredients
Cooking process
In a deep frying pan or in another suitable thick-walled dish, heat up such an amount of odorless vegetable oil so that it covers the bottom with a layer of one and a half centimeters. Pour the carrots into the heated oil, fry them for several minutes until soft, not forgetting to stir. Then pour in the onion, stir and fry until the onion becomes transparent and begins to brown slightly.
Add enough hot water to cover the rice by one and a half to two centimeters. Sprinkle with additional salt to taste. Three heads of garlic in the palms, remove the upper husk, but do not divide into slices, then rinse. Place the heads of garlic in rice. Close with a lid and bring to a boil. When the liquid boils, reduce the heat to minimum and cook pilaf for twenty to twenty-five minutes.
Bon Appetit!