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Pilaf with minced meat in a saucepan

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892
Kitchen Eastern
Calorie content 98.8 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 4.2 gr.
Fats * 6.4 gr.
Carbohydrates* 15.1 gr.
* per 100 gr. product
Pilaf with minced meat in a saucepan
Content

Pilaf with minced meat for the pan is not a classic, but if there is no multicooker or cauldron, it can be cooked in a saucepan with a thick bottom. If there is no such pan, then the minced meat with vegetables can be fried in a pan and then continue to stew the pilaf in the pan. To avoid rice porridge, for such a pilaf, you need to take steamed rice and measure the amount of water correctly (for pilaf, the proportion is 1: 2). The pan must be cleanly washed and wiped dry, then the pilaf will not burn. And one more thing: the pan should have a tight lid, if there is none, then cover the pan with pilaf with a wet towel and place the lid on top. During frying, minced meat does not need to be kneaded very much, but leave in pieces.

Ingredients

Cooking process

step 1 out of 14
First, prepare all the ingredients for making pilaf. Defrost the minced meat beforehand. Peel and wash the carrots and onions.
step 2 out of 14
Grate the carrots on a coarse grater or cut into thin strips, as you prefer.
step 3 out of 14
Chop the peeled onions into small pieces either with a knife or in a food processor.
step 4 out of 14
Pour vegetable oil into a saucepan for pilaf to cover the bottom by 1 cm, not less. Heat the oil well and fry the chopped onion in it until transparent.
step 5 out of 14
Then transfer the chopped carrots to the onion, cover the saucepan and simmer these vegetables over medium heat for 7-10 minutes.
step 6 out of 14
Then transfer the minced meat to the vegetables, dividing it into medium pieces with a fork. To prevent the minced meat from getting too small, it is sometimes mixed with an egg and shaped into small meatballs. Sprinkle the minced meat with salt, black pepper and add all the seasoning for the pilaf.
step 7 out of 14
Then pour water into the pot so that it covers all the ingredients. Cover the saucepan and simmer the minced meat with vegetables over low heat for 20 minutes.
step 8 out of 14
After this time, rinse the parboiled rice once with cold water and place in an even layer on top of the minced meat with vegetables. Then add warm water 2 cm above the rice layer to the saucepan. Cook the pilaf over high heat for 10 minutes.
step 9 out of 14
Peel the garlic and cut the cloves with a knife.
step 10 out of 14
Transfer the garlic to the pilaf and simmer over low heat under a tightly covered lid until the water has completely evaporated and the rice is cooked.
step 11 out of 14
Leave the cooked pilaf for 10 minutes to infuse.
step 12 out of 14
Then mix it gently with a spoon and remove the sample.
step 13 out of 14
Put the pilaf cooked in a saucepan with minced meat in portioned plates and serve.
step 14 out of 14
Your pilaf turned out to be fragrant, crumbly and very tasty.
Bon Appetit!

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