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Pilaf with minced meat in a cauldron

0
623
Kitchen Eastern
Calorie content 116.2 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 4.8 gr.
Fats * 7 gr.
Carbohydrates* 19.5 g
* per 100 gr. product
Pilaf with minced meat in a cauldron
Content

Pilaf with minced meat is a dish for those who love pilaf, and there is not enough time for a long process of cooking traditional pilaf with meat. When using good rice and pilaf seasoning, you will end up with a juicy and tender dish that is not inferior to the traditional taste. Cooking pilaf with minced meat in a cauldron, because in this dish pilaf is always excellent even for a beginner.

Ingredients

Cooking process

step 1 out of 5
Peel and rinse the onion and carrots. Chop the onion into small cubes and cut the carrots into thin cubes. Heat the vegetable oil well in a cauldron and fry the chopped vegetables in it.
step 2 out of 5
Then transfer the minced meat to the fried vegetables and divide it into pieces with a fork. Sprinkle the minced meat to your liking with salt, pilaf seasoning and black pepper, stir and fry for a couple of minutes.
step 3 out of 5
Rinse the long grain rice with cold water several times. Transfer it to a cauldron in an even layer on top of the fried ingredients.
step 4 out of 5
In a separate cup, dissolve the tomato paste in a glass of water and pour it into a cauldron. Then add clean water so that the liquid covers the rice by 1 cm. Place the unpeeled heads of garlic in the rice and sprinkle the rice with salt. Close the lid of the cauldron tightly.
step 5 out of 5
Simmer pilaf over low heat for 30 minutes. Then turn off the heat under the cauldron and let the pilaf brew for 10 minutes. Gently mix the pilaf cooked in a cauldron with minced meat, remove the sample and serve.
Bon Appetit!

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