Pilaf with meat, dried apricots and raisins
0
1541
Kitchen
Eastern
Calorie content
187.7 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
6.1 gr.
Fats *
8 gr.
Carbohydrates*
42.7 g
Let's prepare pilaf with meat, dried apricots and raisins. We suggest using pork pulp with small layers of fat. Such meat will turn out to be especially juicy, rich and will go well with fruity notes. Of course, pork can be replaced with old beef, lamb, chicken - the taste of pilaf will be different, but it will still be excellent.
Ingredients
Cooking process
We wash the meat, dry it with a towel to remove excess moisture and cut into small pieces. Pour vegetable oil into a cauldron or a voluminous thick-walled pan in such an amount that it covers the bottom with a layer of one and a half to two centimeters. Heat the oil to a hot temperature and lay out the pieces of meat. Fry them on all sides over medium-high heat until a light crust appears on the surface. At the end of frying, sprinkle the meat with salt and black pepper to taste.
During the frying of meat, peel the carrots from the upper skin, rinse, dry and cut into small thin cubes. Peel the onions, wash them, dry them and cut them into thin quarter-rings. Put the vegetables in a cauldron to the fried meat, reduce the heat to medium, stir and continue cooking for another five to ten minutes.
Place the rice in a sieve, rinse well under running water. The groats should become translucent, and the water should come out of the rice completely clean. This will remove all excess starch and ensure the pilaf is crumbly. We spread the washed rice in a thick layer in a cauldron on top of meat and dried fruits. We align.
Sprinkle with salt and black pepper, add pilaf spices. We wash the head of garlic, but do not divide it into cloves. We install it entirely in the center of the cauldron and press it into Fig. We close the cauldron with a lid and cook pilaf for twenty - twenty five minutes. The water should be absorbed into the rice. Then we turn off the stove, and leave the pilaf under the lid to reach readiness for another ten minutes.
Bon Appetit!