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➠ Pilaf with crumbly rice and pork in a cauldron on the stove

Pilaf with crumbly rice and pork in a cauldron on the stove

739

Kitchen Eastern

Calorie content 159.8 kcal

Portions 6 port.

Cooking time 100 minutes

Proteins * 5.3 gr.

Fats * 14.2 g

Carbohydrates* 21.3 gr.

Pilaf with crumbly rice and pork in a cauldron on the stove

Content

This recipe will allow you to make delicious crumbly pork pilaf. The main secret is to take the right amount of water so that the rice boils, but does not turn into a sticky porridge. This dish can be served for lunch or dinner.

Ingredients

White rice 2 tbsp. Onion 1 PC. Carrot 1 PC. Pork 0.5KG Vegetable oil 2 tbsp Salt taste Seasoning (optional) 1 tbsp Garlic 1 PC.

Cooking process

Rinse the pork with running water and cut into cubes. Heat the cauldron over a fire, pour in vegetable oil and lay out the meat. Fry the pork over high heat until golden brown.

Peel and wash vegetables. Cut the onions and carrots into strips. Add vegetables to meat and cook for 5-7 minutes.

When the carrots are soft, add salt and spices and stir. The spices will fully develop their aroma under the influence of temperature.

Pour boiling water over the frying, dip a whole head of garlic into it. Cover the cauldron with a lid and simmer over low heat for 40-50 minutes.

Rinse the rice several times with running water. When the pilaf zirvak is ready, put the rice in the cauldron.

Pour water into the cauldron in such an amount that it rises 1.5 centimeters above the rice. Bring the contents of the cauldron to a boil over high heat, then reduce the temperature and simmer the pilaf for half an hour.