If you believe everything that is written on the Internet about cooking pilaf, then in a home kitchen, no matter how you twist it, you will still end up with rice porridge with meat.
Fortunately, many chefs and cooks do not agree with this statement, calmly continue to cook pilaf at home and delight their family and guests with their talent.
We'll tell you how to cook it quickly and deliciously.
You will need:
- rice - 1 kg;
- meat - 1 kg;
- onion - 1 kg;
- carrots - 1 kg;
- garlic - 1 medium head;
- bay leaf, salt, pepper and spices - to taste;
- vegetable oil - 70 ml.
How to cook
1. Meat. Cut it into pieces of about 1.5/1.5 cm, and poultry can be chopped and cooked with the bones.
2. Vegetables. Peel the carrots and cut them into strips or bars, cut the onion into small cubes, peel the garlic, but you don’t need to separate it into cloves.
3. Fig. Rinse thoroughly.
4. Fry the meat until the moisture evaporates, add vegetable oil, fry until golden brown, add the onion and, when it becomes transparent, add the carrots to the pan.
5. Simmer the vegetables with meat for 10-15 minutes, pour the rice into the pan, stir, pour in cold water two to three centimeters above the level of the rice.
6. Add salt and spices, place a head of garlic in the center, cover with a lid and cook over low heat until the water evaporates, without stirring.
Bon appetit!
