“Clear” Pilaf (Crumbly Pilaf with Pork)
by Editorial Staff
If you are not “friends” with rice, and you never get crumbly pilaf, then according to this recipe you will definitely cook delicious crumbly pilaf!
Serving: 4
Ingredients
- Long grain parboiled rice – 1 cup
- Fatty pork – 500 g
- Carrots – 1-2 pcs.
- Bulb onions – 2 pcs.
- Seasoning for pilaf – 1 teaspoon.
- Garlic – 3 cloves
- Salt to taste
- Ground black pepper – to taste
- Bay leaf – 1-2 pcs.
- Vegetable oil – for frying
Directions
- Prepare foods according to the pilaf recipe.
- Peel the onion and cut into large cubes.
- Peel the carrots and cut into small cubes. Chop the garlic finely.
- Cut the meat into 3×3 cm pieces.
- Fry the meat in 3 tablespoons of vegetable oil until brown, 5 minutes.
- Then put the onions, carrots and garlic into the pan. Fry, stirring occasionally, for another 5 minutes. Then sprinkle the meat and vegetables with spices, add bay leaves, salt well, cook for a couple of minutes. Pour 1/2 glass of water, cover and simmer over low heat for about 10 minutes.
- Remove the cover after 10 minutes. If there is a lot of liquid left, then cook without a lid for another 5 minutes. As a result, the meat should remain in quite a small amount of liquid, rather even in fat.
- While frying is being prepared, boil the rice in 3-4 glasses of water with the addition of 1 teaspoon. salt. Cook over low heat until tender (about 15 minutes). Rinse the rice under cold water.
- Transfer rice to a pan with meat and vegetables, stir, heat for 2 minutes.
- Pork pilaf is ready. I recommend serving crumbly pilaf with pickles and herbs. Bon appetit!
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