Fast Pork Pilaf
by Editorial Staff
This recipe, so to speak, is based on the real Uzbek pilaf. For those who don’t eat pork, I recommend making a chicken recipe. Fast and tasty.
Cook: 1 hour
Serving: 4
Ingredients
- Pork (or chicken) – 600 g
- Rice – 1.5 cups
- Carrots – 1 pc.
- Bulb onions – 2 pcs.
- Vegetable oil – 30 g
- Salt to taste
- Pepper to taste
- Sugar – 0.5 teaspoon
- Seasoning for pilaf – 0.5 teaspoon
Directions
- Wash and dry the pork .
- Cut the meat into portions, about 2×2 cm in size.
- Preheat a frying pan, pour in vegetable oil. Lay out the meat. Fry over medium heat until golden brown, turning the pieces over (10-15 minutes).
- Peel and wash the carrots. Grate the carrots on a coarse grater or cut into thin strips.
- Peel, wash the onion, cut into small cubes or thin half rings.Put the prepared meat in a cauldron. Put carrots and onions in a frying pan in hot oil. Simmer, stirring occasionally, over medium heat for 2-3 minutes. Put frying in a cauldron with meat.
- Boil the kettle. Mix the meat with vegetables in a cauldron. Season with salt, pepper, add your favorite spices, sugar. Mix. Pour boiling water over. Boil.
- Rice, preferably long-grain, rinse well. Put on the meat. If necessary, add boiling water. The rice should be covered with water for 2 fingers. Cover, reduce heat to low. Cook pork pilaf until rice is cooked, about 40-45 minutes.
- Quick pork pilaf is ready.
Enjoy your meal!
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