Pilaf at Home
by Editorial Staff
Many people love pilaf, but everyone cooks it differently. Pilaf comes from Asia, so mutton is traditionally used for its preparation. But, at my house this meat is not very popular, so I cook pork pilaf. Of course, pilaf cooked on the stove is different from pilaf cooked in a cauldron over a fire. But it still turns out delicious.
Ingredients
- Pork (or other meat) – 500 grams
- Long grain rice – 250 grams
- Large carrots – 1 pc.
- Garlic – 1 head
- Bay leaf – 2-3 pcs.
- Allspice peas – to taste
- Barberry – to taste
- Freshly ground pepper mixture – to taste
- Salt to taste
- Vegetable oil – for frying
Directions
- Wash the meat, cut into large pieces, about 3 cm
each . Heat the cauldron well (non-stick pan), add oil and send the meat to the cauldron – fry over high enough heat. - Wash the carrots, peel, cut into pieces (large strips). When the meat is browned, send the carrots to fry with the meat.
- When the meat and carrots are well done, add salt and spices, stir. Place in the center (press to the bottom of the cauldron) a head of garlic – peeled from the top layers of the husk and washed.
- Wash the rice, put on top of the meat. Do not stir. Fill everything with water – one and a half to two fingers above the rice level.
- Cover, bring to a boil over high heat. Then reduce heat to very low and cook everything for about 1 hour.
Bon appetit!
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