Pilaf with Meatballs
by Editorial Staff
Pilaf with meatballs (kaimali palov) is an ancient, classic version of pilaf cooking, which has a delicate and refined taste. The meatball pilaf is quick and the recipe is simple.
Ingredients
- Rice – 1 kg
- Fatty lamb or beef (pulp) – 1 kg
- Carrots – 600 g
- Onions – 500 g
- Salt – 6 teaspoon
- Zira – 6 teaspoon
- Ground red pepper (sweet or hot) – 1-2 teaspoon
- Ground black pepper – 2 teaspoon
- Vegetable oil – 300 g
Directions
- First of all, peel and wash 500 grams of onions. Cut 250 grams into half rings, 250 grams – into small cubes.
- We pass through a meat grinder 1 kilogram of fatty beef or lamb.
- Add 1 teaspoon of salt, 1 teaspoon of cumin and 1 teaspoon of ground black pepper to the minced meat, mix. Add the onion, cut into small cubes, and mix everything well again.
- Dip your hands in vegetable oil and shape the meatballs the size of a walnut. We put it on a board or baking sheet, oiled, and send it to the refrigerator. The pilaf meatballs are ready.
- We clean and wash 600 grams of carrots. Cut the carrots into strips approximately 4 millimeters thick.
- Pour 300 milliliters of vegetable or ghee oil into the cauldron, or in half. We heat the oil until the first smoke. We lay onion cut into half rings.
- Fry the onion until golden brown. Add the prepared carrots, mix. Add 1 teaspoon of ground black pepper, 5 teaspoons of lightly ground cumin and 1-2 teaspoons of red ground sweet or hot pepper, mix.
- Add 1.8 liters of cold water to the cauldron. Bring to a boil. Add 5 teaspoons of salt and 1 teaspoon of sugar.
- We take out the meatballs from the refrigerator and put them in a cauldron. Bring to a boil, make a small fire.
- While the zirvak is boiling, prepare the rice. We wash one kilogram of rice well in cold water, change the water 4-5 times until the water becomes clear. We discard the rice in a colander.
- Put the rice in an even layer in a cauldron on top of the meatballs
- We make the highest possible fire under the cauldron and evaporate all the liquid.
After the moisture has completely evaporated with a slotted spoon, collect the rice to the middle of the cauldron with a slide, make 5 holes with a wooden stick so that the remaining moisture from the bottom of the cauldron evaporates. - We make a very small fire under the cauldron, cover with a towel and a lid. The evaporation time of rice depends on its type and takes from 20 to 40 minutes.
- After 20 minutes, remove the cauldron from the heat, remove the lid, gently mix the pilaf with the meatballs.
Let stand for 5 minutes and put the pilaf with meatballs on a plate.
Bon appetit!
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