- 500g meat (lamb
Undoubtedly, for cooking a real pilaf is best suited for lamb. She gives this dish a unique taste and aroma. But you can take any other meat to your taste, such as pork, beef or chicken. Rinse the rice well several times and pour in cold water. It must be left to swell for about 40-60 minutes and then recline on a sieve or colander to excess glass liquid. Raisins also soak in cold water for 1 hour. Garlic heads spolosnize in running water, dry spines remove.
Pilaf should be cooked in a kazan or spacious saucepan with a thick bottom and walls. Pour vegetable oil into it, add the lamb or any other fat and simmer well. Wash the meat, cut into small chunks and toss in the greased oil. Peel onions and washed carrots and cut: onions – thick rings, carrots – large straws. When a crust appears on pieces of meat, add the onion to the pan and fry it until transparent for five minutes. Put the carrots down and fry for another ten minutes. Then pour two glasses of water into the Kazan, pour in the spices, salt and raisins and bring to the boil. After that, lay out the rice and gently add another glass of boiling water. It is necessary to do this by placing a saucer under the jet, so that the liquid flows to the rice from the edges of the dishes.
Without covering the lid, simmer the dish until almost all the liquid has evaporated. Then in several places, smash the surface of rice with a wooden stick, pour into the recesses over a tablespoon of boiling water and cover the casan. Tomate the pilaf until ready over a very low heat for approximately 30-35 minutes. Serve the dish, in the reverse sequence putting it on a large plate: rice, raisins, carrots and onions, meat. Put the garlic heads on top. Generously sprinkle the pilaf with washed and chopped greens.