Crumbly pilaf with meat for dinner: sharing the secrets of cooking a successful dish
Pilaf is a very satisfying and tasty dish that can be cooked with both meat and vegetables. To make the rice crumbly, it is very important to stir the dish during cooking, and you can also put the half-cooked pilaf in the oven to stew it.
- meat - 300-400 g
- rice - 300 g
- carrots - 1-2 pcs.
- onion - 1-2 pcs.
- garlic - 2 heads
- salt, pepper, spices for pilaf - to taste
- frying oil
Method of preparation:
1. Rinse rice to clean water, meat rinse, dry and cut into small pieces. Cut onions into half rings, carrots into straws.
2. Heat the oil in a saucepan and fry the onion until golden brown. Add the meat and cook stirring for about 10 minutes, until the meat is well browned. Then add the carrots and fry for another 5 minutes. Pour boiling water 2 cm above the meat, season with salt and pepper, add pilaf seasoning and simmer for 20 minutes.
3. Add the rice, flatten (but do not stir), put the garlic heads inside, cover with water 2 cm higher and cook over maximum heat without a lid until the liquid has almost completely evaporated. Then reduce the heat to low, cover and let it steam for another 15-20 minutes. Alternatively, cover the pan with foil, remove the handles and place in a preheated oven for another 20 minutes. After 15-20 minutes, stir the pilaf and you're ready to eat.
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