How to cook crumbly pilaf in a skillet: share the technology
You can cook delicious crumbly pilaf even in a frying pan. This technology will take you as little time as possible. And to make the texture perfect, you need to cover the dish at the right time.
The idea of cooking crumbly pilaf in a frying pan was published on the Instagram page of food blogger Polina with the nickname polli_cooking.
Recipe for crumbly pilaf in a pan
Source: Screenshot of the post on the Instagram page of food blogger Polina with the nickname polli_cooking
Ingredients:
- 600 g of pork/lamb
- 200 g of devzira/basmati rice
- vegetable oil
- 2 tbsp. of pilaf spices
- 1 onion
- 1 carrot
- 1 head of garlic
- 400 ml. hot water
Method of preparation:
Chopping onions
Source: Screenshot of a post on the Instagram page of food blogger Polina with the nickname polli_cooking
1. Add oil to a frying pan and fry the onion, diced into small cubes.
Putting meat to onions
Source: Screenshot of a post on the Instagram page of food blogger Polina with the nickname polli_cooking
2. Fry until golden brown and add the meat, cut into small pieces. Fry for 5-10 minutes and add the diced carrots. Fry for another 10 minutes over medium heat.
Adding spices
Source: Screenshot of a post on the Instagram page of food blogger Polina with the nickname polli_cooking
3. Add salt and spices, and mix well.
Rice rinsing
Source: Screenshot of a post on the Instagram page of food blogger Polina with the nickname polli_cooking
4. Rinse the rice well (3-4 times until the water is clear) and add it to the pan. Stir and cover with hot water.
Adding garlic
Source: Screenshot of a post on the Instagram page of food blogger Polina with the nickname polli_cooking
5. Add the garlic clove and cover, reduce the heat to low, and cook for another 30-35 minutes until the water has completely evaporated. Do not open the lid and do not stir the pilaf.
Ready-made pilaf in a frying pan
Source: Screenshot of the post on the Instagram page of food blogger Polina with the nickname polli_cooking
After the water has completely evaporated, take out the garlic and stir the pilaf.
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