Crumbly pilaf with pork: which ingredient should be added

Pilaf is a hearty rice dish that can be cooked in different ways: with meat, without meat, with spices, onions, and garlic. Perfectly cooked pilaf is crumbly, does not stick together, and is very flavorful.

Food blogger Yuliia Mikulich shared a recipe for pork pilaf on her Instagram page. According to the cook, the amount of oil plays an important role: the more oil, the more crumbly the pilaf. But it's important not to add too much of it so that the pilaf doesn't get greasy.

Ingredients:

• meat (pork) - 500 g
• rice - 300 g
• carrots - 220 g
• onion - 180 g
• garlic - 1 head
• spices, salt
• vegetable oil - 90 g
• water - 400 + 100 g

Method of preparation:

1. Rinse rice well. You can leave it in the water while you cook meat and vegetables.

2. Dice meat and cut onions and carrots into strips.

3. First, fry the onion until golden brown, then add the meat and fry it until it changes color.

4. Add the carrots and fry for 5 minutes.

5. Put the meat and vegetables in a saucepan and add 400 g of water. Add salt and spices. Bring the water to a boil and simmer the meat for 40 minutes under the lid.

6. After 40 minutes, pour the rice into the pot and smooth out the surface. Pour 100 g of water and cook the rice until it swells and the liquid evaporates.

7. Put a garlic clove in the middle, press it lightly and make holes in the rice. Pour a little water into the holes and cook the pilaf under the lid until the rice is tender, about 20 minutes. Add water to the holes as needed.

8. 5 minutes before cooking, add bay leaf to the dish. Then remove it. Stir the pilaf and let it stand for a while.

You can also find more recipes on OBOZREVATEL:

• Chicken pilaf
• Pilaf with beef
• Pilaf on the fire