Pilaf is a dish that can feed the whole family. It is prepared from simple ingredients, and the result is great. The main thing is to know some of the nuances and observe them. Today I will tell you how to cook delicious pork pilaf in a cauldron.
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Ingredients:
Rice - 2 cups
Carrots - 1 pc.
Bulb onion - 1 pc.
Salt, black pepper - to taste
Vegetable oil - 2 tablespoons
Seasoning for pilaf - 1 tbsp.
Garlic - 1 head
Pork (pulp) - 0.5 kg.
Water
Step by step recipe:
We will prepare the products according to the list for the recipe.
Rinse the meat under cold running water and cut into medium-sized portions. Heat the cauldron with vegetable oil as hot as possible and lay out the pork.
Fry the slices from all sides until golden brown, stirring occasionally to make it even.
Meanwhile, peel the vegetables and chop them. Onions - in half rings, and carrots - in long sticks. Put the vegetable cuts to the meat and fry for another 4-5 minutes, stirring occasionally.
Then add the seasoning for pilaf, salt and black pepper. Warm up a little so that the spices can fully reveal their aroma.
Remove the top husk from the garlic (you do not need to completely peel it), rinse the head and place it in the center of the cauldron. Fill the contents with water, so that the ingredients are practically covered with it (as in the photo).
Cover the cooking container with a lid and cook zirvak (pilaf base) until the meat is cooked. This will take about 40 minutes, depending on the firmness of the pork.
Rinse the rice to clean water and put it in an even layer on top of the meat sauce. Smooth it out, but don't remove the garlic, but leave it in the same place.
If necessary, add more water (boiling water) so that it rises 1.5 cm above the cereal level. Bring the liquid to a boil, cover the cauldron with a lid and cook over low heat until the rice is cooked, about 30-35 minutes.
Then set the dish aside and give it time to brew and evaporate. It is best to wrap the cauldron for 15-20 minutes with a warm blanket or towel.
Delicious pork pilaf cooked in a cauldron can be served on the table, laying it in a slide on a large flat plate.
This dish is usually eaten hot with fresh herbs or vegetables.
Bon Appetit! Cook with love!
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