The recipe is very simple. But, of course, there are subtleties that should be taken into account to make the pilaf perfect. I don't know if this is "right" or "wrong" (write, by the way, about this in the comments), but it is incredibly tasty, insanely aromatic, "juicy" and very appetizing! And such pilaf can be cooked in any kitchen!
How to cook
Pour oil into a saucepan and put onions, cut into half rings. Of course, it is better to take a saucepan with a thick bottom and walls - this will make the pilaf tastier. But if there is no such, any will do. I have a 4 liter saucepan. Fry the onions over high heat until golden brown.
And you can lay out the meat. I have beef today. But you can cook such pilaf with lamb (which is even tastier) and pork (although I don't like it). I preliminarily cut the meat into small pieces. Without reducing the heat, I fry the meat for 10-15 minutes without a lid.
Then I add the carrots. I always cut it coarsely for pilaf. I stir and fry with meat for another 7-8 minutes.
I add salt and spices. I have zira (I never cook pilaf without it!), Barberry, black pepper and some turmeric. I fill it with hot water so that it covers the meat. Cover the pot with a lid, reducing the heat to medium, and simmer for 40-45 minutes. I do not mix anything and I do not open the lid.
I wash the rice in cool water 7-8 times (until the water becomes clear). I turn the rice very carefully! I usually use locally produced rice for pilaf (most often Krasnodar).
I spread the rice and spread it over the surface. I do not mix! I press with a spatula and add water so that it covers the rice by about 1-1.5 cm. It is very important to guess with water here! It is undesirable to add too much water.
In the video below, I showed how I prepare this pilaf and how much water I add. There are also recipes for pilaf in a slow cooker and in the oven. Take a look - you will definitely like it:
Cook under a lid over medium heat for 5-7 minutes. Then I spread and press the garlic and hot pepper into the rice a little. Pepper, of course, you don't need to add - it won't get any worse!
With a wooden stick I make holes for the steam to escape. But I don't mix rice with meat.
Cover and cook for another 20 minutes. After 20 minutes, I put a towel under the lid. It will absorb excess moisture. Leave the pan on the slowest heat for another 15-20 minutes.
Well, that's it! Done! Here's how rice turns out:
It remains to mix with the meat and you can serve! The pilaf turns out to be very aromatic and very tasty!
RECIPE:
• Meat (I have beef) - 900 g
• Rice - 800 g
• Vegetable oil - 120 ml
• Onions - 200 g
• Carrots - 600 g
• Salt (to taste!) - 1.5 tsp.
• Zira - 1 tsp. (with a slide)
• Barberry - 1 tsp. (with a slide)
• Turmeric - 1/3 tsp.
• Ground black pepper
• Garlic - 1 head
• Red hot peppers (optional) - 3 pcs.