I bought a new cauldron-pan and decided to cook pilaf in it for the first course. I cooked a small portion, I took the ingredients "by eye"
Ingredients: beef, rice, onion, small carrots, salt, corn oil, garlic, dry red pepper, cumin (or seasoning for meat)
Cooking method:
Rinse the oblong rice with warm water until the water is clear. Soak in salted warm water for 30 minutes so that the rice retains its integrity and does not crack.
In a cauldron-pan, heat up any vegetable oil and fry the meat on it. The fire should be such that the meat is fried, not stewed.
I cut the onion and carrot into small cubes. Although in pilaf it is better to cut with chopsticks.
Fry for 3-5 minutes and pour hot water. We put a whole head of garlic in zirvak, add a little salt, you can put a spoonful of zira. My zira is over and I put a spoonful of meat seasoning. Reduce the fire to a minimum and cook for 30-40 minutes.
Then we drain the water from the rice and put it in a zirvak. I also put a small pod of red hot pepper here. Water and rice should be on the same level. If necessary, pour hot water through a slotted spoon and salt.
Since we soaked the rice, the preparation of pilaf will take a little time. Therefore, we monitor the boiling of water. And since the middle is cooked faster, we collect pilaf 2-3 times with a spatula from the edge to the middle, forming a “slide”.
Let's see if the rice is ready. If not ready, then pour in 50 ml of water and cook further. If cooked, then turn off the gas and cover the pilaf with a plate, or, like me, with a piece of foil. Let stand for a while so that the pilaf reaches and becomes crumbly.
We mix the finished pilaf and serve it to the table.