For those who do not like lamb and fat tail for some reason, I suggest using duck meat. It meets all the criteria: it has enough fat, excellent and rich taste, it cooks faster. It so happened that traditionally mutton meat is used for pilaf, and mutton fat tail (fat) is heated as oil. But many do not like the specific taste of lamb meat, and even more so fat tail. Although the recipe for pilaf suggests getting a rather fatty dish as a result.
Ingredients: Duck meat (fatty) approximately, Rice for pilaf, Onion, Carrot, Raisins, dried apricots or barberry as desired, Spices (zira, hot pepper), Salt, Garlic, Water
Cooking method:
Please note that the recipe does not indicate vegetable oil, since I have fatty meat. Let's start with him. Divide duck meat into pieces. I took the fillet of the thigh and breast, parts of the wings. Put a heavy bottomed pan on to heat up. Put the meat on a hot and dry (not too hot) pan, fat down. We turn on the heating slightly above average. Our task: to melt fat.
Prepare the onions and peel the carrots. Chop carrots into cubes, onions into half rings. The first 10-15 minutes do not mix the meat, wait until the fat is rendered, and the meat is fried until golden brown, stirring occasionally. Let's put the kettle on to boil.
After that, we send the onion to the meat and fry it until golden. Next in line are carrots in cubes. We bring it to softness and also lightly caramelize. Add cumin and hot pepper to taste. If you do not use zira, omit this point.
Pour boiling water so that the meat is slightly covered, salt, cover with a lid and leave to languish on slow heating until the meat is soft. It took me about 40 minutes. This gravy is called zirvak. While the meat is stewing, rinse rice for pilaf in cold water 2-3 times to remove excess starch. We do not divide the garlic into teeth, remove the upper husk.
Spread the rice on top of the meat without stirring! We level and wait a couple of minutes for the rice to be covered with oil (this gives friability to pilaf). Place the heads of garlic and add the raisins. Salt on top and pour water about 0.5-0.8 cm above the level of rice.
If you pour more water, this can be a lot. If all the water has been absorbed and the rice is not ready yet, you can always add more. Cover with a lid, set to simmer over low heat. Rice was ready in about 20 minutes. It depends on the type of rice. Let it brew for another 10 minutes and serve. Bon Appetit!