It's always a win-win lunch or dinner. But I will not take the risk and call it a dish of pilau, because this is just my version, cooking, but I assure you get a very tasty and crisp rice, and meat is tender and soft.
INGREDIENTS
-500gr meat. (I had neck of pork)
Figure -500gr. (I have long grain)
-500gr carrots.
-2-3sht bulb.
Salt -1ch.l.
Seasoning for pilaf -1,5st.l.
Vegetable oil -150ml.
Water -750 ml. (250ml in carrots, 500 ml in rice)
garlic -1golovka
COOKING METHOD
To begin, washed well with rice 500g, to clear water, I take a long grainy. Will give water to drain.
2-3 onions cut into half rings. 500 grams of carrots cut into strips. 500 grams of meat cut into cubes.
Take a thick-walled pan or kettle. Pour 150 ml of vegetable oil, good warm up and place a bow. Once the onions begin to gently gold, time takes about 5 minutes, add the meat, put 1 tsp salt and fry together until golden brown meat.
Now put the carrots, add seasoning to taste pilaf, I add 1.5 tablespoons All we mix pouring 250 ml water and simmer covered until carrots readiness time is 10 minutes.
Once the carrots become soft, put the rice and flatten, pour the boiling water. I 500 grams of rice in 500 ml water.
Fire making medium and cook for 15 minutes. Once the rice is fully absorbs the water making rice pile and pressed into the middle of the head of garlic.
Cover with a lid, and the fire makes the most minimal, cook 30 minutes and turn off. Rice with meat ready to mix and serve hot, I like his serve with a salad of fresh tomatoes and onions. For my taste it is ideal.
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