How to cook pilaf with lamb: the chef revealed the tricks
Since the times of the Soviet Union, pilaf has been a very popular dish, and to this day, the popularity of this dish has not lost.
It was prepared in its homeland in the Asian republics, but also throughout the country, but only in its homeland can pilaf be prepared properly.
Well, it’s not scary, because everyone can try to cook pilaf themselves, adding a little of their own flavor, says Yulia Arkhipova .
Time spent: 2 hours 30 minutes.
Servings: 6.
You will need the following products:
- Lamb – 600 g pulp;
- rice – long grain 600 g;
- oil – 200 ml (vegetable);
- carrots – 5 medium pieces;
- onions – 2 medium;
- hot pepper - one pod;
- cumin seeds – 1 tsp;
- garlic – 2 pcs.;
- salt.
Cooking pilaf
So, let's start cooking pilaf with lamb. First of all, we will rinse the rice several times in cold water, using a colander under the tap or you can rinse it in a deep saucepan, then leave it in it for at least an hour.
Now let's get to the meat, it needs to be washed thoroughly, then cut into small pieces on a cutting board. Then we'll peel and cut the onion into half rings, peel and wash the carrots, cutting them into strips.
Next, peel the garlic and cut off the roots, leaving the cloves whole.
Well, now we have come to the process of cooking pilaf with lamb. We take out the cauldron and heat it up, adding vegetable oil.
We wait until it gets hot and add the onion to it, we will fry the onion until it turns into a warm light brown color, it will take about ten minutes for this.
Next, after the onion frying time has elapsed, we will add meat to the cauldron, we will fry it, stirring, for another ten minutes. Now, after this time has elapsed, we should immediately add carrots, adding cumin, cook for another 15 minutes.
Well, now it's time to add two glasses of water to our future pilaf with lamb, it is necessary to salt it well, bring everything to a boil and then it is necessary to reduce the heat and cook for another 40 minutes.
So, the required time has passed (40 min.) Now it's time to increase the heat under the cauldron and throw in the pepper and garlic. It's time to get busy with our rice, first we'll wash it again and throw it in a colander.
Add rice to the cauldron, then level it – the rice in the cauldron should lie on a flat surface. Next, slowly pour 800-900 ml of boiling water along the wall of the cauldron, so that the rice is eventually covered with water by 2 cm with the top.
We close our pilaf and immediately bring it to a boil. We wait until our pilaf boils, make the heat medium, when the water leaves the surface, reduce the heat to minimum, cover our future aromatic dish with a lid and cook for another 20 minutes.
Now it's time to test our rice for readiness. We tried the rice with our teeth and if it's ready, we can say that our pilaf with lamb is ready!
We find and carefully take out the pepper and garlic from the pilaf, using the back of a spoon, transfer our pilaf to the appropriate dish and decorate with the pepper and garlic that we took out of the pilaf earlier.
Earlier we wrote about how to properly prepare store-bought dumplings.
