Asian pilaf
Description
The Asian pilaf is very easy to prepare. If you want the rice to be fluffy, rinse it well to remove the starch, changing the water 7-8 times. This recipe yields a tasty, aromatic, and low-fat pilaf. If you prefer it richer, double the amount of sunflower oil.
Instructions
- 1
Step 1
Prepare the ingredients for cooking pilaf.
- 2
Step 2
Wash the veal, cut it into pieces, and place it in a saucepan or pot with a thick bottom.
- 3
Step 3
Pour 20 ml of refined sunflower oil and fry the meat until a light golden crust forms.
- 4
Step 4
Peel and wash the carrots and onions. Cut the carrots into matchsticks and the onions into half-rings. Place them into the pot with the meat.
- 5
Step 5
Add another 25-30 ml of sunflower oil and simmer the vegetables with the meat under a lid for 10-15 minutes, stirring occasionally. Add salt, turmeric, and cumin.
- 6
Step 6
Rinse the rice thoroughly in 7-8 changes of water. Then soak in hot water for 25-30 minutes. Season with salt to taste.
- 7
Step 7
Spread the rice evenly over the meat with carrots and onions. Pour in hot water so that it is about one to one and a half fingers above the rice. Turn the heat to slightly above medium and cook the pilaf until all the water on the top and around the edges has evaporated, but some remains at the bottom.
- 8
Step 8
After the rice, gather it into a mound from the edge toward the center. Make several holes in the rice down to the bottom of the pot to allow steam to escape. Now cover the pot with a lid, reduce the heat to the lowest setting, and cook the pilaf for another 20-25 minutes.
- 9
Step 9
Stir the finished pilaf and let it rest for 30-35 minutes.
- 10
Step 10
The wonderful Asian pilaf is ready. It can be served.