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Buryat pilaf
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Buryat pilaf

60 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Buryat pilaf is almost no different from its counterparts in other world cuisines. I like it because it contains little fat, and all ingredients are boiled rather than fried in a large amount of oil heated until it smokes. Bay leaf is not usually added to regular pilaf, but here it doesn't spoil the taste. I really enjoyed this pilaf—give it a try. The finished dish can now be served.

Instructions

  1. 1

    Step 1

    Step 1

    Take all the ingredients for preparing Buryat-style plov.

  2. 2

    Step 2

    Step 2

    Cut the meat into pieces and place it in a cauldron or a heavy-bottomed pot.

  3. 3

    Step 3

    Step 3

    Add salt, ground black pepper, and turmeric. Peel and wash the carrots and onion. Cut the carrots into thin strips and the onion into half-rings. Add to the meat.

  4. 4

    Step 4

    Step 4

    Rinse the rice thoroughly and place it in a cauldron. Pour in water until the rice is completely covered. Cover with a lid and place over low heat. Cook the pilaf for 40-45 minutes.

  5. 5

    Step 5

    Step 5

    Then add bay leaf and butter to the pilaf.

  6. 6

    Step 6

    Step 6

    Add the chopped garlic. After 7-10 minutes, the pilaf will be ready.

  7. 7

    Step 7

    Step 7

    Stir the finished pilaf.

  8. 8

    Step 8

    Step 8

    Buryat pilaf is ready. Serve hot.