Classic pork pilaf
Description
There are dozens of recipes for preparing pilaf, and different countries have their own way of making it, but all recipes include rice and meat (pork, beef, lamb, or chicken). You can cook this pilaf today, and reheat the leftovers the next day—they will be just as delicious.
Instructions
- 1
Step 1
1. Clean and wash the meat, then cut it into small pieces. Pour oil into a cauldron and place it over heat, add spices, and fry the pork pieces for 10-15 minutes.
- 2
Step 2
2. Peel the onion and dice finely. Peel the carrot and grate coarsely. Add the vegetables to the cauldron with the seared meat, season with salt and pepper.
- 3
Step 3
3. Rinse the rice until the water runs clear, then add it to the pot, spread it evenly, and pour in water so that it covers the rice by two fingers.
- 4
Step 4
4. Bring to a boil, add curry, cover with a lid, and simmer over low heat for 30 minutes. Then add peeled garlic cloves, sprinkle with chopped herbs, and cook for another 10–15 minutes. Turn off the heat, but leave the lid on. Let it sit for another 10–15 minutes before serving.