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Plain pilaf
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Plain pilaf

60 min4 serv.20 февр. 2026 г.

Description

The most delicious pilaf is definitely made with lamb! This meat becomes tender, juicy, and flavorful when cooked slowly over a long period. Choose the hind leg of a young lamb for an incredible taste. Add various spices and seasonings to your liking, but remember to first sear the meat and then braise it for 40–60 minutes before adding other ingredients; otherwise, the meat will remain tough.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the listed ingredients. Rinse the meat under water, removing the abundant tendons and membranes. Dry it with paper towels. Peel the onion and carrots and rinse them under water. Wash the whole garlic head without peeling the cloves, as it will be used whole.

  2. 2

    Step 2

    Step 2

    Cut the lamb into portion pieces, and if necessary, chop the bones with an ax. Thoroughly wash the small bone fragments. Heat vegetable oil in a cauldron and place the meat pieces into the container.

  3. 3

    Step 3

    Step 3

    Sear for 12–15 minutes, turning the meat occasionally. It is important to brown the lamb well so that it imparts color and flavor to the broth later.

  4. 4

    Step 4

    Step 4

    Pour in 200 ml of boiling water and bring to a boil. Reduce the heat to moderate and simmer the lamb for about 30 minutes. The larger the pieces, the more time will be needed for cooking.

  5. 5

    Step 5

    Step 5

    Cut the carrots into strips and the onions into half-rings. When the liquid has almost evaporated, add the sliced vegetables to the cauldron, mix well and simmer for 5 minutes.

  6. 6

    Step 6

    Step 6

    Rinse the rice several times in cold water until the liquid becomes clear. Drain the water, then transfer the rice to a cauldron and spread it evenly.

  7. 7

    Step 7

    Step 7

    Add the spices and seasonings. Place the garlic head in the center and press it down slightly so that it stays in the middle even after cooking.

  8. 8

    Step 8

    Step 8

    Pour 500 ml of boiling water along the side to avoid disturbing the rice. Bring everything to a boil, then reduce the heat to the lowest setting. Simmer the pilaf for about 30 minutes, or until the rice is cooked, without stirring.

  9. 9

    Step 9

    Step 9

    After the specified time, the grain will have absorbed the colorful broth, and an incredible aroma will fill the kitchen.

  10. 10

    Step 10

    Step 10

    Place the pilaf on a serving dish or plate and serve hot. You can sprinkle or garnish with fresh herbs. Enjoy your meal!