Pilaf
Description
The recipe is traditional; I learned how to cook this plov from a man from Central Asia who worked at our summer house. Therefore, I recommend following the recipe exactly. And, of course, you can similarly prepare plov on the stovetop.
Instructions
- 1
Step 1
1. Peel the onion and slice it into half-rings; for the garlic, cut off the root ends without peeling.
- 2
Step 2
2. Peel the carrots and cut them into strips.
- 3
Step 3
3. Wash the meat and tail fat, then cut into pieces of arbitrary size.
- 4
Step 4
4. Rinse the rice thoroughly.
- 5
Step 5
5. Place the cauldron over medium heat and add the tail fat. Wait until it melts well.
- 6
Step 6
6. Add the meat and fry everything well together.
- 7
Step 7
7. Add the onion and sauté for about 5-7 minutes.
- 8
Step 8
8. Add the carrots, pour in the oil, and sauté everything together over low heat for about 15 minutes. The carrots are cut quite large, so they need to be well cooked through.
- 9
Step 9
9. Add cumin, mix well.
- 10
Step 10
10. Add the rice and sauté it, stirring, until each grain is coated with oil.
- 11
Step 11
11. Insert the garlic heads, pressing them down. Pour in water to cover the pilaf by 2 cm. Add salt. Increase the heat and bring the dish to a boil. Then cover the pot with a lid and reduce the heat to the minimum.
- 12
Step 12
12. When all the water has evaporated, make indentations in the rice and pour a little water into them. Cover with a lid and leave for half an hour over the lowest heat.
- 13
Step 13
13. Serve the pilaf immediately. Everything is delicious: the rice, the meat, and especially the garlic!