Goose pilaf
Description
I suggest you try this recipe for goose pilaf, and I hope you'll enjoy it. The key to a good pilaf is juiciness, so, not having a traditional cauldron at home, I cook this goose pilaf at home using a multicooker. This way, the dish cooks in its own juices, which is very important for a truly delicious pilaf.
Instructions
- 1
Step 1
1. Rinse the rice several times, then cover with clean water and let it soak for another 10-15 minutes.
- 2
Step 2
2. Meanwhile, cut the goose meat, making sure to include fatty parts frequently—this will make the pilaf juicier.
- 3
Step 3
3. Grease the multicooker bowl with fat, peel and coarsely chop the carrots and onions, then sauté everything together in "Frying" mode for about 20 minutes.
- 4
Step 4
4. When the meat is ready and the onion with carrots is sautéed, add salt, pepper, spices for pilaf, add rice, and pour in water.
- 5
Step 5
5. Set the "Rice" mode for one hour. Then keep it for another 15-20 minutes in the "Keep Warm" or "Heating" mode, transfer to a serving dish. Done!