Pork pilaf cooked in a roaster
Description
The recipe won't take much time. This dish from Uzbek cuisine turns out very aromatic when prepared correctly. Make sure you've added enough spices and don't overdo the carrots. Serve hot.
Instructions
- 1
Step 1
1. First, I melted the fat in a roasting pan.
- 2
Step 2
2. When the fat had melted, I removed the pieces of bacon and fried the onion, apple, and a piece of black bread.
- 3
Step 3
4. When the oil is hot, it's time to add the meat, preferably in layers, so that each piece is well-seared.
- 4
Step 4
3. After removing the onion, apple, and bread from the duck, add half a cup of vegetable oil.
- 5
Step 5
4. When the oil is heated, it's time to add the meat, preferably in layers, so that each piece is thoroughly seared.
- 6
Step 6
5. Place the onion, sliced into half-rings, into the casserole dish.
- 7
Step 7
6. After ten minutes, the onion will turn golden. During this time, cut the carrot into thin strips.
- 8
Step 8
7. Place the sliced carrots in a casserole dish and pour boiling water over them. Add 2 heads of garlic, peeled of their outer skins. Simmer for about 5 minutes.
- 9
Step 9
8. Rinse the rice under running water. I rinsed it about 7 times until the water became clear.
- 10
Step 10
9. Place the rice in the casserole dish, add pilaf spices and cumin. Simmer for 30-40 minutes.
- 11
Step 11
10. When the rice is cooked, add the garlic cloves for a few more minutes.
- 12
Step 12
11. The dish is ready!