Best pilaf
Description
The dish is prepared without unnecessary complications. For those who didn't know, the finished dish can be served at the table.
Instructions
- 1
Step 1
1. Wash the meat. Pat dry to remove excess moisture. Cut into small pieces (no larger than 2 centimeters).
- 2
Step 2
2. Prepare the vegetables for plov. Peel the onion, rinse it under cold water, and slice into half-rings, moistening the knife blade with cold water beforehand.
- 3
Step 3
3. Then wash the carrots. Peel them. Cut a large amount of carrots into thin julienne strips.
- 4
Step 4
4. Heat vegetable oil in a wok. Add the onion and sauté slightly over medium heat. Season the onion with salt.
- 5
Step 5
5. Then add the meat and mix it with the onion. Cook over high heat, stirring quickly. Sprinkle with spices and mix. Reduce the heat, cover, and simmer, stirring occasionally, for 15 minutes.
- 6
Step 6
6. Place a layer of carrots over the meat, spreading it evenly. Pour a glass of cold water down the side of the cauldron so as not to disturb the layer of carrots. Once the water comes to a boil, simmer for 10–15 minutes, covered.
- 7
Step 7
7. Rinse the rice at least 5 times until the water runs clear. Then spread it over the layer of carrots, flatten it out, and let it simmer briefly to absorb the flavors. Bring water to a boil and pour it into the pot so that it is about two fingers above the rice. Reduce the heat and simmer the rice, covered, for half an hour. Then remove the lid and place whole garlic cloves into the rice. Cover again and remove from heat. Let it sit for 20 minutes, then fluff the pilaf and let it rest under the lid for another 10 minutes. Finally, mix once more and serve.