Milk pilaf
Description
The dish is easy to prepare without unnecessary complications. Try making this new dish—pilaf cooked in milk—and enjoy its incredible creamy flavor, gathering your whole family or friends around the table. Serve the pilaf with pickles, sauces, and fresh herbs such as dill, parsley, and green onions. You can prepare this dish not only with pork but also with lamb. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Remove the meat from the bone, rinse it, remove tendons and membranes, and cut into pieces. Heat vegetable oil in a cauldron and fry the meat pieces in it for about 10-12 minutes until browned.
- 3
Step 3
Peel the carrots and onions, rinse in water, cut the carrots into strips and the onions into half-rings. Add to the cauldron and fry with the meat for about 2-3 minutes.
- 4
Step 4
Rinse any type of rice to remove starch from the grains. It is best to use parboiled rice, as lactic acid will increase the cooking time of the grains.
- 5
Step 5
Rinse the garlic head, place it in the center of the rice. Add salt, spices, dried barberry, and bay leaves.
- 6
Step 6
Pour in milk of any fat content, as long as it's not spoiled. After the milk, add warm water. If you don't add water, the rice will take a very long time to cook and will remain half-raw.
- 7
Step 7
Bring the liquid in the cauldron to a boil, reduce the heat to the lowest setting, and cover the container with a lid. Simmer the pilaf for about 30 minutes without stirring.
- 8
Step 8
After this, turn off the heat, do not open the lid, and let the pilaf steam for 15 minutes—the rice will absorb the remaining liquid.
- 9
Step 9
Place the finished dish on plates and serve hot.