Ukrainian-style pilaf with pork
Description
The recipe won't take much time. The rice for pilaf should be long-grain, not round or parboiled. You can use any meat, but fatty meat is most commonly used for pilaf. Be sure to sauté the rice so that the pilaf turns out fluffy. And, of course, don't forget a good mood while cooking. Serve hot.
Instructions
- 1
Step 1
1. Rinse the rice under running water 8-9 times until the water runs clear. Leave it to dry on any surface.
- 2
Step 2
2. Rinse the meat and cut into small pieces. Sear in a multicooker without oil until golden brown. Don't forget to add a little salt.
- 3
Step 3
3. Cut the onion into medium-sized cubes and fry in oil. Add black pepper.
- 4
Step 4
4. Grate the carrots on a fine grater and add to the onions when they start browning. Add oil if necessary and place 2 whole garlic cloves.
- 5
Step 5
5. After a couple of minutes, add bay leaf, peppercorns, barberry, cumin, turmeric, paprika, red pepper, and nutmeg to the skillet.
- 6
Step 6
6. When the water has evaporated from the meat, add the sautéed vegetables to the multicooker and set it to the "Stewing" mode. If cooking on the stove, simmer over medium heat.
- 7
Step 7
7. Place the dried rice in a frying pan, add a couple of tablespoons of olive or sunflower oil, and fry, stirring constantly, until the rice becomes loose and crumbly.
- 8
Step 8
8. Add the rice to the meat in the multicooker or pot, insert a whole head of garlic in the center, and pour in salted water. The water should cover the rice by 1 cm. Cook over low heat for 50–60 minutes, without opening the lid for the first half hour. In the multicooker, set the "Stewing" mode for 30–40 minutes.
- 9
Step 9
9. Do not stir the finished plov. The water should evaporate completely; check with a spoon near the edge of the cauldron.