Lamb pilaf cooked in a cauldron

Description

The recipe won't take much time. To cook pilaf, you'll need a kazan; if you don't have one, use a pot with thick walls or prepare it in a deep frying pan. It's best to use meat broth (chicken or beef) or water. You can add various dried fruits to the pilaf: raisins, apricots, prunes. Serve hot.

Instructions

1. 1

   Step 1

   Peel and dice the onion into small cubes. Pour vegetable oil into a cauldron, heat it well, and sauté the onion for about 5 minutes.

2. 2

   Step 2

   Meanwhile, wash and cut the lamb into small pieces, add it to the onion and mix, then fry for 7 minutes.

3. 3

   Step 3

   Add cumin, coriander, cinnamon, cardamom, and chili flakes to the meat, mix well and sauté until cooked, then transfer from the cauldron to a bowl.

4. 4

   Step 4

   Return the pot to the heat, add the well-rinsed rice, pour in the broth, bring the mixture to a boil, then return the meat with spices and onions back into the pot.

5. 5

   Step 5

   Cook for 10-15 minutes after boiling, covered.

6. 6

   Step 6

   Soak the raisins for 15 minutes, then drain the water and add them at the very end of pilaf cooking, and season with salt.

7. 7

   Step 7

   Serve the pilaf hot, with fresh coriander leaves.