Pilaf with minced meat
Description
The dish is prepared without unnecessary complications. The main task is not to turn the pilaf into mush. This can easily happen if you use the wrong type of rice. For pilaf with minced meat, choose long-grain varieties such as Indian basmati, Thai jasmine, or American "Carolina Gold." Mixtures with wild rice will also work (provided, of course, that you soak it beforehand). As a last resort, you can use rice from Krasnodar. This dish can be made with either fresh or frozen minced meat. Surprisingly, frozen meat is easier and faster to work with—it can be chopped into small pieces, which will release plenty of liquid during frying. This liquid will then be used to braise the rice. So, here's how to do it. The finished dish is ready to be served.
Instructions
- 1
Step 1
Peel the vegetables. Cut the onion into half-rings, the carrot into strips. However, any cutting method is acceptable, as long as it suits you :)
- 2
Step 2
Heat a skillet with vegetable oil and sauté the onion over medium heat. When it becomes translucent, increase the heat and add the carrots. Continue sautéing, stirring, until lightly browned.
- 3
Step 3
If the meat is frozen - chop it into small pieces. If fresh, shape it into something like meatballs (you can add an egg to prevent them from falling apart). Place on top of the vegetables.
- 4
Step 4
Fry, stirring gently, for a couple of minutes, then add salt and spices.
- 5
Step 5
Add the rice, insert a head of garlic.
- 6
Step 6
Pour water (preferably hot) over it, so that the surface of the grain is covered by 1-2 centimeters.
- 7
Step 7
Simmer covered until the rice is cooked.
- 8
Step 8
Stir before serving.