Pilaf with liver
Description
The dish is prepared without unnecessary complications. It is very important that the liver, meat, and fat are cut into small cubes. Don't skimp on the herbs—there should be plenty. This pilaf must be stirred well—don't worry :) The finished dish can now be served.
Instructions
- 1
Step 1
1. Soak the rice in warm water for 1 hour.
- 2
Step 2
2. Cut the meat first into thin strips, then into small cubes.
- 3
Step 3
3. The fat should be slightly frozen, as it is easier to cut. Dice it finely.
- 4
Step 4
4. Remove the film from the liver and cut the liver into large pieces. Put them into water. When it boils, immediately remove them.
- 5
Step 5
5. Then cut the liver into small cubes.
- 6
Step 6
6. Pour oil into a cauldron and heat until smoking. Add the meat and fry until it turns white. Then add the liver and after 5 minutes add the fat. Fry everything for no more than 15 minutes.
- 7
Step 7
7. Salt and pepper the contents of the cauldron, then add finely chopped herbs and mix. Add a glass of water and leave until it comes to a boil.
- 8
Step 8
8. Rinse the rice in 7 waters. Slice the onion into half-rings, add it to the rice, pour in some olive oil, and mix.
- 9
Step 9
9. Place the rice in the pot on top of the other ingredients. Add water to completely cover the rice. Wait for the water to evaporate, stirring the contents of the pot until all the water has evaporated.
- 10
Step 10
10. Cover the cauldron with a lid and simmer over low heat for 25 minutes. Ready!