Pilaf with quail
Description
Colorful pilaf is the perfect dish for lunch or dinner, especially if you prepare it with quail. These small birds are quite fatty, so the dish will turn out rich and juicy. The main thing is to serve the pilaf hot, as it won't be as tasty when cold.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the rice in water several times to remove the starch from the grains.
- 3
Step 3
Rinse the quails in water and cut the carcasses into pieces. Heat vegetable oil in a cauldron and fry the pieces for about 5-6 minutes until browned. Meanwhile, peel and rinse the vegetables.
- 4
Step 4
Cut the carrots into strips and the onion into half-rings, then add to the container. Fry for another 3-4 minutes.
- 5
Step 5
Pour the washed rice into the cauldron, then add pilaf seasoning, salt, ground black pepper, dried barberries, and bay leaves on top of the rice. Place 1-2 garlic cloves in the center.
- 6
Step 6
Pour in hot water and place the pot on the stove over maximum heat. Bring the contents to a boil, then reduce the heat to the lowest setting and cover the pot with a lid. Simmer for about 15-20 minutes.
- 7
Step 7
After the specified time, the dish will be ready!
- 8
Step 8
Place the pilaf on plates and serve hot.