Pilaf with pumpkin and meat
Description
The recipe won't take much time. You can use any meat for preparing pilaf; ideally beef or pork, but chicken and turkey will also work. Or you can make pilaf without meat at all. I really like adding dried fruits, which give it a special flavor, and pumpkin for color. Serve hot.
Instructions
- 1
Step 1
1. I wash the meat and cut it into pieces. I peel the onion and dice it, and grate the carrot. I pour sunflower oil into a cauldron, heat it up, add the meat and chopped vegetables, and sauté.
- 2
Step 2
2. Add fenugreek, ground cumin seeds, barberry, ground black pepper, and mix well.
- 3
Step 3
3. I wash the tomato and cut it into pieces, then add it to the pot after 10 minutes from the beginning of cooking.
- 4
Step 4
4. I wash the pumpkin, peel off its skin, and cut the vegetable into small pieces.
- 5
Step 5
5. Add the pieces of pumpkin to the meat and vegetables, along with the seedless raisins, and mix.
- 6
Step 6
6. Rinse the rice until the water runs clear, then place it into a pot without stirring. Add water to the pot so that it covers the rice by 1.5–2 centimeters, and add salt. Bring to a boil, then cook over low heat for about 40 minutes. After that, turn off the heat, cover the pot with a lid, and let it sit on the stove for another 20–30 minutes.
- 7
Step 7
7. After the time is up, I open the lid and gently stir the pilaf with a wooden spatula.
- 8
Step 8
8. Serve the dish hot, with fresh herbs.