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Pilaf with egg
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Pilaf with egg

120 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. This recipe for pilaf with egg can truly be called rich and festive. The variety of meats gives it a unique flavor, while the spices enhance the aroma. This dish will be a perfect centerpiece for any table and can even be cooked over an open fire. The dish is ready to be served.

Instructions

  1. 1

    Step 1

    Step 1

    1. To make the meat juicier and tenderer, you can pre-bake it in the oven, remembering to season it well with salt and add spices to taste. If possible, it's better to use several types of meat—lamb, pork, beef, and even chicken—as this will only enhance the pilaf recipe with egg.

  2. 2

    Step 2

    Step 2

    2. Meanwhile, you can pour cold water over the eggs and put them to boil.

  3. 3

    Step 3

    Step 3

    3. Peel the carrots and slice them. In this case, cut them into both cubes and rounds. If you have yellow carrots on hand, add them to the pilaf as well.

  4. 4

    Step 4

    Step 4

    4. Peel the onion and slice into medium half-rings.

  5. 5

    Step 5

    Step 5

    5. Rinse the rice thoroughly and let it drain.

  6. 6

    Step 6

    Step 6

    6. Heat vegetable oil in a cauldron.

  7. 7

    Step 7

    Step 7

    7. Add tail fat, if available.

  8. 8

    Step 8

    Step 8

    8. Place the onion in the cauldron. Fry until golden, then carefully remove with a slotted spoon so it doesn't start burning.

  9. 9

    Step 9

    Step 9

    9. Next, add the carrots to the pot.

  10. 10

    Step 10

    Step 10

    10. When the diced carrots are fried, add the spices and place the peeled eggs into the cauldron.

  11. 11

    Step 11

    Step 11

    11. Then slice the carrots into rounds.

  12. 12

    Step 12

    Step 12

    12. Place the meat and pour in a little water. Simmer until tender.

  13. 13

    Step 13

    Step 13

    13. To prevent the meat from overcooking and help it keep its shape, it's better to remove it from the pot before adding the rice. Add the rice and pour in the water. Season with salt to taste.

  14. 14

    Step 14

    Step 14

    14. Pour the saffron soaked briefly into the cauldron.

  15. 15

    Step 15

    Step 15

    15. When all the water has been absorbed, gather the plov with egg into a small mound.

  16. 16

    Step 16

    Step 16

    16. Return the meat to the pot, add raisins and barberries to taste. Cover with a lid and simmer for another 10-15 minutes.