Tatar pilaf
Description
The recipe won't take much time. This Tatar-style pilaf is best prepared outdoors—there the mood instantly lifts and the flavor becomes completely different. However, you can easily cook it at home too, as the method is essentially the same. The key here is to choose good meat, rice, and the right spices. It's best to buy spices by weight at the market, where they can also help you select the perfect spice blend for pilaf. Otherwise, there's nothing complicated about it. Yet, if prepared correctly, the taste and aroma of this pilaf are simply amazing and unmatched by any other. So go ahead and get your lamb and spices—let me now tell you how to make Tatar-style pilaf. Serve hot.
Instructions
- 1
Step 1
Rinse the rice thoroughly several times. Slice the onion into rings and cut the carrot into strips.
- 2
Step 2
When the cauldron heats up well, pour oil into it and add onion scraps or a whole onion to absorb all harmful substances from the oil.
- 3
Step 3
Meanwhile, cut the meat into fairly large pieces, about 3-4 centimeters wide.
- 4
Step 4
Remove the onion pieces from the cauldron and add sliced onion rings; fry over high heat until golden brown.
- 5
Step 5
Transfer the fried onions to a bowl, then start sautéing the carrots in the cauldron until they become soft, after which also transfer them to a separate bowl. Now begin frying the meat; when it develops a golden crust, season with salt and sprinkle with cumin, add a little water, cover with a lid, and simmer for about 15 minutes.
- 6
Step 6
Now place the fried carrots and onions on top of the meat, but do not mix.
- 7
Step 7
Spread the rice evenly over the surface, season with salt, sprinkle with the remaining spices, and place three garlic heads in the center. The garlic should be peeled, removing the outer layer of skin beforehand.
- 8
Step 8
Next, pour water so that it rises about 1-1.5 centimeters above the rice. Cover the pot with a lid and simmer over low heat for 25 minutes.
- 9
Step 9
After the time has elapsed, use a skimmer to gather the rice from the edges toward the center, forming a small mound. Cover the pot with a lid and let it rest for another 10-15 minutes. Now our pilaf is ready and can be served. Enjoy your meal!