Pilaf in a pot
Description
The dish is prepared without unnecessary complications. If you love rice with meat and spices, try making pilaf in a pot at home! This dish is prepared in various ways in many countries, but pilaf remains popular everywhere. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Cut the meat into pieces. I used pork—it's fattier and my family prefers it in plov. Lamb is the ideal choice, but it's a matter of taste. Cut the meat into medium-sized pieces.
- 2
Step 2
2. Put the meat in a frying pan to fry, then proceed to chopping the vegetables. I cut the onion not very finely.
- 3
Step 3
3. When the meat releases juice and starts browning, add the onion, then season with salt and pepper. I add a few cloves of crushed garlic. I cut the carrots into strips, but you can also grate them on a medium grater.
- 4
Step 4
4. After sautéing the vegetables and meat, transfer them to a pot. Note that the pot should have a thick bottom—this way, your pilaf won't burn and will cook at the ideal temperature.
- 5
Step 5
5. Rinse the rice thoroughly (I did this several times) and add it on top of the meat and vegetables. The classic pilaf recipe in a pot involves adding broth to the pilaf. I used plain water instead.
- 6
Step 6
6. When the water begins to gradually evaporate, add a head of garlic and barberry to the rice. Barberry is always present in pilaf seasonings, but it can also be used separately. I pour water to a level of two fingers above the rice, and if necessary, I place the pot on a water bath—steaming the rice until fully cooked.
- 7
Step 7
7. That's it - the pilaf is ready! If desired, you can sprinkle it with herbs when serving.