Pilaf in a steamer
Description
The recipe won't take much time. You can use either beef or lamb to make a delicious pilaf. You may choose meat with small bones, especially ribs. The fat from them will soak into the rice, giving it a velvety taste. Choose spices and herbs to your liking; you can add dried barberries, ground herbs, or paprika. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy lamb or beef, rinse the meat in water, and remove the tendons and films.
- 2
Step 2
Cut the meat into small pieces and place them in the steamer basket. Pour water into the steamer—add a couple of bay leaves to the water for aroma. Steam the meat for 50–60 minutes until tender. The larger the pieces, the longer they will take to cook!
- 3
Step 3
After steaming, taste the meat. It will shrink to about half its original size—that's normal. Remember that the meat will continue cooking with the rice.
- 4
Step 4
Rinse the rice in cold water and pour it into a container. It's best to use parboiled rice—it cooks faster.
- 5
Step 5
Peel the onion and carrot and rinse them under water. Slice the onion into half-rings and cut the carrot into strips, then add them to the container.
- 6
Step 6
Rinse the garlic cloves, but do not peel them. Add to the container together with the spices, cumin, etc. Gently mix everything.
- 7
Step 7
Cover the steamer with a lid and steam the contents of the bowl for 35-40 minutes, or until the rice is cooked. You can stir the pilaf halfway through cooking. The rice will be fluffy, but not as rich and vibrant as when cooking pilaf in a skillet or cauldron.
- 8
Step 8
The fragrant pilaf is ready—serve it onto plates or bowls and call your family and friends to the table. Enjoy your meal!