Pilaf in a Dutch oven
Description
The dish is prepared without unnecessary complications. In my family, pilaf has always been cooked only in a roasting pan; my grandmother did it this way, and my mother too, and nobody ever even considered cooking it in any other cookware. Probably many families had the same situation, since a kazan or a thick-walled pot weren't so widespread. And even now, as I've grown up and become a homemaker myself, I still cook pilaf in a roasting pan—and now I'll share this secret with you. The ready dish can be served at the table.
Instructions
- 1
Step 1
First, you need to select the right spices for your pilaf, as this is what determines the success of our dish. So, dried garlic, turmeric, barberry, cumin, saffron, chili pepper, paprika, and meat seasoning mix—these spices are best suited for pilaf.
- 2
Step 2
Once the spices are ready, we can proceed directly to cooking. Cut the meat into small pieces, about 2-3 centimeters in size. Finely chop the onion into small cubes, and grate the carrot on a coarse grater.
- 3
Step 3
Pour a small amount of vegetable oil into a duck roaster and heat it. Add the meat and sear for 3-5 minutes on each side, then add chopped carrots and onions, and spices. Mix everything and continue frying.
- 4
Step 4
Fry over medium heat for about 10 minutes, stirring constantly. Then reduce the heat and simmer for 15 minutes, covered.
- 5
Step 5
Rinse the rice several times under cold water, then pour it into the casserole dish on top of the meat.
- 6
Step 6
Pour in water so that it is 1.5-2 centimeters above the rice. Cook over high heat until the liquid is almost completely evaporated. Do not cover the casserole dish with a lid.
- 7
Step 7
Then reduce the heat, add the bay leaf, and cover with a lid. Cook for another 10 minutes over low heat. After that, turn off the heat and let it steep for 10 more minutes. Serve the cooked rice on plates and bring to the table. Enjoy your meal!