Cooking pilaf is best, of course, from lamb and, of course, in the cauldron. Although there are many recipes of pilaf using other dishes and other products (different types of meat, poultry, fish, vegetables, fruits, etc.). A real tasty pilau from mutton will be obtained if you managed to buy good meat from an old animal. The rest of the products should also be of high quality.
Recipe for pilaf from lamb
Ingredients:
- lamb-1 kg;
- pure sheep fat - 150 g;
- rice yellow long grain unpolished -500 g;
- onion - 1 pc .;
- carrots - 1-2 of medium size;
- garlic - 8 denticles;
- fragrant fresh herbs.
Spices for pilaf from lamb:
- seeds of zira;
- dried fruits of barberry;
- turmeric or saffron;
- pepper ground in different kinds;
- carnations.
You can, of course, buy a ready-made mixture of spices for pilaf in the store or ask to make a mixture of the seller of spices in the grocery market.
Preparation
Preparation of pilaf from lamb begins with the preparation of meat. We cut the mutton into cubes about the size of 2x2x3 cm. Chop onion finely. Carrots - thin straws or small thin blocks. Rice we wash first several times with cold water, and then with boiling water.
Let's cut the fat finely and dump it in the cauldron. We will also throw seeds of zira in the amount of 1 tbsp. spoons. Add the onion and save it until light changes in color. Put the carrots, hold on medium heat, stirring, minutes 4. Now - turn the meat and spices. All mixed, reduce the fire, cover the lid and stew, stirring occasionally, for 20-30 minutes (depends on the meat). After this time, we lay rice, mix it 1 time (no more) and add water so that it covers the rice on the finger. Cover the lid and bring it to the ready for another 20 minutes. By the end of the process (4 minutes before the end) we make grooves in the pilaf and put a garlic clove in each.
Can be placed for 15 minutes in the oven - it will taste better. Before serving, sprinkle the pilaf with chopped greens. After pilaf (or pilau), it's good to serve fresh tea .