Real pilaf is made from lamb - as Uzbeks say. Everyone who adheres to proper nutrition and counts calories, prefer pilaf with chicken. And those who like to eat tasty food can single-handedly claim for delicious pilaf with pork.
You can cook pilaf in a slow cooker, on a stove in a pan. We will tell you how to cook a delicious pilaf in a pan so that it turns out to be crumbly.
Ingredients:
Rice - 2 glasses;
Boneless pork - 400 g;
Carrots - 150 g;
Onion - 200g;
Refined sunflower oil - 8 tbsp. spoons;
Water - 2 tbsp .;
Seasoning for pilaf - 1-1.5 tbsp. l .;
Salt - 1.5 tsp;
Garlic - 1 head.
Recipe:
Cut the pork into large pieces. If pork is frozen, it is best to thaw it at room temperature.
The pan is well heated, pour a little vegetable oil. You can take lard or butter, but keep in mind that calorie content will increase significantly. Fry the meat over high heat until it is browned on all sides. It is necessary that the meat is fried, not stewed. Therefore, the maximum fire, we do not leave the pan to stir pieces of meat so that they do not burn.
Importantso that the meat is well fried, it must be dry (dab with a paper towel) and completely thawed.
Now let's take the bow. The most important thing in pilaf is zirvak - meat, onions and carrots, which are fried. Just do not grind with slices. Therefore, cut the onion into fairly large cubes. In the same pan where the meat was fried, fry the onions. We don’t pass it, but fry it.
Carrots for pilaf are best cut into not very large cubes. Grating carrots on a grater for this dish is considered not correct. Therefore, do not be lazy, and chop the carrots. Add it to the pan with already fried onions.
Choose a pan for pilaf with the thickest bottom. At the bottom of the pan we spread the meat and fried vegetables. Salt, pepper, add seasoning for pilaf and mix zirvak well. Now pour dry rice on top. For pilaf, it is best to take long-grain rice of good quality. But from other varieties of rice, pilaf will come out delicious. Just remember that round-grain rice gives off more gluten, so pilaf may not be crumbly.
And now the main secret of loose pilaf. Without stirring meat and rice, fill everything with hot water. Moreover, the water should be two centimeters higher than the rice. Therefore, focus on the amount of water in the recipe, but do not be afraid to adjust it. In the center we put a head of garlic. The pilaf flavor will be amazing.
We put pilaf on a strong fire and wait until the water boils. As soon as it boils (and this should happen quickly, since we filled the body with water), cover the pan with a lid and make the most minimal fire. Cook pilaf until the water evaporates completely (30-40 minutes).
Remove the finished pilaf from the stove and mix. We serve pilaf after some time, giving it a "rest". Pilaf cooked according to this recipe and the next day will not be one clumped together.
Number of servings - 8 pcs.;
Cooking time - 1 hour;
Per 100 g:
Kcal - 197.48
Squirrels - 5.88
Fats - 9.98
Carbohydrates - 21.34
