Simple pilaf with meat crumbly and tasty can be easily, simply and quickly enough prepared at home. Meat can be any: pork, chicken, veal. That's just with beef and lamb will have to cook a little longer, so that the meat is soft. In general, if there are no prejudices against pork, then this is the best option - quickly, easily and tasty.
Also try experimenting with rice. Nowadays, the choice of varieties of this cereal is huge. It will turn out fragrant and very tasty with jasmine or basmati, but never use round rice for sushi or Krasnodar rice - instead of crumbly pilaf, sticky porridge will come out.
- Cooking time: 50 minutes
- Servings: 4
Ingredients for pilaf with meat
- 500 grams of pork without fat and bones;
- 200 g long white rice;
- 120 g onion;
- 150 g carrots;
- 1 teaspoon cumin;
- 2 teaspoons ground sweet paprika;
- 1 pod of bitter pepper;
- 5-6 small tomatoes;
- 1-2 heads of garlic;
- bay leaf, pepper, salt, vegetable oil.
Method of cooking pilaf with meat
Peeled onion peeled onions cut into thin crescents, throw in a deep pan with hot vegetable oil (2-3 tablespoons of oil). There is an important rule of tasty homemade pilaf - onions and meat does not happen much, so the number of onions can be increased.
We clean the carrots, cut them into large cubes, quickly fry with the onions on high heat.
Low-fat pork cut finely, the size of the pieces a little more carrot cubes to quickly cooked. Throw sliced meat in the roaster.
Fry meat with vegetables on high heat for 5 minutes, mix.
Next, pour some seasonings: ground sweet paprika, cumin, or cumin (who has what). For lovers of hot meals, I advise you to add some ground red pepper and dried green chili to the pilaf with meat.
Stir meat with seasonings, pour steamed long rice on top, level.
Next, stick two small heads of garlic into rice, put a pod of bitter pepper, a few cherry tomatoes.
Add salt to taste, pour in cold water gradually, so that water covers about 1.5 centimeters of rice. Add a few bay leaves and black peppercorns.
Over high heat bring to a boil. Then close the pilaf with meat with a lid tightly, turn off the gas, cook for about 45 minutes. This time is enough for pork to become soft. Ready pilaf with meat can be wrapped with a towel, leave for another 30 minutes to make it steam. But this is the case if there is time to wait for dinner. If hunger overcomes, then you can immediately submit to the table.
We take out the pepper and garlic from the roaster, mix the ingredients, spread it on the plate with a slide, decorate with greens and garlic. Serve pilaf with meat on the table hot. Enjoy your meal!
Fresh or pickled vegetables are ideal for pilaf, for example, crisp salad onions marinated in wine vinegar.