Simple pilaf with pork

Simple pilaf with pork

5 (1 rate)

10

Portions

2 hours

Cooking time

About recipe

Real pilaf is made from lamb and with the addition of many aromatic spices. But not everyone likes lamb, and it is not always possible to get good meat. So let's make pork pilaf, which we are used to. We will also get a delicious aromatic and fragile pilaf. Pay attention to the recipe!

Purpose: Lunch recipes
Recipes by ingredients: # Meat / # Vegetables
  • Required ingredients::

  • Pork
    1.5 kilograms
  • Rice
    1 kilogram (preferably boiled)
  • Onion
    1 kilogram
  • Carrots
    1 kilogram
  • Refined sunflower oil
    300 milliliters
  • Plov spices
    2 teaspoons (optional)
  • Salt
    2 teaspoons (without slide)
  • Hot water
    1.5 l
  • How to make
  • Wash and dry the meat thoroughly. Then cut into small pieces, about 4 cm each.
  • Peel the carrots and cut them into thin strips about 0.5 cm thick.
  • Peel the onion, cut into thin or smaller half rings.
  • It is best to cook pilaf, of course, in a cauldron. But you can thick-walled pot.
  • Pour oil into a cauldron or pot and heat over high heat. Add some onions to the heated oil and fry until dark brown. Then we remove the arc from the boiler.
  • Spread the meat in heated oil.
  • Stir after 3 minutes and continue to cook on high heat to your desired doneness.
  • After all, someone likes slightly browned meat, and someone likes heavily fried pieces.
  • Let's add carrot strips. Mix everything and fry. Cook until the carrots are browned or tender. Again, as you like.
  • Add about a glass and a half of hot water, a teaspoon of salt and season the pilaf. Let it cook for 15-20 minutes under the lid on medium heat.
  • Wash the rice thoroughly under running water to remove all the starch. To ensure that you get pilaf instead of porridge, it is better to use steamed rice. We spread the washed rice in the pot.
  • Flatten the rice and pour hot water over it. The liquid should cover the rice by about 2.5 cm, add salt. Cook uncovered on medium heat.
  • When the liquid boils and the rice is on the surface, collect it in a small glass.
  • We make several holes with the handle of the spoon to the bottom of the cauldron or pan. And tightly close the pilaf with a lid. Reduce the heat to low and cook for another 20 minutes. Then turn off the heat and let the pilaf stand for another 15 minutes.
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    Source: povar.ru
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