Lamb Pilaf with Beef Recipe
And let’s “deceive” consumers, and please both lovers of lamb and its ardent opponents. A piece of bacon fat will do wonders. Treat. There are a lot of pilaf recipes on the site, I hope my one will be useful to someone.
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Instructions
  1. In 4 liters auldron, heat vegetable oil, fry pieces of fat in it. Then lay out the pork rinds.
  2. Wash the meat, dry it, and cut it into 35-40 g pieces..
  3. Put the meat in the boiling oil and fry it until it turns brown, over high heat, for 10 minutes.
  4. Onion cut into feathers, carrot pieces (I have 150 g), collect spices.
  5. Add the onion to the fried meat, fry until transparent, medium heat, 5-7 minutes. Then add the carrots.
  6. Fry the carrots, add spices, salt, and a little stronger than it should be.
  7. Pour in 1.5 cups of boiling water, simmer for 30-40 minutes, spread out the garlic.
  8. Wash the rice in several waters and add it to the cauldron with a little salt.
  9. Pour in hot water, covering the rice for 1 cm.
  10. Cover with a lid and cook the pilaf over low heat for 20-25 minutes, until the liquid evaporates and the rice is ready.
  11. Let the pilaf brew for 5 minutes, laying a paper or cotton towel under the lid.
  12. Serve hot with vegetable salads, spicy snacks. At this point, if desired, add the chicken skin and sprinkle with chopped herbs.
  13. Here it is, a chic pilaf – “glass”, oil rice, grain to grain… and the most delicious meat that melts in your mouth…
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