Such a traditional dish as pilaf has its own traditional cooking methods. This is a dish of oriental cuisine, it is prepared in a cauldron over an open fire, where two parts are combined – meat and vegetables and groats. There are many types of pilaf, therefore you can prepare such a dish at home without a cauldron.
Choose the meat for homemade pilaf according to your own taste. During the cooking process, it is important to monitor the amount of water so that the rice does not become sticky, but remains fluffy.
Before you add spices to the dish, smell them, feel the aroma, and select the ones you like the most. For example, I added golden raisins to the pilaf, which gave the dish an interesting sweet taste. You can try replacing the raisins with dried apricots.
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Method of cooking
If you have a cauldron or pot with a thick bottom (oven dutch), then we cook everything in it.
Pour olive oil on the bottom of the pan, heat it over medium heat. Add cubed meat. Fry on maximum heat, turning often.
Add diced onion, carrot and garlic, salt and pepper. Reduce heat to medium. Fry until the vegetables become semi-soft.
Add washed rice, raisins and all spices. Stir. Keep on fire for 2-3 minutes.
Fill the pot with water. The amount of water depends on the type of rice, so start with 1 liter and then add more if needed.
Cook on the stove top or put in an oven heated to 200 degrees C. As soon as the rice is al dente, you can turn off the oven, cover the pan with foil and leave it until ready.
Sprinkle with dill or cilantro when serving.