Fragrant, rich, appetizing pilaf with meat on the stove. A detailed step-by-step recipe with a photo will help make it tasty and crumbly. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking crumbly pilaf with meat on the stove
- Video recipe
Despite the fact that pilaf is a national dish of the countries of Central Asia. He is very popular outside of it. And since the recipe has spread almost all over the world, today pilaf is prepared in many varieties. For example, with different types of meat, vegetables, spices, in the oven, in a pan, in a cauldron, in a slow cooker, on a fire … If you want to pamper your household with a delicious dinner, then cook a quick crumbly pilaf with meat on the stove. And step-by-step instructions will help you get the job done effortlessly.
Pilaf with meat is a universal dish, there are many recipes for its preparation. The main components are quality meat, preferably with fat streaks, rice, garlic and carrots. Also, to make the pilaf tasty, you must have dishes with a thick bottom and walls. For example, a cauldron or a saucepan. This recipe uses pork. Flesh, tenderloin, loin are suitable, but it is best to give preference to the collar, because he is moderately fat. The consistency of pork is more tender than beef and lamb. Therefore, pilaf turns out to be softer and tastier. But if you wish, you can use another type of meat. For example, pilaf with lamb will be more fatty, and with chicken it will be less nutritious.
- Caloric content per 100 g - 359 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Rice - 1 tbsp. (200 g)
- Carrots - 2 pcs.
- Salt - 1-1.5 tsp or to taste
- Ground black pepper - a pinch
- Seasoning for pilaf - 1 tsp
- Veined meat - 400-500 g (any variety)
- Garlic - 5-10 cloves (to taste)
- Vegetable oil - for frying
Step-by-step preparation of crumbly pilaf with meat on the stove, recipe with photo:
1. Wash the meat and dry well with a paper towel. If there is excess fat, cut it off. Then cut the meat into medium pieces, about 3 cm each. Select the utensils for cooking: a cauldron or a saucepan with a thick bottom. Before placing the products, heat them well over high heat with vegetable oil. Then lay out the meat and fry in high heat until golden brown.
2. Peel the carrots, wash and dry. Cut it into bars with sides 3 cm by 1 cm and send it to the meat.
3. Screw the temperature down to medium and continue to fry, stirring occasionally, until the carrots are golden brown.
4. Season the food with pilaf seasoning, salt and pepper and stir.
5. Wash the garlic, remove the husk from it, leaving only the top clean layer and place in a saucepan with meat.
6. Wash the rice several times under running water to remove all gluten. Then the pilaf with meat will turn out crumbly. Rinse it in at least 7 waters. Then put it in an even layer on the meat and do not stir any more.
7. Fill the food with drinking water so that the level is one finger higher than the food.
8. Place a lid on the saucepan and place over high heat. When the water boils, reduce heat and simmer pilaf over low heat for 15 minutes. During this time, the rice will absorb all the moisture and increase in volume. Turn off the stove, wrap the pan with a warm blanket, and let the pilaf sit for half an hour. After that, stir gently so as not to break the rice and serve.
See also a video recipe on how to cook pilaf in a cauldron on the stove.
