Ingredients for Cooking Juicy Pilaf
- Fresh pork pulp 600 grams
- Long grain rice 800 grams
- 3-4 medium sized carrots
- Large onion 2 pieces
- Pork Fat 200 grams
- Pure cold cold water 4 cups
- Spices for pilaf to taste
- Garlic medium sized 3-4 cloves
- Dried barberry berries 1.5 tablespoons
- Salt to taste
- Main Ingredients: Pork, Rice
- Serving 7 servings
- World CuisineAsian, Oriental
Large cauldron with a thick bottom, Lid for a cauldron, Cutting board, Knife, Plate - 3 pieces, Small bowl, Wooden spatula, Coarse grater, Tablespoon, Saucer, Cooker, Strainer, Serving dish, Kitchen gloves
Cooking juicy pilaf:
Step 1: prepare the pic.
Pour the rice into a sieve and rinse under running water until the liquid becomes clear. Thanks to this process, pilaf will turn out to be crumbly and very tasty. We leave the container with the component aside so that excess water comes out of it.
Step 2: prepare the onion.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and grind it with squares or half rings. Then we move the finely chopped onion into a clean plate and leave it aside for a while.
Step 3: prepare the carrots.
With a knife, peel the carrots and rinse well under running water. Then, using a coarse grater, grind the vegetable directly on the cutting board. Pour the carrot chips into a free plate.
Step 4: prepare the garlic.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then remove the husk, and wash the component a little under running water. We shift the prepared cloves in the saucer and leave them aside, since we will use them right at the very end of the pilaf preparation.
Step 5: prepare the pork.
We thoroughly rinse the pork under running water to wash away any remaining bone fragments and dirt. Then we put the meat on a cutting board and with the help of a knife we clear of excess fat and films. Now cut the component into medium-sized pieces and transfer to a free plate.
Step 6: prepare a juicy pilaf.
We put pork fat in a cauldron and put it on medium heat. Attention: the container must be dry. When the component is completely melted, slightly reduce the heat and add pieces of meat to the cauldron. From time to time, stirring with a wooden spatula, fry the pork on all sides for 20 minutes.
After the allotted time, lightly salt the meat and add chopped onions with carrots to it. Having mixed the ingredients again with improvised stock, we continue to fry for some time until the vegetables are soft and the meat is covered with a golden brown.
Now we pour pure water into the container, and also pour out spices for pilaf, barberry and rice. Using a tablespoon, level the surface of the last component. Important: in no case do not mix the dish. Rice should be covered with water no less than by 1.5-2 centimeters. After boiling, slightly reduce the heat and simmer pilaf until all the liquid has been absorbed. During this time, the rice should become crumbly. Immediately after that we put the cloves of garlic into the cauldron and squeeze them inland with a tablespoon. We cover the container with a lid and continue to cook additionally 20 minutes. After the allotted time, turn off the burner, and set the cauldron aside with the help of kitchen tacks.
Step 7: serve the juicy pilaf.
We spread the still hot juicy pilaf with a wooden spatula on a special flat plate and serve it with fresh vegetables at the dinner table. As a drink for such a dish, green tea is perfect, because it protects us from excess cholesterol, which can accumulate after consumption of fatty foods.
- for cooking juicy pilaf, you can use steamed rice or a variety such as Basmati. It is this type of cereal that allows you not to worry about the fact that the dish may turn out to be loose;
- the guarantee of delicious pilaf is good fresh meat. Therefore, when choosing pork, first of all pay attention to its color. It should be pale pink, and fat should be white;
- Pork fat can be replaced with refined sunflower oil. You can also mix butter or animal fat with vegetable oil in a ratio of 50 to 50.