As you know, there are a great many diverse pilaf recipes. There is even such a Turkish proverb that states that there are so many types of pilaf as cities in the Muslim world. Perhaps that is why among lovers of this dish of about, debate still do not subside on how you really need to prepare this magnificent meal. This recipe is closer to the traditional option – there is nothing superfluous here. That is why I would call this recipe for pilaf the most preferable.
Ingredients
Mutton
Garlic head
Rice
One large carrot
One onion
Vegetable oil
Spices to taste
Cut the onion in half rings and fry it for five minutes with a lot of vegetable oil.
Add the meat and fry for two more or three minutes.
Add coarsely chopped carrots to the meat. Make a slow fire and fry for another 5-7 minutes.
Mix all spices in advance. No need to pour them to the meat in turn, from this they will deteriorate and will not give the desired aroma!
Add a mixture of spices and pour everything with water so that it completely covers the meat. Cover the pan with a lid and leave the ingredients over low heat for 35-40 minutes.
Wash the rice and add it to the broth.
Pour everything with warm water so that it is a couple of centimeters above rice. Salt and cover with a lid.
When the rice absorbs all the water, press the head of the garlic into the center – it will give your pilate a pleasant aroma. Make holes in rice so that steam comes out of them. Cover everything with a lid again and cook over low heat for another twenty minutes.
Everything, pilaf can be served to the table!