Pilaf with meat for a quick and hearty dinner
Simple pilaf with meat is crumbly and tasty. It is easy, simple and fast enough to cook at home. The meat can be anything: pork, chicken, veal. That's just with beef and lamb will have to cook a little longer to make the meat soft. In general, if there is no prejudice against pork, then this is the best option - fast, affordable and tasty.
Also try experimenting with rice. Nowadays, the choice of varieties of this cereal is huge. It will turn out fragrant and very tasty with jasmine or basmati, but never use round rice for sushi or Krasnodar rice - instead of crumbly pilaf, sticky porridge will come out.
- Time for preparing: 50 minutes
- Servings Per Container: 4
Ingredients for pilaf with meat.
- 500 g of pork without fat and bone;
- 200 g of long white rice;
- 120 g of onion;
- 150 g carrots;
- 1 teaspoon of caraway seeds;
- 2 teaspoons ground sweet paprika;
- 1 pod of hot pepper;
- 5-6 small tomatoes;
- 1-2 heads of garlic;
- bay leaf, pepper, salt, vegetable oil.
The method of cooking pilaf with meat
Chopped onions, cut into thin crescents, throw in a deep roasting pan with warmed vegetable oil (2-3 tablespoons of oil). There is an important rule of delicious homemade pilaf - onions and meat do not happen much, so the amount of onions can be increased.
Peel the carrots, cut into large cubes, quickly fry together with onions over high heat.
We cut the lean pork finely, the size of the slices is slightly larger than the carrot cubes, so that it cooks quickly. Throw chopped meat into a roasting pan.
Fry meat with vegetables over high heat for 5 minutes, mix.
Next, pour seasonings: ground sweet paprika, caraway seeds or zira (who has what). For lovers of burning food, I advise you to add a little ground red pepper and dried green chili to the pilaf with meat.
We mix the meat with seasonings, pour the steamed long rice on top, level it.
Next, stick two small heads of garlic into the rice, put a pod of hot pepper, a few cherry tomatoes.
Pour to taste table salt, pour in cold water gradually, so that the water covers the rice by about 1.5 centimeters. Add a few bay leaves and peas of black pepper.
Bring to a boil over high heat. Then close the pilaf with the meat tightly, turn off the gas, cook for about 45 minutes. This time is enough for pork to become soft. You can wrap the finished pilaf with meat in a towel, leave for another 30 minutes to steam it. But this is if there is time to wait for dinner. If hunger overcomes, then you can immediately serve.
We get pepper and garlic from the roasting pan, mix the ingredients, put it on a plate with a slide, decorate with herbs and garlic. Serve pilaf with meat on the table hot. Enjoy your meal!
Fresh or pickled vegetables are ideal for pilaf, for example, crispy salad onions marinated in wine vinegar.