Usuba
Pilaf with Garlic and Carrots
Fragrant pilaf with meat, garlic and spices. The meat is stewed with onions and carrots, then rice is added, which absorbs all the juices and aromas. The dish is cooked in a cauldron over low heat until fully cooked.
- Total
- 90 min
- Standard serving
- 436.9 g
Ingredients
Total 6
Instructions
- 1
Step 1
Separate the meat from the fat and cut it into medium-sized pieces. Finely chop the fat and place it in a heated cauldron over low heat. Stir with a skimmer until the fat melts and cracklings form.
- 2
Step 2
Slice the onion into half rings and add to the melted fat. Fry over medium heat until transparent. Then add the meat and fry until golden brown.
- 3
Step 3
Cut the carrots into large pieces and add to the meat with onions. Fry for 5–7 minutes. Pour water so that it completely covers the meat. Season with salt, add pepper and spices. Simmer for 15 minutes.
- 4
Step 4
Rinse the rice under cold water and soak it, changing the water 5 times. Clean the garlic cloves from husks and roots. Place the garlic in the cauldron with the meat, then densely cover with rice on top, pressing it slightly with a skimmer.
Pour water so that the water level is 2 cm above the rice. Add salt and spices to taste. Cover with a lid and cook over low heat for 30 minutes.
- 5
Step 5
Turn off the heat and let the pilaf rest for 10–15 minutes without stirring. Then stir thoroughly and leave for another 5 minutes before serving.
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