Usuba
Pilaf with Meat and Rice
Traditional pilaf with long-grain rice, meat, and vegetables. The dish is prepared in a cauldron using special spices. The rice turns out fluffy, the meat is tender and aromatic.
- Total
- 60 min
- Standard serving
- 655.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Separate the meat from the fat and cut it into medium-sized pieces. Chop the fat finely and place it in a heated cauldron over low heat. Stir with a skimmer until the fat is completely rendered and cracklings form.
Remove the cracklings from the cauldron. Slice the onion into half-rings and add it to the hot fat.
- 2
Step 2
Fry the onion over medium heat until translucent. Add the meat and fry until golden brown.
Chop the carrots into large pieces and add to the meat and onions. Fry for 5–7 minutes.
Pour water over the meat, add pilaf seasoning and sea salt to taste. Bring to a boil.
- 3
Step 3
Rinse the rice under running water and soak it in warm water. Drain it in a colander.
Spread the rice evenly over the meat without stirring. Cover with a lid and cook for 5–10 minutes.
- 4
Step 4
When the rice has absorbed all the water, make several indentations in it down to the bottom of the pot. Pour 1–2 tablespoons of water into each indentation.
Close the lid tightly and leave the pilaf on very low heat for 25-30 minutes.
- 5
Step 5
Mix the finished pilaf and arrange on plates.
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