Usuba
Pilaf with Meat and Cauliflower
An Eastern dish with tender meat, crispy cabbage, and crumbly rice. The meat and vegetables are fried separately, then stewed in layers with pre-soaked rice. Final pan-frying gives the pilaf a golden crust.
- Total
- 30 min
- Standard serving
- 348.7 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the meat into portion-sized pieces (two per serving), pound with a mallet, season with salt and pepper, and fry in vegetable oil until golden brown.
- 2
Step 2
Break the cauliflower into florets and deep fry until crispy. Salt to taste.
- 3
Step 3
Layer the ingredients in a saucepan: seared meat, then cabbage, and rice on top, which should be soaked for 1–2 hours beforehand.
Pour cold water or broth in the same volume as for regular pilaf. Salt and pepper to taste.
- 4
Step 4
Cover with a lid and simmer over medium heat until the rice is completely cooked.
Transfer the cooked pilaf to a heated skillet with clarified butter or a baking sheet and fry until crispy.
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