Usuba
Pork Pilaf with Rice and Vegetables
A simple and reliable pilaf made from affordable ingredients. The meat is fried with onions and carrots, then stewed with rice and garlic until cooked. The dish turns out crumbly and aromatic.
- Total
- 80 min
- Standard serving
- 245 g
Ingredients
Total 8
Instructions
- 1
Step 1
Wash the pork, pat dry, and cut into medium-sized pieces.
- 2
Step 2
Clean and wash the onion, cut into thin half-rings.
- 3
Step 3
Clean and wash the carrots, cut them into thin strips.
- 4
Step 4
Heat the cauldron, pour in vegetable oil and fry it well. Add the onion and fry until golden brown for about 5–7 minutes, stirring occasionally.
- 5
Step 5
Add the meat and cook for about 10 minutes until it is covered with a golden crust.
- 6
Step 6
Add the carrots and fry everything together, stirring, for 3–5 minutes.
- 7
Step 7
Boil the kettle. Pour boiling water over the meat and vegetables so that the water covers them by 2 cm. Add salt, add pilaf spices and cook over medium heat for 20 minutes.
- 8
Step 8
Spread the rice carefully over the surface without stirring. Place a whole garlic head in the center. Add water so that it covers the rice by 2 cm above. Cook on maximum heat without a lid for 10–15 minutes until the liquid almost evaporates.
- 9
Step 9
When the water evaporates, reduce the heat to minimum. Make several holes in the pilaf with the handle of a spoon, cover with a lid and leave to steam for 15 minutes.
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