Rice porridge inspired pilaf
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Try natural pilaf I have ever on this and the name. So cook risotto my mom and I for 13 years as a cook it for yourself and your family. Very flavorful and hearty dish turns out.
Ingredients for Rice porridge inspired pilaf
- Beef - 500 g
- Figure - 1 Cup.
- Carrots - 250 g
- Onion - 100 g
- Water - 2.5 stack.
- Vegetable oil - 50 ml
- Zira - Three
- Barberry - 3 g
- Allspice - 10 PCs
- Black pepper
- Bay leaf - 5 PCs
- Garlic - 7 tooth.
- Salt - 1.5 tsp.
Step by step instruction of cooking Rice porridge inspired pilaf
Meat wash blotted with a napkin, cut into small pieces. Cut onion into cubes.
Carrot RUB on a grater.
Pour oil into the cauldron and heated over maximum heat. Meat put in hot oil and fry until light blush.
Add to the meat onions and a pinch of cumin. Stir fry until onion is transparent.
Spread carrots into an even layer.
Then add the remaining cumin, turmeric, coriander, barberries, saffron.
Measure out the rice. And fall asleep in the cauldron. Gently and press it. In boiling water dissolve salt. And pour into the cauldron.
Top disposable pepper, stick a Bay leaf, and raw zubchiki garlic. Cover, cook on medium heat for about 20 minutes. Try the rice, it needs to be a little hard in the center.
Do the rice holes to let the water evaporate better. And cover with a lid leaving a crack for steam output. If the lid does not put the top layer of rice to dry. Cook until the water evaporates completely.
Take out the garlic, remove it from the skin, mash and put it into the porridge. All mix well. Serve it hot with fresh cilantro as desired.