Pilaf with Pork

Pork 10 Last Update: Sep 14, 2019 Created: Sep 14, 2019
Pilaf with Pork Pilaf with Pork
  • Serves: 6 People
  • Prepare Time: 10 min
  • Cooking Time: 1 h 20 min
  • Calories: 436
  • Difficulty: Medium
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Pilaf with Pork

Ingredients

Directions

  1. Wash meat, dry, cut into pieces.
  2. Peel, wash and cut onions into thin rings.
  3. Peel, wash and chop the carrots.
  4. Make a zirvak (this is the basis of pilaf, namely meat, carrots, onions and spices). To do this, warm the cauldron. Pour in vegetable oil. Well fry it. Put prepared onion. Fry until golden brown for about 5-7 minutes, stirring occasionally.
  5. Put prepared meat. Cook everything until the meat is covered with a fried crust, about 10 minutes.
  6. Then add the carrots. Fry everything together, stirring, 3-5 minutes.
  7. Boil the kettle. Pour boiled water over fried vegetables and meat (water should cover the meat and vegetables for about two centimeters). Salt, pepper, add spices for pilaf. Cook over medium heat for 20 minutes.
  8. Put rice, carefully level it on the surface (but do not mix!). Place the head of garlic in the middle. Add water so that it covers rice 2 cm higher. Boil pilaf at maximum heat without a lid until the liquid has completely evaporated, about 10-15 minutes.
  9. Once the water has evaporated, make minimal fire. In the pilaf make several holes with the handle of a spoon. Cover and leave the pilaf with pork to evaporate for 15 minutes.

Pilaf with Pork



  • Serves: 6 People
  • Prepare Time: 10 min
  • Cooking Time: 1 h 20 min
  • Calories: 436
  • Difficulty: Medium

Pilaf with Pork

Ingredients

Directions

  1. Wash meat, dry, cut into pieces.
  2. Peel, wash and cut onions into thin rings.
  3. Peel, wash and chop the carrots.
  4. Make a zirvak (this is the basis of pilaf, namely meat, carrots, onions and spices). To do this, warm the cauldron. Pour in vegetable oil. Well fry it. Put prepared onion. Fry until golden brown for about 5-7 minutes, stirring occasionally.
  5. Put prepared meat. Cook everything until the meat is covered with a fried crust, about 10 minutes.
  6. Then add the carrots. Fry everything together, stirring, 3-5 minutes.
  7. Boil the kettle. Pour boiled water over fried vegetables and meat (water should cover the meat and vegetables for about two centimeters). Salt, pepper, add spices for pilaf. Cook over medium heat for 20 minutes.
  8. Put rice, carefully level it on the surface (but do not mix!). Place the head of garlic in the middle. Add water so that it covers rice 2 cm higher. Boil pilaf at maximum heat without a lid until the liquid has completely evaporated, about 10-15 minutes.
  9. Once the water has evaporated, make minimal fire. In the pilaf make several holes with the handle of a spoon. Cover and leave the pilaf with pork to evaporate for 15 minutes.

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