Pork Pilaf
6 servings
80 minutes
One of the most popular user recipes on our site. Because it is a simple and reliable classic made from products that can be found anywhere in our country.
1
Wash the meat, dry it, cut it into pieces.
- Pork: 500 g
2
Clean, wash, and slice the onion into thin half-rings.
- Onion: 2 pieces
3
Peel, wash, and cut the carrot into strips.
- Carrot: 2 pieces
4
Make the zirvak (the base of pilaf, namely - meat, carrots, onions, and spices). To do this, heat the pot. Pour in vegetable oil. Fry it well. Add the prepared onions. Fry until golden brown for about 5-7 minutes, stirring.
- Vegetable oil: 50 ml
- Onion: 2 pieces
5
Place the prepared meat. Cook until the meat is covered with a browned crust, about 10 minutes.
- Pork: 500 g
6
Then add the carrot. Sauté everything together, stirring, for 3–5 minutes.
- Carrot: 2 pieces
7
Boil the kettle. Pour boiling water over the fried vegetables and meat (the water should cover the meat and vegetables by about 2 cm). Add salt, pepper, and pilaf spices. Cook over medium heat for 20 minutes.
- Salt: to taste
- Spices for pilaf: to taste
8
Add rice and carefully level it on the surface (but do not stir!). Place a head of garlic in the center. Pour in water to cover the rice by 2 cm. Cook the pilaf on high heat without a lid until most of the liquid evaporates, about 10-15 minutes.
- Rice: 2 glasss
- Garlic: 1 head
9
Once the water evaporates, set a low flame. Make several holes in the pilaf with the handle of a spoon. Cover with a lid and let the pilaf with pork steam for 15 minutes.