Simple pilaf with meat
6 servings
120 minutes
Simple meat pilaf is a heartfelt dish of Uzbek cuisine that embodies the traditions and hospitality of the East. It is believed that pilaf originated in ancient times as a nutritious and easy-to-prepare meal for warriors and travelers. It harmoniously combines the rich flavor of meat, the sweetness of carrots, and the tender texture of fluffy rice infused with aromatic spices. The oil adds juiciness to the pilaf, while the right ratio of ingredients makes it balanced. This pilaf is perfect for family lunches, festive feasts, or cozy dinners. It is easy to prepare and fills the home with warm Eastern aromas. The simplicity of the recipe makes it accessible even for novice cooks, while its taste invariably captures hearts.
1
Fry the meat in oil over high heat. You can add a little sugar for a golden crust. Add onion, then after a couple of minutes add carrot cut into long strips, reduce the heat, and cover for 15 minutes.
- Meat: 0.5 kg
- Vegetable oil: 1 glass
- Onion: 1 head
- Carrot: 1 kg
2
Open the lid, increase the gas, add spices for pilaf, rice, and pour in water (boil the water in advance and pour it 2 cm above the rice).
- Rice: 1 kg
3
Salt. Evaporate the water so that it is not visible on top.
- Salt: 1 tablespoon
4
Reduce the heat and cook on low until the rice is done.
