Rice with meat (master class)

Category: Meat dishes
Rice with meat (master class)

Ingredients

Rice 1 kg
Meat 0.5-1kg
Carrot 1 kg
Onion 0,5
Salt
Pepper
Garlic
Vegetable oil

Cooking method

  • The dish is called pilaf without a claim. Take any meat you like and cut into portions. I have, in this case, pork 1 kg
  • Rice with meat (master class)
  • We warm up the WOK. I have a wok made of cast iron
  • Rice with meat (master class)
  • We heat the oil
  • Rice with meat (master class)
  • We spread the meat and fry it. Add some salt.
  • Rice with meat (master class)
  • We cut the onion. I always chop a lot of onions 0.5 - 1 kg
  • Rice with meat (master class)
  • When the meat is browned, put the onion on it
  • Rice with meat (master class)
  • Fry meat and onions together
  • Rice with meat (master class)
  • We cut a lot (not three, namely, cut) carrots. We cut large (!). Pay attention with what "logs" I cut the carrots. 1 kg.
  • Rice with meat (master class)
  • Next, I take 1 kg of homemade (!) Rice. This is the rice that Uzbeks sell in the markets.
  • Rice with meat (master class)
  • Rice with meat (master class)
  • Rice must be sorted out of debris and stones and rinsed. We rinse in 5 waters. No more washing is needed as the rice will become brittle and crumble. After rinsing, fill the rice with slightly salted water for about 30-40 minutes.
  • Rice with meat (master class)
  • As soon as the onion is slightly fried with meat, add the carrots and continue to fry everything together
  • Rice with meat (master class)
  • Rice with meat (master class)
  • We try it for salt (add some salt), pepper, lavrushka and be sure to add ZIRU. I like to add cumin at this stage of preparation. We mix everything.
  • Rice with meat (master class)
  • Gently lay out the rice, insert the hot pepper and garlic
  • Rice with meat (master class)
  • Add water 2 fingers above the rice
  • Rice with meat (master class)
  • Close, reduce heat and cook rice. We try for readiness and salt. When ready, mix everything gently
  • Rice with meat (master class)
  • Done!
  • Rice with meat (master class)
  • Rice with meat (master class)
  • Rice with meat (master class)

The dish is designed for

It turns out a lot

Time for preparing:

2 hours

MariV
Very even pilaf!
TATbRHA
Well, of course, it's pilaf. All the bells and whistles are present: heating the oil, the order in which the products are added, the method of preparing these products, ZIRA ... water is two fingers higher than rice ... but just everything. For what reasons is it not called "Pilaf", but called "Rice with meat"? ...: girl-th: So all the people cook pilaf. Thanks for taking the photo.
August
I will show you how to cook pilaf in the spring, when it will be possible to cook on the wood in a cauldron. And more ..., Pilaf is made on fat tail, cottonseed oil, and lamb (you can replace it with beef) and is made in layers (Samarkand version). And everything with pork, chicken, rabbit ... it's rice porridge with meat.

Yes, there is sweet pilaf ...
pitch
good for you!! you have homemade rice! (y) what should we do? here Uzbeks don't sell rice in the bazaar! : girl_cray: what kind of rice should we take ???
August
Quote: Smolka

good for you!! you have homemade rice! (y) what should we do? here Uzbeks don't sell rice in the bazaar! : girl_cray: what kind of rice should we take ???
Any round, just not steamed
pitch
Thank you very much for the tip and for the recipe !!! : hi: bookmark
Medusa
Quote: August

Gently lay out the rice, insert the hot pepper and garlic

From such a marvelous situation has already inserted!
But with rice, you wouldn't miss. I'll try, but he will tell me - there is no Uzbek, he grew rice at home or how ...
But seriously, we have received a guide to action. I'm waiting for the hour "H".
August
bitter pepper should be solid without cracks... Otherwise, all the bitterness will go into pilaf ... When it softens in pilaf and starts to fall apart, it must be removed from the pilaf
MariV
Quote: August

I will show you how to cook pilaf in the spring, when it will be possible to cook on the wood in a cauldron. And more ..., Pilaf is made on fat tail, cottonseed oil, and lamb (you can replace it with beef) and is made in layers (Samarkand version). And everything with pork, chicken, rabbit ... it's rice porridge with meat.

Yes, there is sweet pilaf ...

Pilaf (comes from Pers. "پلو" - polov from Hindi "पुलाव" [pulāu | palāu], which goes back to Skt. "पुलाक" [pulāka-] in the meaning "boiled rice"[one]. In Russian through Turkic, for example, Azerb. plov, aş; bulg. pilaf; kaz. palau; Kirg. paloo, ash; Crimean cat. pilâv; Taj. osh, palov; tat. pılaw, flaming; tour. pilav; turkm. palow; uzb. palov, osh; uyg. semi / ﭘﻮﻟﯘ) - compound dish mostly rice (however, there are other variants of the cereal component) and, as a rule, meat or fish, however, there are exceptions here. "

But if you like rice porridge with meat more - who is against it?
sapuch
You can learn more about sweet pilaf, pzhalsta ...

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