Oriental pilaf with rice and beef (lamb)

Oriental pilaf with rice and beef (lamb)

INGREDIENTS:

● Lamb or beef 600 g
● rice groats 800 g
● onion 250 g>
● carrot 650 g>
● vegetable oil 300 g
● salt and spices — to taste.

Cooking:

Squared and washed rice is soaked for 1.5-2 hours in salted water. Meat, cut into pieces weighing 30-40 g, is fried in vegetable oil, heated to a temperature of 160-170 ° until a crispy crust.

Then put the onion sliced ​​in half rings, continue to roast. Then lay the carrots cut into strips, mix it all together, add water (1: 1 ratio of water and rice), salt, spices, and stew for 25-30 minutes.

A layer of rice is laid evenly over the entire surface of the boiler and cooked in an open dish until the liquid is completely boiled away.

Gather in the middle of a hill, close and stew until cooked for 30-40 minutes. Prepared pilaf gently mixed. When serving on rice and vegetables put the meat, cut into small pieces.

Oriental pilaf with rice and beef (lamb)
Oriental pilaf with rice and beef (lamb)

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