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Recommendations for preparing homemade pilaf

by marusia

The recipe is very simple. But, of course, there are subtleties that should be taken into account to ensure that the pilaf turns out perfect.

I don’t know whether this pilaf is “correct” or “wrong” (by the way, write about it in the comments), but it is incredibly tasty, incredibly aromatic, “juicy” and very appetizing! And such pilaf can be prepared in any kitchen!

How to cook

Pour oil into the pan and add onion, cut into half rings. Of course, it is better to take a pan with a thick bottom and walls – this way the pilaf will turn out tastier. But if you don’t have one, any one will do. I have a 4 liter saucepan. Fry the onion over high heat until golden brown.

And you can lay out the meat. I’m having beef today. But you can cook this pilaf with lamb (which is even tastier) and with pork (although I don’t like it). I pre-cut the meat into small pieces. Without reducing the heat, fry the meat for 10-15 minutes without a lid.

Then I add carrots. I always chop it coarsely for pilaf. Stir and fry with meat for another 7-8 minutes.

I add salt and spices. I have cumin (I never cook pilaf without it!), barberry, black pepper and a little turmeric. Pour hot water so that it covers the meat. Cover the pan with a lid, reduce the heat to medium, and simmer for 40-45 minutes. I don’t mix anything and don’t open the lid.

I wash the rice in cool water 7-8 times (until the water becomes clear). I turn the rice very carefully! Usually for pilaf I use locally produced rice (most often Krasnodar).

I lay out the rice and spread it over the surface. I don’t mix! I press down with a spatula and add water so that it covers the rice by about 1-1.5 cm. It is very important to guess the water here! It is not advisable to add too much water.

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