How to cook pilaf with pork

Pilaf is a national dish in Uzbekistan, Tajikistan and Kazakhstan. Also this dish is loved and respected in Azerbaijan, Armenia and other countries. Some people see risotto as a porridge with rice, but it's wrong. The main thing in the risotto - not the ingredients from which it is prepared, and the method of preparation. There are hundreds of recipes pilaf. It can be done with pork, lamb, and you can do sweet plov made of dried fruit. Even with the same ingredients pilaf can be cooked in different ways.

You will need

- 0.5 kg pork
- 1.5 cups of rice
- 1-2 PCs carrots and onions
- salt
- pepper
- spices for pilaf
- vegetable oil for frying.

Instruction

To cook a delicious pilaf from pork, the importance of which figure you use. It is best to use a special kind called virgins-Zira, but long grain or parboiled rice, as they are less clumped. The selected variety of rice, rinse several times in cold water. Then fill it with cold or lukewarm water. Its level must exceed the rice by about 1 cm. Leave the rice for 1-2 hours. When all the grains of rice becomes milky white, drain. After that, the rice can be rinsed one more time (but not necessarily).

Pork wash, dry and cut into small pieces. In a bowl with hot oil place the pork, fry it for 15 minutes. It is best for cooking pilaf pork use a cast iron cauldron. You can use any other dishes, but it is desirable that it was deep and with thick walls.

After the meat is browned, add sliced or small cubes onion. After 10-15 minutes add the carrots. Carrots can grate, but you can cut thin strips. Cook the meat with carrots and onions for another 10 minutes. After this time the pork with the vegetables add salt, pepper, add seasonings for pilaf.

Place the rice in an even layer on the vegetables with the meat. Carefully pour in the bowl water, it should be above the rice by 2 cm. Pour water gently so that the rice and other ingredients are mixed.

Bring the pilaf to a boil while the lid is not necessary. When the pilaf comes to a boil, add garlic and reduce heat. Cover the pilaf with a tight lid and leave it full until the rice is tender (30-35 minutes). If the water has evaporated and the rice is still raw, a little water. Before serving, pilaf pork, garnish with vegetables and herbs.

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