You will need
- - 1 Cup of rice
- - 300 grams of meat (pork, beef)
- - black pepper
- - Bay leaf
- - 2 cloves of garlic
- - vegetable oil
- - 1 onion
- - 1 carrot
First cut the meat into medium-sized cubes, fry them. Late to the meat add finely chopped onion and grated carrot. All these ingredients fry until Golden brown. Then cook the rice. Well wash it and fill it for 10 minutes with hot water. The rice should swell a little bit.
Once the rice has swollen, put it on the stove cauldron and put it layers roasted meat with onion, carrots and well washed rice. In a large kettle add seasonings to taste, Bay leaf and squeezing a bit of garlic for flavor. The rice turned out crumbly, pour in a cauldron of hot water as much as was rice. The water should be boiling, and the ratio rice of 1:1.
After placing all the ingredients in the cauldron, cover it with a lid and turn on high heat. To cook the pilaf should be exactly 12 minutes. This is the key to success friability of rice. Be sure to cook for 5 minutes on high heat, 4 in middle and 4 on the weak. Cover when cooking do not open the rice mix.
After 12 minutes, turn off the stove and exactly the same do not remove the lid from the cauldron. It will give pilaf to stand, and the rice will not stick together.
For cooking pilaf is better to choose parboiled rice. The round rice when cooking increased the stickiness and viscosity. For crumbly pilaf this rice is not suitable.