Ingredients
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1 kg Rice
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4-5 pieces Onion
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3 pieces Carrots
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1 kg Pork
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1 tbsp Butter
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Cumin
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2 tbsp Salt
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1 PC Garlic
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150 ml Vegetable Oil
Directions
What a fragrant and tasty pilaf of lamb. Cook it taught me dad. Since I come from Sunny Uzbekistan, the love afloat in my childhood. So how good fat sheep we have in the afternoon with fire not find…had to adjust to cooking with any other meat…with a bird I don’t like, but with pork ribs!
Steps
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1
Done
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Take a large kettle, put the oil, heats it. Onions cut in its discretion, may half-rings. Carrots cut into cubes. Wash the ribs and dry with paper towel. Wash rice in several waters. Soak in cold water for 30 minutes. |
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2
Done
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In hot oil pour the onion, stirring constantly, bring to a Golden color. |
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3
Done
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After that, lay washed and cut into pieces meat. Lightly fry. |
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4
Done
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Add shredded carrot. Fry until crispy brown meat. Add the butter... and even this small dose... but she plays an important role-believe me! |
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5
Done
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Then pour boiling water, to cover meat completely. And boil on medium heat under lid for 20 minutes. Got it, "servak". |
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6
Done
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Take a head of garlic, cleaned from the top of the husk, wash, put on the meat. |
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7
Done
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The rice is laid over the entire surface, covering and garlic. Fill with boiling water two fingers above the level of rice. Allow to boil, place salt and spices (optional). |
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8
Done
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Watch-as soon as the surface is a little water put on a small fire. Cover it with wet towel so that the steam did not come out, and hold for 20 minutes . Then, remove from the heat and wrap it up for 30-40 minutes in a blanket. |
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9
Done
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Then mix and put in dish. But you can first lay heaped rice, and on top of the meat... garlic as the crown put up on the "top". Bon appetit! |
