Pilaf
Popular central asian and middle eastern dish. High in nutrition, designed to be prepared and eaten communally.
Ingredients for 2
- 75 ml cooking oil
- ½ kg long grain rice
- ¾ kg meat (lamb or any other kind of meat)
- 250 g onions
- 250 g carrots
- 1 tbsp salt
- 2 ½ cloves garlic
- 1 tbsp tomato paste
- ½ l water
- raisins, cardamom, paprika, coriander, cinnamon, cumin, turmeric (all optional)
Instructions
-
Put the cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then throw it out.
-
Throw coarsely chopped meat into the cauldron and let it boil until it's golden brown, then add a pinch of salt.
-
Add the chopped onions, then wait 2 minutes and add the sliced carrots, boil for another 2 minutes.
-
Add 500 ml of water diluted with tomato paste, boil for 5 minutes.
-
Rinse the rice and put it into the cauldron but do not mix.
-
Add another 500 ml of water diluted with tomato paste and wait until it is boiling.
-
Reduce the heat to minimum, then add two table spoons of salt.
-
Close the cauldron and leave it on low heat for 1.5-2 hours.
-
1 hour before it is ready(or when you can't see water above the rice), add the garlic.
-
You can now turn over the rice if it is undercooked and add some raisins.
-
Keep boiling until all water is evaporated.