Tajik pilaf - recipe

MW-3814,MW-3815

1. Cut the lamb into slices of 20-30 g. Cut the carrots into thin strips, finely chop the onion. Rinse the rice thoroughly with running water and put in a colander to drain the water.
2. Put finely chopped lamb fat into a bowl and turn on the "Fry" mode for 30 minutes. Fry the lamb fat until golden brown, 5 minutes.
3. Put half of the lamb in a bowl to the fat and fry all together, stirring occasionally, until the meat is lightly browned.
4. Put the meat on a plate (you should not fry all the meat at once, otherwise the released juice will complicate the frying, and the taste of pilaf will be worse). Then fry the second portion of meat.
5. When the second portion of the meat is browned, return all the meat to the bowl and add the carrots. Continue browning, stirring occasionally, for about 5 minutes.
6. Place the onion in a bowl and continue frying, stirring occasionally, for about 4-5 minutes.
7. Add spices, barberry, mix, cook everything together for another 1-2 minutes (until the end of the program).
8. Pour rice over the meat (do not stir).
9. Pour salted water into a bowl so that the water level is about 1 cm above the rice. Place whole garlic cloves. Close the lid and turn on the "Rice" mode. Do not stir during cooking.
10. When serving, put the rice in a slide, put the meat on top, sprinkle with chopped herbs.
TIP:
When cooking pilaf, use ready-made spice mixtures "For pilaf" , then the aroma of the dish will be balanced and rich. But do not abuse ready-made seasonings - 1 tsp is enough for the given amount of products. spice mixtures.
NOTE:
The cooking time in Rice is automatically adjusted: after preheating, the display will count down the time until the end of cooking.