Pilaf - recipe
Ingredients
- Rice (long grain) - 700 gr
- Lamb (fillet) - 500 gr
- Carrot - 3 pcs
- Onion - 2 pcs
- Garlic - 2
- Vegetable oil - 150 gr
- Zira (Kumin) - 1 tbs
- Dried barberry - 1 tbs
- Hot chilli pepper - 1 pcs
- Coriander - 1 tsp
- Salt - 1 tsp
- Water - 0.8 l
For 1 batch(es) (
)
Pilaf Directions
Multicooker firm: SCARLETT
SC-MC410S22
1. Rinse the rice thoroughly in several waters. The last water after rinsing should remain completely clear. Pour clean rice with water and set aside.
2. Wash the lamb and cut into cubes. Peel the onions and carrots. Cut the onion into thin half rings, the carrots into long bars 1 cm thick. Peel one head and divide the garlic into cloves, and peel the other from the top husk, but do not divide into cloves.
3. Put vegetable oil in a slow cooker, then lamb. Set the mode "FRY" for 15 minutes. Stir the meat once during the first 10 minutes of cooking. After 10 minutes add the onions and carrots. Season with salt, add spices (cumin, barberry, coriander), mix. Cook until the end of the program.
4. Add water (0.5 l) to the bowl. Install the program "KRUPY" for 1 hour. After boiling (after about 7-10 minutes) add garlic, divided into chives, and a whole pepper pod. Cook for 30 minutes.
5. After 30 minutes, take out the pepper and garlic, put the rice on top, smooth it with a spoon (do not mix with meat and vegetables). Place a head of garlic in the center. Salt. Add 300 ml of water. Close the lid. Cook until the end of the program. Then put boiled garlic cloves and pepper on top.
6. Turn on the mode "HEATING" for 15 minutes. So that the pilaf is infused.