A simple recipe for pork pilaf in a pan

Kitchen appliances and utensils:

• Electric kettle;
• pan with high walls and a lid;
• grater;
• deep bowl;
• cutting board for meat;
• a knife for meat.

Ingredients

Step cooking

1. Rinse the rice (2 cups) in cold running water so that the water draining from the rice is completely clear.
   
2. Transfer the washed rice cereal into a deep bowl. Pour rice with boiled water (1 liter) from the kettle, set the bowl aside. While rice is evaporated, proceed with further cooking.
   
3. Wash the carrots well (2 pcs.), Peel it. Grate the carrots on a coarse grater.
   
4. Wash and dry the pork pulp (500 g). Cut the meat into pieces of about 3 cm × 3 cm × 2 cm.
   
5. Place a pan with high sides on medium heat. Pour vegetable oil (20 ml) into the pan. Put chopped meat in butter.
   
6. Salt (to taste) and pepper (to taste).
   
7. Fry with constant stirring for 8-10 minutes.
   
8. Add the grated carrots to the meat, mix.
   
9. Pour in more vegetable oil (30 ml). Cook over moderate heat with stirring for 3-5 minutes.
   
10. Add seasoning to the meat from a mixture of dried herbs (to taste).
    
11. Pour boiling water (0.5-0.7 L) into the pan so that the boiling water completely covers the meat with carrots for 2 cm. Stew over moderate heat for about 15 minutes.
    
12. Fold rice into a sieve. Put the rice groats in the same layer on the meat with carrots. Rice is always placed on top of other ingredients (meat and vegetables), it should not touch the bottom of the pan or cauldron.
    
13. In a layer of rice in the middle of the pan, completely press the peeled head of garlic.
    
14. Pour boiling water from the kettle (0.8-1.2 L) so that the water level is 2 cm above the rice level. Cover. Experienced chefs advise when cooking pilaf to take the ratio of rice and water in a ratio of 1: 2 or pour water 2 cm above the rice. It is the correct ratio of these ingredients that creates an excellent taste and a characteristic texture of the dish. During cooking, stir pilaf can not. The pan must have a tight-fitting lid. Stew the dish over high heat for 10-15 minutes (the liquid should partially evaporate) - there is no more liquid on the rice surface, but there is still enough liquid in the inner layer. Make holes with a spoon over the entire surface of the rice.
    
15. Reduce the heat to very small, cover the pan with a lid. Stew the dish for another 10-15 minutes until the liquid has completely evaporated. If you want, when serving, decorate the pilaf in plates with finely chopped greens.
    

Video recipe

How to cook a delicious fragrant pilaf in a pan is shown in this video:

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