Recipe for quick pilaf in a pan - it turns out friable and fragrant

Kitchen appliances and utensils:

• cutting board;
• pan with a lid;
• WOK pan
• knife;
• scapula;
• a bowl;
• beaker;
• colander;
• disposable paper towels;
• grater.

Ingredients

Step cooking

1. Rinse the meat under running water and dry it with disposable paper towels. To reduce the cooking time of pilaf, the meat should be cut into small pieces (approximately 2x3 cm). The larger the pieces, the more time it will take to stew.
   
2. Pour the sunflower oil into the pan and set it on fire. While the pan is warm, finely chop a few cloves of garlic and add it to the oil.
   
3. Put the pieces of meat in a pan and fry them over high heat for about 5 minutes, not forgetting to stir.
   
4. Meanwhile, grate the carrots, and chop the onions into fairly large pieces.
   
5. Add vegetables to the meat and let fry for about 3-5 minutes.
   
6. Pour 150 ml of hot water into the pan and make the fire quieter.
   
7. Mix a teaspoon of turmeric, half a teaspoon of ground red pepper, a teaspoon of cumin and send the spices to the meat. Also add a head of garlic, bay leaf, half a tablespoon of salt and a little ground black pepper.
   
   Did you know? To achieve a unique, rich taste and aroma, I advise you to improvise plenty with spices and their proportions. Also, if you want to diversify the dish, I recommend adding raisins, barberries or dried apricots to pilaf. If you need to speed up the cooking process, you have the right to use ready-made seasonings for pilaf, which are available in every store.
8. Cover the pan and let the meat stew over a low heat. Do not forget to stir it. After 15 minutes, remove the lid and simmer the meat for another 10 minutes, so that excess moisture can evaporate.
   
9. We will cook rice for pilaf separately. Do not take Thai or Indian varieties, as well as steamed rice. It is best to use varieties with low starchiness, for example, Tajik or Uzbek.
   
10. Rinse the rice thoroughly with cold water and drain it into a colander. Pour the cereal into the pan and fill it with water. For 500 g of rice, I use 470 ml of water. If you add too much of it, the rice will turn out boiled and sticky.
    
11. Cook it over low heat with the lid tightly closed for approximately 20 minutes.
    
12. When all the excess liquid has evaporated from the pan, and the rice is completely ready, we can start assembling the dish. To do this, pour the rice from the pan into the pan and mix everything thoroughly.
    
13. Serve pilaf should be hot. This dish goes well with tomato juice and vegetable salads.
    

Video recipe

After watching this video, you can visually study the above processes and make sure of their speed and simplicity.

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