Pilaf

Description

This is a dish I learned to make in Central Asia. My employees love my pilaf and the holidays always beg him to cook. After reviewing the recipes, have not found such. So I decided to share with you them.

Ingredients

Vegetable oil
Chickpeas

100 g
Carrots

1 kg
Figure

1 kg
Meat

1 kg
Garlic

1 piece

Cooking

Avarice chickpeas. Cut into strips carrot, onion half rings, large pieces of meat.

In the cauldron, pour vegetable oil (do not regret, the rice is juicy) fry the onions to dark brown, put the meat, salt, fry and extinguish.

Spread boiled chickpeas, add carrots, pre-soaked for 10-15 min. garlic (garlic is not cleaned, to remove only the top, dirty shell). Pour the spices: cumin, curry (on the market you can buy mixture for pilaf).

Cover with water to 2 inches above the rice and cook over high heat without lid. When the water boils away to a level of the rice, reduce the heat and cover with lid. Simmer until cooked, not stirring the rice.

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