Description
I want to bring to your attention another interesting and delicious kind of pilaf - Gelac Palav. This pilaf is cooked with meatballs, which are very juicy, and the rice pilaf is very crumbly and delicate. This dish can be served as a hot dish on a festive table, and be sure your guests will not be able to abandon it. This kind of pilaf is served in a large dish, where the slide overlaps the rice and meatballs arranged on top of it, also it usually sprinkle with herbs.
Ingredients
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Minced meat
400 g
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Onion
1 piece
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Garlic
2 tooth
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Zira
0.5 tsp
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Black pepper
0.17 tsp
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Salt
1 tsp
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Figure
300 g
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Onion
1 piece
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Carrots
1 piece
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Zira
0.333 tsp
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Salt
1 tsp
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Turmeric
0.5 tsp
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Sunflower oil
150 ml
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Water
650 ml
Cooking
First you need to cook the meatballs. To do this, put the stuffing into a deep bowl, add chopped onion, pressed garlic, cumin. Knead the dough well. Then sprinkle with salt and pepper and again stir the mixture to salt and pepper distributed throughout the mass. Let the meat stand in the refrigerator for 30 minutes.
Then out of the beef making meatballs the same size. Before this you need to moisten hands in cold water, so it will be easier to sculpt the meatballs.
Peel the onion and carrot, rinse in cool water. For the pilaf, finely chop the onion, carrot grate on a coarse grater.
In Tolstoganova frying pan, heat the sunflower oil, just in it we are going to cook rice. Then fry the onion and carrots until light brown colour.
Then pour the water and enable the heavy fire, let the water boil. To omit here the meatballs, reduce the heat, cover and cook for 20 minutes on low heat.
Weigh the required quantity of rice.
After 20 minutes add in the resulting broth, cumin, turmeric, and salt, slightly stir and add all the rice.
Cook the pilaf over low heat until complete evaporation of the broth and cooked rice. Remember that the rice should be loose, and therefore varieties of rice is necessary to take respectively crumbly.
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