Description
Golden, fragrant, crumbly, full-bodied, the taste is not inferior to its more famous brother rice, millet pilaf is cooked faster, and definitely diversifies your table.
Ingredients
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Beef
1 kg
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Millet
500 g
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Carrots
500 g
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Onion
1 piece
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Garlic
1 piece
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Vegetable oil
1 cup
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Salt
2 tsp
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Zira
2 tsp
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Turmeric
2 tsp
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Water
1.2 l
Cooking
The required ingredients. You can take any meat, but I recommend that it be at least a few bones. Bones do sirvac richer and tastier.
Cut the meat into large chunks and fry in a cauldron in vegetable oil. Depending on the quality of the meat, this process may be different at the time. But the meat should be soft, almost ready.
At this time, wash and peel the carrots. I this year the garden gave this bright mix.
Cut the carrots into strips.
Send the carrots together with the chopped half rings onion into the cauldron with the meat.
Stirring, on high heat fry the onions and carrots until soft.
Add the garlic, salt and spices.
Pour boiling water, stir and simmer under a lid for 10 minutes.
This time take the millet. If you are unsure of its quality, then you need to wash several times with warm water. I took the millet gold from TM "Mistral". I trust him a hundred, so the millet I just rinsed them with boiling water.
Put the millet in a large kettle on top of the meat with vegetables. Fire reduce to medium. Cook for 15 minutes with the lid open.
After 15 minutes, see a picture, turn off the heat, tightly cover with a lid. You can additionally hide with a towel. Leave for 15-20 minutes. And meanwhile, cut greens and tomatoes.
And here's our Golden millet pilaf is ready!
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