Description
Very tasty, fragrant, juicy pilaf.
Ingredients
-
Pork
200 g
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Chicken's leg
1 piece
-
Fat
100 g
-
Carrots
2 piece
-
Onion
1 piece
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Red sweet pepper
1 piece
-
Figure
100 g
-
Mint
-
Black pepper
5 piece
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Pepper white
5 piece
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Bay leaf
1 piece
Cooking
First, prepare all the necessary products. All meat - pork, chicken drumstick and bacon.
Then all the desired vegetables - carrots, onions, bell peppers.
Wash and prepare the mint for decoration.
Cut the bacon in small pieces.
Spread it on the pan.
Chicken drumsticks put a little weld, until they become soft, for 10 minutes.
In a bowl with chicken drumstick at once put salt, Bay leaf, black peppercorns and white pepper peas.
The chicken is cooked and we are pork. Cut it in small pieces.
Fat is melt.
Remove from the frying pan cracklings - they are in the rice is not needed.
Received the pan the chopped pork lard spread.
Give her a fry.
When pork is already well browned, take out of broth welded chicken drumsticks.
Cut away and cut into small pieces meat bone give the dog.
Put the chopped chicken into the frying pan to the fried pork.
Take half a Cup of rice
Wash it.
Everything is fried in the pan
Put in a bowl with chicken broth, leaving in the pan the lard required for the preparation of vegetables,
Close the lid and allow to boil for 15 minutes.
In a saucepan until everything is cooked, prepare the vegetables - cut carrots, onions, peppers.
Put carrots and onions in the pan with the remaining lard.
A good fry.
Then for a couple of minutes put the vegetables Bulgarian pepper.
Mix well and fry all together a bit.
Meat is ready... and you can put there vegetables.
Add a little water to cover the contents of the pan.
Stir, leave to stew for 10-15 minutes. Then add in the saucepan the rice, mix well.
Add water to rice had much to grow. All mix thoroughly, boil, stirring for 5 minutes, turn off, cover and remove from heat.
Leave the pilaf to rest and gain strength for about 30 minutes (or more). During this time, the rice attains its volume will be crisp and juicy. Rice is better to take long. And now... open pan and there!!! Wow!!! Beauty!!! Aroma!!! Mouth watering!!!
Spread on a plate, decorate with mint or any other herbs. Beauty!!! Yummy!!! Bon appetit!!!
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