Description
Pilaf cooked one recipe all my life, but today, after reading another recipe in a magazine and decided to add walnuts, dried apricots and garlic. The result is a slightly different taste.
Ingredients
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Pork
500 g
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Figure
500 g
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Onion
2 pc
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Carrots
2 pc
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Dried apricots
100 g
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Raisins
100 g
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Walnuts
100 g
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Salt
-
Black pepper
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Zira
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Garlic
3 wedge
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Water
0.5 l
Cooking
Meat cut into pieces, but not very finely. Cut the fat separate from the meat and place on a roasting pan melted. The remaining crispy cracklings then you can be happy to eat (who loves, of course)
Onion cut into half rings and fry in melted fat.
To the onions add the meat, pepper, roast it for 15 minutes, then season with salt.
Carrots chop on a grater for Korean carrot.
Put the carrots on the meat, not stirred, then under the lid for 5-7 minutes.
Rice, well rinsed in several waters so that the water became transparent.
On carrots put the washed raisins and dried apricots (I cut into pieces), sprinkle with cumin seeds.
On top lay the washed rice, and it walnuts. Pour hot water in the ratio rice of 1:1 salt. Cooking with the lid open over medium heat. When the water is absorbed into the rice and it will not be visible from the top, to collect rice slide to the center of the brazier, pierce in several places (I do this with a spoon) and send in the oven for 30-40 minutes.
For 5 minutes before end of cooking put on top of the pilaf garlic cloves. To turn on the oven, get the Dutch oven with the rice and wrap it in something warm that pilaf still has potamilla 40 minutes or a little more
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