The original pilaf

To prepare pilaf, as, in principle, any dish, it is necessary to take into account several items without which the dish simply will not make any sense.

First, start with the dishes, which will cook it. Kazan, pan, wok or frying pan should be necessarily with a thick bottom and walls. Secondly, it is necessary to acquire good Fig brands to it after cooking was crumbly. Thirdly, garlic. Many people do not realize that this little insignificant product must be in the dish necessary. Moreover, the crude and the whole head. Fourthly, meat. The meat should be dry, fat and have veins. If you follow all these rules, you will only have excellent pilaf.

Today I'll tell you about one of the options pilaf, which we will prepare not only meat, but also with podcherevinoy. This may seem strange, but do not immediately dismiss a prescription. Try to cook it, and you will realize that it is very tasty.

First, let's take a look at the necessary products.

Ingredients:

• Pork - 300 gram
• Podcherevina - 200 gram
• Rice - 200 gram
• Carrot - 1 pcs.
• Garlic - 3 pcs.
• Bay leaves - 2 pcs.
• Allspice pepper - 3 pea
• Paprika - 0.5 tsp
• Italian herbs - 0.5 tsp
• Vegetable fat

Method of preparation:

Meat and podcherevinu slops, dry towel, can cut into pieces about 3 cm, and send it to roast in a well-heated pan (large kettle, wok, pan) in vegetable oil.

Carrots cleanse, can cut into strips and send dlinnenkoy grilling meat.

Meat and carrots and season with salt and all other spice, and fry them until golden brown.

Then wash out rice under running water and put it evenly on the meat.

Put garlic cloves, which are pre-slops and fill with water above the rice pilaf on one finger.

Will give the water to boil, reduce heat to medium-sized pan with a lid will close and simmer until cooked rice, about 15 minutes. Then pilaf served at the table.