Veal pilaf
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Veal pilaf is a tasty and tender dish that disappears from the table instantly. In addition, it is less fatty than the traditional version.
Preparing pilaf is quite simple, the main thing is to select high-quality products and maintain the proportions of cereal and water (1: 1.5). This dish differs from rice porridge in the presence of many spices, so we add a generous pinch of them.
To prepare veal pilaf, prepare the necessary set of ingredients. Trim the meat from excess fat and veins, then rinse under cold running water and dry with paper towels. Cut into portions.
Ингредиенты
Veal pulp - 500 g
Rice - 2 cups
Carrots - 2 pcs.
Onions - 2 pcs.
Garlic - 1 head
Salt, ground black pepper - to taste
Seasoning for pilaf - 1 tbsp.
Vegetable oil - 2 tbsp.
Water (see recipe)
Рецепт
1. Cut the peeled onion into half rings and place in a cauldron. Pour in a little vegetable oil and fry until golden brown, stirring occasionally with a wooden spatula.
2. To maintain the temperature at which the onions were fried, place the meat on the sides of the cooking container (as in the photo). After 3-4 minutes, the veal will noticeably turn white, and only then can everything be mixed.
3. Place the carrots cut into cubes into the cauldron and cook for a couple more minutes, stirring. Salt and pepper to taste, add pilaf seasoning.
4. Fill the contents of the cauldron with water so that it completely covers all the ingredients, and place an unpeeled, but previously washed, head of garlic in the center.
5. Cook the gravy over low heat until the meat is cooked, about 30-40 minutes.
6. Meanwhile, rinse the rice thoroughly, changing the water several times until it remains clear. Spread the prepared rice in an even layer over the meat and vegetables.
7. If there is not enough liquid in the cauldron, add more. It should rise 1.5 cm above the surface of the rice.
8. Cook veal pilaf over low heat under a closed lid for about 30 minutes (until the water has completely evaporated). Then remove the cauldron from the heat and let it brew a little. After 10-15 minutes, open the container and mix all layers of the prepared dish.
9. That's all... delicious, aromatic veal pilaf can be served. Place it on a large flat plate and invite everyone to a tasting. This dish goes well with pickled or fresh vegetables, herbs and hot and sour sauces.
10. Bon appetit!