If you do this, the pilaf will turn out to be crumbly, tasty, and the meat will melt in the mouth

“Pilaf is not just rice with meat. After all, if everything is done correctly, it turns out not a porridge, but a fragrant, crumbly dish where each grain is covered with taste, and the meat melts in my mouth. I want to share with you this recipe,” the blogger said.

Ingredients:

• 500 g of steamed rice “Basmati”;
• 1.2 kg of calf ribs (or lamb, beef, turkey);
• 500 g of onions;
• 500 g of carrots;
• 30 g of dried barberry;
• 100 g of raisins;
• 50 g of spices for pilaf;
• two bay leaves;
• one head of garlic;
• 250 ml of cotton or sunflower oil;
• 1800 ml of water;
• Salt, pepper to taste.

Cooking

1. Pour rice with cold water for all the time while cooking the meat.
2. Cut the meat and fry it in a heated pan until golden. Add salt and pepper.
3. Cut the onion in half rings, and the carrots with cubes and fry with meat for 10-15 minutes.
4. Add raisins, barberry, spices, bay leaf and pour 1.2 liters of water. Cover with a lid and cook for 40 minutes.
5. Pour rice and pour in 600 ml of water. Add the head of garlic and salt. Cover with a lid and cook for 25 minutes without mixing.