Pilaf is considered an oriental dish and is traditionally made from lamb. But those who do not adhere to traditions or simply do not like lamb can cook it from pork. The dish will turn out to be no less aromatic and tasty.
What to choose products for cooking pilaf
Rice for pilaf can be either round or long, whichever you like best, the main thing is that it should be of those varieties that are intended for pilaf. Of the long-grain varieties, Basmati or Jasmine are especially good, if you like round rice, then the usual Kubansky is also suitable.
Pilaf can be made from various meats, but the most popular is lamb or pork pilaf. It is better to choose pork for pilaf with fat, for example, a neck, but pilaf from pork ribs is very tasty. But no less important than rice and meat, the choice of spices is also important. You should not buy ready-made bags of seasoning for pilaf in the store, it is better to go to the market and pick up a little ground coriander, Caucasian saffron, barberry, cumin and some light dried raisins.
How to cook pork pilaf
To cook delicious pilaf at home for 3-4 people, you will need: – pork – 1 kg; – vegetable oil – 400 g; – rice – 0,5 kg; – onions – 7-8 onions; – carrots – 0,5 kg; – raisins – 50 g; – spices; – garlic – 3-4 small heads; – ground black and hot red pepper; – salt.
Prepare the food right away so that you can only lay it in later when cooking. Cut the onion into half rings, carrots into strips, but if you do not have time or vegetable cutters, you can grate them on a coarse grater. Cut the meat into pieces, if you have pork ribs, then just cut them lengthwise.
It is best to make pilaf in a cauldron or in a special saucepan with thick walls, but if you cook it a little, you can also use a regular frying pan with high edges.
Put the cauldron on the stove, pour oil into it and heat very strongly, until a gray haze appears. The oil should be hot so that the meat in it is immediately fried over the entire surface and the meat juices are sealed inside each piece. Put the meat in the butter, fry it until golden brown and set aside in a separate bowl.
Heat the remaining oil in the cauldron again and put the onion in it. Fry it, stirring constantly, until it caramelizes and turns light brown. Add the grated carrots and sauté with the onions for another 4-5 minutes. Then put the meat in the cauldron, salt and pepper everything, add spices, pepper and dried raisins, pour everything with a little hot water so that it barely covers the cauldron’s contents. When the water boils, reduce heat and simmer for 1,5–2 hours.
Put the rice in a cauldron and add water so that it covers it with 2 fingers. Increase the heat to maximum and wait until the contents of the cauldron begin to boil intensively. Cover the cauldron with a lid, cook for 5 minutes, then reduce heat to low and cook the rice for another 10 minutes. Remove the lid, collect the rice with a slide towards the middle. Make vertical holes in it to the bottom and put half a head of garlic in each. Close the cauldron with a lid, remove from the stove and leave to stand for another 15–20 minutes.