Wash amber long-grain rice, boil with boiling water and leave in a colander to drain the moisture. Fry the meat in lamb fat until tender. Now you need to add the onion in thin half rings, simmer over low heat for 6-8 minutes. and top with rice, freshly ground black pepper and table salt to taste. Pour everything with meat broth or boiled water so that there is more liquid on your finger than cereals. Simmer pilaf over low heat for another 5 minutes, then put chopped tomatoes, leeks and fried crushed garlic in a frying pan (cauldron). Cook until rice is tender.
For a pound of lamb, you will need the following products:
– onion (1 head); – mutton fat (2 tablespoons); – long-grain rice (1 cup); – tomatoes (2-3 pcs.); – leeks (2-3 stalks); – spices and seasonings taste.
Put a small amount of grated ginger in the finished pilaf and stir the dish. After that, dishes with hot rice, meat and vegetables must be insulated or placed in a warm oven. When the food is well infused, you can sprinkle it with fresh chopped herbs and serve.
Rice and meat in pots
Any dishes cooked in the oven in ceramic pots are especially juicy and delicate in taste. In order not to lose the unique aroma of meat and vegetables, it is recommended to cover the dishes with a flour lid before baking them. Knead a tough, elastic lean dough beforehand and let rise. Use as ingredients:
– sifted premium wheat flour (1,5 cups); – yeast (7,5 g); – warm water (150 ml); – refined sunflower oil (50 g); – Extra salt (2,5 g) ; – granulated sugar (5 g).
While the dough is ripening, cook the cereals until half cooked (1 part water and 1 part rice). After boiling off the liquid, pour in a small amount of vegetable oil, add chopped red bell pepper and salt everything. Fry finely chopped meat (chicken, pork belly, lamb or beef neck) on all sides with butter, black pepper and lemon juice. At the end, add chopped garlic and onion rings.
When the vegetables are soft, place equal portions of meat on the bottom of the pots, add rice with vegetables and pour in a glass of boiled water. Form dough mugs over the necks of the pottery. Preheat the oven to + 180 ° C and place the pots in it for 25 minutes. For 5 servings of the dish (600-650 g of meat and 1,5 cups of cereals are used) you will need only 1 large pepper, a couple of onions, 2-3 garlic cloves and 2 tablespoons of freshly squeezed lemon juice. Choose the oil, spices and seasonings to your taste. Any recipe for rice and meat is perfectly complemented by special store-bought spicy mixtures for pilaf.