My pilaf is meat, from lamb, but you can take any other meat to taste. The dish is not at all sweet, as it might seem at first glance due to the presence of prunes. Although prunes give off their sweetness, their taste gives pilaf a special piquancy. I highly recommend trying it! Your loved ones and guests will be satisfied!
Prepare all ingredients.
Rinse the prunes and soak in warm water for a few minutes.
If necessary, cut the meat from the bone, cut into pieces and put in a cauldron. Beforehand, oil must be injected until a white haze appears.
Fry the meat, stirring occasionally, until golden brown.
Add onions, chopped with feathers or half rings.
Saute the onion until soft and add the chopped carrots.
Cook everything together for 7-10 minutes.
Add water so that it only covers the meat, salt to taste, your favorite spices and simmer the contents of the cauldron over low heat for 20-30 minutes.
Then add the washed rice, flatten it, put the prunes and stick in the head of garlic that has been peeled from the top.
Add water (it should be about 1 cm higher than the rice), salt to taste and cook over high heat until the rice is half cooked. The rice should almost completely absorb all the water. Then collect the contents of the cauldron to the center, cover with a plate, close the cauldron with a lid on top and cook pilaf for another 10 minutes over medium heat.
Let the pilaf steam well and brew. Pilaf with lamb and prunes is ready.
Enjoy your meal!
Categories: Diet recipes