Colorful pilaf is perfect for lunch or dinner, especially if you cook it with quails. These small birds are quite fatty, so the dish will turn out rich and juicy. The main thing is to serve the pilaf hot, as it will not be so tasty when cold.
Prepare the indicated ingredients.
Rinse the rice in water several times, removing the starch from the cereal.
Rinse quails in water, cut the carcasses into pieces. Heat vegetable oil in a cauldron and fry parts of carcasses for about 5-6 minutes until golden brown. During this time, peel and rinse the vegetables.
Cut the carrots into cubes and the onions into half rings and add to the container. Cook for another 3-4 minutes.
Pour the washed rice into the cauldron, pour the seasoning for pilaf, salt and ground black pepper, dried barberry, bay leaves on top of the cereal. Place 1-2 garlic cloves in the center.
Pour in hot water and place the container on the stove, turning on maximum heat. Bring the contents of the container to a boil, reduce the heat to minimum and cover the cauldron with a lid. Simmer for about 15-20 minutes.
After the specified time, the dish will be ready!
Place the pilaf on plates and serve hot.
Categories: Diet recipes