Cooking description:
Buryat pilaf hardly differs from its counterparts in other cuisines of the world. It suits me because it is low in fat, all the ingredients are boiled, and not fried in a large amount of haze-calcined oil. They do not put bay leaves in ordinary pilaf, but here it does not spoil the taste. I liked this pilaf, try it too.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Pork / Cereals / Rice
Dish: Hot dishes / Pilaf
Geography of cuisine: Russian cuisine
Ingredients:
- Pork - 400 Grams
- Rice - 400 Grams
- Carrots - 1 Piece (large)
- Onions - 2 Pieces
- Garlic - 2 Cloves
- Sunflower oil - 20 Milliliters
- Butter - 50 Grams
- Bay leaf - 1 piece
- Salt - To taste
- Ground black pepper - To taste
- Ground Turmeric - 2 Pinches
Servings: 6
How to cook "Buryat pilaf"
Take all the ingredients for making Buryat pilaf.
Chop the meat and place in a cauldron or saucepan with a thick bottom.
Add salt, ground black pepper, turmeric. Peel and wash carrots and onions. Cut the carrots into strips and the onion into half rings. Add to meat.
Wash the rice thoroughly, put it in a cauldron. Pour in water so that the rice is completely covered with water. Cover and place over low heat. Cook pilaf for 40-45 minutes.
Then put bay leaf and butter in pilaf.
Add chopped garlic. In 7-10 minutes, the pilaf will be ready.
Stir the finished pilaf.
Buryat pilaf is ready. Serve hot.