- 600 g of meat, better than lamb,
- 5 medium onions
- 500 g carrots
- 175 g lamb fat (fat tail),
- 175 g sunflower oil
- 600 -700 g of rice,
- salt, spices (raisins, red allspice, barberry, cilantro).
Preparation:
4 - 5 hours before the start of cooking pilaf, soak the rice, changing the water several times, rinse the rice before placing it in the pilaf, so that the drained water is clear. Melt the fat in a cast-iron pot and heat it with sunflower oil over low heat, add the meat cut into pieces, fry it and remove. Fry the onion with rings in fat, add carrots cut into long strips and fry a little, add the meat, add hot water to cover it a little and simmer until the meat is half cooked. Add salt and spices, then simmer a little more. Put rice on top, level and pour hot water 1-2 cm above the rice through a slotted spoon or colander. Increase the heat immediately to bring it to a boil, add salt if necessary. Once it boils, reduce heat to medium. Place 3-4 unpeeled garlic cloves in the rice. Simmer for 40 minutes, adding water if necessary. During cooking, shovel the rice from time to time with a slotted spoon, without touching the carrots. When the rice is almost ready, this moment can be defined as follows: hit the back side of the skimmer on the surface of the pilaf several times, if a hissing sound is heard, cover early, if it is deaf, you need to cover the pilaf tightly, put it in the oven or on a very small fire and simmer until readiness.
Bon Appetit!