Pilaf in pots in the oven

Step-by-step cooking

1. Step 1:

   

   How to make pilaf in pots in the oven? Prepare the products. Traditionally, pilaf is prepared either from mutton (like mine) or beef. But since this recipe is adapted to modern conditions, you can take both pork and chicken. Also take any rice — round, long or steamed. Steamed will be even best, with it the pilaf will turn out crumbly. I have special rice for pilaf, devzira varieties, that's why it's so dark.

2. Step 2:

   

   Rinse the rice very well with running cool water, literally 7 times, so that the water becomes clean. Then fill the rice with water so that it covers it completely. Add salt to the water. Leave the rice to swell for 15 minutes.

3. Step 3:

   

   Wash the meat, dry it well and cut it into small pieces — about one and a half centimeters in size.

4. Step 4:

   

   Cut the peeled onion into cubes.

5. Step 5:

   

   Wash the carrots well, peel and cut into large strips. In pilaf, carrots are cut, and not rubbed on a grater.

6. Step 6:

   

   Preheat a frying pan, pour vegetable oil on it. There should be quite a lot of it. Heat it over high heat. Put the meat in the butter. Immediately start mixing it so that a crust forms on its surface. This will make the meat softer, as the juice will "seal"." inside. Fry the meat for about 5 minutes.

7. Step 7:

   

   Add the onion to the meat, stir. Fry for a few minutes.

9. Step 8:

   

   Add carrots. Add salt. Mix it up. Continue frying for another 5 minutes.

10. Step 9:

    

    Prepare the baking pots. Put a layer of meat and vegetables on the bottom. Sprinkle with spices. Traditionally, cumin and barberry are put in the pilaf, you can take a ready-made mixture for pilaf.

11. Step 10:

    

    Put the rice on the meat, pre-drain the water from it. In the center of each pot, insert a clove of garlic, it does not need to be cleaned.

12. Step 11:

    

    Pour boiling water into the pots so that the water is 1.5 cm higher than the rice .

13. Step 12:

    

    Cover the pots with lids or foil if there are no lids. Bake the pilaf in the oven at 180 °Since one o'clock.

14. Step 13:

    

    Remove the finished pilaf from the oven and mix. Then cover again and let stand for 20 minutes. Serve the dish to the table. Pilaf is traditionally served with a salad of fresh tomatoes with onions and herbs. Bon appetit!