Red Rice Pilaf

Cooking method

1. Step 1:

   

   How do you make red pilaf? Start by getting all the ingredients ready. Wash and peel the carrot and onions. Trim, rinse, and pat the meat dry.

2. Step 2:

   

   And here's our star of the show — red rice; as you can see, it's a real beauty. Pick through the rice if needed.

3. Step 3:

   

   Get all your spices ready at once. Here are mine, the ones I always use for pilaf: paprika, saffron, barberries, cumin, and a pepper blend. Use your own favorites — the mix is yours to adjust.

4. Step 4:

   

   Cut the onion into quarter-rings.

5. Step 5:

   

   Cut the peeled carrot into matchsticks.

6. Step 6:

   

   Cut the chicken breast into cubes.

7. Step 7:

   

   Pour a little vegetable oil into a heavy pot (kazan).

8. Step 8:

   

   Add the onion to the pot, then the carrot, and fry for about 10 minutes, stirring.

9. Step 9:

   

   Then add the chicken and fry another 10 minutes. I chose chicken breast for this pilaf specifically to keep it lean, but you can use any meat you like.

10. Step 10:

    

    While the vegetables and meat fry, rinse the red rice under running water.

11. Step 11:

    

    After 10 minutes, add the spices and salt to the pot and stir everything together.

12. Step 12:

    

    Spread the red rice over the top of the meat and vegetables in the pot.

13. Step 13:

    

    Pour in the water — the rice-to-water ratio is the same 1:2 as for regular white rice. Once it comes to a boil, cook over the lowest heat. The package said 35–45 minutes; mine took longer for some reason, about an hour. Go by how done the rice is.

14. Step 14:

    

    After the cooking time, our red pilaf is ready!

15. Step 15:

    

    Enjoy!