How to cook pilaf in a pan using steamed long-grain rice? You can find the answer to this culinary question below. It is also worth noting that to create an oriental dish does not require a lot of time and hard-to-reach ingredients.
How to cook pilaf in a pork pan
Required Products:
- steamed long-grain rice - 1.5 facets. glass .;
- fresh pork pulp - 250 g;
- large sweet bulbs - 2 pcs.;
- large fresh carrots - 2 pcs.;
- seasonings intended for pilaf - ½ dess. l .;
- vegetable oil - 25 ml;
- tomato paste - 2 dess. l .;
- iodized salt - 1 spoon;
- allspice, ground - a few pinches;
- fresh garlic - 3 medium heads.
Meat processing
If you are thinking about how to cook pilaf in a pan, first decide which meat you want to make this fragrant oriental dish from. It should be noted that with proper heat treatment it is equally well obtained from beef, veal, chicken, lamb and so on. We decided to purchase a small piece of pork pulp for such a dinner. It needs to be washed thoroughly, and then cut into medium cubes.
Cereal processing
Pilaf with pork in a pan is preferably prepared from steamed long-grain rice. After all, the only way you get a crisp and very tasty dish. Thus, the cereal needs to be sorted out (if necessary), and then thoroughly washed in a sieve in warm water.
Vegetable processing
To understand how to cook pilaf in a pan, you should definitely remember that the recipe involves the use of not only meat ingredient and rice cereal, but also products such as carrots and onions. They must be washed, cleaned, and then cut into thin quarters and half rings.
Heat treatment
After all the main ingredients have been prepared, they should proceed to their heat treatment. To do this, you need to take a large pan, put all the cut meat there, add salt and pepper, as well as a couple of glasses of drinking water. After boiling, remove the foam from the broth, cover and cook for half an hour. Next to the meat should be laid onion in half rings and quarters of carrots. After 12 minutes, add the tomato paste, seasonings intended for pilaf, steamed rice and unpeeled heads of fresh garlic to the pan. Then the ingredients need to be mixed, add a little more water to them and cook after boiling for 10 minutes.
To make pilaf crumbly, after the above time, it must be removed from the fire (without opening the lid), placed in a warm place and carefully wrapped in a blanket. In this position, a delicious oriental dish is recommended to stand for about half an hour.
Proper serving
Now you know how to cook pilaf in a pan using pork and steamed rice. After 30 minutes, it is recommended to remove the dish from under the covers, open the lid, mix thoroughly with a large spoon, and then put it on plates and serve it to family members along with wheat bread and a vegetable salad.