March 14, 2011

Rice Pilaf ("Plov")

Pilaf (also called pilau, pilav, pulao) is a very popular rice dish with a great variety of cooking methods!

  • 1 lb (400 g) mutton, lamb or beef
  • 2-3 cups uncooked rice
  • 1/2-3/4 lb (200-300 g) carrots
  • 1/2 lb (200 g) onions
  • 1/2 lb (200 g) beef fat or vegetable oil
  • Salt, pepper, spices to taste
  1. Cut the meat into small pieces and fry in a skillet (it’s better to use cast-iron pan) in very hot fat or oil.
  2. Julienne the onions and carrots and add to the meat.
  3. Fry several minutes until the onions are tender and then add 3.5-4 cups of water, salt, pepper, and bring to a boil.
  4. Wash and drain the rice 3-4 times. Add to the meat and mix evenly.
  5. When the water boils away, poke several "holes" in the rice mixture so the bottom of the skillet is exposed (use the handle of a wooden spoon).
  6. To avoid burning, pour in 1-2 tablespoons water into each "hole."
  7. Cover the skillet and cook on low heat 25-30 minutes (until the meat is ready).
  8. When serving, plate the rice in the shape of a hill, place the meat on the top, and sprinkle with julienned fresh onion. ENJOY!

1 comment:

Miya said...

Love to try this recipe.Looks deliciously good.