Pilaf crumbly

Pilaf crumbly

Recipe photo: Loose pilaf


  • 0.5 kg. pork
  • 0.5 kg. mutton
  • long rice 1 kg
  • oil (sunflower or olive)
  • onions (4-5 large)
  • carrots (4-5 large)
  • red pepper (1-2)
  • ground black pepper
  • garlic (a lot)
  • Bay leaf
  • salt
  • ground turmeric (turmeric) (1 tablespoon) – thanks to grenadina for the advice
  • as an option, I add: anise star (1-2) and dry cloves (5-6)

Step-by-step cooking recipe

IMPORTANT: good dishes with thick walls, or cast iron cauldron.

Cut the meat, heat the pan and fry the meat in a good amount of oil (I prefer olive oil) until brown. Pour all this into a cauldron.

Pour the oil into the skillet again and fry the coarsely chopped onions until golden brown. Pour into a cauldron.

Cut the carrots into strips, pour into a cauldron.

Now add all the spices, stir.

Pour rice on top, pour boiled water, covering the rice by no more than 1 cm.

Cook over high heat for 15-20 minutes (or until the water boils away) with the lid closed, periodically piercing the rice so that the water boils away.

Turn off the heat, insert a few cloves of garlic and let the pilaf brew.

My pilaf turns out to be crumbly, rice to rice!

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