- 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
- 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!