Pilaf with pumpkin

How to make pilaf with pumpkin?

1. Prepare the vegetables: wash, peel them.
2. Cut the onion into half rings.
3. Carrots need to be cut into strips - large enough.
4. Cut the pumpkin into medium cubes.
5. Heat the cauldron well (you can use a saucepan with a thick bottom, a duck house) over high heat, pour vegetable oil into it.
6. The oil has warmed up - put the onion in it, fry, stirring, for 2 minutes.
7. Add the carrots to the onion, fry for another 2 minutes.
8. Time to put spices in the cauldron: cumin, hot red ground pepper, coriander. Add salt.
9. Add the pumpkin to the cauldron, mix everything, fry for another 2 minutes.
10. Fill the contents of the cauldron with hot water - so that it covers the vegetables. Bring to a boil, cook for 2 minutes. Turn off the heating.
11. Rinse the rice. This should be done carefully - until the water flows clear. It depends on this stage how crumbly the pilaf will turn out in the end.
12. Put the rice in a cauldron on top of the vegetables. There is no need to stir the contents of the cauldron! Level the surface of the rice, if necessary, very carefully - along the wall - add hot water. Its level should be 1 cm higher than rice.
13. Close the cauldron with a lid, put it on a high heat. Cook the pilaf until the water leaves the surface of the rice. After that, reduce the heat, collect the rice to the center of the slide, without mixing with vegetables, and cook the pilaf on low heat for 10-15 minutes (until the rice is ready).
14. Mix the finished pilaf, serve it hot, garnished with fresh herbs.

Bon appetit!

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which one is better not to use at all, read here .

Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.