Pilaf with stew

Pilaf with stew to cook pretty quickly. So, we start with the preparation of vegetables.

Peel and finely chop the onion. Wash the carrots, peel them, and cut them into small pieces. Rinse the rice thoroughly. In a cauldron (or duck house), heat the vegetable oil, put the onion in it and fry it for five minutes.

Open the stew. Remove the top layer of fat and put it in a cauldron. Bring the contents of the cauldron to a boil and put the carrots. Simmer for a while (until the fat evaporates a little).

Now you can spread the stew itself. Add spices to the cauldron, salt to taste (note that the stew can be very salty, if you are not sure of the amount, it is worth adding salt towards the end of cooking), stir and simmer for a few minutes. Then put the whole garlic cloves (unpeeled).

Put the washed rice in the cauldron, add boiling water. The water should cover the rice by 2-3 cm. There is no need to mix!

Now the cauldron can be covered with a lid and keep on fire for 40 minutes (until the rice is cooked).

Pilaf is better to eat hot. 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 .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.