Pilaf with minced meat

Step-by-step cooking

1. Step 1:

   

   How to make pilaf with minced meat? Very easy and simple. First, prepare the necessary ingredients according to the list. You can use any minced meat - mixed from pork and beef or from one type of meat is suitable. I have minced beef and pork with a low fat content. You can cook minced meat yourself from whole pieces of meat passed through a meat grinder. Rinse garlic cooking thoroughly, if necessary, remove the upper husk.

2. Step 2:

   

   Fill the rice with clean drinking water and leave to soak for 1 hour. Then rinse the grits to clear water. Soaking the rice will keep it from boiling. It is better to take special rice for pilaf or steamed. I have steamed golden rice.

3. Step 3:

   

   Peel the bell pepper from the seeds and stalks and cut into small strips or cubes.

4. Step 4:

   

   Peel the carrots, cut into small cubes.

5. Step 5:

   

   Peel the onion and cut it into half rings.

6. Step 6:

   

   Wash, dry and finely chop the parsley. If desired, you can replace or supplement with other herbs, for example, dill, cilantro, green onions or use a mixture of different herbs.

7. Step 7:

   

   Heat vegetable oil in a deep frying pan over medium heat. Lay out the onion and carrot. Stir-fry for 2 minutes. Instead of a frying pan, you can cook pilaf in a cauldron or a saucepan with a thick bottom.

9. Step 8:

   

   Add bell pepper and minced meat. Fry, breaking the lumps, for about 10 minutes until the minced meat is half cooked.

10. Step 9:

    

    Pour in the washed rice and mix. Fry everything together for 5 minutes.

11. Step 10:

    

    Pour hot water so that it completely covers the contents of the pan. Add salt and pepper to taste. These spices can be supplemented to your liking. Insert a whole head of garlic into the pilaf.

12. Step 11:

    

    Cook the pilaf on low heat under the lid for about 20 minutes.

13. Step 12:

    

    Then remove the pan from the heat and let the pilaf stand under the lid for about 10-15 minutes. If there is still liquid left at the bottom, it will gradually be absorbed into the rice.

14. Step 13:

    

    Serve the finished pilaf to the table, sprinkled with chopped herbs. Bon appetit!