Pilaf with tomato paste and pork in a saucepan on the stove

Step-by-step cooking

1. Step 1:

   

   To cook pilaf in a saucepan, it is necessary to take a saucepan with a thickened bottom, since the pilaf should languish for a long time on a small fire under the lid and not burn. For 6 servings, take 800 g of pork pulp, 2 cups of rice, carrots and onions, a tablespoon of tomato paste, 6 tablespoons of vegetable oil, a teaspoon of salt and spices for pilaf.

2. Step 2:

   

   Pour 4 tablespoons of vegetable oil into a saucepan, two into a frying pan.

3. Step 3:

   

   Pork cut into large pieces, like goulash.

4. Step 4:

   

   Put the sliced meat in a frying pan with vegetable oil.

5. Step 5:

   

   Roast pork over high heat, stirring, for 15 minutes.

6. Step 6:

   

   Meanwhile, cut the peeled onions and carrots into small cubes.

7. Step 7:

   

   Put the chopped onions and carrots on the bottom of the pan in vegetable oil.

8. Step 8:

   

   After 15 minutes of frying, the pork will turn brown and the liquid from the pan will evaporate. Remove the frying pan from the stove.

9. Step 9:

   

   We put the fried pork in a saucepan on vegetables.

10. Step 10:

    

    Then sprinkle the meat with salt and spices.

12. Step 11:

    

    Rice is well washed with cold water.

13. Step 12:

    

    With washed rice, cover a layer of fried meat in a saucepan.

14. Step 13:

    

    Sprinkle the remaining salt and spices on top of the rice.

15. Step 14:

    

    Tomato paste is diluted in a glass of warm water.

16. Step 15:

    

    Then pour the diluted tomato into a saucepan, add 3 more cups of hot water and put the pan on high heat.

17. Step 16:

    

    After half a minute, we set the fire to a minimum, cover the pan with a lid and leave the pilaf to cook for an hour. Do not lift the lid until the pilaf is ready.

18. Step 17:

    

    After an hour, pilaf with pork in a saucepan is ready. Remove the pan from the stove, open the lid and mix.

19. Step 18:

    

    Hot pilaf with pork is immediately laid out in plates and served on the table.

20. Step 19:

    

    And we serve vegetables to pilaf – fresh or canned according to the season.