Composition / ingredients
Cooking method
1. Peel the onion, cut it into rings or cubes.
2. Wash and peel the carrots, cut them into medium pieces.
3. Cut the washed meat into rather large pieces.
4. Heat the cauldron (or duck house) well with vegetable oil, put the chopped meat, fry until an appetizing crust - 5 minutes, stirring occasionally.
5. Add the onion and carrot, fry until golden brown along with the meat.
6. Add salt, turmeric, peppercorns, allspice, and other spices.
7. Lay out the rice. It needs to be rinsed in advance until the water is transparent, allow excess moisture to drain and put a layer on meat and vegetables.
8. Carefully pour the water so that it is 2 cm higher than the rice.
9. Wash the garlic head, remove the top layer of the husk, stick it in the center of the rice. There is no need to mix.
10. Let the pilaf stew until the rice is ready (15-20 minutes). When it is ready, gently mix it with a wooden spatula.
Put the finished pilaf on serving plates and garnish with fresh herbs. Serve hot.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Turmeric - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Allspice - 263 kcal/100g
