Lamb Pilaf Recipe – Easy Way to Prepare

Step by step method

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  Step 1

  We take the necessary products. If the meat is frozen, completely thaw it naturally (first in the refrigerator, then at room temperature).

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  Step 2

  Rinse lamb with cold water, dry with paper towels, cut into medium pieces.

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  Step 3

  Pour oil into a heated cauldron, ignite it until smoke appears. We send meat to boiling oil and fry over high heat until appetizing crust.

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  Step 4

  We clean the onion from the husk, wash and chop with large half rings.

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  Step 5

  Peeled carrots cut into thick strips.

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  Step 6

  Add to the cauldron to the meat, first onion half rings, fry until golden brown. Then carrots, mix and fry everything together for 15-20 minutes.

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  Step 7

  Pour boiling water into the cauldron so much that the liquid level is 2 cm higher than the contents. Add salt, seasoning. Cook over low heat for half an hour.

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  Step 8

  Wash the rice several times under running water. This will wash off all the starch from the rice, and it will not stick together when cooked.

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  Step 9

  We send well-washed rice to other products. Add boiled water so that it covers the rice by 1 cm. Without stirring, cook the cereal until half cooked.

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  Step 10

  Remove the top husk from the heads of garlic, make a few indentations in the rice and insert the garlic heads.

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  Step 11

  Reduce the heat, close the cauldron with a lid, continue cooking for about 15 minutes. After that, turn off the heat, let it brew for about 10 minutes and mix.

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  Step 12

  It turns out delicious, crumbly lamb pilaf, which will delight the whole family with its exquisite taste. When serving, put a clove of peeled garlic in each plate.