Samarkand pilaf

Submitted by enr on 13 Mar 2010
1 kg mutton
600 g rice
200 ml sunflower oil
600 g carrots
3 onions
20 g sweet paprika
20 g hot paprika
salt, ground black pepper, coriander, turmeric and cumin to taste Indian
The meat is cut into large pieces. In a deep pan in the heated oil fry the pieces of meat until browned. Add onion, chopped freckles and fry until lightly browning. Even layer rank shredded carrots and pour water to the level of products. Once boiled, seasoned with salt and spices and boil until tender carrots, without mixing. Even layer put the rice and pour the water so that it is two centimeters above it. Boil and stir gently just rice, without leading to carrots. When the rice swell, the fire is reduced and the pan is capped. Boil for 10-15 minutes so. Finished pilaf not stir and pour into a suitable container pile so that the rice to remain below and carrots and meat on top.
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13 Mar 2010