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➠ Pilaf
➠ Pilaf
➠ Pilaf with minced meat in a pan

Pilaf with minced meat in a pan

602

Kitchen Eastern

Calorie content 137.5 kcal

Portions 2 port.

Cooking time 90 minutes

Proteins * 5.8 gr.

Fats * 9.3 gr.

Carbohydrates* 23.3 gr.

Content

If there is a little minced meat left and you cannot figure out how to use it, prepare crumbly and tender pilaf from it in a frying pan. The dish is prepared simply and faster than the classic pilaf, but it is not much inferior in taste. Any meat is suitable for pilaf, but it is better to take steamed rice: long-grain, "Basmati" or "Jasmine".

Ingredients

White rice 1 tbsp. Minced meat 300 gr. Onion 1 PC. Carrot 1 PC. Garlic 2 tooth. Seasoning (optional) 2 tsp Vegetable oil 2 tbsp Water 2 tbsp.

Cooking process

Heat vegetable oil in a skillet and transfer the minced meat to it. Then divide the minced meat with a spatula or fork into medium pieces and fry for 5-7 minutes, stirring occasionally. Fry until half cooked and do not wait for the meat juice to evaporate completely.

Chop the peeled onions and carrots into small pieces and transfer to the minced meat. Fry vegetables with minced meat for another 5-7 minutes and now until the liquid has completely evaporated.

Rinse rice selected for pilaf 5-8 times with cold water and transfer to a frying pan.

Mix the rice with the rest of the ingredients and fry for a few minutes until it becomes transparent.

Then add the pilaf seasoning, salt to your liking and add the unpeeled chives, crushed with a knife, into the skillet. Mix pilaf with seasoning.

Then pour the rice with minced meat and vegetables with 2 cups of hot water. Cover the skillet with a lid and simmer the pilaf over low heat for 20 minutes. After this time, turn off the heat and let the pilaf brew for 30 minutes under a closed lid.