Carrots cut into strips, onion cubes small. Cut the meat into pieces. In a well-heated cauldron pour vegetable oil. Spread the pork or lamb and fry on high heat, turning over until Golden brown. Add the onions fry for 3 minutes, then fry the carrots. Add garlic, spices, salt .Stir, pour boiling water to cover the meat .Bring to a boil, reduce the lights cook for 10 minutes. Rice spread on the meat without mixing. Pour water to cover the rice for 2 cm. Bring to a boil and cook until the liquid evaporates. Then pierce rice in some areas and leave languish on low heat for 20 minutes. Ready rice mix.
Your pilaf is great @helga19 , I really like it (I love rice in every way, from pilaf to paella, and of course I love risotto, the Italian dish that @AntonellaGr make in wonderful ways. I should take some photo, next time that we make it, for sharing the recipe.
Definitivamente @helga19 , “Pilaf Uzbek”, lo podemos encontrar en la mesa de muchos latinoamericanos , creo a verlo visto en Cuba, en el menú de un restaurante, no con el nombre ruso, gracias por compartir.
Saludos Farid
For the case that has difficulty, in reading my answer, in the upper right part of the screen, in the drop-down menu of languages, you can select the language, in which you want to read the post.
We have the similar food called “Hotchpotch” in Bengali its called “Khichuri” (খিচুড়ি). We used the ingredients: Rice, Lentil, Onions, Carrots, Garlic and other local spicies except Pork, instead we use Beef or Chicken.
@KlaudiyaG@helga19 Jollof Rice has gained popularity over the years and come other countries like Ghana and Kenya are trying to compete with the Nigerian recipe.
So this is how to prepare the famous tasty JOLLOF RICE
INGREDIENTS
4 cups of rice
chicken, beef or meat
1 cup of crayfish (optional)
1 to 1.2 liter of Ground Fresh tomatoes
40 to 100 ml Ground Fresh peppers
Spices (Curry, Thyme, Delice or Nutmeg)
2 Bulbs of onions
20 to 30 cl vegetable or Groundnut oil
Salt to taste.
PREPARATION METHOD- Parboil the chicken (or any meat of your choice) with the spices listed above and then prepare the main food with the meat extract (meat water) with very little or no extra spice. Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 bulb of onions, 3 cubes of knorr, one tea spoon of salt and maybe a little of curry, thyme and (or) spice of choice.
Parboil the rice the normal way, boil about three cups of water in a pot, add the four cups of rice and allow to cook for three to four minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve.
Bring out an empty pot and then add sliced onions to the hot oil and then the ground tomatoes/pepper after about a minute. This is s trick that helps reduce burning, most jollof rice end up getting burned at the bottom of the pot
So divide the tomatoes and commence cooking with one of the halves in the pot, add the meat extract (meat water), then about 1 or 2 cups of water. add the ground crayfish (if you are using crayfish), a cube of knorr, if the meat stock is not a good as desired, add salt to taste.
Stir .
Spice to your taste with your desired flavors and spices, then add the rice, lower the heat and cover to cook. You can add the other half of the fried tomatoes after cooking for ten to fifteen minutes, also slice onions and spray at the top.
Then just cook till the rice is soft for consumption, Remember that you can add water occasionally. Then you can drop the fried meat at the top and cover in the last five minutes.
, creo a verlo visto en Cuba, en el menú de un restaurante, no con el nombre ruso, gracias por compartir.
