We have seen various recipes of cooking pilau, but this one is a bit different. This time we are going to cook it on the fire.
We should add sliced onions in the heated sunflower oil. The pilau will get a golden hue.
The pork is to be cut into pieces and fried for fifteen-twenty minutes. Do not forget to stir it.
The carrot is to be cut along and added into the pot.
Yes, there must be a lot of carrots. It gives juice and makes the pilau tasty. So choose sweet carrots.
Stir it from time to time.
You already can feel the aroma.
Jeera is the only spice we need. But rub it in the palms first.
Do not forget to salt it. The broth must be a bit oversalted. Some part of the salt will be absorbed by the rice.
Add some boiling water.
Add some more jeera.
One kilogram of rice is intended for seven or eight persons. The perfect rice is always from Asia. It should be washed three times in different waters. Then it must be soaked for fifteen minutes.
The rice is slowly absorbing the water.
Then cover the rice with a plastic bag to let it stew.
And then we should cover this all. You can even put a stone on this.
In the end of the cooking a whole head of garlic is put into the rice for special aroma.
It’s very probable that you’ve never eaten pilau tastier.