How to cook pilaf in a saucepan using pork and long grain rice?

How to cook a pilaf in a saucepan using steamed long grain rice? The answer to this culinary question can be found below. It is also worth noting that to create an oriental dish does not require a lot of time and hard-to-reach ingredients.

How to cook a pilaf in a pork pan

Required products:

• Rice steamed long grain - 1,5 facet. Stack;
• Fresh pork pulp - 250 g;
• Large sweet bulbs - 2 pcs .;
• Carrots fresh large - 2 pcs .;
• Seasonings intended for pilaf - ½ dess. L .;
• Vegetable oil - 25 ml;
• Tomato paste - 2 dess. L .;
• Iodized salt - 1 teaspoon;
• Pepper ground fragrant - a few pinch;
• Fresh garlic - 3 medium heads.

Processing of meat products

If you are thinking how to cook a pilaf in a saucepan, first decide what kind of meat you want to make this fragrant oriental dish. It should be noted that with the correct heat treatment, it is equally well obtained from beef, veal, chicken, mutton and so on. We decided to buy for this dinner a small piece of pork pulp. It needs to be washed thoroughly, and then cut into medium cubes.

Processing of cereals

Pilaf with pork in a saucepan is preferably prepared from steamed long grain rice. It's the only way you get a crumbly and delicious dish. Thus, the groats need to be sorted (if necessary), and then carefully washed in a sieve in warm water.

Vegetable processing

To understand how to cook a pilaf in a saucepan, it is necessary to remember that the recipe provides for the use not only of meat ingredient and rice cereal, but also products such as carrots and onions. They need to be washed, cleaned, and then cut into thin quarters and half rings.

Heat treatment of the dish

After all the main ingredients have been prepared, you should begin to heat them. To do this, you need to take a large pot, put all the cut meat there, add salt and pepper, and a couple of glasses of drinking water. After boiling it is required to remove the foam from the broth, cover and cook for half an hour. Next to the meat should be laid onions in half rings and quarts of carrots. After 12 minutes, add the tomato paste, seasonings intended for pilaf, steamed rice and unclean heads of fresh garlic in a saucepan. Then the ingredients are to be mixed, pour a little more water to them and cook after boiling for 10 minutes.

To make the pilau crumbly, after the above-mentioned time it must be removed from the fire (without opening the lid), placed in a warm place and carefully wrapped with a blanket. In this position, a delicious oriental dish should be kept for about half an hour.

Correct feed to the table

Now you know how to cook pilaf in a saucepan using pork and steamed rice. After 30 minutes the dish is recommended to get out from under the blanket, open the lid, mix thoroughly with a large spoon, and then spread out on plates and serve to family members along with wheat bread and vegetable salad.