Pilaf with garlic is a very tasty and healthy dish. Garlic is removed from the finished pilaf, after which it is added to the dish when serving. By this time, the garlic loses its sharpness and acquires sweetness, while retaining its healing properties.
Gathering the ingredients for the pilaf
Heat a cauldron or thick-walled frying pan. Heat up to 9 minutes until a light haze appears
Cut the meat across the grain into medium pieces
Add meat to pot/pan. Fry for 15 minutes over medium heat until crispy
Cut the onion into thick rings
Add the onion to the pot/pan. When frying, make sure that all ingredients retain their original appearance.
Cut carrots into strips
Add carrots to pot/pan. Fry for 10 minutes
Add spice mixture for pilaf and salt to taste
Pour in 200 ml of water. Reduce fire. To cover with a lid. Boil 20 minutes
Rinse half of the required amount of rice, pour in an even layer in a cauldron / frying pan
Put peeled garlic on rice
Pour the second part of the rice
Carefully pour in water so that it covers the rice by 1-1.5 cm. Bring the pilaf to a boil. Cover tightly and reduce heat. Boil until the water evaporates (about 50 minutes). Gently mix the finished pilaf
Enjoy your meal!