IT IS IMPOSSIBLE TO STOP EATING ✰ FRAGRANT PILAF ON THE FIRE ✰ DETAILED RECIPE OF TASTY PILAF

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Cooked pilaf according to this recipe will turn out to be truly tasty, crumbly, and the smell of coals will give this dish a delicious aroma. We need:
Pilaf on the fire
Sunflower oil - 250g
Onion - 2 pcs
Beef (with fat layers) - 1400g
Carrot - 1200g
Chickpeas - 150g
Water - 2l
Round grain rice - 1400g
Garlic - 2 heads
Salt, zira, black pepper, hot red pepper, ground coriander
Soak chickpeas in cold water overnight.
Before you light a fire, you need to prepare all the ingredients.
Rinse the meat and cut it into cubes (3-4 cm).
Peel and wash onions and carrots. Cut the onion into large feathers, and cut the carrot into large strips.
It is necessary to cut the roots from the garlic and remove the top layer of the husk.
Light a fire, heat a cauldron and pour sunflower oil into it.
Add onion to hot sunflower oil.
Stirring occasionally, fry until brown (the color of the pilaf will depend on this). Then add meat, fry until golden brown.
Add carrot strips, fry at maximum heat for about 10 minutes. Then add salt and spices, fry for a couple more minutes. Add chickpeas and pour over everything with hot water, cook for about 20 minutes. The prepared broth should be a little salty, as the rice will absorb a lot of salt.
Soak rice in cold water for 20 minutes. Then rinse it well several times. Start a big fire. Spread the rice evenly over the prepared broth. Top up with a little water if necessary. As the water evaporates, stir the top of the rice from the center to the edge and vice versa. All the liquid should evaporate and the rice should be half cooked. Place the garlic in the center and cover with rice. Form a hill of rice, make holes in a circle with a spoon, cover tightly with a plate and a lid.
Simmer pilaf over low heat (or just on coals) for about 20 minutes.
Mix the cooked pilaf and serve.
Bon appetit!
#pilaf #pilafrecipe #pilafonfire
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[@mickeymouserocky3616]

Ого 😍 Вы Мадина, на все руки хозяйка👍 такой плов шикарный приготовить, надо ещё уметь🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

[@MadinaKodiri]

Благодарю ❤️

[@user-qv2xe4nt5l]

Мадина прямо бальзам на душу ❤️🥰👍👍👍👍спасибо

[@MadinaKodiri]

На здоровье ❤️

[@user-se6hi2er9m]

Плов бомба честно говоря 👍

[@MadinaKodiri]

Спасибо 🌺

[@user-jg6kr8ff7k]

Поздравляем вас с новым приобретением)) это теперь новый спектр горячих блюд можно ожидать получается?)

[@MadinaKodiri]

Спасибо 😁❤️

[@AleksandrGeorgievich]

🔥💯 % 🔥палав 🔥

[@MadinaKodiri]

☺️🌺

[@fotimababaeva7123]

💥👍

[@MadinaKodiri]

❤️

[@user-wt7vz6mz9m]

Расскажу по секрету в следуюший раз если мясо парное попробуйте положить его после маркови так оно будет таят во рту и не потеряет объем! А так плов класс !

[@MadinaKodiri]

После моркови мясо уже не будет жариться, оно будет тушиться. А так спасибо за совет 😊🌺

[@AleksandrGeorgievich]

@@MadinaKodiri
Верно !!! Мясо необходимо чтобы попал на зуб , а не губами есть …
Даже пенсионеры с протезами говорят - это оскорбление что вы мясо тушите .