Let's cook a real oriental pilaf with lamb today. The easiest way to do this is in a slow cooker! You will not need different cauldrons and pans. Roasting, stewing of meat and final cooking will take place in the bowl of the appliance.
Ingredients
- Mutton (clipping) – 600 g
- Basmati rice - 1,5 glasses
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 1 head
- Vegetable oil - 40 ml
- Bay leaf - 2 pieces
- Allspice - 2 peas
- Black Pepper - 4 peas
- Salt - to taste
- Water (purified) – 4 glasses
Step-by-step cooking recipe
Pre-rinse the rice and soak it in cold water for 1 hour.
Wash the lamb, dry it with paper towels and cut it across the fibers into small pieces.
Cut carrots and peeled onions.
Rinse the garlic head thoroughly and cut it in half crosswise right in the husk.
Pour half the oil into the bowl of the slow cooker, turn on the "Frying" program for 20 minutes.
Pour in the pieces of lamb and fry until golden brown. Each piece should be browned on all sides.
Add bay leaf, allspice and black pepper peas. Pour 2 cups of hot water, close the lid and cook for 30 minutes in the "Stewing" mode.
Open the lid, turn on the "Frying" program again and continue cooking until the moisture evaporates.
Pour in the remaining oil, add onions, carrots and fry until golden brown.
Add rice, salt, garlic halves, pour in the remaining water and close the lid. Cook for another half hour in the "Pilaf" mode.
You can sprinkle the finished pilaf with pomegranate seeds to taste.
