The most delicious pilaf is always obtained in a cauldron, and pilaf with pork ribs is no exception. The cauldron warms up evenly and keeps the heat well, so that the dish languishes better and turns out more tender, fragrant and saturated.
Ingredients
Step-by-step cooking recipe
Chop the onion and fry until golden in hot oil.
Lay out the chopped ribs and continue to fry together.
After 5 minutes, add the thinly sliced carrots and fry further until the meat is golden.
Pour boiling water so that it covers everything, and cook the ribs for 20 minutes on medium heat under the lid.
Put the peeled garlic head, cover everything with washed rice and spices on top. Do not mix.
Simmer the pilaf in a cauldron under a lid for about 20-30 minutes and then let it brew for another half hour.
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