The most delicious, fragrant and rich pilaf is always exactly like this – in a cauldron on a campfire on an open fire. There are several nuances of cooking here, and later in the recipe I will tell you more about them. This time I suggest to stock up on pork ribs.
Ingredients
Step-by-step cooking recipe
Fry the ribs in a cauldron with preheated oil for about 15 minutes, turning over.
Add finely chopped onion and carrot, and fry for another 10 minutes.
Cover everything with rice, stick a garlic head peeled from the top husk and sprinkle with spices.
Pour in the water and cook the pilaf until the rice is ready - about 30-35 minutes.
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