In this pilaf the rice cooks not in water but in the stock from the meat, and the whole difference is there. The ratio does not change: one measure of rice to one and a half of liquid. The resting step is not skipped either; off the heat, the pilaf must stand covered for fifteen minutes.
Ingredients
For the meat
For the pilaf
Method
-
Cook the meat
Fry the diced lamb in butter for 12 minutes until it takes its liquid back up, add the onion and cook for 5 minutes.
-
Soften it
Add the water and cook covered for 50 minutes until the meat is tender. Measure the stock and set it aside.
-
Prepare the rice
Drain the soaked rice and rinse it.
-
Toast
Melt butter in the pan and turn the rice for 3 minutes, until the grains turn translucent.
-
Cook
Add the meat and 3 cups of hot stock and the salt. When it boils, turn the heat low, put the lid on and cook for 15 minutes.
-
Rest
Turn off the heat, lay a cloth over the mouth of the pan, put the lid back on and leave for 15 minutes.
Tips
- Soaking the rice in warm water washes off its starch; without it the pilaf sticks.
- Do not lift the lid while it cooks, because if the steam escapes the grains stay firm.
- The cloth matters while it rests; condensation from the lid dripping back makes the top of the pilaf wet.
Nutrition
Values are per serving and approximate.