Плов из свинины в Афганском казане Fhd60fps

Pilaf in an Afghan pork cauldron is simple, juicy, and hassle-free!    • Плов из свинины в Афганском казане Fhd60fps   Just 500 grams of meat and 500 grams of rice – and you have a real Afghan pilaf with crumbly rice and soft pork on the table. We cook in a cauldron: first fry the meat with onions and carrots, pour boiling water and cook the zirvak for 15 minutes. Then spread the rice and simmer for another 10 minutes under the lid. The secret lies in the proper laying of spices and whole garlic, which is added directly to the zyrvak. Ingredients: Pork (neck/shoulder) – 500 g 🍚 Rice – 500 g Onion – 2 pcs . 🥕 Carrots – 2 pcs . 🧄 Garlic – 1 head (whole) 🌶 Salt, pepper, cumin – to taste 💧 Vegetable oil – for frying Preparation: Chop the meat coarsely, onion into half rings, carrot into strips. 2. In a hot cauldron, fry the meat until golden brown, then add the onion and carrot. Pour boiling water over it, add spices and a whole head of garlic. Cook the zirvak for 15 minutes. 4. Wash the rice, put it in an even layer on the zirvak, pour boiling water (one finger above the rice). 5. Cover with a lid, turn down the heat and simmer for 10 minutes. 6. Turn off, let stand for 5-7 minutes, stir and serve. Tip: if you like a richer taste, increase the steaming of rice to 15-20 minutes, but in the basic version, 10 minutes is enough for crumbly rice. 👇 Please like it if you like pilaf, and subscribe so you don't miss new recipes! #pilafcazane #pilafswine #afghancazane #seafood recipe