Pilaf "Ugro"

Category: Meat dishes
Pilaf Ugro

Ingredients

Meat 400g
carrot 250g
onion 250g
small pasta 250g
spices for pilaf taste
garlic 1 middle head
vegetable oil 4 tbsp. spoons
salt
boiling water

Cooking method

  • First of all, fry the pasta (I have Rizoni) in well-heated vegetable oil until a beautiful golden color. The main thing is not to overcook. The pasta should look something like this:
  • Pilaf Ugro
  • In a saucepan with a thick bottom (I have a wok), heat the remaining oil and fry the prepared pieces of meat until golden brown. Ideally, it should be lamb. We have a shortage of good lamb, but good chickens. I used the thighs, cut each into three pieces. While the thighs are fried, finely chop the onions and carrots into strips, for this I used a Berner grater. As soon as the thighs are fried, add the onions and carrots, fry the carrots until semi-soft, then pour in boiling water, about 250 ml, so that the water would only cover the meat and vegetables, put the washed garlic on top. Simmer covered over low heat until almost cooked through. Next, spread the fried pasta on the meat, smooth and, if necessary, add more boiling water. The water should cover the pasta. Season with salt, add spices for pilaf, slightly increase the heat and cook for another 20 minutes. Remove from heat when the pasta is ready. Ready pilaf should be brewed for about 10 minutes. Mix gently. That's it, pilaf is ready.


Medusa
Why is pilaf named after Ugtin rosearch?
celfh
Well, at least something should be named after this organization.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers