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Recipe pilaf

Each family has its own secrets of cooking pilaf. This dish is loved the most by the people in the East, but also on our tables it can be found quite often. There is a saying that varieties of pilaf recipe as much as Muslim cities.

Ingredients:pork (500 grams);carrots (2 pieces);onions (2-3 pieces);rice (1.5 cups);turmeric (1 tea spoon);Bay leaf;salt;vegetable oil;pepper;coriander;garlic (3 cloves).Method of preparation

Rinse the rice under running water. Pour boiled water and let it infuse for a few hours. 
Clean off top of carrot peel and grate on a medium grater. Chop the onion into pieces.
Across the grain slice the meat into large pieces. 
Take a deep pan, pour her a large amount of vegetable oil, add pork, onion and carrot and gently fry over a medium heat.
Drain rice with water and pour it in the pan. A bit of fry before formation of a light crust on the meat. Pour water on the basis of a ratio of 1: 2. 
Add salt and pepper and spices. Bring to a boil, then reduce heat. 
Chop the garlic and put on top of the pilaf at the end of cooking.
Cooking time about half an hour. At the end it is better to wrap the container with pilaf for the best steaming.
Bon appetit!

Ingredients:
pork (500 grams);
carrots (2 pieces);
onions (2-3 pieces);
rice (1.5 cups);
turmeric (1 tea spoon);
Bay leaf;
salt;
vegetable oil;
pepper;
coriander;
garlic (3 cloves).

Method of preparation
Rinse the rice under running water. Pour boiled water and let it infuse for a few hours.
Clean off top of carrot peel and grate on a medium grater. Chop the onion into pieces.
Across the grain slice the meat into large pieces.
Take a deep pan, pour her a large amount of vegetable oil, add pork, onion and carrot and gently fry over a medium heat.
Drain rice with water and pour it in the pan. A bit of fry before formation of a light crust on the meat. Pour water on the basis of a ratio of 1: 2.
Add salt and pepper and spices. Bring to a boil, then reduce heat.
Chop the garlic and put on top of the pilaf at the end of cooking.
Cooking time about half an hour. At the end it is better to wrap the container with pilaf for the best steaming.