Pilaf with meat and vegetables


lamb 400 grams
Figure 1 cup
onions 2 pieces
melted butter 4 Art. spoons
Dried plums 4 Art. spoons
plums 1/2 cup
cloves 1 piece
saffron 1 pinch
Powdered cinnamon 1 pinch
salt to taste


Mutton rinse, remove the film and tendons, flesh separated from the bones. Bones pour 2 cups water and cook the broth.

Pulp lamb chop 2 pieces per serving, and fry. Add finely chopped and fry in butter onions, pre-soaked for 4-5 hours, Al Bukhari, plum, clove, saffron infusion part, 1/2 part cinnamon, pour 1/2 cup of bone broth, salt and simmer until tender. The infusion of saffron to cook, Bay pinch of saffron 1/2 cup of boiling water for 15-20 minutes.

Wash rice until clear water, soak in cold water for 10-15 minutes, cook until soft, discard in a colander, rinse with cold boiled water, give water to drain. At the bottom of the dish to put some of the oil prepared rice, add 1 cup of the broth and the lid on low heat until cooked pilaf bring. Part of the finished paint infusion of saffron pilaf.

When serving in a bowl ready to put white rice, then a layer of rice colored with saffron, sprinkle with oil, lay on the side finished lamb with vegetables and fruits, pour her prepared to extinguish the remaining sauce and sprinkle with cinnamon.

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