Pork pilaf in a cauldron

Ingredients: Pork: 1 Kilogram, Rice: 1 Kilogram, Carrot: 1 Kilogram, Onion: 1 Kilogram, Refined sunflower oil: 1.5 Glasses, Cumin: 1-2 Teaspoons, Dried barberry: 1 Teaspoon, Dried sweet red ground pepper: 1 Teaspoon, Garlic head: 1-2 Pieces, Salt: 1 Tbsp, Ground black pepper: 0.5 Teaspoons Preparation: Peel and slice the onion into half-rings.

 

 

 

Peel the carrot and cut it into strips about 0.5 cm thick. Cut the meat into medium-sized pieces. Place the cauldron on the stove, pour in the oil and, when the oil is hot enough, add a few onion petals. The onion should fry until dark brown. Discard the fried onion and add the chopped onion to the cauldron, let it brown. Then add the meat and let it brown. Don’t forget to stir. Now it’s time for the carrot. You can fry it until soft, or a little longer - it depends on your taste. Rinse the rice under running water until the water runs clear. Pour 1.5 liters of water into the cauldron with the meat, add salt and spices, and let it simmer for about 20 minutes. Carefully sprinkle the rice over the meat. Try to distribute it evenly. Then bury the head of garlic in the rice and cook over medium heat until the liquid drops below the level of the rice. Gather the rice into a mound and cover it with a deep plate. It’s best to cover it tightly. Cook for another 15-20 minutes and then turn off the heat. Remove the garlic and stir the pilaf. Serve at the table.