How to cook a Russian pilaf

I know pilaf is a wild spread dish and it's known in every region, which traditionally planted rice.

I will teach you how to make a Russian pilaf, adapted to a modern kitchen because traditionally, pilaf should be cooked on open fire.

You should take : any meat, carrots, onion and rice in equal parts.
Traditionally, Crimean Tatar-people use only lamb or beef for a pilaf, but I do a pilaf with others type of meats and poultry

I took a pork in my example and chopped in cubes with 1in sides.
Also, I chopped onion and carrots

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Put your pan on a heat and add some oil. Add chopped pork, onion and carrots in the heated pot

Mix the ingredients, add some salt, pepper and any seasonings which you prefer and simmer until veggies become soft. The traditional method suggests to roast until golden brown, but I personally prefer healthier way. But you can try both ways and decide what is the better for you.

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After onion becomes transparent and carrots soft, add a rice on top of meat-veggies mixture. DO NOT mix them.

add a water to cover a rice and little bit more. Turn heat on max until water starts to boil and then cover a pan with a lid and turn the heat on minimum. DO NOT mix while it's cooking.

Cook a meal until rice becomes Al Dente. Turn heat off completely and let your pan stay 10-20 minutes under a lid.

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Put pilaf in plates and add some greens - parsley, green onion.

So there are only two rules: a) equal parts for major 4 ingredients (meat, onion, carrot and rice) and b) do not mix rice with others because in this case your rice would be cooked as in steamer but on pillow with meat and veggies

                                Bon Appetite!