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Pilaf with meat and vegetables

Cooking recipes / Second-course recipes / Meat dishes

2 servings
1 hour your 30 min

Delicious pilaf recipe with vegetables. Great for a Sunday lunch.

Carrots - 200g, Tomatoes - 200g, Zucchini - 200g, Any meat (or liver) - 200 g, Rice - 150 g, Salo pork (or tar) - 50 g (to taste), Onions - 200 g, Bulgarian pepper - 200 g, Salt - 1 teaspoon, Vegetable oil - for frying vegetables, Ground black pepper (optional) - 0.25 tsp (to taste), Bay leaf (optional) - 1 pc., Fresh parsley (optional) - 0.25 bundle

Prepare products for pilaf with meat and vegetables.

Cut the lard into small cubes.

Cut any meat or liver into small pieces.

Peel the onions, wash, finely chop.

Peel the carrots, wash, cut into thin strips.

Wash the bell peppers, peel from the seeds, finely chop.

Wash the tomatoes, finely chop.

Wash the courgettes, cut into cubes.

Fry the meat on pork lard or tar. Fry over a medium heat, stirring, until golden.

Lay out the products in layers, slightly salting everything separately. First of all, send meat to a saucepan, level it.

Fry the onions over medium heat until golden.

Put the onions on the meat.

Fry the carrots over a medium heat, stirring, 2-3 minutes.

Put the carrots in the next layer.

Then send the chopped pepper to the pan.

Spread the crushed tomatoes over the pepper.

Put the prepared courgettes on tomatoes.

Rinse rice in cold water.

Pour rice on top of zucchini, level.

Boil the kettle. Top the rice with boiling water. Water should be poured one finger above the rice layer.

Put to cook. Bring to a boil. How to boil, loosen the heat and bring to readiness over a small heat under the lid. During cooking, do not interfere. Pilaf is ready when the rice becomes soft.

At the end of cooking, optionally add pepper, bay leaves, parsley and salt (if necessary) to taste.

Pilaf with meat and vegetables is ready. Enjoy your meal!

If any of the vegetables is not at hand, you can limit yourself to what you eat, only you need to adhere to the sequence. Even pumpkin can be added to pilaf. To do this, peel the pumpkin, wash, cut into pieces, about 7g each. They are placed before putting the rice.