Ingredients for Cooking Green Pilaf with Liver
- Rice-1000 to taste
- Beef liver - 300 g to taste
- Beef - 300 g to taste
- Salo-300g. taste
- Onion-3 pcs. taste
- Cilantro, dill, parsley - a large bunch to taste
- Vegetable oil 80-100 ml to taste
- Olive 30-50 ml to taste
- Salt to taste to taste
- Black pepper - 2 tsp. taste
- Main ingredients: Beef, Liver, Lard, Rice, Greens
- Serving 10 Servings
- World Cuisine
Inventory:cauldron, board, knife
Green pilaf with liver recipe
Cooking green pilaf with liver:
Step 1: Fig.
Soak the rice in warm water for one hour.
Step 2: the liver.
Rinse the liver, cut the film coarsely. Lower the liver into boiling water, remove as soon as it boils.
Step 3: Slicing.
Cut the liver into small cubes. Cut the meat into small cubes. Freeze a little fat and chop finely.
Step 4: Greens.
Step 5: In the cauldron.
Pour 100 ml of vegetable oil into the cauldron and put the meat.
Step 6: As soon as the meat turns white.
As soon as the meat turns white, send the liver,
Step 7: then lard.
then lard (fry everything over high heat while constantly interfering)
Step 8: Add Salt
Add salt, pepper.
Step 9: Put the greens.
Put greens. Fry and stir.
Step 10: Pour in water.
Pour water and leave until it boils.
Step 11: Onion
Onion cut into half rings.
Step 12: Rinse the rice.
Rinse the rice in seven waters until the water becomes clear. Stir the onion with rice and add 50 ml of olive oil.
Step 13: Put the rice in portions.
Put rice in portions in a cauldron. Water should cover rice.
Step 14: When the water starts to boil.
When the water begins to boil, we begin to mix the pilaf well.
Step 15: The water has evaporated.
Water evaporated, cover, and on a very low fire we bring pilaf to readiness for 25 minutes.