Prepare delicious pilaf it is possible not only in a special vessel, as Uzbeks or Caucasians do it. At home, you can use another kitchen utensils, for example, a pot to boil rice, and a frying pan to stew meat with vegetables. Someone will laugh at my recipe a la pilaf, I won’t argue with anyone, I’ll just say that rice with meat in a pan turns out to be very successful in taste and appearance.
Rice with meat recipe with photo step by step
Firstly, I do not take any rice. I try to choose long-grain selected. Secondly, be sure to add garlic. And thirdly, I always wash the boiled rice with boiled warm water - unnecessary gluten is washed off, and the rice grains reach readiness. If you are interested in the recipe, then read it to the end and be sure to try cooking.
How to cook a la pilaf in a pan
Ingredients:
- 200 g pork tenderloin,
- 2/3 cup rice
- 1 large carrot
- 1 middle head onion,
- 5-6 tablespoons of olive oil,
- 2 cloves of garlic
- salt and spices.
Cooking process:
In addition to a set of products, it is worth preparing a kettle of boiled hot or slightly cooled water in advance.
Many housewives know that it is more convenient to cut meat when it has not yet been completely thawed. Therefore, as soon as it began to be processed, we cut it into neat small pieces. After lying a little on the cutting board in this form, they will quickly become soft and ready for further use.
Peel carrots and onions. We chop the onion, three carrots on a medium grater. Vegetables are processed in the same way in almost all recipes. We put them together with the meat in a large frying pan. Pour oil there, salt, dump spices and simmer over low heat until fully cooked under the lid.
At the very end, add the garlic passed through the press.
In the meantime, wash the rice and put it in boiling salted water.
Stir immediately so that it does not stick to the bottom, and cook over medium heat. The main thing here is not to miss the moment. It is important not to overcook the rice, but not to leave it raw. We will definitely try. If the rice inside is no longer dry, then it's time to remove from heat and rinse thoroughly from starch with hot boiled water. You will notice how the rice immediately changes - it will become crumbly.
Without waiting for it to cool, transfer the rice to the pan with vegetables and meat.
Stir, and keep on low heat for a couple of minutes.
Everything, delicious rice with meat is ready! Bon appetit! The finished dish can be sprinkled with fresh herbs, and start trying.
Rice with meat recipe and photo from Ksyusha especially for the site Notebook of recipes.
The tradition of cooking rice with meat came to us from the East, the Persians first came up with this kind of dish, later the tradition spread throughout the territory Central Asia and further to the West.
Currently, there are hundreds of variations of dishes, the main ingredients of which are rice and meat. Cooking recipes include not only spices and spicy seasonings, but also vegetables, dried fruits, nuts and other ingredients. You can cook rice with meat on a caster, stove, in an oven or in a traditional Russian oven.
Rice with meat - food preparation
When cooking rice with meat, it is very important to choose the right products that will become the basis of the dish. Lamb is ideal for rice, pork and beef can be used, but veal is not recommended, it is too soft and tender. Rice should be taken hard and transparent, if you take boiled rice, you get an unpleasant porridge. Rice should be washed several times before cooking. cold water, if necessary, clean from low-quality grains and impurities. The meat is cut into small pieces and fried in vegetable oil. Rice is added after the meat is half cooked.
Rice with meat - preparing dishes
Usually, rice with meat is cooked in cast iron, ducklings, earthenware pots or a baking dish. In recent years, glass containers used in the oven or microwave oven, their use in the preparation of rice with meat is also quite relevant.
Recipe 1: Plov
Pilaf is one of the most popular dishes which includes rice and meat. A special taste of pilaf is formed by various kinds of seasonings, you can also add dried apricots and prunes. There are dozens of recipes in the East traditional dish, we offer a recipe for one of them.
Ingredients:
- 500 grams of meat (lamb, pork, beef);
- 1 glass of rice;
- 2 onions;
- 1 large carrot;
— butter;
- 1 clove of garlic;
- ground black pepper;
- salt.
Cooking method
Cut the meat into medium-sized pieces (30-40 grams), fry in pre-melted butter so that a golden crust is obtained. Now it's time to add salt, spices, mashed garlic and aromatic herbs (if desired).
Cut the onion into thin strips, grate the carrots on a coarse grater, add vegetables to the meat, cover and simmer until the meat becomes soft (as a rule, this process takes about an hour). Make sure that when cooking the meat, the liquid is not boiled out, if it is not enough, add boiled water (it is better to do this several times during the cooking process in small portions).
At the time it happens heat treatment meat, rice should be soaked in water. Put rice in a container with meat and vegetables, the liquid should cover the "slurry". Close the container with a lid and simmer for 15 minutes. If the dish is ready and there is too much liquid in the dish, you should open the lid and let the water evaporate so that the rice becomes crumbly.
Pilaf is served on a large plate; you can add a little greenery for decoration.
Recipe 2: Rice with Meat, Mushrooms, Cabbage and Sweet Peppers
Rice goes well not only with meat, but also with vegetables, it is not surprising that mixing these components allows you to get a tasty and fragrant dish.
Ingredients:
- 400 grams of meat (pork, lamb, beef, in this case, you can even use veal);
- 400 grams of rice;
- 200 grams of champignons;
- 500 grams of fresh cabbage;
- 2 sweet peppers;
- 1 liter meat broth;
- 1 onion;
- 1-2 cloves of garlic;
- 2 tablespoons of vegetable oil;
- 1 teaspoon red pepper;
- salt.
Cooking method
Cut the meat into small cubes and fry in vegetable oil, add finely chopped onion, shredded cabbage, red sweet pepper rings, mushrooms, salt, pepper and garlic. Fry for 10-15 minutes, then transfer to pots, pour broth and put in the oven for half an hour.
Rice is cooked separately until half cooked, then washed, dried and placed in a pot with meat. We put the dish in the oven for a few more minutes.
Recipe 3: Chicken Rice
Chicken meat is much lighter and less high-calorie than lamb, pork or beef, in addition, its use does not greatly affect the family budget, so rice with chicken is a very relevant and popular dish.
Ingredients:
- 300 grams chicken fillet;
- 3 cups of rice;
- 100 grams of ham;
- 3 sweet capsicums
- 2-3 onions,
- 4 tablespoons of sunflower oil,
- a few spoons tomato paste;
— hot peppers,
- salt.
Cooking method
Fry the onion and Bell pepper on sunflower oil, add small pieces of meat, salt the dish and simmer for 15 minutes. Next add the cubes of ham and boiled rice, the dish is seasoned with sauce and put on fire for 3-5 minutes.
For rice dishes that require a long cooking time, use only fluffy varieties of rice.
To make the color of rice and its taste beautiful and rich, use spices and herbs (pepper, paprika, saffron).
The ideal meat for rice is lamb brisket, followed by lamb shoulder or back, pork neck, beef.
Is it possible to cook a simple dish quickly and, so that everything is tasty and satisfying? Rice with vegetables and meat is just that - and it cooks quickly, and in itself is quite nutritious, as it contains meat, and the taste is excellent. Therefore, you can safely start cooking.
Rice with vegetables and meat: cooking at home quickly and tasty
Rice with vegetables and meat is very profitable to cook. As a result, you get two dishes in one - main and side dish. In principle, you can no longer cook anything, but serve as full meal. If you want to add something, it is best or light salad or just cut fresh vegetables (tomatoes, cucumbers, peppers).
So, for cooking you will need the following ingredients:
- 500g of meat;
- 2-3 large carrots;
- 1-2 bulbs;
- 400g rice.
- Spices, soy sauce, salt, sugar to taste.
In terms of the number of ingredients, it will be better if you focus on your taste and needs. Here the number of people for which the dish will be prepared matters.
It is also better to choose meat of your choice (chicken, pork or beef), or you can not add it at all. In this case, you will get an excellent dietary dish.
If you really like vegetables, you can add a little more of them.
1. So, for starters, cut the meat into thin strips and put it in a deep plate. Then add a little soy sauce and leave to marinate for thirty minutes.
5. A little salt and pepper. Then mix meat and vegetables. And already in the finished rice, add meat and vegetables. To intensify the taste, we recommend adding a special mixture of spices for pilaf and a little olive oil.
Bon appetit!
Rice with vegetables in a pan - a recipe for housewives
Cooking the dish "Rice with vegetables in a pan" is similar to the previous recipe, but the cooking method is slightly different. Meanwhile, it turns out everything is also delicious.
You will need:
- Rice 400gr;
- Vegetable oil;
- Vegetables 500g (any at your discretion);
- Greenery;
- Salt, sugar, spices to taste.
1. We start by cleaning and chopping vegetables, then fry them well. After they are browned enough, add pre-washed rice to them. And we simmer everything for about thirty minutes, so that the rice warms up and absorbs the juices secreted by the vegetables.
2. Then add two cups of water to the pan and simmer for ten minutes over low heat.
3. Add spices and continue to simmer until the rice absorbs all the water. You can serve with any meat dish or salad.
Bon appetit!
How to cook rice with vegetables in a pot
Dishes cooked in the oven are different from conventional way cooking in such a way that they are not only tasty, but also more useful. It's very easy to cook this way. various cereals which are more intense in taste. No exception - rice with vegetables in a pot cooked in the oven.
To prepare the dish you will need:
- rice (1.5 cups);
- vegetables 300g (fresh or frozen);
- spices;
- broth or water;
- meat can be added if desired.
1.Let's move on to cooking. First, fry the vegetables in a pan. Pour pre-washed rice into a pot. Put the roasted vegetables on top.
2. Make up the proportions individually, taking into account your preferences. Now fill the pot with water or, best of all, broth. Let's not forget the seasonings.
3. If you decide to serve meat with rice, then ideal option will be lamb, beef or pork.
4. Cover with lids and send to the oven, heated to two hundred degrees. The cooking time is about an hour. When rice with vegetables in a pot is ready, we recommend sprinkling finely chopped greens on top.
Bon appetit everyone!
Rice and meat are the perfect food pairing. The first thing that comes to mind with this combination is pilaf. It would seem that such a complicated thing. But not everyone even experienced chef can proudly say that he knows how to cook the right, crumbly and fragrant pilaf.
In our selection of step-by-step recipes from rice with meat, it is described in detail how to cook delicious pilaf in pots in the oven without much hassle, and not only it. Recipe Submitted delicious casserole from rice with meat and a step-by-step recipe for the popular fried rice in Chinese.
Rice dishes with meat general principles cooking
Rice groats are round-grained - with pot-bellied rice grains that have rounded ends and long-grained - its grains are oblong, with pointed ends. The taste of the rice itself of both varieties differs little. The type of cereal can affect the consistency and appearance ready meal.
Round-grain cereals absorb and retain moisture more easily. It contains a lot of starch, and it is extremely difficult to get a crumbly dish out of it. Such rice is usually used for cooking cereals and casseroles.
Long-grain rice is considered the best for pilaf and crumbly rice dishes with meat. It practically does not boil soft, keeps its shape well and does not have excessive stickiness. After boiling, such cereals do not require washing.
Meat. For cooking with rice, fatty varieties, such as pork, are usually chosen. It is best to take the neck, but any other piece with the highest content of thin layers of fat will do. If desired, fatty meat can always be replaced with leaner beef or even changed to diet fillet Chicken.
Vegetables are added to any rice dish with meat. They not only complement the dish with their taste, but also make it juicier. Most often, onions, sweet peppers and carrots are put in such dishes. Vegetables are cut according to the recipe and, before being combined with other components, they are sautéed until soft in vegetable oil.
Spices. No rice dish with meat can do without their aroma. Black or allspice ground pepper, turmeric are the most used. For pilaf, you can take a special bag with a ready-made set of spices.
From kitchen utensils, these step-by-step recipes may require a wok, fireproof dish, or pots to prepare meat and rice dishes.
Rice with Meat: A Step-by-Step Casserole Recipe
The step by step recipe for rice casserole with meat uses minced pork. If desired, fatty meat can be replaced with less fatty beef or a dietary product, such as boiled chicken. Poultry fillet is not chopped with a meat grinder, it is better to cut it into thin strips.
Ingredients:
Half a kilo of steamed pork pulp (neck);
200 gr. round-grain rice groats;
Two small bulbs;
one fruit bell pepper;
Large sweet carrot;
80 gr. butter "Peasant" butter;
Turmeric;
150 gr. "Kostroma" cheese;
Non-aromatic vegetable oil;
Ground allspice;
White breadcrumbs.
Cooking method:
1. We sort through rice manually - we select rubbish and defective, spoiled grains.
2. Pour the cereal into a colander and place it under the pressure of cool water. We wash the cereal until completely clear water begins to drain from it.
3. Pour the washed rice with plenty of cool water, put on an intense fire. Stirring occasionally, bring to a boil. While stirring, try to reach the bottom of the pan to separate the stuck rice grains from it.
4. In boiling water, to give the rice color, add a little turmeric, add some salt.
5. Cut the butter, put it in a saucepan, mix and turn down the heat.
6. Without letting it boil intensively, cook until tender. When biting, the rice grains should not remain hard inside.
7. Throw the boiled rice on a sieve, and leave it there to drain excess moisture.
8. Cut off excess films from the pulp, wash the meat and cut into pieces. Grind the pork into mincemeat. It is best to use a meat grinder set to minimum grinding.
9. Pour oil into a warm pan. Warm it up for a minute over medium heat.
10. Dip the minced meat into the pan. Fry, crushing the lumps of meat gathered with a fork. Bringing to ruddy, slightly add some salt, season with pepper.
11. Put the fried minced meat in a bowl.
12. We clean the vegetables. We cut the carrots and pulp of the fruits of bell pepper into small pieces, cubes, onions arbitrarily, preferably in proportionate pieces.
13. In the pan where the meat was fried, add a new portion of vegetable oil, dip the chopped vegetables into it. Cook over medium heat until golden.
14. When all the products are prepared, you can start forming the casserole, but let's start with the shape. On its bottom and walls, apply a thin layer of butter and sprinkle with breadcrumbs. Shake out any breading that does not stick by turning the mold over the sink.
15. Spread dried rice in an even layer in a mold and lightly press it with a spatula to the bottom to compact.
16. Spread the minced meat evenly over the rice layer. If you do not like fatty, you can put boiled instead of pork chicken breast. It needs to be cut into thin strips, and not chopped in a meat grinder.
17. Now put the vegetables in the form. Smooth out so that they completely cover the meat layer.
18. From above, rubbing on a coarse grater and gently spreading with a fork, distribute the cheese. It is not necessary to take a solid one, pickled suluguni is also suitable.
19. Put the casserole in a preheated oven. We stand a quarter of an hour and get it. Since all the components were prepared separately, we only need to achieve a golden brown and a little time for their aromas and taste to combine.
Fried Rice with Meat: A Step-by-Step Chinese Recipe
The step-by-step recipe for fried rice with meat uses boiled long-grain cereals. You can cook a dish from any rice, the main thing is that the rice is not boiled soft, and the rice is dry and non-sticky.
Ingredients:
Low-fat pork pulp - 200 gr.;
Two red and green peppercorns;
80 gr. canned pineapple(pieces);
Two eggs;
200 gr. long grain rice;
Head of bitter onion;
quality vegetable oil, frozen;
40 ml dark soy concentrate;
A quarter teaspoon of chili pepper;
20 ml lemon juice.
Cooking method:
1. In advance, in brackish water, boil rice. We wash it with water to wash off the gluten, and leave it to dry on a sieve.
2. Prepare vegetables. Inspect, clean and cut into small cubes.
3. It is best to cook such a dish in a wok, but, in the absence of such, an ordinary thick-walled frying pan will do. The main thing is that it should be wide.
4. Pour a couple of tablespoons of oil into the pan, put on moderate heat.
5. Warming up for no more than a minute, lower the chopped vegetables into the pan: pepper and onion. Simmer, stirring, until softened, but not cooked through.
6. Cut the meat into thin strips and add to the vegetables.
7. Over high heat, stirring gently so as not to damage the softened vegetables, quickly fry for five minutes.
8. Pour the eggs into a cup and lightly shake them with a fork. Do not beat, bring only to homogeneity, otherwise you will get the effect of an omelet.
9. Intensively stirring the contents of the pan, pour the egg mass into it.
10. Spread rice on top, then add chili peppers, pineapples, soy sauce and lemon juice. We mix.
11. On minimum heat, warm the dish well, then remove it from the stove and let it stand for about ten minutes.
Rice with meat: a step by step recipe crumbly pilaf in pots in the oven
Everyone loves pilaf, but not everyone knows how to cook it correctly. Asian cuisine requires special skill. Wrong proportions of rice and water, excessively strong fire, and instead of crumbly pilaf, you can get porridge. Try to cook rice with meat according to this step-by-step recipe in the oven in pots. Such a pilaf will not yield in anything classic version in a cauldron. It will turn out just as crumbly and fragrant.
Ingredients:
Carrot - 250 gr. (one large root crop);
A pound of steamed pork pulp;
Two small bulbs;
400 gr. long grain rice;
Refined sunflower oil;
Three teaspoons of seasonings "For pilaf".
Cooking method:
1. We wash the meat. Cut with a sharp narrow knife, medium-sized symmetrical pieces.
2. Pour oil into a thick-walled pan with a thin layer, heat over high heat.
3. We lower the pork into hot fat and, stirring, quickly fry. The pieces should be well browned on all sides.
4. Very thinly, in half rings, chop the onion, lower it to the meat. Cook over low heat until transparent.
5. Cut the carrot into thin short strips. Add to the onion and continue to cook everything together for another five minutes.
6. We add salt, pour spices. Stir well and heat the roast for at least two minutes. This is done so that the spices have time to “open up” and give the dish all the flavor.
7. While roasting is being prepared, bring water to a boil in a saucepan or kettle.
8. In the pan with the finished frying, pouring boiling water along the edge of the bowl. Water should completely cover all meat pieces.
9. Cover with a lid, simmer over low heat for at least half an hour. Do not forget to occasionally look under the lid to stir the contents of the pan.
10. We wash the sorted rice. We put it on a sieve and leave it for a while to remove the remaining water.
11. We wash the pots. It is advisable to soak clay containers in advance for half an hour in water; glazed dishes do not require such treatment.
12. Distribute the contents of the pan evenly over the prepared pots, spread the dried rice over them in equal proportions.
13. Pour boiled hot water into each so that it only slightly covers the grits.
14. We arrange the pots on a baking sheet and set it on the middle level of the oven.
15. We bring the temperature to 190 degrees, cook for about 40 minutes. The time is counted from the moment of heating to the required temperature.
16. Before you get it, take a sample - the cereal should be well steamed inside.
Tricks of cooking rice dishes with meat according to step-by-step recipes and helpful tips to them
Be sure to sort the grits before using. Take aside not only rubbish, pebbles accidentally falling into it, but also damaged grains.
Boil rice groats with round grains over low heat, it retains moisture well and, with intense bubbling, the grains will quickly boil. Their outer shell will burst ahead of time and the dish will have an unpresentable appearance.
Do not use a blender to grind meat. Pieces of meat should be felt in the casserole. Pass the meat in a meat grinder through a coarse mesh, and if the pieces are too large, twist the minced meat again.
With all the variety of rice dishes, whether it is pilaf or rice with meat, perhaps, common to all cuisines of the world is "rice is allowed in the liquid and absorbs it." According to the book - the technology of admission in the absorbed liquid. This is how pilaf and just rice with meat are prepared.
According to this principle, pilaf, risotto, paella, etc. are prepared. Sometimes it is very difficult to find the line between two similar rice dishes. But the use of different spices, oils, cooking methods, cooking times, and different varieties rice - makes seemingly similar dishes completely different.
Last year we were on vacation with friends on the Black Sea coast of Bulgaria, we often go there. One evening in the island part of the city of Nessebar, right on the street near the restaurant, they saw a large, no, just a huge frying pan on a stand in which paella was cooked. Even though we ate.
The essence of paella (Spanish Paella, paeya) is a dish of rice tinted with saffron, with the addition of olive oil. Seafood, vegetables, chicken, sausage, meat, etc. are added to paella. The name comes from the Latin word patella (frying pan). Variations of paella “black rice” are prepared with the addition of cuttlefish and “ink”, “rice with crust” are more traditional for Spain.
For paella, you need a huge flat frying pan. We need rice, and, as the Russians say, when they cook Italian pizza, and Italians, when preparing a Russian salad - you need everything that is in the refrigerator.
It is not possible to admit to cooking real paella at home in the kitchen, and I don’t like the abundance of saffron dye, and I won’t say anything about cuttlefish ink.
Therefore, we will not arrange an exam for ourselves, but let's cook what we can and what we will definitely like - rice with meat, simple and affordable, no more difficult than cooking.
Rice with meat. Step by step recipe
Ingredients (2 servings)
- Rice 1 cup
- Beef 400 gr
- Onion 1 pc
- Garlic 1 head
- Olive oil 50 ml
- Broth roots (carrots, parsley, celery) optional
- Saffron (turmeric, marigold, curry), red sweet paprika, salt, ground black pepper, bay leaf taste
- Meat, veal tenderloin, wash and remove film.
Rice, meat, vegetables
- Boil a strong broth from a whole piece of meat in water, without adding salt. Only water (1 l) and one bay leaf. But, it’s very good to add a handful of dry roots (celery, parsley, carrots, leeks) or chopped large pieces fresh carrots. Boil the broth for at least 1 hour.
Boil a strong broth from a whole piece of meat in water, without adding salt
- The variety of rice, for cooking any dish, is the most difficult. Any recipe usually says what kind of rice is needed. But, as a rule, "rice" is sold in stores. unnamed cereal white color and indefinite form. Who remembers, 30-40 years ago, there were two types of beer in stores: there is beer and there is no beer. So is rice, just like everything else. But, to be honest, you can always find an understandable variety of rice. Basmati, arborio, jasmine... Without special knowledge it is difficult to navigate, but usually they write in recipes, for example, round-grained, slightly crumbly. Or elongated grain, sticky. You can always figure out what you need. So for our dish it is necessary that rice absorbs water well, has an elongated grain and at the same time does not stick together into porridge, but is moderately crumbly. In such cases, I use basmati rice. Basmati is considered to have a unique taste and aroma. The word "basmati" in Hindi means "fragrant". This aroma is already well felt when washing and soaking rice. Basmati is ideal for stewing in liquid.
- While the broth is cooking, be sure to rinse the rice with cold running water to wash rice flour left over after polishing the rice. This is a must if you want rice with meat to be crumbly. It is very convenient to put the required amount of rice in a large enamel bowl, and put it under a thin stream of water from the tap. The water will overflow the rim of the bowl and take everything with it, while the heavy rice will sit at the bottom. In 10 minutes, the water will be perfectly clear, and the rice will be clean.
- Drain the wet rice in a colander or sieve, shake off the water and let stand until all the liquid has drained. You can shake it several times. Rice should be slightly damp, but not wet.
- Preparing the ingredients for cooking. As usual - peel the onion, peel the garlic, greens, tearing off the leaves from the stems, finely chop.
- Cut the onion into thin rings or strips. Try to cut very thin. Shake the onion with your hands so that the rings or straws separate from each other. Hands should be washed immediately with cold water, otherwise the evaporation of the onion will make a waterfall of tears.
- Flatten the garlic cloves with a knife block.
- Heat up in a deep frying pan olive oil to get the smell. Fry 1-2 cloves of garlic, literally up to 1 minute with constant stirring. In no case should the garlic burn in the oil, but only give the oil a flavor. Garlic after frying must be removed from the oil.
Saute 1-2 garlic cloves
- Saute chopped onion immediately in oil. Fry with constant stirring until soft.
Saute chopped onion immediately in oil. Fry with constant stirring until soft
- Put on the onion fried in oil, washed and dried rice. Stir and fry the rice for 2-3 minutes. Be sure to stir constantly so that the rice does not burn and stick to the pan.
Put on fried onion, washed and dried rice
- Salt a little and cross the broth, add 0.5 tsp. sweet ground paprika and the remaining unpeeled garlic cloves.
Salt a little and cross the broth, add 0.5 tsp. sweet ground paprika and remaining unpeeled garlic cloves
- Next is saffron. Saffron spice is quite rare and expensive. Usually, cheaper and more affordable turmeric is used instead of natural saffron. Although at the same time they loudly “fill in” that it is saffron. Turmeric is fine, or even curry powder. But be careful. Don't overdo it. Personally, I don't really like the yellow-hot color. Spanish paella, in which pretty much saffron or turmeric. I add no more than a quarter teaspoon of turmeric to 1 cup of rice. The color of the dish is not as bright as usual, but we agreed that we are not preparing the classic paella, but rice with meat. Another option - you can buy marigolds, also quite suitable for coloring rice.
- Pour about 1.5 cups of the meat broth left over from cooking the meat into the pan. Typically, rice is boiled with twice as much liquid as rice by volume. But basmati absorbs less liquid.
Pour about 1.5 cups of the meat broth left over from cooking the meat into the pan.
- Mix everything, cover with a lid, and, after waiting for the broth to boil, reduce the heat to a minimum. Let the rice in the broth until cooked and completely boiled away and absorbed by the liquid. It takes 18-20 minutes. It is important that all the liquid is absorbed or evaporated, and the rice with meat is almost dry and the grains are separated from each other. It is worth mixing at the very end of cooking rice and holding the dish on low heat under the lid so that the rice is completely steamed. Then the rice loses the remnants of free liquid and becomes completely crumbly.
