Friday, September 3, 2010
Kiftalik palov (Pilaf with meat balls)
Today I am posting the recipe of pilaf with meat balls. Very good looking and tasty one! I am also posting a video about how to make carrot flakes for pilaf. Usually carrot is cut in thin long strips, but sometimes I find it easier to make flakes, rather them cutting them on my board. Especially when carrots are very hard. Hope you will find it useful:)
300 gr of vegetable oil
400 gr of meat, grounded
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
half a tsp of ground pepper
2-3 onions, peeled and sliced
300 gr of carrot flakes
350 gr of rice (I always use basmati, so mention it please when cooking pilaf)
First of all prepare meat balls mixing minced meat with spices and salt. Slightly wet your hands with cold water and form medium sized balls. About 20 pieces. Set aside.
Heat the oil and begin to fry meat balls. Put about 10 balls at ones. Fry until nice golden color. Repeat with other 10. Set fried meat balls aside.
Pour out 100 gr of oil from pot, please be careful, it's very hot. Now add in onions and fry until golden in color. Add in carrots and continue frying until carrots are half done. Pour about 200 ml of water and let it simmer for 30-40 min. Add in salt.
Now wash rice and layer it evenly on top of the fried vegetables. Pour enough water to cover the rice for 2 cm. Set the heat on high and let all the water evaporate, check the saltines and mix only the top of the rice. Place all of the meat balls on top of the rice and cover the lid. Cook over small heat for about 20 min. Open up the lid, again carefully mix the top of the rice and cook for another 10 min. The time of cooking really depends on your rice, if it is soft then it's ready, just try some 4-5 grains before serving.
Now when your pilaf is done, serve on a big plate and enjoy!