Pilaf with prunes and raisins
To make rice crumbly, be sure to rinse it thoroughly, washing off the starch that makes it sticky. The cooking time depends on the type of rice, because depending on the type, the time may increase. Take light raisins, as black raisins will turn the rice dark, and the pilaf will not look appetizing, although it will not lose in taste. Prunes are better to take natural. Of course, it is not as beautiful and shiny, but it is definitely not processed for beauty.
Prepare all the necessary ingredients for making pilaf with prunes and raisins.
Rinse and dry the beef, cut into medium cubes. In a cauldron or a heavy-bottomed frying pan, heat the vegetable oil over high heat and fry the beef until golden brown in just 3-4 minutes.
Cut the onion into half rings and add to the meat. Fry everything over medium heat for 5 minutes, stirring.
Peel the carrots and cut into strips, add to the beef with onions. Add spices and fry for another 7 minutes.
Put the washed light raisins and prunes into the pan, salt, pepper and mix.
Rinse rice for pilaf thoroughly in warm water until it becomes clear. Add to skillet, stir and smooth. Pour in hot water, insert the washed garlic with the cut root into the middle. Close the pan with a lid, reduce the heat and cook the pilaf for 20 minutes. Remove from heat and let stand 10 minutes, stir and serve.