Pilaf with minced meat and mushrooms

So, rice can be immediately prepared and cooked until half cooked. We wash it until transparent, fill it with water, add some salt and bring to a boil. From the moment of boiling, we cook the cereals for ten to twelve minutes. Then we put it in a colander. If you do not plan to cook rice, then simply rinse it until clear water and set it aside. At the same time, we are preparing the frying. Peel the onions, wash, dry and cut into small cubes. In a deep frying pan or in another suitable thick-walled dish, heat up such an amount of odorless vegetable oil so that it covers the bottom with a layer of one centimeter. Pour the onion into the heated oil, fry it until transparent. Wipe the champignons with a damp cloth and cut into plates. Add to the onion, mix.

Maintain the plate temperature at medium and fry the mushrooms until soft, stirring occasionally.

Then we spread the minced meat for frying, stir it with a spatula until a relatively homogeneous mass and mix with the mushrooms. We continue to fry the mass until the minced meat completely changes color and begins to brown slightly. Pour in salt, black pepper, mix.

Then put the rice in the frying, level it.

Sprinkle with suneli hops and ground coriander. Pour in such an amount of hot water so that it covers the rice by one and a half to two centimeters (if you use raw rice) or just filled the pilaf and is not visible from above (if the rice is used boiled until half cooked). Close the lid and bring the liquid to a boil. Then we reduce the heat to minimum and cook the pilaf for fifteen to thirty-five minutes until the rice is cooked. Pilaf is not mixed in the process.

Put the finished pilaf on plates and serve hot, sprinkle with chopped green onions.