Buryan Pilaf
| Ingredients |
Measure |
Amount |
| Boneless lamb
shoulder or leg |
- - |
500
gr |
| Water |
3
cup |
600
gr |
| Salt |
2 1/2
teaspoon |
15
gr |
| Onion |
2 medium
size |
150
gr |
| Margarine |
6
tablespoon |
60
gr |
| Tomatoe |
2 medium
size |
250
gr |
| Rice |
2
cup |
360
gr |
| Tomatoe
paste |
2
tablespoon |
20
gr |
| Black
Pepper |
1/2
teaspoon |
1
gr |
Preparation
Cut meat into 2-2 21/2 cm (3/ 4-1 inch) cubes. Place in a
saucepan. Cover and braise over low heat for 40 minutes,
stirring occasionally. Add hot water and salt. Cover and
simmer until meat is tender. Remove meat from liquid with
slotted spoon; drain. Set aside. Complete volume of broth to
2 1/2 cups; reserve. Saute coarsely chopped onions in
margarine for 10 minutes in a covered saucepan. Stir in
rice; mix well. Saute for a few minutes, stirring
occasionally. Add cubed tomatoes and tomato paste; stir
well. Transfer rice in a heat -proof oblong alass casserole.
Arrange meat over rice. Heat reserved broth. Season with
salt and pepper. Bring to boil. Add to rice gradually. Cover
and bake in a moderate oven for 20-25 minutes; drain. Serve
hot.
Servings: 6
Nutritional Value
(in approximately one
serving)
| Energy |
528
cal |
| Protein |
18,6
g |
| Fat |
26,3
g |
| Carbohydrates |
52,5
g |
| Calcium |
34
mg |
| Iron |
1,87
mg |
| Phosphorus |
200
mg |
| Zinc |
4
mg |
| Sodium |
1044
mg |
| Vitamin
A |
602
iu |
| Thiamine |
0,18
mg |
| Riboflavin |
0,20
mg |
| Niacin |
5,34
mg |
| Vitamin
C |
5
mg |
| Cholesterol |
59
mg |
Regional Characteristics:
It is served as a main dish for lunch or dinner. Yoğurt
is served with this pilaf in Erzincan province.
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