The difference with pilaf baked in a clay pot is that the heat comes slowly from every direction: the meat first softens under a lid, then the rice is added to the same pot to absorb the meat juices. Unlike stovetop pilaf, where the bottom can scorch, the grains cook evenly in the pot. The pot goes straight to the table and keeps the dish warm.
Melt the butter in a skillet and cook the diced lamb over medium heat until it releases and reabsorbs its juices and the edges brown.
Cook the finely chopped onion for 5 minutes. Add the grated tomato and cook for 3 minutes, then transfer the mixture to the clay pot.
Add 600 ml hot water, salt, and black pepper, then cover the clay pot. Place it in a cold oven, set the oven to 180°C / 355°F, and cook for 45 minutes, until the lamb separates easily with a fork.
Remove the pot from the oven and add the drained rice and the remaining hot water; measure by volume, using one and a half measures of liquid for every measure of rice. Cover and cook for 25 minutes more, until the liquid is absorbed and the grains are tender.
Remove the clay pot from the oven and let it stand, covered, for 10 minutes. Gently fluff the rice with a fork, then bring the pot to the table.
Place the clay pot in a cold oven and let it heat with the oven. Before adding the rice, measure the liquid in the pot: there should be one and a half measures of hot liquid for every measure of rice. If there is not enough, add hot water. Allergen: Based on the ingredient list, this dish contains milk and dairy. Check packaged-product labels for other allergens.
Eti fırında yumuşattıktan sonra pirinci eklemek doğru sıra. Aynı anda koyduğum ilk güveçte pirinç dağıldı, et hâlâ sertti. Pirinci eklerken de güveçteki suyun kaynar olması gerekiyor, ılık suda pirinç şişmeden emiyor.
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