This lamb and tomato pilaf is a Balkan dish often cooked in winter. The lamb cubes are air-fried first to concentrate their flavor, then cooked with rice in tomato juice.
Toss the lamb cubes with olive oil and spread them in the air fryer basket. Air-fry at 200°C / 390°F for 12 minutes, until the edges are browned. If you do not have an air fryer, roast them in an oven preheated to 200°C / 390°F for the same amount of time.
Sauté the finely chopped onion and diced red bell pepper in a pot until lightly softened.
Add the rinsed rice, browned lamb, and grated tomato to the pot. Season with black pepper and salt, add water, and cook over low heat for 18 minutes.
Remove the pilaf from the heat and let it rest, covered, for 10 minutes. Fluff it with a fork and serve.
Soak the rice in lukewarm water for a while and rinse it before adding it to the pilaf; otherwise, the remaining starch can make the rice sticky.
Pirinci yıkamayı ve bekletmeyi atladım, sonuç yapışkan bir pilav oldu ve taneler birbirinden hiç ayrılmadı. Uyarıyı okuduktan sonra ikinci seferde bu sorun tamamen çözüldü, taneler güzelce açıldı.
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