This pilaf is one of the tomato-based meat pilafs commonly cooked in Balkan kitchens during the winter months. Lamb cubes are first air-fried to concentrate their flavour, then simmered with rice in tomato liquid.
Toss the cubed lamb with olive oil, spread it in the airfryer basket and cook at 200°C for 12 minutes until the edges darken; if you do not have an airfryer, roast for the same time in an oven preheated to 200°C.
Sauté the finely chopped onion and diced red bell pepper in a pot until lightly softened.
Add the rinsed rice, air-fried meat and grated tomato to the pot, season with the black pepper and salt, add water and simmer over low heat for 18 minutes.
Take the pilaf off the heat and let it steam with the lid on for 10 minutes, then fluff with a fork and serve.
Always soak and rinse the rice in lukewarm water before adding it to the pilaf; skipping this leaves the starch in and the pilaf turns 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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