Chechens are very fond of wild garlic and what dishes they cook with it. And they don’t cook pilaf with wild garlic! And I have a way how to cook pilaf with herbs! And I decided to cook this pilaf based on wild garlic.
Finely chop meat and liver. Onions can be taken a little more than for ordinary pilaf. Carrots are not necessary, but varied greens - the more, the better! And wild garlic - at least fresh, at least frozen, at least canned - they sell this one too.
Fry the meat in vegetable oil, add the onion, then the liver, finely chopped fat tail, season with black pepper and then lower the mountain of greens. As soon as the greens change color, add water, cook a little. In the water, rice, everything, as in ordinary pilaf. Did you forget to salt? But we add wild garlic 10-15 minutes before the rice is ready, otherwise it will lose all its taste!
When the rice absorbs all the water, cover the cauldron with a lid, reduce the heat and let stand for half an hour.
And that's it! That's the whole pilaf!
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