Put the oil in a saucepan over a excessive warmth. When it is shiny and scorching, add the meat, sprinkle with salt, and cook dinner, stirring each minute or so, till browned and some pink spots stay, about 5 minutes. Flip the warmth over to medium-high, add the onion, and cook dinner, stirring sometimes, till softened and translucent (however not brown), about 7 extra minutes.
Add the rice and cook dinner, stirring steadily, till the oil is coated and translucent, about 2 minutes. Add the caraway, black pepper, and dill seeds if utilizing, then pour within the juice and cook dinner, stirring steadily, till the liquid has principally evaporated, about 1 minute extra. Elevate the warmth and add ½ cup of the broth and the bay leaf. When the liquid involves a boil, cut back the warmth to take care of a powerful boil and cook dinner, stirring each minute or so, till many of the liquid has evaporated, 6-8 minutes. Add the remaining broth, return the liquid to a boil, and simmer, stirring steadily, till the rice is cooked to your liking, about 8 minutes for al dente or 11 minutes for al dente. Take away from the fireplace.
Add the butter and pecorino, and stir till each are melted, about 1 minute. Season the Chilla Plaffy with salt to style, then serve instantly, sprinkling with extra pecorino and black pepper.
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