Pilaf is not rice porridge with meat. This is a traditional dish of many eastern peoples and residents of Arab countries. Even Avicenna used pilaf to accelerate the recovery of patients, because when using this dish, the body is saturated with energy. Pilaf in Kazakh differs from other recipes in that it uses dried fruits.
Pick your recipe
You will need
-
- For traditional pilaf:
- lamb - 500 g;
- rice - 500 g;
- melted fat - 3 tablespoons;
- carrots - 3 pcs.;
- onion - 3 pcs.;
- dried apples or dried apricots - 1 cup.;
- salt
- pepper.
- For folding pilaf in Kazakh:
- lamb - 500 g;
- rice - 600 g;
- carrots - 3-4 pcs.;
- onions - 3-4 pcs.;
- mutton fat - 3 tablespoons;
- salt
- pepper.
Instruction manual
1
Washed and dried mutton flesh cut into large pieces, at least 5-6 cm. Cut onion rings, carrots - into strips. Melt the mutton fat in a cauldron and fry the meat in it along with onions until a brown crust is obtained. Add carrots, pepper, salt and continue to fry until half cooked.
2
Rinse the rice well several times until clean water. Put it in a cauldron and fill it with water in a ratio of 1: 1.5. Water should be about 1 cm higher than the rice. Add heat and bring the contents of the cauldron to a boil. Reduce the heat and pierce the surface in several places so that the fat raised by water to the surface is evenly absorbed into the rice.
3
On top of the rice, put the apricot, chopped into small pieces, and dried apples. Simmer pilaf until rice absorbs water. Then cover the cauldron with a lid and simmer the dish for another 20 minutes. Turn off the heat, wrap the cauldron in a warm blanket and let the dish brew for 15 minutes. Mix the contents of the cauldron well and place on a large dish. Sprinkle with chopped herbs.
4
There is another variety of this dish - Kazakh folding pilaf. To prepare it, rinse the rice and soak it for an hour and a half in salted water. Throw it in a colander and let the water drain. Put the rice in a pan, add water in a ratio of 1: 1.5 and cook until it evaporates completely. Add salt to it while cooking rice. After the water has evaporated, cover the pan and let the rice simmer for another 20 minutes.
5
Cut the lamb into large pieces and fry in melted fat until golden brown. Cut the onion into rings, chop the carrots into strips and add to the meat. Sauté meat and vegetables over medium heat until cooked.
6
Before serving pilaf, put rice on a large dish, on top of it - meat and vegetables. Pour all the fat left over from the meat and sprinkle with chopped herbs.