Pilaf is a famous dish of Uzbek cuisine, a favorite and honorable food of the population. Over the centuries, dozens of different recipes and methods for cooking Uzbek pilaf have arisen. Who calls pilaf “heavy” food and undertakes to claim that it is harmful to eat at night, he simply never tried real pilaf.
Pick your recipe
You will need
-
- Lamb - 800 g
- Fat tail fat - 200 g
- Vegetable oil - 300 g
- Onions - 5 pcs.
- Carrots - 1 pc.
- Garlic - 3 pcs.
- Round or medium grain rice - 1 kg
- Zira
- Saffron
- Barberry
- Salt
- Head of garlic
- For shakarop salad:
- Tomatoes
- bow
- garlic.
Instruction manual
1
Cut fat tail fat into cubes, throw into a very hot cauldron and fry until brown. Get the resulting cracklings with a slotted spoon. Add vegetable oil. In the cauldron, put the onion, cut into rings. Fry until brown. After that, put the pieces of meat and cook over medium heat until golden brown. Then put in the cauldron carrots, cut into cubes (in no case grated), and, stirring constantly, bring to half-preparedness. When the carrots become soft, pour water so that it covers the meat and vegetables. Bring to a boil, add salt and spices. Salt should be abundant, as its excess absorbs rice. Reduce heat and simmer for 50-80 minutes. If the water boils too quickly, you can add a little boiling water. The longer the vegetables and meat are stewed, the tastier the pilaf will turn out.
2
Rice sort and wash in three to four waters. Pour rice into the base of the pilaf. Add boiling water so that it protrudes above the rice by 1.5-2 cm. Increase the heat so that the water boils violently and evenly. Water should boil very actively so that the fat on its surface quickly drops down, enveloping each rice along the way.
3
Try the pilaf on the salt and, if necessary, salt the dish again. After a while, move the rice from the wall with a slotted spoon and check if the water has boiled away. After the water has completely evaporated, reduce the heat to a minimum. Collect the pilaf with a slotted spoon to the middle of the cauldron, make a few holes to the bottom, in the middle of the slide you can stick a whole unpeeled head of garlic. Close tightly. After 5-10 minutes, extinguish the fire completely and leave the rice to reach another 20-25 minutes.
4
While the rice comes, prepare the shakarop salad, which in Uzbekistan is usually served to pilaf. Cut fresh tomatoes into slices, and onions in very thin rings. Wash onions in cold water and squeeze well. Lightly rub the onion with your hands and mix with the tomatoes. Add two chopped cloves of garlic. Salt and pepper the appetizer.
Useful advice
An ideal dish for cooking pilaf is a cauldron. This is a thick-walled boiler with a round bottom.