The classic Uzbek pilaf, of course, is made from lamb. However, if there was no suitable meat in the store, or lamb seems too greasy to you, then excellent pilaf can also be prepared from pork. The finished dish will appeal to both adults and children. You’ll just lick your fingers!
Pick your recipe
You will need
-
- Pork (0.5 kg)
- Rice (0.5 kg)
- Carrots (0.5 kg)
- Onion (2 pieces)
- Garlic (1 head)
- Capsicum (2 small or 1 large)
- Sunflower oil (1 cup)
- Zira (oriental spice
- half a teaspoon)
- Barberry
- Salt
Instruction manual
1
In order to cook pilaf with pork, you need a rather deep cauldron. First of all, pour about 200 grams of sunflower oil into it and put on fire. For the preparation of a classic pilaf, a cast-iron cauldron with thick walls and a bottom is best suited.
2
Wait for the oil to warm up and put the pork ribs in the cauldron. After 8 minutes, remove the ribs and dip the onion, previously cut into rings, in the butter. Wait until the onion has a pleasant golden hue, do not forget to stir.
3
While the onion is fried, cut the pork into medium slices and mix with the onion. Cut the carrots into thin strips and lower them into the cauldron as soon as the meat begins to brown. Fry and gently stir for 10 minutes.
4
Then dip the peppers in a cauldron and sprinkle with zira (half a teaspoon will be enough). Add the garlic (1 head). Then fill the entire contents of the cauldron with boiling water and leave to cook for 40 minutes, pre-salt.
5
While zirvak is preparing, soak the rice. After 40 minutes, drain the water from it and lower it into the cauldron for meat. Add barberry and again pour the contents of the cauldron with boiling water. Once the water has evaporated, cover the dish and cook until the rice is completely soft. Then remove the cauldron from the heat and let it stand for at least 20 minutes.
6
Before serving pilaf to the table, open the lid and remove garlic and chillies from the cauldron. Mix gently.
Useful advice
The taste of pilaf depends on the choice of rice. Very good pork in harmony with basmati rice
If a cauldron was not found in the house, then you can use a pan with a thick bottom
Related article
Pilaf recipe in a slow cooker