"How to cook a real Uzbek pilaf?" - This question often worries novice cooks. But rumors that it is incredibly difficult to make pilaf by all the rules makes them abandon this idea.
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It should be noted that there is nothing super complicated in the task. To cook pilaf, we will need the following ingredients: lamb (this can be lamb thigh, and meat from the ribs), mutton fat (if it is not there, take vegetable oil, but not pork fat), carrots, onions, garlic (several heads), rice (always round - this is important) and all the necessary spices. The standard set of spices for pilaf includes: zira (cumin), salt, red pepper, barberry, black pepper (peas) and zavchava (mahogany root). Rice must be thoroughly washed and mixed with a froth. Free the garlic from the husk (without dividing it into separate cloves). Lamb must be fried in fat or vegetable oil in a pot, then add onions, carrots (previously cut into strips), and spices. Fried vegetables and meat must be filled with water, adding rice (water should be about twice as much as rice), and bring the future pilaf to a boil. After the water boils, the fire under the pot must be reduced and cooked pilaf over low heat under a closed lid until cooked. You can’t mix pilaf, and about ten minutes before cooking, you need to make indentations in the rice and put the garlic (whole heads) there. Traditionally, Uzbek pilaf relies on a large ceramic dish, on which rice is laid - and on top is garlic and meat. An excellent seasoning for pilaf is onion marinated with rings, grated radish or a summer salad of cucumbers and tomatoes. Well, drink such a dish with strong and fragrant green tea.