Pilaf is one of my favorite dishes. Recently, on the shelves in shops, in the departments of ready-made meals, I have observed many different variations of pilaf. With pork, with beef, with lamb, with chicken, with capers. So, I present to you a recipe for a real, classic Ferghana pilaf, thanks to which you can cook this delicious oriental dish at home.
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You will need
- - Rice - 1 kg
- - Carrots - 1 kg
- - Onions - 3-4 medium heads
- - Fat tail fat (for aromatization of oil) - no more than 100 grams
- - Vegetable oil - 300-350 grams
- - Lamb - approximately 800 g
- - Garlic - 2-3 heads whole, or one head, disassembled into teeth
- - Hot peppers - 2-3 pieces
- - Chickpeas (nohat, nougat, hummus, chickpeas) - in dry form, about 100 grams
- - Zira (cumin) - one and a half to two teaspoons
- - Raisins - two to three tablespoons
- - Barberry - a tablespoon (in dry form)
- - Hot ground pepper and salt to taste
Instruction manual
1
Rinse the rice so that the last water remains clear. Peel the heads of garlic, but do not separate them into cloves. Peel 3 onions and carrots, cut onions into half rings, and carrots with thin strips. Heat the cauldron and heat the oil in it. In this oil, fry the unpeeled bulb until it turns black. Delete it. Cut the rest of the onion and stir, fry it until dark golden color, it takes a little less than 10 minutes. Add the mutton, diced, and fry until a crust appears.
2
Add carrots, fry for 3 minutes without stirring, then mix well and cook for another 10 minutes, stirring constantly. Pour boiling water so that it is 1 cm higher than the entire contents of the cauldron. Add hot dried pepper, reduce heat again and simmer for one hour. Mix zira and coriander, grind with your hands or in a mortar, but better with your hands. Add barberry and send everything together to the meat. Add salt. Reduce heat and cook until soft carrots for about 10-15 minutes.
3
Rinse rice again, drain to water. Put on meat, flatten. Increase the heat to the maximum and pour boiling water into the cauldron so that it covers the rice with a layer of 3 centimeters. As soon as the rice absorbs water, squeeze the heads of garlic into the contents of the cauldron, reduce the heat to medium and simmer until the rice is ready. Using a slotted spoon, check the readiness: if the sound is deaf when you lightly hit the rice, in the pilaf it will be necessary to make several through punctures with a thin wooden skewer. Then cover, reduce heat to the minimum and leave for 30 minutes.
