Traditional Uzbek pilaf is made from lamb. But modern recipes for this dish allow the use of any meat. Uzbek pork pilaf is no worse than its classic counterpart.
Uzbek pork pilaf: a simple recipe
Ingredients:
- pork - 300 grams;
- rice - 2 glasses;
- water - 7 glasses;
- carrots - 1 piece;
- onions (onions) - 2 pieces;
- garlic - 3 cloves;
- sunflower oil - 3 tablespoons;
- salt, pepper (peas), anise, barberry - to taste.
Rinse and soak the rice in 3 cups of water. Pour the sunflower oil into the roaster and put the pork, previously cut into small pieces, into it. Cook the meat over medium heat for about 10 minutes.
Chop the carrots on a coarse grater, cut the onion into half rings. Add these ingredients to the pork, stir and cook for about 5 minutes more. After that, pour 4 glasses of water into the roaster. Add garlic cloves, pepper, salt, anise and barberry to the meat.
Pour rice over the pork with vegetables and smooth. Cover the pilaf with a lid and leave to simmer for another 20 minutes. Stir the dish before serving.
Uzbek pilaf in a cauldron
Ingredients:
- pork - 500 grams;
- rice - 500 grams;
- carrots - 2 pieces;
- onions (onions) - 2 pieces;
- garlic - 4 cloves;
- tomato paste - 100 grams;
- water - 15 glasses;
- vegetable oil - 4 tablespoons;
- salt, pepper, cumin, cumin - to taste.
Cut the pork into cubes. Rinse the rice thoroughly and cover with 3 cups of water. Heat vegetable oil in a cauldron and fry the onion, previously cut into rings, on it until golden brown. After 2-3 minutes, add pork to the vegetable. Cook the meat until golden brown, stirring constantly.
Cut the carrots into large strips and place them on top of the pork and onions. Cook the dish for about 5 more minutes, then pour 4 cups of hot water over it. Add tomato paste, garlic, salt, pepper, cumin and cumin to the meat. Cover the resulting zirvak with a lid and simmer for about an hour. Then place the rice over the pork and vegetables and flatten it with a spoon. Pour the pilaf with 8 glasses of hot water. Make sure that no depressions appear on its surface.
Bring the dish to a boil. When the rice has absorbed the water and swelled, reduce the heat slightly. Collect the pilaf to the center of the cauldron and pierce it with a wooden stick. Cover the dish with a lid and simmer over low heat for about 20-30 minutes. Stir the pilaf before serving.
Pilaf with pork and dried apricots
Ingredients:
- pork - 300 grams;
- rice - 300 grams;
- carrots - 2 pieces;
- onions (onions) - 1 piece;
- dried apricots - 50 grams;
- water - 5 glasses;
- sunflower oil - 2 tablespoons;
- ground pepper, salt, anise, barberry - to taste.
Wash the rice and cover with 2 cups of salted water. Cut the pork into small pieces and fry in sunflower oil until golden brown in a cast iron pot. At the same time, stir the meat constantly so that it does not burn. Cut the onions and carrots into strips. Add them to the pork and cook for about 2 more minutes. Then sprinkle the meat with vegetables with pepper, salt, anise and barberry. Pour 3 glasses of hot water over the dish, add rice and dried apricots to it.
Cook on low heat for about 30 minutes more. When the water has evaporated, collect the pilaf in the middle of the pot and pierce a layer of rice in several places. Then cover the dish and simmer for 20 minutes. Stir the pilaf before serving.
