Among the many ways to prepare pilaf, the traditional Uzbek recipe deserves special attention. According to this recipe, pilaf turns out to be very tasty and crumbly, in a special oriental style.
Ingredients for making pilaf:
- 1 kg of rice, suitable for cooking pilaf;
- 1 kg of meat (beef);
- 800-900 grams of carrots;
- 3-4 large onions;
- 400 ml plant. oils (sunflower, cottonseed and mustard oil are suitable);
- salt, spices for pilaf (turmeric, cumin, cumin, barberry and others);
- boiled water.
Cooking real Uzbek pilaf
1. Heat vegetable oil in a cauldron or other thick-walled container.
2. Pour coarsely chopped white onions into the oil, fry it.
3. Then toss the beef cubes into the cauldron and fry a little again.
4. Add carrots, cut into long strips, salt well, fry everything for about 5 minutes.
5. Then pour boiled water over the dressing and leave to simmer over the slowest heat.
6. At this time, you need to prepare the rice - rinse and sort it.
Important! Rice for crumbly pilaf must be taken long-grain, otherwise you get porridge.
7. Before adding rice to the cauldron, you need to try the dressing - it must be salty (rice will take excess salt and the taste will be harmonious).
8. Pour the rice on top of the dressing, smooth it a little and add water about 2-3 fingers above the rice level.
9. Add heat and wait for the rice to absorb more water.
10. Then make holes in pilaf to the very bottom of the cauldron (3-4 holes are enough).
11. As soon as there is no water in the holes (only oil remains), the fire must be reduced to a minimum.
12. Rice to make a slide, sprinkle with cumin and cover the cauldron with a lid.
13. Leave the pilaf to simmer for 15 minutes.
Helpful hint: you can add cumin, chickpeas, barberry, a head of garlic, and turmeric to the pilaf (it will give the dish a beautiful golden color).
14. Stir the finished pilaf, cover the cauldron with towels and let stand for 30-40 minutes. So the Uzbek pilaf will be even tastier.
