Pilaf is a famous dish of Uzbek cuisine, a favorite and honorable food of the population. Over the centuries, dozens of different recipes and methods of cooking Uzbek pilaf have emerged. Whoever calls pilaf "heavy" food and undertakes to assert that it is harmful to eat it at night has simply never tasted real pilaf.
It is necessary
-
- Lamb - 800 g
- Fat tail fat - 200 g
- Vegetable oil - 300 g
- Onions - 5 pieces
- Carrots - 1 pc
- Garlic - 3 pieces
- Round grain or medium grain rice - 1 kg
- Zira
- Saffron
- Barberry
- Salt
- Head of garlic
- For shakarop salad:
- Tomatoes
- onion
- garlic.
Instructions
Step 1
Cut the fat tail fat into cubes, throw it into a very hot cauldron and fry until brown. Remove the resulting greaves with a slotted spoon. Add vegetable oil. Put the onion, cut into rings, into the cauldron. Fry until brown. Then add the pieces of meat and cook over medium heat until golden brown. Then put in the cauldron carrots, cut into cubes (in no case grated), and, stirring constantly, bring until half cooked. When the carrots are soft, add water to cover the meat and vegetables. Bring to a boil, add salt and spices. Salt should be in excess, as the excess will be absorbed by rice. Reduce heat and simmer for 50-80 minutes. If the water boils away too quickly, you can add some boiling water. The longer vegetables and meat are stewed, the tastier the pilaf will turn out.
Step 2
Sort the rice and rinse in three to four waters. Fill the pilaf with the rice. Top up with boiling water so that it protrudes 1.5-2 cm above the rice. Increase the heat so that the water boils strongly and evenly. The water must boil off very actively so that the fat on its surface quickly sinks down, enveloping every grain of rice along the way.
Step 3
Taste the pilaf with salt and, if necessary, add more salt to the dish. After a while, move the rice away from the wall with a slotted spoon and check if the water has boiled away. After the water has completely evaporated, reduce heat to low. Collect the pilaf with a slotted spoon to the middle of the cauldron with a slide, make several holes to the very bottom, in the middle of the slide you can stick a whole unpeeled head of garlic. Close tightly. After 5-10 minutes, extinguish the heat completely and leave the rice to rise for another 20-25 minutes.
Step 4
While the rice comes, prepare the shakarop salad, which in Uzbekistan is usually served with pilaf. Cut fresh tomatoes into slices and onions into very thin rings. Rinse the onion in cold water and squeeze well. Rub the onion lightly with your hands and stir in the tomatoes. Add two chopped garlic cloves there. Season the appetizer with salt and pepper.
