Pilaf is a creative dish; you do not need to observe the mandatory proportions when preparing it. The main thing is to find the right kind of rice. And also choose good quality meat, poultry or fish. And don't be afraid to experiment.
It is necessary
-
- lamb on the bone - 2 kg;
- fat tail - 300 g;
- carrots - 400 g;
- onions - 300 g;
- garlic - 5 heads;
- hot pepper - 1 pod;
- long grain rice - 1 kg;
- zira - 1 teaspoon;
- ground coriander - 0.5 teaspoon;
- freshly ground black pepper - to taste;
- salt to taste.
Instructions
Step 1
Wash the mutton back and pat dry with paper towels. Separate the meat from the bone and cut into the size of a walnut.
Step 2
Place the cauldron on a tripod over the fire. You can use a special stove. Pour vegetable oil into a hot cauldron and bring it to a boil. You can remove the bitterness and smell from the oil by throwing it into boiling oil, a bone without meat, or a whole peeled onion. When the bone or onion is browned, remove and add the meat.
Step 3
Fry the pieces of meat in oil until golden brown. Then immediately add the onion, cut into half rings or cubes. The color of the finished pilaf is influenced by the degree of roasting of the onion.
Step 4
For pilaf, carrots should be cut into strips. To do this, cut the carrots across into pieces, which are then cut into pieces. When the onions are browned in a cauldron, add the carrots. Stir constantly and fry the carrots until soft. Make sure it doesn't burn.
Step 5
Pour boiling water into the fried mass and add spices - coriander, cumin, ground pepper, raisins, barberry, turmeric and salt. There are no restrictions here, trust your taste, experiment. The resulting mixture of meat, vegetables and spices is called zirvak. It forms the basis of pilaf. Add water to the cauldron. The harder the meat, the more water you need to add. Leave the zirvak to simmer over medium heat. Then place several whole garlic heads in it. You can also add hot peppers.
Step 6
Now you can start rice. For the preparation of pilaf, special varieties are taken that absorb moisture well and at the same time do not boil down into porridge. If you haven't found the variety you need, you can use long grain rice - it won't boil down, but the pilaf will turn out to be dry.
Step 7
Rinse the rice well and carefully lay on top of the zirvak in a spiral from the edges of the cauldron to the middle. Align the rice and pour boiling water 3 cm from the rice through a slotted spoon into the cauldron. Rice should not be mixed with zirvak. Season it with a little salt.
Step 8
Make the fire harder under the cauldron. So that the oil and fat from the zirvak begin to rise up and envelop the rice. To make it cook. When the rice has absorbed all the water, make 5-7 holes in it. Add two tablespoons of boiling water to each hole. Cover the cauldron with a lid. Reduce the fire. Leave the pilaf to simmer for 40-50. When done, stir the pilaf and arrange in portions.
