Real Uzbek pilaf with its unique taste and aroma, and even cooked not on a modern gas stove, but on a grill, is the dream of any gourmet. Making such a dish is not difficult, the main thing is to choose the right ingredients.
It is necessary
-
- 2 tbsp. red rice;
- 2 large carrots;
- 0.5 kg of lamb;
- zira;
- dried barberry;
- turmeric;
- curry pepper;
- salt;
- 1 whole head of garlic;
- 1 medium onion;
- 200 g fat tail fat;
- vegetable oil;
- water;
- cauldron;
- brazier;
- a warm blanket.
Instructions
Step 1
Rinse red rice well, cover with water. Peel the carrots, chop into strips. Do the same with the onion. Cut the lamb and fat tail fat into small pieces.
Step 2
Prepare the grill. Fire up coals and wood, wait until they burn out and begin to smolder. Then put the cauldron on the coals.
Step 3
When it warms up, pour some vegetable oil into it. Then add fat tail. It should melt almost completely. Remove the remaining greaves from the boiling oil with a slotted spoon.
Step 4
After that, lower the meat into the cauldron. Fry it until golden brown. The better you fry the lamb, the richer the color of the pilaf will turn out.
Step 5
The next step is to mix the onion in a cauldron with meat, after about five minutes add the carrots. When barberry, salt to taste.
Step 6
Then add the head of garlic to the meat and vegetables. Divide it into cloves and do not need to clean. Pour in some water and cover.
Step 7
When almost all the water has evaporated, remove the garlic from the cauldron. But do not throw it away, it will still come in handy. Drain the water from the rice and add it to the meat. No need to stir.
Step 8
Pour 4 glasses of water into pilaf. Taste it - if not enough salt, add more. Next, cover with a flat ceramic plate, slightly smaller in diameter than the cauldron, and on top with a lid.
Step 9
After 20-25 minutes, open the dish - the rice should absorb all the water. Carefully make a small dimple in the rice and dip the head of garlic into it. Cover the pilaf with a plate and lid again.
Step 10
Set aside the cauldron with coals and wrap it well with a blanket. Until cooked, pilaf should be warm for another 15-20 minutes. Stir the rice and meat well before serving.
Step 11
In addition to pilaf, a salad of fresh tomatoes and onions, lightly seasoned with vegetable oil, is usually served.
