Pilaf is a national Uzbek dish. It has seven components. These are rice, water, salt, fat, meat, carrots and onions. Pilaf is prepared from special varieties of rice. Lamb and veal are suitable for meat. Pilaf is a very satisfying and healthy dish. You can also consider it dietary, if only to eat without bread. A tomato salad with onions and herbs is ideal for pilaf. Traditionally, this food is cooked in a cauldron over an open fire, but you can also cook it in the oven.
It is necessary
-
- 0.5 kg rice
- 1 kg of meat
- 1 cup vegetable oil
- 0.5 kg carrots
- 2 onions
- water
- salt
- spice.
Instructions
Step 1
Prepare a baking sheet, cauldron, or just a heavy-walled pan. Here you will need to add all the necessary ingredients and bake them in the oven.
Step 2
Sort the rice and soak it in hot water. Then set it aside. in the meantime, cut the meat into small pieces and fry in a large amount of heated vegetable oil. You can also use cottonseed or olive oil. Season the fried meat with salt and pepper and transfer to a baking dish.
Step 3
Sauté the finely chopped onion in oil. When it turns golden, add the carrots to it. Cut carrots into thin strips. For pilaf, it is better to use yellow carrots: this way the dish will not be too sweet. Pilaf will be even more beautiful and tastier if you use equal amounts of yellow and orange carrots. Fry the onions and carrots for a few minutes and transfer to the meat.
Step 4
Add special spices for pilaf. You can limit yourself to ground red and black pepper.
Step 5
Rinse the soaked rice several times under running cold water. This is how the starch is washed out from this cereal. When the water becomes clear, the rice is ready. Place it on top of the sautéed vegetables in an even layer.
Step 6
Fill everything with water. Water should cover all products on top, but nothing more. If you pour too much liquid, then the pilaf will not be crumbly, but will become sticky. Salt. You can add a peeled head of garlic to the center of the pilaf for flavor. Then cover the dish with foil.
Step 7
Place the pilaf in the oven on the smallest heat. The longer it languishes in the oven, the tastier it will be. The minimum cooking time is one hour, but it is better to cook longer. Enjoy an unforgettable taste!
