Pilaf is the central dish of the national cuisine of Central Asia. Its preparation consists of many details, without which everything loses its meaning and falls apart. In this case, one of these main details is the cauldron. If cooking pilaf in the house is not an isolated case, then you need to get a good cauldron or a cast-iron wok of a suitable size.
It is necessary
- - 1 kg of rice devzira
- - 1 kg of lamb
- - 400 g fat tail fat
- - 2 tbsp. l. coarse salt
- - 2 heads of garlic
- - 1 kg of carrots
- - 100 g onions
- - 1 tsp cumin
- - 2 hot peppers.
Instructions
Step 1
Carefully sort out the devziru from chips and small stones. Put the rice in a bowl, adding 2 tablespoons of salt. Fill with cold water in the amount of two liters. Let stand for at least half an hour. Rice flooded with water will become transparent, when its appearance changes to matte, it can be rinsed, otherwise the rice grains will crumble.
Step 2
To clean the lamb from veins, fat and films, if this is not done, then the spirit of the meat will be extremely unpleasant. Remove bone from meat. Chop the bones, cut the meat into cubes with a side of about 3 centimeters.
Step 3
Cut the carrots into thick strips: the length is equal to the length of the carrots, the thickness is 3-4 millimeters. The onion is cut into half rings. Do not cut too thinly.
Step 4
Cut the fat tail fat to about the same size as the meat. Fold it into a pre-heated cauldron. Only after the bubbles from the fat tail melt disappear, the stuck together lump can be turned over. In order for the fat to turn out transparent, it must be melted over medium heat. When only cracklings remain in the cauldron, they need to be pulled out of the fat.
Step 5
Increase the fire, heating the fat to a gray haze. Fry the bones in fat until brown, then fry the onions. Then lower the meat along the walls. After about five minutes, mix the fat and meat at the bottom of the cauldron. Add cumin, continue to fry until golden brown, stirring constantly. Then add carrots. Fry it, stirring occasionally, until soft. When the carrots become soft, the contents of the cauldron are poured with cold water, brought to a boil, the heat is reduced to medium.
Step 6
In the resulting zirvak, put young garlic with whole heads, only peeled from the upper husk. Everything should be heated for half an hour.
Step 7
Rinse the soaked rice. This requires some care: the bowl is placed under a stream of cold water and tilted slightly so that the water flows down a little from the other side. Rice should be lightly tossed in a bowl, rinsing; rubbing with your hands is not recommended to avoid breakage.
Step 8
The bones must be removed from the cauldron, the zirvak is brought to a boil, rice is laid out on top of the meat. The boiling water is topped up so that the rice is covered by a centimeter. Boiling should be at the edges of the cauldron as well as in the center. Rice should be cooked almost until cooked. If there is no more water, and the rice is still damp, then the water can be topped up. At the end of cooking, the fire increases greatly, the cauldron is covered with a lid to allow the fat to rise and soak the rice.
Step 9
When the pilaf is almost ready, whole pepper is laid out on it, covered with a lid and languished for another 20 minutes.
