Pilaf is one of my favorite foods. Recently, on the shelves in stores, in the departments of ready-made food, I have observed many different variations of pilaf. With pork, beef, lamb, chicken, capers. So, I present to you a recipe for a real, classic Fergana pilaf, thanks to which you can cook this delicious oriental dish at home.
It is necessary
- - Rice - 1 kg
- - Carrots - 1 kg
- - Onions - 3-4 medium heads
- - Fat tail fat (for flavoring oil) - no more than 100 grams
- - Vegetable oil - 300-350 grams
- - Lamb - about 800 g
- - Garlic - 2-3 whole heads, or one head disassembled into teeth
- - Hot peppers - 2-3 pieces
- - Chickpeas (nohat, nugat, hummus, chickpeas) - dry about 100 grams
- - Zira (cumin) - one and a half to two teaspoons
- - Raisins - two to three tablespoons
- - Barberry - a tablespoon (dry)
- - Hot pepper and salt to taste
Instructions
Step 1
Rinse the rice so that the last water remains clear. Peel the garlic heads, but do not separate into cloves. Peel 3 onions and carrots, cut onions into half rings, and carrots into thin strips. Heat the cauldron and heat the oil in it. Fry the unpeeled onion in this oil until it turns black. Delete it. Chop the rest of the onion and, stirring it, fry it until dark golden in color, this will take a little less than 10 minutes. Add the diced lamb and fry until crisp.
Step 2
Add carrots, fry without stirring for 3 minutes, then mix everything well and cook for another 10 minutes, stirring constantly. Pour in boiling water so that it is 1 cm higher than the entire contents of the cauldron. Add hot dried pepper, reduce the heat again and simmer for an hour. Mix cumin and coriander, grind with your hands or in a mortar, but better with your hands. Add the barberry and send it all together to the meat. Add salt. Reduce heat and cook until carrots are tender, about 10-15 minutes.
Step 3
Rinse the rice again, drain the water. Put on the meat, flatten. Increase the heat to maximum and pour boiling water into the cauldron so that it covers the rice with a layer of 3 centimeters. Once the rice has absorbed the water, press the heads of garlic into the contents of the cauldron, reduce the heat to medium and simmer until the rice is cooked. Using a slotted spoon, check the readiness: if, with a light impact on the surface of the rice, the sound is muffled, it will be necessary to make several through punctures in the pilaf using a thin wooden skewer. Then cover, reduce heat to very low and leave for 30 minutes.
