Pilaf is a widespread dish in the East, varied in composition and cooking technology. Here they are known as rice dishes prepared in a special way, with meat, vegetables, dried fruits and spices.
It is necessary
-
- 500 g rice
- 500 g lamb
- 250 g carrots
- 2-3 onions
- 200 g lamb lard or refined vegetable oil
- 1 cup dried fruit mix (raisins
- dried apricots
- prunes)
- 1 teaspoon of pilaf spice mixture (red pepper
- saffron
- zira
- barberry).
Instructions
Step 1
To cook Uzbek pilaf, rice must be thoroughly rinsed before cooking, then you can soak it in warm water for 1 hour. After swelling, fold the rice into a colander or sieve to drain the water. Sort dried fruits, rinse and also soak for 1 hour to swell in cold water. A saucepan for cooking pilaf must be taken with a thick bottom and walls, it is better if it is a cast-iron cauldron.
Step 2
The lamb pulp should be cut into small pieces and fried in a cauldron in highly heated (overheated) lamb fat or vegetable oil until a crust forms. Add onions cut into rings to the meat, fry until transparent. Then, cut into large strips, carrots. About 20-30 minutes after the start of frying, add salt, a mixture of spices, 1/2 sakana water to the cauldron and bring to a boil. Put half of the previously prepared rice in a pot on top of the meat, put a layer of dried fruit on top, then the rest of the rice. Gently smooth the surface, lightly crush with a spoon, but never stir. Carefully cover the surface of the rice with water. The rice should be covered with water 1-1.5 cm.
Step 3
Boil the contents of the cauldron for several minutes with the lid open until the rice absorbs all the liquid. Then pierce it in several places (to the bottom of the cauldron) with a clean wooden stick and pour 2 tablespoons of boiling water into the recesses. After that, close the cauldron tightly with a lid and leave for 25-30 minutes on very low heat. Put the finished pilaf on a large dish in the reverse order compared to the bookmark - rice with dried fruits, onions and carrots, meat.
