Pilaf with chickpeas (chickpeas) is a traditional Tashkent dish famous for its taste and originality. Preparing such a dish is quite simple.
It is necessary
- - 200 g chickpeas (chickpeas);
- - 600 g of rice;
- - 800 g of lamb;
- - 600 g of carrots;
- - 2 onions;
- - 1 garlic;
- - chilli;
- - 2 teaspoons of salt;
- - graters for vegetables;
- - a frying pan (cast-iron cauldron, duckling).
Instructions
Step 1
Soak chickpeas (chickpeas) in cold water for 2 hours. Sort the rice, remove unpeeled and spoiled, rinse well and also immerse in cold water for 30 minutes.
Step 2
Peel the lamb meat (it is best to take the thigh part) from the contained veins, layers and cut into small even cubes.
Step 3
Peel the onions, carrots, wash them. Cut the onion into thin rings, and the carrots into thin strips using a special grater.
Step 4
To prepare pilaf with peas, it is best to use a cast-iron cauldron; you can also use an ordinary deep frying pan or duckling. Preheat the cauldron over high heat, while cleaning it.
Step 5
Melt the vegetable oil in a cast-iron cauldron, then throw a small piece of carrot into it, which will noticeably improve the taste and tell about the readiness of the oil. The moment the carrots begin to fry, the oil has warmed up enough, then put the chopped onions and carrots in it and fry until golden brown. In the future, add pieces of meat to the cauldron and fry for 10 minutes over high heat.
Step 6
Peel the head of garlic, cut the chili into small slices. Add water to the cauldron so that it completely covers the meat and add prepared pepper and garlic to the middle.
Step 7
In the next step, add soaked peas to the cauldron and evenly distribute them in the product. Salt hard enough, because after the rice is added, it will absorb most of the salt. Cook for another 10 minutes over low heat, add water as necessary as it evaporates into the cauldron.
Step 8
Take out and remove the pepper and garlic, add the cooked soaked rice and simmer over high heat. The rice should be moist when added, but the water will gradually evaporate during cooking. Add small amounts of water if necessary. In no case should you mix pilaf: make several holes in the pilaf so that steam can escape through them when stewing.
Step 9
Return the garlic and peppers to their original position and reduce the heat to almost low. Cover and let the product steep for 30-40 minutes.
Step 10
After 40 minutes, open the lid, stir the pilaf, put on plates and serve hot. Bon Appetit!
