Many national cuisines are famous for their pilaf recipes. They all differ in composition and preparation technology. So, for example, the Uzbek recipe for pilaf differs from the others by the addition of raisins to the dish.
It is necessary
-
- beef;
- onion;
- carrot;
- garlic;
- rice;
- salt;
- water;
- saffron;
- raisins;
- vegetable oil;
- ground black pepper;
- paprika;
- barberry;
- turmeric.
Instructions
Step 1
Prepare meat and vegetables for pilaf. To do this, cut one and a half kilograms of beef into pieces weighing 70 g. Peel two large onions and cut them into half rings of medium thickness. Then peel 700 g of carrots and chop into strips. Peel three heads of garlic from the top husk, but do not divide into cloves.
Step 2
Prepare rice for pilaf. Long grain, golden rice is best used. Carefully sort through 900 g of rice, remove all impurities and rinse several times. Pour 2 liters of warm water into a saucepan and dissolve a tablespoon of salt and the same amount of saffron in it. Transfer the rice to a saucepan and let sit for an hour and a half.
Step 3
Prepare raisins for pilaf. Take one glass of raisins and remove all tails and twigs, then soak in warm water to swell.
Step 4
Place a dry cauldron or patch on the stove. Pour 300 g of vegetable oil into it and leave to heat for 10 minutes. Peel one onion and, making a deep cut in it, dip it in the oil. This is necessary to give the pilaf a special aroma. Remove the onion after a few minutes and then reduce heat to low. Put pieces of prepared meat in a cauldron, add heat to medium, stir and leave to simmer under the lid.
Step 5
As soon as the meat turns brown, place the prepared onion on top of it and add one teaspoon of salt and the same amount of pepper. Stir the ingredients so that the onion is at the bottom of the cauldron. After 8 minutes, pour boiled water into the cauldron; it should barely cover the meat. After the water boils, reduce the heat, stir the contents of the cauldron and leave to simmer for half an hour.
Step 6
Put a layer of carrots in a cauldron and let the liquid boil. And then immediately reduce the heat to a minimum. Cover the cauldron with a lid and continue to simmer for another 20 minutes. Then sprinkle the carrots with paprika, barberry and ground pepper. Leave to simmer for a few more minutes. Add the swollen raisins and stir all the ingredients.
Step 7
Pour the prepared rice into the cauldron in an even layer. Sprinkle it with one teaspoon of ground turmeric and salt a little. Pour enough water into the cauldron so that its level is 3 centimeters above the rice layer. Close the lid and increase heat to high. After a few minutes, place three whole heads of garlic on top of the rice. As soon as the water is absorbed into the rice and there is very little of it, make several punctures through all layers of pilaf. Cover the cauldron with a lid, reduce heat to very low and simmer for another 10-15 minutes.
