Each person has once tasted such a dish as pilaf. Any housewife can cook it using rice, chicken, and other obvious ingredients. Have you ever thought about what real Uzbek pilaf tastes like and what is it made of? Let's figure out the features and tricks of making the right pilaf.
It is necessary
- rice - 2 kg;
- fatty lamb - 2 kg;
- yellow carrot - 1 kg;
- red carrots - 1 kg;
- raisins;
- barberry;
- onions - 2 kg;
- soaked peas;
- ground red pepper;
- zira.
Instructions
Step 1
Take a saucepan, put rice there and cover it with water. Let it stand like this for a while. Next, cut the meat into medium sized pieces. It is best if it is oily. Usually, one kilogram is enough for 5 people.
Step 2
If you want to cook real pilaf, then you need to cook it on a cauldron, on wood. Pour oil into a bowl and wait for it to warm up well. Cut the onions into halves, in the finished dish they will dissolve, being absorbed into the other ingredients. Pour chopped onion, meat, soaked peas, pepper and barberry on the heated surface of the cauldron.
Step 3
When the meat and onions become browned and crispy, you can pour water into the cauldron. The water should hide the ingredients just above the middle, i.e. they should look slightly out. Add spices: sweet red pepper, cumin, red bitter pepper, several whole heads of garlic, chopped cilantro seeds.
Step 4
Cut yellow and red carrots, place them in a cauldron. Finally, drain the rice and add it to the rest of the ingredients. It should cover all other content without exception.
Step 5
For color, you can add zirchava. Next, place the cumin and raisins in the cauldron. Stir the rice occasionally, but try not to touch the carrots or anything below them. The rice should be steamy and not crunchy. If so, then the dish is ready and can be decorated with herbs and laid out on plates.
