The popular oriental dish of pilaf meat appeared in the distant 10th century. Then it was served as a treat at large feasts. Pilaf consists of 7 products - onions, carrots, meat, fat, salt, water and rice. From the initial letters of the ingredients, its name is compiled. In Uzbek, it sounds like palov osh (piyoz, ayez, lahm, olio, vet, ob, shaly). There are many recipes for pilaf. Many people like the taste of tired, tender pilaf cooked in clay pots.
It is necessary
-
- onions or leeks - 1 pc.;
- carrots - 1 pc.;
- meat (lamb
- pork
- veal
- beef
- horsemeat
- chicken, etc.) - 150 g;
- fat (ghee
- lamb lard or vegetable oils: olive
- sunflower
- cottonseed
- corn, etc.) - 50 g;
- salt of the highest grade or grade I - to taste;
- water - 1 cup boiling water;
- rice (polished
- peeled
- white) - half a glass;
- condiments and spices (cumin
- barberry
- turmeric
- black peppercorns
- saffron, etc.) - at your request.
Instructions
Step 1
Before using clay pots, soak them in cold water for an hour. This helps to fill the pores of the pot with moisture. This will make the meat dish much juicier.
Step 2
Cut the meat into small pieces, season with salt and fry in a pan for about 10 minutes. Use any fat or vegetable oil for frying. Better take the meat steamed. This pilaf recipe involves the use of lamb. However, you can cook pilaf in a pot of pork, poultry, etc.
Step 3
Chop the onion into cubes, half rings or rings. Cut into strips or grate the carrots on a coarse grater. Add onions with carrots to the meat and simmer for 10 minutes, stirring constantly.
Step 4
Transfer the contents of the skillet to the pot with the added fat. Place the pre-soaked rice on top of the meat. To cook pilaf in a pot, rinse the rice under cold running water. Then leave it to soak for 30-60 minutes in warm water or 1-2 hours in cold water. The readiness of rice is determined by its uniform milky white color. Do not over-soak the rice so as not to degrade the quality of the pilaf.
Step 5
Add the seasonings you have as desired. Moreover, if you cook pilaf in several pots, you can put in each of them exactly those seasonings that your family members like. This is a plus for portioned clay pots.
Step 6
Carefully pour boiled water to a height of 2-3 cm. To get rid of the chlorine smell that spoils the taste of the finished dish, soak the tap water for 3-4 hours in an open container.
Close the pot with a lid and place in a cold oven. For cooking in clay pots, never preheat the oven. Increase the temperature gradually.
Step 7
Cook the pilaf in a pot for about an hour until the water evaporates. Place the hot pot removed from the oven to cool on a wooden support, not on a cold surface.
Experiment with different ingredients, try different pilaf recipes. This will give you a hand in preparing your signature meat dish. Good luck!
