Family dinners unite, and there is nothing more beautiful than gathering around a huge round table with the whole family and trying the delicious Uzbek pilaf. There are about a hundred types of recipes for preparing this popular all over the world dish, and each has its own nuances and tricks.
It is necessary
- - 1.5 kg of lamb pulp
- - 250 g onions
- - 5 large red carrots and 1.4 kg yellow carrots
- - 2 heads of garlic
- - 200 g fat tail fat
- - 100 g raisins
- - 1 kg of long grain rice
- - 200 g of peas (soak in advance)
- - spicy spices (cumin, peppercorns, saffron, salt)
Instructions
Step 1
Heat the cauldron until red. Cut the mutton fat into medium-sized pieces, about 2 by 2 cm, and fold into a cauldron, melt completely, and remove the greaves with a slotted spoon. Be sure to rinse the meat and cut into large portions, dry to avoid hot oil splashes, and throw into boiling fat.
Step 2
While stirring, fry the meat until golden brown. Chop the onion into small strips and add to the fried meat. Cut the carrots into large oblong strips and send them along with the spices, soaked peas and garlic to the cauldron and cook over low heat for a little less than an hour.
Step 3
At this time, rinse the rice, soak it for as long as possible. Before laying rice for meat, rinse it a few more times and only then combine with meat. Do not mix rice with meat and vegetables, but only smooth the surface and simmer under a tightly closed lid until the rice is cooked.
Step 4
When the pilaf is ready, remove the meat from it and cut it into smaller pieces, and mix the whole pilaf well. Place the pilaf on a plate with a slide, and next to it, place the meat, a few cloves of garlic and the traditional aichichuk vegetable salad.
