Pilaf is not rice porridge with meat. This is a traditional dish of many oriental peoples and residents of Arab countries. Avicenna also used pilaf to accelerate the recovery of patients, because when eating this dish, the body is saturated with energy. Pilaf in Kazakh differs from other recipes in that dried fruits are used in its preparation.
It is necessary
-
- For traditional pilaf:
- lamb - 500 g;
- rice - 500 g;
- rendered fat - 3 tablespoons;
- carrots - 3 pcs.;
- onions - 3 pcs.;
- dried apples or dried apricots - 1 glass.;
- salt
- pepper.
- For folding pilaf in Kazakh:
- lamb - 500 g;
- rice - 600 g;
- carrots - 3-4 pcs.;
- onions - 3-4 pcs.;
- mutton fat - 3 tablespoons;
- salt
- pepper.
Instructions
Step 1
Cut the washed and dried lamb pulp into large pieces, not less than 5-6 cm. Cut the onion into rings, carrots into strips. Melt the lamb fat in a cauldron and fry the meat and onions in it until golden brown. Add carrots, pepper, salt and continue to brown until half cooked.
Step 2
Rinse the rice well several times until clean water. Put it in a cauldron and fill with water in a ratio of 1: 1, 5. The water should be about 1 cm higher than the rice level. Add heat and bring the cauldron contents to a boil. Reduce heat and pierce the surface in several places so that the fat raised by the water to the surface is evenly absorbed into the rice.
Step 3
Top the rice with chopped apricots and dried apples. Simmer the pilaf until the rice has absorbed the water. Then cover the cauldron with a lid and simmer for another 20 minutes. Turn off the heat, wrap the cauldron with a warm blanket and let the dish steep for 15 minutes. Mix the contents of the cauldron well and place on a large platter. Sprinkle with chopped herbs.
Step 4
There is another variety of this dish - Kazakh folding pilaf. To prepare it, rinse the rice and soak it for an hour and a half in salted water. Drain in a colander and let the water drain. Put the rice in a saucepan, add water in a ratio of 1: 1, 5 and cook until it is completely evaporated. While cooking the rice, add salt to it. After the water has evaporated, cover the pot with a lid and simmer the rice for another 20 minutes.
Step 5
Cut the lamb into large pieces and fry in melted fat until golden brown. Cut the onion into rings, chop the carrots into strips and add to the meat. Fry the meat with vegetables over medium heat until tender.
Step 6
Before serving pilaf, put rice on a large platter, on top of it - meat and vegetables. Drizzle over the fat left over from frying the meat and sprinkle with chopped herbs.
