Pilaf is a fairly ancient dish, owing its origin to a country like India. It was there that they began to prepare many vegetarian rice dishes with turmeric and saffron. Later, the final recipe was formed on the territory of Central Asia. We will figure out how to cook the right pilaf.
It is necessary
- barberry and cumin;
- capsicum - 3 pcs;
- garlic - 3 heads;
- vegetable oil - 300 g;
- onions - 3 pcs;
- oblong rice - 1 kg;
- carrots - 1 kg;
- lamb - 1 kg.
Instructions
Step 1
To make the right pilaf, cut the meat into medium-sized cubes. Divide the ribs, do not wash the meat. Cut the carrots into 1 cm strips. Cut the onions into rings, leave one small onion whole.
Step 2
Rinse the rice thoroughly under running water. Wash until clear water drains out. The water temperature should be warm. Next, fill the rice with water, lightly salt and leave as it is.
Step 3
Take a semicircular street cauldron. You can cook the right pilaf only on the street. If you will be cooking at home, use a very high fire burner and a cast iron or aluminum cauldron.
Step 4
Begin to heat the cauldron, pour in the oil and, after heating it, throw the onion set aside earlier. It will absorb all unnecessary oil. When the onion is browned and brown, remove it. Next, add mutton fat, if you don't have it, you don't have to.
Step 5
Sauté the ribs for 5 minutes in hot oil. Stir and place on a plate. Throw the onion into the cauldron. Fry it until golden brown, stirring constantly with a spatula.
Step 6
Add chunks of meat to the cauldron and fry them. The temperature should be maximum, and you need to stir moderately, otherwise, instead of frying, you will stew the meat. When the meat is browned and reddish, add the carrots.
Step 7
Let the carrots lie down for a while and soak in steam, soften. Next, start stirring gently for 20 minutes. When you smell the familiar smell of pilaf, then it's time to stop roasting carrots.
Step 8
Add a handful of cumin into the mixture, rub it with your palms and it will give a little more flavor. Next, throw in a handful of barberry. Pour boiling water into the cauldron. It is necessary to pour all the ingredients to the very top. Season with salt so that the mixture tastes slightly salty.
Step 9
We almost managed to cook the right pilaf: add the garlic, add the ribs and dry pepper. Reduce heat so that the mixture simmer gently for 40 minutes. After the allotted time, add the pepper and light the highest possible fire.
Step 10
Add rice, flatten it and cover it lightly with water. You can gently stir the rice, level it, but in no case sink to the lower layers. When the water almost boils away and remains somewhere below in a small amount, reduce the heat to a minimum and tightly close the cauldron with a lid.
Step 11
Remove from heat after 25 minutes. You managed to cook the right Uzbek pilaf. Stir it well, divide into portions and serve.
