The main difference between Uzbek pilaf and other recipes is the use of fatty lamb in cooking. Thanks to this culinary secret, you will learn how to make fragrant and crumbly pilaf at home on your own. Purchase a thick-walled cauldron in advance, in which real Uzbek pilaf is traditionally cooked.
It is necessary
- - carrots (4 pcs.);
- - onions (2 pcs.);
- –Rice variety "Devzira" (670 g);
- –Sunflower oil (160 ml);
- –Fatty mutton (560-600 g);
- - garlic (1-2 heads);
- -salt;
- - seasoning cumin or cumin (4 g).
Instructions
Step 1
Peel the carrots, and then cut up and down so that you get cubes (5-7 mm thick). Chop the onion in the form of half rings. When selecting carrots for pilaf, it is preferable to take a young crop. This will make the dish more juicy. Uzbeks cook pilaf using yellow carrots, but this type is difficult to find on the Russian food market.
Step 2
Pre-fill the rice with water and leave for 30-50 minutes. The Desira variety is optimal for cooking, as the grains do not stick together and become transparent at the end of cooking.
Step 3
Pour oil into the cauldron, wait for heating. Place the onion in the oil. If you did everything correctly, the oil will sizzle a lot. Cook the onions until all the juice from the vegetable has evaporated.
Step 4
Add the diced lamb to the onion. Do not forget to pre-process the meat and remove excess veins. Grill over high heat. Then add the carrots and cook until tender.
Step 5
Pour water into the cauldron so as to close the meat and vegetables on top by 2-4 cm. Place the head of garlic in the center, which must first be peeled off. Salt. Wait for a simmer and remove the garlic.
Step 6
Pour rice into the cauldron, smooth with a wooden spatula. Watch the amount of water that should cover the cereal. When most of the water has evaporated, return the garlic to the middle of the dish, and then sprinkle with cumin. Leave to infuse for a while.
