Andijan pilaf

Andijan pilaf

Photo for the recipe: Andijan pilaf

Ingredients

  • lamb pulp – 1 kg.
  • lamb bones – 200 gr.
  • fat tail fat – 200 gr.
  • rice variety devzira – 1 kg.
  • common red carrots – 1 kg.
  • onions – 3 medium-sized onions
  • garlic – 2 heads
  • refined vegetable oil – 100 ml.
  • a mixture of spices for pilaf (cumin 1.5 tsp paprika 1 tsp barberry 1-2 tsp ground black pepper 1 tsp turmeric 1/5 tsp)
  • salt

Step-by-step cooking recipe

The season of summer cottages, picnics and outdoor recreation has come, barbecue is in full swing, we opened the season with pilaf.

Let’s start with rice. Devzira variety (see additional information). Sort the rice thoroughly, small pebbles in this rice are not uncommon, then rinse the rice in 7-8 waters until the drained water becomes absolutely transparent.

Pour the rice with warm boiled water, so that the rice is completely covered with water, otherwise the rice will become brittle, generously salt the water and leave for 3 hours.

Cut the meat into pieces with a side of 3 cm, fat tail fat – 2 cm.

Cut the carrots into strips 4-5 cm long.

Cut the onion into half rings, cut off the root part of the garlic and remove only the upper husk, do not touch the lower one. (We forgot the garlic in Moscow, but did not grieve for long and cooked without it)

Cooking zirvak! It is important to find a person who will strictly follow the fire, and not the crows; this is one of the important conditions for cooking pilaf on an open fire.

So, in a cauldron, heat the oil (over high heat !!!) until a white haze appears. Add pieces of fat tail fat. Melt the fat until golden greaves appear and reduce them in volume, remove them from the oil into a bowl with a slotted spoon. This delicacy is called “jiz” and in Uzbekistan it is eaten immediately with onions and hot cakes. We just salted and dragged with bread.

Then put the bones in the cauldron (the fire is strong !!!), fry until brown and put on a plate.

After frying the bones, put the onion in the cauldron, and stirring occasionally, fry until golden brown. The oil becomes transparent and add the meat, fry again until golden brown (the fire is still strong !!!), now it’s the turn of the carrots. Fry it until darkening and decrease in size, mix with the meat, being careful not to damage the carrot straw.

The stage begins: “first water”. Pour hot water into the cauldron, so that it only covers the contents of the cauldron. Add spices (we have a ready-made mixture of spices, just pour in a generous handful), bring to a boil over high heat, return the bones to the cauldron, immerse whole heads of garlic in the zirvak, remove the heat to the minimum, so that it gurgles slightly, and take a breath for 40 minutes , only keep the fire low. In the middle of the gurgling process, salt the zirvak generously, given that the rice will take the lion’s share of the salt, so salt it boldly.

Drain the rice, look at the zirvak for the last time and carefully put the rice on it, level it. Rice should not be mixed with zirvak !!!! And calmly lie on it.

Stage “second water”: pour hot boiled water onto a slotted spoon so that the jet does not hit the rice, leaving potholes on it, but smoothly covers the rice layer. You need enough water to barely cover the rice layer, lightly salt it.

And now for the most important point, steaming rice. Increase the fire to the maximum so that the zirvak with rice boils evenly, and the water evaporates to a layer of zirvak. You can spy on and stick a wooden stick between the rice and the cauldron (carefully !!!! Do not touch the zirvak !!!!)

Now the stage “closing pilaf”. The pilaf will be ready in 30 minutes. Try one grain of rice. It is almost ready, a bit dry inside, but homogeneous. So it’s time to close the pilaf, and if the rice is still crunching on the teeth, then the rice is still asking for water. Add a little hot water on top, also: on a slotted spoon, evaporate again and taste the rice.

Make holes in the rice with a wooden stick (such as drainage), if it seems to you that there is not enough water, pour a little hot water into these holes, literally a teaspoon each.

Now close the cauldron, reduce the fire to a minimum and …. stand and worry, you will not interfere anymore and will not help the pilaf in any way! Do not open the lid !!!! Lean over to the cauldron and listen, you will hear a barely – barely audible rumble inside the cauldron, pilaf will be ready soon.

That’s all. Put the pilaf in a heap on a large dish. AND WE SERVE !!!!!!!!

Bon Appetit!!!!!

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