- meat – 600 gr.
- onions – 150 gr.
- vegetable oil (preferably cottonseed) – 150 gr.
- yellow carrots – 500 gr.
- rice – 600 gr.
- garlic – 3 heads
- soaked peas (nuhat) – 1 tbsp.
- black pepper
Step-by-step cooking recipe
Medium fat meat, today we have beef, cut into pieces. If you cook a large amount of pilaf, then the meat can be cut into large pieces (up to 100-150 grams one piece)
Cut the onion into half rings 2-3mm thick, thinner the onion is cut for salad, and for pilaf this thickness is just right
Peel the carrots and cut into thin slices over the entire length of the carrots. My wife is very fond of pilaf carrots, and I cut one or two carrots into large pieces, for an amateur. Yellow carrots cooked in pilaf have a wonderful delicate taste
The preparatory work is completed, we proceed directly to the preparation. Heat the cauldron over high heat, pour in the oil and continue to heat it over high heat until a haze appears. After the appearance of the haze, we reduce the fire and throw a peeled onion or a small carrot into the cauldron. When the onion or carrot is fried until almost black, we take it out of the cauldron with a slotted spoon and discard it. This is important if you cook pilaf with cottonseed oil. Cottonseed oil prepared in this way does not have a specific smell and does not give heartburn.
If you are cooking with sunflower oil, just heat it up a lot.
Dip the meat into the prepared oil and fry until crusty, stirring with a slotted spoon. Since the oil is very hot and our fire is strong, the meat is fried very quickly.
After frying the meat, put the chopped onion and mix it with the meat
Reduce heat to medium and continue to fry the zirvak until the onion becomes transparent. Salt and pepper the zirvak. Salt, taking into account that we will salt again, after laying the rice.
Lay carrots on top of the meat and fill with water at the level of the contents of the boiler
After a few minutes, add the soaked and washed peas. You can buy ready-made soaked peas at the bazaar, if there is no such thing, then you need to soak dry nukhat peas in cold water in a day. Now we reduce the heat and try the zirvak broth with salt, add salt if necessary, add the cumin and leave to simmer for at least an hour without stirring
When the carrots become soft and the nuhat is ready, you can lay the rice, but before that put the garlic in the zirvak. Lay the garlic so that it sticks out of the zirvak as little as possible
We wash rice for pilaf in running water until the water becomes clear
Gently put the washed rice into the cauldron on top of the zirvak so that it does not mix with the zirvak
Leveling rice on top of zirvak
We pour water. Water is usually taken as much as rice, in our case – 600 ml. Pour it carefully, through a slotted spoon, so as not to mix the contents of the cauldron. Salt the second time
Increase the heat and achieve an even boil. We carefully monitor the boiling, it should not be too violent, and from time to time we gently stir the top layer of rice, trying not to touch the zirvak
When the water boils away, make holes in the rice with the handle of a wooden spoon, to the full depth of the contents
Reduce the heat to a minimum and cover the pilaf with a suitable plate
After 20-30 minutes, the pilaf is ready. We spread it on lagan in layers, first rice, then a layer of carrots with nuhat, meat on top. The whole structure is crowned with a head of garlic. It turns out to be very tender and tasty in pilaf. They eat pilaf with their hands (well, as a last resort, with a spoon). Bon Appetit!