- lamb -1 kg.
- fat tail fat – 200 gr.
- rice variety devzira – 1 kg.
- carrots – 1 kg.
- onions – 0.5 kg.
- garlic – 3g.
- hot red pepper – 2 pcs.
- ground coriander
- dried barberry
Step-by-step cooking recipe
Pilaf preparation starts with rice. It must be soaked in salt water, the temperature of which at the time of immersion of rice is approximately 60 degrees for 2 hours. In my case, I use 2 liters of water per 1 kg of rice, in which I previously dissolved 2 tablespoons of salt.
Cut the lamb into portions. We cut fat tail fat into arbitrary, not large pieces. Cut the carrots into strips. Onion in half rings.
We make a fire in the hearth. We put a cauldron on it, and warm it up properly. We melt fat tail fat. We remove greaves from the cauldron. We send half of the onion into the melted fat and let it fry until a burnt crust forms. We take out the onion. We send the onion cut into half rings to the cauldron. Fry it until golden brown. We place mutton in the cauldron. Fry it with onions for 5-7 minutes. Put the carrots in the cauldron. Add cumin, ground coriander, some dried barberry berries and salt. Fry the carrots until soft.
Pour 2 liters of hot water into the cauldron. Leave the zirvak to simmer with a uniform, non-violent boil for 1 hour. After the first 40 minutes. checking the zirvak. It should be transparent with a pronounced yellowish-orange tint. Add 3 heads of garlic and 2 hot red peppers to it. Leave to cook for another 20 minutes.
Rinse the rice about 10 minutes before the end of cooking the zirvak. We put it in the cauldron carefully, using a slotted spoon. We level it. In my case, the broth from the zirvak completely covers the rice, so there is no need to add water. Leave the rice to simmer until tender.
When the rice is ready, make deep holes with the back of the spoon to the bottom of the cauldron and leave it open to evaporate excess moisture. When all the moisture has evaporated, the cauldron must be covered with a lid, removed from the heat and let the pilaf brew for about 40 minutes. This will only make it tastier.
Now the pilaf is completely ready and can be served. Bon Appetit!