Fergana pilaf

Fergana pilaf

Recipe photo: Fergana pilaf


  • lamb 1 kg. pulp
  • 3-4 pcs. back wedges with ribs (can be replaced with good beef or veal)
  • fat tail fat – 300-350 gr. (can be replaced with the same amount of vegetable oil, preferably olive oil)
  • rice dev-zera – 1 kg. (can be substituted with good medium grain rice)
  • red carrots – 1 kg.
  • 2-3 medium onion heads
  • 2-3 heads of garlic
  • 1-3 capsicum (red or green)
  • zira
  • salt

Step-by-step cooking recipe

First, cut the red, ripe, not young carrots. We will not rub on a coarse grater, not

chop with a food processor, namely, cut – take a well-sharpened knife, a board,

we will be patient and cut into long strips 0.3 X 0.3 cm. Note that carrots are

The soul of Uzbek pilaf! There are many varieties of this red-sided Soul, but two requirements

obligatory – it should not be too juicy, like early spring carrots. If not

a pretty carrot at hand, do not be sad or upset, you just have

a great reason to abandon the creation of pilaf!

So, roughly, we cut carrots

Prepare the meat: cut it into 1.5 cm cubes, put the bone aside,

and the slices of the back with ribs, slightly sprinkled with salt, slightly beat off and set aside

marinate. 5) And if you do not have such slices, then you can use any

the bones of the brain remaining after cutting the meat, of course, are no longer pickled.

This is a good lamb for pilaf. Not too young, ripe

with fat.

Let’s go over and thoroughly rinse the rice until perfectly clear water flows from it.

Soak the rice in plenty of warm (but not hot) water. Believe me – this is a lot

depends. We heat the cauldron very well. Until he warmed up – a few words about him.

The louder the cauldron, the better. This is in terms of content, but in form – this is what kind of stove is in the kitchen.

If the gas, then it is better semicircular, if the stove is electric, then it is better to have a cauldron with a flat

bottom, and if you cook in the forest or at the dacha on a fire, then it is better to have a spherical, with

widely diverging walls. 6) Fire – at maximum. When it will be necessary to subtract –

let’s say! We put the lard cut into 0.5 cm cubes into the cauldron and melt the fat, and

Take out the golden fry with a slotted spoon. 7) By the way, they need to be eaten – the ritual obliges,

otherwise pilaf will not work! Moreover, they go well slightly salted, with a thin

chopped onions, or you can also try with pomegranate seeds and always with

flat cake. A little fire water won’t hurt. But getting carried away with this is certainly pleasant

either side of the prescription clause is not worth it. Honestly – 100 grams of cognac vodka

so far enough even for us – heroes! And no women, please! Pilaf, business, you know

whether not feminine. From time immemorial it was a primordially male occupation. “

All the oil has been well melted from these roasts, they are dry and light,

pleasantly crispy. Perfect snack!

If you are cooking in oil, then pour the oil and heat it well, until gray smoke, and

then we put one whole, but peeled onion head there and fry it until black –

this will remove foreign oil odors. Now into very hot oil (or melted

fat) lower the slices from the back. Caution – may splash and burn! They fry very

quickly – they turned it over once or twice, about five or six minutes, and they became beautiful, golden

Brown color! And if you cook with a bone, then the bone should acquire

golden color. We take them out of the cauldron and put them aside.

Is it ribs, almost naked moss from a shank or a shank

ram, or generally “sugar” bones from the hip joint, that’s how you need them


Once again, wait for the oil to warm up and lower the onion cut into rings. Carefully

fry it, sometimes stirring until a red-golden color, besides, all the water,

that was in the onion is almost evaporated. Do not dim the fire yet! Now let’s drop it into

cauldron meat and fry it, stirring occasionally, along with onions. If the bow remains

water, then the meat will be stewed, not fried, do you understand?

Fill the carrots with an even layer. After two or three minutes, mix it around the entire perimeter.

cauldron with meat and onions. Stir gently so as not to break the carrot slices.

We fry it for 10-15 minutes, by the end of frying we reduce the heat to “medium”,

add part of the cumin. The carrots should become soft and emit a “pilaf smell”, and if not,

it only means that they have fried a little.

This is how we fry, over high heat.

Pour in hot water so that everything is covered with water by 1-1.5 cm.

whole heads of garlic peeled from outer husks and roots and whole, without damage,

capsicum. If your pepper is fresh, juicy, then this can be done later. What if

dry and hard pepper, right now. 9) It doesn’t matter – you love garlic and

pepper or not, you still need to put them. We also lower the slices from the back, or a bone,

which was fried at the beginning. After everything boils, it is necessary to reduce the heat to “slightly

above the very minimum. ” Everything should boil in an open cauldron for about forty minutes, no less. Water

should gradually boil away, and the remaining broth becomes transparent and has

deep red-brown color. We add fire to “maximum”, salt. About

a tablespoon with a heap of salt usually goes away, but it’s better to try – the broth should be

slightly salted, some of the salt will take in rice. 10) If you cooked with a bone –

take it out, you won’t need it anymore. So we got the environment in which

rice will “bathe”. It is called zirvak.

And cook over low heat, with a calm boil.

11) Thoroughly drain the water from the rice 12) and lower the rice evenly into the cauldron with a slotted spoon,

smoothing over the surface. Now we fill everything with about 1 liter of boiling water – carefully,

so as not to damage the rice layer. It is important here not to pour too much, each time the volume of water

selected in accordance with the quality of the rice, the strength of the flame, etc. You can pour a little

less, and top up later than pouring all at once and ruining everything. But, the main thing is that all the rice

was covered in water.

We add fire to the “super maximum”, it is necessary to boil as soon as possible and throughout

surface, you can even cover it with a lid for a minute! If only it would boil, so that

the oil floated up, and then, in the process of cooking rice and evaporating water, it went down

through the rice, enveloping each grain of rice, then there will be pilaf, and not sticky porridge with meat!

And in no case do we interfere with anything else, only we level in case

need the surface of the rice. Try rice. He shouldn’t crunch his teeth, he should

it is great to increase in volume, become almost ready and there should be no water left in the cauldron

at all. Move the slotted spoon away from the edge and see – is there only oil, or is the water soaring?

13) And if the rice is still crunchy, then add a little more water (50 grams, otherwise it is easy

you can ruin everything). If you still poured water, then you need to do in a layer of rice

holes so that the water boils more intensively, you can move the rice layer along with a slotted spoon

edges, so that it boils away sooner. But all this is “reanimation. – if everything was done correctly,

then there is no need for this. That’s when you feel that everything is going “as it should. and leftovers

the water is about to evaporate, we turn down the heat to “medium-low”, we wait until the water

boil away completely and reduce the heat to the smallest.

There is nothing complicated here! We see rice, we can

try, we have the opportunity to add water or, conversely, add fire, so that

rather boiled away. But the rice should look like this before closing.

14) Sprinkle the rice with lightly ground cumin and close with the tightest lid. If none

the lid does not cover the cauldron perfectly, then cover with a large dish, it does not matter if at the edges

there will be a small gap, and then also a lid.

Wait 20-25 minutes and open. Caution – the first jets of steam are very hot. Loosening

rice, find pepper pods and garlic. Carefully so that they do not tear or break,

we delete them on a separate dish. Mix everything thoroughly, shaking the rice. Will come across

lobules of the back – we will also set them aside for a separate dish. We spread pilaf on a round large

the dish with a slide, and put the garlic at the very top, decorate everything with pepper pods and slices

backs and – carried to the table !!!

Pilaf is eaten with spoons. Better with your hands. But not with a fork – eating pilaf with a fork – that’s all

it is equal to touching a woman with tweezers! 15) And everything will match exactly

etiquette if eaten straight from this great common dish. In the process, if anyone loves

spicy, breaks off a piece of pepper and squeezes the contents directly onto the rice in front of you.

Garlic turns out to be unexpectedly tasty, we break it into cloves when it is slightly

will cool down, and the contents of the cloves are squeezed onto the rice – this will support your appetite when

For the first time it will seem to you that you are already full! After pilaf we don’t drink any

alcoholic drinks, no soft soda 16) during meals, but only hot

tea – green, of course! 17)

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