Uzbek pilaf

Uzbek pilaf

Recipe photo: Uzbek pilaf

Ingredients

  • 1 kg. mutton
  • 1 kg. rice “italica”
  • 200 gr. fat tail fat
  • 200 gr. vegetable oil
  • 0.5 kg. carrots
  • 0.5 kg. onions
  • 10 gr. barberry and cumin
  • 4 heads of garlic
  • salt

Step-by-step cooking recipe

Put the cauldron on high heat and heat it up very well.

Take a chopping board and a meat knife and cut the fat into cubes about 1-1.5 cm in size.

Throw fat into a cauldron.

Stirring the fat constantly, fry it until golden brown.

When the greaves turn golden brown, carefully remove them from the cauldron using a kapkur.

At the same time, lay them on an iron strainer (which must be held over the cauldron) so that the fat can drain from the cracklings.

Then place the greaves on a large plate and use as you like.

Since fat tail fat quickly burns out, you need to immediately pour vegetable oil into the cauldron.

Peel the onion, take a chopping board and a vegetable knife, chop the onion into long thin slices.

Put the onion in a cauldron and fry until golden brown.

Do not forget that you do not need to turn down the fire all this time.

On the same cutting board, using a meat knife, cut the lamb into cubes with a side of 2.5-3 cm.

Throw the pieces of meat into the cauldron when the onion turns golden and fry, stirring occasionally, until the water comes out of the meat.

Pour salt into the cauldron together with the meat.

Wash and peel carrots.

Take a chopping board and vegetable chopper and chop the carrots into long thin strips.

After a crispy crust appears on the meat and it turns brown, pour carrots into the cauldron.

Fry the carrots lightly for 2-3 minutes.

Then pour a liter of water into the cauldron.

It is best if it is spring water.

Never pour tap water into the pilaf. This will ruin its taste.

After the water boils, put barberry and cumin in the cauldron.

Remember to reduce the heat by about half.

After the spices, put the garlic in the cauldron.

To do this, thoroughly wash the heads of garlic, but never peel them.

Garlic is always put into pilaf with whole heads.

After 15 minutes, the heads of garlic should be removed, but not thrown away, because they will still be needed.

When the meat with vegetables and spices boils for half an hour, try the mixture and, if there is not enough salt, add salt.

Then put the rice in a colander to drain the water.

Pour rice into a cauldron, level it, add heat to make the rice crumbly, and simmer for about 40 minutes.

After the rice has been in the cauldron for about 10 minutes, stir it.

Sprinkle lightly with the remains of cumin on top for beauty.

Stir very gently, and only rice, in no case mix rice with meat, otherwise the rice and meat will dry out.

Smooth the rice, stick in the heads of garlic.

Then the cauldron can be covered with a lid.

You can completely mix pilaf only when you serve it to the table.

Moreover, you need to mix pilaf not in a cauldron, but on a plate on which you put pilaf.

In a cauldron, rice should always be on top.

Do not forget that lamb pilaf can only be washed down with hot – best of all green – tea.

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