Lean Pilaf With Raisins
by Editorial Staff
Uzbek pilaf can be cooked with lamb, beef, poultry, you can cook Uzbek pilaf with meat substitutes. But you can also cook lean pilaf with raisins.
Ingredients
- Rice – 1 kg
- Carrots – 500 g
- Bulb onions – 3 pcs.
- Raisins – 150 g
- Vegetable oil – 250 g
- Salt – 2 teaspoon
- Ground black pepper – 1 teaspoon
- Zira – 2 teaspoon
- Water – 2 l
Directions
- Preparing products for lean pilaf with raisins.
- We clean 3 onions, wash, and cut into half rings.
- 500 grams of carrots, pre-peeled and washed, cut into strips 3 mm thick.
- We put the cauldron on the fire, pour 250 grams of vegetable oil, heat it until the first smoke, put the onion in the cauldron and fry the onion until golden brown. The color of the pilaf will depend on the color of the onion.
- Add the chopped carrots and fry the carrots and onions until soft, stir 2-3 times during frying.
- Add 2 liters of cold water, bring to a boil, add 2 teaspoons of salt, 1 teaspoon of ground black pepper, and, if desired, 2 teaspoons of cumin.
Add raisins, pre-cleaned and washed with warm water, 150 grams.
- Add 1 kilogram of rice washed in warm water. Pay attention – it is in warm water, and not in cold, as usual. We level the rice and evaporate all the liquid over the highest possible heat.
- We collect rice from the edges to the middle with a slide, make several holes to the bottom of the cauldron. Let the remaining moisture boil off, cover with a towel and cover tightly with a lid. Making a small fire. The heating time of rice depends on the type of rice, approximately 20-30 minutes.
- After 25 minutes, open the cauldron, mix the pilaf with raisins, put it on a plate with a slide and serve lean pilaf to the table. Serve lean pilaf with red onion, radish salad or other vegetable salad and green tea.
Bon appetit!
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