Pilaf in Kazakh

Pilaf in Kazakh has one distinctive feature – in addition to classic ingredients such as rice and meat, dried apples and / or apricots are added to it, instead of which dried apricots can be used. Pilaf turns out to be very tasty, bright, crumbly and aromatic.

Summary

Ingredients

• Lamb – 400 g
• Basmati rice – 240 g
• Sunflower oil – 50 ml
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 5 cloves
• Dried apricots – 100 g
• Water – 650 ml
• Salt to taste
• Ground black pepper – to taste
• Greens to taste

Instructions

1. Prepare products for pilaf in Kazakh style with lamb and dried apricots.

   

2. Heat the sunflower oil in a cauldron or thick-walled saucepan. If possible, use mutton fat instead of butter. Add coarsely chopped meat, lightly fry it and add onions, cut into half rings
3. Fry the meat with onions for 5 minutes, add the carrots, cut into strips. Season with salt and pepper and fry everything together over high heat for about 5 minutes
4. Pour 130 ml of boiling water into a cauldron, close the lid and simmer the meat until soft. Then add rice.
   (For pilaf, I often use basmati rice, from which pilaf is crumbly. I do not pre-soak this type of rice.)
5. Pour boiling water over the rice (520 ml), add the dried apricots and mashed garlic cloves.
6. Add salt if necessary. Bring the liquid to a boil.
7. Close the dishes with a lid and simmer the pilaf over low heat until all the liquid is absorbed and the rice is cooked. It took me 25 minutes.

   

8. Pilaf in Kazakh is ready. Serve hot, sprinkled with coarsely chopped herbs.

Bon appetit!