Pilaf in Uzbek
by Editorial Staff
Today I swung at a real Uzbek pilaf. There was no fat tail fat, I replaced it with vegetable oil. In general, I tried to comply. Do not judge strictly. Well, it turned out very tasty pilaf!
Cook: 2 hour
Serving: 8
Ingredients
- Lamb or beef – 1 kg
- Rice – 1 kg
- Bulb onions – 3-5 pcs.
- Carrots – 1-2 pcs.
- Garlic – 1 head
- Vegetable oil – 100 g
- Zira – 1 pinch
- Saffron – on the tip of a knife
- Barberry – 10-15 pcs.
- Hot red pepper – 1 pinch
- Salt to taste
Directions
- Wash and dry the meat. Cut into slices.
- Peel the onion, wash and cut into half rings.
- Peel, wash and cut the carrots into strips.
- Preheat the cauldron. Pour in vegetable oil. Put the meat in hot oil. Fry the meat, stirring occasionally, until golden brown, 10-15 minutes over medium heat.
- Then add onions and carrots. Simmer everything, stirring occasionally, for about 10 minutes.
- Boil the kettle. Pour boiling water over everything, 1-2 cm above the meat. Salt (it may be slightly salty, the rice will then take away excess salt), pepper.Add the head of garlic and spices. Bring to a boil, reduce heat to very low. No more stirring. Cook zirvak until the liquid boils away (30-40 minutes)
- Rinse the rice well, in several waters, until the water becomes clear.
- Put the washed rice on top of the zirvak and smooth (with a slotted spoon). Pour cold water, 1-2 cm above the rice. Add heat, bring to a boil. Cook for about 20 minutes, the liquid will evaporate.
- When the liquid has almost evaporated, cover the pilaf with a lid, reduce the heat to very low. Cook pilaf for another 25-30 minutes.
- Pilaf in Uzbek is ready. Stir it gently and place it on a plate in a slide. I served pilaf with green radish salad.
Enjoy your meal!
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