Pilaf with chickpeas is a hearty and very nutritious Uzbek dish. These giant peas have a specific flavor that perfectly complements rice and meat. We use beef as a meat product so that the dish is not very fatty. Do not forget about the huge range of spices that are an integral part of any pilaf.
It should be noted that the cooking time for chickpeas and rice groats is different, so the peas are first cooked separately, and then added to the rice.
Ingredients:
Long grain rice - 500 gr.
Beef - 400 gr.
Chickpeas - 150 gr.
Large carrots - 1 pc.
Onions - 1 pc.
Garlic - 3 teeth.
Vegetable oil - 150 ml.
Seasoning for pilaf with barberry - 1 tsp
Paprika - 0.5 tsp
Ground coriander - 0.5 tsp
Zira - to taste
Water - 1 liter.
Salt, pepper - to taste
How to cook:
Prepare food.
First of all, tackle the chickpeas - soak them for 4 hours in cold water. Over time, you will notice that the legumes have grown significantly in size.
After that, rinse the chickpeas, fill with a new portion of water, set on fire. There should be 3-4 times more water than peas. Cook until cooked for about 1.5 hours. Salt the water towards the end of the process.
Rinse the meat, cut into large pieces, throw into a hot frying pan, pouring 1 tablespoon of oil inside. Grill the beef for the next 5 minutes over high heat until golden brown. In the process of frying, salt the meat, season with pepper.
At the same time, peel the root vegetables from the top layer. Cut the onion into squares, chop the carrots as desired - into thin strips or large cubes.
Saute vegetables in a separate oil pan. Load the onion first, add the carrots after a few minutes. Fry the carrot-onion mix for no more than 3 minutes.
Be sure to rinse the rice by draining the muddy water several times. Then completely rid it of the liquid, place it in a frying pan with vegetables.
Cook the ingredients together for about 2 minutes, stirring frequently. Add oil as needed to prevent the mixture from burning.
Transfer the cooked chickpeas to the rice.
Then add the meat, add the specified set of spices, mix carefully so that each element is enveloped in spices. Throw in salt to taste.
After a few minutes, pour the required amount of water into the container. If the volume of your frying pan does not allow this, transfer the entire composition to a saucepan of a suitable size or cauldron, then cook pilaf there.
After the liquid boils, reduce the heat to minimum, cover the container with a lid. Simmer pilaf for about 25 minutes until the water completely disappears. Somewhere in the middle of the process, load a few cloves of garlic.
Before serving, add chopped herbs to the Uzbek pilaf with rice and chickpeas.
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