Pilaf turns out to be very tasty and more saturated, and most importantly, it is perceived by the body better than simple sunflower oil.
Ingredients: Lamb meat. The meat can be immediately cut into small pieces. Otherwise, when serving, you will have to cut the hot meat first, Onion, Carrot, Cottonseed oil, Zigirnoe oil, Salt, pepper, Zira to taste and optional, Quail eggs optional, Kazy (Horse meat) optional, Water, Garlic, Chile
Cooking method:
We heat the cauldron and pour in cottonseed and zigir oil. When the oil is hot, add the onion and fry until golden brown.
When the onion is fried, add the meat and fry it in the same way.
The next step is to add some carrots. And also fry it all over high heat.
As soon as the carrots become soft, fill everything with running water for about half a cup and add the second part of the carrots and start cooking Zirvak.
When the zirvak boils, we will add salt, pepper to taste, and whoever wishes can add a little zira (Zira needs to be rubbed well so that it gives flavor). And also add a handful of barberry.
While Zirvak is preparing, we will prepare Rice. We don’t have Uzbek rice in Germany, I take Afghan rice in a Turkish store. Wash the rice well. After washing, I pour rice with boiling water and put half a tablespoon of salt. and leave it for a few minutes while preparing zirvak.
If during this time Zirvak has boiled away a little, add more water and let it boil a little. We first taste it, and then we begin to lay Rice. We pre-boiled the quail eggs, peeled them and left to cool
After laying the rice, fill it with running water about a finger thick so that the rice is completely covered with water. We take garlic, cut off the ass, bury it in rice. Chilli put in rice with whole pods. Close the lid and cook for 20 minutes.
If the water has boiled away and the rice is not ready yet, add about 300 grams more water, while pouring water not directly into the rice, but onto a slotted spoon so that it drains slowly. Make steam holes in the rice so that the water can boil better. And again cook for 10 minutes with the lid closed.
Now Rice needs to be mixed, but do not touch the meat and carrots. Garlic and chili can be pulled out. Once mixed, we make a hill of rice, add quail eggs and cover with a cup and also a lid, let's steam for another five minutes.
And lastly, add more kazy and close the lid for three minutes.
Before serving, put it in a bowl, that is, on a lyagan or spacing, first rice, put carrots on top, which now need to be removed from under the rice in a cauldron. Now also pull out the meat from under the bottom and put it on top of the pilaf. We cover the edges with quail eggs and also lay out the kazy.
Pilaf is ready, bon appetit everyone! You can watch the video of this recipe on my YouTube channel Uzbek German: