The original recipe was honestly stolen from Maestro Ilya Lazerson, I'm just a young neophyte) A small note: if want to increase or decrease the proportions, then remember the simple ratio of pilaf: 1: 1: 1 rice, carrots and meat. The rest is up to you.) For the pan: the sequence is the same, just everything in one pan. Less dishes get dirty).
Ingredients: lamb or beef for stewing (neck, shoulder blade, back or front of the thigh). I have the neck of a sheep, fat tail or 110 grams of vegetable oil, round-grain rice (ideally for pilaf or devzir). In this recipe I have devzira, carrots. Ideally yellow: it cuts easily and is more authentic for Uzbekistan. I have the usual), onion, zira (cumin), ground coriander, barberry, salt, garlic, hot pepper optional
Cooking method:
Cut carrots into strips. For pilaf, it is to cut, and not to use a grater. I know it’s dreary, but it’s necessary) chop the onion arbitrarily, we don’t need it for the body, but for sweetness and aroma - as a result, it won’t even be visible in pilaf. Cut the meat into pieces like goulash. Rice must be thoroughly washed. You can even soak for 20 minutes.
Cut the fat tail into small portions and melt over low heat in a frying pan. If you have vegetable oil, then just pour it into the pan. As soon as the fat tail is melted, heat the pan to the maximum and lay out the meat. Do not stir it for the first minute and a half. We fry to the bone! The crust will give us flavor and prevent the meat from cooking, which turns it into soles and rubber. In the photo under the meat is not water, but fat tail fat.
The meat is well fried, add the onion and fry until the onion is light golden. The kitchen should smell delicious of fried meat with onions) At the same time, we set the multicooker to warm up (I immediately turn on the frying mode) and heat the kettle so that boiling water is at hand. A small point: the onion in the second photo has only softened (I took the photo early), hold it in the pan a little longer, let it turn golden).
Add all the carrots and bring it to the state when it becomes limp and decreases in size. At this point, you can turn down the heat to start the stewing process: we have already received the taste of fried onions and meat, and the carrots will give up their sweetness. After that, we shift everything into the bowl of the multicooker, which we have warmed up, remember?) Be sure to rinse the frying pans with water and add to the multicooker! These are our treats!
We add a little boiling water (our kettle should already provide us with it by this time)). Do not overdo it with water, we need the right ratio of water and rice afterwards. We fall asleep spices, put garlic and hot pepper. Everything according to your taste. If you don't like zira, leave it out. The main thing is that it tastes good to you) Salt a little saltier than you like, because salt will also take rice. We stew all this in an open slow cooker until the meat is almost ready. If necessary, add some water.
Add rice and three millimeters above it water. Don't mix!!! We close the lid of the multicooker and set it to the mode of cooking rice or porridge. If a saucepan, make a small fire and cover with a lid.
The slow cooker squeaked, relieved pressure, open it. Let pilaf rest for 10 minutes and stir. Serve with or without salad. To your taste. Bon Appetit!)
And in the end I want to add: take round-grain rice. It's not only authentic, but delicious. Do not grate carrots. Whole pieces of carrots give the rice an awesome taste and aroma. Half a kilo of carrots cut is a feat, but it's worth it). You can take pork. (neck or shoulder blade) or chicken (thigh). But then use only sunflower oil and, of course, according to the canon, this cannot be called pilaf. 😉