Cook a delicious, fragrant pilaf - such as in Uzbekistan, it is not difficult. Take advantage of this recipe, which shared with us a native of Uzbekistan, and your household, or guests will be delighted.
This oriental dishes do best with lamb, but you can use any meat of your choice - beef, pork or chicken. Let's get started!
Preparation:
The secret of a delicious pilaf - in proportions. In this recipe for one kilo of meat uses one kilo of rice and a kilogram of carrots.
In large kettle or deep frying pan pour vegetable oil - about one cup or even a little more - depending on the fat content of the meat, and put on a strong fire. Do not be surprised that so much! Oil in pilaf - an important ingredient, is it makes it so crumbly and does not turn to mush.
When the oil burn, add 4 large onions, cut into half rings, and large pieces of meat. Within 5-10 minutes, fried meat at high heat, then pour a little boiling water (water to 1 cm covered meat) Bates to medium-slow, salt to taste and leave to stew for at least one hour. Rice washed several times with water and leave it soaked.
When the meat is ready, add the chopped carrots into cubes. In any case it is not necessary to rub on a grater, even at large. Carrot pilaf should be fairly large pieces, or when putting it just turn into puree. If the water is not enough, a little sneaky and leave to stew for 20-30 minutes.
Then lay out the rice on top of the meat, smooth out and fill with boiling water so that the water is about 3 cm covered meat. Add spices - pepper, dried barberry, turmeric, cumin, and garlic head (not peeled). Bring to a boil pilaf, cover, reduce heat and leave to cook for 20-30 minutes.
Proved not to open the lid! During this time, boil rice, will absorb all the water. Open the cover only when the bubbling will not be heard, seen, or if the cover glass. Only now, you can open the lid and stir the risotto. To the table pilaf serve when he "configure themselves" for 10 more minutes after cooking.
Incidentally, the head of garlic do not rush to throw away! Garlic can peel and eat, it turns incredibly delicious. In Uzbekistan, the Garlic from the pilaf never thrown away, it is the most delicious delicacy, which is served to guests of honor.
Bon Appetit!