This dish was taught to me by my husband's uncle. He lived all his life in g. Chirchik, although he was not an Uzbek. In his memory, I cook this way all my life.
Ingredients
- 1 glass of rice
- 2 glasses of water
- 300 gr of meat
- 300 gr onion
- 300 gr carrots
- 3-4 cloves of garlic
- 2 pcs bay leaves
- 0.5 teaspoon black pepper
- on the tip of a teaspoon of red hot pepper
- 0.5 teaspoon cumin
- a few grains of dry barberry
- salt
- vegetable oil
Steps
Chop vegetables: onion - finely, carrots - into cubes, garlic - into long strips. Meat (I have pork) - cubes.
Heat vegetable oil in a frying pan. Fry the onions until transparent. Add carrots and bay leaves.
Add meat (if you wish, you can make the dish lean - just skip this step or add mushrooms instead of meat). Add spices: pepper, cumin (cumin), barberry. Fry the meat over medium heat so that the juice flowing from it soaks the rice.
Add rice and lightly fry. After that, smooth the surface and stick in the sticks of garlic. Don't forget to add salt.
Pour the water. To cover with a lid. As it boils, reduce heat to low. We don’t touch, we don’t interfere. So he should prepare for 30 minutes. After about 20 minutes, you need to check if the water has boiled away. If anything, add another drop.
Tip: if the heat was too high and at the end of cooking your pilaf stuck to the pan, do not peel it off, remove from heat, add a couple of tablespoons of water and cover with a lid of water. Stir in a minute and serve with herbs and fresh vegetables.
Cookpad competition!
Find out the terms of the competition