They say that no one can cook pilaf better than the Uzbeks. Some claim that the main flavor component of Uzbek pilaf is eastern spices, while others place their hopes on the right choice of meat.
And we can say first-hand that in the preparation of Uzbek pilaf, the main role is played by the correct technology for creating this amazing-tasting culinary masterpiece.
How to make real Uzbek pilaf? With our proven recipe, you can easily prepare pilaf for your guests - unusually tasty and satisfying. Believe me, Uzbek pilaf will become a true decoration of any table.
Products for cooking pilaf:
- steamed packaged rice of elongated shape – 1.5 kg;
- lamb ribs – 400 g;
- lamb or beef – 1 kg;
- refined sunflower oil – 300 ml;
- regular onions – 5–6 pcs.;
- carrots – 7–8 pcs.;
- spices cumin and barberry;
- raisins – 200 g;
- garlic – 1 pc.;
- red capsicum – 2 pcs.
Cooking real Uzbek pilaf on a fire
Real Uzbek pilaf is cooked over high heat and in a cauldron. If you don't have a real cast iron cauldron, you can use a large aluminum pan with a capacity of at least 8 liters.
Place a saucepan or cauldron on the fire and pour in sunflower oil. After 5 minutes, throw a whole small onion into the oil and cook in hot oil until golden brown. This is necessary so that the onion absorbs all the toxins and additionally cleanses the oil.
We take out the onion and throw in the fat of beef or lamb, which we cut off from the purchased ribs in advance. Cook it for a couple of minutes in the oil and take it out.
Now you can throw the ribs into the hot oil - they should be almost bare bones - with a minimum amount of meat.
You need to fry the ribs well in the oil, but try to make sure that they are fried in a large amount of oil, but not stewed. At a good heat, the ribs will be ready in 5 minutes, and do not forget to stir constantly, otherwise they can burn.
Then take out the fried ribs and put the onion, previously cut into rings, into the oil. Stirring constantly, bring the onion to a golden hue. Then add the diced meat and fry.
Then throw in the carrots cut into strips. Please note that the width of one strip should not exceed 0.5 cm.
You can't grate the carrots. We then fry all of this in oil over high heat.
When the carrots become soft and release juice, pour hot boiled water so that it covers the prepared mixture. By the way, everything that we have just done, the Uzbeks call "zirvak".
Now add a heaping tablespoon of our spices - cumin for a pleasant aroma, barberry for a sweetish taste, we also recommend adding whole unpeeled garlic. Then you need to turn down the heat a little, cover the cauldron or saucepan with a lid and leave the zirvak to boil for 20-30 minutes.
After half an hour, turn up the heat to the maximum possible. Put the previously prepared ribs into the zirvak and add rice, which should first be washed and soaked in cold water for at least an hour.
When the rice is already in the cauldron, it must be carefully leveled with a wooden spoon, and then filled with water. We recommend adding water so that its level is 2-3 cm higher than the rice level.
Now add red pepper, cover it all with a lid and leave it to boil on maximum heat. And the most important thing is not to stir!
After 5 minutes, reduce the heat to minimum. At the very beginning, high heat is necessary so that the liquid from the zirvak rises to the top and soaks the rice well. After this, it is better to remove the high heat.
Now let the rice boil until it is fully cooked. It will be ready in about 20-30 minutes. All that remains is to remove the lid and add some raisins, steam for another 5-10 minutes. Then the final touch - gently stir the rice, and the Uzbek pilaf is ready!
Earlier we named the reasons why pilaf does not turn out crumbly .
