To prepare real Uzbek pilaf, you don’t have to be an Uzbek.
All you need is steady hands (preferably male), desire, the exact presence of the required ingredients and following the recipe.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told how to cook pilaf.
It is advisable to make Uzbek pilaf over a fire, if you do not have this opportunity, do not despair, because a skilled cook can work miracles on the stove.
Ingredients required:
- coarse rice – 1 kg;
- lamb – 500 g;
- lamb lard – 300 g;
- carrots – 400 g;
- onions – 4 heads;
- spices (to taste) – cumin, barberry, ground pepper;
- salt.
Method of preparation
First, thoroughly wash the rice in 5 waters, fill it with water and leave it in it. Leave the rice in the water for no more than 3 hours. Cut into 3 cm slices and melt the mutton fat in a cauldron, remove the cracklings.
Add the onion cut into half rings and fry until golden brown. Clean the lamb from sinews, cut it the same way as the fat and add to the onion, fry until brown.
Cut the carrots into strips and, stirring with a wooden spatula, fry until elastic. Then add water to the level of the cauldron contents and leave to simmer on low heat for half an hour.
Take two heads of garlic, wash, cut off the bottom and put on the surface of the gravy. Add spices and salt, cook for another 20 minutes. Uzbek pilaf is literally unthinkable without cumin, so it is very desirable.
Then take out the garlic. Spread the pre-washed, slightly swollen rice evenly over the entire surface of the cauldron contents. Pour water one finger above the rice level and increase the flame to evaporate all the moisture. After the water has evaporated, put out the fire, cover the pilaf with the cauldron lid and wrap it in something warm. Leave the pilaf for 30 minutes.
After mixing thoroughly, place the pilaf on a lyagan heated in hot water and garnish with garlic heads on top.
I am sure that everyone who is lucky enough to try your Uzbek plov will really like it. So cook in bulk and wait for compliments for your efforts.
Advice
Adding barberry to pilaf is optional. Some people like its sour taste in pilaf, so it's an acquired taste.
Expert: Julia Arkhipova
