Uzbek pilaf.

Hi Stimits. I want to acquaint you with my dish. It's called ... Uzbek Plov ..... Excellent dish is very delicious, I advise you to try, do not regret it.

Uzbeks have a proverb: "If you have to die - let it be from pilov". And they can be understood, because before a properly cooked aromatic pilaf of lamb, few can resist!

There are countless numbers of pilaf. This spicy dish is made from meat, poultry, fish, game, vegetables and dried fruits. As cereals not only rice, but also wheat, jugar (sorghum), peas, corn, mung be used.

Pilaf is loved by everyone, but few are able to cook it correctly. Often pilaf looks like porridge, why the sight and taste of this wonderful dish suffers. / Even the most inexperienced culinary specialists will be able to cook real Uzbek pilaf under this recipe.

The present Uzbek pilaf is a rich, very high-calorie and fatty product, very hard for the stomach, which must be taken into account for people with diseases of the gastrointestinal tract.

Ingredients for pilaf.

1.5 kg of mutton
1 kg of rice
600 g carrots
500 g of onion
vegetable oil

Spices for pilau.

salt
pepper (black or red)
zira (necessarily, gives the pilau a distinctive taste and smell)
barberry ( you can replace it with raisins)

Tableware for pilau.

It is best to cook pilaf in a cauldron. To prepare this pilaf, a heavy heavy-walled ancient handmade pot was used. But I used an ordinary cauldron.

About meat: can also be cooked from poultry, game, pork, fatty beef

About rice: the best is round rice, which is preferred by true lovers of pilaf, for example, red rice of "Dev-zira", it is also called wedding rice for its ability to increase significantly in volume. In this recipe, a long rice was used.

About the onions: cut into half rings (not too thick)

About carrots: cut into long slabs, from 1/2 to 1 cm wide; carrots should be visible and felt in pilaf.

Preparations of Uzbek pilaf.

In the cauldron, pour the vegetable oil, bring to a boil and put the meat, add onions, cut into half rings, add carrots, cut into strips, mix with the rest of the ingredients.

When the carrot gets soft and dark, add hot water so that it completely covers all the ingredients, as they will cook on high heat for 35-40 minutes. As soon as it boils, immediately add all the spices and pieces of kurdyuk (optional).

Then carefully rinse under running water rice, rubbing it with palms and several times changing the water. It is very important to wash off the sticky rice pollen so that the ready pilau is crumbly.

We put the prepared rice in a cauldron, not mixing with meat. Align and pour water on 2 fingers from the top (salt, if it seems necessary). If the rice variety used is quickly prepared, then water needs less, if long, then, accordingly, more water is required.

When water is boiled off the surface of rice, make 5-6 holes with a stick to evaporate the remaining liquid. Cooking until all the liquid is evaporated.

Pilaf is ready. Now you can mix it well before putting it on the dish.

Bon Appetit. I think you'll like ... Uzbek pilaf ....

Also try ..... (My homemade dishes) ...... from Hive account@olegas89.