Uzbek pilaf » Culinary recipes with photos. home cuisine

Ingredients:
Carrot 600 g
Onion (100g) 2 pc.
Devzira rice 600 g
Vegetable oil 200 ml
Lamb pulp 600 g
Garlic heads 2 pcs.
Salt 2 tsp.
Cumin (cumin) 1 tsp.

Method of cooking:
Carrots should be cut into bars, and onions should not be cut into too thin rings. There should be a lot of carrots, and it is better to take a large one, not too young, so that it keeps its shape. In Uzbekistan, yellow carrots are used for pilaf, but in many other countries it is difficult to find them.

This pilaf uses Uzbek devzira rice, which is ideal for pilaf — it doesn’t overcook or stick together. Rice should be washed, soaked in cold water for 30-40 minutes.

Pour oil into a well-heated pan and let it heat up. An onion dipped in oil should cause the oil to bubble.

Fry the onion over high heat until golden brown. Juice should come out of it, so that the meat, which we will add later, is not stewed, but fried.

Now we put the meat, cleaned of veins and cut into cubes. The fire is also big.

Fry the meat, turning once, until it is browned.

Add carrots, mix and cook until soft for 5-7 minutes.

Now pour about 500 ml of water, insert a whole garlic in the middle, cleaned only of the upper husk. Bring to a boil, then remove the garlic and set aside. Add salt. It is needed so much that the water is slightly saltier than the finished pilaf, as the rice will take some of the salt.

Pour the rice and flatten it slightly. The water should slightly cover the rice. Now cook the pilaf for 10-15 minutes, until the water almost disappears. If there is too much water, you need to make holes in the rice so that the water evaporates faster.

When the main part of the water is absorbed, return the garlic to the middle, sprinkle the rice with slightly ground wheat flour and cover tightly with a lid. If there is no tight lid, you can cover the pilaf with an upside-down dish and a lid on top.

The fire should be reduced to low and left for 20-25 minutes. Now the pilaf is ready.

Put the finished pilaf on a plate, garnish with garlic on top. Pilaf is best served with a vegetable salad of tomatoes, cucumbers and onions and hot tea.