To cook a dish worthy of being called pilaf, do not make the three most frequent mistakes of self-taught chefs:
- Do not make porridge from rice. The pilaf should be crumbly and crumbly only.
- Do not add tomato paste to it. Delicate golden color of the pilaf gives saffron or turmeric and, in part, carrot juice from zirvaka (meat of pilau)
- Be sure to allocate the cooking of meat with carrots and onions in a separate stage - meat and vegetables must be pre-well roasted and only then they can be stewed, including rice.
Adhering to these rules, you will surely cook beautiful, tasty and fragrant pilaf, even if it is not an exact copy of Uzbek or Samarkand.
Ingredients:
- onions - 2 medium pieces;
- meat broth - 2-3 l .;
- salt, cumin, seasoning for pilaf, turmeric, paprika, ground pepper;
- steamed rice - 1 kg .;
- carrots - 2 medium pieces;
- lamb with fat - 1 kg;
- Butter for Roasting
Servings Per Container: 7
Cooking time: 2-2, 5 hours.
Cooking
1. Wash the lamb, cut into large portions and wipe with a paper towel.
2. Fry the meat on skewers or grill, but you can also on a well-heated frying pan with lots of butter. Our goal is to get a crispy golden crust.
3. Peel the bulbs, rinse and chop them with a sharp wet knife with medium half rings.
4. Put the onion in a well-heated pan with vegetable oil and fry until it turns white.
5. Clean the carrots, cut the ass and cut into strips, then fry with onions until softened.
6. Choose a cast-iron pan and lay out the meat and zazharku there, pour all the broth. Add salt, pepper and spices, mix.
7. We lay out the rice, cover the pot with the lid and cook it on a small fire for about an hour after boiling.
8. Stir the finished pilaf.
