How to make a real Uzbek pilaf
• How to make a real Uzbek pilaf
Do you like risotto? I - yes. But not one that chicken well, or, for example, which is the dining room for lunch factories produce. That's all - not "true" and not kosher. A real Uzbek to lamb in a cauldron on the wood, and to drink vodka during cooking in good company.
There are a lot of different recipes pilaf. In each region of Uzbekistan, and even in every city it's different. Moreover everyone who prepares risotto has its own techniques and tricks.
For the preparation of the Tashkent version, we need: 2 kg of fatty mutton, 2 kg of rice, a kilogram of red and yellow carrots, 2 kg of onions, raisins, barberries, soaked peas, cumin, red pepper ...
Wash rice. Just fill it with water and leave it alone as long as he will not be needed.
Take the meat and cut it into decent sized chunks. Meat should be bold. Usually take 1 kg of meat for 4-5 persons. We have not eaten, and half of pilaf of 2 kg.
We had a small kettle on the wood. It is said that it is important that pilaf prepared on the wood.
Pour the oil in a cauldron and give it ignited.
Onions cut at least in half. In the finished pilaf you will not find even a hint of a bow - it completely "dissolved" leaving only the taste.
to pour out the onions in the hot oil. Everything starts shkvorchat.
Meat - the same direction.
soaked peas. It is sold already in this form on the market.
He, too, add to the meat and onions in a large kettle. There too - barberry and pepper peas.
While this is all fried, it is possible to arrange a small snack.
After the meat, onions and peas slightly toasted ...
... fill them with water. It is important not to miss the moment and do not overcook - meat retain moisture.
We leave it all to boil and arrange a few snacks, talk talk on philosophical topics.
From seasoning for pilaf, we need: cumin, red pepper, red hot pepper and ground coriander seeds.
The seeds of coriander and a few whole garlic cloves.
Fall asleep already chopped yellow carrots.
And add the red.
Some, before filling it with water, carrots, too fried. But this is not the case.
Now, drain the water from the rice.
Figure and falls asleep in the cauldron.
Rice should be so that it covers all seemed quite content with a thick layer.
One of the most beautiful moments - when we add color rice and afloat at all. Zirchavu fall asleep. It is prepared from the root of a plant, or Indian saffron is ground (there is a suspicion that this is simply a dye with chalk).
.. and raisins. Yes, raisin stalks had to tear off, then we have noticed, but we ate and petioles.
Add more pepper and cumin.
These striped seeds - cumin.
Figure from time to time, stir gently, but not mixed with carrots and that under it.
Grape leaves, incidentally, is also sometimes added to pilaf. We - not steel.
Wait until the rice rasbuhaet steamed.
Meanwhile, for philosophical conversation cut lettuce.
Once the rice ceases to grind the teeth when you try it - can be lay.
Serve necessarily in plate from Rishtan.
Do not fill with saliva keyboard.