Pilaf in a cauldron, the recipe of which will be different in different parts of Central Asia, is a real gem of oriental cooking. If you familiarize yourself with the intricacies of its preparation and implement them in your kitchen, then it is likely that you will get a truly authentic dish, and not just meat with rice and vegetables. Let's look at a recipe for pilaf in a cauldron. And also possible deviations from it.
Uzbek pilaf in a cauldron. Recipe
It will take about a kilogram of lamb (we are talking about pulp without bones), three pieces of the back with ribs, fat tail fat or high-quality vegetable (preferably olive or corn) oil. These are the main ingredients. In addition to them, you need a kilogram of rice, the same amount of carrots, three heads of onions and garlic, three capsicum red or green peppers, cumin (zira), dried barberry. The quality of carrots is very important. Pilaf in a cauldron, the recipe of which we describe, requires you to choose a special variety. The ideal carrot for him is red, but not too juicy, a little dry. It must be cut using a sharp medium-sized knife with straws. Then prepare the meat.
It is cut into cubes with a side about one and a half centimeters. The rib part should be slightly beaten off and marinated in salt. Rinse the rice until clean, soak in warm water. Put the cauldron on a strong fire, put the diced bacon into it and melt the fat to the state of cracklings. Latest extract slotted spoon. If you cook pilaf in a cauldron, the recipe allows you to use vegetable oil. It must be calcined and dipped in a hot oil a whole onion, and then fry until black tan. The bulb needs to be thrown away - it served to remove odors from the
vegetable fat . Dip the rib portion of the meat in the oil prepared in this way, fry for five or six minutes. The bone becomes golden brown in the process. Having taken out of a cauldron, set aside. Bring the oil to a boil again and fry the onion rings until dry, then add the meat. Fry without reducing the heat.
Fill the carrots, mix, trying not to break the pieces. Cook for about fifteen minutes, reduce heat, pour zira. Then pour in hot water, it should cover all fried foods. Dip whole heads of garlic, pepper. Then reduce heat and simmer until broth is clear. Dip soaked rice into the cauldron, from which water was previously drained. Level the surface, but in no case do not interfere. Stew for ten minutes, then turn off the heat and cover. Twenty minutes the dish should be infused.
Additional details
Pilaf in a cauldron, the recipe of which you now know, is a very specific dish. It requires compliance with a number of subtleties. In addition to fat tail fat and proper carrots, spices are needed. The main one is zira or cumin. It looks like cumin. And it is used to flavor meat dishes. For pilaf, black zira is needed - it is smaller. Dried barberries can be added at the stage of laying the meat and other spices. It gives a specific acidity, but does not fundamentally affect the taste of the dish. But you can’t do without a zira in pilaf.