Have you ever tried Uzbek pilaf? Not that "something" that we call pilaf, but the real one? The taste of Uzbek pilaf cannot be confused with anything else. Having tried it once, you will not forget it.
In theory, you can try Uzbek pilaf in a cauldron only in Uzbekistan, but there is also a simpler way: prepare it yourself. For this, not so much is needed: a set of products, a supply of time and, of course, a good mood. After all, all dishes need to be prepared only in a great mood. Learn how to cook pilaf in a cauldron.
Pilaf: how to cook
Cooking begins with pilaf dishes. A true Uzbek pilaf can only be cooked in a cauldron. Or as a last resort in a saucepan with a thick bottom.
Rice should be taken only hard varieties. The most suitable option is devzira rice. Its cost is not high and you can find it almost everywhere.
It is very important that you have cumin seasoning. No such? Then feel free to postpone the preparation of pilaf until the moment when the cumin appears.
Only lamb should be taken as meat. And not tenderloin, meat must have bones. In addition to meat, you need more fat. Just not pork, better fat tail.
You will need a kilogram of carrots. Ideally yellow, but normal will do. Two heads of garlic and 3 onions.
In addition, you will need a glass of vegetable oil and a few pods of hot pepper.
Cooking pilaf in a cauldron
Start by cutting the meat by first separating it from the bone. You need to cut it in small pieces, lard - in small squares, onion - in rings.
Never rub the carrots on a grater. It needs to be cleaned and cut into strips. After that, sprinkle a little sugar and mix well. Just peel the garlic.
Now rinse the rice and be sure to several times in different water.
Put a cauldron on the fire and pour a glass of sunflower oil. When it is hot, put lard in it and wait until it turns golden. Put everything on a plate.
The next step is to put the bones in the cauldron. Be sure to constantly interfere with them, because how well they cook, the color of pilaf will be so. They should turn brown.
Now pour the onions into the cauldron. Do not forget to bother him. Once the onion has turned golden, put the meat. Just do not let the meat crust, in about 7 minutes it will get the right condition.
Now add the carrots and mix everything thoroughly. Watch the carrots, as soon as you notice that it has become limp, pour water.
It is very important not to make a mistake with the quantity. Immediately it is unlikely to succeed in pouring exactly as much as needed. Therefore, always start with a liter, and in the process of cooking, if necessary, add water. Given the ratio of products, water should be 2 inches above the rice. Bring to a boil and add capsicum and garlic to the cauldron.
Now the main component of pilaf is rice. Pour it with warm water and after about 30 minutes, carefully lay it in a cauldron. Only before that you need to remove pepper and garlic from the dishes.
Place the rice evenly. Only in this way can you ensure even boiling. Now you have to carefully monitor the rice. No need to interfere with the contents of the cauldron in any case! You can just gently "stroke" the surface of the rice with a slotted spoon, gradually lowering the fire. When the rice completely absorbs the sauce, rub the cumin (one and a half teaspoons) and fill it in an almost ready pilaf in a cauldron.
Next, make a slotted spoon with a slotted spoon and put pepper and garlic in it, which were cooked in a cauldron. Gently lay this “slide” with rice.
Everything. Let the pilaf in the cauldron stand a little, absorb the taste and aroma. To do this, tightly close the cauldron, preferably wrapped in a towel.
Put the cauldron on minimum heat and after 10 minutes remove the pilaf from the stove.