In the east, pilaf is rightfully considered the ruler of the table, as it is also called the Khan of the dastarkhan. And not in vain, because properly cooked rice served on a beautiful dish immediately becomes the main dish on the table. From antiquity, a great variety of the most diverse pilaf recipes, from classical ones, i.e. generally accepted, to little known, local recipes. Both those and others sacredly passed from father to son, from generation to generation.
The process of cooking pilaf carries a mysterious ritual endowed with secrets, covered with a kind of halo of mystery. No one argues that much depends on the skills and abilities of the cook himself, as well as on the rules that guide the preparation of dishes. As a rule, following the rules and even being an inexperienced cook, you can cook a very solid pilaf.
Now we will tell you how to cook mutton pilaf . The recipe is considered classic when garlic is added to the pilaf.
In general, many experts in this matter use the concept of regular pilaf, i.e. pilaf cooked according to the rules that have been established for centuries.
So, mutton pilaf. The recipe takes its origins from the ancient Uzbek cuisine.
The whole cooking process can be conditionally divided into three parts: preparing zirvak and pumping oil, the process of laying the rice, and the final process of bringing the rice to readiness. Zirvak is meat fried with vegetables.
Ingredients
To prepare several servings, we need about one and a half kilograms of lamb, rice - 1 kg, vegetable oil per eye, about grams 300-350, carrots - about 1 kg, onions 2-3 pcs., 2 heads of garlic, salt and other spices and spices.
Inventory
Before you start cooking pilaf, you need to cook a cast-iron cauldron, other thick-walled dishes are also suitable, preferably the same shape, but not enameled. Further, a cutting board, a knife, a slotted spoon, a kettle are useful in order to quickly boil water.
Let's start preparing products.
We wash the meat, dry it and regime into pieces, about 100 g each. Onions must be cut in half rings, the average thickness. Cut the carrots with not too thin straws, as a rule, the size on the cut should be equal to 3x3 mm. All products prepared by us are set aside without mixing them. It is better to cover with something so that they do not dry out. Then proceed to pumping the oil. To do this, pour oil into a clean cauldron and keep it on high heat for about 10 minutes.
In order to cook the correct pilaf from lamb, the recipe must necessarily contain the preparation of zirvak.
Dip the pieces of meat into the heated oil, stir every 5 minutes with a slotted spoon, the main thing is that the meat is evenly fried from all sides. If the pieces have turned brown, put onion on top of them, add black pepper and salt, mix. After a few minutes, pour boiling water so that it covers the meat well, after the water boils, reduce the heat, close the lid, leave the meat, onions and carrots to simmer for 20 minutes. Add spices specially bought in the store for the Uzbek pilaf, cover the carrots, close the lid for another 5 minutes. Zirvak is ready.
Laying rice.
We wash the rice, soak it in warm salted water for an hour, drain the water. Then add zirvak to rice, add salt and turmeric 0.5 teaspoon.
In a separate bowl filled with boiling water, pour the rice again so that the rice covers the water by 2-3 cm. Close the lid and leave a strong fire for 2 minutes, then put the garlic, close the lid again. After 15-20 minutes, the rice should reach. If the water does not protrude, reduce the gas to a minimum and cover the cauldron with a towel so that the rice does not turn into porridge. After 15 minutes, the rice should be ready. We prepared mutton pilaf, the recipe, as we see, is not very complicated. Now there should be no difficulties about how to cook pilaf from mutton. Of course, the mutton pilaf in the slow cooker is also good, the taste and color as they say. But if the cooking process is conducted according to ancient recipes, the atmosphere of mystery that binds generations remains.