Pilaf is considered a traditional dish of the Uzbek people. It can also be found in cookbooks of other peoples of Central Asia. However, one specific recipe for the preparation of this dish does not exist, although there are certain concepts about the technology. Among all this diversity, Uzbek pilaf from duck is especially distinguished, which is prepared quite simply, but has a pronounced taste and unique aroma.
Ingredients
For cooking you will need:
- duck - 1.5 kg;
- carrots - 1.5 kg;
- onion - 1.5 kg;
- rice - 1.5 kg;
- salt;
- prunes;
- garlic - 1 head;
- black pepper;
- zira;
- barberry.
It is worth noting that pilaf is being prepared from a duck in a cauldron or any other dish with a thick bottom.
Product Preparation
First of all, it is necessary to process the bird carcass well on an open fire in order to remove the remains of feathers. Then it is washed and cut into small pieces. In this case, the bones are left to get a good fat.
Then peel the carrots, which are subsequently cut into small cubes. You should not use a grater for this, since such processing will only spoil the dish, and the pilaf from the duck will lose not only its aesthetic appearance, but even its taste.
Onions are also peeled and diced. Some cooks prefer slicing in half rings, but this is considered a mistake.
Bookmark
First of all, a small amount of vegetable oil is poured into the cauldron, on which onions begin to be fried. When it becomes transparent, carrots are added to it. All together continue to cook over low heat for another five minutes.
Next, put the duck in the cauldron. In this case, the whole dish can be salted, pepper and mix well. Then close the cover. In this form, you need to cook pilaf from duck for about 15 minutes. As a result, the meat should be fried on all sides and slightly stewed.
At the next stage, prunes, barberries and zira are placed in the container. Rice is poured on top and poured with water so that it is two centimeters higher than the level of products. This must be done very carefully so that the pilaf from the duck does not mix and does not turn into porridge. Therefore, a plate is placed on the surface upside down, on which water is poured. When the cauldron is filled to the desired level, it is removed, gently lifting it by the edges so as not to damage the bookmark.
After this, the cauldron is covered with a lid, continuing to cook over low heat for half an hour. When this period expires, put the unpeeled head of garlic, which is placed in the center and lightly dripped with rice. Next, the pilaf from the duck is again covered and kept on low heat until the cereal is fully cooked.
Innings
Pilaf is served in a special way to the table. To do this, take a large dish, onto which the cauldron is vertically turned, having previously pulled garlic from it. Thus, the rice is from below, and meat gravy dripping on it , soaked in spices and prunes , flows down on it. The crown of the dish is crowned with garlic, which is considered a real delicacy and is served by honored guests. A well-cooked pilaf will become a real decoration of the table and will be the main dish that can be served both on holidays and daily.