Pilaf is one of the oldest dishes. In some countries of Asia, it is considered a festive meal, and in them there is a special tradition or ceremony of its preparation. How to cook pilaf, not only women know there, but also men. In the east, it is made only from lamb. The modern interpretation of this recipe has somewhat expanded its capabilities. The best chefs in the world tell how to cook pilaf from any meat, with seafood, vegetables and even sweet.
In the homeland of this dish, they pay attention to the quality of rice. This is the main ingredient in pilaf, and the final result depends on it. It is better to take rice of hard varieties (Devzira, Chungara, Basmati, laser, Alanga and others). It will need about one kilogram. The next ingredient is lamb. It should take about a kilogram. It is better if it will be meat on the bone (one third of the total mass). It is also necessary to cook 100 grams of fat tail fat or lamb fat. We also take one kilogram of carrots, juicy and red, three heads of onions, two heads of garlic, vegetable oil and zira (two teaspoons). Alternatively, you can use hot peppers in the recipe. Now, before you cook pilaf, everything you need is prepared , and you can begin the process itself.
We take a cast-iron cauldron. It usually cooks Uzbek pilaf. We cut out the bones of the meat, but do not throw it away. Cut the lamb into medium sized pieces. We cut the fat into small cubes. We chop the onion in half rings, and the carrots in strips. The heads of garlic do not break and do not divide into cloves, but just remove the top skin from them. We sort and wash the rice a large number of times until the water becomes clear. It is recommended to soak it in water two hours before starting cooking.
We put the cauldron on the fire and pour oil into it. It must be very hot. First of all, we put fat in the cauldron. When it is flooded, pull out and discard. Then we lower the bones into the cauldron and fry very well. The stronger they cook, the more beautiful the color of the future pilaf will be. Next comes the onion. It should become golden. After that we spread the meat. We fry it for about 10 minutes. Now it’s the turn of carrots. Mix all the ingredients. Now pour in the water. For a given volume, it needs 1.2 liters. When the liquid boils, we put in the cauldron garlic (whole) and hot pepper (whole). Let them boil (30 minutes). Add salt so that the liquid is slightly salted. We remove the pepper and garlic, put the rice and level it, but do not mix with other ingredients. As water is absorbed, we reduce the fire. A few minutes before cooking, spread the garlic and pepper in the middle and sprinkle them with rice. Close the cauldron with a lid and wrap a towel. Turn off the fire. Here's how to cook pilaf correctly. It turns out fragrant, tasty and crumbly.
You can take any meat or seafood. Pilaf with mussels is cooked similarly. They are fried along with onions and carrots, and then laid out in a cauldron. After that, water and rice are added to them. Put spices as desired. This dish can be a decoration on any table.