Uzbek pilaf is the most beloved food of those people who appreciate and respect oriental cooking. It is worth noting that men are most delighted with such a dish. Indeed, a real Uzbek pilaf is famous for its aromatic and rich taste. In this regard, it is the representatives of the stronger sex who are preparing it.
Currently, there are quite a few options for cooking Uzbek dishes of rice and lamb. However, we will consider only its classic recipe, which, in addition to the main ingredients, includes carrots and many oriental spices.
Cooking Uzbek pilaf at home: necessary products for the dish
- fat mutton (can be taken with a bone) - one kilogram;
- large onions - four pieces;
- fresh large carrots - five hundred grams;
- any vegetable oil - two hundred milliliters;
- iodized salt - one and a half tablespoons;
- ground black pepper (red can be) - four pinch;
- long grain rice - five hundred grams;
- Eastern spices (saffron, barberry, zira) - a few pinches;
- whole garlic with peel - one large head;
- fresh greens - optional (for adding to the finished dish).
How to cook Uzbek pilaf: processing a meat product
The acquired fat mutton should be washed, cleaned of hard films and veins, and then cut into medium pieces. If the purchased meat has bones, then it is also recommended to add them to the dish.
How to cook Uzbek pilaf: vegetable processing
Four large onions and large fresh carrots must be rinsed in warm water, peeled and peeled, and then chopped. Onions are recommended to be chopped into small rings, and carrots - into cubes. You should also chop fresh herbs, which will be served with a hot dish.
How to cook Uzbek pilaf: cereal processing
For this dish, it is best to use long-grain rice (you can also get steamed). Croup should be sorted out, put in a sieve and rinsed well until the drained water becomes clean and transparent.
How to cook Uzbek pilaf: heat treatment of meat and vegetables
It is recommended to cook such an oriental dish in a large cauldron or in any other cast iron cookware. Two hundred milliliters of sunflower oil should be poured into it, and then chopped pieces of fresh mutton, chopped carrots, onion, iodized salt and black pepper should be added. All products must be mixed, covered and cooked in their own juice over low heat for forty minutes. During this time, the meat will become almost soft and fried.
How to cook Uzbek pilaf: heat treatment of the whole dish
For semi-prepared vegetables and fatty mutton, pour well-washed long-grain rice, which also needs to be seasoned with salt, red pepper and all oriental spices. It is also recommended to add a head of unpeeled garlic to the dish and stir well. Then, two and a half glasses of drinking water must be poured into the pilaf (so that it slightly covers the cereal). After waiting for the broth to boil, the cauldron should be closed with a lid, cooked for ten minutes, then removed from the stove, wrapped in a blanket and soaked for forty minutes. Ready pilaf needs to be mixed, laid out on plates and served to households hot.