The real Uzbek pilaf with its unique taste and aroma moreover prepared not on the modern gas stove, and on a brazier, – a dream of any gourmet. It isn't difficult to make such dish, the main thing is correct to pick up components.
It is required to you
- 2 cups of red rice;
- 2 large carrots;
- 5 kg of mutton;
- cumin;
- dried barberry;
- turmeric;
- curry pepper;
- salt;
- 1 whole head of garlic;
- 1 average bulb;
- 200 g of fat tail fat;
- vegetable oil;
- water;
- cauldron;
- brazier;
- warm blanket.
Instruction
1. Well wash out red rice, fill in with water. Clean carrots, chop straws. Make the same also with onions. Cut mutton and fat tail fat with small pieces.
2. Prepare a brazier. Kindle coals and wood, wait when they burn through and will begin to smolder. Later put a cauldron on coals.
3. When it heats up, pour in it a little vegetable oil. Then add fat tail fat. It has to thaw almost completely. Take out the remained cracklings a skimmer from the boiling oil.
4. After that lower meat in a cauldron. It is necessary to fry it to a ruddy crust. The better you will fry thoroughly mutton, the nasyshchenny color of pilaf will turn out.
5. The following step – mix in a cauldron with meat onions, in about five minutes add carrots. When barberry, salt to taste.
6. Then put a garlic head to meat and vegetables. To divide it into cloves and it isn't necessary to clean. Pour a little water and cover.
7. When water almost all evaporates, take out garlic from a cauldron. But don't throw out, it still is useful. Drain water from rice and fill up it to meat. It isn't necessary to mix at all.
8. Fill in 4 glasses of water in pilaf. Taste – if not enough salt, add still. Further cover with the flat ceramic plate slightly smaller in the diameter, than a cauldron, and from above – a cover.
9. In 20-25 minutes open a dish – rice has to absorb in itself all water. Accurately make a small dimple in rice and ship in it a garlic head. Cover pilaf with a plate and a cover again.
10. Set aside a cauldron from coals and well wrap up it with a blanket. Until ready pilaf has to be in heat even minutes 15-20. Before giving to a table well mix rice with meat.
11. In addition to pilaf usually serve salad from fresh tomato and onions, slightly seasoned with vegetable oil.