Among a set of ways of preparation of pilaf of special attention the traditional Uzbek recipe deserves. Pilaf according to this recipe turns out very tasty and friable, in special east style.
Ingredients necessary for preparation of pilaf:
- 1 kg of the rice suitable for preparation of pilaf;
- 1 kg of meat (beef);
- 800-900 grams of carrots;
- 3-4 large bulbs;
- 400 ml раст. oils (will approach sunflower, cotton and mustard);
- salt, spices for pilaf (a turmeric, cumin, кумин, a barberry and others);
- boiled water.
We cook the real Uzbek pilaf
1. Heat vegetable oil in a cauldron or other ware with thick walls.
2. In oil to pour out largely cut white onions, to fry it.
3. Then to throw cubes of beef into a cauldron and again to fry a little.
4. Add the carrot cut by long straws about 5 minutes are good to salt, fry everything.
5. Then to fill in gas station with boiled water and to leave to cook on the slowest fire.
6. At this time it is necessary to prepare rice - to wash out and touch it.
Important! Rice for friable pilaf needs to take surely long-grain, otherwise porridge will turn out.
7. Before addition in a cauldron of rice it is necessary to porobovat gas station - it has to be salty (rice will take excess of salt and the taste will be harmonious).
8. Pour out rice from above gas stations, to level and fill in a little with water higher than the level of rice approximately on 2-3 fingers.
9. Add fire and wait until rice absorbs a bigger amount of water.
10. Then to make in hole pilaf to the bottom of a cauldron (there is enough 3-4 holes).
11. As soon as water in holes doesn't become (there will be an oil), fire needs to be lowered to a minimum.
12. Make rice the hill, having strewed with cumin and cover a cauldron.
13. Leave pilaf to pine for 15 minutes.
Helpful advice: it is possible to add to pilaf кумин, chick-pea, a barberry, a garlic head and also a turmeric (it will give to a dish beautiful golden color).
14. Ready pilaf mix, cover a cauldron with towels and allow to stand 30-40 minutes. So the Uzbek pilaf will be even more tasty.