Pilaf - the dish widespread in the east various on structure and technology of preparation. At us they are known as the rice dish prepared in the special way with meat vegetables, dried fruits and spices.
It is required to you
- 500 g of rice
- 500 g of mutton
- 250 g of carrots
- 2-3 heads of onions
- 200 g of fat of mutton or purified vegetable oil
- 1 glass of mix from dried fruits (raisin
- dried apricots
- prunes)
- 1 teaspoon of a spice mixture for pilaf (paprika
- saffron
- cumin
- barberry).
Instruction
1. For preparation of the Uzbek pilaf rice before cooking needs to be washed out carefully, later it is possible to kill him in warm water for 1 hour. After swelling to cast away rice on a colander or a sieve for water running off. Touch, wash out dried fruits and too to wet for 1 hour for swelling in cold water. The pan for preparation of pilaf needs to be taken with a thick bottom and walls, it is better if it is a pig-iron cauldron.
2. Pulp of mutton needs to be cut small pieces and to fry in a cauldron in strongly warmed (perekalenny) mutton fat or vegetable oil before formation of a crust. To add the onions cut by rings to meat, to overroast to transparency. Then, cut by large straws, carrots. Approximately in 20-30 minutes later I began perezharivaniye to add salt, a spice mixture, 1/2 sakan of water to a cauldron and to bring to the boil. To lay out a half of the rice prepared earlier in a kettle over meat, from above to lay out a layer of dried fruits, then other rice. It is accurate to level a surface, to trample down slightly a spoon, but, not to add at all. It is careful to fill in a surface of rice with water. Rice has to be covered with water on 1-1.5 cm.
3. Boil thoroughly cauldron contents several minutes with an open cover to the moment when rice absorbs in itself all liquid. Then to pierce it in several places (to the bottom a cauldron) a clean wooden stick and to pour in deepenings on the 2nd tablespoons of boiled water. Then densely to close a cauldron a cover and to leave for 25-30 minutes on very weak fire. Lay out ready pilaf on a big dish in the return sequence in comparison with a bookmark - rice with dried fruits, onions and carrots, meat.