Not each hostess knows that pilaf is not just rice porridge with meat. The real pilaf is a masterpiece of cookery. From which type, slobbers already flow! The recipe of the real Uzbek pilaf is provided to your attention. Written down according to the master cook from Tashkent Sh.G. Salikhov.
The touched rice is washed out in four-five waters and presoaked for 2-3 hours together with zarchava powder (food color of golden-yellow color). Carrots are cut large straws, onions rings 0.5 cm thick. Bone-in meat is chopped for pieces on 30-40 grams. In a big pig-iron copper it is strong, to a white smoke, perekalivat a cotton oil. Lower in it steaks and fry to a ruddy crust, then put onions and fry with meat before softening. After that an even layer put the cut carrots, previously wetted peas, black pepper and other spices, fill in with water to the brim and cook within 1 hour on moderate fire. When peas are softened, put salt and sugar. Drain water from the wetted rice and put it on carrots an even layer, fill in with hot water (2-3 cm over rice). After laying of rice put on big fire. The flame has to be strong.
During rough boiling and evaporation of moisture, pilaf is mixed a skimmer several times, at the same time watch that rice cooked evenly, I became soft and at the same time I was friable. Then pilaf is picked to the middle of a copper by the hill, do punctures in several places, densely covered with a basin, remove fire and brought to readiness within 20-40 minutes. Pilaf is mixed, shifted to a tray, from above stack meat and given on a table.
For 1 portion it is necessary: rice 200, carrots 200, meat 200, oil 70, onions 20, raisin 10, peas 20, peppercorn 1, cumin or other spices at the discretion of 1, sugar 1, salt to taste. The expense of products is given in grams.