Traditional Uzbek pilaf is cooked from mutton. But modern recipes of this dish allow use of any meat. The Uzbek pork pilaf isn't worse than the classical analog.
Uzbek pork pilaf: simple recipe
Ingredients:
- pork - 300 grams;
- rice - 2 glasses; - water - 7 glasses; - carrots - 1 piece; - onions (napiform) - 2 pieces; - garlic - 3 cloves; - sunflower oil - 3 tablespoons; - salt, pepper (peas), an anise, a barberry - to taste. Wash out and wet rice in 3 glasses of water. Pour out sunflower oil in a roasting pan and lay out in it the pork which is previously cut by small pieces. Put meat to be fried on average fire approximately for 10 minutes.
Crush carrots on a large grater, cut onions with half rings. Put these ingredients to pork, mix them and fry about 5 more minutes. After that pour out 4 glasses of water in a roasting pan. Add garlic gloves, pepper, salt, an anise and a barberry to meat. Rice also level Vysypite to pork with vegetables. Cover pilaf and leave it to be extinguished 20 more minutes. Before giving on a table mix a dish.
The Uzbek pilaf in a cauldron
Ingredients: - pork - 500 grams; - rice - 500 grams; - carrots - 2 pieces; - onions (napiform) - 2 pieces; - garlic - 4 cloves; - tomato paste - 100 grams; - water - 15 glasses; - vegetable oil - 4 tablespoons; - salt, pepper, кумин, cumin - to taste. Cut pork in cubes. Carefully wash out rice and fill in with 3 glasses of water. Warm vegetable oil in a cauldron and fry on it the onions which are previously cut by rings till golden color. In 2-3 minutes add pork to vegetable. Cook meat before emergence of a ruddy crust, at the same time constantly stirring slowly. Cut carrots large straws and lay out it on pork with onions. Fry a dish about 5 more minutes, and then fill in it with 4 glasses of hot water. Add to meat tomato paste, garlic, salt, pepper, кумин and cumin. Cover turned out зирвак and you extinguish about an hour. After that lay out on vegetables with pork rice and level it a spoon. Accurately fill in pilaf with 8 glasses of hot water. You watch that on its surface deepenings didn't appear. Bring a dish to the boil. When rice absorbs water and will inflate, slightly reduce fire. Collect pilaf to the center of a cauldron and pierce it a wooden stick. Cover a dish and you extinguish on weak fire about 20-30 minutes. Before giving to a table mix pilaf.
Pilaf with pork and dried apricots
Ingredients: - pork - 300 grams; - rice - 300 grams; - carrots - 2 pieces; - onions (napiform) - 1 piece; - dried apricots - 50 grams; - water - 5 glasses; - sunflower oil - 2 tablespoons; - a sprinkling pepper, salt, an anise, a barberry - to taste. Wash rice and fill in with 2 glasses of the added some salt water. Cut pork on small pieces and fry on sunflower oil to a ruddy crust in a pig-iron copper. At the same time meat constantly stir slowly that didn't burn. Cut onions and carrots straws. Add them to pork and fry about 2 more minutes. After that strew meat with vegetables pepper, salt, an anise and a barberry. Fill in a dish with 3 glasses of hot water, lay out to it rice and dried apricots. Cook a dish on weak fire about 30 more minutes. When water evaporates, collect pilaf in the middle of a copper and puncture a rice layer in several places. Then cover a dish and you extinguish 20 minutes. Before giving to a table mix pilaf.