Uzbek pilaf

Hello!

The unbelievable happened! In our rural market I was able to buy "Devzira" — rice, which is used for cooking pilaf in the Fergana Valley.

So, go!

Difficulty: 7/10
Cooking time: 2.5 hours
Number of servings: 6

Ingredients:

• Lamb, 400 gr.
• Rice, 300 gr.
• Onions, 250 gr.
• Carrots, 150 gr.
• Garlic
• Fat-tail
• Spices (cumin, coriander, black pepper, red hot pepper, turmeric — each teaspoon)
• Sol
• Vegetable oil

The most tedious thing in the preparation of this pilaf from "Devzira" is washing rice. Wash need long, in many waters, until they become crystal clear. This is about the eighth or ninth pass, but the water, as you can see, is still muddy:

You know what the most important thing in cooking pilaf? In a good mood! If prepared easily and without excitement — it gives pleasure and promotes good mood not only cook, but also consumers, which, in my opinion, is the most important thing in cooking any food.

So, in order not to fuss and be in a good mood, you need to prepare all the ingredients before you put the cauldron on the fire.

Carrots cut into strips, onions into half rings, fat-tail — cubes, meat — small pieces, garlic, clear of the top husk:

You also need to boil 1.5 liters of water and keep somewhere at hand.

Washed rice should be filled with very warm water and removed to the side, and the cauldron to put on a strong fire, heat and throw it fat-tail to drown fat:

After melting butter, the fat-tail, turns in the lightest crunchy lumps that need to be deleted from the cauldron:

Add the onion and start frying. If, as in my case, the oil from the fat-tail was a little drowned, you need to add vegetable oil. The main thing that the bow was covered with it completely:

Once the onion is slightly fried, put the meat and fry for 10-15 minutes:

Add the carrots, stir and fry for 15 minutes until the carrots are soft:

Put garlic, spices and pour boiling water to cover everything by 1.5 centimeters. Cook for 30 minutes over low heat:

Try and salt so that it was clearly too salty. Don't worry-the extra salt will take the rice:

Spread it evenly on the meat:

Again, add the boiling water to the water covered the rice by 1.5-2 centimeters. We need to combine the moment of water absorption by rice with its readiness for 4/5.

It is better to pour less boiling water and add as boiling, if the rice has not yet approached. Add boiling water should be very carefully, through the skimmer, so as not to damage the structure of the pilaf.

So, pour boiling water and turn on the fire to the maximum, so that the water boils strongly:

Gradually, the water goes into the rice, which swells and acquires the necessary degree of readiness. Now the fire under the cauldron to slowly diminish.

This is done. Water is almost all absorbed and rice has reached the desired stage of readiness. Carefully collect from the edges of rice in the center:

Reduce the heat to the minimum, cover the pilaf with a plate and top with a very tight lid.

Leave it in this state for 25-30 minutes, and while cutting vegetables and set the table:

Carefully, so as not to burn the steam, remove the lid:

Gently mix, spread on a large flat dish, decorate with herbs and vegetables and serve:

Bon appetit!

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This recipe on my website