Teahouse pilaf
Description
The recipe won't take much time. This is a festive pilaf, women were originally not allowed to prepare it. Authentic Chaihona pilaf is made only with Fergana rice "Devzira". Serve hot.
Instructions
- 1
Step 1
So, let's prepare Chaihan-style plov!
- 2
Step 2
Melt the tail fat in a cauldron. Medium-high heat. Remove the cracklings from the cauldron once the fat has rendered, and...
- 3
Step 3
... sprinkle with salt and eat with onions. Very tasty! And cooking plov is a lengthy process in itself, so you need to have a little snack. Let's have a snack.
- 4
Step 4
Somewhere aside, you should rinse the rice and soak it in water to absorb moisture.
- 5
Step 5
Add the onion in rings to the melted fat and fry until golden brown.
- 6
Step 6
Add the onion in rings to the melted fat and fry until golden brown.
- 7
Step 7
When the meat has browned slightly, start adding the carrots in stages.
- 8
Step 8
Step by step means - add a portion, mix, then add another portion and mix again.
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Step 9
We pour water (0.5 l) into a cauldron, place a head of garlic and a chili pepper on top, cover the central part with something, and go drink tea, chat, and so on—for about 30 minutes.
- 10
Step 10
We return and see that in our cauldron there's already such a delicious-sounding sizzling going on.
- 11
Step 11
Now, remove the lid, take out the garlic and pepper, and sprinkle with spices (such as cumin).
- 12
Step 12
Pour out the rice
- 13
Step 13
In our plov, there's a lot of water. Cover the plov with a lid for 5 minutes, then uncover and stir CAREFULLY, WITHOUT DISTURBING THE MEAT AT THE BOTTOM OF THE KAZAN. Cover again, then stir once more, repeating until all the moisture has evaporated from our plov. Chaihane-style plov. Authentic. Tashkent recipe in our photos, stories, and descriptions.
- 14
Step 14
It should look something like this: golden-brown, aromatic, m-m-m. But the pilaf is still not ready!
- 15
Step 15
Cover it again with the lid—this time the large one—and let it simmer over low heat for 20–25 minutes.
- 16
Step 16
Then thoroughly mix and smooth out - our teahouse masterpiece is ready.
- 17
Step 17
Place the mixed pilaf onto the lyagan—a dish for pilaf. And begin to enjoy bliss.