Chechen pilaf
Description
Dishes made from lamb, such as Chechen plov, should definitely be eaten hot, as they are unappetizing when cold. To prevent the meat from becoming tough, sear it first. However, if you are cooking with older lamb, after searing, add water, cover, and simmer for 30–40 minutes until tender.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the lamb in water, carefully remove all membranes and tendons from both sides of the meat, otherwise they will twist the meat during cooking. Cut the meat into pieces.
- 3
Step 3
Rinse the rice several times in cold water until the water remains clear; it is necessary to wash out all the starch from the grains.
- 4
Step 4
Heat the cauldron with vegetable oil, or substitute with lard or tail fat—according to preference. Place the lamb pieces into the fat and sear until browned, about 5-6 minutes.
- 5
Step 5
While the meat is frying, peel the vegetables and rinse them under water. Cut the carrots into strips and the onion into half-rings, then add them to the fried meat. Simmer everything over medium heat until golden brown, about 2-3 minutes.
- 6
Step 6
When all the ingredients are fried, add the washed rice.
- 7
Step 7
Place the bay leaves, then add the dried barberry berries.
- 8
Step 8
Season with salt and pepper, add ground sweet paprika, ground cumin, and one peeled garlic clove—or half a head if the cloves are small.
- 9
Step 9
Pour in hot water and place the pot on the stove over medium heat. Simmer for about 25 minutes, until all the liquid has evaporated. Then turn off the heat and let the pilaf sit, covered, for another 10-15 minutes to steam.
- 10
Step 10
The finished Chechen pilaf will be incredibly colorful and aromatic.
- 11
Step 11
Place it on plates and serve hot!