Pilaf
Description
Uzbeks or connoisseurs of Uzbek cuisine will probably criticize this pilaf recipe harshly. I won't lie—yes, it's quite possible that authentic Uzbek pilaf is prepared somewhat differently. You may wonder where I got this recipe. It's simple: my mother worked for many years in an ordinary Soviet factory canteen, and they always cooked pilaf exactly this way. Of course, the recipe was adapted to suit the tastes of ordinary Ukrainian workers. Yet everyone loved it—pilaf was always the most desired dish on the canteen menu. And if you prepare it at home and add more meat than they did in the canteen, the result will be absolutely delicious. Good luck with cooking!
Instructions
- 1
Step 1
1. Prepare the ingredients for plov. Peel the vegetables, wash the meat and dry it.
- 2
Step 2
2. Chop the onion and carrot coarsely so they are noticeable in the pilaf.
- 3
Step 3
3. Peel the garlic; if the cloves are very large, cut them lengthwise into 2-3 pieces.
- 4
Step 4
4. Cut the meat into large pieces. For pilaf, it's best when the meat is fatty, making the dish more juicy.
- 5
Step 5
5. Sort the rice to remove spoiled grains. Rinse thoroughly under running water and soak for a while.
- 6
Step 6
6. Take a heavy-bottomed pot, heat vegetable oil in it, add the meat and fry for 10-15 minutes.
- 7
Step 7
7. Add the onion and carrot to the fried meat, and sauté everything together until the carrot turns golden.
- 8
Step 8
8. Add the spices, mix well, and sauté for another minute.
- 9
Step 9
9. Add the rice, stir, sautéing the rice in the fat. Place the garlic inside.
- 10
Step 10
10. Pour salted water over the pilaf so that the water slightly covers the rice, reaching 1-1.5 centimeters above the rice level. Cover with a lid and simmer gently for 40 minutes.
- 11
Step 11
11. The pilaf is ready! Enjoy your meal!