Bukharian pilaf
Description
The recipe won't take much time. Traditionally, lamb or beef is used for this pilaf. You can use both types of meat. Cook the pilaf in a cauldron or wok. Serve the pilaf hot. Very tasty. Serve hot.
Instructions
- 1
Step 1
To prepare pilaf, gather the necessary ingredients. Choose long-grain rice suitable for pilaf, as it is less likely to become overcooked.
- 2
Step 2
Pour cold water over the rice in advance and let it soak for 1-2 hours.
- 3
Step 3
Cut the beef into small pieces.
- 4
Step 4
Pour vegetable oil into a hot cauldron and add the sliced meat. Sear it on all sides until the meat changes color. Then reduce the heat to low and simmer the meat for about an hour, until tender. If necessary, add a little hot water.
- 5
Step 5
Meanwhile, peel and chop the onion.
- 6
Step 6
Chop the fresh herbs.
- 7
Step 7
When the meat becomes tender, add the onion to the cauldron. Mix well. A characteristic aroma will begin to come from the onion.
- 8
Step 8
Next, add the herbs. Add salt and spices to taste.
- 9
Step 9
Add rice to the meat.
- 10
Step 10
Pour in hot water. Mix. Cover with a lid and simmer until the rice is soft, 15-20 minutes.
- 11
Step 11
Gradually, the rice will increase in size and absorb all the liquid. Remove the ready pilaf from the heat and let it stand, covered, for 10-15 minutes.
- 12
Step 12
Bukhara plov is ready! Serve on plates and bring to the table.