Pilaf from devzira
Description
The dish is prepared without unnecessary complications. The recipe for cooking pilaf with dezyra rice is no different from any other version, but the taste of the dish can surprise even gourmets. This rice variety, thanks to its unique characteristics, is perfect for pilaf, so it's definitely worth trying this version at least once. The finished dish can now be served.
Instructions
- 1
Step 1
1. First, the rice should be thoroughly washed. This may take quite a while, as the water must become completely clear.
- 2
Step 2
2. Also prepare all the ingredients. Peel the carrots and onions, then chop them. Wash the lamb, dry it, and cut into small pieces. Have everything ready at hand, as there will be no time to do this during frying.
- 3
Step 3
3. Place the tail fat in a cauldron and render the fat over high heat.
- 4
Step 4
4. Then remove the tail fat with a skimmer and add the onion to the heated fat.
- 5
Step 5
5. When the onion turns golden, add the lamb and fry until a crust forms. If desired, other meats can be used in the recipe for preparing pilaf from devzira.
- 6
Step 6
6. The next ingredient to add to the cauldron will be carrots. They should also be lightly sautéed.
- 7
Step 7
7. Salt and add spices. Pour boiling water over the meat and vegetables and simmer the zirvak over low heat for about 30-35 minutes.
- 8
Step 8
8. Add garlic to the cauldron and add the washed rice.
- 9
Step 9
9. Pour in a little more boiling water so that it covers the rice, and bring to a boil.
- 10
Step 10
10. When most of the water has been absorbed, gather the rice into a small mound in the center and cover it with a plate. You can additionally place a terry towel under the lid. Put the pot on a heat diffuser and simmer the devzira plov on the lowest heat for about 35–40 minutes.
- 11
Step 11
11. Then it's better to let the pilaf sit in the cauldron for another half hour, allowing the rice to fully absorb the spices, and then it can be served.