Classic pilaf
Description
I learned how to cook this pilaf from an Uzbek man who works at our summer house, so I'm sharing the secrets of preparing this amazing dish practically "from the horse's mouth." Actually, making authentic Uzbek pilaf isn't difficult at all: the meat, ideally, should be lamb, plus plenty of carrots, a little onion, and short-grain rice. Yes, authentic Uzbek pilaf is made only with short-grain rice (something similar to our "Krasnodarsky" rice). Watch, I'll show you all the nuances of its preparation.
Instructions
- 1
Step 1
1. Cut the tail fat into small pieces.
- 2
Step 2
2. Heat the cauldron (or other cookware you use to prepare pilaf) well. Add the tail fat and fry it thoroughly.
- 3
Step 3
3. Wash the meat, cut it into not too small pieces, and season well with salt.
- 4
Step 4
4. Add it to the tail fat and fry well (about 10-15 minutes). Add sunflower oil if necessary.
- 5
Step 5
5. Peel the onion and dice it.
- 6
Step 6
6. Peel the carrots and cut them into strips.
- 7
Step 7
7. Rinse the rice well.
- 8
Step 8
8. Add the chopped onion to the meat. Fry for about 10 minutes.
- 9
Step 9
9. Add the sliced carrots and sauté for another 10 minutes, adding oil as needed.
- 10
Step 10
10. Add chili pepper and cumin. Mix and fry for about 7 minutes.
- 11
Step 11
11. Add the washed rice.
- 12
Step 12
12. Mix and fry everything together with the rice for about 7 minutes.
- 13
Step 13
13. Level it out. Press in small garlic cloves.
- 14
Step 14
14. Pour the water through a strainer. Bring to a boil, reduce the heat, and cover with a lid for about 15 minutes. When the water has evaporated, make small holes with the handle of a spoon and add a little more water. Cover with a lid and turn off the heat. After 10-15 minutes, the pilaf is ready.
- 15
Step 15
15. Serve to the table.