Uzbek classic pilaf

Description

The most delicious pilaf made with an original recipe that doesn't even have strict proportions. Everyone prepares it to their own taste, but I've tried to select the most optimal combination of ingredients with their quantities for you. The result is incredibly tasty, filling, and aromatic! Carrots give the dish a beautiful color, while lamb provides an excellent flavor! Read on below

Instructions

1. 1

   Step 1

   Wash the meat and fat, remove the films and tendons, cut the meat into pieces as desired, and cut the fat into smaller pieces.

2. 2

   Step 2

   Carrots should be cut into thin strips. Peel the onion and slice it into half-rings.

3. 3

   Step 3

   Rinse the rice. Slice the garlic coarsely, approximately into three pieces per clove.

4. 4

   Step 4

   Heat the cauldron or any other cast-iron cookware. Add the fat and melt it. Remove the remaining cracklings from the cauldron.

5. 5

   Step 5

   Fry the onion slices until golden brown, then add the meat to them.

6. 6

   Step 6

   Sauté together with onion until half-cooked. Add the sliced carrots and mix well. When the carrots are cooked and become soft, add the spices and mix thoroughly.

7. 7

   Step 7

   Next, pour in enough hot water to cover all the meat and vegetables, a couple of centimeters more. Add the garlic.

8. 8

   Step 8

   Bring everything to a boil, reduce the heat to low, and cook for another 40 minutes.

9. 9

   Step 9

   Add the rice (soaked in water for half an hour beforehand) to the meat and pour in another liter of boiling water. Increase the heat and wait until the water evaporates, without stirring.

10. 10

    Step 10

    Then reduce the heat, cover the plov with a lid, and continue cooking over low heat for another half hour.

11. 11

    Step 11

    Done.