Kazakh-style plov
Description
The dish is prepared without unnecessary complications. Recently, I tried this pilaf at a friend's place, and it was so delicious and so different from the pilaf I usually make that words can't describe it. Of course, I immediately asked the hostess for the recipe, and now I'm eager to share with you how to make Kazakh-style pilaf. Its main feature is the addition of dried apricots (uryuk), although they can be substituted with dried apricots or apples. So hurry to the market to get the necessary ingredients, and I'll share with you the detailed recipe for preparing Kazakh-style pilaf. 1) First, place a kazan on the stove and melt the fat in it. Slice the onion into rings, add it to the kazan with the melted fat, and fry until golden brown. 2) Rinse the lamb, cut it into small pieces, add it to the kazan, and fry until a nice brown crust forms. 3) Then add shredded carrots to the kazan, season with pepper and salt to taste, and cook the meat with vegetables until half-done. 4) Once the lamb is well fried, add thoroughly washed rice, pour in 1.5 cups of water. Bring the liquid to a boil over medium heat, then reduce the heat, make several holes in the rice to allow steam to escape, and place chopped dried apricots (uryuk) or apples on top. Cook the pilaf covered over low heat for one hour. 5) After an hour, turn off the heat but do not remove the lid. Wrap the kazan in a warm towel and let it sit for 10–15 minutes. Then uncover and mix the contents of the kazan, serve the pilaf onto plates, and bring it to the table. Enjoy your meal! The finished dish is ready to be served.