Uzbek pilaf
Description
If you don't have a kazan, which is traditionally used to prepare this dish, use a heavy-bottomed pot instead. I'll tell you,
Instructions
- 1
Step 1
1. Wash the garlic, dry it, and trim off the base. Wrap it in foil and bake in a preheated oven at 180 degrees for about an hour.
- 2
Step 2
2. Wash the meat, pat it dry, and cut into medium-sized pieces. Peel and chop the onion, grate the carrot on a grater.
- 3
Step 3
3. Place the fat in a cauldron or another heavy-bottomed pot and sauté over medium heat for about 5-7 minutes.
- 4
Step 4
4. Remove the fat and put the meat there.
- 5
Step 5
5. Sear it on all sides until browned. Carefully remove the meat with a slotted spoon and place it onto a plate.
- 6
Step 6
6. Fry the onion until lightly browned.
- 7
Step 7
7. Add the carrots and fry for another 5 minutes.
- 8
Step 8
8. Add spices to taste. I like the combination of pepper, coriander, and cumin.
- 9
Step 9
9. Return the meat to the skillet and gently stir.
- 10
Step 10
10. Add the rice.
- 11
Step 11
11. Carefully pour in 4 cups of hot water or broth, previously dissolving salt in it. Cover with a lid, reduce heat to the minimum, and simmer until done.
- 12
Step 12
12. Remove the pilaf from the heat and let it sit, covered, for another half hour. Add the roasted garlic before serving.