Uzbek pilaf in a cauldron
Description
The dish is prepared without unnecessary complications. Approach this recipe very carefully. Choose only high-quality meat and the right rice, then your hot dish will turn out truly delicious. Take a look, the ready dish can be served at the table.
Instructions
- 1
Step 1
Peel the carrots, rinse, and cut into thin julienne strips.
- 2
Step 2
Peel the onion and finely chop it.
- 3
Step 3
Rinse the rice several times with water.
- 4
Step 4
Cut the meat off the bone, and remove the fat from it. Cut the meat into medium-sized pieces.
- 5
Step 5
Heat the oil in a cauldron. Add the fat to it. It is best to do this over a fire.
- 6
Step 6
When the fat turns into cracklings, remove them from the cauldron.
- 7
Step 7
Then add the bones to the heat. Sear them for 1-2 minutes. Then set them aside.
- 8
Step 8
Transfer the onion to a hot cauldron. Fry until golden brown.
- 9
Step 9
Then add the lamb. Mix. Cook the onions with the meat together for 6 minutes.
- 10
Step 10
Add the carrots. Pour in water to cover all the ingredients.
- 11
Step 11
Add the fried bones, cumin, salt, and barberry to the cauldron.
- 12
Step 12
Add garlic and a whole pepper.
- 13
Step 13
Simmer the zirvak for 35-40 minutes over low heat.
- 14
Step 14
Now add the rice. Pour boiled water over it until the ingredients are covered.
- 15
Step 15
Bring the dish to a boil. Then reduce the heat to the minimum. Gently press down the rice. Cook for 10-15 minutes.
- 16
Step 16
Leave the pilaf covered for 1 hour off the heat. Then taste it.