Uzbek-style plov in a cauldron
Description
The dish is prepared without unnecessary complications. This is not quite the classic Uzbek-style plov cooked in a kazan, but nevertheless, it's a worthy and truly delicious dish. Pay careful attention to selecting the ingredients for the plov. Choose only long-grain rice (basmati or devzira). As for meat, it must be lamb. If you can find yellow carrots, use them; I used regular orange ones. Hot pepper is optional. Below is a step-by-step recipe for preparing this wonderful plov. Good luck! The finished dish is ready to be served.
Instructions
- 1
Step 1
Remove the meat from the bones and cut into small pieces (do not discard the bones). Cut the fat into cubes, slice the carrots into thin strips. Peel the garlic, leaving the cloves whole. Slice the onion into rings.
- 2
Step 2
Rinse the rice several times.
- 3
Step 3
Heat the cauldron well.
- 4
Step 4
Pour 150-200 grams of vegetable oil into a preheated cauldron. After 5-7 minutes, add lamb fat to the cauldron.
- 5
Step 5
Once the fat turns golden, remove it and set aside. Place the lamb bones into the cauldron, add a pinch of salt and cumin. Fry the bones until they turn a deep, rich brown color.
- 6
Step 6
Now it's time for the onion; it should turn golden. Constantly stir the contents of the cauldron.
- 7
Step 7
Add the lamb and mix.
- 8
Step 8
Fry the meat for no more than 7-10 minutes.
- 9
Step 9
When the meat becomes tender, add the carrots to the cauldron and mix thoroughly.
- 10
Step 10
As soon as the carrots have softened and reached the desired consistency (about 10 minutes), add water, approximately 1 liter.
- 11
Step 11
Wait until the water boils, then add garlic and chili pepper. Reduce the heat.
- 12
Step 12
After 30 minutes of gentle boiling, remove the pits from the cauldron. Take out the garlic and pepper onto a separate plate. Using a slotted spoon, add the rice, from which the water has been previously drained.
- 13
Step 13
Turn up the heat. Use a skimmer to spread the rice evenly across the surface.
- 14
Step 14
Very carefully, using a skimmer, gently "stroke" the rice from the edges toward the center. Do not mix the rice with the sauce at the bottom. The rice should absorb this sauce during the cooking process.
- 15
Step 15
As the rice absorbs the water, reduce the heat. Continue gently stroking the rice with a spatula, without stirring.
- 16
Step 16
Taste the rice. If it's firm but not hard inside, it's done. If not, continue cooking. Make a hole in the center of the cooked rice, return the cooked berries, pepper, and garlic into it. Add 2 spoons of cumin. Cover the hole with rice.
- 17
Step 17
Cover the rice with a towel, then press down firmly with an enameled plate on top.
- 18
Step 18
While the pilaf is resting, finely chop the tomatoes and onions, mix everything with vegetable oil, and season with salt.
- 19
Step 19
Open the ready pilaf. Remove the pits, pepper, and garlic. Mix the pilaf and transfer it to a large plate. Place the pits, pepper, and garlic on top, and arrange tomatoes and onions around the edges. Done!