Pilaf in a wok
Description
Probably there's no one who doesn't love this delicious dish, yet everyone prepares it differently—some in a cauldron, others in a roasting pan. Today, I'll show you how to make plov in a wok. Although this cookware originates from China, its deep, thick walls make it perfect for cooking plov. Otherwise, this simple wok plov recipe is quite classic, using standard ingredients and delivering an amazing taste. 1) First, prepare all the ingredients: cut the meat and fat into cubes, soak the rice in water, grate the carrots on a coarse grater, finely chop the onion, peel away the outer layers of the garlic heads—one head separate into cloves, leave the other whole. 2) Place the wok over high heat and add the diced fat. Fry for a couple of minutes, stirring occasionally. Once the fat has rendered, carefully remove the cracklings with a slotted spoon and discard. 3) Add the chopped onion to the melted fat and fry until golden. Then add the meat and continue frying over high heat until a nice brown crust forms. Add the grated carrots. About 4–5 minutes later, add cumin and barberries, and season the meat with salt. Pour in enough water to completely cover the lamb. Simmer, covered, over low heat for one hour, adding more water occasionally if needed. 4) After an hour, add the rice to the wok, spreading it evenly, then pour in water so it rises about 2 cm above the rice. Increase the heat and cook until the top layer of water has evaporated. Then place the whole garlic head in the center of the wok, tucking the separated cloves around the sides. Reduce the heat to the lowest setting, cover with a lid, and cook for another 20 minutes. 5) Once the time is up, turn off the heat and fluff the plov with a spoon. Now it's ready to be served. Enjoy your meal!