Uzbek pilaf with beef

Description

You can add dried fruits (raisins and apricots) and chickpeas to Uzbek plov, which gives the dish a uniquely exotic Eastern flavor. Plov is very convenient to cook, as it usually lasts for several days, and plov that has sat for at least a day can even taste better than freshly made. Serve plov with a fresh vegetable salad and fresh herbs.

Instructions

1. 1

   Step 1

   Wash the meat, cut it into pieces, and remove any membranes. Do not discard cartilage and bones; they are perfect for making a rich broth.

2. 2

   Step 2

   Peel the garlic, as well as peel the onion and carrots.

3. 3

   Step 3

   Slice the onion into half-rings and the carrot into thin strips.

4. 4

   Step 4

   Preheat oil in a cauldron or pot, add the onion, and fry until brown.

5. 5

   Step 5

   Add the meat and continue frying over high heat until it browns. Then add salt, barberries, pilaf seasoning, and mix everything well.

6. 6

   Step 6

   Then add the carrots and fry for 5 minutes. We still haven't reduced the heat!

7. 7

   Step 7

   Pour a glass of boiling water into the cauldron and simmer, covered, for about 1.5 hours, until the meat becomes tender.

8. 8

   Step 8

   Add rice to the meat, pour in a glass of boiled water, and cook until the rice absorbs the top layer of water. Then place a head of garlic (peeled) in the center of the rice. Cover with a lid and simmer over low heat until the rice is cooked (or until all the water is absorbed).