Uzbek pilaf with chickpeas
Description
Preparing Uzbek plov with chickpeas at home is not as difficult as it might seem. With step-by-step instructions, even a kitchen beginner can easily manage it. The rich flavor of the dish, the wonderful combination of rice, meat, and chickpeas—this is the secret to an amazing plov that the whole family will love. If desired, you can use a variety of spices to make it even more aromatic.
Instructions
- 1
Step 1
1. The first step is preparation: soak the chickpeas in cold water for a couple of hours, thoroughly rinse the rice under running water, and prepare the meat by removing any membranes and cutting it into small pieces.
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Step 2
2. Peel the vegetables and chop them.
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Step 3
3. It's best to prepare Uzbek pilaf with chickpeas at home in a kazan, but if you don't have one, use a saucepan. Heat the vegetable oil well and first add the onion.
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Step 4
4. If you've heated the oil sufficiently, the onion will fry quite quickly. Then add the meat (in this case, lamb).
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Step 5
5. After 8-10 minutes, when the meat is slightly browned, add the carrots. Fry for another 5 minutes.
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Step 6
6. Add chickpeas to the cauldron, previously draining the water and rinsing them under running water.
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Step 7
7. Pour in water, previously dissolving salt in it. Place the washed garlic head and chili pepper on top (use ground black pepper in the Uzbek pilaf recipe with chickpeas if you don't like it too spicy).
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Step 8
8. Bring to a boil and simmer for about 10 minutes.
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Step 9
9. Carefully remove the garlic and pepper, but do not discard them, they will be needed later. Add the rice. It is important not to stir!
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Step 10
10. Watch until the water visually evaporates. Return the garlic and pepper, add cumin, reduce the heat to minimum, and cover with a lid.
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Step 11
11. After about half an hour, turn off the heat, gently stir, and let it steep for another 20-25 minutes before serving.