Uzbek pilaf in a cauldron

Description

Some people prefer pilaf with beef or lamb, while others like it with pork or lean chicken. There are recipes where buckwheat or other grains are used instead of rice. Very often, in addition to grain and meat, fruits, dried fruits, nuts, and various spices are added. Authentic pilaf is served hot.

Instructions

1. 1

   Step 1

   Rinse the rice beforehand until the water runs clear. Wash the meat and cut it into large pieces.

2. 2

   Step 2

   Peel the carrots and grate them on a coarse grater or cut into strips. Peel the onion and dice it.

3. 3

   Step 3

   Place the cauldron over the fire and heat it well. Pour in the sunflower oil and heat until it starts to smoke.

4. 4

   Step 4

   Place the meat in a cauldron and fry until a golden crust forms, then add the onion to it.

5. 5

   Step 5

   As soon as you see a golden crust on the onion, immediately add the carrots, mix and cook for 3-5 minutes.

6. 6

   Step 6

   Pour water into the cauldron (1.2 liters of water per 1 kilogram of rice). Add all the spices, hot pepper, and whole garlic. Simmer over low heat for 15 minutes.

7. 7

   Step 7

   Add the previously soaked chickpeas, season with salt, and cook for 30 minutes.

8. 8

   Step 8

   Place the previously washed rice into the cauldron, ensuring the water covers the rice by 1-2 fingers, but no more (do not mix the rice with the vegetables).

9. 9

   Step 9

   Cook over high heat until the water evaporates, then make indentations with a knife all the way to the bottom of the pot.

10. 10

    Step 10

    Reduce the heat and simmer gently, covered, for about half an hour.

11. 11

    Step 11

    Turn off the heat and remove the lid, do not stir the pilaf. Serve the dish hot.