Kitchen appliances and utensils: hob, cauldron with a lid, spoon, knife, cutting board.
Ingredients
| Fat mutton | 700 g |
| Rice | 700 g |
| Yellow carrots | 700 g |
| Kurdyuk | 70 g |
| Bow | 200 g |
| Chickpeas | 100 g |
| Raisins | 150 g |
| Vegetable oil | 110 ml |
| Lemon | 1 PC. |
| Chilli | 3 pcs. |
| Quail eggs | 6 pcs |
| Zira | 1 tbsp. l |
| Salt | 2.5 tbsp. l |
Step cooking
- Before cooking, soak for 2 hours 100 g of chickpeas, then boil it for half an hour. We also need to prepare the rice in advance, we used a sort of laser. To do this, rinse 700 g of rice several times with water. Then fill with water, add salt, mix and leave for 1 hour.
- We send a cauldron to the fire, pour vegetable oil into it. You can specifically purchase or, if you have, use zigir oil instead of vegetable oil.
- Add the fourth part of the chopped onion to the oil, fry until golden and remove.
- We will cook Uzbek pilaf with lamb meat. You can take any other at your discretion. It is better if the meat is fat, then the pilaf will be very saturated. We wash 700 g of lamb pulp, cut into portioned slices and send to the cauldron. Fry until golden brown, stir occasionally.
- We clean two onions, wash them under running water, cut into half rings and send to the cauldron.
- Stir, fry the onion until transparent, pour boiling water, about 500 ml, add salt to taste.
- Rinse three chili peppers and spread on the meat.
- We prepare the mixture for half an hour, after that we remove the pepper, during this time it will give all the juice and aroma.
- We clean the carrots, we will use 700 g of yellow. We rinse it, cut into thin cubes, and send half to the cauldron.
- Add pre-cooked chickpeas here.
- We wash 150 g of raisins, add to pilaf.
- Pour a tablespoon of zira here.
- Wash the fat tail, cut into 5-6 pieces, spread on top of the cauldron.
- Then we fall asleep all the second half of chopped carrots.
- Mix, cover with a plate and keep on high heat for 30 minutes. During this time, the carrots will become soft.
- Now we fall asleep with rice, first we drain the water from it.
- Pour hot boiled water so that it does not reach the finger on the rice. Cooking with the lid open.
- Gently turning the rice, cook until half ready. After the water evaporates, we make a slide from rice.
- We will make several holes in it.
- We cover the slide with a plate, and on top we cover the cauldron with a lid. Make the fire small and cook for 25 minutes.
- After that, remove the cauldron from the fire, remove the fat tail from the pilaf.
- Put rice on a serving plate, then top with carrots, chickpeas and raisins. Pieces of meat from pilaf can be cut into small pieces and put to rice. For decoration we use kurdyuk, chili pepper and boiled quail eggs, lemon slices.
Video recipe
Now you know how to cook traditional Uzbek, Samarkand pilaf at home. You can use this step-by-step instruction with a photo and prepare a meal at home. But if you want to observe the work of a professional, watch this short, but very informative video, which demonstrates a step-by-step recipe from A to Z.
Sometimes the cooking process itself gives the cook maximum pleasure. The better his mood, the tastier the dish. We think that cooking Uzbek pilaf will enthrall you, and the result will appeal not only to you, but to all households.If you used the above recipe, write, did you like the finished dish, what spices did you use?
Other recipes for pilaf
Uzbek Pilaf Pork
Pork pilaf in a cauldron
Oven sweet pilaf with pork
Pork pilaf in a pan
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