Pilaf is a traditional dish of the Uzbek people.It can also be found in cookbooks and other peoples of Central Asia.In this one particular recipe for the preparation of this dish it does not exist, although there are certain concepts of technology.Among all this diversity highlights risotto of duck in Uzbek, who is preparing quite simple, but has a distinct taste and unique aroma.
Ingredients
To prepare you will need:
- duck - 1.5 kg;
- carrots - 1.5 kg;
- onions - 1.5 kg;
- Rice - 1.5 kg;
- salt;
- prunes;
- garlic - 1 head;
- black pepper;
- cumin;
- barberry.
worth noting that preparing risotto of duck in a cauldron or any other dish with a thick bottom.
Preparation products
First, you need a good handle on the open fire carcasses to remove the remains of feathers.Then it is washed and cut into small pieces.This bone is left is to get a good fat.
then clean the carrots, which was later cut into small cubes.It is not necessary for this purpose to use a grater, because such treatment will only spoil the dish, risotto and duck will lose not only their aesthetic appearance, and even taste.
Onions also clean and cut into cubes.Some cooks prefer sliced into half rings, but this is an error.
Bookmark
First of all, in the cauldron poured a small amount of vegetable oil, which are beginning to fry onions.When it becomes transparent, add the carrots to him.All together, continue to cook over low heat for five minutes.
Then put into the cauldron duck.At the same time all the dishes you can add salt and pepper and mix well.This is followed by closing the lid.As such, the duck to cook pilaf need 15 minutes As a result, the meat should be browned on all sides and a little stew.
The next step in a container placed plums, barberries and cumin.Top poured pour rice and water so as to be above the level of products in the two centimeters.This must be done very carefully so as not duck pilaf mix and has not turned to mush.Therefore, the surface of the plate is placed upside down, and on which the grist.When the kettle is filled to the desired level, it is removed by gently lifting the edges so as not to damage the bookmark.
After that, it seemed covered with a lid, continue cooking over low heat for half an hour.When this period expires, put crude head of garlic, which is put in the middle and slightly dropwise rice.Next pilaf duck again served and continue to keep on low heat until cooked cereals.
Feed
pilaf to the table is served in a special way.To do this takes a large platter on which the vertically inverted cauldron, after pulling out of a garlic.Thus, the figure is below, and it flows meat sauce, spices and soaked prunes.Dish crowned head of garlic, which is considered a real delicacy and served the guests of honor.Well cooked pilaf will be a real decoration of the table and will be the main dish that can be served on holidays and every day.
