Pilaf is one of the main dishes in Uzbek cuisine.It should be noted that to cook it long and hard.To make a real Uzbek pilaf of lamb, need to take into account the large number of nuances, as well as to know some of the subtleties.As a result, every woman is preparing a special pilaf, which has its own unique taste.There are different ways of making this delicious and aromatic dishes.
Ideally, Uzbek pilaf of lamb done over an open fire in a cast iron or aluminum cauldron with a round and thick bottom.Of course, to leave the city, "afloat", as "a barbecue" - a good idea.But in most cases pilaf is home to an electrical or gas stove.Kazan round bottom is hard to put on a hotplate.But you can buy a special brazier in which the bottom of the outside flat and round inside.The main condition: dishes should have a thick bottom.
How to cook pilaf of lamb?This will require 0.5 kg of mutton, 1 kg of rice, 0.5 kg of carrots, 5 heads of onions, 250 grams of fat (butter can be used).And spices - salt, barberry, pepper, cumin.
Dishes must be heated to 100 degrees.The temperature is measured, of course, difficult.But it is possible, for example, test it with a drop of water.If the water evaporates quickly, you can spread the lard or oil.If you are going to cook pilaf of lamb fat, it must be cut into small cubes, and get heated with cracklings.Fat will need to boil until that time, until the gray smoke (do not forget about the hood!).After that the fire should be eased, and the smoke will gradually lighten.Then, throw a pinch of salt in hot fat.If you do it right, you hear a crack.Also, instead of the salt can set half bulbs for 10-15 seconds.This is to ensure that the fat does not taste bitter.Additionally, in the fat neutralize harmful substances.
then thrown into fat onions, sliced rings.Now comes one of the crucial moments in the preparation of meals.The point is that we must not miss the moment when the onion becomes reddish, crispy and not have time to burn.If you miss this time, rice will taste bitter.Once the onions reach desired "condition", laid out the meat, cut into cubes.When the meat is well browned, add the carrots, cut into strips.It is better to rub it by hand, but you can on a coarse grater.The products need to fry until half over medium heat.
Then pour into a bowl of water, which should cover all the contents slightly.Once the sauce boil, add salt and spices.Then reduce the heat and patience.Gravy should be left to simmer for 25-30 minutes.
Finally came the moment of putting some rice.Rice, thoroughly washed, laid evenly over the gravy.Do not need to stir!Then carefully pour the water, "layers" should remain in place.Water should be slightly above the level of rice by about 2 centimeters.After that you need to put the burner on high.And at such a high heat pilaf cook until all the water has evaporated.Then you need to reduce the gas to a minimum and to collect rice with a wooden spoon to form a hill."Hills" should be pierced in several places at the other end of a wooden spoon.Next, cover rice for 20-25 minutes.When pilaf of lamb is cooked, it is necessary to mix well.The meat is placed on top when serving.As a side dish you can use salad of fresh vegetables.
When preparing this dish it is important to choose the power of fire on the cooker.When the risotto is prepared on a fire, adjust the temperature is very difficult.
pilaf of lamb cooked according to the rules, is two and a half hours.Allocate as much time can not every woman.Usually all stages of cutting.However, the results are very different, and for the worse.
