Description
Every spring to see us come helpers: family (husband and wife) from Uzbekistan. Male helps my husband in construction, a woman - me in the garden. Here this remarkable woman and prepares us plov, which is made in Uzbekistan. I specifically asked Abibi (that's her name), she showed how to cook real Uzbek pilaf. To prepare we will be on fire. So feel free to take a cauldron, a set of necessary products - and nature - to cook rice.
Ingredients
-
Lamb
1 kg
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Carrots
1 kg
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Onion
1 piece
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Garlic
4 piece
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Fat
300 g
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Salt
2 Tbsp
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Zira
1 tsp
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Figure
1.5 kg
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Sunflower oil
300 g
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Raisins
2 Tbsp
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Peppers red hot chilli
1 piece
Cooking
Clean the carrots.
Cut the carrots that way.
Here is a sliced carrot.
Onion peel and cut that way. Something like half rings.
My meat and RUB with salt. Do not cut. Although optional, and you can chop. Ibibo says that just beautiful.
Set the cauldron.
We build a fire under the cauldron.
In the cauldron, pour half a Cup of salt and prikalivaet her.
This salt is clean cauldron.
Pour water, boil it, then pour.
When the liquid has evaporated, pour the sunflower oil. 3 ladle. This 300 ml. Prikalivaet oil 7 minutes.
Put the meat and the fat tail (lamb fat).
Fry it for about 10-12 minutes, turning occasionally.
Add the onions.
Stir.
Add carrots.
Distribute it across the surface of the meat.
Fry, stirring occasionally, about 10-12 minutes.
Then add half a Cup of water, simmer for another 7 minutes.
Put garlic cloves whole, chilli, stew for 5 minutes.
Rice wash.
Distributed over the surface.
Add cumin, rinsed raisins (you can not add it). Fill with water through the skimmer so that it covers the rice and was above the layer of rice on 1 phalanx of a finger.
Simmer on low heat without closing the lid. When the water evaporates, making the spoon handle and fill the holes even a little bit of water. Cover with a lid and simmer the fire. After 10-15 minutes the pilaf is ready.
This is such a wonderful pilaf helped us today make use of Ibibo. Thank you very much
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