Description
This year, like every summer, to our country the family came from Uzbekistan. And my friend, Ibibo taught me how to cook plov in Samarkand, this time it is the pilaf with chickpeas. Go: abibi all the treats and shares the secrets of the real Uzbek pilaf.
Ingredients
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Lamb
1.2 kg
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Figure
1 kg
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Onion
2 piece
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Carrots
1.5 kg
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Garlic
6 piece
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Fat
300 g
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Sunflower oil
300 ml
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Chili
1 piece
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Chickpeas
100 g
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Zira
1 Tbsp
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Salt
Cooking
Here are the products we need. Pic I took a white round "Italica" TM Mistral.
Onions, carrots, hot pepper clean.
Ibibo slices of carrot cubes. So.
Meat cut into large pieces and salt well.
Set the cauldron.
Well heats it.
Pour oil into the cauldron, heated it well.
Throw a whole onion and cover with a lid. Onion then throw away. The onion in the oil in the old days it was roasted in order to correct the taste of cottonseed oil, and we order that the oil has acquired a characteristic odor.
Add the meat, the fat tail, and fry stirring occasionally until Golden brown (about 15-20 minutes). Heating the cauldron maximum.
Add the onions, cook for about 5 minutes.
Then add the carrots.
Hot pepper.
Pre-soaked for a few hours chickpeas.
Meanwhile, lightly peel the garlic.
Add into the cauldron.
Water pour a little - just a couple of glasses of water. From this rises the level of the oil, causing part of the carrot gives it its taste. And a couple of prepared peas.
The fire should be reduced to medium.
For 20 minutes cover with a lid.
Meanwhile, wash very well the rice.
Add the rice into the cauldron.
Level.
Water pour a little rice, it should cover the rice by 1 cm, But the heat slightly so the water is not evaporated, but absorbed into the rice.
Add cumin.
The rice prepared evenly, it should be shoveled to collect and arrange slides in the slide of Fig holes through which the steam rises.
Again shoveled the rice, even out and once more bore holes in its surface. Cover with a lid for 20 minutes.
Make the heat minimum.
When serving, the risotto should not be mixed: first, on a dish, spread the rice, then the carrots and peas, and on top of a big piece of meat and garlic.
Pilaf in Samarkand is ready! Help yourself!
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