Description
Pilaf "in Fergana", the preparation of this dish taught me Feranec-colleague, as I remember, his name is Abdurazakov! As I have tried rice, but that "in Ferghana," I liked the most (exquisite taste, full of spices and very beautiful (Golden)). I cook it for 10 years on holidays in order friends and my family, and no one was disappointed by the taste!
Ingredients
-
Figure
1 kg
-
Carrots
1 kg
-
Onion
3 piece
-
Garlic
1 piece
-
Lamb
1 kg
-
Zira
2 tsp
-
Barberry
2 tsp
-
Peppers red hot chilli
1 tsp
-
Salt
-
Fat
200 g
-
Vegetable oil
50 g
Cooking
In a frying pan, melt the mutton fat, remove cracklings, add 50 g of vegetable oil. Put the cleaned garlic clove and fry until Golden brown, then remove it.
Further, half of the melted fat and pour into a saucepan. In a pan put shredded carrot and fry until Golden brown (up to a sweet smell).
To the skillet with the hot grease (on medium heat), add a pinch of cumin (crushed in the palm of your hand) and immediately put the onions, cut into half rings and fry until Golden brown (sweet smell). Do all the fire and add the chopped fresh meat (not frozen), fry until Golden brown.
Add to the casserole cooked carrots, stir and pour hot water somewhere in the 1.5 cm, add the spices (barberry, cumin, red pepper flakes, optional - saffron), salt and check the taste (slightly salty), close the saucepan with a lid, put on a very slow fire, let sirvac preparing for 60 minutes.
The passage of time, open the lid of the saucepan. In the middle of the weight put the head of garlic and evenly place the prematurely washed rice. Pour hot water into 1.5 cm from the rice and make a fire at all. Next, wait until boil away all the water.
After the rice is collected in a mound and make little holes in a circle in several rows (to the bottom of the pan), wait another 2 minutes and close the lid, turn off heat.
Take a towel, wet with cold water and wrap the pot. To withstand 40 minutes and pilaf ready! Spread on large dishes: rice first, and on top of the meat and the garlic, or pull out the garlic, mix in casserole... in dish.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.