Golden pilaf on carrot juice (mayjun burns)

Description

Mayjun burns - one of the oldest variants of pilaf, is currently obscure. The history of this pilaf is intertwined with the Tajik cooking. Pilaf turns fragrant, bright yellow-orange color. Based on the use of the recipe author Дунduk.

Ingredients

Carrots

2.25 kg
Garlic

2 piece
Lamb

0.5 kg
Figure

0.5 kg
Onion

3 piece
Vegetable oil

140 ml
Peppers red hot chilli

2 piece
Salt
Zira

1 tsp

Cooking

I hasten to mention that the Uzbek pilaf I cooked for the first time, so I will take into account all the mistakes and achieve better results. For this pilaf uses only carrots of a new crop. Carrots wash, clean.

250 grams of carrots cut into julienne.

From the rest of the carrots and squeeze the juice.

Onions cleaned and my. Two onions cut into thin rings.

Well-washed rice in several waters, taking care not to damage the rump.

Pour the rice with fresh water.

Mutton flesh with mine. Removing core, cutting the meat into small pieces.

The bones are also mine.

Cauldron well heated, pour vegetable oil, heat it and put in the cauldron, the remaining onion, the peeled and cut in half. Onion, turning, fry until dark color so that the oil soaked onion flavor. Fried onion is removed, it is no longer needed.

Add the mutton, mix well. Fry the meat slightly until light Golden brown (I slightly overcooked the flesh, it must be careful, because the meat is quickly fried). With a slotted spoon take out the meat on a separate plate.

Then in a pot fry the bones.

To the roasted seeds add chopped onion.

Stir fry onion until Golden brown.

Add carrots, fry a little.

Then save under the cauldron temperature and pour about half the cooked carrot juice.

As soon as the future sirvac just to boil, add in the garlic and peppers. Put the ingredients under a lid for about 30-40 minutes.

Sirvac salt to taste. Remove the seeds, garlic and red pepper on a separate plate.

In zirvak add the fried mutton.

Then add rice, gently mix the ingredients.

Increase a little the fire, and pour in carrot juice, almost covering them with the contents of the cauldron. Juice pour in remaining not all at once, but in portions, until the rice is cooked almost completely. Of course, you can pour the entire batch of juice at once, if You believe in the features of Your chosen rice.