Description
Uzbekistan - at the mention of this country's memory helpfully gives the picture: the luxury of the East, the domes of the minarets of the city from the tales of Samarkand and Bukhara, melons, watermelons, apricots and ... pilaf. I agree that to make a real plov can only Easterners, but to try to treat your family a dish with the flavor of the East is not so difficult. We just need to adapt it to our realities. Moreover, Uzbek pilaf is very different in its composition. They can be with any kind of meat and poultry, carrots may be replaced by turnips, beets and even radishes. And along with the rice in their structure can include peas or beans, and then fully replace it. But despite the diversity it is mandatory to prepare zirvak - gravy.
Ingredients
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Figure
600 g
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Beans
100 g
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Vegetable oil
200 g
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Onion
2 piece
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Meat
300 g
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Carrots
2 piece
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Salt
-
Zira
-
Garlic
1 piece
Cooking
The beans, rinse, cover with cold water and leave for 2-3 hours.
The rice rinse, pour warm water and leave for 1 hour.
I now proceed to the preparation of basic gravies - siraka, which is essential to this pilaf. Oil (fat) to pour into the cauldron. There are probably not many modern kitchens in the Arsenal which would have this kitchen accessory. So I bravely replaced it with a pan with nonstick coating. But back to the cooking. One clean the onion and entirely put into the heated oil. Fry it until Golden brown and remove, we no longer need.
Meat, of course, it is better to use lamb, but in Uzbek cuisine is widely used poultry meat. And as the lamb we are difficult to find, and my kids love the chicken, the choice fell on chicken. So, the meat cut into small pieces. Put in a pan and fry until Golden brown.
Meanwhile, clean the second onion and carrots. Onion cut into half rings, and carrot thin strips. But then again intervened preferences my household, and the carrots were nterta on a coarse grater.
Fry the onion and carrots with the meat until soft, add salt and cumin to taste. Our gravy is ready.
With beans drain the water, throwing it in a colander, and put it in a pan. Pour boiling water so that it was completely covered with water. Close the lid and put it to stew for 5-7 minutes.
With rice, too, drained the water, rinsed again and also to fill in the pan. Pour boiling water so that the rice was completely covered. Taste for salt, diminish the heat to low, cover and cook until fully absorbed liquid. Head of garlic, peel from the top layer of husks and 10 minutes before end of cooking to omit in Fig.
When pilaf is ready, remove it from heat and let stew under the lid closed for another 15-20 minutes. Then remove the garlic, put the pilaf on a large platter and serve.
Pilaf this recipe turns out very tender to the taste (completely missing the pepper), aromatic and crispy. Beans fits in perfectly with the usual tandem of rice with meat.
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