Khan pilaf "My version"

Description

I want to offer you his version of the Khan pilaf, that my family takes pride of place. This dish is perfect as a hot dish on the holiday table. Interestingly, this kind of pilaf is no carrot that we used to see in the usual Uzbek pilaf. Another feature of pilaf is that it is cooked separately: the rice is boiled, and the meat is fried. Now I will tell you how I cook it.

Ingredients

Figure

4 piece
Turmeric

1 tsp
Vegetable oil

1 Tbsp
Salt

1 tsp
Lamb

300 g
Onion

1 piece
Salt

1 tsp
Butter

50 g
Black pepper

0.125 tsp
Spices

1 piece
The dough is flaky unleavened

250 g
Butter

70 g

Cooking

Bags with rice place in a saucepan with cold water and boil on low heat until soft, this takes about 6 minutes. Then remove bags from water and let them drain.

Rice out of the bags and place into a deep bowl or pan, add turmeric and vegetable oil, add salt and mix well. The rice will turn a beautiful yellow color. Ideally, there needs to saffron, but unfortunately we were not. So if you're cooking and you have it, use it.

Now for the meat. Mutton wash, Pat dry with a paper towel and cut into small pieces. Finely chop the onion. In a pan melt the butter and fry the meat, then put the onion and again fry for about 7 minutes. Then salt, pepper and remove from heat.

Once the rice and meat filling is ready, start rolling. Layer of puff pastry and roll out very thinly into a circle, once cut, it will come in handy for the caps.

The circle of dough cut into 12 equal parts as shown in the photo. Liberally grease with melted butter. The best oil to melt in a water bath.

Form for baking grease with melted butter and put in it the petals of the test, they have a little go at each other.

On the bottom spread half of the rice, then on top of all the meat

Up then spread the remaining rice, leveled and spread the pieces of butter.

Bend the hanging part of the petals of dough to the center. Cropped remains of dough roll out into a thin layer and cover it with a layer of rice. Grease with melted butter. Bake in a preheated 180 gr. the oven for about 45-60 minutes until Golden brown. Before serving, cut the petals with a sharp knife. You can also serve pilaf with the opening of the petals to the top in a big dish. Serve warm. Bon appetit!

Comments and reviews

Leave a comment or a recipe review