Description
It is the national dish very popular in Uzbekistan. There are many variations of cooking, but I offer that which I was taught by my colleague. One of the many entities she is pastry chef. This dish is also prepared in the Uzbek army, because it is very filling. I have had dish for generals, for officers, and this is the most affordable option that is suitable for everyone, from private to General.
Ingredients
-
Bay leaf
1 piece
-
Spices
-
Paprika sweet
1 tsp
-
Potatoes
2 piece
-
Tomato paste
3 Tbsp
-
Vegetable oil
-
Coriander
0.5 tsp
-
Mash
250 g
-
Figure
200 g
-
Meat
500 g
-
Onion
4 piece
Cooking
Meat
And onions cut into small cubes.
In the cauldron, pour Rast. oil 5-6 tbsp fry the Onions in a pot until Golden brown
and add meat. All is well and fry on medium heat for 25 minutes, stirring occasionally and if necessary, can be a bit of dobavit water so meat is not burnt.
Then add salt, pepper, coriander, sweet paprika and mix well and cook for another 5 min.
While preparing meat zazharku do for porridge. Onions cut into half rings. In a large frying pan pour 10 tbsp oil and fry the onions on medium heat on closed lid for 10 min.
Add 3 tbsp. of tomato paste, mix well and simmer for another 10 minutes under a lid.
Then add the spicy paprika, mix well, cover and turn off the heat. Ready zazharku.
To the meat add the soaked mash
Along with the water in which it soaked. Bring to a boil
And cook under closed lid on medium heat for 20 minutes until the peel on the mache will crack and it will taste almost ready.
In a glass pour the rice and rinse it with water.
Add the washed rice. If the water in the cauldron a little, then you need to add it to cover the rice.
Bring to boil and add chopped potatoes,
Bay leaf, razravnyat, cover and simmer the potatoes for another 20 min.
Ready-made porridge (that's how she looks)
Stir, cover, turn off the heat. The cauldron cover with a towel and give the porridge to the radio 10 min.
Serve porridge with fried in kasulke.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.