Uzbek pilaf

Description

This recipe I learned from my good friend, who lived for some time in Uzbekistan. A win-win option a try.

Ingredients

Beef

1 kg
Carrots

6 piece
Onion

7 piece
Garlic

1 piece
Figure
Sunflower oil
Salt

Cooking

Prepare all the above ingredients to the Rice well washed and soaked in cold water

Onion cut into half rings Carrot cut diagonally, the resulting plate - across cubes Meat cut in large chunks (like on skewers)

In boiling oil to put the meat. Fry all over high heat

Fry the meat until Golden brown

In the fried meat add the onions. The fire does not reduce

Fry onion until Golden brown

Then add the carrots. The fire does not reduce

Fry the carrots until cooked

In the resulting mass add 1 liter of boiling water, sprinkle with salt and pepper to taste

Add our already swollen rice (the remaining water from the rice drain). Fluid should be two fingers more content in the middle to put the head of garlic. Cook under closed lid on high heat until boiling liquid. As the liquid boils away (but not completely), the fire abated to a minimum and cook until the complete cooking of rice. If the water boils away and the rice is hard, the water should be added. Content not to interfere and to make sure that it doesn't stick.

Here is the result of Bon appetit

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