Fergana plov with barberries and cottonseed oil

Description

I want to offer you another option chic barbecue cuisine in the performance of one of my good friend, Sergei, who certainly knows a lot about cooking and has pleased us, their friends, a wonderful festive dish that was cooked with a soul that has not left us even grains of rice! I invite you to our summer table!

Ingredients

Meat

1.5 kg
Figure

1 kg
Fat

300 g
Onion

1 kg
Carrots

1 kg
Oil, cottonseed

100 g
Garlic

4 piece
Barberry

100 g
A mixture of spices
Water

3 l
Chicken egg

5 piece
Tomato

1 piece
Cilantro

1 coup
Salt

Cooking

Here is our piece of mutton and sheep's tail fat

Chop the meat rather coarsely, fat smaller

Cook onions and carrots

We definitely need kindling for a fire, first kindling the fire, and then at the end to maintain heat, when the dish will be "walk"

Cottonseed oil, as I explained, great for frying meat/fish, it is difficult to forge, unlike ordinary sunflower oil or olive oil to the same it hasn't change a natural smell and taste of the dish

Kindle strong fire

Prikalivaet cauldron

Fat vytaplivaete to the formation of fatty "embers", remove cracklings, on the walls of the cauldron spilled a little bit of cottonseed oil

In the fat, pour the meat, stirring occasionally, bring it to a state of "caramelicious"

Well here is the process involved all our men (on the right, by the way, the birthday that day) because I went the smell of lamb and not to ask what is there for the photo shoot, it was impossible. While the girls sunbathed, our boys were around the grill and listened to Seryozha's tips for cooking risotto

The meat is ready

Pour onions

Stir well, leave to stew for about 10 minutes (stirring occasionally) to onions have become a caramel color. In the pilaf, the onions will not get caught at all, it just will dissolve in the cooking process

Now it is the turn of carrot

Mix

Add a glass or two of water should be the consistency of a thick soup, stir every 3-4 minutes, simmer 15 minutes, no less

Here our spices

Add to cauldron and stir up

Leave to simmer until more or less thick state

Finally, turn the rice. This rice was imported from the Fergana valley and carefully bought our today's hero-cook Sergey in advance. As he explained, his choice fell on a dark figure (although after washing it is strongly lightened), because of its high quality, but in principle recommends to take parboiled rice, always with a dark stripe along the grains of rice. Add it to the cauldron

Mix

Add water, the classic version, the level of rice + 2 fingers of water "by eye", you can prisolit

Now it is the turn of heads of garlic, evenly distribute it over the surface of the pilaf

Pritupova a little chumovitskay

Close the lid, remove the fire, ignite prepared splinter and tormented on a very low heat for about half an hour. The readiness of the rice test no sooner than 20 minutes. The main thing - not to overdo, so that the rice is not seethe. Even if at the bottom will remain a bit of broth, rice of this will only get juicier

A beautiful risotto we got

Now for the design. Sergey assured that correctly serve the pilaf with boiled chicken eggs around, what I heard for the first time

To my surprise, they were eaten very quickly, some asked for more and supplements, it was therefore not redundant. Before serving, remove the sample

Bon appetit!!!

Comments and reviews

Leave a comment or a recipe review