Description
Weekends are coming, and that means that we can and need to cook something very tasty! And if you are expecting guests? The need for everyone to share a delicious and hearty meal. And enough for everybody and more. Is ideally suited for this pilaf. Many come to me to enjoy pilaf!
Ingredients
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Lamb
1 piece
-
Figure
1 kg
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Onion
1 kg
-
Carrots
1 kg
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Spices
-
Garlic
10 tooth
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Fat
300 g
Cooking
Carve the lamb and cut into enough large pieces. Fat-tail cut into cubes approximately 1 × 1 cm.
Carrots cut into strips.
Onion cut into half rings.
All prepared, proceed to the very exciting process of cooking. Melt the fat tail, until greaves. Remove rinds from pan, sprinkle with salt, eaten :)
Usually after that I add into the cauldron the onion and fry it. Note: the last time I decided to experiment and at first added in the cauldron, Prime rib and roasted it. Then removed them from the pot and added a bow. The resulting pilaf with this way of cooking I like best - now I will cook this way :)
Once the onions have roasted enough (started getting dark). Add the meat (along with the fried ribs, if you cook with them).
Spice waiting in the wings!
When the meat was roasted (a little potosinos), add carrots.
Fry-simmer until the carrots are soft.
Now add the spices and garlic (the cloves). Note: cumin I rubbed with hands to get the flavor.
Some time the entire mixture fry until the kitchen is filled with the aroma of pilaf!
Add hot water, reduce the heat, cover and leave to stew. I usually leave 90 minutes Approximately after half of the time I salt.
Don't forget about the rice. For cooking pilaf rice I use the laser which try to bring from Uzbekistan. If not, then it can be found in our markets. Just need to be very careful, as they often first try to sell is not it! So, wash in cold water, until the water is clear. Soak the rice in cold water for 30 min.
Once our mixture was quite potosinas added rice!
Level and add cumin.
Pour hot water so that it covers the rice. Boil - reduce the fire and close the lid. We have to wait until the water is absorbed into the rice.
Finally, the pilaf is ready!
To create the appropriate atmosphere pilaf impose it in lagans. And treat! :) From top to decorate quail eggs. And if you have Kazi, necessarily another and Kazi!
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