Description
Traditional Uzbek dish is cooked almost like a risotto, but does not require a refined technique and, in my opinion, much tastier!
Ingredients
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Mash
1 cup
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Figure
1 cup
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Meat
400 g
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Onion
1 piece
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Carrots
2 piece
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Vegetable oil
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Salt
-
Pepper
-
Zira
-
Barberry
-
Basil
-
Garlic
2 tooth
Cooking
Of course, we need mash.
Mash and rice are typically used in a ratio of 2:1 i.e. two parts Masha is one part of rice - as the main "grits" is used only mash with a small addition of white beans - is used when mash and rice in the ratio 1:1 - when you use mash in a ratio of 1:3. I like the 1:1 ratio. 1 Cup Mary, 1 Cup of rice.
Mash does not require soaking, just enough to wash with water.
Carrots we shall cut cubes, onions - semirings.
Meat pieces.
In Kazan will recalim vegetable oil and add chopped onion.
Fry the onion until Golden. Then sent to the onions chopped meat. On medium heat fry, from time to time stirring, until the onions are soft and the meat is not browned
Prepare the spices, you can add your favorite, which usually add to the pilaf.
Meat with onions, add carrots, spices and fry for 7 minutes.
Add the garlic cloves, I did not clean.
It's time for Masha.
Pour boiling water over 1.5-2 cm
Bring to the boil, cover and cook on low heat.
Cook until until the mash will not swell and become glossy, almost bursting.
Now add washed rice, salt to taste.
If necessary, add more water, close the lid and cook until the rice is tender. When the rice is fully cooked, if still liquid, increase the fire and it evaporated. Remove cauldron from the heat, cover and allow to infuse for 20-30 minutes.
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