Description
Is it possible to cook pilaf for the area where you've never been? Of course, you can, and how! Here for your information recipe from southern Kyrgyzstan, where, besides, even the best sort of deviry (red rice), just in Uzgen grow. By the way, if to say the Osh Uzbek pilaf, you get Osh oshi. That is, the root is the same-the Osh has two meanings: rice and food. It turns out that Osh is a city of pilaf or food.
Ingredients
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Rice brown
300 g
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Carrots
250 g
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Zira
1 tsp
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Salt
0.5 tsp
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Onion
1 piece
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Fat
150 g
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Meat
300 g
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Tomato paste
1 tsp
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Water
600 ml
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Garlic
1 piece
Cooking
Cut into cubes fat, fry.
After you get cracklings.
Add the onions and fry until Golden brown.
Then the meat and tomato paste (optional). Salt. Fry for 5-10 minutes
Add carrots.
Fry for 5-10 minutes
Fill with boiling water. Add the head of garlic. Cook on medium heat for 30 minutes.
Parallel to soak the rice for 30 minutes.
Mode salad, pilaf (tomato, onion, cucumber, salt, 1 tsp Rast. oil) Green onions
After 30 minutes, carefully rinse the rice
Get the garlic and bones with meat (if any). Lay the rice, waiting for when the water is almost all boiled off, make indentations with a spoon.
When the water boils away, in the center of do the groove, add the Jeera (cumin), garlic, bones.
Cover with a plate, lid, tormented on low heat for 25 minutes.
Bon appetit!
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