They say that on the festive table on the coming New Year's Eve there should be pilaf - after all, the symbol of 2020, the Metal Rat, is very supportive of both cereals and beef or lamb. The main thing is that the meat should not be greasy, and the pilaf should be cooked in accordance with all the rules - the symbolic rodent is unusually meticulous and picky.
Pilaf on the New Year's table is an infrequent guest, but very honorable
Therefore, if you want luck to accompany all your affairs in the new year, try to appease the Rat and add pilaf to the holiday menu. And we will help you save time on finding recipes - we offer you a simple technology for cooking delicious Uzbek pilaf.
To make this dish a highlight of your feast, stock up on the following ingredients:
- Lamb (or beef) - 1 kg
- Long grain rice - 200 g
- Onions - 4 heads
- Vegetable oil - 300 ml
- Garlic - 2 cloves
- Carrots - 1 kg
- Dried red pepper - 2 pcs.
- Ground cumin (zira) - 1 tablespoon
- Coriander Seeds - 1 teaspoon
- Salt to taste
- Dried barberry - 1 tablespoon
Rice should be washed so that the last drained water remains transparent. The heads of garlic are peeled, but not divided into cloves. 3 onions and carrots are peeled, onions are cut into half rings, and carrots are cut into thin strips.
Pilaf is an oriental dish, but highly regarded in any part of the world!
We warm the cauldron and heat oil in it. In this oil, we need to fry the unpeeled bulb until it turns black. Then throw the onion. The rest of the onions must be cut and, stirring, fry it to a dark golden color - it will take a little less than 10 minutes. Add the mutton, diced, and fry until a crust appears.
Next, add carrots, fry for 3 minutes without stirring, then mix everything well and cook for another 10 minutes, stirring constantly.
You can decorate the dish with the floor with quail eggs, boiled chickpeas and lemon slices
Now pour boiling water so that it is 1 cm higher than the entire contents of the cauldron. Add hot dried pepper, reduce heat again and simmer for an hour.
We mix zira and coriander, rub it with our hands or in a mortar, but better with our hands. Add the barberry and send it all together to the meat. Next you need to add salt. It is also important to reduce the heat and cook until soft carrots for about 10-15 minutes.
Rinse the rice again, let it drain water. You need to put it on the meat, level it, increase the heat to the maximum and pour boiling water into the cauldron so that it covers the rice with a layer of 3 centimeters.
Cooking rice is easy, but it's important to stick to the right technology.
As soon as the rice absorbs water, we squeeze the heads of garlic into the contents of the cauldron, reduce the heat to medium and simmer until the rice is ready. Using a slotted spoon, we check the readiness: if a light blow on the rice surface makes the sound muffled, in the pilaf it will be necessary to make several through punctures with a thin wooden skewer. Then cover, turn down the heat to the minimum and leave for 30 minutes.
