Chaikhansky pilaf

Despite the name, this is the most traditional pilaf recipe used by many families. Rice for it is not used long-grain, most often varieties of alanga.

Ingredients

• 1 kg lamb, sternum or loin
• 300 g lamb bones, rib or vertebral part
• 100 g fat tail fat
• 1 kg of alanga rice
• 1 kg of red carrots
• 2-3 medium onions
• 2 heads of garlic
• 250 ml refined vegetable oil
• salt
• Spice mix:
• 1.5 tsp cumin, 1 / 2-1 / 4 tsp. red hot pepper, 1 tsp. paprika and 1 tsp. barberry

Directions

1. Cut the lamb pulp for chaikhani pilaf into 8-10 pieces, the fat into cubes with a side of about 1 cm. Chop the carrots into strips 5-6 cm long, about 2 mm wide. Cut the onion into half rings. Cut off the root of a whole garlic and remove the top layers of the husk, leaving only the thinnest.
2. Fry the bones in a cauldron
3. For a zirvak, heat oil in a cauldron over maximum heat until the first haze appears. Put pieces of fat tail fat in a cauldron. Melt them until light golden and diminish in volume. Transfer the greaves to a plate with a slotted spoon. This is a delicacy: it is called "jiz" and is usually eaten hot, with a flatbread and raw onions. Place the bones in a cauldron and fry them, stirring occasionally, until dark brown.
4. Add the onion to the cauldron, fry, stirring constantly, until light yellow. Then lay out the meat. Fry, stirring occasionally, until the liquid has evaporated and the meat is golden brown. Add the carrots and cook, stirring gently, briefly, until slightly browned.
5. Add spices
6. Now the stage "first water": pour 1.25 liters of hot water into the cauldron. Set aside a little cumin, rub the rest and add to the cumin. Immediately after the zira, add all the other spices, immerse them in the zirvak.
7. Dip whole heads of garlic into the zirvak. Reduce heat to low and simmer for 40-60 minutes. In the middle of the process, add about 3 tsp. salt and taste. Zirvak should seem oversalted to you, with the expectation that you add rice. At the same time, remove the heads of garlic and set aside - their time will come yet.
8. Rinse the rice
9. As soon as you have fixed the beginning of those 40 minutes, rinse the rice in 7–8 waters. Pour the rice with warm (37 ° C) boiled water and salt generously, leave for 20–25 minutes. The rice should not protrude above the water, otherwise it will become brittle.
10. When the zirvak for teahouse pilaf is ready, drain the water from the rice. Smooth the zirvak and gently transfer the rice to the surface of the zirvak in an even layer. The rice should not mix with the zirvak, but only lie on it.
11. Second Water Stage: Gently pour hot water onto the slotted spoon. Pour in enough water so that it barely reaches the top rice. Increase the heat to the maximum so that the zirvak and water boil evenly and begin to steam. The water should evaporate to a layer of zirvak. In the case of cooking in a flat-bottomed cauldron, it happens that the steam is unevenly distributed or comes out too slowly. It is permissible to very carefully turn the rice in layers, moving the distant layers to the center, central to the edges. Accordingly, you also touch the rice from the lower and upper layers. Thrice careful! Firstly, so as not to damage the rice, and secondly, so as not to touch the layer of zirvak. It must remain intact.
12. Try one grain of rice. It should be almost ready, dryish, but uniform on the inside. If a dense crunchy part is felt inside, then the rice "wants" more water. Add more hot water as carefully as described. Evaporate again and taste again. Place the garlic over the rice. Gently, with a slotted spoon, collect the rice with a hemisphere from the walls to the center. Dip the garlic in rice. Use a stick to poke several holes in the rice to the bottom of the cauldron. If you still think that the rice still needs water, you can pour quite a bit of water into the holes with a teaspoon. Smooth the rice layer over the holes. Rub the remaining cumin in your fingers and sprinkle with pilaf. Close the cauldron tightly with a lid and reduce heat to low.
13. Do not open the lid. You can start cutting the achichuk salad by the chaikhana pilaf.
14. Transfer pilaf to a plate
15. After 30 min. open the lid and very gently, starting from the side of the cauldron, prying with a slotted spoon and shaking, shift the rice layer by layer, getting to the zirvak. Place the garlic on a plate along the way. Then, gently, with movements from bottom to top, gradually lift the meat and carrots, shaking them off in rice. Set aside the meat immediately to cut it into smaller pieces, set aside the bones. After mixing everything evenly, put the chaikhani pilaf in a heap on a large dish, put the chopped meat on top and place the heads of garlic.