Pilaf

This will take a lot of time and effort, but the result will delight everyone!

Ingredients

• rice variety devzira - 1 kg
• lamb pulp - 1 kg
• fat tail fat - 300 g
• medium-sized onions - 3 pcs.
• carrots - 1 kg
• heads of garlic - 2-3 pcs.
• refined vegetable oil - 100 ml
• lamb bones - 200-300 g
• cumin - 1.5 tsp.
• ground paprika - 2 tsp
• chili pepper - 1 pc.
• salt to taste

Directions

1. Prepare rice for pilaf. Rinse it seven to eight times with plenty of water until it turns clear. Then fill the rice with warm water (37 ° C), salt generously and leave for 3 hours.
2. Cut the lamb flesh for pilaf into cubes with a side of 3 cm. Cut the fat into cubes with a side of 2 cm. Cut the onion into half rings. Chop the carrots into thin strips 4–5 cm long. Cut off the root of the garlic heads and remove the top layers of the husk, leaving only the thinnest.
3. Prepare zirvak for pilaf. Heat refined vegetable oil in a cauldron over high heat until a white haze appears. Put pieces of fat tail fat in a cauldron and melt until light golden brown and reduced in volume.
4. Put the resulting greaves into a plate with a slotted spoon. Put the lamb bones in a cauldron with hot fat and fry until brown. Place on a plate. When the oil returns to its temperature, add the onion to the cauldron and fry until golden brown. During this time, the oil should become transparent again.
5. Add the lamb pulp and stir-fry until golden brown. Add carrots. Fry until reduced in volume by a third. Be careful not to damage the straws while stirring.
6. We proceed to the stage of preparation of Andijan pilaf, which is called "the first water". Pour hot water into the cauldron so that it covers the contents by 2 cm. Add the paprika and two-thirds of the cumin by rubbing the last with your fingers. Bring to a boil and return the fried bones to the cauldron.
7. Dip the heads of garlic and a whole chilli pod into the zirvak pilaf. Reduce heat to low and cook for 40-60 minutes. Salt heavily in the middle of the process (taking into account future rice introduction).
8. Drain all the water from the pilaf rice. Place the rice on top of the zirvak and flatten. Pour hot "second water" through a slotted spoon so that the water does not "hit" the rice layer. Add enough so that it barely reaches the top grains. Smooth the rice again and add a little salt.
9. Increase heat to maximum. Zirvak and water should boil evenly and give powerful steam that will process the rice. In this case, he will "take" as much liquid as needed. The water should evaporate to a layer of zirvak.
10. "Close" pilaf. Try the rice first: it should be dry but almost cooked (the inside doesn't crunch). Gently, with a slotted spoon, collect the rice with a hemisphere from the walls to the center. Dip the heads of garlic into rice. Use a thin stick to make several holes to the bottom of the cauldron.
11. Rub the remaining cumin in your fingers and sprinkle with pilaf. Close the cauldron tightly and reduce heat to low. Cook for 30 minutes. Place the pilaf on a large plate in a slide, placing steamed garlic and chili in the center.