Pilaf 2

Delicious pilaf of Uzbek cuisine will decorate any holiday and table. If you want to pamper your loved ones, then feel free to step into the preparation of this amazing and delicious dish.

Ingredients

• lamb meat (beef) 1 kg
• onion 3 pcs.
• carrots 1 kg
• garlic 1 pc.
• salt, pepper, Zira to taste.
• rice 1 kg
• red pepper 1 pc.
• fat tail g
• vegetable oil

Directions

1. Heat a cauldron or a saucepan with thick edges, then toss the fat tail fat cut in advance into pieces. Fry it well, when it starts to burn easily, take it out and pour a ladle of vegetable oil into the cauldron and chop the butter well.
2. After the oil is hot, put the onion, (cut the onion in half rings), stirring occasionally, fry it until golden brown.
3. The next step is to lay the meat, pre-cut. We mix everything from time to time and fry for 15-20 minutes, while you can salt, pepper and sprinkle with cumin. (Rub Zira in your hands to reveal its taste and smell)
4. Cut the carrots into large strips, after the meat is fried with onions, lay the carrots and fry everything, stirring until the carrots become soft. In the process, put the kettle on, let it boil.
5. After the carrots have become soft, pour boiling water over the whole level.
6. Garlic, peeled and washed from the top layer of the husk, lay in the middle and let it boil for 15-20 minutes. At this time, rinse the rice in 5 waters until the water is almost clear and leave the rice visible in the water.
7. After that, you need to remove the garlic on a plate, we still need it. Drain all the water from the rice and put it on top, then fill it with boiled water, so that it would be about a centimeter above the level of the rice and slowly stir it with a slotted spoon, without touching the meat, until the water boils away.
8. We reduce the gas to a minimum, make a hole in the middle and put the garlic again so that it is not visible. We make holes in a circle in the rice and add a little water so that our pilaf does not burn.
9. Cover with a plate, pressing down lightly, then close the lid and cook for about 20-25 minutes.
10. After that, slowly open the lid, remove the plate carefully, turn off the gas and close the lid, let it stand for another 10-15 minutes, so if the rice was a little hard, it will come to readiness. Bon Appetit.