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Classic lamb pilaf in a cauldron

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656
Kitchen Eastern
Calorie content 227.1 kcal
Portions 8 port.
Cooking time 150 minutes
Proteins * 5 gr.
Fats * 26.3 gr.
Carbohydrates* 24.1 gr.
* per 100 gr. product
Classic lamb pilaf in a cauldron
Content

Cooking delicious pilaf is a special skill that is acquired only by the experience of the hostess. Here is a recipe for the classic lamb pilaf. Pilaf is prepared only in a cauldron. It is important to carefully choose the products for pilaf, because the main taste depends on it. Lamb is taken on the bone. For pilaf you need fat tail fat. Rice is taken from hard varieties: "Basmati" or "Devzir". Zira is an obligatory spice of pilaf. Cooking pilaf on the stove in a cauldron.

Ingredients

Cooking process

step 1 out of 19
First, prepare all the ingredients for the pilaf. Rinse the lamb, then separate it from the bones and cut the meat into medium pieces. Chop the lamb fat finely. Chop the peeled onions and carrots into thin rings and strips. Leave a couple of carrots whole. Remove the outer husk from the garlic.
step 2 out of 19
Rinse the rice chosen for pilaf thoroughly with cold water.
step 3 out of 19
Place the cauldron on the stove and heat it up.
step 4 out of 19
Then pour the required amount of vegetable oil into the cauldron and heat it well. Put pieces of lamb fat into the heated oil.
step 5 out of 19
Remove the fried bacon from the cauldron and put the lamb bones in the hot oil. Pour a pinch of salt and cumin to the bones, kneading it in your hand or a mortar. Fry the bones until golden brown.
step 6 out of 19
Then transfer the onion rings and whole carrots to the cauldron. Also fry them until golden brown, stirring occasionally with a slotted spoon.
step 7 out of 19
Then put pieces of meat in a cauldron.
step 8 out of 19
Fry the meat for 7-10 minutes until golden brown.
step 9 out of 19
Then transfer the carrot strips to the fried meat, and mix everything well.
step 10 out of 19
When the carrots are soft, pour 1 liter of clean water into the cauldron.
step 11 out of 19
Put the garlic heads and hot pepper pods in the boiled broth and make a small fire under the cauldron.
step 12 out of 19
Darken zirvak (meat with vegetables) for 30 minutes. Then remove the seeds, heads of garlic, carrots, pepper pods from the cauldron and transfer the washed rice to the cauldron.
step 13 out of 19
Spread the rice with a slotted spoon evenly on top of the zirvak and salt to your liking. Increase the fire to maximum.
step 14 out of 19
Do not mix rice with zirvak, just carefully correct it with a slotted spoon so that the rice layer is even.
step 15 out of 19
When cooking, the rice will absorb water, and as the water decreases, reduce the heat under the cauldron.
step 16 out of 19
Simmer the pilaf until the rice is cooked, which is determined by the taste test: the rice should be uncooked, firm and not firm on the inside. In the finished rice, make a small depression with a slotted spoon and transfer the seeds with carrots, garlic and pepper into it. Pour 2 tablespoons of crushed cumin to the pilaf and cover everything with rice.
step 17 out of 19
Then turn off the fire. Cover the cauldron with a warm towel and a plate or lid and leave the pilaf for 30 minutes, so that it "reaches" and infuses.
step 18 out of 19
While the pilaf is infused, prepare a salad of fresh tomatoes and onions for serving pilaf.
step 19 out of 19
Transfer the cooked classic lamb pilaf in a cauldron to a beautiful dish. Top with seeds, pepper and garlic and serve.

Delicious and successful dishes!
 

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