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Lamb pilaf with fat tail in a cauldron

0
1491
Kitchen Eastern
Calorie content 116.3 kcal
Portions 4 port.
Cooking time 110 minutes
Proteins * 4.4 gr.
Fats * 11.1 gr.
Carbohydrates* 11.4 gr.
* per 100 gr. product
Lamb pilaf with fat tail in a cauldron
Content

One of the obligatory points of preparation of the correct Uzbek pilaf is the melting of fat from fat tail fat. It is on it that the base-frying of this dish or, in another way, zirvak is prepared.

Ingredients

Cooking process

step 1 out of 6
Cut the fat tail into cubes, put it in a cauldron and melt the fat out of it. Remove the greaves from the cauldron.
step 2 out of 6
Cut the meat into medium-sized pieces, put it in a cauldron and fry until golden brown over high heat.
step 3 out of 6
Cut the onion into half rings, the carrots into strips. First, fry the onions with the meat for a couple of minutes, then add the carrots. Pour boiling water over the frying, simmer for 1-1.5 hours under a closed lid.
step 4 out of 6
Next, put the washed rice in a cauldron, salt.
step 5 out of 6
Pour boiling water over the rice, press the head of garlic and hot peppers into it, add seasoning for the chaff.
step 6 out of 6
Simmer pilaf, covered over moderate heat, for 30 minutes until tender. Then remove the cauldron from the heat, let the pilaf brew under the lid for 10 minutes, stir it and serve hot.
Bon Appetit!

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