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➠ Lamb pilaf with chickpeas

Lamb pilaf with chickpeas

964

Kitchen Eastern

Calorie content 124.6 kcal

Portions 8 port.

Cooking time 120 minutes

Proteins * 5.5 gr.

Fats * 6.5 gr.

Carbohydrates* 22.4 gr.

Content

Lamb pilaf with chickpeas is one of the varieties of Uzbek pilaf. By itself, chickpeas do not affect the taste of pilaf and are added for a variety of dishes. These peas must be pre-soaked for several hours. Such pilaf is prepared for both everyday and festive menus. For pilaf with chickpeas, it is better to use Devzir red rice. Cooking pilaf in a cauldron, although it is possible in a frying pan with thick walls.

Ingredients

Rice Devzira 600 gr. Mutton 0.8 kg Onion 2 pcs. Carrot 600 gr. Garlic 1 PC. Zira 1 tsp Chilli 1 PC. Salt taste

Cooking process

Rinse the chickpeas in advance and fill with cold water for 2 hours, as much as possible. It is also advisable to soak rice for pilaf in cold water for 30 minutes. Cut the lamb for pilaf into cubes up to 3 cm thick.

Peel and rinse the carrots and onions. Then chop the onion into half rings of medium thickness. Chop the carrots into strips with a sharp knife.

Heat the vegetable oil well in a bowl for cooking pilaf (cauldron or frying pan). Then in hot oil, so that the onion pieces sizzle intensely, fry them until they are almost brown and dry.

Then put the pieces of lamb into the fried onion and fry them over high heat until golden brown.

Then put the carrot straws into the cauldron to the meat and fry it with the meat so that the carrots become soft.

Pour the fried meat with vegetables with completely clean water and put the head of garlic peeled from the outer husks and a pod of hot pepper in the broth.

Then transfer the soaked chickpeas to the zirvak (fried meat with vegetables), evenly distributing it over the meat. Sprinkle the chickpeas with 2 teaspoons of salt. The dish will not be salty, as the rice will take some of the salt.

Simmer zirvak with chickpeas over high heat for 10 minutes.

After that, remove the pepper and garlic and put the soaked rice in an even layer in the cauldron. Do not stir the zirvak with rice.

Cook the pilaf on maximum heat until the liquid is almost completely evaporated, for which, with a spoon, make several holes in the pilaf so that the steam comes out sooner. The rice should remain moist.

When the liquid has evaporated, sprinkle the pilaf with cumin and put the pepper and garlic head back. Cover the cauldron with a lid and cook the pilaf over low heat for 30 minutes.