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➠ Uzbek pork pilaf in a cauldron

Uzbek pork pilaf in a cauldron

1948

Kitchen Eastern

Calorie content 136 kcal

Portions 6 port.

Cooking time 120 minutes

Proteins * 4.8 gr.

Fats * 11.2 gr.

Carbohydrates* 16.7 g

Content

Many people know firsthand about this wonderful dish. It will easily satisfy hunger and warm you. We offer you to cook real Uzbek pilaf in a cauldron.

Ingredients

Cooking process

Rinse the rice in several waters.

Wash the pork and cut into cubes, the onion into half rings, and the carrots into strips. Remove the top layer of husk from the garlic.

Put the cauldron on the fire, pour in the vegetable oil, put the onion and fry it until transparent.

Then add the pork, fry it on all sides until golden brown, then add the carrots and fry for 3-5 minutes. Rub cumin and coriander into the cauldron with your fingers, add barberry, hot pepper and salt.

Reduce heat and cook until carrots are tender.

Next, lay out the rice, flatten it, pour in water and put in the garlic. The water should be 2-3 centimeters higher than the rice.

Simmer pilaf over low heat for 25-30 minutes. When the water is absorbed, cover the cauldron with a lid and continue to simmer until the rice is cooked for 30 minutes.