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Lamb pilaf according to Stalik Khankishiev's recipe in a cauldron

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1741
Kitchen Eastern
Calorie content 250.9 kcal
Portions 8 port.
Cooking time 130 minutes
Proteins * 5 gr.
Fats * 28 gr.
Carbohydrates* 24.1 gr.
* per 100 gr. product
Lamb pilaf according to Stalik Khankishiev's recipe in a cauldron
Content

Stalik Khankishiev knows a lot about cooking the right fat pilaf. Therefore, if you want to surprise your guests with a great meat dish, then this proven recipe will definitely come in handy for you.

Ingredients

Cooking process

step 1 out of 7
Wash the vegetables. Cut carrots into strips, onions into half rings. Remove the top layer of husk from the garlic and cut the roots.
step 2 out of 7
Wash the meat, pat dry with paper towels and cut into medium-sized cubes.
step 3 out of 7
Rinse the rice several times with water and soak for a while. Put the cauldron on the fire, pour sunflower oil into it, put fat tail fat and one onion, fry them until golden brown and remove from the cauldron.
step 4 out of 7
Then put the onion in a cauldron, fry it until a beautiful golden color. Next, lay out the meat, fry it along with the onions. Then add the chopped carrots, continue to fry for 10-15 minutes. After that, reduce heat and add cumin.
step 5 out of 7
Pour in water and put the heads of garlic and chillies in a cauldron. Let the zirvak boil for 30-40 minutes, then add salt.
step 6 out of 7
Drain the water from the rice and put it in a cauldron, pour boiling water over the contents of the cauldron, the rice should be completely covered with water. The fire should be as high as possible. The pilaf will boil intensively and gradually the water level will decrease, use a slotted spoon to collect the rice in the middle of the cauldron and continue cooking over medium heat.
step 7 out of 7
Cover the cauldron with a lid and simmer the pilaf for another 20-25 minutes until cooked. Then stir the contents of the cauldron. Serve the pilaf hot, garnish with garlic heads.
Bon Appetit!

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