Pilaf with lamb in a pan

Lamb pilaf is a hearty and delicious dish. The main thing is to choose high-quality rice, because this is the main ingredient of the dish. In this recipe, we will look at cooking pilaf in a wok.

Pilaf is best served immediately after cooking, while it is still fragrant with spices. At home, Uzbek pilaf is best cooked in a pan, and you can serve it with vegetable salads or thin lavash.

A picnic or a hearty lunch for a large company - pilaf with lamb will help feed everyone. In this recipe, we'll show you how to make a delicious brown rice dish.

They say that there are as many pilaf recipes as there are cooks. You are offered a time-tested recipe for cooking this dish in an ordinary apartment and on a gas stove. By following the recipe steps correctly and observing the amount of ingredients, you will end up with real crumbly pilaf, not rice porridge with meat. For pilaf, you need a cauldron or a saucepan with a spherical thick bottom to keep the temperature well. Meat and rice, onions and carrots are taken in equal quantities. Zira, garlic and pepper are required for pilaf, and the rest of the spices are added as desired.

Delicious lamb pilaf can be cooked not only in a cauldron or duck, but also in a frying pan, only so that it has high sides and thick walls. Pilaf from a frying pan with aroma and taste is not inferior to traditional food.A dish is being prepared in a frying pan not in reserve, but to eat once.

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.

Let's cook pilaf according to the Armenian recipe with sweet dried fruits and young lamb meat. The combination of sweet notes with rice and the meat component gives the pilaf a special character - such a dish will appeal to those who like unusual flavor combinations. Generally speaking, you can also use tender pork or chicken. Of course, this is not a substitute for young lamb, but as a decent affordable alternative, it is an excellent one.

This pilaf is more than enough for a large company - nourishing, tasty, sincere. We definitely use long-grain rice, it will give the necessary friability to pilaf. We take lamb as the meat component, although, of course, you can use both pork and beef, depending on the product available. For flavoring, put cumin, coriander and garlic in pilaf - thanks to them, pilaf acquires a characteristic appetizing taste and aroma.

We will cook pilaf with chickpeas and barberry on the basis of lamb with an abundance of spices - a real oriental dish. Pilaf will look especially attractive if you take pieces of lamb loin on the bone. Of course, we use long-grain rice - it will provide the required friability. For sweet and sour notes, we also put raisins in pilaf. We suggest frying Zirvak using fat tail fat. If not, take just vegetable oil.