Pilaf with lamb in a cauldron on the stove

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 is prepared-frying of this dish or, in another way, zirvak.

Stalik Khankishiev knows a lot about cooking the right fatty 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.

To prepare real pilaf, you will need a cauldron, meat, rice, onions, carrots and aromatic spices. In what proportions you need to take these products, we will tell you in our recipe. It is suitable for preparing this dish both at home and at a picnic.

Loose and fragrant pilaf with lamb in a cauldron on the stove at home. Such a dish will nourish you, give strength and energy for a productive day.

Lamb pilaf is traditionally cooked in a cauldron with fat tail fat over an open fire. But even at home, you can cook this hearty and nutritious dish.

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.

The correct lamb pilaf is not prepared quickly, and it is important to fulfill certain conditions correctly. For proper pilaf, take only fresh lamb and preferably young. The correct choice of dishes is important: pilaf is cooked only in a cauldron and on an open fire or on the stove. Meat, rice and carrots are taken in equal amounts. For proper pilaf, you need fat tail fat. For such pilaf, Basmati crumbly rice is taken. Mandatory spices for proper pilaf are always cumin, barberry, hot peppers and garlic.

Cooking delicious pilaf is a special skill that is acquired only by the experience of the hostess. Your attention is given a recipe for the classic lamb pilaf. Pilaf is prepared only in a cauldron. It is important to carefully choose the products for pilaf, because the main taste depends on it. Lamb is taken on the bone. For pilaf you need fat tail fat. Rice is taken from hard varieties: "Basmati" or "Devzir". Zira is an obligatory spice of pilaf. Cooking pilaf on the stove in a cauldron.

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.

Knowing some culinary secrets, you can cook delicious crumbly pilaf at home. The dish is not inferior in its qualities to pilaf cooked in nature. Pilaf is prepared in a cauldron with thick walls. Rice is taken long-grain and preferably steamed. From lamb for pilaf, a scapula or ham is best suited. The main condition for perfect pilaf is the right spices.

To cook delicious lamb pilaf in Uzbek, it takes both time and the skill of the hostess, which is gained by experience. This dish is prepared for a Sunday family dinner or a festive table. For pilaf in Uzbek, 6 ingredients are required: lamb, rice, onions, carrots, garlic and hot peppers.Good fresh lamb, high-quality rice and a cast-iron cauldron with thick walls are taken for such pilaf, then you will delight both guests and loved ones with this dish.