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Correct lamb pilaf in a cauldron

0
2055
Kitchen Eastern
Calorie content 227.7 kcal
Portions 10 port.
Cooking time 150 minutes
Proteins * 5.3 gr.
Fats * 24.9 gr.
Carbohydrates* 22 gr.
* per 100 gr. product
Correct lamb pilaf in a cauldron
Content

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 a stove. Meat, rice and carrots are taken in equal quantities. 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.

Ingredients

Cooking process

step 1 out of 18
Rinse the lamb for pilaf under running water and pat dry with a towel. Then select the bones and cut the meat into pieces the size of a walnut.
step 2 out of 18
Cut the lamb (fat tail) fat into small cubes, because it is it that gives the pilaf a real oriental taste and aroma. Part of the lard, if desired, can be replaced with vegetable oil.
step 3 out of 18
Chop the peeled onions into medium-sized pieces of any shape and remember that thinly chopped onions are fried more quickly.
step 4 out of 18
Chop the peeled and washed carrots into thin cubes. For proper pilaf, carrots are not chopped on a grater, as they are lost in the finished dish.
step 5 out of 18
Prepare the pilaf spices. Rub the zira in your palms or a mortar to fully reveal its aroma. Then mix it with barberry. Remove the outer husk from the garlic heads.
step 6 out of 18
Place the pilaf cauldron on the stove and heat well. Then transfer the pieces of lamb lard into it and fry it over medium heat.
step 7 out of 18
When the lard is melted, remove all greaves with a slotted spoon.
step 8 out of 18
Salt the fried crispy cracklings and you can invite someone to eat them right away with fresh onions. It's delicious.
step 9 out of 18
Place pieces of lamb in hot fat and turn on high heat.
step 10 out of 18
Stirring constantly, fry the meat until golden brown on all sides, just do not dry it out.
step 11 out of 18
Then transfer the chopped onion to the fried meat and fry it over medium heat, also until golden brown.
step 12 out of 18
When the juice from the onion has completely evaporated, transfer all the chopped carrots to the cauldron and add a pinch of salt and cumin to it.
step 13 out of 18
Saute the carrots for 10 minutes, until tender.
step 14 out of 18
Then fill everything with hot water from the kettle so that the water completely covers all the fried ingredients. Put the rest of the seasonings, hot pepper pods, garlic heads in the broth and add salt to your liking. Simmer zirvak (meat with vegetables in broth) for 40 minutes over low heat. Remove a sample by the end of the extinguishing. Zirvak should be salty enough, because rice will take some of the salt.
step 15 out of 18
Rinse rice for pilaf 5-8 times with cold water and put it in an equal layer on top of the finished zirvak.Then pour hot water into the cauldron 1.5 cm above the rice layer. It is better to immediately pour less water and top up during cooking as it boils away.
step 16 out of 18
Cook pilaf over low heat and covered with a lid until the rice is cooked through. This is about 1 hour on average. After 20 minutes from the start of cooking with a slotted spoon, stir the rice a little from the walls to the center. If the rice is already cooked, and the water remains at the bottom of the cauldron, make several holes in the pilaf from top to bottom, then the water will evaporate completely.
step 17 out of 18
Leave the cooked right pilaf for 20 minutes under the infusion lid.
step 18 out of 18
Then put the pilaf on a large platter in reverse order: rice, pieces of meat and vegetables on top. You can invite guests to the table.

Bon Appetit!

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