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Uzbek lamb pilaf in a cauldron on the fire

0
1483
Kitchen Eastern
Calorie content 128.8 kcal
Portions 8 port.
Cooking time 120 minutes
Proteins * 5 gr.
Fats * 5.5 gr.
Carbohydrates* 24.1 gr.
* per 100 gr. product
Uzbek lamb pilaf in a cauldron on the fire
Content

Uzbek lamb pilaf in a cauldron over a fire is the most popular way to cook pilaf. It does not require much effort or culinary experience, and products for it can be purchased in the store or in the market. The dish, cooked on a fire and in the open air, undoubtedly has a special taste.

Ingredients

Cooking process

step 1 out of 10
Pour the amount of rice specified in the recipe into a separate bowl and fill it with water heated to 60 ° C, that is, hot, for 30 minutes.
step 2 out of 10
Then select the utensils for cooking pilaf over the fire. A cauldron with a capacity of at least 5 liters is ideal for this.
step 3 out of 10
Place the cauldron over the flame of the fire and heat the vegetable oil well in it. Check the temperature of the oil by placing a piece of onion in it. If it is browned immediately, the oil is ready for frying.
step 4 out of 10
While it is a little hot, peel and rinse the onions and carrots, then chop them finely to make the finished pilaf look more beautiful.
step 5 out of 10
Transfer the chopped onion to the heated oil and fry it until golden brown.
step 6 out of 10
Then transfer the lamb chopped into pieces into the cauldron. It is advisable that the meat was laid in one layer, then the pieces will be better fried. Add chopped carrots to the fried meat and add cumin and salt to your liking. When the carrots are fried, pour boiling water into the cauldron and cook the zirvak for 30 minutes without stirring it.
step 7 out of 10
Then put a head of garlic and a pod of hot pepper in a cauldron.
step 8 out of 10
Rinse the soaked rice several times with cold water. Then transfer it to the cauldron and distribute it evenly over the surface of the zirvak.
step 9 out of 10
Pour hot water over the rice so that it is 2 cm above the rice layer. Cook the pilaf under a closed lid, until cooked and the liquid has completely evaporated. At this time, do not add firewood to the fire, so that the pilaf will only languish.
step 10 out of 10
When the liquid has completely evaporated, remove the cauldron from the heat and let it brew for 30 minutes. Then stir the pilaf, removing the garlic and pepper, and the dish can be served with a meal.

Bon Appetit!
 

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