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Uzbek pilaf with chickpeas and raisins

0
1548
Kitchen Eastern
Calorie content 131.3 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 5.1 gr.
Fats * 6.3 gr.
Carbohydrates* 24.8 g
* per 100 gr. product
Uzbek pilaf with chickpeas and raisins
Content

Uzbeks are famous for their pilaf - it is luxurious with a rich taste, which ideally combines notes of fried meat, chickpeas, sweet raisins and barberry with sourness. And we have not yet mentioned spices. You don't have to go to an Uzbek restaurant to enjoy this dish. If you wish, you can cook such pilaf at home. There is nothing complicated in the process. The main thing is to follow a certain sequence when laying the ingredients. And, of course, study the list of essential foods.

Ingredients

Cooking process

step 1 out of 12
My chickpeas from external possible contamination, we sort out from defective specimens. Pour the peas into a deep bowl and cover with cold water. Leave the chickpeas to soak for six to eight hours. Convenient to leave overnight.
step 2 out of 12
We wash the rice until clear water. The grains must be free of excess starch - this will ensure the friability of the pilaf. If your rice is brown, unpolished, then it must be soaked for a couple of hours before cooking pilaf. If the rice is ordinary white, then it is enough just to rinse it well.
step 3 out of 12
Remove the husk from the onion, wash it, dry it and cut it into thin half rings. Peel the carrots from the upper skin, rinse, dry and cut into thin long strips.
step 4 out of 12
Pour vegetable oil into a cauldron or a thick-walled pan so that it covers the bottom with a layer of five millimeters. We warm up. First, pour onions into hot oil and fry them until translucent. Dry the meat and cut into small cubes. We spread the meat to the onion, stir and continue cooking until the meat pieces begin to brown slightly. Then add the carrots, mix and fry for another five to six minutes until the carrots are soft.
step 5 out of 12
Pour the prepared chickpeas into the cauldron for meat and vegetables (drain the water from soaking). Rinse the raisins and pour them after the chickpeas. We pour in such an amount of water that it covers the contents of the cauldron by two centimeters. Pour in salt to taste. Three heads of garlic in hands to remove the upper husk, then wash it and cut off the lower part a little so that the cloves stick together. We put the garlic in a cauldron, immerse it in liquid.
step 6 out of 12
Add barberry, pilaf seasoning and half chili.
step 7 out of 12
Bring everything together to a boil and simmer for ten minutes.
step 8 out of 12
After the specified time has elapsed, remove the garlic and hot pepper, set them aside. Now put the washed rice in the cauldron. In no case do we mix it with meat and vegetables. Align the groats over the contents of the cauldron in a flat layer.
step 9 out of 12
The rice should be covered with liquid by about one centimeter. If there is not enough liquid, pour in more hot water.Pour cumin on top of the rice and lay out the deferred pepper and garlic.
step 10 out of 12
We close the cauldron with a lid and cook pilaf over low heat for thirty minutes.
step 11 out of 12
After the specified time has elapsed, turn off the stove, and gently mix the pilaf and leave it in the cauldron under the lid for another twenty to twenty-five minutes to reach readiness.
step 12 out of 12
We lay out the ready-made pilaf from the cauldron on plates, serve hot, sprinkle with fresh chopped herbs on top. The perfect accompaniment is a fresh vegetable salad.
Bon Appetit!

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