Pilaf from lamb: a recipe from ancient Uzbek cuisine

In the east, pilaf is rightfully considered the ruler of the table, as it is also called Khan dastarkhan. And not in vain, because correctly cooked rice, served on a beautiful dish, immediately becomes the main dish on the table. Since ancient times, a great variety of the most varied recipes of pilau have been preserved, from classical ones, i.e. Generally accepted, to little-known, local recipes. Both of them were sacredly passed from father to son, from generation to generation.

The process of cooking pilaf carries in itself a mysterious ritual, endowed with secrets, enveloped in a peculiar aura of mystery. Nobody argues that much depends on the skills and abilities of the chef himself, as well as on the rules that guide when preparing a dish. As a rule, following the rules and being an inexperienced cook, you can cook quite a good pilaf.

Now tell you how to cook pilaf from mutton. The recipe is considered classic when garlic is added to the pilaf.
In general, many experts in this business use such concept, as the right pilaf, i.e. Plov, cooked according to established rules.

So, pilaf from mutton. The recipe takes its origins from ancient Uzbek cuisine.

The whole process of cooking can be divided into three parts: cooking zirvak and oil curing, the process of laying rice, and the final process of bringing rice to readiness. Zirvak is meat fried with vegetables.

Ingredients

To prepare several servings, we need about one and a half kilograms of mutton, rice-1 kg, vegetable oil by eye, about 300-350 grams, carrots about 1 kg, bulbs 2-3 pcs., 2 heads of garlic, salt and other spices and Spices.

Inventory

Before you start cooking pilova, you need to prepare a cast-iron kazanok, suitable also for other thick-walled dishes, preferably of the same shape, but not enameled. Further, a cutting board, a knife, a noisy, a kettle will be useful in order to quickly boil water.

Let's start preparing the products.

Meat washed, dried and the regime into pieces, 100 grams each. Onions must be cut into half rings, the thickness is medium. Carrots cut into not too thin straws, as a rule, the size of the cut must be 3x3 mm. All the products we cook are put aside, without mixing them. It is better to cover up something that does not dry up. Then proceed to the oil caking. To do this, we pour oil into pure kazanok and keep it on high heat for about 10 minutes.

In order to cook the correct pilaf from lamb, the recipe must necessarily contain the preparation of the zirvak.

In the heated oil we lower the pieces of meat, we interfere every 5 minutes with a shuffle, the main thing is that the meat is evenly fried from all sides. If the pieces are brown, put onions on top of them, add black pepper and salt, stir. After a few minutes, pour the boiling water so that it covers the meat well, after the water boils, reduce the fire, close the lid, leave for 20 minutes to languish meat, onions and carrots. Add spices, specially bought in the store for Uzbek pilaf, cover the carrots, cover with a lid for another 5 minutes. Zirvak is ready.

Filling rice.

Rinse the rice, soak it in warm salted water for an hour, drain the water. Then add zirvak in rice, add salt and turmeric 0,5 tsp.

In a separate bowl filled with boiling water, we pour rice again, so that the water covers the rice by 2-3 cm. Close the lid and leave a strong fire for 2 minutes, then put the garlic, close the lid again. After 15-20 minutes, rice should reach. If the water does not protrude, reduce the gas to a minimum and cover the cauldron with a towel so that rice does not turn into a mess. After 15 minutes, the rice should be ready. We cooked pilaf from mutton, the recipe, as we see, is not very complicated. Now there should be no difficulty in how to cook pilaf from mutton. Of course, pilaf from mutton in a multivark is also good, for taste and color as they say. But if the cooking process is based on ancient recipes, the atmosphere of mystery that links generations is preserved.