Pilaf in the cauldron. The recipe of the Uzbek dish

Pilaf in a cauldron, the recipe of which in different places of Central Asia will be different, is a real pearl of eastern cooking. If you get acquainted with the subtleties of its preparation and embody them in your kitchen, then chances are that you will get a truly authentic dish, and not just meat with rice and vegetables. Let's consider the recipe for cooking pilaf in kazan. And also possible deviations from it.

Uzbek pilau in the cauldron. Recipe

It will take about a kilogram of mutton (it is a bone with no bones), three pieces of dorsal part with ribs, fattening fat or quality vegetable (preferably olive or corn) oil. These are the main ingredients. In addition to them you need a kilogram of rice, as much carrots, three onions and garlic, three green peppers, cumin (zira), dried barberry. The quality of carrots is very important. Pilaf in a cauldron, the recipe of which we describe, requires a special variety. The ideal carrot for him is red, but not too juicy, slightly dry. It must be cut with a knife of medium size straw. Then prepare the meat. It is cut into cubes with a side about one and a half centimeters. The costal part should be slightly discouraged and marinated in salt. Rinse rice until clean, soak in warm water. Put the cauldron on a strong fire, put into it diced lard and dunk the fat to the state of squall. The latter extract a noise. If you cook pilaf in kazan, the recipe allows you to use vegetable oil. It needs to be burned and put a whole bulb in the burning oil, and then fry until the black scorching. The bulb needs to be thrown away - it served to remove extraneous smells from vegetable fat . Dip into the oil prepared in this way the rib side of the meat, fry for five or six minutes. The stone acquires a golden brown color in the process. Remove from the cauldron, set aside. Bring the oil back to the boil again and fry the onion rings until dry, then add the meat. Fry, not reducing the fire. Fill the carrots, mix, trying not to break the pieces. Cook for about fifteen minutes, turn off the fire, put in the zir. Then pour in the hot water, it should be covered with all fried foods. Lower whole heads of garlic, pepper. After that, reduce the heat and stew the mixture until the broth is clear. Put the soaked rice into the cauldron, from which the water was previously drained. Level the surface, but do not interfere in any way. Stroke for ten minutes, then turn off the fire and cover with a lid. Twenty minutes dish should be infused.

Additional Details

Pilau in a cauldron, the recipe of which you now know, is a very specific dish. It requires a number of subtleties. In addition to the fatty fat and the correct carrots, spices are necessary. The main one is zira or cumin. It looks like cumin. And it is used for aromatization of meat dishes. For the pilaf, a black zirka is needed - it is smaller. Dried barberry can be added at the stage of laying meat and other spices. It gives a specific sourness, but does not fundamentally affect the taste of the dish. But without zira in pilova, you can not do without.