Preparation of pilaf in kazan: detailed step-by-step recipe

Preparation of pilaf in a cauldron is a special ritual. It only at first glance it seems that there is nothing difficult in frying meat and stewing rice. Real connoisseurs know a lot of secrets, without which the real Uzbek plov will not work. If there is a desire to master the subtleties of cooking this popular Central Asian dish, this article is for you.

Preparation of Uzbek pilaf in Kazan

Everyone knows that in the East, lamb is traditionally used in all culinary dishes. Pilau is no exception. Here is the list of required ingredients:

• Lamb - flesh and back with ribs. The total weight is about 1.5 kg (if lamb is still not found, take veal);
• Fattening fat (in extreme cases - vegetable oil) - 350 grams;
• Medium-grained rice (if you find, use the special rice "dev-zera") - 1 kg;
• Red ripe carrots - about 1 kg;
• Onions - several medium heads;
• Several heads (2-3) of garlic;
• Green and green pepper - 2-3 pieces;
• Zira and salt.

Technology of preparation

Where does the preparation of pilaf begin in the cauldron? Of course, with the cutting of meat. So, step by step instruction.

1. Cut the lamb into pieces 1.5 cm in size. Place the ossicles aside, sprinkle the ribs a bit, add them and put them to marinade. Lamb for pilau should be young, with a little fat.

2. Carrots - one of the main components of this pilaf. Cut it correctly. It is cut, do not use graters and shredders. Carrots should be chopped by hand in thin strips. For pilaf choose ripe and not early roots .

3. Clean and rinse the rice properly. Water should be clear and clean. Then soak it in warm water. Now heat up the cauldron. Fire put on a maximum. In the hot container place the fat, cut into pieces. Drain the fat from it. Remove cracklings. Salo can be replaced with a good oil. It must be calcined until a faint haze appears.

4. Now lower the ribs into the oil. Fast frying. Turn over several times. As soon as the meat became golden, we remove it from the cauldron. Again, heat the oil and dip it into the onions cut into half rings. Fry it until golden brown. The water contained in the onion will quickly evaporate. After that, we lower the meat into the cauldron, stirring occasionally with onions.

5. Cover the carrots with an even layer. After a couple of minutes, stir everything. Fry for 15 minutes and at the end of the frying, reduce the fire to an average level. Fill in a portion of the zira. As soon as the carrot is soft, and an appetizing aroma appears, pour in hot water. It should cover all the ingredients by 1.5 cm.

6. We continue cooking pilaf in the cauldron. We lay garlic, previously peeled. Grind pepper bitter whole, without cuts. Put these two components in any case, at the end they can be thrown out.

7. We put the ribs in the cauldron, fried in the beginning. As everything boils, reduce the fire to a minimum. Leave the cauldron open for 40 minutes. Water will gradually boil away, and the broth will become transparent. Now increase the fire to the maximum, put salt. Try it - the broth should be slightly salted.

8. Preparation of pilaf in kazan comes to the most important moment - laying rice. It must be filtered and poured into meat. Align. Pour 1 liter of boiling water. Fire - the maximum. Everything should quickly boil, the oil float upward. Rice is not in the way. Wait for the water to boil by half, turn off the fire. Hold a little more, then put out the minimum heat level, close the lid with a lid and cook the pilaf until prepared.

9. Turn off the fire, sprinkle the dish with the remnants of zira and let it sit for another 20 minutes. Open the lid, loosen the rice, take the capsicum and garlic. Mix everything. Lay the pilaf slide on a large round dish, put the garlic on top. Delicious pilau in the cauldron is ready!