Bukhara pilaf ingredients
- Rice 300-400 grams
- Lamb 500-600 grams
- Onions 2-3 medium heads
- Fat tail fat 150-200 grams
- 3-4 carrots
- Raisin (raisins) 100-150 grams
- Vegetable oil 150-200 grams
- Salt, spices to taste
- Main Ingredients: Lamb, Raisins, Rice
- Serving 4 servings
- World CuisineAsian, Oriental
Inventory:Cast iron cauldron or deep pan, Medium pan, Medium grater, Large round dish, Cutting tool (knives), Gas or electric stove
Cooking pilaf in Bukhara:
Step 1: -Step 1: prepare the meat.We take our mutton, by the way they say that a true pilaf with a true taste is obtained only from mutton, and we thoroughly wash it under running water. Then, using cutting tools, cut the meat into medium slices. We pour water into the cauldron, put it on the fire and after the water boils - we lower the lamb there, let it cook. It needs to be cooked until half cooked. As soon as the meat is half cooked, carefully and carefully (do not burn yourself!), Remove it from the cauldron and let it cool with a knife, cut it into thin slices. At the end of the slicing, we again send it to the cauldron cooked on.
Step 2: prepare the rest of the ingredients.While our lamb is cooked, we will lightly fry the onions and carrots. To do this, put the pan on fire, pour in a small amount of vegetable oil and leave the pan on fire. We need a hot pan with boiling oil. In the meantime, gently peel the onion from the husks and try to cut it into thin, long straws. Carrots, after washing and peeling, three on a medium grater. As soon as our pan is heated, put the carrots with onions and fry until half-cooked. I repeat, this is important, fry until half ready.
Step 3: cook the rice with the ingredients.Rice and raisins are thoroughly and several times washed in water. Then we throw both rice and raisins into a cauldron with boiling meat. Salt to taste. We also send fried onions with carrots there. Cook until fully cooked as rice and meat.
Step 5: drown the lard.We put fat tail fat in a pan, you can take the one on which vegetables were fried and put on fire. Simply put, we are melting it. It is necessary to do the above already with the complete readiness of the ingredients in the cauldron. As soon as the fat is melted, we pour it into the cauldron. Season with spices to taste. We give our pilaf another boil for 5 minutes and remove from heat. All our pilaf is ready.
Step 6: serve to the table.We shift our prepared pilaf to a large dish and serve as follows. The bottom layer is rice, then we put thin slices of meat on top, then again rice and so on. We serve to the table. Enjoy your meal!
- - when choosing rice, it is best to take round rice. Although it boils longer, it has a more presentable appearance.
- - vegetables should be taken from a fresh crop.
- - in the absence of fat tail fat, it can be replaced with ordinary lard.