True connoisseurs of Uzbek cuisine sincerely believe that real pilaf can only be from mutton. We will not argue with them, but instead we will offer cooking recipes from this kind of meat. For you, the dishes in the multivarquet and in the cauldron at the stake.
How to cook pilaf from mutton at home in a multivariate - recipe
Ingredients:
- lamb fresh - 520 g;
- rice steamed - 420 g;
- onion - 180 g;
- carrots - 270 g;
- hot chili (optional) - 1 pod;
- garlic - 1-2 heads;
- sunflower without flavor oil - 160 ml;
- a set of spices and spices for pilaf - 20 g;
- dried barberry;
- black pepper;
- iodized salt.
Preparation
Preparing the pilaf, prepare all the necessary ingredients for the dish. Lamb is rinsed, dried and cut into pieces about two by two centimeters in size, and the rice is rinsed to the clarity of the water and poured for thirty minutes with cold water. Mine and clean carrots and bulbs and cut into semicircles and cubes respectively. We also rinse and remove the garlic heads from the outer husk and rinse the pepper pod.
Now we pour out the sunflower oil without aroma into the tank of the multi-device, turn on the appliance in the "Hot" or "Bake" mode and let it warm up. Now spread the prepared lamb, fry it with the lid open for three minutes and another fifteen minutes, closing it.
After the lapse of time, we spread the chopped onions and carrots into the multicast-griddle and fry for 7 minutes without closing the lid, after which we throw the seasonings for pilaf, black and hot pepper and barberry, close the lid and let the vegetables and meat eat for another ten to fifteen minutes.
Now rinse carefully steamed rice, spread it to the rest of the ingredients, level and pour salted water hot, so that it covers the contents by one and a half centimeters. We translate the device for the function "Pilaf", adjust the timer for twenty minutes and cover the lid of the device. After a lapse of time we immerse the cooked garlic heads in the pilaf and cook the dish for another five minutes in the same mode and five minutes for the function "Heated".
Now we mix the contents of the multivark, give ten minutes to stand still, and we can serve to the table.
How to cook Uzbek pilaf from lamb in a cauldron on a fire?
Ingredients:
- lamb fresh - 1.2 kg;
- steamed rice - 1,2 kg;
- onion - 180 g;
- carrots - 750 g;
- mutton fat - 280 g;
- garlic - 3-4 heads;
- sunflower-flavored oil - 280 ml;
- zira - 2 pinch;
- raisins without pits - 55 g;
- red hot pepper - 1 small pod;
- iodized salt - 55 g or to taste.
Preparation
As in the previous recipe, we prepare the meat first, cutting it into large slices in this case, shred straws with peeled carrots and onion rings, and rinse whole heads of garlic and a pod of hot pepper.
We place the cauldron over the fire and let it warm up, pouring sunflower oil into it. We first lamb and fat and fry, stirring, to the rich rudeness of slices of meat and the heating of fat. Now add carrots and onions and fry for seven minutes with meat and another as much, adding a glass
Spread further thoroughly thoroughly washed rice, level it well and pour a gently hot water, so that it covers the contents by half or two centimeters. We also add washed rice, pepper and zir. We cook the pilaf over a moderate heat without a lid until all the liquid is evaporated, then pierce it all along the perimeter and pour in a little more water. Now we extinguish the heat, cover the lid with cauldron and leave the food for another fifteen minutes.