Today we will reveal the secrets of cooking delicious Uzbek pilaf from mutton. The richness, originality and unique aroma of this dish allowed him to take the deserved superiority among the dishes of Asian cuisine.
How correctly to cook pilaf from mutton in Uzbek in multivark?
Ingredients:
- fresh mutton - 0.4 kg;
- rice for pilaf - 0.3 kg;
- hot water - 0,5 l;
- onion - 90 g;
- carrots - 145 g;
- bitter pepper of small size (optional) - 1 piece;
- garlic - 1 head;
- vegetable refined oil - 140 ml;
- ziray or ground coriander - 10 g or to taste;
- ground black pepper - to taste;
- barberry dried - 10 g or to taste;
- salt.
Preparation
Rinse well before the transparency of the water and soak for at least thirty minutes, and ideally for two hours. Fresh mutton pulp is washed with cold water, dried from the remains of moisture, using napkins or paper towels, and cut into small slices. We clean and shred cucumbers or semirings onions and cut the peeled carrot with straw.
In the capacity of the multivarka, we pour the vegetable oil, select the function "Baking" or "Fry" on the display, depending on the model, and let the oil warm up well. Then lay the prepared lamb and fry until the rudeness of the slices for thirty minutes, stirring. Then add the onions and fry for another fifteen minutes. Now throw the carrot straw and also fry it until soft.
Season the dish with ziri or coriander, drop the dried barberry, ground black pepper, mix everything well and lay the soaked and once again washed rice. Vodichka warmed up to a boil, salted it to taste and poured into the bowl of the device. Do not mix the contents of the multivark. Rinse the head of garlic and, if desired, a pod of pepper and pour it into the rice mass. Close the lid of the device, change the previous program to the "Plov" mode and prepare it before the end.
When the pilaf is ready to mix, we close the lid of the multivarquet again and keep the dish in the "Heated" mode for another fifteen minutes.
Ready-made aromatic pilaf from lamb is served with fresh vegetables and pickled onions. Bon Appetit!
How to cook pilaf in Uzbek style with lamb in kazan?
Ingredients:
- fresh lamb - 0,55 kg;
- rice for pilaf - 0.6 kg;
- onion - 160 g;
- carrots - 280 g;
- chili pepper - 1 medium pod;
- garlic - 1 head;
- vegetable refined oil - 220 ml;
- spices for pilaf - to taste;
- ground black pepper - to taste;
- salt.
Preparation
Initially, we wash rice croup very carefully, pour slightly salted water and leave for two hours.
In the meantime, we will prepare all the components for pilaf. Lamb is washed, we dry it thoroughly from moisture with a paper towel and cut into small pieces. We clear the onion and shred the half rings, and the carrots with thin straws.
Now pour in vegetable oil and determine for a strong fire. It is necessary to chew the oil well before the components of the pilaf are sent to it. We lay the prepared lamb. When the slices of meat will acquire a golden hue, add onions and also fry until red. Now add the straws of carrots, distributing it over the meat and onions, and we subtract a little fire. From this point until the cooking process is completed, stirring the dish is not recommended.
When the carrots slightly brown, pour a small portion of hot water, cover the lid with a lid and let the contents sink for fifteen minutes. At this stage, add the spices for pilaf, ground black pepper, the washed garlic head, a pod of chili pepper and lay the rice, having drained the water from it. We spread it by using a spoon on the surface and pouring hot water so that it covers the dish by two centimeters. Add the fire and cook the dish until the rice grains completely absorb the moisture. Then make a few punctures to the bottom of the cauldron and pour a few spoons of hot water into them. We cover the cauldron with a lid, we reduce the fire to a minimal and languish dish for another twenty minutes.