Ingredients for Cooking Pilaf
- Chickpea 100 grams
- Fresh mutton flesh 400 grams
- Fresh mutton ribs 400 grams
- Carrot 1 kg
- Small onion 5 pieces
- Rice Vanguard 900 grams
- Medium-sized garlic 4 heads
- Dried chopped coriander 1 teaspoon
- Dried barberry 30 grams
- Ground turmeric 20 teaspoons
- Ground chili pepper 1 teaspoon
- Zira (cumin) dried 1.5 teaspoons
- Cottonseed oil 300 milliliters
- Salt to taste
- Main Ingredients: Lamb, Peas, Rice
- Serving 8 servings
- World CuisineAsian, Oriental
Small bowl, Cutting board, Teaspoon, Tablespoon, Cooker, Cauldron with a thick bottom, Cauldron lid, Wooden spatula, Middle bowl, Plate - 3 pieces, Sieve, Serving dish, Kitchen gloves
Step 1: prepare chickpeas.
Before you cook pilaf, we need to prepare chickpeas. This is Turkish peas, which must be soaked in liquid, as it can be different in terms of degree of aridity. So, pour the component into a small bowl and pour the usual cold water here. Leave aside the minimum for 3-4 hours and maximum for 8-12 hours, even before you start cooking.
Step 2: prepare the pic.
Pour rice into a sieve and rinse under running water. We continue this process until the liquid becomes clear. Immediately after that we set the container aside and let the excess water drain.
Step 3: prepare the meat.
Carefully wash the lamb ribs and pulp under running water from possible fragments of bones and dirt. We spread the component on a cutting board and chop into medium pieces with a large kitchen knife. Attention: the meat itself, if necessary, is cleaned of excess fat and films. Then transfer the ribs and pulp into a small bowl.
Step 4: prepare the onion.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. Then we lay out the component on a cutting board and grind it with thin half rings. We chop finely chopped onions in a clean plate.
Step 5: prepare the carrots.
With a knife, peel the carrots and rinse well under running water. We spread the vegetable on a cutting board and cut into thin strips. Pour the crushed component into a free plate and leave it aside for a while.
Step 6: prepare the garlic.
We spread the heads of garlic on a cutting board and on all sides lightly press them with the tip of a knife. Then carefully remove the husk and move the components to a clean plate.
Step 7: prepare the pilaf.
Pour cottonseed oil into a cauldron and set it on medium heat. When the contents in the container heat up well (for this a gray smoke should appear on the surface), we begin to prepare a zirvak - a preparation for pilaf. First of all, carefully lay the ribs and fry them on both sides to a soft golden color. Immediately after that, add the lamb pulp and continue cooking for 10-15 minutes. Attention: during this time, meat should also acquire a golden hue.
Now we spread half the onion rings in the cauldron, mix everything well with a wooden spatula and continue cooking. Important: the last component does not need to be deep fried in oil, otherwise pilaf may turn out to be dark and slightly bitter. As soon as the onion gets a faint golden color, add carrot straws to it. Once again, mix everything well with improvised inventory. Then we drain the water from the bowl in which the chickpea is located, and also pour it into the common cauldron. Pour all the ingredients with ordinary cold water so that it completely covers them. As soon as the liquid boils, pour out spices such as zira, coriander, ground chili, turmeric, barberry, and also salt to taste. We increase the fire to the maximum, mix well and let the zirvak cook for 5-8 minutes.
After the allotted time, add the heads of garlic to the cauldron. Again we give boil the total mass additionally 5 minutes. At the end, pour rice into the container over the entire surface with a uniform layer of rice. To this we add ordinary cold water so that it 1.5-2 fingers covered the groats. We continue to cook pilaf until all the surface liquid has evaporated. Then, using a wooden spatula, gently push the rice away from the edges of the container closer to the center. Using the handle of a tablespoon, we make indentations in the dish so that the remaining liquid can continue to evaporate through them. Finally, reduce the heat to a minimum, cover the cauldron with a lid and cook pilaf 10 minutes more. After the allotted time, turn off the burner, and leave the dish on 20-25 minutes reach.
After that, using a tablespoon, we take out the heads of garlic and lamb ribs from the cauldron, and mix everything else well until smooth. Everything, pil "Tui Oshi" is ready!
Step 8: serve the pilaf.
We spread the hot pilaf with a wooden spatula on a flat plate, optionally decorate with ribs and a head of garlic and serve it to the dining table with fresh vegetables and white or red dry wine.
- for the preparation of delicious crumbly pilaf, it is necessary to use high-quality rice. To do this, it is best to choose varieties such as basmati, alanga or azure. This is a polished, clean and long-grain cereal that has an unforgettable amber hue and makes the dish very tasty and beautiful;
- in order to chop carrots, you can also use a coarse grater;
- to make the pilaf fragrant and very tasty, it is best to add real spices to it, which can be purchased by weight in specialized shops at grocery markets or in supermarkets.