Homemade pilaf with lamb in Kazan

Method

1. 01

   I decided to cook with lamb blade. Well washed it, very carefully cleaned of excess fat, films and cut pieces of medium size.

2. 02

   As it should be, pilaf is best cooked in Kazan. To do this, warm up 150 ml of vegetable oil in it and lay out lamb piece by piece. The meat is roasted for about 15 minutes periodically stirring on medium-strong fire.

3. 03

   Meanwhile, cut 2-3 heads of onions with semi-rings, depending on the size.

4. 04

   Put the onions in the casan to the meat and mix. Put it out for about 10 minutes.

5. 05

   I prefer to peel carrots and cut them in long blocks.

6. 06

   Carrots are also sent to the cauldron, stir and stew for another 25 minutes stirring.

7. 07

   Meat with vegetables salt and add a quarter teaspoon of red hot pepper. Put the cue, dried barberry berries. Garlic clean from husks, wash and seal in the center of the cassava.

8. 08

   Rice wash, lay on top of meat and vegetables. Pour the dish with boiling water so that its level is higher than the thickness approximately on the phalanx of the finger. Cover the lid and leave on a small heat for 15-20 minutes.

9. 09

   Plov will be ready when the rice absorbs all the water and it will not remain in the vault. Plov can be cut in sectors and laid out on plates, it should be juicy, fragrant, hearty and very tasty.

10. 10

    Very good pilaf from lamb is combined with various salts and strong drinks.

11. 11

    Why do Uzbeks eat pilaf with their hands? Why Muslims should not eat with their left hand?