Uzbek pilaf in Khorezm

Method

1. 01

   So let's get going. Ingredients:

2. 02

   Real pilaf is prepared slowly, at least 2 hours, so we will start from afar ... Wash carrots and cut shavings by hand. So cut carrots for pilaf only in Khorezm.

3. 03

   Cut the onions into thin half rings.

4. 04

   Put the kazakh on the fire and heat it. Then pour the oil and also heat up almost to smoke. This should be done necessarily so that then you do not burn and stick. Dip in the hot oil large pieces of meat. Careful, splash! Quickly cover the casing. Then the lid will need to be opened and roasted meat on a strong heat until golden in color. The main thing is to seal the meat juices.

5. 05

   And now attention - the main difference in the preparation of Khorezm pilaf - add a glass of water and close the lid. Reduce the fire and extinguish for 30-40 minutes, until the water is completely boiled out. As soon as the water boils, and the meat becomes softer, we salt well. Now is the time to add the onions. We put onions in Kazan and immediately carrots. We're not mixing anything. You can only pop the noise from below all the contents of the cauldron. Close the lid and stew in your own juice for 20 minutes until the amount of carrots decreases in volume.

6. 06

   Then it's rice. It is washed several times from excess starch to complete transparency of water. For Tashkent pilaf, rice is soaked in water for an hour. They lay rice on top of carrots, leveling.

7. 07

   Salt and pour hot water through a noise or spatula. Water should cover rice by 1 cm. This depends on the variety of rice and its ability to absorb water.

8. 08

   We make a strong fire and wait for the water to boil.

9. 09

   Immediately collect rice from the edges of the Kazan to the middle, making a slide.

10. 10

    We cover the Kazan with a lid, reduce the fire and let the pilaf reach readiness under steam. Periodically, you can open the lid and mix only rice without touching carrots and meat. It usually takes 20-30 minutes. The finished rice should become crumbly but dense. Each rice should be easily separated.

11. 11

    Now we can mix the pilaf. Take out the meat and cut it into small pieces for serving. The rest of the meat is returned to the pot.

12. 12

    Pilaf is served with tomato salad achik-chuchuk and green tea. Drinking strong drinks before or before the pilaf. The smell of it is still hanging around the apartment!

13. 13

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

14. 14

    Fergana Uzbek pilaf with beef

15. 15

    squash

16. 16

    Classic pilaf with beef in a multicooker

17. 17

    Fast pilaf with beef in a pan

18. 18

    Pillow with beef like kindergarten

19. 19

    Uzbek pilaf with beef