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We cook real Uzbek pilaf.

A real Uzbek pilau is not just a dish. This is a whole art, you can even say, a masterpiece, the creation of which takes quite a lot of time. Therefore, having decided to cook Uzbek pilaf, have patience and roll up your sleeves.

The process of cooking begins directly with the choice of the most basic ingredient, namely the right kind of rice. How to do it? We will make use of the methods used by the indigenous inhabitants of Central Asia. Option one - take a handful of rice and squeeze it in the fist. After the fist is unclipped, you need to pay attention to how many grains of rice broke. In the event that the number of broken grains is large enough, then such a rice does not suit us at all. Option two - just grab one grain. If it broke in half, then everything is fine. This kind of rice is perfect for our dish. Well, if the grain crumbles, then we continue our search. As you have already understood, a rice will be required for pilaf, in which the fragility of the grains is the smallest.

You can do even easier, and immediately get "devzir" or in other words "swim rice". From the ordinary variety, it is distinguished by the color of grains, which have a reddish tinge. And its value is somewhat more expensive. And, finally, in the most extreme case, you can buy imported long grain rice.

Uzbek pilaf is simply unthinkable without mutton and fatty fat. The latter is taken in the ratio of two hundred grams per kilogram of meat. And now let's talk about how much and what foods to take for cooking this wonderful national dish.

Ideally, take one kilogram of rice, meat, and carrots, and even after cleaning it. In addition, it will take two hundred and fifty grams of cottonseed oil, two large bulbs, a little turmeric, barberry, zira and, of course, salt. This number of products is enough to ensure that in the end, eight people were not hungry.

So we figured out all the required ingredients. Now we turn to how to properly cook Uzbek pilaf. Take a thick-walled cauldron and put it on the fire. Certainly, it would be better if it were a brazier. But such an opportunity is not always and not at all, so we will manage the usual gas stove. We cut meat and kurdyuk cubes in the size two on two centimeters.

In the heated cauldron we put the prepared fat-tail fat and as much as possible we heat it. Then remove all the frying with noise. In the hot fat we throw a bone from the meat, which we roast almost to black, and then we extract it.

It's time for onions, whose thick rings are fried until golden. Then to it we add the meat cut earlier, continuing to stir it all with a noise. Literally, after a couple of minutes, pour into the cauldron a carrot cut into a large straw and bring it almost to the ready. It should become soft. And only then we pour all the products that are currently in the pot, boiling water two to three centimeters above their level.

The next stage is the preparation of rice. Uzbek pilaf does not tolerate mistakes and fuss, so we will comply with all existing rules. Place the rice in a large bowl, pour water into it and carefully dip your hands exactly from the edges of the bowl. They should be removed from the middle, thereby mixing rice. This procedure must be done several times, until the water becomes clear.

Now fill our rice with hot water, add a couple of spoons of salt and leave it for ten minutes. After this time, the water is drained and with the utmost care, we put the prepared rice on the cauldron over all the products. Add boiling water, the level of which should be above rice by one and a half centimeters and not more.

Once the pilaf boils, try it for salt. If it is not enough, then add the necessary amount. Do not forget about the spices. Cover the cauldron with a lid and leave the pilaf to languish on a slow fire for another twenty minutes.

That's basically the whole recipe. In general, there is nothing complicated. Asking the question how to cook pilaf in Uzbek, remember that the most important thing in this process is observance of some tricks and tricks about which we have already talked. Perhaps the first time you will not succeed. But, as is known, experience does not come immediately. So try it, for only practice leads to perfection.

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