Lamb pilaf - Uzbek recipes. Uzbek lamb pilaf in a cauldron

Entering the kitchen every day, every hostess wants to please her family and friends with a dish that her household will eat with pleasure and appetite. Lamb pilaf can become such a tasty and satisfying treat.

Easy step by step recipe

Before you start cooking any dish, you need to pick up the dishes. For pilaf, a cauldron or wok (a deep Chinese frying pan) is used so that it does not burn and, taken from the fire, cools down longer and languishes in its juice.

The process of cooking lamb pilaf:

1. First, cut the lamb into small pieces and fry until a crust forms;
2. To the meat add the onion, previously cut into half rings, and the carrot, grated on a coarse grater;
3. Salt the roast and add spices;
4. Wash rice thoroughly a couple of times and pour over meat with vegetables;
5. Pour hot water so that it is two centimeters higher than the cereal;
6. Simmer over low heat for about an hour. Add water if necessary - rice absorbs it well;
7. When the rice is ready, stir and set aside the pilaf to reach;
8. It is better to serve the dish by laying it on a plate with a slide.

It is better to soak or marinate lamb meat the day before cooking to eliminate the characteristic odor. The best would be to use the meat of a young 2-year-old animal.

Pilaf with lamb in Uzbek style in a cauldron

In Uzbekistan, it is customary to cook lamb pilaf on a fire in a cauldron and, usually, the cook is a man. This dish is hearty and high-calorie, so it is not recommended for everyday use. And here is how a festive dish pilaf can please guests with its wonderful taste.

To prepare pilaf with lamb in Uzbek in a cauldron, you will need:

• 600-700 g of lamb (meat from the shoulder or back);
• 1000 g rice (steamed);
• 1 tomato;
• 1 head of garlic;
• 2 onions;
• 2-2.5 liters of water;
• 2 carrots;
• 150 g sunflower oil (or fat);
• Salt;
• Spices (allspice, red pepper, bay leaf, coriander).

In just a couple of hours of cooking, you will get 8-10 servings of fragrant pilaf with lamb in Uzbek style, the energy value of which will be 200 kcal per 100 g.

Having prepared the necessary products, you need to kindle a fire and begin the process of cooking pilaf:

1. Rinse the rice two or three times, and cut the meat into pieces. Peel vegetables, cut into cubes;
   
2. Hang the cauldron over the fire so that it warms up well;
3. Pour oil into a cauldron, or put fat, add prepared vegetables and fry;
   
4. Peel the tomato, cut it and add it to the fry together with the meat. Mix the resulting mass;
5. When meat juice (zirvak) appears, add spices and salt to taste;
   
6. When the meat is browned, pour in the rice so that it covers the evenly fried ingredients;
   
7. Insert a head of garlic in the middle, pour water, cover with a lid until boiling.
8. When boiling, the lid can be removed or moved;
9. The fire should already be small so that the pilaf is stewed and not boiled, but this rather depends on the fire, which should subside by this time, and coals will give heat for extinguishing;
10. When the water has boiled away, you should try the rice. If it is not ready (it crunches), make holes in the rice with a spoon, pour water into them;
    
11. Be sure to wait until all the water has evaporated;
12. Remove from heat and let sit for 10-15 minutes.
    

It is better to pour this treat on a plate, fresh vegetable salads, pickles and tomatoes are perfect for it.

Without a multicooker, nowhere!

A dish such as lamb pilaf is especially festive and fragrant. In the kitchen, where there are a huge number of household appliances, it can even be cooked in a slow cooker. For this you need to take:

• Lamb (meat from the shoulder or back) - 0.5 kg;
• Carrot - 1 pc.;
• Onion - 1 pc.;
• Sunflower oil - 150 g;
• Long steamed rice - 0.4 kg;
• Butter - 60 g;
• Seasoning for pilaf - a teaspoon;
• Salt - a teaspoon .;
• Garlic - 2 cloves;
• Barberry, allspice and herbs to taste.

The total cooking time of lamb pilaf in a slow cooker is about one and a half hours, and the calorie content will be 180 kcal per 100 g.

Having prepared all the necessary ingredients, you can start cooking pilaf. For this:

1. We cut the lamb into pieces, and cut the vegetables - the onion into cubes, the carrot into strips;
2. In a pan, fry the meat in butter until a crust appears. Add vegetables to it. All contents of the pan must be brought to a beautiful golden color;
3. The ladle of the multicooker, in which pilaf will be stewed, is lubricated with sunflower oil. Put the meat with vegetables (zirvak) on the bottom;
4. Pour pre-washed rice, salt, finely chopped garlic, seasoning for pilaf evenly on top. Optionally add barberry, allspice and herbs;
5. Pour water a couple of centimeters above the rice. Add the remaining sunflower oil, cover with a lid;
6. Put the ladle in the slow cooker and turn on the "stew" or "pilaf" mode.

This amount of ingredients allows you to cook 6-7 servings of a wonderful dish.

How to cook pilaf in the oven

You should not be upset and deprive yourself of the pleasure of tasting fragrant pilaf if the trip to the fresh air failed. This dish can be made just as delicious in the oven. To cook lamb pilaf in the oven you will need:

• 0.5 kg of rice (long, steamed);
• 1 kg of meat (mutton);
• 0.2 kg of fat, or sunflower oil;
• 0.5 kg of carrots;
• 2 onions;
• Water;
• Paprika, salt, spices (barberry, seasoning for pilaf, cumin) to taste.

After an hour and a half from the start of cooking, you can enjoy an unusually delicious dish. Its nutritional value is 220 kcal per 100 g.

Pilaf in the oven can be cooked in a cauldron, for this you need:

1. Cut the meat and fry in fat. Pour it into a cauldron;
2. Vegetables - carrots and onions - peel and cut (half rings, straws). Then fry and put to the meat;
3. Salt, sprinkle vegetables with meat with all the spices;
4. Grind rice with a dry, clean towel, evenly sprinkle over the surface of the mass previously folded into a cauldron;
5. Gently pour water and put a head of peeled garlic in the middle;
6. Cover the container with foil and put in the oven for 60 minutes at a temperature of 140-160º.
7. Remove the makeshift lid and check the rice for readiness, add a little water if the cereal is still crunchy, and hold for 10 minutes.

You don’t need to take the dish out of the oven right away, let it sweat a little, it will come to readiness.

For the preparation of various dishes, there are tips, the observance of which gives them a richer and more unique taste. So, in order for the lamb pilaf to turn out fragrant, the rice in it to be crumbly and not burnt, you should:

• Use a cauldron with thick walls tapering to the bottom - the dish will not burn, it will warm up more evenly around the entire perimeter;
• Rice should not be washed under water (neither hot nor cold) - it is better to rub it with a towel and sift, then the rice will turn out to be more crumbly, without viscosity;
• You should not mix the dish often - rice can be wrinkled, crumbled, which will lead to a loss of the aesthetic beauty of the dish;
• Do not spare time and cut the carrots (into sticks, straws), and do not grate - in the process of frying, stewing, it will boil;
• Sunflower oil gives the dish a different, non-native smell and aroma - it is better to take fat, tail fat;
• Rice should not be cooked to the end - it should be half-cooked, not crispy - after all, the pilaf is still put to languish for a while.

After the cooking process is completed, it is imperative to put lamb pilaf to reach and infuse. All vegetables will be soaked, rice will reach full readiness, and meat will be softer and juicier.

There are dishes traditionally shrouded in a haze of mystery. One of these dishes is the traditional plov. Disputes around pilaf will never subside, how you really need to cook it. Among the obligatory moments, a cauldron, hot coals, steam lamb are usually mentioned ... But what to do if there is lamb, but there were no coals or a cauldron at hand? Is it really impossible to cook pilaf now? But no! Now we will prove to you that you can easily and simply cook lamb pilaf at home. On the most ordinary stove in the most ordinary frying pan.

Ingredients:

• 600 g lamb
• 2 cups rice
• 1 bulb
• 1 carrot
• 1 head of garlic
• salt to taste
• nutmeg to taste
• 5 black peppercorns
• 2 allspice peas
• sunflower oil
• 2 cups boiled water

The ideal seasoning for pilaf is zira, but it is still not often found on sale. But if you happen to see bags with the name "cumin" on the counter, you can safely take them - this is one of the names of zira. Before adding zira to pilaf, be sure to taste it. It has quite a characteristic cumin aroma. Some go crazy for him, while others categorically do not accept.

How to cook lamb pilaf

When planning to cook lamb pilaf, many are wondering what kind of meat is better to choose for pilaf? The most suitable piece will be the shoulder blade, because it is this area that is the most tender in the carcass. First, take the lamb meat and cut it into small cubes. The smaller the cubes, the faster the pilaf will cook. However, you should not count on a small amount of time - the meat will be stewed for at least two hours. Therefore, to cook lamb pilaf, you first need to stock up on time :)

So, put the pan on the fire, warm it up well, pour in sunflower oil and carefully lay out the pieces of meat. It is necessary to ensure that the pan is well heated, and the lamb cubes lie at a distance from each other. Thanks to this little secret, the meat will be fried, and will not let the water out.

If the meat for pilaf is already fried, it's time to lightly salt it and add seasonings. Sprinkle lamb with salt, nutmeg, and then add peppercorns and allspice. Then cut the onions into cubes and put them in the pan with the meat. Mix meat with onions.

Now we take a carrot, without which not a single pilaf can do. Carrots are traditionally cut into strips, but there will be no big sin if you just grate it. In addition, grated carrots will quickly begin to add flavor to lamb pilaf. Add carrots to meat and stir. Cover the pan with a lid and reduce the heat. Stew meat with vegetables for at least one and a half hours (preferably all two hours), adding a little water from time to time.

If an hour and a half has already passed, we try the meat - it should be almost ready. In this case, rinse 2 cups of rice and pour it over the meat in the pan.

Then immediately add 2 cups of boiled water to the pan so that the rice is completely covered with it. Sprinkle with salt, cover with a lid and continue cooking lamb pilaf.

An obligatory ingredient of pilaf is garlic. We will put a whole head of garlic in pilaf, without dividing it into cloves. We remove the uppermost husk from the head, and leave the lower one, which fastens the cloves together. Then carefully cut off the bottom of the head with a knife so that the garlic can release the juice.

Let's try rice. If it is almost ready, put the head of garlic in the center of the pan with the cut edge down. Cover the pan with a lid and turn off the fire. Let the dish rest for 10 minutes. During this time, the rice will finally be cooked and saturated with garlic aroma.

We spread the fragrant pilaf on plates. Bon appetit!

One of the favorite oriental dishes is lamb pilaf. Bright, rich taste, charming aroma. With all this, the dish is very tasty and satisfying. Of course, it is best prepared by residents of eastern countries. But, knowing a few rules, you can cook real pilaf yourself. And there will be several recipes with photos to help you.

How to cook lamb pilaf

Since ancient times, lamb has been used to prepare various culinary dishes, including soups, stews and broths. It is very popular among the peoples of eastern countries. Therefore, when it comes to pilaf, there is no doubt what kind of meat to take. Most of all, the question of how to properly cook pilaf with lamb is of concern.

This dish is very ancient, but even after centuries, the cooking process requires careful implementation of all steps and recommendations.

There are many recipes that will help you cook lamb pilaf, but how to make the dish perfect?

Ingredients

The main stage for pilaf is the preparation of zirvak, that is, roasting meat with carrots and onions. This is the basis of the whole dish. Moreover, all products must be properly prepared and prepared in advance.

So, carrots must be cut into strips, and not rubbed on a grater. This allows the root vegetable to be felt in the dish, rather than merge with the overall taste.

Lamb pilaf involves the use of long-grain rice from Taiwan or India, Italy, Tajikistan, Uzbekistan. As for steamed rice, it is not advised to take it, as this will not give the true taste of the dish. But, if you have no other option, then steamed rice will be the best.

Another question that always worries housewives is how to choose the right meat for pilaf. The best meat is lamb. And choose the shoulder blade, breast or back. Some chefs use lamb neck. The meat should be thoroughly washed, tendons, fascia removed and cut into portions 5 * 5 cm.

The choice of spices depends on each hostess. But the dish must contain turmeric, zira and barberry.

Recipe for Uzbek pilaf with lamb in a cauldron

In Central Asia, the Uzbek version of the dish is very popular - crumbly rice, tender lamb and amazing aroma. Consider step by step how to cook lamb pilaf.

Based on a cauldron, with a volume of three liters, you will need: 0.7 kg of lamb and 0.3 kg of rice (long-grain). You will also need one head of garlic, one onion turnip, two large carrots and one chili pepper. As for spices, the lamb pilaf recipe involves the use of barberry, zira, paprika, turmeric and salt. You can use other spices according to your taste. We will fry the products in vegetable oil.

The recipe for making lamb pilaf includes the following steps:

1. Wash the lamb thoroughly under running water, dry it on a paper towel, cut into pieces 5-5 cm.
   
   
2. Pour 0.25 liters of vegetable oil into a heated cauldron. The classic recipe for making lamb pilaf also mentions the addition of lamb bones and lard. This adds fat and flavor. But if you do not have such components, you can do without them.
   
   
   When the oil warms up well and starts to sizzle, put the chopped meat into the cauldron. Roasting is carried out for only 3 minutes, though on high heat and only when a lot of liquid appears. At the same time, make sure that the pieces do not overcook and do not burn. After all, we need juicy and soft meat. And this can be achieved only when it is stewed on a small fire for a long time.
3. Meanwhile, peel the carrots and cut into strips.
4. Onion cut into large cubes.
5. Send onions with carrots next to the meat.
   
   
6. Delicious lamb pilaf becomes after adding spices.
   
   
7. Now, a pod of hot pepper and a garlic head are installed in the middle of the mass, having previously removed the excess husk (no need to peel).
8. Distribute one and a half tsp. salt.
9. Pour a glass of boiled water, cover with a lid. Boil contents for 5 minutes.
10. Pull the garlic out of the chili.
11. Rinse rice for pilaf with lamb thoroughly until clear water and spread evenly on the meat without mixing with it.
    
    
12. Put the chili with garlic in the center of the rice again.
    
    
13. Sprinkle some spices.
14. Pour in water. So much so that it is 1-2 cm above the surface of the rice.
15. Further, the preparation of lamb pilaf is carried out under a lid over high heat until most of the liquid has been evaporated and absorbed by the rice. As a rule, the stage lasts only 10 minutes.
    
    
16. Then the fire is set to a minimum and the pilaf is extinguished for 20 minutes.
17. After the time has elapsed, without opening the lid, the pilaf is left to “reach” for a quarter of an hour.
    
    

Everything, lamb pilaf at home is ready and you can start the meal.

Recipe for pilaf in a cauldron over an open fire

And here is another recipe for cooking the right Uzbek lamb pilaf. True, it is cooked on fire and with the addition of raisins. The latter gives the dish a slight sweetness and piquancy.

For cooking, you will need 1 kg of lamb and 1.5 kg of rice. From vegetables, one bulbous turnip, a kilogram of carrots. An additional ingredient is raisins, which need 2 tbsp. As for spices, you will need 4 garlic cloves, 1 tsp. zira and 1 pod of hot red pepper. Don't forget the salt. For frying use 0.3 l of vegetable oil and the same amount of lamb fat.

1. Carrot roots are peeled and cut into cubes.
2. Peel the onion and cut into half rings.
   
   
3. Wash the meat thoroughly under running water, dry with a paper towel, cut into portions and be sure to rub with salt.
4. Build a campfire site and light a fire.
   
   
5. Pour 0.12 kg of salt into the cauldron and heat it by setting the vessel on fire. After that, the container should be thoroughly cleaned with salt.
6. It remains only to pour water, boil and pour. Everything, you can get to work.
7. Hang the cauldron on the fire, let excess moisture evaporate, pour in 0.3 liters of sunflower oil and warm it up well (somewhere around 7 minutes). Make sure the oil doesn't smoke.
   
   
8. Put the prepared meat and mutton fat (the so-called mutton fat) into the cauldron.
9. Thoroughly fry all the pieces, turning them regularly. This stage lasts for 12 minutes.
   
   
10. Send chopped onion to the cauldron and mix.
    
    
11. Distribute chopped carrots over the entire surface of the existing ingredients and fry everything for 10-12 minutes, not forgetting to mix.
    
    
12. Pour in 125 ml of water and simmer for 7-10 minutes.
13. Send garlic to the pot, straight whole, without dividing into slices and without peeling them.
14. Put a chili pod in the neighborhood, (also whole) and simmer the contents for 5 minutes. Zirvak is ready.
    
    
15. Now rice is evenly distributed over the entire surface of the zirvak. You can't stir.
    
    
16. Add raisins (necessarily washed).
17. Pour in water. Moreover, very carefully and so that it covers the rice somewhere 2 cm from its surface.
18. The correct lamb pilaf is being prepared over medium heat. Cast iron lids are not closed. When the water evaporates, several holes are made in the thickness of the rice to the full depth (you can use a wooden spoon), pour in some water. Now you should cover the pot with a lid, put out the fire and leave the food alone for a quarter of an hour.
    
    

Everything, the real pilaf is completely ready, you can put it on plates and serve it to the table.

To cook the perfect pilaf, you need to follow a number of secret tips:

That's all the secrets of cooking delicious pilaf. We agree, you will have to tinker with the dish. But it pays off with great taste.

It would seem, what could be easier than cooking pilaf? I fried meat, onions and carrots, boiled rice and mixed everything. In fact, cooking pilaf is a whole art that requires loving hands and intolerant negligence. Let's start with the fact that traditionally pilaf is made from rice, lamb and zirvak (meat and vegetable part). And there, how the soul clears up: to experiment means to follow the path of self-improvement. Someone likes it spicier, someone - fatter, someone - sweeter. Please improvise with the ingredients. Our goal is to tell you the basics of cooking real pilaf, and, of course, to recommend several recipes for this delicious dish.

Thus, the general principles of cooking lamb pilaf boil down to three main stages:

- obligatory overheating of vegetable oil;
- frying meat, vegetables (cooking zirvak);
- laying rice, adding liquid and bringing the dish to readiness.

As soon as the rice boils, do not immediately cover it with a lid. Let it “boil” a little, first on high, then on medium, and at the end on low heat (here we close our pilaf with a lid for evaporation).

Lamb pilaf - food preparation

Of great importance for the taste of lamb pilaf is zirvak, which is cooked first. According to the classical canons, the preparation of zirvak - the basis for pilaf - includes roasting meat, onions and carrots. By the way, speaking of carrots, one cannot remain silent about the fact that it is necessarily cut into strips, and not rubbed on a grater, as many housewives do. What about other components?

When choosing rice for pilaf, give preference to long-grain varieties. Avoid such popular varieties as "Indian" and "Thai". Steamed rice - it will also be completely out of place. Although it will not turn into a banal porridge during the cooking process, you should not expect any benefit from it, since this variety has been deprived of everything that is possible. Tajik (Devzira, Oshpar) and Uzbek varieties, as well as Italian rice, from which paella is prepared, give the best flavor to pilaf.

As for lamb, which gives the dish a taste and aroma with oriental notes, it is preferable to choose breast, shoulder or back for pilaf. In addition, the meat should be fresh and have a rich red color. Before cooking pilaf, the meat should be cleaned of fascia and tendons, rinsed, then cut into small pieces.

In choosing spices, rely only on your taste and imagination. If desired, you can purchase ready-made mixtures of seasonings intended for pilaf.

Lamb pilaf - preparing dishes

In dishes with thin walls and a bottom, it is almost impossible to cook a good pilaf, it will simply burn and turn out to be completely unattractive. Therefore, it is necessary to acquire a suitable container - a cauldron or any other deep thick-walled form, preferably made of cast iron. Cast iron pans with straight sides and a rounded bottom allow rice and other ingredients to heat evenly.

Lamb pilaf - the best recipes

Recipe 1: Uzbek lamb pilaf

The classic version of cooking pilaf without adding any complex ingredients. Easy, tasty, and most importantly, affordable! Zirvak, as usual, is prepared first of all, after heating the cauldron with a mixture of vegetable oil and lamb fat.

Ingredients:

- rice 500 gr.
- lamb fillet 500 gr.
- carrots 250-300 gr.
- 3-4 onions
- 150 gr. sunflower oil
- 50 gr. lamb fat
- a teaspoon of a mixture of spices (azhgon, red pepper, barberry)

Cooking method:

1. Cut the lamb flesh into small pieces, fry until a varnish crust over high heat. Add diced onion to the meat, after 2-4 minutes - carrots into strips. All are thoroughly fried.

3. Cook first over high heat from the moment of boiling, after 5-7 minutes we switch to medium heat, close the pilaf with a lid and bring to readiness. You can't interfere! If necessary, it is allowed to pierce the dish in several places. Stir the finished pilaf evenly before serving.

Recipe 2: Lamb pilaf in a slow cooker

Pilaf cooked in a slow cooker is very rich and tasty. In addition, rice does not lose nutrients during the steaming process. So, to begin with, in the traditional way, we will prepare zirvak in a separate pan. The dish can be supplemented with barberry, prunes and other favorite elements.

Ingredients:

- 2.5 measuring cups of rice
- lamb 500 grams
- 1 large onion
- one carrot
- 5 table. spoons of vegetable oil
- 30-50 gr. butter
- salt, a mixture of seasonings and spices for pilaf, garlic

Cooking method:

Lubricate the capacity of the multicooker with oil, spread the cooked zirvak, top it off with rice, which we season with spices and seasonings, finely chopped garlic, pour vegetable oil, water (about 5 measuring cups) and set the device to the "Pilaf" mode, if there is none, then use - "Extinguishing". Stir the finished pilaf evenly, adding a piece of butter.

Recipe 3: Lamb Pilaf with Mushrooms

This dish can be made both on the stovetop and in the oven. For a change, let's consider the option of cooking pilaf in the oven. It is prepared in a cauldron, it is permissible to replace champignons with other mushrooms, for example, porcini or oyster mushrooms.

Ingredients:

- lamb 300 gr.
- 15-20 fresh mushrooms (large)
- 1 cup rice
- 2 onions
- half a cup of sour cream
- 400 ml lamb broth
- vegetable oil
- black pepper (ground), salt or ready-made seasoning mixtures for pilaf
- any greenery

Cooking method:

Boil thoroughly washed rice in the broth until half cooked. We chop the onion, cut the lamb into small pieces, and the mushrooms into slices. We heat the pan, heat the oil and start frying the onion. After a couple of minutes, dip the lamb into the onion, fry until golden brown, then add mushrooms, spices to the fry and sauté for a few more minutes. Our zirvak is ready.

Next, heat the fat in a cauldron, put half of the rice there, put a neat even layer of zirvak on it, and then put the remaining rice, level it, pour it with lamb fat. We send our dish to the oven heated to 180-200 degrees and bake for forty minutes. Ten, fifteen minutes before readiness, pour pilaf with sour cream and sprinkle with herbs. It turns out just great!

- To prepare this dish, it is advisable to use the meat of a young lamb (from 9 to 14 months). The meat of milk lamb (up to 3 months) is considered the most valuable, but you can feast on such a young creature only in spring.

— Experienced cooks use not only sunflower oil for reheating. As a rule, they mix it with lamb fat. Sometimes vegetable oils are also mixed for pilaf: olive, linseed, sesame, walnut, sunflower, etc.

- Small varieties of rice before cooking pilaf must be soaked in salty cold water for 8-12 hours. After such a procedure, fine-grain rice will not boil soft.

- It is customary to pour rice not with cold, but with hot water.

After the pilaf is fully cooked, take your time to mix the ingredients. Turn off the stove and bring the dish “to perfection”, let it brew for ten minutes, and only after that carefully and evenly mix the rice with zirvak. Bon appetit!

Master4ef

Pilaf is a surprisingly tasty oriental dish with a great variety of recipes. There are pilafs with various types of meat, vegetable pilafs and even a fruit variety of this dish. However, pilaf cooked on the basis of lamb meat is considered a classic. How to cook it correctly and most importantly, tasty? It’s worth starting with a competent selection of the main ingredients, namely meat, rice and spices.

Choice of lamb for pilaf

One of the secrets of a delicious lamb pilaf is the right choice of meat. Lamb for this dish definitely must be fresh. When buying meat, pay attention to its color: fresh lamb has a light color and a good meat smell. A sign of the old age of lamb is the dark color of the meat, yellow fatty layers, musty smell.

You should not cook pilaf from frozen lamb - the dish will lose a lot in taste.

What kind of rice will make pilaf really tasty?

Not every variety of rice that is commercially available is suitable for pilaf. The final quality and taste of this amazing oriental dish depends on the choice of rice. Rice in real pilaf should be crumbly, not stick together into lumps and keep the grain shape well. The ideal rice for pilaf is long-grained or medium-grained, with a ribbed rough surface - it is this type of rice that will absorb all the aromas of spices and the taste of meat well.

There is also a special kind of rice for pilaf, which is grown in the Ferghana Valley. The variety is called "Devzira" and can be found in large grocery supermarkets, although there is a risk of running into a fake. Real Devzira rice crunches when rubbed, and the grain of this variety can neither crumble nor break.

A few words about spices and oil for pilaf

For pilaf, it is best not to purchase ready-made sets of spices, but to purchase spices separately, a little of each. In a good pilaf, there must be zira, turmeric, a little barberry. It would be useful to use several types of pepper, dried tomato powder and garlic. True, it is better to put the last vegetable in pilaf in its natural form.

In the preparation of delicious pilaf, it is permissible to use a variety of types of oil, however, fragrant sunflower oil should still be discarded - it will give the dish the wrong smell, interrupting spices and spices. For lamb pilaf, it is best to use tail fat instead of butter - then the taste of pilaf will be the most complete.

Delicious lamb pilaf recipe

To prepare pilaf for 10 standard servings, you will need:

1. Directly the lamb pulp is the scapular or back part, with an approximate weight of 1.5 kilograms;
2. One and a half kilograms of long-grain rice;
3. Half a kilo of onions;
4. One kilogram of carrots, preferably a yellow sweet variety;
5. Various spices for pilaf with a volume of 50 grams;
6. Fat tail fat approximately 450 grams.

The cauldron must be rinsed with hot water and set on a strong fire. The vessel should warm up well, after which fat tail fat should be added to it. Wait until the fat begins to disperse and the appropriate smells and fumes come from the cauldron. In melted and red-hot fat, you can lay onions, which are previously cut into large rings.

Onions are fried in oil with the lid open and stirred vigorously. The onion should be fried until a golden color is formed, and only after that meat is added to it, cut into neat pieces (the average size of a piece is no more than 4 centimeters).

Frying meat takes a time period of about 15 minutes: during this time, the lamb should be covered with a beautiful golden brown. Meat must be stirred while frying.

The next stage in the preparation of pilaf is throwing carrots into the cauldron. Carrots must first be cut into long and thin strips. Meat with carrots should also be well fried for 15 minutes.

Then you need to add water to vegetables and meat. Water should close the mass in the cauldron, but not go beyond its level. Pour boiling water into the cauldron and keep the water boiling over low heat. Meat, vegetables and water make up zirvak - the meat base of pilaf.

After pouring water, spices and salt are laid (for the volume of the recipe - about two tablespoons of salt). The cauldron remains on fire until the meat is fully cooked.

An important stage is the laying of rice. Zirvak should be allowed to boil and only then add ready-made rice to the cauldron. Rice is leveled on the surface and poured with boiling water so that the water is at least 1.5 centimeters above the level of the cereal. Now you need to wait until the rice is half cooked and close it with a plate, and cover the cauldron with a lid on top and keep the pilaf on low heat for about 15 minutes. Then the fire is turned off and the pilaf is allowed to brew for another ten minutes. The finished pilaf is evenly stirred and laid out on a large dish.