How to cook real Uzbek (Andijan) pilaf with lamb?
Uzbek pilaf (Andijan) — One of the most popular and delicious cooking options for this dish. There are many recipes for pilaf. In many countries, regions and even cities, there is always an individual and unique way of cooking this wonderful and versatile food.
In fact, pilaf is a combination of rice, meat (or, in some versions, fish) and vegetables, however Often the taste of pilaf is enriched by the addition of garlic, raisins, dried apricots, barberries, quince, peas and a variety of spices..
The uniqueness of the dish is also in the cooking technology — the grain part is not boiled, but is stewed in a cauldron or in a deep frying pan with the subsequent addition of the remaining ingredients. Due to this, rice is thoroughly soaked with an incredible combination of a large number of mouth-watering and rich flavors and tastes.
First you need to wash and clean the carrots and onions. Then cut the carrots into small strips and the onions into medium rings.
Now let’s do some rice. It is better to use special rice for pilaf, since it will not boil soft and stick together. It must be rinsed well and left soaked in cold water for half an hour.
Then you need to warm up the pan well with the addition of vegetable oil and add the previously chopped onion.
Onions need to fry on high heat, so he bought golden brown and gave his juice well, in which we will soon roast meat.
Next, you need to prepare the meat — clean it from the veins and cut into medium cubes. Add meat to roast over onion.
The meat must be fried on one side, then turned over and fried on the other.
Now we will add a carrot to the pan with onions and meat, mix and continue to fry for another 5-7 minutes.
Now we need to pour about 500 ml of water into the pan, insert a whole head of garlic in the middle, which must be cleaned only from the top layer of the husk. Then, bringing to a boil, remove the garlic. Now you can add to taste salt and pepper.
Next, add a uniform layer of rice to the pan so that the water covers it a little. We continue to cook for another 15 minutes, until the moisture is almost completely evaporated.
After that, you can put the head of garlic back in the pilaf, sprinkle it with crushed cumin and cover it with a lid.
Now we cook pilaf on low heat for about 20 minutes.
Our Uzbek (Andijan) pilaf with lamb is ready! It remains only to lay it on a large dish and, decorated with garlic and fresh herbs, serve.
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