Fergana pilaf: a step-by-step recipe

An amazing Fergani pilaf! Its recipe is known to all residents of eastern countries. The best way to prepare this dish is to cope with representatives of the strong half of humanity. This is a hearty, fragrant dish that will not leave anyone indifferent.

Composition

The classic recipe for this dish includes only a few components: lamb, rice, vegetables and spices. To get a real Fergana pilaf, the groats should be used specialized, the grade of this rice is called devzira. Spices can be used any, focusing on their taste preferences, but residents of eastern countries usually use barberry, ground spicy pepper, ziru, coriander.

Serve Fergani pilaf with fresh vegetables, various greens, pomegranate seeds. For fans of the sharp, you can put on the edge of a dish of garlic and bell peppers.

Classical pilaf in Ferghana: step-by-step recipe

The traditional recipe for cooking pilaf is really not at all complicated. The main thing - properly selected rice and spices. And it is also better to prepare the cauldron, due to this the Fergani pilaf will turn out to be especially tasty and fragrant.

Ingredients

• The pulp of mutton is a kilogram.
• The figure of "Devzira" is a kilogram.
• Salt - be guided by your taste, preferably not large, but small.
• Ground coriander - a tablespoon without a slide.
• Barberry - two tablespoons.
• Zira is half a large spoon.
• Large carrots - 4 pieces.
• Onion - 4 pieces.
• Vegetable oil - 350 ml. Ideally, instead of oil, use fattening fat. If you can buy it, you will need about 400 grams.
• Young garlic - three middle heads.
• Hot chili peppers - 3 pieces.
• Medium-sized garnet - 1 piece.
• Greens - dill, parsley, coriander.

Preparation

How to cook Fergani pilaf? Easily! Follow the step-by-step instructions - and you will get an amazing dish, before the taste and aroma of which no one can resist.

1. Start with rice. Croups must be kept in water for at least 3 hours before cooking.

If you managed to purchase rice of the type of the devzir, you will see that it is actually far from pure, so you need to thoroughly wash it in several waters. Pour rice into a saucepan, draw water, rinse rice, catching all the floating husk. Repeat until the water flowing from the pan becomes clear. Then pour the rice with fresh, slightly brackish water and leave to stand for 3-4 hours. During this time, he will swell a little and in plov will reach the ready state much faster.

2. Preparation of Fergani pilaf begins not only with the preparation of cereals, but also with the choice of lamb. Meat should be fresh, not frozen, without veins.

Rinse the meat with medium cubes. While you are engaged in processing mutton, put into the kazan cut cabbage fat. Fry it until all the fat is over, then remove the cracklings from the kazan, and put the onion, not very large, chopped on the fat.

When the onion gets a beautiful golden color, take it out on a plate, and in its place, put the prepared pieces of lamb. Rinse the meat on both sides, add to it a thin sliced carrot and already roasted onion. Fry meat with vegetables, or - as it is called Uzbeks - zirvak, about 10 minutes.

3. Meat is almost ready, it's time to start the spices, thanks to which Fergani pilaf acquires its own, many favorite, taste.

So, pour the zir, bowled coriander and barberry, then put a finely chopped hot pepper (if you do not like too spicy dishes, you can replace it with ordinary black ground pepper). Stir thoroughly and simmer for another 5 minutes.

4. When the carrot is ready, pour boiled water into the cauldron, so that only cover the vegetables for a couple of centimeters. No more, otherwise the Uzbek pilaf "Fergana" will not come out as it should be, but too sticky, like porridge. Throw to the meat three or four cloves of garlic and put salt. Stew everything under the closed lid for about an hour.

5. So, it's time for cereals. Rinse the rice again, let the water drain. Sprinkle the rump to the zirvaku, just do not mix it, just slightly level it. Pour everything boiled water, it should cover the products with only one finger. Simmer the pilaf on high heat for about 7-10 minutes.

6. You can check the preparedness of the dish by making a deepening in the rice: if the liquid is gone, the dish is ready. Cover the cauldron with a lid and allow the dish to stand for 30 minutes. At the end of time, mix everything thoroughly.

Decoration

Let's start decorating ready-made pilaf. First, lay out the present dish with a slide on the plate. Pomegranate peel, take out of the fruit grains, sprinkle them with pilaf. You can also use chopped herbs or just twigs of dill and parsley. Plov is an independent dish that does not require additional garnish. The only thing you can add to it is fresh vegetables.

Pilaf in Ferghana: a step-by-step recipe in a multivariate

This recipe for cooking Uzbek plov is perfect for those who do not have kazan, or who are limited in time. Products that will be needed for its preparation, practically do not differ from the previous recipe, except that the proportions are slightly different, since the multivach bowl is not so capacious.

Products |

• 100 grams of fatty fat or 100 ml of vegetable oil.
• A kilogram of lamb.
• Two multi-cups of rice.
• Two large onions.
• Two small carrots.
• A pair of garlic heads.
• One hot chili pepper.
• Sugar - a tablespoon without a slide.
• Salt, zira, pepper, cardamom, barberry - on a teaspoon.

How to cook

To cook Fergani pilaf in a multivarque is easy. Follow the instructions - and you will succeed.

1. And in this recipe, prepare the rice before preparing the dish. Rinse it, clean it from impurities, let it brew in water for about 3 hours.
2. Carrots clean and crush with medium-sized straws, cut onions with thin quarters of rings. Garlic just wash and remove the upper layer of the husks, it is not necessary to separate it into denticles.
3. Wash the mutton, dry and cut into small pieces.
4. Proceed to prepare dirvak. To do this, put the "Hot" mode on the multivark, place the lard in the bowl. Extinguish until all the fat is over, after which the cracklings from the bowl can be removed.
5. Pour sugar into the fat and mix. Wait until the sand is completely dissolved, then put the prepared lamb in a bowl. Rinse it from two sides, and after the formation of an appetizing crust, take the meat out of the bowl in a separate container.
6. In the fat, where the mutton was fried, put sliced onions. As soon as the vegetable gets a pleasant golden color, return the meat to the place. Roast zirvak minutes 5, do not forget to stir it occasionally with a wooden spatula.
7. Lay the cut carrots evenly on meat, season with salt and pepper the ingredients. Cook all 15 minutes.
8. At the end of time, stir everything, pour the boiled water so that it covers the ingredients for a couple of centimeters. At the same time, you should add garlic and peppers, it will give the dish a sharp and piquant taste. Here with garlic is an interesting point: it does not need to be completely cleaned and divided into denticles, in the dish it is added with whole heads. It will give the flavor to pilaf, without changing its taste. Then add all the spices: ziru, barberry, cardamom, you can lay out the pea peppercorns. All the mix, put the "Quenching" mode on the multivark for 15 minutes.
9. With the present rice, drain the remaining water and rinse it again. Pour the rump to the stirred dirvak, smooth, add a little boiled water, literally 100 ml, and cook for 20 minutes with the "Kasha" or "Pilaf" mode on.
10. As soon as the signal for cooking sounds, stir the pilaf and leave it protomed with the lid closed for 15-20 minutes. Lay out your food on plates, garnish with pomegranate seeds and greens.

Now you can enjoy your meal. Bon Appetit!