How to cook Uzbek pilaf from mutton at home?

Uzbek pilaf is the most favorite food of those people who appreciate and revere oriental cooking. It is worth mentioning that men are the most enthusiastic about this dish. After all, this Uzbek pilau is famous for its fragrant and rich taste. In this regard, it is prepared by the representatives of the stronger sex.

Currently, there are quite a lot of options for cooking Uzbek dishes from rice and mutton. However, we will only consider its classic recipe, which, in addition to the main ingredients, includes carrots and a variety of oriental spices.

We cook Uzbek pilaf at home: necessary food for the dish

• Fatty mutton (can be taken with a bone) - one kilogram;
• Bulbs of large size - four pieces;
• Carrots large fresh - five hundred grams;
• Any vegetable oil - two hundred milliliters;
• Salt iodized - one and a half spoonfuls;
• Pepper ground black (can be red) - four pinch;
• Long grain rice - five hundred grams;
• Eastern spices (saffron, barberry, zira) - a few pinch;
• Garlic one-piece with skin - one large head;
• Fresh greens - at will (for addition in the ready dish).

How to cook Uzbek pilaf: processing of meat product

Obtained fat mutton should be washed, cleaned of hard films and veins, and then cut into medium pieces. If there are bones in the purchased meat, then it is also recommended to add them to the dish.

How to cook Uzbek pilaf: processing of vegetables

Four large bulbs and large fresh carrots should be rinsed in warm water, peeled off the husk and peel, and then cut. Onions are recommended for small rings, and carrots for cubes. Also, chop fresh greens, which will be served along with a hot dish.

How to cook Uzbek pilaf: processing of cereals

For this dish, it is best to use long grain rice (you can buy and steamed). The groats should be sorted, laid in a sieve and rinsed well, until the drained water becomes clear and transparent.

How to cook Uzbek pilaf: heat treatment of meat and vegetables

It is recommended to cook such an eastern dish in a large cauldron or in any other pottery made of cast iron. It should be poured two hundred milliliters of sunflower oil, and then add chopped pieces of fresh mutton, chopped carrots, onions, iodized salt and black pepper. All the products must be mixed, covered and cooked in their own juice on low heat for forty minutes. During this time, the meat will become almost soft and fried.

How to cook Uzbek pilaf: heat treatment of the whole dish

To semi-prepared vegetables and fat mutton should be poured a well-washed long-grain rice, which also needs to be sprinkled with salt, red pepper and all the eastern spices. Also in the dish, it is recommended to add a head of raw garlic and stir well. Then in pilaf it is necessary to pour two and a half glasses of drinking water (to slightly cover the croup). Waiting for the broth to boil, the cauldron should be closed with a lid, boil the food for ten minutes, and then remove it from the plate, wrap it in a blanket and soak for forty minutes. Ready-made pilaf is required to be mixed, spread out on plates and served warmly to the household.