Pilaf with chickpeas in kazan

10 servings
8 hours 15 min

How to make pilaf with chickpeas in Kazan? Prepare all the ingredients. Soak chickpeas in warm water for at least 6 hours (you can all night). Drain it. Rinse the rice in seven waters and leave in the water. Rinse the meat thoroughly. Peel the onions. Wash the carrots and peel. Remove one top layer of husk from the garlic heads, leaving them intact, mine.

Cut the meat into large cubes. Cut the vegetables coarsely: onions in rings 0. 5-0. 8 cm thick, carrots in straws 0. 5-0. 8 cm thick, 4-5 cm long.

Pour vegetable oil into cauldron or wok, put on maximum heat, add 0. 5 tbsp. spoons of salt, lower a small peeled onion. Stirring with a slotted spoon, toast the onion until golden. This is a sign that the oil has warmed up enough. Take out the onion, we won't need it anymore.

Add the meat, stir vigorously for the first few seconds to prevent it from sticking to the walls of the cauldron. Fry the meat over maximum heat for 10-15 minutes, stirring periodically, until the water evaporates and the golden crust forms. Without reducing the heat, add the onion. Stirring occasionally, fry it until soft for 5-10 minutes.

Without reducing the heat, add carrots to the cauldron with meat and onions and fry it for 10 minutes until soft (when pressed by the edge of the spoon on a piece of carrots, we can easily separate it).

Since chickpeas do not like boiling water at the very beginning, pour cold water into the cauldron so that it covers the roast and immediately fill the swollen chickpeas. Make the fire very small, because the slower the contents of the cauldron boil, the tastier the pilaf will be. Mix thoroughly. When the contents of the cauldron boil, salt, let it simmer for 5 minutes and try for salt - it should feel good.

Half the norm of zira, red hot ground pepper, pour turmeric into the cauldron and mix the contents again. It should boil evenly and leisurely. It takes 30-40 minutes to cook it, but if the meat was tough, then you can cook for an hour.

Stir the contents of the cauldron one last time, flatten it and place the garlic on top.

Carefully arrange the drawing on top. Level with a spoon on a flat platform in the Kazan and pour boiling water through the spoon so that the water covers the rice by 1-1. 5 cm. Make a fairly strong heat and wait for the liquid to be absorbed by the rice. In no case, boil pilaf!

Finally, rice appeared, and all the liquid evaporated or absorbed. Make the fire the smallest. Assemble the rice with a slide in the cauldron. Make 5-6 punctures with a knife: one in the center of the slide to the bottom and next to it, in a circle - the rest. In them, now fill the remaining zira, rubbing it in the palms. Let the rest of the water evaporate. Close the breech tightly with cover. Let the swim brew for 15-20 minutes. Our pilaf with chickpeas and rice is ready, mix the contents of the cauldron and serve.