Ferghansky pilaf

4 servings


Mutton lard, diced, heat, remove skewers, heat the fat to a white haze. So that the pilaf acquires a reddish color, put a small bone cleared of meat in boiling fat and fry until it turns red-brown, then remove the bone. Put the meat, cut into pieces, in a cauldron and cook until crusted. Fry the onion, chopped with rings, with the meat until reddish, then add carrots, which are cut into straws, or in the so-called "shodibegi" way - in cubes. Put half the normal salt, stir everything and fry until the carrots are golden brown. After that, pour half of the required amount of water and allow to boil immediately. A variety of spices and red ground pepper can be added to the zirvak of pilaf (meat with onions and carrots). Zirvak should boil for 20-25 minutes. Go through the rice, rinse three to four times in cold or warm water, gently rubbing between the palms. Having covered rice with an even layer, remove coal from under the boiler (if the pilaf is cooked on fire), intensify the fire and immediately pour water into the boiler. Water should cover rice by 1-
1. 5 cm and boil evenly. While the water has not yet evaporated, try and, if necessary, salt. As soon as the water evaporates, assemble the pilaf with a spoon to the middle with a slide, make the holes with a stick in several places so that the water on the surface passes to the bottom. This will help you better rest the pilaf. Then cover the pilaf with a plate. The time it takes to manage depends on the amount and variety of rice. It takes 20-25 minutes to evaporate the pilaf according to this recipe. Removing the plate from the pilaf, make sure that the droplets gathered on it from the couple do not spill onto the surface of the pilaf. Mix the pilaf thoroughly. Transfer to a large porcelain or clay dish, arrange the bones with meat on top. Separately, serve tomato and onion salad.