Khorezm way of cooking pilaf)

1 serving


To prepare pilaf for a large number of people, for example, at holidays or weddings, they use the following method: they take one third of all oil used for pilaf, overshoot and fry large (1 kg each) pieces of meat and onions cut into large rings in it. According to the semi-readiness of the meat, carrots cut into large straws - bars are placed on top and boiled over a low heat until softened. Rice washed in three or four waters is boiled separately until semi-ready so that the rice does not stick to each other, strained and allowed to drain with water, then covered with an even layer on top of carrots. The remaining two-thirds of the oil is digested separately and in hot form evenly poured into rice, leveled with capkir. Add salt and spices prepared for pilaf after carrots laying. Mix the finished pilaf well in a cauldron, put on special dishes with a deepened bottom, cut the meat into pieces and spread over a slide of pilaf. The recipe is indicated at the rate of one serving in order to increase the number of products by the number of diners.