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Kashkadarya way of cooking pilaf
4 servings
Cut the meat into pieces, like a kebab, stir a little, mixed with onions, salt, black ground pepper and zira. Transfer the oil and fry the pickled meat, then put the carrots with straws and immediately, without stirring, pour cold water and simmer on a low heat until the carrots soften. After that, washed rice is laid, poured with warm water and boiled to the end. From time to time mix the cap-cyrom all the contents of the boiler. When the rice swells, close for 15 - 20 minutes and bring the pilaf to readiness.
Cut the meat into pieces, like a kebab, stir a little, mixed with onions, salt, black ground pepper and zira. Transfer the oil and fry the pickled meat, then put the carrots with straws and immediately, without stirring, pour cold water and simmer on a low heat until the carrots soften. After that, washed rice is laid, poured with warm water and boiled to the end. From time to time mix the cap-cyrom all the contents of the boiler. When the rice swells, close for 15 - 20 minutes and bring the pilaf to readiness.
rice - 1 kg, soft meat - 1 kg, carrots - 500 g, onions - 300 g, vegetable oil - 300 g, salt to taste, pepper to taste
