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Plov in khorezm
4 servings
Cut the meat into large pieces, fry it in hot fat. Then put the onions in the cauldron and fry with the meat. When everything is overcooked, add some water, let it boil. Cut carrots along with plates 2-3 mm thick and 1 cm wide and put in a cauldron along with salt, spices, pour water so that it covers the contents of the cauldron. Close the boiler tightly with a lid and simmer on a very low heat for 8 - 10 hours. The meat should boil a lot. After that, fill the rice, add some water and continue to cook. Transfer the finished pilaf, without stirring, to a dish: first remove the layer of rice, put pieces of meat and carrots on top, serve.
Cut the meat into large pieces, fry it in hot fat. Then put the onions in the cauldron and fry with the meat. When everything is overcooked, add some water, let it boil. Cut carrots along with plates 2-3 mm thick and 1 cm wide and put in a cauldron along with salt, spices, pour water so that it covers the contents of the cauldron. Close the boiler tightly with a lid and simmer on a very low heat for 8 - 10 hours. The meat should boil a lot. After that, fill the rice, add some water and continue to cook. Transfer the finished pilaf, without stirring, to a dish: first remove the layer of rice, put pieces of meat and carrots on top, serve.
rice - 1 kg, soft meat - 500 g, pork fat - 250 g, carrots - 1 kg, onions - 3-4 tsp, salt - 1 tsp, zira to taste, zirka to taste, black pepper to taste
