Uyghur pilaf

Category: Meat dishes
Kitchen: Uygui
Uyghur pilaf

Ingredients

rice 3 st
lamb ribs 1.5KG
carrots (medium) 3 pcs
onion (large) 1 PC
fresh tomato (medium) 1 PC
quince (sour apple) 1 PC
sweet red pepper (large) 1 PC
vegetable oil 0.5 st
salt taste
zira 2-3 h l
black pepper (peas) 0.5 h l
sichuan pepper 0.5 h l
ginger (freshly grated) 2 h l
turmeric (ground) optional 0.5 h l

Cooking method

  • 1. Rinse the rice, add salt and fill with water, leave to swell while the rest of the ingredients are being prepared.
  • 2. Cut the ribs into portions. Cut the carrots into thin strips, the onion into thin half rings. Peel the bell peppers and cut them lengthwise into strips about 1 cm wide. Cut the quince or apple into 8 pieces.
  • 3. Pour vegetable oil into a cauldron or a thick-walled saucepan, let it boil for a couple of minutes and put the meat. Cook over high heat for 10 minutes, add onion and after five minutes diced tomato and carrot. Reduce heat, lightly salt and cook for eight minutes. Add half of the spices and cook for another five minutes. Pre-grind the cumin, black and Sichuan peppers, finely grate the ginger.
  • 4. Pour in 3.5 cups of water, bring to a boil and cook for 15-20 minutes. Then remove the meat and transfer to a plate. Throw the rice on a sieve and put in a saucepan, increase the heat and let it boil for about five minutes. Put the pepper and quince slices on the rice, add the remaining spices and spread the meat slices on top. Close the pan tightly with a lid, reduce heat to low and bring the pilaf until tender (30-40 minutes).

The dish is designed for

8-10 servings

Time for preparing:

about 2.5 hours

Note

There are many legends about the origin of pilaf. Here is one of them.
Once Tamerlane, examining his army, heard a conversation between two soldiers. They were worried about how to survive without food on a military campaign - Tamerlane did not want to sacrifice the speed of movement for the sake of food carts. The mullah suggested the recipe for a nutritious and satisfying dish: “We must take a large cast-iron cauldron. It must be so old that the fat from the old food oozes outside and ignites from the flashes of fire falling on it. In this cauldron one should put the meat of not old, but also not very young lambs, selected rice, swelling with pride that will be eaten by brave warriors, young carrots, blushing with joy, and a sharp onion that stings like the sword of the highly esteemed emir. All this must be cooked over a fire until the smell of the prepared dish reaches Allah, and the cook collapses in exhaustion, because he tastes the divine food. " One bowl of pilaf gave the warrior strength for several days. Naturally, after eating the miraculous dish, the army won a successful victory.

There are a lot of pilaf recipes. As well as admirers of this incomparable dish. I bring to your attention one more option.
Cook with love and bon appetit!

The recipe is taken from the book "About rice and cereals"

Merri
Pilaf is an amazing dish! Its diversity knows no limit. But good pilaf is always delicious !!! I know how Uighurs cook pilaf, but I have never seen such an option.
Twist
Irish, I, too, faced such an option for the first time and decided to try. Absolutely not regretted! It turns out unusual and tasty
Lyuba 1955
I love pilaf very much, once a Tajik neighbor taught me how to cook, and yours, Marina, in general, probably yummy - 1.5 kg of ribs, I love to savor them!
Arka
Ay-y-yay! Swimmer! How I love pilaf! Mmmm! .. Yes, on the ribs!
I love the ribs!
Bravo, Twistic !!!
Twist
Lyuba 1955, Arochka, I am very glad that I liked pilaf! : girl_love
My family also loves this dish very much. And ribs are generally a song, in all forms!
mishkind
Ziruac, you shouldn't do it?
Twist
mishkind, if desired, you can do.
Merri
The same dish is prepared differently in every home! Sometimes it comes to the point of absurdity - or the recipe is changed beyond recognition, or the name is changed as you like.
I think that, nevertheless, every dish, especially a very famous one, should have its own "face" by which everyone will say: "yes, this is it," and everything else is variations on the theme ...
Lisss's
Twist, Marisha, a very handsome swimmer - grain to grain! what kind of rice is this? what sort of?
The author of the recipe has been on the forum for a long time, and cooks great, which has been checked repeatedly
Twist
Irisha, Lyudochka, thanks for your support and understanding!
You know, I am not a conflict person. And I really appreciate the friendly and respectful communication style adopted at our beloved forum.
This recipe caught my attention with an unusual set of spices for pilaf. My family liked it and I decided to share it with the members of the forum. I cannot judge how authentic the dish is. I used basmati rice for cooking.

kava
Posts not related to the peculiarities of cooking and affecting other (mainly interpersonal) aspects will be deleted.
Merri
At one time we sold Uzbek rice (so they said), I always bought it for pilaf. Now I have simplified the process a little and I also often buy basmati.
Twist
IrishaIt is almost impossible to buy Uzbek rice from us, to my great regret. Although I would really like to try.
The stores sell mainly rice for sushi and risotto. And "basmati" and "jasmine" are much less common.

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