Uzbek pilaf from buckwheat

[From the book of Khakim Ganiev "Encyclopedia of Uzbek Cuisine"]

Uzbek pilaf from buckwheat

Category: Meat dishes

Kitchen: uzbek

Ingredients
Beef meat pulp (lamb, chicken)	1 kg.
Buckwheat (unground)	800 gr.
Carrot	800 gr.
Bulb onions	250 gr.
Vegetable oil	250 ml.
Butter	50 gr.
Salt	10 gr.
Zira	5 gr.

Cooking method

• From the book of Khakim Ganiev "Encyclopedia of Uzbek Cuisine"
• This pilaf can be considered the youngest among the pilaf that is cooked in Uzbekistan, since buckwheat appeared there only at the beginning of the 20th century and did not spread widely as a sowing culture. It is rarely cooked, Uzbeks do not favor buckwheat with their attention. It is recommended for people who are losing weight, patients with diabetes and lovers of buckwheat.
• Cut the carrots into large strips (you can just dice), the onion in half rings, the meat into cubes about 2x2 cm
• Pour oil into a heated cauldron, heat to a haze, put seeds, fry until reddening (not necessary, this is done in order to remove foreign odors in the oil). Remove the fried bones and put the onions in the cauldron. Fry until dark golden brown. Add meat to the onion and fry. Add the carrots without reducing the heat and fry for 15 minutes and pour cold water. Add salt and let the cumin boil and cook over low heat until the meat is fully cooked.
• While our zirvak is preparing, we will do buckwheat.
• We put a large frying pan on the fire so that all the buckwheat fits. Throw butter into the pan, as the butter melts a little, add washed and dried buckwheat and fry until a good brown color with a bright aroma appears. We remove the buckwheat from the heat and pour it into the cauldron, if necessary, add a little water to cover the buckwheat on the finger and cook, evaporating the water, over high heat. As soon as the water has evaporated, cover and simmer for 20-30 minutes over low heat. Our buckwheat pilaf is ready. Stir the finished pilaf, put on a dish. Serve with a salad of fresh vegetables with sour cream and herbs or with salted vegetables, here as you like
• Large photo:
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I have a piece of country pork for tomorrow, will pork fit into this dish? And then I also wanted to do something with buckwheat for tomorrow.

Cool, an appetizing swimmer turned out. But I have never seen this in Uzbek cuisine, of course they cook it here, but it is considered exclusively Russian food, and butter for pilaf is amazing, we have dumbaaa rules everywhere

I love buckwheat pilaf. I cook it with any meat, chicken. But I never thought of adding butter. Although, I agree that it is very suitable for buckwheat. Thank you, Zachary, for your recipe! Now I know what to cook tomorrow.

[Zachary]

And I have never eaten buckwheat pilaf. I ate meat with buckwheat in different variations. But here is Plov, made from buckwheat ... Never! I'm going to cook. Zachary, you are just a storehouse of all sorts of goodies. It's good that we have you. It's good that you found us.

I have a piece of country pork for tomorrow, will pork fit into this dish? And then I also wanted to do something with buckwheat for tomorrow.

Of course it will. You can improvise as much as you like.

[Zachary]

Zachary, thanks for the pilaf! I often cook buckwheat, you can cook it according to this recipe !!!! This is a magic book with unprecedented recipes ??? !!!

This is a magic book with unprecedented recipes ??? !!!

And I have a book by Khakim Ganiev “Pilaf is a delicate matter.The largest book of pilafs from around the world "

Then the Recipes themselves split from you! Thank you!

Zakhar, I've been cooking this kind of pilaf for many years! I confirm that it is very tasty. Only I didn't have any books. I decided to cook it myself when at one time it was impossible to eat rice. very worthy alternative! Thank you for sharing this wonderful recipe with the entire Bread Maker!

[Zachary]

Zachary, thanks for the interesting recipe, we will cook tomorrow.

Zakhary, as always, delicious and beautiful. I want to cook right away.

I'm going to cook, my darling, a photo report from me.

Here is the report





overeat, I'll go lie down, maybe it will pass Thanks.

Zachary, what kind of frying pan is yours? I really need one!

[Zachary]

I once saw a program with Stalik Khankishiev, he cooked this dish, called it "Boyar Meat". I licked my lips then, but now I will definitely cook! Thank you, Zachary!

Daddy, let me eat a little. After the government grubs, it hurts me very much to look at your abundance