Pilaf from Ivanych

Category: Meat dishes

Kitchen: uzbek

Ingredients
Rice	1 kg
Mutton	1.5KG
Bulb onions	700 g
Carrot	1.2KG
Vegetable oil	250 g
Spices, seasoning salt	taste
Water	of necessity

Cooking method

No subtext, no meaning, except that it got warmer and a new stove was bought, the old one remained at the old address, and the Post ended. So we decided to break our fast with pilaf, and pamper yourself with your favorite food.
I cooked pilaf from a kilogram of rice. Therefore, all the proportions that I will give below are my, so to speak, opinion, which was formed from experience.
There was a fear that the stove would decide to burn and start to smell. But nothing, it turned out that they had not deceived and, having warmed up, the stove did not give out any negative factors.
As soon as the cauldron warmed up, I poured vegetable oil into it. This time he took sunflower. One that is odorless. Refined. And it behaved, by the way, quite intelligently - it did not splash, did not hiss, and so on. Maybe because it was deodorized?
Question: how much oil to take? If you are planning a kilogram of rice, then take 200 - 250 grams. Take into account what kind of meat you have in pilaf. If lean, take 250, if with fat, then 200.
Then we heat the oil. Ideal degrees up to 180 - 200.
You can keep the fire under the cauldron above average, but without fanaticism. At this stage, it does not matter much, but watch the height of the flame so that, God forbid, the oil in the cauldron does not flash.
There is a good way to know when the oil is ready. In the process of heating it, fry the onion.
What I began to do, spied on someone in the video clips, so as not to translate the "business" bow. I peel off the top layers from the heads, they are both dryish, and the taste (I tried) is not very pleasant. Here I am sending them to the cauldron. You don't need to fry your daughter (you used to charcoal it too), as the onion reached such a state close to very fried, then remove them from the cauldron.
The oil is, rest assured, ready to continue.
There are different opinions. In the sense that it should be sent to the cauldron first. Onions or meat? They even say that this is the difference between the Fergana recipe and the Samarkand recipe. And a lot of what else is said.
I've tried this and that. It still turns out delicious.
Note that if you fry the meat first, the pilaf turns out darker. Kind of roastier.
So, bow. Grams 700. Cut the onion into half rings. Do not cut too thin. So ... three millimeters.
This means that we send the onion to the cauldron, immediately mix it well so that the onion is oiled. The onion must be brought to the state of pre-sign. So that it becomes soft, but you should not fry it either. This process is accompanied by constant stirring. Do you see the types of toasting in my onions? I yawned once, that's it…. In general, it is better not to let go of the slotted spoon.
Meat. For me it is definitely mutton. I take a kilogram and a half and cut it finely. I make pieces, in general, in two-thirds, maximum, of a tablespoon.
And meat in a cauldron. Again, do not let go of the slotted spoon and hands.
Meat will give a lot of juice. Even more than a bow. And the task on this is, although not difficult, but important. The meat should be slightly browned. Until a light crust forms. But do not dry in any way. Bring the meat to this reddish state.
While the meat is browning, bring the fire under the cauldron to "about medium". The very high temperature will only interfere further.
Carrot. Kilo - one hundred kilo. It is necessary to cut into pieces. The side of the bar is ideally four millimeters, well, five is the maximum.
I poured the carrots into the cauldron and held them on top of the meat for about three minutes, and then mixed very thoroughly. It is necessary to ensure that the carrots are well, efficiently, oiled.
The cauldron is on fire "below average", and you don't need to mix it especially, but the contents of the cauldron must be constantly moved away from the walls and raised from the bottom in order to avoid burning. In general, stir lightly, but without much diligence, stir well.
At this stage, it is worth slightly salt and a spoon - add one and a half spices and seasonings. In the box on the right is the pilaf mixture. There: cumin, barberry, peppers, a little saffron. If such a mixture is not at hand, then an incomplete table cumin and barberry are at least necessary. But this action is not necessary at all.
It is necessary to fry the carrot with all the ingredients until the carrot hangs its legs, as they say. In general, the carrot will become soft and pick up the spirit of such ... meat - onion. And the meat, you see, will also taste good from carrots.
Further water. I highly recommend pouring boiling water into the cauldron. How many? I usually pour so that the water covers the contents of the cauldron "by two fingers."
At this moment, garlic is sent to the cauldron. A couple - three heads. More is needed. There is no need to clean the heads. Remove the excess husk and clean everything unnecessary from below.
Sink the heads completely.
We cook, then, zirvak. Avoid heavy boiling. So ... let it be light bubbling, no more.
Cook for about forty minutes, which is called "until tender." One of the signs of this very readiness will be a significant decrease in fluid.
Yes ... the zirvak is no longer mixed, but do not forget to move it away from the walls. And carefully, with a slotted spoon, lift from the bottom. So that the liquid penetrates everywhere and, again, nothing burnt.
Do not forget to salt the zirvak. It is necessary to achieve a state of salinity. Not “per”, but “at”. That is, the salt should be felt, but, of course, without any harshness.
I add more cumin into the zirvak - a tablespoon, no less and a seasoning mixture, but already a little. But barberry, I love it in pilaf, two or three spoons, this is a must.
It's the rice's turn.
As already mentioned - you need to take a kilo of rice. Rice can be anything. Round, long, square, green, blue, etc. Just not crushed. And I do not advise you to take steamed. Although, if you take it, there will be pilaf too. Just don't overcook it.
The main thing is to rinse the rice. No not like this. RINSE!!! To clean water. That is, pour the rice with water, stir, and the water should be clear. It may become slightly cloudy, but the cloudiness should settle quickly and the water will remain clear. This is a compulsory law of pilaf.
Do I need to soak rice? I don't soak. On the contrary, after washing, I leave it in a sieve so that the water glass. Why? Taught so. And I think that this makes pilaf tastier.
Gently, with a slotted spoon, spread the rice on top of the zirvak. Achieving an even coverage thereof with rice.
We laid it out, carefully leveled it with a slotted spoon. Do not crush the rice or tamp it there, but precisely smooth it out.
Further water. Of course, clean, of course, boiled. Hot. Ideally, just to boil. Through a slotted spoon, water should be poured evenly over the entire surface.
How many? It depends on the rice you use. My rice is hard. So I pour three fingers of water. This is a little more than necessary. True, who needs it - I don't know. We love that rice in pilaf is softer than the canons require. And a little more humid. Not sticky, but moist and soft.
The fire under the cauldron is minimal. The water is absorbed into the rice rather quickly. Use a slotted spoon to move the rice away from the sides and bottom. And with a shaved stick, three pencils thick, make holes "to the bottom" so that the zervaya liquid rises through the layer of rice to the surface from the bottom. Rice, so that it is saturated and flavored.
As soon as the rice is almost ready, and there is no liquid left. When you pierce, once again, the thickness of the rice, you will see that there is almost no liquid. Then collect the rice in a slide from the walls to the middle and return the garlic to this slide. Bury, so to speak, completely.
And then I covered this slide with a plate, put a paper towel rolled several times on top. It will absorb some of the excess moisture. And cover the cauldron with a lid. Tight.I have a heavy lid, so that practically no steam comes out from under it. If not, you can seal it with a towel. It is very important to ensure that the pilaf is steamed on the remnants of moisture.
The fire under the cauldron is a "candle". No more. Here, burning is possible "at once".
All. Nothing else depends on you. Wait. Minutes 20 - 30. Here it is necessary to proceed from the remaining moisture in the cauldron. I mean, look how wet the rice is. In general, it is necessary to steam and achieve this very friability, but not dry it either.
Well. Opened it in 20 minutes. I achieved exactly what I wanted. Nothing stuck together, but the rice turned out to be soft and remained a little wetter than usual.
I take out the garlic.
We mix. Right in the cauldron. Delicate but thorough.
So that is all. Peel the garlic and put it on top like this.
No matter how hard I tried, but still ... at least a little, and formed ... these very fries.
Angela at the meal!