Pilaf with lamb for real
The main secret of how to make a true plovfrom mutton, consists in choosing the optimal proportions for the amount of meat, rice and carrots. Best of all, if all these ingredients you will take in equal parts. No less important is the quality of rice - it should be the most transparent. A plaque or croup of white color for a plov is definitely not suitable. Of these, you can cook excellent milk porridge, and not a fragrant Uzbek dish with lamb and vegetables. Therefore, carefully read the recipe and try not to deviate from its recommendations. Ingredients:
- lamb young - 500 g
- carrots - 500 g
- onion - 2 pieces
- garlic - 1 head
- Long grain rice - 500 g
- fat crooked - 100 g
- Cottonseed oil - 50 g
- 1 tea spoon
- barberry - 2 teaspoons
- - turmeric - 1/2 teaspoon
- cumin - 1 teaspoon
- a mixture of black and red ground pepper - to taste
- salt - to taste
Cooking method: Rinse the rice so carefully that the water draining from it becomes completely transparent. This will remove excess starch from the cereal, which is just as guilty of the fact that many housewives, despite all their efforts, result in a result not of pilaf, but of sticky porridge with meat. To enhance the effect, rice can be poured with cold water and left to soak for an hour. Onions and carrots are peeled and cut. Here, too, have their own characteristics, thanks to which pilau looks very appetizing when served. Onion slicing is done in the form of half rings, and carrots are cut into thin strips. Do not speed up the process and use a grater, no matter how modern it may be. It is better to spend a little more time, but to correctly withstand the technology of cooking from start to finish. As for meat, it must be washed, dried and cut into fairly large pieces, which will allow the lamb to remain juicy. For the preparation of pilaf, you can use not only the flesh, but also the bones. An indispensable condition for success is that the meat you have chosen is young. If possible, buy a piece of lamb, the delicate taste of which will cause real delight. This recipe clearly indicates what kind of vegetable oil for pilaf should be. It is best combined with lamb cotton, of course, it can be replaced and sunflower, but only refined and odorless. All the ingredients for pilaf are prepared in stages and only in one bowl. Do not fry meat and vegetables in a frying pan, and then transfer to another container. This is considered a blatant violation of the classical formula. So, you will need a cauldron or a cauldron with a thick bottom. It is in this dish that the process of heat transfer occurs with maximum uniformity. Put it on the fire, pour the vegetable oil and wait until it is properly heated. This will tell you the appearance of small bubbles on the bottom. Cut the fat of fat rather finely and send it to the cauldron. Warm it for 5 minutes, but do not let it boil. Pieces of lamb send roast in fat. In the beginning, the meat will empty the juice and will turn white, and when it turns golden, you can fall asleep onions. At the same time zirvak it is necessary to salt, pepper and season with spices - turmeric and zira. To taste it should be quite salty, sharp and very rich, because when you start to cook rice in it, it will absorb most of the spices. Yes, and do not forget about the carrot, which will give zirvaku some sweetness. It should fall asleep in the cauldron, as soon as the onion gets a beautiful golden shade. After 2-3 minutes, add half a cup of water, drop the dried barberry, reduce the heat and let the meat and vegetables sink under the lid, saturated with the flavors of seasonings and spices. After 10 minutes, mix the dirvac and season it with a spoon. Leave the rice and carefully place it in the cauldron, trying to make the layer as uniform as possible. Now top up the water, which should cover the surface of the groats on the finger. All, cover the lid with a lid and cook over low heat until the liquid goes down. As soon as this happens, try the rice. Ideally, it should be slightly undercooked, but not raw. Collect it from the edges of the cauldron to the center like a dome. With a wooden stick, make holes in the rice layer to the very bottom, but so that it does not mix it with the meat. In these holes, which should be at least 5-7 pieces, fill in the cumin, and between them stick untreated cloves of garlic. Once again, cover the Kazan with a lid and bring the pilaf to the ready, watching the water level in the holes. Serve the dish with heat, with heat, very hot. And Uzbeks prefer not to mix dirvak with cereal, but lay them in layers: first rice, then carrots with onion, and on top - pieces of mutton, exuding an incredibly appetizing aroma. Decorate pilaf can be finely chopped greens, and along the perimeter place cut into slices of ripe juicy tomatoes. The recipe for this dish will surely become a favorite in your family. 
Pilaf with lamb and peas chickpeas
Chickpeas, or chick peas, are unusualuseful and nutritious product. It contains a lot of protein and the carbohydrates needed by man. In addition, another important component of it is lysine, an indispensable amino acid. Nut is considered an integral part of oriental cuisine, so it is often used as a useful ingredient for many national dishes. Was not an exception and pilaf from mutton. This interesting recipe deserves special attention from all lovers of the famous dish of rice, vegetables and meat. Ingredients:
- lamb (pulp on the bone) - 1 kg
- rice transparent round - 1 kg
- carrots yellow - 1 kg
- onion - 3 heads
- garlic - 3 heads
- fat crooked - 100 g
- Cottonseed oil - 200 g
- chickpeas - 200 g
- barberry - 2 teaspoons
- raisins - 2 tablespoons
- 2 tea spoons
- Salt, spices for pilaf - to taste
- sugar - 1/2 teaspoon
Cooking method: This recipe is designed to feed a large guest company with plov. However, by proportionally reducing the amount of these ingredients, it can be adapted for a normal family of 4 people. Start cooking pilaf should, as always, with washing and soaking rice. Water should be as transparent as possible. And it is necessary to stay in it for at least 4-5 hours. Nut also wash, scrape and soak in a separate container at the same time as Fig. Carrots and onion peel, wash and cut. In the first case, the recipe recommends thin straws, and in the second - semirings. In a large cauldron, pour cottonseed oil, heat it on high heat and put there slices of fatty fat. Separate the lamb bone from the pulp and place it too. After 10 minutes, remove it and pour in onions. It should be prepared before the appearance of a golden brown color and it can not be overcooked. Pre-washed and dried pulp lamb cut into large pieces with a knife. A third of the female fist will serve as a dimension guide. Transfer the meat to the cauldron and fry until brown for 10-15 minutes over high heat. Then, the temperature of the burner should be reduced and send carrot straw to the cauldron. At the same time, add 1 tablespoon of salt to the zirvak. Strain the vegetables for about 15 minutes until the carrot begins to stick to pieces of lamb and softens. Kazan during this period do not cover the lid. After this time, it's time to go to the main stage - to cook the zirvak and bring it to the right taste. So, in a cauldron with vegetables and meat, pour about 1 liter of boiling water. Pieces of meat should be slightly visible, and not cavity covered with water. When the liquid boils, add peas chickpeas, spices, raisins, barberry and a little sugar to the meat and vegetables. Top 2 uncleaned garlic heads. Cover the cauldron with a lid and cook its contents for half an hour on low heat. After 30 minutes, remove the garlic, and stir the fragrant chervak. At the final stage on top of it, you need to lay out the rice with a uniform layer, add 1 tablespoon of salt and pour some 1.5-2 centimeters of water, not more. Cooking should be on medium heat and with the lid open. Within 20-30 minutes, rice will absorb water and swell. Check the amount of liquid remaining. If its level is below the middle of the cauldron, then collect the rump with a slide, make punctures in it to the bottom and insert the uncooked garlic cloves. Cover the cauldron is necessary by the rules, because each recipe has its own subtleties: for starters - a large plate or bowl, then - a towel and only then the lid itself. Fire on the stove make it minimal and continue to simmer the pilaf for another 15 minutes. Then give him time to brew. If you survive, then somewhere with half an hour. Before serving, remove the pieces of lamb and cut them, making them smaller. Rice mix with vegetables, place on a large dish slide, on top of which place the meat. Only one kind of such pilaf will bring your guests into a real gastronomic delight. 
Pilaf with mutton, apple, raisins and dried apricots
Very interesting is pilaf with mutton,if you supplement the traditional recipe not only with raisins, but with apples. You can also put a little dried apricots. These fruits will make the taste of the dish even richer and rich, giving it a pleasant sourness and at the same time sweetness. Pilaf is spicy and a bit unusual. If you like culinary experiments, take note of this recipe. Ingredients:
- lamb - 1 kg
- Long grain transparent rice - 800 g
- carrots - 1 kg
- onion - 1 kg
- vegetable oil odorless - 300 g
- garlic - 4 heads
- apple sour varieties - 1 piece
- raisins without pits - 300 g
- dried apricots - 200 g
- black cheese - 2 teaspoons
- salt, red pepper - to taste
Cooking method: Vegetables wash, chop onion in the form of semirings, and carrots are traditionally cut into strips. Clean and dry meat into large pieces the size of a female fist. Rinse the rice, draining the water at least 15-20 times, until it becomes completely clear, and soak for about an hour and a half. So you get rid of the excess starch and get a really friable pilaf as a result. In a thick-walled cauldron, pour the vegetable oil. With mutton, cotton is best combined, but also sunflower, if it is refined and has no smell, also suitable. When it is hot and gives a light white smoke, place pieces of meat and fry until a brownish crust. Its color depends on the appearance of the pilaf, so do not be afraid to overexpose the mutton on fire. Fall asleep into the onion and cook with frequent stirring until golden minutes 3-4. Then send him a carrot. Attention, after that you do not need to mix anything, just straighten it! Zirvak must be seasoned with pepper. You need to be careful with him. To begin with, take about 1/2 teaspoon, dissolve in a small amount of water and pour into the cauldron. After a couple of minutes, remove the sample. It should be quite sharp, but you still have to cook rice, so everything is right. Salt put, not sparing, about 1 tablespoon. Ziru razomnite fingers and sprinkle it zirvak. With rice, drain the water, mix it with washed raisins and dried apricots and put on top of the carrot layer in the cauldron. Fill it all with hot water so that it covers the rice by about a centimeter. Wash the apple, cut into slices and gently insert them into the layer of cereals. Remove the upper husks from the garlic heads. It is important that they do not separate, but remain intact. Stick the garlic in the rice. When the water leaves the surface in depth, the cauldron can be closed and the fire made minimal. Further cooking pilaf will take about half an hour or slightly more. Spread on the plate you need layers: rice with onions, carrots and meat. Bon Appetit! Of course, cook pilaf best on an open fire in a huge pot, enjoying the fresh air and a spark of impatience in the eyes of family and friends. But such an opportunity falls to us, the inhabitants of megacities, very rarely. But it is always desirable to eat deliciously and diversely. Any recipe described in this article will teach you how to make real and delicious pilaf with lamb even on a regular stove. Just be confident in your strengths and culinary talent!
