Description
Why did I call your, you ask! I was in the city 2-3 times in my childhood, I liked it then! It is very old and beautiful city! People are very kind, welcoming guest for them all: they are going to cook so many delicious dishes that until you try, the table will not rise! And in order not to offend the owners of the house will have to try, but you will not regret that you ate more than planned! Plov in Uzbekistan and the entire Central Asia, as I know very popular dish, everyone who tasted this pilaf, eager desire to learn to cook it! I have reviewed all the variants of pilaf on the scullion, the pilaf, which I want to offer You, I have not found! Happy to share their little secrets of cooking pilaf with chickpeas!
Ingredients
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Salt
2 ст. л.
-
Turmeric
1 ч. л.
-
Zira
1 ч. л.
-
Garlic
7 зуб.
-
Chickpeas
150 г
-
Bow white
3 шт
-
Carrots
1 кг
-
Meat
1 кг
-
Vegetable oil
300 мл
-
Figure
900 г
Cooking
If you decide to cook pilaf with chickpeas, you should take care of the chickpea, because it should be soaked overnight! Pour the chickpeas with warm water, the water should be 2 times bigger than the chickpeas, the chickpeas will absorb the right amount of liquid! If you forgot to soak the chickpeas, don't worry, cook this rice, but without the chickpeas! Will prepare next time with the chickpeas!
Cut the carrot into strips with a length of 6-7cm., with a thickness of 1cm. don't be afraid to overdo it with the length, thickness, will still be delicious! I usually cut the carrots in advance, for example during the day, put it in a disposable package and in the refrigerator.
Cut the onion into half rings, with a width of 1cm, it's done and not feel. If you have a small onion, then cut into rings.
Now the meat, I got pork neck. Of course is lamb, but we don't like lamb because of the taste. Can and chicken to cook. Cut meat 2cm, length 4-5cm.
When everything is chopped, put to heat the oil. Real Uzbek govida in the cotton and oil in a cast iron cauldron, but I have neither the one nor the other, I prepare for what is, in a stainless steel pan with special bottom. Heat oil to see whether it was well heated, I throw a few pieces of onion. Onions blacken, remove and put to fry our meat.
While the meat is fried, add turmeric for color, and cumin to taste (a lot of spices is not good). When meat formed a Golden crust, the meat throws the bow. Fry on a medium heat. Do not forget to stir.
After we threw onions, minutes 7-10 there also send carrots. All fried until soft. Because I do not have a cast iron pan, I stirred.
Drain the water from the chickpeas, and place it in our zirvak (base of pilaf).
and pour HOT water. A little bit of water, 1.5 cm above the chickpeas, sprinkle with salt and then cover with lid and give out a little bit, 10-15 minutes. Meanwhile, wash the rice 3-4 times with cold water.
Put out our zirvak, salt even, sirvac should be just salty, I'm on a 5L pot, add 2st. l of salt, believe me - it's a little, the rice will absorb in itself. Fill our the rice, flatten, fill with HOT water, 1.5 - 2cm above the rice level, turn on Maxim our stove, one gas, one electric. The water begins to boil and the rice will gradually absorb the water.
The water is completely absorbed, reduce to a minimum the plate. Deeper stick the garlic cloves.
Now take a disposable bag, cut one edge and the bottom, and cover them with our rice, this is done in order that the top layer of rice prepared. And close the lid tightly, give then on very low heat for 25 min, after a time switch off the stove and let stand 20 min.
Open the lid and admire our pilaf. The scent is for the whole house. PS if you have long-grain rice, the water you need to add a little more. And the main thing is not to overdo it with water, and instead of risotto, we get porridge.
My risotto is loved by all, it certainly is not a real Uzbek pilaf, but also very delicious that just does not come off. ;) The real Uzbek pilaf is cooked on a campfire in a cast iron pot, cottonseed oil, mutton.
When I read another recipe of pilaf, and the author says that it is a real Uzbek pilaf, it gets a little funny :joke: because as we prepare, it's just a poor excuse, :cry: but also delicious! :knicksen:
I hope my recipe will be useful to someone, and you too will be able to conquer their family to their pilaf. :drink: the Main credo in the preparation of any meal is love, the mood! :saint: Cook with love for loved ones! :drink:! Bon appetit!!!
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