Samarkand pilaf without a cauldron - perfect, very simple! Electric stove, oven, saucepan and Stalik NTV - Stalic Khankishiev - World Latest Movie, Series, Videos and Trailers

Samarkand pilaf without a cauldron - perfect, very simple! Electric stove, oven, saucepan and Stalik NTV

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Published on Premiered Nov 3, 2020

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If you don't have a cauldron, you can cook excellent pilaf even on an electric stove, in a saucepan! The main thing is to know how and skillfully use the oven! Pour 200 ml of vegetable oil, heat it up and fry the meat in large pieces. Salt and pepper the meat. Add two medium onions in half rings and fry the onions, reducing the heat. Add some carrots to the onions so that they fry. Place the main part of the carrots on top of the layer of meat with onions, sprinkling with cumin. Place soaked (or even half-boiled) chickpeas on top. Add about one glass of water to the pan, cover with a lid and reduce the heat to below medium. If desired, you can put garlic and pepper in a layer of carrots, but for Samarkand pilaf these ingredients are optional, but it is advisable to put barberries or sweet and sour raisins together with the carrots. Carrots should be steamed for 20-25 minutes. Soak in warm water and rinse the rice. Drain the water from the rice and pour boiling water over it to warm it up before putting it in the pan. Place the rice on top of the carrots in an even layer. Dissolve a tablespoon of salt in boiling water. For 800 grams of dry rice, no more than 1 liter of boiling water. Pour salted boiling water over the rice and cover with a lid so that the rice is steamed and does not cool on top. Check the rice - if the rice at the bottom of the layer is already ready, but not on top, then the rice layer needs to be shoveled, swapping the top and bottom of the rice layer. When the rice stops crunching in the middle of the grain, the pan needs to be covered with a tight lid. If the pilaf is cooked in a spherical cauldron, over a live fire, then at this point the coal and all the heat are removed from under the center of the cauldron, moving the coals to the edges of the cauldron so that they only heat the rice, but so that the meat does not burn. But if the pilaf is cooked in a saucepan with a flat bottom, then this method is impossible. Take a dish or a large plate that is suitable for the size of the saucepan. Cover the rice with a dish and put the pan in the oven with both the bottom and top heat turned on (but never the grill! The first 10 minutes at 140C, the remaining 15-20 minutes at 120C is enough. Without removing the dish that serves as a lid from the pan, turn the pan upside down and place it on a large plate. Let that dish remain under the pilaf! Carefully remove the pan upwards. In front of you is the real Samarkand pilaf! You can buy my autographed books here stalic.ru Recipe for Samarkand pilaf in a cauldron over a live fire here • SAMARKAND PILOV Recipe for Fergana pilaf with dev-zira rice over a fire here: • UZBEK PILOV IN FERGANA on a live ... dacha answer we eat at home electric stove food city hell's kitchen

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