Uzbek pilaf cooked on a fire with a little secret.
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Thanks for filming and editing @carvillage_life to my friend and assistant @volvocarsclub Egor. Plov recipe from Ruslan Ingredients: - Laser rice (Khorezm) 2 kg. - Lamb hind leg 2.5 kg. - Yellow carrots 2 kg. - Cottonseed oil 700 ml. - Fat tail 400 gr. - Garlic 2 pcs. - Seasonings (cumin, raisins, barberry, salt) - Small piece of navat - Whole hot pepper 2 pcs. - Onions 3 pcs. Preparation: Fry 400 gr. fat tail until golden brown, then remove the cracklings. Oil (cottonseed) for 2 kg of rice 700 ml. Heat the oil well until smoke appears and add 2 kg of meat, fry for 10 minutes and add onions (3 pcs.) cut into half rings. Fry the onion until golden brown. Then throw in 1/4 of the carrots, chopped by hand, fry for about 10 minutes and throw in the rest of the carrots, no need to fry. Add hot water so that it does not slightly cover the carrots. Then add salt (2 tbsp), cumin (1 tsp), a handful of raisins, 1 tbsp of barberry, 2 whole garlic cloves, 2 whole hot peppers and a small piece of navat. Keep the zirvak for at least 45 minutes on low heat! Half an hour before preparing the zirvak, soak the rice in salted water for 30 minutes. After half an hour, rinse the rice thoroughly under running water 5-7 times. Set the heat to maximum and add the rice, close the lid for 4-5 minutes, after which you need to stir the top layer of rice, and then close the lid again. And you need to do this 2-3 times. Once your water has boiled away, you need to turn the heat down to low, pile up the rice, sprinkle with cumin again (1 tsp), add garlic, pepper and close the lid for 15-20 minutes. After that, open the lid and check the rice for readiness. If everything is ready, then take the lyagan, put the pilaf on it heartily and say bon appetit ???????? #pilaf #teahouse #uzbekpilaf #pilafrecipe #pilafonthefire #plov
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