Uzbek pilaf pork

Servings: 5 Cooking time: 80 minutes

Photos recipe

Well, what, say, the owner would not want to learncook a tasty pilaf? Only one who already knows how to cook it! All other process of cooking pilaf seems somewhat daunting. In fact - nothing complicated here. The main thing to know some tricks and subtleties and, of course, comply with them. For the preparation of the Uzbek pilaf, it is best to use a special variety of rice called "Basmati".

And be sure to rinse rice in cold water. product ratio in the pilaf is determined in relation to rice and, above all, it concerns the carrots. So, if the rice used 1 kg, then the carrot is also necessary to take 1 kg.

Ingredients for "Uzbek pilaf pork":

  • Pork - 1 kg
  • Rice - 1 kg
  • Carrot - 1 kg
  • Onions - 0, 5 kg
  • Garlic - 1 large head
  • Vegetable oil - 1 cup
  • Salt and pepper - to taste
  • Seasoning - 2 tsp
  • Recipe "Uzbek pilaf pork":

    Preparation of the Uzbek pilaf pork:

    If we set ourselves the question of howcook a real Uzbek pilaf, it would be unforgivable not to use lamb. But the meat, it can be said, for an amateur, and because we have adapted the recipe to the tastes of the average Russian citizen and instead use lamb pork.

    So, cut the pork into small cubes and fry it with onions, cut into quarters of the Rings:

    Cut the onion rings for pilaf

    Doing it better at once in a cauldron, and not sparing the oil:

    Fry pork pilaf

    When the meat is covered with a ruddy golden brown, add to the cauldron carrots, grated on a coarse grater:

    Carrots rubbed on a coarse grater

    And fry everything is until golden brown carrot:

    Fry until golden carrot cake

    At the same time, and add all the spices exceptgarlic. The meat would be better if it turns slightly salty because half the salt will take the figure. When the meat is browned and vegetables, fall asleep all the washed rice and pour just enough water to keep the water lightly covered rice:

    Fill the water pilaf

    Only now add the garlic. Turn the fire on maximum power and bring water to a boil. The main thing is to make sure that the meat is not burnt this time. By and large, this is the most difficult to prepare pilaf. Once the water has drained under a layer of rice, cover the cauldron with a lid and cook pilaf on low heat for 15-20 minutes.

    After this time, listen tosounds in a cauldron (without opening the lid). If there is a feeling that the water sizzles, leave on heat for 5-10 minutes. Accordingly, if the hiss is not heard - Remove the kettle from the heat, but the cap is still not open. Give afloat so stand on the table another 15-20 minutes. During this time, he "rested" and is ready to surprise you with its unique taste and aroma.

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