Real Uzbek beef pilaf - a detailed master class

Kitchen appliances and utensils:

• deep cauldron;
• knife;
• cutting board;
• a set of containers of different depths;
• cap;
• tea spoon;
• tablespoon;
• scoop;
• paper towels.

Ingredients

Step cooking

Ingredient preparation

1. Rinse beef flesh and ribs under running water and dry with paper towels. Cut the flesh into pieces large enough, like a kebab, and leave the ribs as they are.
   
2. Soak the rice in cold water for at least half an hour, although it is advisable to leave it for 40-60 minutes so that excess starch comes out. This will make pilaf crumbly.
   
3. Then thoroughly rinse the rice under running water for about 10 minutes so that the water is completely clear. While other ingredients are being prepared, we will keep the rice in water.
   
4. Peel the onions and carrots from the top layer and cut them: onions - in half rings 3-4 mm wide, and carrots - with thin elongated straws or sticks.
   

Cooking pilaf

1. Preheat the cauldron on a wood stove (whoever does not have one, use a stove), pour 200-250 ml of vegetable oil and let it burn.
   
2. We will send the meat to the cauldron and fry it for 20-25 minutes, stirring occasionally. The meat should be evenly fried on all sides and covered with a crust.
   
3. When the meat is ready, remove it in a separate container, and send chopped onions to the cauldron. Fry it until golden brown and soft.
   
4. Then add carrots to the onion, mix the products and cook until the carrots are soft.
   
5. We will return the meat to the cauldron, mix it with vegetables and fry for another 5 minutes.
   
6. Based on 900 g of rice, take 1.5 liters of water. Pour it into the cauldron, bring to a boil and add 2 tbsp. l salt, then mix everything thoroughly so that the spice disperses. Let the water boil with meat and vegetables for 30-40 minutes, so you get zirvak - a special broth for pilaf.
   
7. Before adding rice, we introduce into the zirvak 1 tbsp. l ground red pepper and distributed over a cauldron.
   
8. Add 900 g of rice, after draining the water in which it was located. Evenly distribute the groats over the area of ​​the cauldron. Water will have to cover the rice, if you have something wrong - add more.
   
9. As soon as the water begins to boil after adding rice, pour a new portion of spices: 1 tbsp. l barberry, 1 tbsp. l zira, which can be further rubbed in hands to activate its aroma, a whole head of garlic, which can not even be peeled, 1 tbsp. l a special mixture for pilaf and quite a bit of freshly ground black pepper.
   
10. As soon as almost all the liquid has evaporated from the pilaf, we will collect it up the hill so that it is also steamed. For the piquancy of taste, put 2 chili peppers on a slide. We cover the rice with a lid and let it simmer for 15-20 minutes.
    
11. After the time has passed, remove the lid, mix the pilaf - make sure that it is evenly cooked, not burnt and drives crazy with its aroma, and serve. As a decoration, we use garlic and chili pepper directly from the cauldron.
    

Video recipe

You can also watch a complete analysis of cooking Uzbek pilaf in a video, which will show in detail the whole technology of creating a dish.

Other recipes for pilaf