Pilaf in a Cauldron
Main Dishes • Uzbek
Description
It is best served with green tea. Enjoy your meal!
Ingredients
- Rack of Lamb 5 lbs
- Basmati rice 20 oz
- Onion 4 pieces
- Garlic 2 heads
- Carrot 4 pieces
- Mild Chili Spice 2 pieces
- Cumin (Zira) 1 tablespoon
- Water to taste
- Salt to taste
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
In a well-heated cauldron, pour in the vegetable oil and heat it until a light smoke appears. Place a whole peeled onion in the cauldron and fry it — it will absorb all the foreign smells of the oil. Remove the onion.
Step 2
Add the bones and quickly fry them over high heat until golden brown.
Step 3
Add the onion, sliced into half rings, and fry until brown.
Step 4
Add the carrots, cut into strips, mix, and fry until the carrots are golden.
Step 5
Add the diced meat and fry over high heat until golden brown.
Step 6
Then pour in boiling water, add salt, cumin, hot peppers, garlic, and simmer for 40 minutes over low heat until almost all the water evaporates.
Step 7
Rinse the rice and carefully lay it in an even layer on top of the meat mixture. Pour a small amount of boiling water over the rice so that it covers the rice by 1–1.5 cm. Bring to a boil and cook until the water is level with the rice. Reduce the heat, check the rice for doneness; if it is too firm, add 50–100 ml of water and make a couple of vertical holes in the pilaf. Cover the cauldron with a lid and let it sit for 20 minutes on low heat.
Step 8
Remove the pilaf from the heat, take out the peppers and garlic, gently mix, sprinkle with chopped cilantro, and serve on a large plate.
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