Samarkand Pilaf
Main Dishes • Arabian
Description
Samarkand Pilaf
Ingredients
- Vegetable Oil 10 fl oz
- Rice 0 lbs
- Meat 0 lbs
- Spanish onions 3 pieces
- Spices to taste
- Turnips 0 lbs
- Salt 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the rice until the last water is clear.
Step 2
Peel the 3 onions and carrots, slice the onion into half rings, and cut the carrots into thin strips.
Step 3
Heat a cauldron and heat the oil in it. Fry an unpeeled onion in this oil until it blackens. Remove it. Chop the remaining onion and fry it, stirring, until it turns dark golden, which will take just under 10 minutes. Add the diced meat and fry. Add a little water and simmer for 5 minutes.
Step 4
Add the carrots and fry without stirring! Pour in boiling water so that it is 1 cm above all the contents of the cauldron. Reduce the heat and simmer for 20 minutes.
Step 5
Add spices (cumin).
Step 6
As soon as the rice absorbs the water, reduce the heat to medium, add the rice and 1 tablespoon of salt (sprinkle), and pour in boiling water so that it is 1-2 cm above all the contents of the cauldron. Note — during the entire cooking process, the rice should not be mixed with the carrots.
Step 7
After the rice has absorbed all the liquid, cover with a lid, reduce the heat to the lowest setting, and leave for 30 minutes.
Step 8
To serve the finished pilaf, layer all the contents onto a large plate. For this, the first layer is rice, then carrots, and on top is the meat.
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