Uzbek pilaf in Khorezm style
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When the topic of cooking pilaf comes up, I can talk for a very long time and it’s hard to stop me.
As a person who has lived in Uzbekistan for more than 20 years, I know different types of pilaf, and there are as many of them as there are regions in Uzbekistan. They all differ in the method of preparation, the composition of spices and the method of serving.
Today I want to introduce you to Khorezm pilaf. I believe this is the healthiest dish prepared in a healthier way. It does not contain spices and they do not interrupt the taste and aroma of the pilaf itself. Vegetables are not overcooked in a large amount of oil, but the taste and aroma of this pilaf is simply amazing. I admit that I did not immediately get the correct result and this correctness was expressed not in the friability of the rice, but precisely in the correct smell of this pilaf. I would like to say a few words about rice. Any rice is not suitable for good pilaf. It must be durum rice, with a low starch content, preferably the alanga, laser, devzira varieties... It is also advisable to take yellow carrots, but this is grown only in Uzbekistan. In Uzbekistan, it is customary to cook pilaf with cottonseed oil; it has a special taste and smell; I do not use this oil for other dishes.
Ингредиенты
Beef - 800 g
Rice - 700 g
Onion - 3 pcs.
Carrots - 700 g
Vegetable oil (preferably cottonseed oil) - 150 ml.
Hot chili - 2 pods
Salt - to taste
Рецепт
1. Real pilaf is cooked slowly, at least 2 hours, so let's start from afar... Wash the carrots and cut them into shavings by hand. This is how carrots are cut for pilaf only in Khorezm.
2. Cut the onion into thin half rings.
3. Place the cauldron on the fire and heat it up. Then pour in the oil and also heat until almost smoking. This must be done so that later nothing burns or sticks. Place large pieces of meat into hot oil. Be careful - splashes! Quickly cover the cauldron with a lid. Then you will need to open the lid and fry the meat over high heat until golden brown. The main thing is to seal the meat juices.
4. Now attention - the main difference in preparing Khorezm pilaf - add a glass of water and close the lid. Reduce the heat and simmer for 30-40 minutes, until the water has completely boiled away. As soon as the water boils away and the meat becomes softer, salt it well. Now is the time to add the onions. Place onions and carrots in the cauldron. We don't mix anything. You can only use a slotted spoon to poke the entire contents of the cauldron from below. Cover with a lid and simmer in its own juice for about 20 minutes until the carrots reduce in volume.
5. Next comes the rice. It is washed several times to remove excess starch until the water is completely clear. For Tashkent pilaf, rice is generally soaked in water for an hour. Place rice on top of carrots, leveling.
6. Salt and pour hot water through a slotted spoon or spatula. The water should cover the rice by 1 cm. This depends on the type of rice and its ability to absorb water.
7. Salt and pour hot water through a slotted spoon or spatula. The water should cover the rice by 1 cm. This depends on the type of rice and its ability to absorb water.
8. Immediately collect the rice from the edges of the cauldron to the middle, making a mound.
9. Cover the cauldron with a lid, reduce the heat and let the pilaf steam until cooked. Periodically, you can open the lid and stir only the rice, without touching the carrots and meat. This usually takes 20-30 minutes. The finished rice should be crumbly but firm. Each grain of rice should come off easily.
10. Now you can mix the pilaf. Remove the meat and cut it into small pieces for serving. Return the rest of the meat back to the cauldron.
11. Pilaf is served with tomato salad Achik-Chuchuk and green tea. And strong drinks are consumed before or before pilaf)). The aroma from it lingers around the apartment for a long time!