A few days ago sklyarevskiy , his brother Paul and black_rifat invited me to participate in the process of cooking and eating Tashkent pilaf. I suggest that you look and how it was. Under cut about 40 photos.
UPD. Updated signatures for some photos, because there were inaccuracies. Now this post is almost a recipe.
There are a lot of different retsepotov pilaf. In every region of Uzbekistan, and even in every city it's different. Moreover everyone who is preparing a pilaf their techniques and tricks. On that day, the process taxied sklyarevskiy .
For preparation, we need: 2 lbs. zhinoy lamb, 2 lbs. rice, kilogarmmu red and yellow carrots, 2 kg. onions, raisins, barberry, soaked peas, Zira, red pepper ...
Wash rice. Simply fill it with water and leave it alone until it will not be needed.
Take the meat and cut it into decent sized chunks. Meat should be bold. Usually take 1 kg of meat at 4-5. We have not eaten, and half the pilaf of 2 kg.
We had a little kettle on the wood. They say that it is important to pilaf prepared on the wood.
Pour oil in a cauldron and give it ignited.
Onion cut at least half. In the finished pilaf you will not find a hint of onion - it is completely "dissolved" leaving only the flavor.
Pour onion in hot oil. Everything starts shkvorchat.
Meat - the same direction.
Soaked peas. Sell it already in this form at the bazaar.
Its also add to the meat and onion in large kettle. There too - barberry and pepper pea.
While all this is fried can make a little snack.
After the meat, onions and peas slightly toasted ...
... Fill them with water. It is important not to miss the moment and do not overcook - meat retain moisture.
Leave it all to boil and
From seasonings for pilaf we need: Zira, red peppers, red hot pepper and ground coriander seeds.
Coriander seeds and a few whole heads of garlic.
Asleep already sliced yellow carrots.
And add the red.
Some before filling it with water morkosv too fried. But this is not our case.
Now, drain water from rice.
And fall asleep rice cauldron.
Rice should be so much so that it covered all the content seemed pretty thick.
One of the most beautiful moments - when we add color and rice pilaf in general. Zirchavu asleep. It is made from the root of some Indian plant or was ground saffron (there is a suspicion that it is just coloring with chalk).
.. And raisins. Yes, the petioles of raisins had a tear and then noticed the author, but we ate and petioles.
Add more pepper and cumin.
These striped seeds - Zira.
Rice from time to time carefully stir, but not mixed with the carrots and the fact that under it.
Grape leaves way too sometimes added to pilaf. We - not steel.
Waiting until the rice rasbuhaet for a couple.
Meanwhile, a philosophical conversation cut lettuce.
Once the rice is no longer squeak on your teeth when you try it - you can lay out.
Serve necessarily a dish of Rishtan.
Do not fill the saliva keyboard.
black_rifat wrote about the Uzbek cuisine in your LJ. Instead, the top post he has a few different recipes pilaf.
Paul, on a visit at which we are ready, has been blogging with geometric problems - geom.uz
Well, Eugene S. sklyarevskiy - Guru Uznet and perfectly prepared pilaf.
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