Uzbek pilaf - with tender lamb

Step 1

Cut the lamb into fairly large pieces. With bones.

Step 2

Add the remaining rice and pour very hot water on top. Enough so that the water covers the rice by two fingers. Taste the water - it should be slightly saltier than needed. Then in the end everything will be as it should be.

Step 3

Pour half of the rice into the cauldron. Carefully level it without stirring. Add raisins. You can use other dried fruits, it's allowed. Place in the center to avoid contact with the cauldron - raisins burn very quickly.

Step 4

And now attention - taste the meat. If it's ready, it's time for the rice. Remove the garlic and set it aside. Don't give it to anyone, at least not yet. About the rice. The red rice used in this recipe is unpolished, meaning it retains many vitamins and minerals. Of course, you can use regular rice. If using red rice, it needs to be washed thoroughly to remove the pink pollen. Until the rice becomes almost white.

Step 5

Don't be afraid to salt - the rice will take up all the excess. But still stick to reasonable limits. Now look. If the released fat and juice from the vegetables is enough to completely cover the zirvak, good. If not, add the required amount of water. Or rather boiling water - don't reduce the temperature in the cauldron. Cook for another 10 minutes.

Step 6

Rub the cumin between your palms and sprinkle it in.

Step 7

Now add the garlic. Whole heads. Of course, remove the outer skins. Salt and add spices. A couple of words about the seasoning. The task is made easier - go to the market and ask for spices for pilaf, not forgetting to indicate the planned volume. A good spice seller knows what to put in the bag and how much. The main thing is to find one.

Step 8

Cut the carrots into sticks, add and mix, fry for another 10 minutes.

Step 9

Cut the onion into rings or half rings. Add and fry for 5-10 minutes. Make sure the onion is always in the center and doesn't reach the edges. Otherwise it may burn, which will spoil the taste of the pilaf.

Step 10

Generally, the larger the volume of the cauldron, the longer each action will take.

Step 11

Heat the fat to the point where a piece of meat thrown in immediately turns white. Now about the onion. If you prefer fried onions, now is the time to add them. If not, add the meat. In small portions so as not to lower the temperature in the cauldron. Fry until golden brown for about 10-15 minutes, stirring constantly.

Step 12

Cut the fat into small pieces and put it in a heated cauldron. Generally, the cauldron should be on high heat almost all the time. Directly over the flame, not on coals. Remember this. If cooking on a stove - it should be high heat. Soon the fat will melt and only a little cracklings will remain (we remove them).

Step 13

Continue to keep on high heat. As soon as the water boils away, start carefully raking the rice towards the center so it doesn't stick to the sides of the cauldron. Here you can taste the rice, it should be slightly undercooked. If you feel the rice isn't ready, you can add a little more water. When the beautiful rice mound is built, place a head of garlic (or two) in the center, cover the cauldron with a lid, remove the high heat (leave the coals) and wait for 30-40 minutes. Keep the curious away during this time! Don't peek into the cauldron, everything should soak in each other's aromas.