The recipe is traditional, so I was taught to cook pilaf by a native of Central Asia who worked in our country house. Therefore, I recommend that you follow the recipe exactly. And, of course, you can cook pilaf on the stove in the same way.
Purpose: For lunch / For dinner / For nature
Main Ingredient: Meat / Lamb / Cereals / Rice
Dish: Hot dishes / Pilaf
Cuisine geography: Tajik / Uzbek / Eastern
- Lamb - 1 Kilogram
- Kurdyuk - 300 Grams
- Rice - 1 Kilogram
- Onions - 200 Grams
- Carrots - 1.5 Kilograms
- Small garlic heads - 6 pieces
- Zira - 0.5 Teaspoons
- Vegetable oil - 300 Milliliters
- Salt - To taste
Number of Servings: 12
How to cook "Palovi"
1. Peel the onion and cut into half rings, cut off the "butts" of the garlic without peeling.
2. Peel and cut the carrots into cubes.
3. Wash the meat and fat tail, chop randomly.
4. Rinse the rice well.
5. Put the cauldron on medium heat and put the fat tail. Wait for it to melt well.
6. Add meat and sauté everything together.
7. Add onion, fry for 5-7 minutes.
8. Add carrots, add oil and fry all together over low heat for 15 minutes. Carrots are chopped coarsely enough, so they should be well done.
9. Add cumin, stir.
10. Add rice and stir-fry, stirring to soak each rice in oil.
11. Insert the heads of garlic by pressing them in. Fill with water so that it covers the pilaf by 2 cm. Salt. Increase the heat and bring the dish to a simmer. Then cover the cauldron with a lid and reduce heat to low.
12. When all the water has evaporated, make holes in the rice and pour some water into them. Cover and leave for half an hour on minimal heat.
13. Serve pilaf immediately. Everything is tasty: rice, meat, and especially garlic! Enjoy your meal!