Homemade lamb pilaf is cooked for about two hours, I really want to dispel the myth of the complexity of cooking this dish - we prepare the lamb pilaf correctly and quickly. So that instead of crumbly homemade pilaf, stuck together porridge with meat and vegetables does not turn out, buy high-quality long rice, and do not regret vegetable oil. The melted fat from mutton and oil will not allow grains of rice to stick together. The second problem faced by novice cooks - everything burned out! To avoid this, pilaf should be cooked over moderate heat in a bowl with a thick bottom. Be guided not by the specified time, but by the smell - delicious food always smells delicious in the process of cooking!
- Cooking time: 2 hours 30 minutes
- Servings: 10
Ingredients for making homemade lamb pilaf:
- 1.5 kg of mutton;
- 1 kg long white rice;
- 300 g onions;
- 500 g carrots;
- 2 tsp. hops suneli;
- 2 tsp. zira;
- 1 tsp. ground red pepper;
- 2 tsp. mustard seeds;
- 2 chili peppers;
- celery or parsley root;
- 2-3 bay leaves;
- garlic head;
- 300 ml of vegetable oil;
- salt, filtered water.
A method of cooking homemade lamb pilaf.
Prepare the ingredients first, arrange them in bowls and get started! So, diced onions. It is quite a lot, but this is the way. Some people think that onion sticks together rice, believe me: high-quality rice sticks together only stationery glue, onions are needed precisely in this proportion.
Scrape carrots, cut into cubes or thick straws.
Butchering lamb - cut into large pieces along with the fat. The bones are better cut, they will remain for the shurpa. For pilaf, the femur or the back is best.
How to make shurpa? Read in the recipe: Caucasian lamb shurpa
Zirvak is, as they say, the base of pilaf (it is cooked by frying meat, onions, carrots in hot oil, then stewed with spices; the order of roasting products depends on the recipe). In a bowl for the preparation of pour refined, flavourless vegetable oil, heated.
Do not worry, if there is no special dishes - cauldron. A good thick-walled pot with a thick bottom and a tight-fitting lid is also suitable, as a last resort, an ordinary brazier or duck meat.
First, fry the onions in hot oil. Fry it until transparent, slightly golden, then immediately put the meat, fry for a few minutes. After the meat, add the carrot, fry, stirring until it is soft.
Add seasonings - celery root, hops-suneli, ground red pepper, cumin, ground in a mortar. Pour salt, at the rate of immediately on the whole dish. Zirvak will be slightly salted, but then the rice will absorb salt along with meat and vegetable juices.
Long white rice is soaked in cold water for 20 minutes, washed, thrown back on a sieve. We spread cereal evenly on zirvak.
With garlic, remove the top layer of husk, “insert” the whole head, add chili peppers, bay leaf, pour the mustard seeds. Pour filtered cold water. Water covers the contents of the cauldron for about 2-3 centimeters.
Increase heat, bring to a strong boil. When everything is intensely seething, we reduce the gas, close the lid, cook for 1 hour. Then turn off the gas, wrap the dishes with a blanket or blanket, leave for 30-40 minutes.
Fresh vegetables are usually served to the pilaf: sweet onion sliced with thick rings, pickled in vinegar, tomatoes, fresh greens.
Homemade lamb pilaf is ready. Enjoy your meal!