Pilaf with pumpkin and meat in Azerbaijani style differs from traditional eastern pilaf in the way of cooking. All the ingredients for this recipe are prepared separately. Rice cooked with melted butter, saffron and turmeric. Saffron is a spice expensive, so I used imeretinsky saffron, if possible, cook with the present.
Meat is fried separately until golden brown, pumpkin slices as well. Separately cooked onions with carrots. Then everything is placed in layers in a cauldron or thick-walled pot, pour in a little water or broth and stew on a small fire for about half an hour. The pilaf turns out great - nourishing, fragrant, crumbly.
- Cooking time: 1 hour 20 minutes
- Servings: 6
Ingredients for Pilau with Pumpkin and Meat in Azerbaijani Style
- 750 g of boneless meat;
- 2 cups jasmine rice;
- 50 g of melted butter;
- 350 g pumpkin pulp;
- 200 g onions;
- 200 g carrots;
- 250 ml of broth;
- 2 chilli pods;
- 4 cloves of garlic;
- 2 teaspoons of mustard seeds;
- 1 tablespoon of cumin;
- 1 tablespoon barberry;
- 3 sprigs of fresh thyme;
- Imereti saffron, turmeric, bay leaf, salt, pepper, vegetable oil, sugar.
Method of cooking crumby pilaf with pumpkin and meat in Azerbaijani
Wash rice for pilaf with cold water until the water is clear. Pour the rice into the pan, pour two glasses of cold water, put the ghee.
Pour a teaspoon of ground turmeric and add a pinch of Imeretinsky saffron. At this stage, salt the rice to taste. You can prepare the ingredients without salt and salt when laying in a cauldron, but I salt in stages.
We bring to a boil, reduce the heat, close tightly, cook for 12 minutes, remove from the heat, wrap the pan with warm.
Onions and carrots cut into small cubes. In the pan, pour about 100 ml of vegetable oil for frying, passurize the vegetables in the heated oil, pick up the vegetables with a skimmer, salt.
In the same pan, in the heated butter, pour the barberries, mustard seeds and cumin, then put the meat cut into small cubes. Fry the meat until golden brown, sprinkle with salt and pepper, tear off the leaves from thyme sprigs.
We get the meat from the pan skimmer.
After the meat put in the pan sliced pumpkin, also fry until golden brown, salt, sprinkle with a pinch of sugar.
In a cauldron or pot put fried onions with carrots.
Top lay the pieces of meat.
Then add the golden pumpkin.
Next, put two dried chilli pods (you can take fresh pepper) and crushed garlic cloves with a knife.
Cover vegetables and meat with a thick layer of cooked hot rice, pierce with a wooden stick in several places, pour in hot broth.
Put 2-3 bay leaves on top, close tightly, put on the stove. Cooking pilaf with pumpkin and meat on low heat for 40 minutes.
Remove the pilaf from the heat, leave for 15 minutes, then turn it over on the dish, no need to mix, let the layers be visible.
Serving crumbly plov with pumpkin and meat in Azerbaijani style on a hot table with fresh vegetables. Enjoy your meal!
