Video: https://www.youtube.com/shorts/VtO1CXSoicI
Unsurpassed taste and aroma. For true connoisseurs! Fergana pilaf from Uzbekistan in a cauldron will conquer absolutely everyone. With this dish, you can easily feed a large, friendly company. They will still ask for more!
COMPOSITION/INGREDIENTS
Servings: 6
Lamb, 700 gr
Rice (Devzir variety): 500 gr
Onion: 2 pieces.
Carrots: 3 pieces.
Garlic (1 head): 10 cloves.
Hot pepper, 2 pieces.
Vegetable oil, 150 ml
Salt, to taste
Dry spices (cumin is a must!) to taste
STEP-BY-STEP PREPARATION
How do I make Fergana pilaf from Uzbekistan in a cauldron? Prepare all the necessary ingredients. The quantity of all products should be approximately the same in weight. I have a piece with bone plus fat, which I use separately, so the weight is greater. I forgot to add oil for the photo, I confess. You can add hot capsicum. I used special “pilaf seasoning” for the spices; it contains cumin. If you take it separately, then add barberry.
Wash the rice in seven waters. The water will be cloudy at first, then become clearer. Wash until it is completely clear. Pour warm water over the rice. In this form, it will wait in the wings throughout the entire cooking period. Read how to choose the right rice for pilaf in a separate article at the link at the end of the recipe.
Wash the carrots with a brush under running water, peel, and cut with a knife. I recommend cutting it and doing it without graters: first lengthwise into strips, then crosswise into cubes. This way, the carrots will retain their shape and look good in the finished dish. But it’s always your choice.
Peel the onion and cut into rings or half rings if the onions are large.
Wash the meat in running water, dry it, and cut it into cubes of about 3 cm. Separately, cut the fat—the fat tail or, like mine, just the fat layer.
I recommend preparing everything in advance so as not to be distracted by chopping during the cooking process.
Heat the oil in a cauldron until it becomes almost smoking hot. To learn how to choose the right oil for frying, read the article at the end of this recipe.
Place the fat in a cauldron and fry, stirring occasionally.
When the pieces are well fried, remove them with a slotted spoon.
Next comes the turn of the seeds, if you have them, of course. Put them in a cauldron and fry them first on one side, then on the other.
Like this. Then remove the seeds.
Throw onions into the cauldron. It should literally simmer in the oil; keep the heat fairly high. Fry the onion, stirring it all the time with a slotted spoon, until slightly golden brown.
Add meat to the onions. Fry for a few minutes. It should change its color and turn gray.
Add carrots. Fry for another five minutes. At the end, place our bones in the cauldron.
Pour water over the meat so that it is all covered. Salt and add the prepared spices. Place the whole head of garlic in the middle; just remove the thin outer husk. At the same stage, you need to add the hot pepper pods; just be careful not to damage them if you are using them. Leave the meat to simmer for about forty minutes. I cover it with a lid. We prepared zirvak, the meat base of pilaf.
When the zirvak is ready, add rice to it. Drain the water from the rice first. Place the rice very carefully on top of the meat. Then, also carefully, add water to the cauldron using a slotted spoon. The water should be a couple of centimeters above the rice. Salt and season again. Do not interfere under any circumstances! Leave it to simmer over high heat until the water has completely evaporated.
This is what pilaf looks like with boiled water. If you slightly push the rice away with a spoon, there will be no water at the bottom.
Turn off the heat and cover the cauldron with a lid. Let the pilaf brew for 20–25 minutes. Only then stir the Fergana pilaf cooked on the stove and place it in a heap on a plate. Place garlic and peppercorns on top. Traditionally, pilaf is eaten with spoons or directly with your hands. Bon appetit!
This recipe uses a special variety of rice, devzira, which grows in the Fergana Valley. It is not sanded and has a reddish color. It is this rice that gives the pilaf a unique taste and aroma; it does not stick together and remains crumbly.
To prepare Uzbek pilaf, a special yellow variety of carrot is used. If you see it on sale, cook with it; I couldn’t find it.
I have been preparing pilaf for a long time, and I always use regular, unpolished short-grain rice. The first time I cooked with Devzira. So, the difference is colossal! It’s also delicious with white rice, but not as good as with red rice! Better look for it; now you can find different varieties on sale.
Ideally, cottonseed oil is used.
Pilaf is served with a tomato and onion salad.
Thank you very much for your attention.
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