Pilaf from KAMIS
4 servings
60 minutes
KAMIS pilaf is the quintessence of Kazakh cuisine, infused with the spirit of the steppes and traditions. It is based on tender meat, juicy vegetables, and aromatic spices that create a rich, deep flavor. Originally considered a festive dish served at special celebrations symbolizing abundance and hospitality. This version combines the classic technique of frying meat and vegetables with slow-cooked rice that absorbs all the richness of flavors. The pilaf turns out fluffy with a light spicy aroma and rich meat notes. Ideal for family dinners or festive gatherings where everyone can enjoy its heartiness and cozy warmth. Served hot, preferably with sour accompaniments like pickled vegetables or fresh herbs to enhance its richness.
1
First, separate the meat from the fat and cut it into pieces you like. Chop the fat finely and place it in a preheated pot over low heat to melt, stirring with a slotted spoon until the fat is rendered and cracklings form. Slice the onion into half rings and add it to the melted fat after removing the cracklings.
- Meat: 500 g
- Onion: 2 pieces
- Vegetable oil: 0.8 glass
2
Sauté over medium heat until translucent. Then add the meat and fry until golden brown. Cut the carrot into large pieces and add to the meat and onion, frying for 5-7 minutes. Then pour in 4 cups of water, add seasoning (salt to taste), and bring to a boil.
- Meat: 500 g
- Carrot: 250 g
- Water: 4 glasss
- Seasoning for pilaf: 2 tablespoons
- Sea salt: to taste
3
Drain the washed and pre-soaked rice in warm water, place it on top of the meat, and level it without stirring. Cook the contents for 5-10 minutes with the lid closed.
- Long grain rice: 2 glasss
4
When the rice absorbs all the water, make several indentations (to the bottom of the pot), pour 1-2 tablespoons of water into the indentations, then tightly close the pot with a lid and leave it on very low heat for 25-30 minutes.
- Water: 4 glasss
5
Mix the ready pilaf and serve it on plates.