Chaikhana pilaf with barberry
4 servings
30 minutes
No matter how many times you have made pilaf in your life, no matter how much of a pro you are, this moment is still always very exciting - "opening the pilaf". "Opening the pilaf" is not just opening the lid over the cauldron. "Opening the pilaf " is always the discovery of something new and unknown, it is a mystery when from the aromatic steam you, opening the lid, again and again open for people a simple and at the same time complex miracle - the miracle of pilaf.
1
Cut the tail into 2 cm cubes and put them in a hot cauldron, where the fat will melt into cracklings. Remove the cracklings and pour vegetable oil into the cauldron. Bring it to a boil, then fry the sliced onion.
- Fat-tail (lamb tail fat): 77 g
- Vegetable oil: 46 ml
- Onion: 92 g
2
We clean the lamb, cut it into small pieces slightly larger than the tail, salt it, and fry in a cauldron until the meat juice disappears. We add carrot sticks to the meat and fry them together for another 20 minutes. Then we pour water into the cauldron until the carrots are covered.
- Lamb: 340 g
- Yellow carrots: 340 g
- Salt: 9 g
3
Add spices, 150g of garlic, hot chili pepper, and simmer on low heat for 30 minutes. Rinse the rice and place it in the cauldron. Cover with a lid and cook on low heat until fully cooked. Then 'uncover' the pilaf.
- Garlic: 57 g
- Red chili pepper: 30 g
- Cumin (zira): 3 g
- Barberry: 1 g
