Chaikhansky Plov
15 servings
180 minutes
The most popular recipe for Uzbek pilaf, it is most often served in the capital of the sunny region - Tashkent. The Central Asian teahouse is not only a teahouse, but also a canteen where you can eat well, so the "Chaikhansky" pilaf.
1
Cut the fat tail into cubes.
- Fat-tail (lamb tail fat): 100 g
2
Cut the carrot and onion into large strips.
- Yellow carrots: 2 kg
- Onion: 400 g
3
Heat the cauldron, fry the tail until crackling, remove them, pour in oil and heat.
- Fat-tail (lamb tail fat): 100 g
- Vegetable oil: 500 ml
4
Fry the onion until golden brown.
- Onion: 400 g
5
Then the meat, cut into large cubes, until browned.
- Lamb (hindquarter): 2 kg
6
Add the carrot and cook for another quarter of an hour. Add 2 tablespoons of salt, pour in 700 ml of water, and when it boils, add barberry and cumin crushed in your palms. Lower the heat under the cauldron, add garlic to it, and leave for about one and a half hours.
- Yellow carrots: 2 kg
- Salt: 3 tablespoons
- Barberry: 1 teaspoon
- Cumin: 1 tablespoon
- Garlic: 2 heads
7
Rinse the rice, soak it in cold water with a tablespoon of salt for 15-20 minutes.
- Uzbek pilaf rice (devzira type): 2 kg
- Salt: 3 tablespoons
8
Put the rice in the cauldron, cover it with a lid, and increase the heat. After fifteen minutes, stir the pilaf from the edges to the center and cover again. Wait for another fifteen minutes, stir again, cover the cauldron. Reduce the heat. In another half hour, the pilaf will be ready.
- Uzbek pilaf rice (devzira type): 2 kg
9
After fifteen minutes, stir the pilaf from the edges to the center and cover again.
10
Wait for a quarter of an hour, stir again, cover the pot. Reduce the heat. Another half hour — and the pilaf will be ready.