Pilaf is a traditional oriental dish, and each nation has its own peculiarities of its preparation. This dish is prepared with lamb, beef, pork, chicken. There are recipes for cooking vegetarian pilaf with mushrooms and vegetables, as well as a variety of sweet pilaf with fruits.
This pilaf traditionally contains more meat and less rice, but you can decide how many ingredients and in what ratio based on your taste. The dish is prepared in sesame oil, but it can be replaced with any vegetable oil. You will need: – 1,5 cups of rice; – 750 g of lamb; – 3-4 carrots; – 4 onions; – 250 ml sesame oil; – 1,5 cups of apricots; – 2 teaspoons of ajgon (Indian cumin); – 1 teaspoon of red ground pepper; – 1 bunch of parsley; – 1 bunch of dill; – saffron; – salt.
Cut the lamb into square pieces, about 50 g each. Heat sesame oil in a cauldron. Fry the lamb in it.
Peel the onion. Cut it into thin half rings. Wash carrots, peel and chop into strips. Add vegetables to meat, mix everything. Cook everything together for another 20 minutes. Simultaneously boil 1 liter of water in another bowl, salt. Then remove the meat and place in boiling water and boil until tender.
When cooking Ogujali pilaf, you do not need to cover the cauldron with a lid, cook in this way until the rice absorbs all the liquid. Then reduce the heat, cover the dishes with a lid and let the rice simmer for 10 minutes.
Remove the lamb from the broth. Pour rice, apricots, azhgon, red pepper and saffron into it. Try it, if it seems that there is not enough salt, add salt to the mass.
5 minutes before cooking, put meat and fried vegetables on the rice, sprinkle with finely chopped parsley and dill. Place a lid on the pilaf and let it sit.
To prepare a dish, take: – 3 cups of rice; – 400 g of lamb; – 1 lamb bone; – 5 medium-sized carrots; – 5 onions; – 200 g of fat; – 2 teaspoons of spices (barberry, cumin, pepper); – salt.
Soak the rice in cold water until it swells. Then fold it over a sieve and pat dry.
Cut the lamb meat into small pieces. Peel the carrots and chop into strips, 4 onions in thin half rings.
Put fat in a cauldron, heat it up. Dip the bone and whole peeled onion. Fry these ingredients and remove from the cauldron with a slotted spoon. Now put in the meat. Fry it until crusty, add chopped carrots and onions. Mix everything and fry.
Pour in some water, salt, add spices. This is called zirvak. Cook it a little over low heat, then add the prepared rice. Smooth it over the surface of the zirvak, add more water so that it covers the rice by about two fingers. Bring to a boil. Cover the dishes with a lid and bring the dish to readiness.