If you like Uzbek cuisine, then you will surely like the recipe of Samarkand pilaf. The dish is hearty, fatty and very fragrant. For cooking, you will need a thick-walled cauldron and fat fat. Without this, it is simply impossible to achieve the desired result!
Ingredients
- Mutton - 500 g
- Steamed rice - 500 g
- Carrots - 2 pieces
- Onion - 1 piece
- Chicken fat - 100 g
- Chickpeas - half a glass
- Barberry - 1 tbsp.l.
- Garlic - 1 head
- Salt - to taste
- Water - 1,5 l
Step-by-step cooking recipe
Pre-soak chickpeas for 2 hours, rinse and boil for 40 minutes.
Wash the lamb, dry it slightly and cut into small pieces.
Peel and chop the onion. Cut the carrots into short cubes. Disassemble the garlic into cloves.
Cut the chicken fat, pour it into a cauldron and heat it over low heat for 5-7 minutes.
Add the lamb, increase the heat and fry until golden brown.
Add carrots, onions, chickpeas and barberry. Fry for 10 minutes, stirring constantly.
Add hot water, washed rice, garlic and salt. Cover with a lid and simmer for 40 minutes.
After turning off, insist pilaf under the lid for 20-30 minutes.
