Composition / ingredients
Step-by-step cooking
Step 1:
How to make Samarkand pilaf? Prepare the ingredients. Any meat will do — pulp or on bones. Real pilaf is prepared with mutton, if it is not available, it is allowed to use beef or rabbit. You can take both round and long-grain rice, but steamed will not do. Instead of individual spices, a set for pilaf is suitable.
Step 2:
Start cooking by preparing chickpeas. Soak it in warm water beforehand for at least 4-5 hours, if possible, then overnight. Then drain the water.
Step 3:
Rinse the rice thoroughly several times until clean water. This will wash the starch out of it, and the rice will not stick together, but will become crumbly.
Step 4:
Wash the meat, dry it and cut it into large pieces.
Step 5:
Peel the carrots and cut them into large strips.
Step 6:
Peel the onion and cut it in half or into 4 parts.
Step 7:
Heat the vegetable oil in a cauldron or saucepan with a thick bottom. Lay out the onion and fry over high heat until darkened, then remove the onion.
Step 8:
Put the pieces of meat in a saucepan, fry them also over high heat until golden brown.
Step 9:
At the end, season the meat with salt and pepper.
Step 10:
Put a small handful of carrots in a saucepan, stir. Pour in a little water so that it slightly covers the meat. Pour hot water, cold meat will become tough.
Step 11:
Then put the remaining carrots, washed and dried raisins, cumin, garlic (whole heads) and chili.
Step 12:
Add chickpeas. If necessary, add some more water.
Step 13:
Cover the pan with a lid and simmer the dish for 20 minutes.
Step 14:
Then put the rice on top, smooth it out.
Step 15:
Pour hot water so that it completely covers the rice. Cover the pan again. Cook the pilaf for 10 minutes.
Step 16:
Gently mix the rice layer, trying not to touch the meat and vegetables. Cook for another 10 minutes. Then remove the pan from the heat and let it brew under the lid for another 15 minutes.
Step 17:
Put a layer of rice on the dish. Then, with a wide spoon, pick up a layer of meat and vegetables and, turning it over, put it on the rice without stirring. Serve the pilaf to the table hot. Bon appetit!
The most famous dish of Uzbekistan is pilaf. There are many recipes for its preparation. Samarkand pilaf is considered the most original. This is a real treat for a festive feast — it has such a rich taste and aroma.
Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Chili pepper - 40 kcal/100g
