A detailed step-by-step recipe for the preparation of the right Uzbek Plov. The best pilaf - cooked on the fire, but at home can be prepared this dish very tasty. You just need to know a few tricks and follow the recipe.
Ingredients:
- casane or pan with a thick bottom and walls (perfectly suitable cast iron);
- rice round or mediterranean is not stolen - 600 g (grinding);
- carrots - 600 g;
- mutton meat or beef - 600 g (you can take ribs);
- onions - 2 heads;
- vegetable oil - 200 g (cotton, sunflower refined);
- garlic - 2 whole heads;
- salt - 2 h;
- zira (Cumin) - 1 tbsp. l;
- coriander ground - 1 tsp;
- turmeric - on the tip of the knife;
- sugar - 1 h. l;
- black ground pepper - 1/2 h. l.
Pour vegetable oil in the cauldron and put on the stove to strong heating. Prepare vegetables. Onions cut into rings or half rings, carrots are oblong slices. 
Fry bow to brownish shade. At the stroke stage, it is better not to move anywhere in order not to miss this moment. The color of the finished pila is depends on the color of the bow. 
Meat cut into small pieces. If the meat on the dice pour it into it. Once onions will be ready to add meat to it by portions. Do not put all the meat at once, otherwise it will not roast, but to stew. Fry meat with bow on a strong fire. 
Meat must acquire a beautiful golden crust. At this stage it is not necessary that it is completely prepared. 
Now add salt, sugar and all spices except Zira. It takes it only half of the amount of the result. Stir so that the spices warmer in the oil and gave their own fragrance. Fill the contents of causing water so that only cover meat. 
Bring to a boil and reduce the heating to the small one. Add garlic heads and stew under the lid until the meat is soft. Such a blank for the pista is called zirvak. When the meat is ready to add a clumsy rice, scatter. 
If there are still a lot of fluids, open the cover, keep the hole in the punch with a wooden stick or a spatula until the bottom of the cauldron and continue to cook until everything is superfluous. 
Ready pilaf mix. It is convenient to do noisy. Then let it brew for 15 minutes, put on a large dish in the form of a slide and apply to the table. 
Plov can be served with fresh vegetables, pickles marinated garlic, but mandatory accompaniment for lovers of this dish is a salad of tomatoes and onions. In Uzbekistan, he is called Achik-Chuche or Shakkorob.
- tomatoes - 3 large or 4 small;
- onions - Large head;
- acute pepper - 1/3 pod (this ingredient for amateurs acute);
- salt - 1-2 h. l. or to taste.
Tomatoes and onions Cut half rings, sharp peppers with small pieces. Sung down, mix all the ingredients, let it brew for 15 minutes and serve with a pilaf.
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