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Today we will show you how to cook pilau at home.
To cook pilau we need rice, meat, yellow carrot, one big onion, salt and spices.
First of all we have to dunk rice in the water.
Let's take 4 pialas or cups of rice, pour in to the plastic or metal container.
This amount of rice will be good for 5-6 people.
Then we clean the rice, wash it and then fill it with a hot boiled water. Add 3 table spoon of salt, so rice will not stick to each other.
And let it stay for at least 25-30 minutes so it can soak the water.
So here we go, rice is washed and clean, let's add salt, 3 full table spoon,
and cover everything with boiled hot water.
Mix it few times so salt will melt and leave it for the 30 minutes.
Please cover the top with a plate, or any other thing.
While we are waiting for the rice we can start cooking other ingredients, onion should be cut this way.
There are one big onion, 700 grams of meat and 700 grams of yellow carrot (1 lbs = 450 grams).
But if you want more meat and carrots you can put around 1 kilo (2.2 lbs) of each.
Add 2 cups of vegetable or sunflower oil into the cauldron or stewpan, heat it and then add chopped onion.
Fry chopped onion on a big fire.
You can add some linseed oil for a taste if you have some.
Let's cut meat in big chunks while onion getting cooked.
This is how high should be a flame while onions is getting cooked and you can see onions colour is golden now so we can add meat chunks.
Let's add some salt for the taste.
A tea spoon of salt. Spices. Some crushed cumin and black pepper.
Black pepper is added.
Now adding some cumin.
Mix everything thoroughly.
Keep flame high.
You can see that meat colour is changing to pink. Now add some carrot stripes but not all and keep frying with meat.
Our carrot is getting ready. Now we can add the rest of the carrots.
We are adding more salt for the better taste but not nessessary if you like less salt in the food.
Some more crashed black pepper.
And more crushed cumin.
Some people add garlic, jalapenio pepper or quince for a better taste.
And then add some hot water.
Now we can lower the flame. And close the lid.
Make flame low now and keep it for the next 20-25 minutes so meat can continue to stew.
Now we are ready to pour off a water from the container with rice.
Let's open the lid.
Please pay attention that you don't mix a layer of carrot and add a layer of rice on a top of it.
In Tashkent and Ferghana cheffs mix rice, carrot and meat but not in Samarkand, we keep everything in layers.
So rice is in the cauldron make a layer as flat as possible.
After that add boiled hot water.
Water has to cover the layer of rice for about 1/4 inches (less than 1 sm).
You don't have to add a lot of water because rice was in the water before.
Make a flame big again so all this water will be evaporated.
Wait till water start boiling.
So water is boiling let's wait until it dissolved.
Water is almost gone so to make sure that less there is no water at the bottom you have to make these holes.
Water is gone now so you can see the boiling oil. We are not mixing rice but only making it look like a little hill.
Now rice looks like a small hill, please cover the lid.
Make a flame low and wait around 20-25 minutes.
25 minutes has passed so let's open the lid.
Our pilau is ready. You can also taste the rice to see if it cooked.
If it ready you can start impose pilau on a plate by layers without mixing them.
First layer is rice, second - carrots, third - small pieces of meat.
Everything is done now, this is the end result.
Hope you can make the same one. Enjoy your meals!