Pilaf is one of the most popular dishes of Central Asian cuisine. Traditionally, it is made from lamb. There are no special cooking secrets, so cooking lamb pilaf recipe is not as difficult as it might seem at first glance. Especially if you have a good recipe with step by step photos on hand. The main thing is to withstand the time of stewing meat so that the lamb turns out to be tender and juicy.
Delicious, crumbly lamb pilaf can be cooked not only on the fire, but also at home in a cauldron. Thanks to spices, it has a unique spicy taste. Try this dish once and it will become a frequent guest on your table.
Step by step method
We take the necessary products. If the meat is frozen, completely thaw it naturally (first in the refrigerator, then at room temperature).
Rinse lamb with cold water, dry with paper towels, cut into medium pieces.
Pour oil into a heated cauldron, ignite it until smoke appears. We send meat to boiling oil and fry over high heat until appetizing crust.
We clean the onion from the husk, wash and chop with large half rings.
Peeled carrots cut into thick strips.
Add to the cauldron to the meat, first onion half rings, fry until golden brown. Then carrots, mix and fry everything together for 15-20 minutes.
Pour boiling water into the cauldron so much that the liquid level is 2 cm higher than the contents. Add salt, seasoning. Cook over low heat for half an hour.
Wash the rice several times under running water. This will wash off all the starch from the rice, and it will not stick together when cooked.
We send well-washed rice to other products. Add boiled water so that it covers the rice by 1 cm. Without stirring, cook the cereal until half cooked.
Remove the top husk from the heads of garlic, make a few indentations in the rice and insert the garlic heads.
Reduce the heat, close the cauldron with a lid, continue cooking for about 15 minutes. After that, turn off the heat, let it brew for about 10 minutes and mix.
It turns out delicious, crumbly lamb pilaf, which will delight the whole family with its exquisite taste. When serving, put a clove of peeled garlic in each plate.
Tips & variations
To prepare a real pilaf, you need a cauldron or a container with thick walls. It warm up well and allow all products to cook evenly.
In order for pilaf to be crumbly, and not sticky and glued, it is necessary to choose medium-grained and long rice.
If fine-grained varieties are used, it is better to pre-soak the grits in lightly salted hot water. This is necessary so that the grains do not boil soft during the cooking process.
After pouring rice into a cauldron, it does not need to be stirred so as not to violate the integrity of the grain. Pilaf is mixed just before serving.
Carrots are best cut into strips, and not grated. Then it will feel good in the finished dish.
The fire must be turned off when the rice is half cooked. After turning it off, it is left to reach for 15 minutes.
For piquancy and aroma, you can take any oriental spices. Zira (cumin), red and black pepper, turmeric, saffron, barberry and, of course, garlic are best suited for lamb pilaf.
I love this kind of pilaf, it’s made of mutton! But I ate only with matchmakers, they are from Tashkent. And now I’ve definitely cooked everything according to this recipe and treated them. Appreciated. And it really wasn’t difficult, but how delicious! The whole family is delighted.
15 minutes before the end of cooking, I put a whole unpeeled head of garlic. Right in its entirety, without breaking it into pieces. And it is necessary to eat pilaf hot and not leave it the next day).