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36 lines
1.3 KiB
Markdown
36 lines
1.3 KiB
Markdown
# Pilaf
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Popular central asian and middle eastern dish.
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High in nutrition, designed to be prepared and eaten communally.
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## Ingredients
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- 150ml cooking oil
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- 1kg long grain [rice](rice.html)
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- 1.5kg meat (lamb or any other kind of meat)
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- 500g onions
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- 500g carrots
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- 2 tbsp salt
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- 5 cloves of garlic
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- raisins, cardamom, paprika, coriander, cinnamon, cumin, turmeric (all optional)
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## Directions
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1. Put the cooking oil in a cauldron and heat it until the oil is boiling, add a head of onion until it is black, then throw it out.
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2. Throw coarsely chopped meat into the cauldron and let it boil until it's golden brown, then add a pinch of salt.
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3. Add the chopped onions, then wait 2 minutes and add the sliced carrots, boil for another 2 minutes.
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4. Add 500 ml of water diluted with tomato paste, boil for 5 minutes.
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5. Rinse the rice and put it into the cauldron but do not mix.
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6. Add another 500 ml of water diluted with tomato paste and wait until it is boiling.
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7. Reduce the heat to minimum, then add two table spoons of salt.
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8. Close the cauldron and leave it on low heat for 1.5-2 hours.
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9. 1 hour before it is ready(or when you can't see water above the rice), add the garlic.
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10. You can now turn over the rice if it is undercooked and add some raisins.
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11. Keep boiling until all water is evaporated.
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## Contribution
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- Roman Mirzayev
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;tags: uzbek rice lamb
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