Lamb pilaf - 11 cooking recipes

Since pilaf itself is a national dish of countries adhering to the Muslim religion, it is prepared mainly from lamb meat. Because that is where it is produced and sold in large quantities.

You can use different types of lamb for pilaf: sirloin, bone-in, ribs. Of course, the most “delicious” will be the sirloin. The remaining products are as follows: rice, carrots, onions, fat tail fat (it can be replaced with any other fat or oil, be it butter or vegetable), salt and aromatic spices in the set (pepper, cumin, coriander, garlic, and so on).

In some countries, the preparation of lamb pilaf begins with calcining the fat and frying one onion in it, which is already hot. It should change color to completely brown, thereby imparting its aroma to the oil. What is fried in it is called “zirvak”, or, in other words, our basis for pilaf. The name may differ in different recipes. To do this, chopped onions, meat, carrots are fried and then spices are added. The entire frying should change color to golden brown and have an appetizing crust. Already at this moment you need to add salt.

Afterwards, pour hot water over everything and simmer for a while. Add rice and add water again so that it is two or three centimeters above the grain layer. When the water has boiled slightly, whole heads of garlic are pressed into the rice, which are simply thrown away after cooking. Different recipes for pilaf with lamb can be designed for different times - all this will be specially noted. In general, everything takes about two to three hours. And if you take into account the obligatory infusion of pilaf in heat, then even more.

In addition to rice, pilaf can be prepared from: buckwheat, wheat, bulgur, pearl barley, couscous, barley, corn grits, millet. The dish is prepared in a saucepan, cauldron, slow cooker, double boiler, and sometimes in pots in the oven.