Fergana pilaf from Uzbekistan in a cauldron

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Fergana pilaf from Uzbekistan in a cauldron? Prepare all the necessary ingredients. The quantity of all products should be approximately the same in weight. I have a piece with bone, plus fat, which I use separately, so the weight is greater. I forgot to add oil for the photo, I confess. You can add hot capsicum. I used special “pilaf seasoning” for the spices, it contains cumin. If you take it separately, then add barberry.

2. STEP 2

   

   Wash the rice in seven waters. The water will be cloudy at first, then become clearer. Wash until completely clear. Pour warm water over the rice. In this form, it will wait in the wings for the entire cooking period. Read how to choose the right rice for pilaf in a separate article at the link at the end of the recipe.

3. STEP 3

   

   Wash the carrots with a brush under running water, peel and cut with a knife. I recommend cutting it and doing without graters - first lengthwise into strips, then crosswise into cubes. This way the carrots will retain their shape and look good in the finished dish. But it's always your choice.

4. STEP 4

   

   Peel the onion and cut into rings or half rings if the onions are large.

5. STEP 5

   

   Wash the meat in running water, dry and cut into cubes of about 3 cm. Separately, cut the fat - fat tail or, like mine, just the fat layer.

6. STEP 6

   

   I recommend preparing everything in advance so as not to be distracted by chopping during the cooking process.

7. STEP 7

   

   Heat the oil in a cauldron until it becomes almost smoking hot. How to choose the right oil for frying, read the article at the end of this recipe.

8. STEP 8

   

   Place fat in a cauldron and fry, stirring occasionally.

9. STEP 9

   

   When the pieces are well fried, remove them with a slotted spoon.

10. STEP 10

    

    Next comes the turn of the seeds, if you have them, of course. put them in a cauldron, fry first on one side, then on the other.

11. STEP 11

    

    Like this. Then remove the seeds.

12. STEP 12

    

    Throw onions into the cauldron. It should literally simmer in the oil, keep the heat fairly high. Fry the onion, stirring it all the time with a slotted spoon, until slightly golden brown.

13. STEP 13

    

    Add meat to onions. Fry for a few minutes. It should change its color, turn grey.

14. STEP 14

    

    Add carrots. Fry for another five minutes. At the end, place our bones in the cauldron.

15. STEP 15

    

    Pour water over the meat so that it is all covered. Salt and add prepared spices. Place the whole head of garlic in the middle, just remove the thin outer husk. At the same stage, you need to add the hot pepper pods, just be careful not to damage them (if you are using them). Leave the meat to simmer for about forty minutes. I cover it with a lid. We prepared zirvak - the meat base of pilaf.

16. STEP 16

    

    When the zirvak is ready, add rice to it. Drain the water from the rice first. Place the rice very carefully on top of the meat. Then, also carefully, add water into the cauldron using a slotted spoon. The water should be a couple of centimeters above the rice. Salt and season again. Do not interfere under any circumstances! Leave to simmer over high heat until the water has completely evaporated.

17. STEP 17

    

    This is what pilaf looks like with boiled water. If you slightly push the rice away with a spoon, there will be no water at the bottom.

18. STEP 18

    

    Turn off the heat and cover the cauldron with a lid. Let the pilaf brew for 20-25 minutes. Only then stir the Fergana pilaf cooked on the stove and place it in a heap on a plate. Place garlic and peppercorns on top. Traditionally, pilaf is eaten with spoons or directly with your hands. Bon appetit!

Comments on the recipe

Katerinas

12.12.2023

4.9

Thanks to the author for a clear and tasty recipe. * Check out another version of pilaf with lamb and chickpeas. in-love*

Alyona

12.12.2023

4.5

Incredibly delicious Fergana pilaf from Uzbekistan turned out in a cauldron! Such a clear, detailed description of the entire process, it is simply impossible to spoil the dish. I only have regular, long-grain rice. I washed it in nine waters, left it in the water for an hour, and washed it again before putting it in the cauldron. The pilaf is incomparable, the rice is crumbly, filled with the aroma of spices, the meat is most tender, everything is soaked in the juice of vegetables. Great recipe, I recommend it. Cook with pleasure!

Elena T.

12.12.2023

4.5

Good recipe! Indeed, pilaf tastes better with cottonseed oil.

Alisa8912

12.12.2023

4.9

This was the first time I used this kind of butter, it was very tasty, I made it in a slow cooker. I use it instead of a cauldron, thanks for the recipe!