Samarkand pilaf

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Samarkand pilaf? Prepare your ingredients. Any meat is suitable - pulp or on the bone. Real pilaf is prepared with lamb; if it is not available, then you can use beef or rabbit. You can use either round or long-grain rice, but steamed rice will not work. Instead of individual spices, a pilaf set is suitable.

2. STEP 2

   

   Start by preparing the chickpeas. Pre-soak it in warm water for at least 4-5 hours, if possible, overnight. Then drain the water.

3. STEP 3

   

   Rinse the rice thoroughly several times until the water is clean. This will wash the starch out of it, and the rice will not stick together, but will become crumbly.

4. STEP 4

   

   Wash the meat, dry it and cut into large pieces.

5. STEP 5

   

   Peel the carrots and cut into large strips.

6. STEP 6

   

   Peel the onion and cut in half or into 4 parts.

7. STEP 7

   

   Heat vegetable oil in a cauldron or thick-bottomed pan. Place the onion and fry over high heat until darkened, then remove the onion.

8. STEP 8

   

   Place the pieces of meat into the pan and fry them over high heat until golden brown.

9. STEP 9

   

   Finally, salt and pepper the meat.

10. STEP 10

    

    Place a small handful of carrots in the pan and stir. Pour in a little water so that it lightly covers the meat. Pour in hot water; cold water will make the meat tough.

11. STEP 11

    

    Then add the remaining carrots, washed and dried raisins, cumin, garlic (whole heads) and chili.

12. STEP 12

    

    Add chickpeas. If necessary, add a little more water.

13. STEP 13

    

    Cover the pan with a lid and simmer the dish for 20 minutes.

14. STEP 14

    

    Then place the rice on top and smooth it out.

15. STEP 15

    

    Pour in hot water until it completely covers the rice. Place the lid back on the pan. Cook pilaf for 10 minutes.

16. STEP 16

    

    Gently stir the rice layer, being careful not to disturb the meat and vegetables. Cook for another 10 minutes. Then remove the pan from the heat and let simmer, covered, for another 15 minutes.

17. STEP 17

    

    Place a layer of rice on a dish. Then use a wide spoon to scoop up the layer of meat and vegetables and turn it over and place it on top of the rice without stirring. Serve the pilaf hot. Bon appetit!

Comments on the recipe

Verunchik

31.07.2023

4.6

Nourishing, simple, fast, delicious! Today I gave my family a special evening, I prepared Samarkand pilaf! Simple and delicious homemade pilaf in a frying pan that can be used instead of a cauldron! Just take a deep frying pan. Thanks for the recipe!