Lamb homemade pilaf
Homemade mutton pilaf takes about two hours to cook, I really want to dispel the myth of the complexity of cooking this dish - we cook the mutton pilaf correctly and quickly. So that instead of crumbly home pilaf, a sticky porridge with meat and vegetables does not turn out, buy high-quality long rice, and do not spare vegetable oil. The melted fat from lamb and butter will not allow grains of rice to stick together. The second problem that a novice cook faces is that everything burned out! To prevent this, pilaf should be cooked on moderate heat in a bowl with a thick bottom. In this case, focus not on the indicated time, but on the smell - delicious food always smells delicious during cooking!
- Time for preparing: 2 hours 30 minutes
- Servings Per Container: 10
Ingredients for Lamb Pilaf
- 1.5 kg of lamb;
- 1 kg of long white rice;
- 300 g onions;
- 500 g of carrots;
- 2 tsp hops-suneli;
- 2 teaspoons;
- 1 teaspoon ground red pepper;
- 2 hours mustard seeds;
- 2 chili peppers;
- celery root or parsley;
- 2-3 bay leaves;
- head of garlic;
- 300 ml of vegetable oil;
- salt, filtered water.
The method of cooking homemade pilaf from lamb
First, prepare the ingredients, put them in bowls and start! So, cut the onions into cubes. It is quite a lot, but by the way. Some people think that onion glues rice, believe me: high-quality rice glues only clerical glue, onions are needed in such a proportion.
Scrap carrots, cut into cubes or thick straws.
Cut the lamb - cut into large pieces with fat. It is better to cut the bones, they will remain for the shurpa. The thigh or back is best for pilaf.
How to cook shurpa read in the recipe: Caucasian mutton shurpa
Zirvak is, as they say, the basis of pilaf (it is cooked by frying meat, onions, carrots in hot oil, then stewed with spices; the order of frying products depends on the cooking recipe). Pour odorless refined vegetable oil into the dishes for cooking, heat.
Do not be upset if there is no special utensil - a cauldron. A good thick-walled pan with a thick bottom and a tight-fitting lid is also suitable, in extreme cases, an ordinary roasting pan or ducklings will come down.
First, fry the onions in heated oil. Fry it until transparent, a little golden, then immediately put the meat, fry for several minutes.
After the meat, add the carrots, fry, stirring, until soft.
Add seasonings - celery root, hops-suneli, ground red pepper, zira, mashed in a mortar. Pour salt, calculated immediately on the whole dish. Zirvak will be slightly salted, but then the rice will absorb salt along with meat and vegetable juices.
Soak long white rice in cold water for 20 minutes, rinse, recline on a sieve. We spread the cereal in an even layer on the zirvak.
We remove the top layer of husk from garlic, “insert” the whole head, add chili peppers, bay leaf, pour mustard seeds. Pour filtered cold water. Water covers the contents of the cauldron by about 2-3 centimeters.
We increase the fire, bring to a strong boil. When everything is intensely bubbling, reduce the gas, close the lid, cook for 1 hour. Then turn off the gas, wrap the dishes with a blanket or blanket, leave for 30-40 minutes.
Fresh vegetables are usually served for pilaf: sweet onion sliced in thick rings marinated in vinegar, tomatoes, fresh herbs.
Homemade lamb pilaf is ready. Enjoy your meal!