Uzbek pilaf with pork

Step-by-step cooking

1. Step 1:

   

   Products necessary for cooking pilaf. Onions and carrots need to be cleaned, thoroughly wash these vegetables and meat. At the garlic heads, remove several layers of husk, and without disassembling into cloves, wash the heads under running water.

2. Step 2:

   

   Rice should be rinsed before slicing vegetables, carefully rubbing it in water with your hand. Change the water at least 5 times and leave the rice in the water.

3. Step 3:

   

   Cut the meat into large cubes.

4. Step 4:

   

   Chop vegetables coarsely: onion rings 0.5-0.8 cm, carrot - strips 0.5-0.8 cm thick, 4-5 cm long.

5. Step 5:

   

   Pour vegetable oil into the cauldron, put it on maximum heat, add 0.5 tablespoons of salt, lower a small peeled onion.

6. Step 6:

   

   Stirring, fry the onion until golden brown. This is a sign that the oil has warmed up. For stirring, we use a slotted spoon. We take out the onion, we won't need it anymore.

7. Step 7:

   

   Add the meat, stir intensively for the first few seconds to prevent it from sticking to the walls of the cauldron. Rub 1/3 of cumin in the palms and add it to the meat. Fry the meat on maximum heat for 15-20 minutes, stirring occasionally, until the water evaporates and a golden crust forms.

9. Step 8:

   

   Without reducing the heat, add the onion. Stirring occasionally, fry it until soft for about 15 minutes.

10. Step 9:

    

    Without reducing the heat, put carrots in a cauldron with meat and onions and fry it, stirring, for 10 minutes until soft (when pressing the edge of the skimmer on a piece of carrot, we can easily divide it).

11. Step 10:

    

    Fill everything with hot water so that it covers the roast. You can use boiling water to save time. Add the remaining cumin, salt and barberry. From the moment of boiling the roast, simmer everything on high heat for about 10 minutes, stirring occasionally. At the end, add turmeric. In a place where water boils intensely, you need to taste it - it should be salty.

12. Step 11:

    

    Turn down the fire to the minimum. We spread the rice, distributing it evenly over the frying. Do not mix! We spread the garlic heads on the surface of the rice and crush them with a slotted spoon into the rice. The water should cover the rice by 1.5 cm. If the water level is lower, add boiling water, substituting a skimmer under the stream (so as not to break the rice layer). Increase the heat to maximum and cook until the water evaporates from the surface of the rice.

13. Step 12:

    

    Then reduce the heat to a minimum and form a hill of rice. We make holes in it with a knife in a circle and in the center to the bottom in order to evaporate excess water. Close the lid and let the rice evaporate for about 15 minutes.

14. Step 13:

    

    Turn off the fire. If there is a desire and time, then let the pilaf brew under the lid for 10 minutes. That's it, the pilaf is ready, help yourself!