Prep Time
4 h
Cooking Time
1 h 30 min.
Serves
8
Difficulty
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About This Recipe
Tajik plov in a cauldron is usually made from beef with a small amount of fat, giving the dish a very rich flavor. If you want to achieve an impeccable result, purchase meat from a trusted seller at the market or a good store. In addition to beef, plov includes, of course, rice, as well as vegetables, spices, and chickpeas. The latter makes the dish especially hearty and its texture more interesting. Want to learn how to make Tajik plov in a cauldron? Carefully study our recipe, acquire all the ingredients, and follow the instructions closely!
Ingredients List
Total Ingredients: 13
Serves:
Beef pulp (shoulder, neck, brisket) - 1 kg
Long grain rice (such as basmati) - 800 g
chickpeas - 200 g
Onion - 300 g
Carrot - 400 g
Garlic - 2 pcs.
Vegetable oil - 300 ml
Ground turmeric - 1 tsp
Zira - 1 tsp
Barberry - 1 tsp
Hot pepper - 1 pcs.
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
439г
🍚
Carbohydrates
911г
🥩
Protein
309г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all ingredients for pilaf. Soak the chickpeas in cold water for 4 hours. Rinse the rice, changing the water until it becomes clear. Then pour into a bowl and soak in cold water for 1 hour.
Step 2
Cut the onion into half rings, carrots into strips. Peel the garlic from the top husk. Cut the beef pulp for pilaf into small cubes (with a side no more than 2 cm).
Step 3
Place the cauldron on high heat. Pour in vegetable oil and heat it. Add carrots and onions to the cauldron with oil. Stirring, fry over medium heat until browned.
Step 4
Add beef. Stirring, fry until the pieces are golden brown. Add ground turmeric, cumin and barberries. Stirring, fry zirvak for pilaf for 5 minutes.
Step 5
Pour in 1.5 liters of boiling water. Salt and pepper to taste. Place the soaked chickpeas in a colander, rinse and add to the cauldron with zirvak. Cover tightly and cook over medium heat for about 30 minutes.
Step 6
Open the cauldron. Place the rice in a sieve, then spread evenly over the layer of meat and chickpeas. Pour in 400–500 ml of boiling water through a slotted spoon (it should cover the rice with a 1 cm layer).
Step 7
Taste the water and add a little more salt if necessary. Close the cauldron with a lid. Cook the pilaf over low heat for about 10 minutes. Then stir the rice very carefully and assemble it in a mound over the meat and chickpeas.
Step 8
Make deep punctures across the entire surface of the pilaf with the handle of a long spoon. Press the peeled heads of garlic and hot pepper on top. Close the cauldron. Cook pilaf over low heat for 20 minutes.
Enjoy your meal!
Follow the instructions step by step