Prep Time
30 min.
Cooking Time
1 h. 30 min.
Serves
10
Difficulty
Don't want to rewrite the link? Scan the QR code with your camera and go to this page!
On iOS, you can use the built-in camera; on Android, you need to download an application to scan QR codes.
About This Recipe
Ferghana pilaf in a cauldron is a classic of Uzbek cuisine! The dish is prepared according to the rules, which are adhered to as strictly as possible even in home conditions in its homeland. By the way, some "canons" will likely surprise you. How to cook Ferghana pilaf in a cauldron? You will find a detailed recipe below, but the process itself looks as follows. First, onions are fried in the cauldron (in a mixture of sheep fat and vegetable oil). By the way, this also determines the color of the pilaf, whether it will be golden or dark brown. Then, lamb is added to the onions and browned to a crust on all sides. After that, two types of carrots are added to the cauldron: yellow and red (each imparts its own notes of flavor to the pilaf). Finally, it's the turn of the rice, which is pre-rinsed and soaked. And despite the fact that the composition of Ferghana pilaf is extremely simple, the dish ends up being very aromatic and, of course, incredibly delicious.
Ingredients List
Total Ingredients: 10
Serves:
Devzira rice - 1 kg
Lamb pulp with fat (hind leg) - 1 kg
Fat tail fat - 200 g
Onion - 500 g
Red carrots - 500 g
Yellow carrots - 500 g
Vegetable oil - 300 ml
Zira - 3 g
Ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
677г
🍚
Carbohydrates
792г
🥩
Proteins
257г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the ingredients for Fergana pilaf. Place the rice in a large bowl or plastic container. Add a little salt. Pour in hot water so that it covers the cereal with a layer of 7 cm. Leave for 30 minutes at room temperature.
Step 2
Prepare lamb for pilaf. Cut it into large slices weighing 60 g. Cut the fat tail into thin slices. Peel the onion and cut into thick half rings.
Step 3
Place the cauldron on high heat. Pour in 100 ml of water and heat it. Add the tail fat and wait until it melts. Pour in vegetable oil.
Step 4
When all the fat in the cauldron is hot, add the onion. Fry it, stirring constantly with a slotted spoon until golden brown. Add a third of the cumin. Stir again.
Step 5
Then place the lamb in the cauldron, placing it closer to the walls of the cauldron (so that the onions remain in the middle). Stirring, fry the pieces of meat on all sides until golden brown. There should be very little liquid left at the bottom of the cauldron.
Step 6
Cut the carrots into not too thin strips. Then add half to the pilaf cauldron. Stir and fry over high heat all together for 5 minutes. Add a little salt and pepper.
Step 7
Add all remaining carrots. Mix thoroughly with a slotted spoon. Reduce the heat under the pilaf cauldron to medium. Stirring, cook until carrots are soft.
Step 8
Pour drinking water around the edges of the cauldron - as much as is needed to completely cover the zirvak (meat and vegetables). Simmer over medium heat for about 30 minutes.
Step 9
Rinse the rice. To do this, drain the water in which it was soaked. Refill the rice, rinse and drain. Do this until the water becomes clean and clear.
Step 10
Place the rice in the cauldron on the zirvak. Then spread very carefully with a slotted spoon to form an even layer. Do not tamp! Season with salt and pepper.
Step 11
Pour in hot water (about 300 ml) through a slotted spoon. It should cover the rice with a layer of 1 cm. Turn on maximum heat. Bring the contents of the cauldron to a boil over the entire surface.
Step 12
Using a slotted spoon, make shallow criss-cross furrows to lightly loosen the rice. Close the cauldron tightly with almost finished pilaf. Keep on high heat for 5 minutes
Step 13
Collect the pilaf in a small mound. Use a wooden skewer to make deep punctures (all the way to the bottom). Keep on low heat, with the lid loosely covered, for 10–15 minutes.
Step 14
Turn off the heat under the pilaf. Cover the cauldron with a clean cotton or linen towel, and then (tightly) with the lid. Leave for 15 minutes, then serve.
Enjoy your meal!
Follow the instructions step by step