Delicious Uighur pilaf on fire and homemade stove. We cook the stove, and then cook pilaf on it.

Delicious Uighur pilaf on fire and homemade stove.
We cook the stove, and then cook pilaf on it.

We will need:
Fat tail fat - 150 grams
Vegetable oil - 150 grams
Onion - 400 grams
Beef meat - 1 kilogram
Calt - 1 tablespoon
Champignons - 200 grams
Chickpeas - 150 grams
Carrots - 1 kilogram
Water - 1 liter
Garlic - 3 heads
Chili pepper - 4 pieces
Salt - 1 tablespoon
Rice - 1 kilogram
Water - 0.5 liters
Zira (ground cumin seeds) - 1 tablespoon

Cooking:
First, I prepare a zervak. To do this, I cut the fat tail fat into small pieces and melt it. When the pieces of fat are fried to a golden color, I take them out of the cauldron, they will no longer be needed. After that, I add about 150 milliliters of vegetable oil to the melted fat, pour out coarsely chopped (about 0.5 by 1 centimeter) onion and fry until golden brown. Now I add beef meat, a tablespoon of salt and continue to fry. After about 10-15 minutes, I add thinly sliced ​​\u200b\u200bchampignons to the meat (the thickness of the pieces is about 4 millimeters), after another 10 minutes I pour the pre-soaked chickpeas (chickpeas) and carrots. After 10 minutes of frying, pour 1 liter of water, put 3 heads of garlic, 4 chili peppers, 1 tablespoon of salt and leave to cook under the lid.
After 10-15 minutes, I take out the garlic and chili, fill the zervak ​​with well-washed rice and carefully add another 0.5 of water and cover with a lid. After the rice has been poured, do not stir anything! I remove the lid after 10 minutes and make holes in the rice and cover again for another 5 minutes. I add ground cumin seeds (zira), mix and cook under the lid for 10 minutes.
When the rice is ready, I remove it from the heat, mix it again, collect it in a slide and leave it under the lid for 10 minutes.

I got a delicious, crumbly pilaf, it is customary to eat it with shakarap salad.

Enjoy your meal!

Tip 1. Chickpeas (chickpeas) are best poured with boiling water, cover and leave for 2-3 hours. It will be saturated with water and boil better during the preparation of pilaf.

Tip 2. Rice should be washed 4-5 times until the water runs clear. Rice should not be soaked, otherwise the pilaf will not be crumbly, but will turn into porridge.

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