Uzbek pilaf (Andizhan)!

Uzbek pilaf (Andizhan)!

Ingredients:

Carrots 600g
Onion 100g
Reece Devzira 600g
Vegetable oil 200ml
Mutton pulp 600g
Garlic of head of 2 pieces.
Salt of 2 tsps.
Zira (kumin)

Carrots need to be cut brusochka, and onions not too thin rings. Carrots has to be much, and it is better to take large, not too young that it kept form.
In this pilaf the Uzbek rice of devzir which is ideally suited for pilaf is used — does not boil soft and does not stick together. Rees needs to wash out and wet in cold water for 30-40 minutes.
On well warmed frying pan pour oils and let's it heat up. Onions lowered in oil have to cause oil swirling. Fry onions on big fire till golden-brown color. Juice has to leave it.
Now we put the meat peeled of veins and cut in cubes. Fire all also big. We fry meat, having turned once until it is reddened.
We add carrots, we mix and we prepare to softness of 5-7 minutes. Now we pour about 500 ml of water, we insert the whole garlic peeled only of upper peel into the middle.
We bring to the boil, then garlic is taken out and we put aside. We add salt. It it is necessary so much that water was a little solony, than ready pilaf as rice will take away part of salt.
We pour out rice and slightly we level it. Water has to cover rice slightly. Now we cook pilaf of 10-15 minutes until water almost disappears. If there is too much water, it is necessary to do openings in rice that water evaporated quicker.
When the main part of water is absorbed, we return garlic in the middle, we strew rice slightly pounded ziry and is densely closed by cover. If the dense cover is not present, it is possible to cover pilaf with the turned dish, and already from above cover.
Fire needs to be reduced to weak and to leave for 20-25 minutes. Now pilaf is ready.

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