- Rice "Devzira" - 500 Grams (You can buy it, for example, on Dorogomilovsky market or on the Internet)
- Kurdichny fat - 200 Grams
- Meat of young lamb - 700 Grams
- Yellow carrot - 300 Grams
- Onions - 150 Grams
- Barberry - 50 Grams
- Salt, spices, peppercorns - To taste
- Garlic head - 1 piece
- Medium pepper pod - 1 Piece (A pepper pod should be whole, not torn, it should be watched and during cooking.) If the pod is torn, then all the pepper's sharpness will move to rice and your pilava khan)
- Water - 0,5 Liters
- Vegetable oil (refined) - 50 Grams
So, let's cook Chaykhan pilaf! We melt the fatty fat in the cauldron. Fire is above average. = Crisps from cauldron, when the fat is drowned, remove, and ... ... sprinkle with salt, and eat with onions. Delicious! And cooking pilaf, in itself the process is long, so you need to refresh yourself. We are getting stronger. Somewhere on the sidelines, you should wash the rice and put it in water - soak up moisture. In melted fat, put the onions in rings and fry until golden. In the melted fat, put the onions in rings and fry until golden. When the meat is slightly fried, we begin to spread the carrot - in stages. Step by step it means - a little laid out and mixed. Then a little more laid out - and again mixed. Pour water into the cauldron (0,5l), lay out the head of garlic and a pepper pod; cover the central part with something and go to drink tea, talk and stuff - about 30 minutes. We return, and we see that we already have such an appetizing thing in our cauldron. Now, take off the hood, take out the garlic and pepper, sprinkle with the spices (zira, for example). We pour out the rice. We have a lot of water in the plov. Cover the pilaf with a lid for 5 minutes, then open it by stirring CAREFULLY, NOT TROUBLE MEAT AT KAZAN'S DAY. We cover again, then we mix again, until all the moisture in our pilaf is boiled. Chaykhan pilaf. Present. Tashkent recipe in our photos, stories and descriptions. You should get something like that. Golden brown, fragrant, mmmm. But pilaf is not ready yet! Again, cover it with a lid - now it's big. And leave on low fire for 20-25 minutes. Then carefully mix and level - our Chaikhan masterpiece is ready. We put the mixed pilaf on a lagan - a dish for pilaf. And we begin to be blissful.
Servings: 6