Uzbekistan pilaf

Uzbekistan pilaf, as well as all other pilaf variations, belong to the historical classics of regional dishes. The first recipes describing the preparation of pilaf were written in books about 1000 years ago. The Uzbek wedding pilaf (wedding pilau) is a national classic that locals are making for special occasions, weddings, bigger gatherings, national anniversaries. The recipe here and the preparation guide are put together from repeatedly tested o old recipes and after a thorough reading of the local practices. The preparation of this food requires care, patience and time, but in that case, a good result is also guaranteed.

Preparation time: preparation  30-45 minutes, making food 3-3,5 hours
Level: more complex than average
Quantity: 8-10 people

Ingredients:

1 kg of lamb, be sure to put also slightly fatty pieces of meat, also it is acceptable to add meat with bones.
800 g of long grain rice (jasmine rice is also ok), which is soaked for a 2, if possible 4 hours in cold water, to remove starch
600-700g carrots
3-4 whole garlic cloves (remove loosen part of outer peel removed and roots removed)
300-400 g onions
1 teaspoon of freshly ground black pepper
3-5 teaspoons of freshly ground cumin
1-1.5 teaspoon of paprika powder
3-5 teaspoons of sea salt

Preparation:

1. Cut the lamb into 3-4 cm cubes
2. Cut the carrots into two pieces and then to long stripes 3-4 mm thin
3. Cut the onions finely
4. Place spice on the plate
5. Stir the oil in a thick-bottom pot as hot as possible (to smoke)
6. Add the meat and stir quickly, so the meat stays juicy and browns nicely
7. Add the onion, brown to golden
8. Add carrots and spices
9. Add about 1 L of water and boil under low heat for 1.5-2 hours
10. When the meat is almost soft, press the whole garlic (roots part downside) to the pot between meat pieces
11. Cover the mixture carefully with soaked rice. Rice covers the whole surface in a relatively thick layer
12. Gently pour over the water without trying to mix the rice until the rice is covered in a layer of about 1-2 cm of water.
13. Boil without the lid on medium heat for about 30 minutes, during this time, a large amount of water evaporates.
14. If the surface of the rice is dry, pile the rice up to the center and using the long spoon make 3-4 wells to the bottom to allow the water to evaporate freely
15. Cover the pot g with a clean kitchen towel and lid and boil in very low heat for 30-40 minutes.
16. After 30-40 minutes, find garlic heads from the pilaf and keep.
17. Take a nice big bowl and start to mix the pilaf. It is not necessary to mix well the pilaf, rather let it remain as it is (in some parts, more meat in some parts less. The idea is that the more meat locates in surface and rice locates in lower parts of the pilaf.
18. If there is enough pilaf in the bowl, place the garlic heads at the top. Ready to taste!

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