How to cook pilaf from pork in Uzbek: all the secrets of this dish from the best cooks

How to cook a pilaf from a pork in Uzbek know not all, but in vain, because this dish is a real delusion! The present Uzbek pilaf is made from lamb, but more often than the hostess has replaced lamb with other meat.

Of course, the taste qualities, of course, change, but this does not mean that such a pilaf in some way loses. It is delicious and nutritious in its own way, only adapted to the preferences of those who cook and use it.

Uzbeks know how to cook pilaw from pork, just a little away from the original recipe and adding spices that will suit a little better and will emphasize the taste of pork.

Ingredients:

Pork, 1,5 kg.

Carrots, 1 kg. Onion, 1 kg.

Long-grain rice, 1kg.

Garlic, 1 head.

Sunflower oil, 300 gr.

Tomato, 2 pcs.

Tomato paste, 100 grams.

Seasoning for pilaf with barberry.

Salt, black pepper.

The correct process for preparing

Prepare the vegetables in advance, wash them and peel them. Prepare the meat, free it from films and stones, cut into pieces of medium size.

Before you begin to cook the pilaf, prepare the cauldron in which the cooking will take place. We put it on the fire and pour oil. Before you start cooking, you need to heat the oil. For this, you can use pork scraps, carrot and onion pieces.

First in the burning oil spread out pieces of vegetables and give a brown, then lay out the scraps of meat. Do not forget to stir to prevent burnt. When they are fried, we take out the contents of the cauldron so that all the oil remains in it.

Put the pieces of pork into the cauldron and fry. Stir not to burn, since the oil is very hot. Fry for 20 minutes. At this time we cut onions and carrots with straw. After the meat is fried, add the vegetables to it, mix it and leave to stew for 15 minutes.

Rinse thoroughly the rice and fill it with water. Cut the tomatoes and add to the vegetables, let's extinguish 5 more minutes. After that, pour boiling water 1 cm above the vegetables. Beware, do not pour, otherwise you will have to evaporate the water for a long time.

After that, add salt, pepper, tomato paste, mix and leave for 10-15 minutes. Add spices and garlic, stew for 5 minutes. Then we pour out the rice, spread it, cover it and cook for 40 minutes.

Video cooking recipes for real pilaf

Master class from Stalik Khankishiyev:

And here's how pilaf cooks Ilya Lazerson:

As an option - pilaf from chicken in Azeri:

Pilaf at the cottage - what could be more delicious: