Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).

Category: Meat dishes
Kitchen: uzbek
Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).

Ingredients

Rice divzira 500 g
Lamb with bone 500 g
Fat tail fat 50 g
Yellow carrots 500 g
Onion 2 heads
Garlic 1 head
Vegetable oil 75 g
Hot peppers without cracks 1 pod
Water 500 g
Seasonings (cumin, pepper) taste
Salt taste

Cooking method

  • 1. First, I cut everything, everything and cooked:
  • Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).
  • 3. Poured in vegetable oil. Simmering for 5 minutes.
  • Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).
  • 5. I caught the bacon and put it on a plate. When it cools down, you can eat it.
  • Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).
  • 8. Abandoned meat. Fry for 10 minutes.
  • Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).
  • 9. Throw in the wrongly chopped carrots. Well, my combine does not cut into strips ... Frying for 10 minutes.
  • Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).
  • 10. Measured out 500 gr. cold water. Since I did not understand whether to put seasonings, and if to put, then when, then all my bouquet poured into this water. Well, the water was poured into the kettle in a trickle and stirring (after all, the temperature difference is quite large). Fry mode until the zirvak boils for 5 minutes.
  • 11. I buried the garlic in the center.
  • Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).
  • 16. Transferred to the Bain Marie 30 minutes
  • 17. I buried the garlic, turned it off and went to bed.
  • 18. When I woke up and began to shift, in the context it was like this
  • Pilaf in Fergana according to Dunduk the culinary specialist (Coptev version in Multichotter).
  • And here I regretted that I had poured water ...
  • In general, I want to add that I tried to make pilaf in both a slow cooker and a pressure cooker. The crooked hand factor is valid, but this result is what I liked the most. Only I didn't have to hurry with water ...

The dish is designed for

lagan floor

Time for preparing:

2-3 hours ...

Cooking program:

the whole range of Multichotter.

Pakat
Hairpin , congratulations, first pancake, not very lumpy ...
Next time, make zirvak on the stove in a cauldron, it will be much faster and tastier. Electric pots do not allow to heat up quickly and strongly
butter and overcook the fat tail. And then transfer to a cartoon, or continue to do in a cauldron, in the classic way ...
Hairpin
1. Thanks for the congratulations.
2. So MX is different from other electric pans and is distinguished by strong heating. That's why I posted photos with smoke. And time.
3. A cauldron is only if it’s at the dacha ... My kitchen can’t handle the cauldron anymore. But I will probably take a large colorful dish from the Uzbeks ... (pensive smiley)
Pakat
If the cauldron does not pull, try it in a cast-iron skillet ...
And a large, colorful, flat dish called lyagan ...
Very interesting - 🔗
Hairpin
In a frying pan DO NOT HOO-CHOO !!! Here !!!
strong
Hairpin , oddnenko Question, what do you call the "Extinguishing" program (which program)? It is convenient to level the rice just with a spoon over the rice, take out the saucepan. In general, the pilaf, which I wrote correctly, is done almost as you described, only everything is in the "Fry" mode and then "Simmering", and water is poured onto the rice from above. I don’t know which option is more convenient, but here it seemed to me a bit long. And it's not convenient to switch modes back and forth. Next time I recommend trying these two modes. I think you'll like it. And you didn't write something about the taste of pilaf, did you like it, was the rice ready (extra water doesn't count)?
Pakat , in this pan you can not only overcook well, but you can also burn everything accidentally The oil heats up perfectly
jelen
Hairpin, well done! In the morning, such aromas in our virtual kitchen !!! And how delicious and beautiful everything is! I represent your pilaf, laid out on a large dish, where all layers will be immediately visible: red-white rice, orange (or better for Fergana pilaf, buy yellow carrots) and smoking meat.What a good recipe you gave us!
Pakat, but about the frying pan Hairpin is right, in Hoth everything is thought out for deep frying. I myself am a lover of a cauldron for pilaf, but although it prepares pilaf so magically and so you can indulge in temperature conditions that I began to forget about ducklings, cauldrons, frying pans! Therefore, she chose her, although she was torn between Kukushka and Hotei for a long time! I especially love the good combination of frying, pressure and slow cooker!

P.S. Hairpin, I buy yellow carrots at the Timiryazevsky market.
Alexandra
Hairpin, congratulations on the initiative

Next time, ask the very Uzbeks who sell the devzira, ask for a carrot for pilaf. It is checked - they immediately drag her from somewhere, the yellow one. And they also have spices for pilaf, only you need to ask for the correct composition, and not for the Russians, where they add dried tomatoes "at the request of the workers"
Hairpin
Silena!
1. I just mixed up the name and have already corrected everything for Sorrow!
2. It was not difficult for me to take out the bowler hat. And I didn't level it with a slotted spoon, because ... what if I remember!
3. All the same, first I will learn to do according to Dunduk, so that my teeth fly off, and then I will simplify ...

Jelen!
1. Still, I think that the functions of a pressure cooker and a slow cooker are not here ... If you want to continue the topic, let's write there, otherwise you can't.
2. But Timiryazevsky market is not far from me. But first, I'll take some advice. Alexandra... Koptevsky, closer!

Alexandra!
As for the seasonings ... Well, it's not interesting to take a bag. I sometimes ask to make a seasoning for pilaf and try to remember what they put. Dried tomatoes are never there. Next time I'll go and check what I forgot ...

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