Dushanbe Pilaf with Raisins
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
8
Description
Dushanbe Pilaf with Raisins
Ingredients
- Meat - 35.3 oz
- Onion - 35.3 oz
- Carrot - 35.3 oz
- Garlic - 1 head
- Rice - 35.3 oz
- Raisins - 1.8 oz
- Black Cumin (Cumin) - 1 tablespoon
- Turmeric - 2 tablespoons
- Dried Barberry - 1.4 oz
- Salt - to taste
- Vegetable Oil - ⅓ cup
Step by Step guide
Step 1
Cut the meat into large pieces, slice the onion into half rings, cut the carrot lengthwise into long strips, and then crosswise (to make matchsticks). Rinse the rice and raisins.
Step 2
Heat a cauldron or pot, pour in vegetable oil (no more than 1 cm deep). Add the salted pieces of meat to the heated oil. Cover with a lid and fry over high heat, turning the meat after a couple of minutes, and continue frying on all sides over high heat (quick frying keeps the juices in the meat).
Step 3
Add the onion to the fried meat (do not cover with a lid anymore). Fry the onion, stirring, until it becomes transparent over medium heat.
Step 4
When the onion is transparent, add the carrot. Season with salt and add the raisins, garlic (whole head), and spices. (Taste the liquid to ensure it is quite salty and well-seasoned; the rice will soften this sensation. Usually, for the specified amount of ingredients, use 7-8 pinches of salt.)
Step 5
After adding the spices, mix everything (do not stir anymore). Pour in boiling water to cover everything.
Step 6
Add the rice. Smooth it out gently with a spatula. (If the water does not cover the rice completely, carefully pour boiling water from a kettle around the edges, and do not stir at all; otherwise, the rice will not be fluffy but sticky.) Do not reduce the heat. Cook the pilaf for about 10 minutes. If after five minutes the top layer of rice is dry and raw, turn over the top layer to a depth of 1.5-2 cm with a spatula.
Step 7
If there is excess water left and the rice is cooked, make holes in the pilaf down to the bottom with a knife to let the excess water evaporate. When the water evaporates, the pilaf is ready. Cooking the rice in the pilaf takes about 10-12 minutes.
Step 8
Cover the pilaf with a lid and wrap it in a towel—let it rest. Then mix everything to evenly distribute the meat, carrot, onion, and rice.
Step 9
Serve with orange slices, squeezing the juice onto the plate with the pilaf.
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