Fergana Pilaf with Achik-Chuchuk
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
4
Description
Fergana Pilaf with Achik-Chuchuk
Ingredients
- Lamb - 12.7 oz
- Onion - 3.5 oz
- Carrot - 10.6 oz
- Devzira Rice - 11.3 oz
- Black Cumin (Cumin) - 0.2 oz
- Mild Chili Spice - 2 pieces
- Garlic - 16 cloves
- Tomatoes - 15.9 oz
- Spanish onions - 3.5 oz
- Cilantro - 0.7 oz
- Basil - 0.2 oz
- Water - 10 fl oz
- Fat Tail Fat - 3.5 oz
Step by Step guide
Step 1
Thoroughly rinse the rice and soak it in warm salted water for 30 minutes, cut the tail fat into cubes, cut the lamb into large pieces, peel and slice the onion into half rings, peel and julienne the carrot into 0.5x5 cm strips.
Step 2
Render the tail fat into cracklings in a cauldron or a heavy-bottomed pot over medium heat for 5 minutes, then remove the cracklings.
Step 3
Heat the fat until it starts to smoke, add the onion and sauté over medium heat, stirring, for 2 minutes until golden.
Step 4
Place the lamb around the edges of the cauldron, shifting the onion to the center, do not stir for 1.5 minutes, then fry, stirring, for another 2 minutes, add the carrot, increase the heat and sauté for another 3 minutes, add half of the zira, pour in cold water to cover the carrot, add the heads of garlic, chili peppers, season with salt, and cook covered on low heat for 20 minutes.
Step 5
Remove the garlic and chili pepper, add the rice, spreading it evenly over the surface, and cook on low heat covered for another 20 minutes until the water evaporates, then add the garlic and chili pepper back, mound the rice, sprinkle with the remaining zira, and let it steam covered off the heat for 10 minutes. Slice the red onion into thin half rings, soak in water for 5 minutes, slice the tomatoes thinly, finely chop half of the chili pepper, roughly chop the herbs, place the onion in a bowl, cover with a lid and shake to break up the rings; gently mix the onion, tomatoes, chili pepper, and herbs.
Step 6
Serve the pilaf on a platter in a mound and accompany it with achik-chuchuk.
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