Pilaf with Egg

Main Dishes | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pilaf with Egg

Ingredients

Devzira Rice - 2 lbs
Rack of Lamb - 2 lbs
Fat Tail Fat - 14.1 oz
Carrot - 2 lbs
Onion - 3.5 oz
Ground Cumin - 1 tablespoon
Salt - to taste
Chicken Egg - 10 pieces

Step by Step guide

Step 1

Boil ten large eggs until hard-boiled. Cover the hot eggs with cold water and let them sit for five minutes, then carefully peel them without breaking the whites.

Step 2

Prepare the Fergana pilaf according to the recipe up to the fifth step. After the meat and vegetables have been sautéed in the tail fat, push everything to one side against the wall of the pot, and in the fat at the bottom, fry the boiled eggs, turning them to ensure their entire surface is coated with a golden patina. Then cover them with the meat and vegetables, pour in water, and continue following the recipe.

Step 3

Remove the eggs before adding the rice. Once the rice is nearly cooked, place the eggs on top, cover with a lid, and let it steep on low heat for another twenty minutes.