Turkmen Pilaf

Main Dishes | Turkmenistan cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Turkmen Pilaf

Ingredients

Lamb - 35.3 oz
Turnips - 6 pieces
Spanish onions - 3 pieces
Vegetable Oil - 5 fl oz
Rice - 35.3 oz
Garlic - 1 head
Water - 16 fl oz
Salt - 1 tablespoon

Step by Step guide

Step 1

To prepare our pilaf, we need a good cauldron with a capacity of about 2.5 kg. All ingredients should be as fresh as possible. Pour vegetable oil into the cauldron. Heat the oil, then add the meat (this can be chicken, beef, pork, or even fish). We are using lamb. Cut the meat into small pieces, season with salt, and place it in the cauldron.

Step 2

Then, while our meat is cooking, peel the onions and carrots. Slice the onions into half-rings and cut the carrots into strips. Add them to the cauldron — while we were peeling the onions and carrots, the meat should have softened. If your meat hasn't softened, add 240 ml of boiled water and wait for all the water to evaporate. Only after that, add the onions. Once the onions become soft, add the carrots, and when all the ingredients are slightly fried, add 1 tablespoon of salt and 240 ml of boiled water. The ingredients should cook for about half an hour.

Step 3

Increase the heat, add the rice (the rice can be of different types — long-grain or basmati). The main thing is to rinse it 3 times to clean the rice well. Then pour in boiled water. When the rice starts to absorb the water, add the garlic (it should be thoroughly rinsed and peeled beforehand).

Step 4

Place the garlic right in the middle of the cauldron and press it down. Reduce the heat and cover the surface of our pilaf with a bag, then cover with a lid. Let it simmer for 1 hour. After that, open the lid of the cauldron and gently stir the rice with a spoon, cover again with the bag, and let it sit for another 10 minutes.