Pilaf from mutton. Part 2

If you put your hand in a cup of dry rice, then there is a red powder on your hand. We thought that this should be with real rice. But it turned out that there were too many powders. In any case, we need to wash the rice. While we were washing the rice, the cook and another former resident of sunny Uzbekistan realized why there were a lot of powder.

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Start reading here

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Someone added a bit of white rice to the red rice and it all tinted.

It is said that in Asian republics, when white rice is mixed in red, a powder of ground brick is poured into it. By the color of the water it seems that in our case this is exactly what they did.

Meanwhile, the water in the cauldron began to boil. It was added spices and barberry. What kind of spice Alik put in the future pilaf, I could not find out from him. He said: "Different spices. All that you have at home is suitable." I pretended to believe it. A little later, two heads of garlic went into the water.

Rice poured into the water.

Since the water was a little less than it should, then poured boiling water. And all this is boiling on a small fire.

The water gradually boils away. If you see that the rice is about to come up, and the water is still not boiling, then the fire can be "added."

As the water evaporated, Alik rubbed a handful of zira in his hand and spread it over the surface of the rice.

An even hemisphere of rice is formed. Alik thought that he added a little zira, so he rubbed a little more in the palm of his hand and poured it into the rice.

I used to see that garlic is added at this stage. Purified denticles are stuck in the holes, which are specially made in rice with a thin stick to the bottom of the cauldron. Alik said that he and his family do not do this. Kazan closes to make pilaf "come." Sometimes cooks close the pilaf not with a lid, but with several large plates. Nobody could explain why they do it. The usual answer is "So it should be."

We left the most important thing - to wait until "reach" pilaf. The main thing is not to choke with saliva. Therefore, it is better to occupy yourself. We sliced ​​vegetables for acy-chuchuk (salad), broke bread crumbs. And someone just strolled somewhere close. Well, someone will offer "one more".

So passed about half an hour. Alik mixed the pilaf and distributed the plates to the guests.

Bon Appetit!

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This post you can read in Russian on my page in LJ