Plov is considered a traditional Uzbek dishpeople. Also it can be found in the culinary books of other peoples of Central Asia. In this case, one specific recipe for the preparation of this dish does not exist, although there are certain concepts about the technology. Among all this variety, pilaf from Uzbek duck is especially highlighted, which is cooked quite simply, but has a pronounced taste and unique aroma.
Ingredients
For cooking you will need:
- duck - 1.5 kg;
- carrots - 1.5 kg;
- onion - 1.5 kg;
- rice - 1.5 kg;
- salt;
- Prunes;
- garlic - 1 head;
- black pepper;
- Zira;
- barberry.
It should be noted that pilaf from duck is being prepared in cauldron or any other dish with a thick bottom.
Preparation of products
First of all, it is necessary to work well onopen fire the bird's bird to remove the remnants of feathers. Then it is washed and cut into small pieces. In this case, the bones are left to get a good cook.
Then clean the carrots, which subsequentlycut into small blocks. Do not use this grater for this, because such processing will only spoil the dish, and the duck pilaf will lose not only its aesthetic appearance, but even taste.
Onions are also cleaned and cut into cubes. Some cooks prefer slicing in half rings, but this is considered a mistake.
Bookmark
First of all, a small amount ofThe amount of vegetable oil, which begin to fry onions. When it becomes transparent, carrots are added to it. All together continue to cook on low heat for another five minutes.
Далее в казан кладут утку.In this case, the entire dish can be salted, peppered and mixed well. Then close the cover. In this form, the pilaf from the duck needs to be cooked for about 15 minutes. As a result, the meat should be roasted from all sides and lightly protruded.
In the next step prunes are placed in a container,barberry and zir. The rice is topped up and poured with water so that it is above the level of products by two centimeters. It should be done very carefully, so that the pilaf from the duck does not mix and turn into a mess. Therefore, put the plate upside down on the surface, onto which water is poured. When the cauldron is filled to the desired level, it is removed, gently lifting over the edges, so as not to damage the bookmark.
After that, the cauldron is closed with a lid, continuingcook over low heat for half an hour. When this time expires, put the uncooked head of garlic, which is put in the center and lightly buried with rice. Next, the pilaf from the duck is covered again and kept on low heat until the cereal is ready.
Innings
К столу плов подается особым образом.To do this, take a large dish, which is vertically turned over the cauldron, after pulling out of it garlic. Thus, rice is on the bottom, and on it flows a meat sauce, impregnated with spices and prunes. The head of garlic crowns the dish, which is considered a real delicacy and served to honorable guests. Well cooked pilaf will become a real decoration of the table and will be the main dish, which can be served both on holidays and daily.
