How to cook pilaf in Kazakh

The washed and drained mutton cut in large chunks, not less than 5-6 cm Cut onion rings, carrots — straws. Melt the lamb fat in a pot and fry the meat in it with onions to obtain a Golden brown. Add carrots, pepper, salt and continue to fry until soft.

Thoroughly rinse the rice several times to clean water. Put it in the cauldron and pour water in the ratio of 1:1.5. The water should be above the rice by about 1 cm, turn up the heat and bring the contents of the cauldron to a boil. Reduce the heat and pierce the surface in several places to raised water to the surface fat is evenly absorbed into the rice.

Over the rice place the dried apricots, cut into small pieces, and dried apples. Cook the pilaf over low heat until until the rice has absorbed the water. Then cover the cauldron with a lid and simmer the mixture for 20 minutes. Turn off the heat, cover the cauldron with a warm blanket and let stand for 15 minutes. Mix well the contents of the cauldron and place on a large platter. Sprinkle with chopped herbs.

There is another variety of this dish is the folding of the Kazakh pilaf. To cook rinse the rice and soak it for half an hour in salted water. Drain in a colander and let the water drain out. Place the rice in a pot, add water in the ratio of 1:1.5 and cook until it evaporates. While cooking rice, add salt. After evaporation of the water, cover the pan with a lid and keep the rice on low heat for another 20 minutes.

Lamb cut into large pieces and fry in melted fat until Golden brown. Cut into rings onion, carrot shred into strips and add to the meat. Fry meat with vegetables on medium heat until tender.

Before serving, pilaf on the table, put on a large platter of rice, on top of it - meat and vegetables. Pour all the fat from frying meat, sprinkle with chopped herbs.