 |
| Buhara pilaf |
Ingredients
2 glasses rice
4-5 glasses water
3 glasses broth
5 tablespoons butter or margarine
250 gr. mutton
2 medium carrots
30 gr. almonds
salt and pepper to taste
Cooking Instructions
Put the rice in a bowl with two pinches of salt and add enough hot water to cover. Set aside till the water cools down. Drain the rice, wash away the salt and set aside.
Dice the mutton, put into a saucepan with four optional five glasss of water and 1/2 tablespoon of salt and cook over low heat for almost two hours; when the meat becomes tender, set it aside. Blanch the almonds. Put them into a saucepan with the butter and saute for two minutes. Add the rice and saute again for ten minutes over moderate heat, stirring constantly. Grate the carrots and cook gently by boiling. Add the carrots, the meat, the three glasses of broth, two pinches of pepper and 1/2 tablespoon salt. Cover and cook the rice over moderate heat. When the water is absorbed, let the rice simmer for half an hour on very low heat. Stir fine and serve.
|
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
