Recipes \ Namangan Damali pilaf (pilaf with stuffed bell peppers)

Namangan Damali pilaf (pilaf with stuffed bell peppers)

Namangan Damali pilaf (pilaf with stuffed bell peppers)
the internal fat – 100 g round grain rice – 1 kg raisins; 100-150 g for minced meat, just 1,150 kg, vegetable oil (cotton is better) – 3/4 Cup, salt, garlic – 3-4 heads, minced beef (fatter) – 700 g, Zira a couple of pinches, carrots – 1 kg onions – 2 large onions for servaka (frying) + 1 onion for the stuffing. total 3 pieces, Bulgarian pepper (red and green) – 12 pieces
Step 1

Chop the carrots into julienne and the onion into half rings.

Step 2

Boil the rice until soft, chop the onion cubes and mix with the minced meat. Season with salt and pepper, add chopped parsley. Stuffed with minced bell pepper.

Step 3

Pour oil into the cauldron, throw in the butter pieces onions, overtempered.

Step 4

When the onions become dark brown, take it out and throw it away.

Step 5

In oil throw chopped cabbage, fry until state greaves, and clean.

Step 6

Put chopped onions in the cauldron.

Step 7

Fry it until Golden brown.

Step 8

To the onions add the carrots. Overcook, until the carrots are just becoming Golden brown. Need to make sure that the vegetables do not stick to the bottom and the walls of the bowl.

Step 9

Pour in the vegetables the required quantity of water, and give immediately to boil. It's called zirvak. Salt, pepper, add spices (I have cumin). Sirvac should be boiled for 10-15 minutes on slow fire under a cover. A lot boils zirvak, the risotto delicious.

Step 10

Stuffed pepper put in zirvak, bring to the boil and simmer gently for another 20 minutes under the lid.

Step 11

After a time, to laying the rice, put a few heads of garlic.

Step 12

Washed rice to fall asleep in the cauldron. The water level should be above the rice by about 1 cm Sirvac should not be mixed with rice. To add to the fire. Until the water boiled away, try the salt, if anything, to add. The water should boil evenly on normal heat (between medium and strong).

Step 13

Once evaporated the water (to find the evaporated water, you need some time to hit a skimmer on the surface of the pilaf, and you will hear a dull sound, the rice becomes loose), rice with a skimmer to collect by the middle of the slide, make the hole with a stick in several places so that water on the surface, went to the bottom. To turn off the gas. Then tightly cover the pilaf with a lid wrapped in a towel. The time required for cooking pilaf depends on the variety of rice. For evaporation, it is sufficient for 20-25 minutes. All this time the cover is NOT OPEN!!! Removing the cover, be sure that the water droplets flowing down from the cover, was not included in the pilaf. When the pilaf is ready, to get first peppers and garlic in a separate plate. Carefully mix the pilaf and put it in a large dish. On top of the pilaf, put stuffed peppers and garlic. Pilaf can be served in the bowls, putting each serving in two of pepper. To make green tea, to invite the whole family at the table. Bon appetit!!!
Cuisine
Uzbek
Cooking time
2 h 30 min
Difficulty
hard
Vegetarian
no
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)
Namangan Damali pilaf (pilaf with stuffed bell peppers)