Ingredients:
- Rice- 200 g
- Salt- 6 g
- Butter – 60 g
- Lavash (flatbread) – 3 pieces
- Saffron- 0,2 g
Side dish
- Mutton – 140 g
- Prunes – 60 g
- Dried apricots – 30 g
- Onion – 50 g
- Chestnuts – 100 g
- Butter – 40 g
- Raisins – 40 g
Preparation:
To prepare plov, you will need a large amount of butter. Melt it on the stove or in the microwave.
Prepare all the necessary products.
To prepare shakh plov, you do not necessarily need to take veal, beef, lamb, chicken will do.
In order for the rice to be crumbly, it should be boiled until half cooked with the addition of 0.5 tsp. turmeric. Look at the cooking time on the package. Rice should be boiled for 14 minutes until fully cooked, I boiled it for 7 minutes after boiling. Then rinse the rice well and cool.
Pour 6 tbsp. melted butter into the frying pan. Fry the meat and onion over high heat for 6-8 minutes. It is important not to overcook the meat so that it is juicy in the plov.
Add salt, pepper, turmeric, cumin to the meat. Fry everything together for 2 minutes. Add washed dried fruits. If prunes and dried apricots are large, cut them into 2 parts. Pour in another tablespoon of oil and fry the meat with dried fruits for 2-3 minutes.
Cut thin lavash into strips 6 cm wide. Grease a cauldron or thick-walled baking dish well with butter. Lay out the lavash strips overlapping so that the edges hang down. Grease the lavash with butter.
Put half of the rice on the lavash. Lightly press the rice so that a bowl with sides is formed. During baking, the meat and dried fruits should not touch the lavash.
Put all the meat with dried fruits and the released juice into the rice bowl.
Put out the second half of the rice. Leave 2 tablespoons of melted butter to grease the top. Spread the rest of the butter evenly over the rice.
Cover the rice with hanging strips of lavash. Cut off the excess. Grease the lavash with two tablespoons of oil.
Bake the lavash under the lid for 60 minutes at 180⁰C. Then remove the lid and bake for another 30 minutes.
Carefully turn the pilaf over onto a serving dish. Cut off the delicious gazmakh and enjoy the pilaf.
The rice turned out grain by grain, the meat is juicy and aromatic from the dried fruits.
Enjoy your meal!
