A real Uzbek pilau is cooked with chickpeas. Or as it is called - turkish peas. In this product, a lot of zinc and folic acid. In addition, it is rich in carbohydrates, contains about 30% protein and about 7% polyunsaturated fats. How to cook pilaf with chickpeas, we'll tell you now.
The recipe for pilau with chickpeas
Ingredients:
- pulp of lamb - 1 kg;
- rice - 600 g;
- chickpea - 200 g;
- carrots - 500 g;
- onion - 100 g;
- chili pepper - 1 pc .;
- vegetable oil - 150 ml;
- garlic - 1 head;
- zira - 1 teaspoon;
- salt - 1 tbsp. a spoon.
Preparation
Chickens are washed and soaked in cold water for about 2 hours. Rice is also desirable to soak, but it's enough and half an hour. I cut my mutton, dry it, clean it of veins and cut it into slices. Carrots cut straws, and onions - rings or semirings. In the cauldron, or if there is not one, then in a deep frying pan we warm up the vegetable oil well. We lower the onion into it and bring it to a golden state. After that, add the meat. Fire in this case should be strong enough, since we need the meat to be roasted, not blown out. After 7 minutes after the beginning of frying meat, put carrots, mix everything and fry for another 5 minutes.
Now we pour water into the cauldron, it should be so much that the meat was only covered with water. We remove the garlic head from the upper husks and roots and insert the cauldron into the center, there we also send the whole chili pepper. Now spread the chickpeas and distribute it in a uniform manner.
Pour in the salt and mix well. Now the taste of the dish will be salty, let it not frighten you - next we add rice, and it will take up excess salt. We prepare the dish for about 10 minutes. If the water is not enough, top up again, so that the surface is covered with it. Now we take out the garlic and pepper, and go to sleep, but nothing is needed to interfere. When the water evaporates, but the rice is still wet, we return the pepper and garlic to the pilau with peas and sprinkle it with zira. Cover the cauldron with a lid, reduce the fire to the minimum and let it stand for about 25 minutes. Now you can open the lid, and the pilaf with lamb and chickpea mix - the dish is ready!
Vegetarian pilaf with chick pea in a multivariate
Ingredients:
- chickpea - 100 g;
- onion - 1 piece;
- pumpkin - 100 g;
- carrots - 1 piece;
- rice - 120 g;
- garlic - 1 head;
- olive oil - 100 ml;
- light raisins - 25 g;
- pistachios - 20 g;
- salt - to taste;
- dry zira - 1 teaspoon;
- curry - 1 teaspoon;
- boiled water - 300 ml.
Preparation
Soaked for the night chickpeas cook for about 40 minutes on low heat. Onion cut into half rings, carrots - straw, and pumpkin - cubes. In a pan of multivarka pour olive oil, lay onions and carrots and in the "Bake" mode we cook 20 minutes. Now add curry, ziru and prepared chickpeas, mix everything and in the same mode we cook another 20 minutes. After that, add a pumpkin with raisins and pour out the rice. Fill it all with boiled water, salt to taste. In the center we place the head of garlic. Choose the cooking mode "Pilaf". 5 minutes before the end of the process, we spread the pistachios and mix them neatly. After the sound signal sounded, vegetarian pilaf with chickpeas is ready!