The technology of cooking pilaf in Samarkand differs from Fergana and other classic pilaf in Uzbekistan. But Stalik Khankishiev proposed to introduce an innovation into the old, proven recipe for pilaf. READ DETAILED DESCRIPTION!
Traditional Samarkand pilaf is made from meat in large pieces, fried in oil or fat with onions, salt and pepper. A layer of carrots, peas, garlic, raisins and capsicum, if desired, are laid on top of the meat. The cauldron is covered and the carrots are stewed with the addition of a small amount of water.
After the carrots are ready, a layer of rice is laid, which is poured over with salted boiling water. After the rice is ready, cover the pilaf for steaming.
Pilaf is served in layers, a plate and a knife for cutting meat are brought to the table.
Stalik proposed to separate the layers of pilaf with special Japanese nets for cooking rice. And it turned out even better!
Stalik Khankishiev's KZfaq channel is dedicated to extended versions of the recipes that you could see in the Kazan-Mangal section on the NTV channel, as well as videos filmed specifically for KZfaq - you will not see these videos on the air!
I talk about the preparation of barbecue, pilaf, lagman, shurpa, manti, samsa, lula kebab, kyufta and many other delicious oriental dishes cooked both on live fire - in the country or on a picnic, outside the city, and in an apartment.
The main emphasis in my recipes is on traditional cuisine, but I also respect modern cuisine and periodically publish a video about it.
The main topic of my videos is Uzbek cuisine and Azerbaijani cuisine. But I also really love Korean food, Indian food and Chinese food. European cuisine is certainly not alien to me either. In general, I consider the world of cooking as a whole, I try to consider culinary technologies from a scientific point of view and justify every step I take with physics, chemistry, biology and other sciences.
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