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Very unusual pilaf. This is an old recipe of Bukhara Jews. I recommend to try, very tasty.
Ingredients for Elahi Bakhsh
- Lamb - 500 g
- Liver of lamb - 500 g
- Fat - 200 g
- Onion - 1 piece
- Figure - 800 g
- Cilantro - 1 Puig.
- Zira - 0.5 tsp.
- Salt - to taste
- Water - 500 ml
- Vegetable oil - 100 ml
Step by step instruction of cooking Elahi Bakhsh
Cut the onion into quarter-rings.
Arrange the onion in the pan
Then add a little water and give extinguished about 10 minutes.
Prepare the rice for our rice. Wash it to remove starch dust from the rice.
Spread onions on top of the rice and level with a spoon.
When everything comes to a boil, reduce heat and cover with lid. Cook until until the rice has absorbed all the liquid. If after the rice will absorb the liquid it will stay buggy, you need to add water. After boiling until ready Bakhsh is approximately 30 minutes.
The finished risotto before serving, stir so the meat is evenly distributed with rice. Spread on a dish and served to the table.
Slice the lamb, the size of the pieces as for stew, about a walnut.
With liver to trim films, cut into slices. To boil the water, remove it from heat. In a container of boiling water put the chopped liver. In other words, we have blanshirovat, it will remove blood released during frying and it will be easier to slice.
Cut the fat in small cubes.
5-7 minutes, take out the liver from the water, let it soak for 5 minutes and start to cut small cubes.
Mix the meat, give it a little fry and add to it the liver.
Then add the chopped fat.
All this stir and fry slowly.
Wash, dry and chop the cilantro. Mix again the contents of our pots and add to the cilantro (do not mix).
After 5 minutes add cumin, salt and mix everything.