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Elahi Bakhsh

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Elahi Bakhsh

Very unusual pilaf. This is an old recipe of Bukhara Jews. I recommend to try, very tasty.


Cooking time- Number of servings-

Ingredients for Elahi Bakhsh




Step-by-step instruction of cooking Elahi Bakhsh


Step 1

Cut the onion into quarter-rings.Cut the onion into quarter-rings.


Step 2

Arrange the onion in the panArrange the onion in the pan


Step 3

Then add a little water and give extinguished about 10 minutes.Then add a little water and give extinguished about 10 minutes.


Step 4

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.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.


Step 5

The finished risotto before serving, stir so the meat is evenly distributed with rice. Spread on a dish and served to the table. 
Bon appetit!The finished risotto before serving, stir so the meat is evenly distributed with rice. Spread on a dish and served to the table.
Bon appetit!



Step 6

Slice the lamb, the size of the pieces as for stew, about a walnut.Slice the lamb, the size of the pieces as for stew, about a walnut.


Step 7

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.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.


Step 8

Cut the fat in small cubes.Cut the fat in small cubes.


Step 9

5-7 minutes, take out the liver from the water, let it soak for 5 minutes and start to cut small cubes.5-7 minutes, take out the liver from the water, let it soak for 5 minutes and start to cut small cubes.


Step 10

Mix the meat, give it a little fry and add to it the liver.Mix the meat, give it a little fry and add to it the liver.


Step 11

Then add the chopped fat.Then add the chopped fat.


Step 12

All this stir and fry slowly.All this stir and fry slowly.


Step 13

Wash, dry and chop the cilantro. Mix again the contents of our pots and add to the cilantro (do not mix).Wash, dry and chop the cilantro. Mix again the contents of our pots and add to the cilantro (do not mix).


Step 14

After 5 minutes add cumin, salt and mix everything.After 5 minutes add cumin, salt and mix everything.