Elahi Bakhsh-Bukharian pilaf Jews

175 - 180 минут 10 порции

Delicious and colorful dish, both in preparation and in use.

for New Yearfor Easterfor birthdayfor 23rd of February

Ingredients for Elahi Bakhsh-Bukharian pilaf Jews

Step by step instruction of cooking Elahi Bakhsh-Bukharian pilaf Jews

Шаг 1

On fire - the meat and liver, fry is not much. So, slightly below the liquid out.

Шаг 2

Шаг 3

Шаг 4

Шаг 5

Шаг 6

All at once, and stir and fry. To change the color do not wait!

Шаг 7

Once it is understood that the greens have softened, add 1.5 l of boiling water!

Шаг 8

Cut into half rings onions, add those same 60 ml of oil and mix with your hands.

Шаг 9

By the way, I forgot to say - like meat on a knife and hand, no grinder for grinding knife and hands! Meat grinder You may not spoil, but... still not the same.

Шаг 10

Who says risotto can not interfere?! It is not Uzbek, Bakhsh - can and should!
Mix thoroughly!

Шаг 11

Skimmer take a normal of the USSR-not, not like me, for 15 UAH beautiful.

Шаг 12

Boil - stir, salt to taste (about 1 tbsp), cover, diminish the heat to low and...
Quietly goes to consume drinks, we have 2-3 hours of rest.

Шаг 13

Do not forget sometimes to keep an eye on him.
Now the liquid is gone - Bakhsh ready!
You need one great dish to throw out, but it was not!
Bon appetit, friends!
About Bakhsh is true that eat it can do more than you think, so be careful! )))