For the greedy men & women only - Russian Satay + Nasi Bryani etc.

[matamafia]

<p>One of the farmer festivals was held at Moscow Dorogomilovsky Market last week. Last Sunday the participants organized the cooking show for the attendants of the festival. The rainy weather did not stop the cooks, and they made several kinds of shashlik and pilaf.<br />

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<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-12.jpg" alt="" /></p>
<p>The preparation is at the process.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-13.jpg" alt="" /></p>

<p>The authentic oven.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-14.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-15.jpg" alt="" /></p>
<p>Something new – shashlik was made from the duck breasts with skin.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-16.jpg" alt="" /></p>
<p>Let’s call the pilafs – №1 and №2. These pieces of fat-tailed bacon are for the second pilaf – it would be traditional Fergana one.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-17.jpg" alt="" /></p>

<p>And the first would be with pumpkins and apple-quince. The drawn butter is added to the copper for better taste.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-18.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-19.jpg" alt="" /></p>
<p>Some onion.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-20.jpg" alt="" /></p>
<p>Hey, what did we got there?</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-21.jpg" alt="" /></p>
<p>They are cutting the yellow Uzbek carrot for the second pilaf.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-22.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-23.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-24.jpg" alt="" /></p>
<p>The cooks are commenting everything.</p>

<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-25.jpg" alt="" /></p>
<p>Wow, they even got pineapples.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-26.jpg" alt="" /></p>
<p>The mutton for №2.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-27.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-28.jpg" alt="" /></p>
<p>This is one of the best meat-sellers at the market.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-29.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-30.jpg" alt="" /></p>
<p>Do you know why it is necessary to grease the surface?</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-31.jpg" alt="" /></p>
<p>The basic ingredients for №1.</p>

<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-32.jpg" alt="" /></p>
<p>The rice for №1.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-33.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-34.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-35.jpg" alt="" /></p>
<p>The onion for №2.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-36.jpg" alt="" /></p>
<p>Meat on the bones. It will go to copper at first.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-37.jpg" alt="" /></p>
<p>The preparation for №1 is going on.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-38.jpg" alt="" /></p>
<p>Taking out the rice.</p>

<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-39.jpg" alt="" /></p>
<p>The holding capacity for №1 is covered with pita.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-40.jpg" alt="" /></p>
<p>The meat-basis for №1.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-41.jpg" alt="" /></p>
<p>Cutting the apple quince.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-42.jpg" alt="" /></p>
<p>And mixing it with pumpkin.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-43.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-44.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-45.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-46.jpg" alt="" /></p>
<p>The fried meat for №2. It has to be eaten with onion. Actually, 100 grams of vodka is the best aperitif for this meal, but nobody got it.</p>

<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-47.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-48.jpg" alt="" /></p>
<p>The preparations for the №2.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-49.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-50.jpg" alt="" /></p>


<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-51.jpg" alt="" /></p>
<p>These pieces of mutton would be the basics for №2.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-52.jpg" alt="" /></p>
<p>It is better to place it on sides of the copper – the taste would be brilliant if you do so.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-53.jpg" alt="" /></p>
<p>Let’s mix it with carrot.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-54.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-55.jpg" alt="" /></p>

<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-56.jpg" alt="" /></p>
<p>The Shashlik is coming.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-57.jpg" alt="" /></p>
<p>The spectators ate everything in seconds.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-58.jpg" alt="" /></p>
<p>The first pilaf is coming.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-59.jpg" alt="" /></p>
<p>One more novelty. Shashlik was cooked on low temperatures and fried afterwards.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-60.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-61.jpg" alt="" /></p>
<p>Finally, the pineapple comes with shashlik. Very good addition for that type of meal.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-62.jpg" alt="" /></p>

<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-63.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-64.jpg" alt="" /></p>
<p>Fat from shashlik began to burn. But the meat was rescued. By the way, the skin on the breasts is a kind of essential part – it keeps the meat “juicy” and delicate.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-65.jpg" alt="" /></p>
<p>The №2 pilaf becomes delicious.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-66.jpg" alt="" /></p>
<p>The time to put some rice inside.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-67.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-68.jpg" alt="" /></p>

<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-69.jpg" alt="" /></p>
<p>Let’s float it.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-70.jpg" alt="" /></p>
<p>And add water after some time.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-71.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-72.jpg" alt="" /></p>
<p>The rice is ready when all the water dies. After that the pilaf has to stay for 2o minutes in the oven, but without additional heat.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-73.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-74.jpg" alt="" /></p>
<p>Here it is – delicious and beautiful. Ready to be eaten.</p>

<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-75.jpg" alt="" /></p>
<p>The first pilaf is also coming.</p>
<p><img src="http://media.englishrussia.com/newpictures/tastysundaypictures11-76.jpg" alt="" /></p>
<p>That was one of the most tasty weekends at Dorogomilovsky market. Thanks to everybody for your attention.</p>

 

[matamafia]

Uzbekistan Nasi Bryani

<p><img src="http://englishrussia.com/images/newimages/pilaf003-8.jpg" alt="" /></p>
<p>Do you like pilaf? What is meant here is real Uzbek pilaf made of mutton and in a special large cooking pot. You are welcome to take part in the process of making and eating real pilaf from the city of Tashkent.</p>
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<p><img src="http://media.englishrussia.com/newimages/pilaf003-10.jpg" alt="" /></p>
<p>Pilaf is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of burned onion, as well as a large mix of spices. Every region of Uzbekistan can boast of its own recipe of pilaf. To cook the dish one may need 2 kg of fat mutton, 2 kg of rice, red and yellow carrots 1 kg each, 2 kg of onions, raisins, pepperidge, peas soaked in water, jeera and red pepper.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-11.jpg" alt="" /></p>

<p>Put rice in a plate with water and leave it for some time.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-12.jpg" alt="" /></p>
<p>Cut meat into large pieces. Usually 1 kg of meat is enough for 4-5 people.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-13.jpg" alt="" /></p>
<p>Wood-fire cooking of pilaf is advisable.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-14.jpg" alt="" /></p>
<p>Add oil to the pilaf dish.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-15.jpg" alt="" /></p>
<p>Cut onions into halves and don’t worry: just taste of onion will be there in the pilaf!</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-16.jpg" alt="" /></p>

<p>Add onions to the boiling oil.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-17.jpg" alt="" /></p>
<p>As well as pieces of meat.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-18.jpg" alt="" /></p>
<p>Together with peas soaked in water.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-19.jpg" alt="" /></p>
<p>Wait until the ingredients are roasted enough.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-20.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-21.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-22.jpg" alt="" /></p>
<p>Add some water to the pilaf dish…</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-23.jpg" alt="" /></p>

<p>… and leave it to boil for some time.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-24.jpg" alt="" /></p>
<p>After that you will need jeera and red pepper.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-25.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-26.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-27.jpg" alt="" /></p>
<p>Add carrots, yellow…</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-28.jpg" alt="" /></p>
<p>…and red.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-29.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-30.jpg" alt="" /></p>
<p>Remove the water and add your rice to the pilaf dish.</p>

<p><img src="http://media.englishrussia.com/newimages/pilaf003-31.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-32.jpg" alt="" /></p>
<p>A thick layer of rice must cover all the ingredients.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-33.jpg" alt="" /></p>
<p>Adding curry.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-34.jpg" alt="" /></p>
<p>And raisins.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-35.jpg" alt="" /></p>
<p>More red pepper and jeera.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-36.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-37.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-38.jpg" alt="" /></p>
<p>Be careful not to mix the rice and the carrots.</p>

<p><img src="http://media.englishrussia.com/newimages/pilaf003-39.jpg" alt="" /></p>
<p>Some people add grape leaves to their pilafs.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-40.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-41.jpg" alt="" /></p>
<p>Making salad.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-42.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-43.jpg" alt="" /></p>
<p>As soon as the rice stops being gritty it is ready.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-44.jpg" alt="" /></p>
<p>These are the dishes used to serve pilaf.</p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-45.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-46.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-47.jpg" alt="" /></p>

<p><img src="http://media.englishrussia.com/newimages/pilaf003-48.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-49.jpg" alt="" /></p>
<p><img src="http://media.englishrussia.com/newimages/pilaf003-52.jpg" alt="" /></p>
<p>Enjoy!</p>

 

[lovesamleong]

Re: Uzbekistan Nasi Bryani

Thanks for posting this, interesting. Yes, love pilaf and bryani

 

[lovesamleong]

Re: Uzbekistan Nasi Bryani

They are cutting the yellow Uzbek carrot for the second pilaf.

Never seen a yellow carrot before