How to cook a delicious and simple pilaf. Pilaf in the oven with beef

Rice

This is the main stumbling block of all cooks who have ever cooked pilaf. Nevertheless, almost all of them agree that devzira rice is the best, as well as other Uzbek and Tajik varieties.

You can try to cook pilaf with other types of rice, but preferably not too starchy. And in any case, the rice should be washed well before laying (until the water is clear). This will wash away the starch dust and prevent the pilaf from sticking together. Cooks also advise soaking it in cold water for an hour or more.

By the way, instead of pilaf, you can use wheat, chickpeas, corn and mung beans. But that's a slightly different story.

Meat

Lamb is traditionally used for pilaf, but beef is also suitable. You can also use pork, although Muslim cooks are unlikely to forgive you for this. A chicken option is also possible, but it already has little in common with the classic Uzbek pilaf.

It is better to choose the meat of adult animals: it gives the necessary rich taste.

The meat must be cut into fairly large pieces, about 5 × 5 cm or a little more. You can fry meat in large, non-portioned pieces and grind it just before serving. It is believed that the larger the piece, the juicier the finished meat will be.

Vegetables

There are two main vegetables in pilaf: onions and carrots. Onions can be used. It is more difficult with carrots: in Central Asia, pilaf is often cooked with yellow carrots, but in its absence, the usual orange one is also suitable.

The main rule is not to grind. Onions are cut into rings or half rings, carrots are cut into large sticks about 5 mm thick. If you finely chop vegetables and meat, you will no longer get pilaf, but rice porridge.

Oil

For the preparation of pilaf, either odorless vegetable oil, or animal fat (tail fat), or both types together are used. At home, the easiest way to use refined sunflower oil.

No need to skimp: pilaf is a fatty dish. On average, 1 kg of rice takes about 200–250 ml of oil.

Spices

There is a lot of room for experimentation here. And yet, more or less traditional seasonings can be distinguished:

• garlic (slightly peeled and laid with whole heads);
• hot red pepper (laid with a whole pod);
• zira;
• barberry;
• ground black or red pepper.

You can also add thyme, coriander, suneli hops, saffron or other spices to your taste in pilaf. The easiest way is to use a ready-made seasoning mix.

Other Ingredients

In addition to the components listed above, pre-soaked chickpeas and dried fruits are often added to pilaf.

What dishes to choose

A cauldron, a cauldron and another cauldron. With thick walls. In it, the meat does not stick, and the rice cooks evenly and remains crumbly. It is best to use a cast-iron cauldron (especially if you cook pilaf on a fire), but aluminum will do.

A duck can be a good substitute for a cauldron. But a saucepan, a deep frying pan, a wok and other kitchen utensils will not give the desired effect, no matter how much you want it.

The basic principle of pilaf is as follows: first, zirvak is prepared (meat and vegetables fried in oil with spices and broth), and then rice is poured on top.

The standard proportion for pilaf is equal parts of rice, meat and carrots. The number of onions may vary, but be at least 1-2 heads. The same with garlic.

Heat up the pot and pour the oil into it. It should warm up well so that later the ingredients can brown quickly.

Next, the onion or meat is fried. If you are cooking pilaf with a lot of onions, you can fry the meat first. Spread it into the cauldron gradually so as not to bring down the temperature, and do not turn over immediately - otherwise it may begin to release juice.

Onions need to be fried until golden brown so that the finished broth gives color to the rice.

Tveda.ru

When the meat and onions are fried, carrots are laid. It is fried for several minutes until softened.

tveda.ru

Then all the ingredients are poured with hot water. It should cover the meat by 1-2 cm. Garlic, red pepper pod, spices and other ingredients are put next. Everything is salted to taste (or a little more salt is added than you like: the rice will absorb it) and cooked over moderate heat for at least 40 minutes until the meat is tender.

tveda.ru

After the zirvak is cooked, rice is laid. It is better to do this with a slotted spoon to distribute the rice evenly. From above it can be flavored with a couple of pinches of cumin - for flavor.

1. Rice is drowned in the broth (if necessary, more hot water is added through a slotted spoon so that it covers the dish a little) and stewed open until the water is completely absorbed (about 20 minutes). Then the fire is turned off (if the pilaf is cooked on a fire, then by this moment the firewood should simply smolder), the cauldron is covered with a lid and the rice is left to steam for about 15-20 minutes.
2. After laying the rice, the cauldron is immediately closed with a lid and the contents are stewed for about half an hour at a minimum heat, and then for about 10 minutes it comes without fire.

When the fire is turned off, wrap the lid with a towel: it will absorb the condensation and prevent it from getting into the dish.

Garlic and pepper are removed from the finished pilaf. If large pieces of meat were used for cooking, then they are also taken out, cut and spread on top of the mixed pilaf. If small pieces were used, you can mix the pilaf with them.

Pilaf is traditionally served on a large plate and topped with a head of garlic. This dish goes best with fresh vegetables.

tveda.ru

Do you know other secrets of cooking pilaf? Share them in the comments.

I will make a reservation right away that my recipe does not claim to be the most "correct" and most original. I am a Russian woman and have never lived either in Uzbekistan, or in Tajikistan, or anywhere else, where each family has its own recipes for "the most correct pilaf in the world." I just chose the simplest, fastest and most not confusing of the many ways. Therefore, whoever wants to know how pilaf is cooked "for real" is not for me, but for example here - http://blog.kp.ru/users/geroma/post147781131/?upd. I cook pilaf, so to speak, in Russian. It is very tasty, crumbly, moderately fatty, in general - what you need!

So, I take any meat - pork, beef, lamb, duck or chicken. What I have in the fridge is what I do. Today I have chicken pilaf.

Important! Dishes for pilaf should be correct - a cauldron or ducklings or something like that. I have this wok - an expensive German vessel, with a special titanium coating, only 8 cm high (together with a convex lid), but large in diameter, with a capacity of 4.8 liters.

Ingredients:

Half a (rather large) chicken
3 large onions
3 large carrots
800 g of rice (Krasnodar, round)
Approximately 2/3 cup unscented vegetable oil
Salt, pepper to taste

Cooking:

Cut the chicken into small portions.
Cut the onion as you like, but relatively finely, I cut it into medium cubes.
Separately, grate carrots with small straws or on a Korean grater, you can also use a regular coarse grater, which I did today (the carrot was sluggish and I did not torment it).
Rinse rice thoroughly in several steps.
Put a full kettle of water, we will need boiling water.

Pour a lot of vegetable oil into the cauldron (who has something), approximately as I indicated - 2/3 cup, put it on medium gas and wait until the oil warms up. To do this, I throw an onion feather in there and watch when it actively bubbles in oil. When the oil heats up well, put our meat into it and, stirring, fry it until golden brown.

Then add the onion and continuing to stir so that the onion does not burn, continue to fry everything together until the onion is slightly golden.

Then add carrots and mix.

At first, the carrot will take in almost all the oil, do not be afraid - it is necessary, very soon it will give it back. Not as much as I took, but it will be noticeable. And it will be much faster than the onions were fried, so don't go anywhere!

I mix it all up, it is at this moment that I put salt, pepper a little and sometimes add raisins or barberries. Today I made the classic version, without additives.

Now we need hot water (the hotter the better), I often pour 2-2.5 cm directly with boiling water, and not 2 fingers, as is often written. 2 fingers is already almost 4 cm, too much water.

I mix and wait for it to boil, the sooner the better, for this you need boiling water. The goal is for rice to absorb water as quickly as possible without having to give up starch.

Let it all boil on a fairly large gas, the main thing is that it would not splash over the edge. I stir and still don't go anywhere. Rice takes water very quickly and when there is almost no water on the surface, something like this,

We reduce the gas to the minimum possible, tightly close the lid and do not touch for about 15 minutes.

We open the lid and try, if it suddenly happens that you didn’t add water (like my husband last time, I specially took a picture, because this happens very rarely to me) and the rice is almost ready, then we make such holes until bottom (5-7 pieces over the entire surface), I made them directly with a spoon and pour boiling water there, strictly only into the holes! We close the lid and do not touch the pilaf for another 10-15 minutes at the same minimum heat. He comes in a couple.

That's it, my pilaf is ready! As you can see, nothing complicated, it takes longer to write than to do.

It is done very quickly, about 30 minutes.

Let me tell you more about color. Carrots can be different, this time I didn’t have very bright ones, which is why the pilaf is pale. It usually comes in a beautiful orange color.

And if you do all this without meat, you get a chic side dish - stewed rice, I make it very often.

Bon Appetit everyone!

Pilaf belongs to the dishes of oriental cuisine; in terms of its taste, it is quite satisfying and colorful. The original recipe for this dish has several variations, as a result of which the dish is prepared differently in each country. Consider the most common cooking recipes.

Classics of the genre

An important feature of cooking pilaf according to this recipe is the correct choice of rice. Semi-soft varieties are not suitable for this technology, give preference to hard-grain rice ("Devzira", "Laser", "Alanga").

As for meat, plov in Tashkent is prepared from lamb or beef. According to the original recipe, cottonseed oil should be used, but in some cases it is replaced with regular refined sunflower oil.

• rice - 650 gr.
• beef (mutton) - 650 gr.
• natural oil (cotton, vegetable) - 100 ml.
• capsicum - 2 pcs.
• yellow onion - 4 pcs.
• garlic - 1 head
• carrots - 500 gr.
• ground adjika (dry) - 5 gr.
• zira - 10 gr.
• seasoning for pilaf

1. Wash and peel the carrots, chop them into cubes, cut the capsicum into thin strips, onion into half rings, lamb or beef into small cubes 4 * 4 cm in size.
2. Take a cauldron or a thick-bottomed frying pan, put it on a big fire, pour in cottonseed (sunflower) oil and heat it up to the maximum possible threshold. When this happens, add onion half rings, fry them until golden brown in boiling oil.
3. After the onion is fried, add the cubes of meat to it, reduce the heat to medium and fry well. It is necessary to bring the meat to such a state that it grabs the crust, while leaving the juice inside. Do not bring to readiness, in the process of cooking it will reach itself. After the frying period of the meat, send the cubes of carrots to the cauldron, simmer it, stirring constantly.
4. Peel the garlic, cut into small pieces 3 cloves of garlic, mix with cumin, spices for pilaf and salt. Send the contents to the rest of the ingredients, add a little water so that the liquid covers the composition. Simmer over low heat for about half an hour, then open the lid and wait for the water to partially boil away.
5. While the base is languishing on the fire, proceed to the processing of rice. Rinse it under running water 7-8 times so that the drained liquid becomes completely transparent. Next, pour the grains with boiling water so that the liquid level rises by 1 cm, cover with a lid and leave for a quarter of an hour.
6. After infusing rice, put finely chopped garlic on top of the contents of the cauldron, press it with a spatula, place a dense layer of rice. Then again garlic and rice. When all the grains are laid out, cover the lid, fill with water, simmer for about 10 minutes.
7. At the end of the term, collect the rice from the walls to the middle of the container, open the cauldron and let the liquid boil away. After all the water has evaporated, cover the pan, reduce the heat, leave the composition to soak for another 20 minutes.

In the end, you should end up with fluffy parboiled rice without damaged grains. Serve the dish with a salad of vegetables and cheese, and also complement it with green tea with jasmine or lemon balm.

• rice (steamed) - 750 gr.
• white onion - 3 pcs.
• carrots - 2 pcs.
• tomatoes - 4-5 pcs. (at the discretion of)
• garlic - 1 head
• pork or lamb (pulp) - 650 gr.
• olive oil - 175 ml.
• spices

1. Cut the onion into half rings, chop the carrots into strips or thin slices. Heat the cauldron well, fry the vegetables until half cooked. After that, chop the meat into cubes, fry it over medium heat so that the juice comes out.
2. Rinse the rice grains under running water several times, then place them in a thick layer on top of the fried onions, carrots and meat. Peel and cut the garlic, stick it into the rice, pour the contents with purified water mixed with spices.
3. Cover with a lid, simmer for about half an hour so that the water partially boils away. When this happens, place the tomato cubes on the surface, do not interfere, pour the liquid again.
4. Wait 20 minutes, during which time the water should evaporate. Gather the rice from the sides towards the center of the bowl to form a sort of hillock. Cover with a lid, reduce the heat to the minimum mark, simmer for another quarter of an hour.

People who for some reason do not eat meat have to look for alternative ways to cook pilaf. Since tender fish fillet undergoes heat treatment in a short time, it is better to use a slow cooker or a double boiler.

• boneless sea fish (loin) - 400 gr.
• rice "Alanga" or "Laser" - 450 gr.
• sour cream with a fat content of 20% - 300 gr.
• onion - 2 pcs.
• vegetable oil - 50 ml.
• carrots - 1 pc.
• dill, parsley
• seasoning for pilaf

1. Rinse the fish, dry it with a waffle or paper towel, cut into small cubes or slices
2. Cut the onion into rings. Fry it in a slow cooker until golden brown, after adding vegetable oil. Select the appropriate "Express" or "Fry" mode.
3. When the onion rings are ready, grate the carrots on a grater with a large section. Send it and the fish fillet to the rest of the ingredients, cook until golden brown (10-15 minutes). Pause the appliance throughout the entire period and stir the contents so that all components are fried evenly.
4. Rinse the rice through a colander 8-10 times, soak it for 15 minutes in boiling water. Mix sour cream with spices, add chopped parsley and dill.
5. When onions, meat and carrots come to a state of readiness, put rice on top of them and season with sour cream mixture, mix, set the “Stew”, “Groats” or “Porridge” mode (depending on the manufacturer of the slow cooker / double boiler).
6. Wait for the timer to turn off, then do not open the lid, leave the dish to ripen for another half hour. Before serving, sprinkle the pilaf with lemon juice mixed with soy sauce.

Many people prefer chicken fillet to lamb (beef, pork) tenderloin, and this is not surprising. A quick cooking recipe does not require much effort, the chicken easily soaks the rice grains, as a result of which the dish is tender.

• chicken fillet or breast - 550 gr.
• steamed rice - 600 gr.
• onions - 3 pcs.
• carrots - 2 pcs.
• seasoning
• olive oil
• fresh herbs

1. Grate the carrots on a medium grater or chop them into thin rings / straws. Chop the onion into small pieces, mix it with carrots, add seasoning, ground black pepper and salt.
2. Pour olive oil into the cauldron, heat the dishes to the maximum mark, then immediately send the vegetables there for frying. Wait for the moment when they acquire a golden hue.
3. Cut the chicken breast (fillet) into small cubes, send to fry with onions and carrots. When the chicken is crusty, pour in 100 ml of the mixture. purified water and simmer for another 10 minutes.
4. Pass the rice through a colander, run it under running water to remove excess husks and starch. Pour the grains into a cauldron with meat and vegetables, do not mix. Fill with water, cover, simmer for about 10 minutes.
5. Chop parsley, dill and basil, sprinkle rice with herbs, leave for a quarter of an hour. All this time the water will boil away, it must be added.
6. After the expiration of the period, mix the pilaf, set the burner to minimum power, simmer the dish for about 15-20 minutes. When the time is up, do not rush to serve pilaf to the table, leave it to reach for another half an hour.

The recipe is designed for people who prefer mushrooms to meat and fish. The disadvantage of such pilaf is considered to be its long digestibility, since mushrooms are digested for about 5-6 hours. The dish has gained particular popularity among vegetarians, who eat it along with vegetable salad and tartar sauce.

• mushrooms (champignons or chanterelles) - 400 gr.
• tomatoes - 4 pcs.
• rice (long-grain, steamed) - 400 gr.
• Bulgarian pepper - 2 pcs.
• carrots - 1 pc.
• white onion - 1 pc.
• garlic - 5 cloves
• butter
• spices for pilaf
• dill - 1 bunch
• turmeric (optional)

1. Rinse the rice through a colander 6-8 times, pour filtered water into the container, add ice cubes, salt the grains and soak them for 1 hour.
2. Cut the carrot into thin slices, chop the onion. Grind the bell pepper into strips, and the tomatoes into half rings. Wash the mushrooms, peel them, cut into slices along the stem.
3. Heat a thick-walled pan or cauldron, add a lot of butter, fry the mushrooms on it until half cooked. Then add carrots, onions, bell peppers and tomatoes, fill with water. Add salt, pepper, crushed garlic and spices for pilaf, mix. Simmer over low heat for about 10 minutes.
4. Strain the rice, then spread it evenly over the surface of the vegetables, add water to cover the grains by 5 cm. Cover, simmer for 20 minutes. At the end of the time, turn off the stove, stir and let the dish brew for another 1 hour.

It is generally accepted that the Tashkent technology with adjika and beef (mutton) is called a classic. However, plov can also be cooked using tomatoes, chicken, fish, and even mushrooms. Choose your favorite recipe, then feel free to start cooking.

Video: how to cook real Uzbek pilaf

Pilaf is a traditional dish of oriental cuisine, the most famous and delicious dish, the real king of kings (shah-an-shah) of the Central Asian table (dastarkhan).

The variety of recipes for making this dish is amazing, in Uzbekistan alone there are a great many of them.

In every corner of the Uzbek Republic, as well as in the capital itself, pilaf is prepared differently.

Real doks and aksakals in their business, namely in the preparation of pilaf, are based on the recipes of their ancestors, which are passed down from generation to generation.

How to cook Uzbek pilaf at home? Many people ask this question, they are afraid of the complexity of the process of preparing this fragrant and nutritious dish.

But in vain, it’s worth a little practice on your own - and it will start to turn out to cook pilaf!

Each type of pilaf is tasty in its own way, but, like any other dish, osh (pilaf) has its own general principles and cooking features, which are an integral part of this dish.

How to cook pilaf at home - general principles and important points for making this oriental dish

It is customary to cook pilaf on a live and open fire, in a cast-iron cauldron. But in the absence of the latter, it can be used for cooking - a duck, a goose, in general, the main thing is that the walls of the existing dishes are thick and keep heat for further even heating of the rice.

The traditional Eastern pilaf is prepared only from lamb with the addition of fat tail fat, which, when fried, turns into very tasty greaves (recommended to eat hot with Uzbek flatbread). But you can cook pilaf (its taste does not deteriorate at all) from pork, beef or poultry.

In order for the pilaf to turn out crumbly, it is necessary to pay great attention to the choice of rice, since the preparation of the future pilaf depends on this main component of the future pilaf. For pilaf, you need to select varieties of long-grain rice with a low content of starch in it. Hard varietal rice with transparent grains is dense, does not boil soft and perfectly absorbs water.

Oil also plays a leading role in the manufacture of pilaf, since it is it that absorbs odors and gives flavor to the future dish. Oil in classic pilaf is used - cottonseed, sunflower, sesame. It is not recommended to cook the dish in olive oil because of its low heating temperature.

What pilaf definitely cannot do without is spices. The main spices of this fragrant dish are zira, turmeric, barberry, sweet red pepper, saffron, hot pepper (you can use a pod). In the absence of these spices separately, you can purchase a special set for pilaf in the store. Pilaf loves spices, no need to regret adding them to zirvak when cooking it.

If the zirvak is prepared correctly, then the pilaf will succeed - so they say. Zirvak is a combination of all the ingredients of pilaf: meat, vegetables, dried fruits, along with seasonings and broth. Cooking correctly, zirvak for pilaf is a real art, since the aromatic data, taste and appearance of the future dish depend on it.

How to cook Uzbek pilaf at home is very simple, there are many recipes, you just need to follow the rules and sequence of making this dish.

Recipe 1. "Uzbek pilaf at home: in a cauldron"

Ingredients:

Lamb - 1 kg.

Kurdyuk - 200 gr.

Carrot (yellow or orange) - 1 kg.

Rice - 1 kg.

Onion - 500 gr.

Oil (cotton or sunflower).

Garlic - 2 heads.

Chickpeas (pre-soaked) - 250 gr.

Kishmish - 150 gr.

Hot pepper (pod) - 2 pcs.

Spices - zira, turmeric, barberry, saffron, red pepper (sweet).

Cooking method:

Rice must be washed 6-7 times and put aside with water. Meat cut into large pieces. If there are bones, then you need to cut them (but not grind). Peel the carrots and cut into medium-sized strips. Onions need to be chopped into rings or half rings.

Then you need to heat the cauldron and pour oil into it. Next, make a strong fire and wait for the moment when smoke comes out of the cauldron - this will mean that the oil has calcined. Next, you need to throw a little onion into the oil so that it absorbs all the harmful substances of the oil. When the onion darkens, take it out and discard.

After that, it is necessary to throw meat with bones into the cauldron and fry it on the same high heat until a golden crust forms. If there is a lot of meat, then it needs to be fried in portions. The meat with bones is covered with a golden brown crust, take it out of the cauldron and throw in the next portion. After all the meat is overcooked, it must be put back into the cauldron and add the onion to it.

After the onion is lightly browned, you need to add carrots to the cauldron, wait a few minutes and mix all the ingredients.

When frying meat with vegetables, do not forget to stir them periodically with a slotted spoon. When excess moisture leaves the carrots, you should try to shift the bones with meat to the bottom of the cauldron.

Next, the fried components must be poured with water (per 1 kg of rice - a liter, 1,200 water, depending on the rice variety). Put spices, pepper, garlic and cook zirvak for 30-40 minutes over medium heat.

15 minutes after the start of cooking, zirvak should be salted so that it seems saltier than usual. Since in the future rice will absorb salt and normalize the salt balance of pilaf. You also need to put chickpeas in a plov, which will reach readiness in 20-25 minutes.

Now you need to move on to throwing rice. Rice is laid in a cauldron in small portions and leveled on the surface. Water should slightly cover rice (somewhere on the finger). It is better to underfill rice with water than to eat boiled porridge later.

Important! Layers of meat, onions and carrots do not interfere. Each component must be prepared separately.

Now, over high heat, the water should completely evaporate.

After the water has evaporated, rice should be collected with a slotted spoon in a slide (gently pushing the slotted spoon between the wall of the cauldron and rice to the very bottom, without destroying the layers).

Now the pilaf must be tightly closed with a lid and reduce the heat to a minimum. Cook, thus, pilaf for another half hour.

When the pilaf is ready, put it in a lagan, put garlic in the middle of the dish and sprinkle the entire surface with meat.

Recipe 2. "Pilaf at home in a slow cooker"

Ingredients:

Pork - 0.5 kg (pulp).

Rice - 500 gr.

Onion - 3 pcs. (small size).

Carrot -3 pcs. (small size).

Vegetable oil - 150 ml.

Water - 700 ml.

Cooking method:

Rice must be washed several times under water. Pour oil into the bowl from the multicooker and set the “Baking” mode.

Peeled and chopped onion must be placed in a slow cooker and fry it a little. Then, to the onion, you need to add the carrots cut into strips and the meat, cut into small pieces. Meat and vegetables must be fried for 10 minutes, stirring constantly.

At the end of the time of the specified program, rice must be added to the multicooker. Then you need to fill all the components with water, add salt, spices and set the multicooker to the pilaf cooking mode.

After the pilaf is cooked, it must be mixed and served with a salad of tomato and onion.

Recipe 3. “Pilaf at home in a seafood slow cooker”

Ingredients:

Rice - 300 gr.

Oil (olive) - 60 ml.

Bulb.

Broth - 0.5 l.

Seafood: shrimp, mussels, fish fillet - 300 gr.

Corn (canned) - 1oo gr.

Spices - turmeric, paprika, cumin, coriander, saffron.

Cooking method:

Pour olive oil into the multicooker cup.

Then chop the seafood, chop the peeled onion into small cubes, peel the pepper from the seeds and chop into half rings.

Then you will need to turn on the multicooker in the “Baking” mode for a few minutes.

Then you need to put rice, spices in a bowl, salt, pepper and pour all the components with broth.

Set the multicooker to the “Pilaf” mode and cook the food for an hour. After the pilaf is ready, he needs to let it brew for 15-20 minutes.

Garnish the pilaf with mint and half a lemon.

Recipe 4. “Pilaf at home in a chicken fillet pan”

Ingredients:

Chicken fillet - 1 kg.

Sunflower oil).

Rice - 500 gr.

Carrot - 3 pcs.

Onion - 3 pcs.

Spices - zira, barberry, turmeric.

Cooking method:

Rice should be thoroughly washed and set aside to swell. Next, the chicken pulp must be washed and cut into small pieces, chop the onion into half rings, chop the carrot into strips.

Now you need to put the chicken in the pan and continue the frying process for several minutes, stirring it alternately. Next, you need to add carrots to the onions and meat and fry it until half cooked.

Then all the ingredients must be poured with water, seasoned with spices for pilaf and mixed. And then, covering the future pilaf with a lid, cook it for another 20 minutes.

Next, put the rice on the meat, level it and pour boiling water over all the components (one finger above the rice). Close the pot tightly with a lid and reduce the heat. Thus, pilaf should be cooked for 20 minutes. Then the lid must be opened, holes should be made in the pilaf to evaporate water and cook it for another 10 minutes.

After cooking, pilaf should be infused. You can serve this dish with a salad made from radish with onions and mayonnaise.

Recipe 5. Uzbek pilaf at home: in duck

Ingredients:

Rice - 400 gr.

Vegetable oil.

Chickpeas (soaked in advance) - 0.5 cups.

Beef (pulp) - 600 gr.

Carrot - 2 pcs.

Onion - 2 pcs.

Quince - 2 pcs.

Garlic - 2 pcs.

Raisins - 60 gr.

Cooking method:

Cut the beef into small pieces, chop the onion, cut the carrot into strips, cut the quince into slices, and peel the garlic from the top layers of the husk.

In the chicken, first the meat, then the onions and carrots, fry until golden brown. Add quince, chickpeas, pour all the ingredients with water and simmer for 20 minutes.

After this time, it is necessary to salt and pepper the zirvak and add spices to it.

Put the rice in the roaster in an even layer, add more water so that it covers the rice, and cook the pilaf with the lid open over low heat for about 20 minutes.

Then you need to put the chicken with pilaf in a heated oven and darken the dish for another half hour.

Then mix the pilaf - and you can start the meal.

Recipe 6. "Pilaf at home in a pot with beans"

Ingredients:

Rice - 400 gr.

Beans - 100 gr.

Carrot.

Oil - 90 ml.

Salt, pepper.

Cooking method:

Beans can be soaked in advance, or opened until fully cooked.

Carrots and onions must be finely chopped. When the beans are cooked, you need to add vegetables and vegetable oil to it. Cook the above components for 10 minutes.

Then you need to add rice to the vegetables, pour it with water, pepper, salt and season with spices.

The pan must be closed tightly with a lid, reduce the heat and cook pilaf until the rice is completely cooked and the water evaporates.

Then you need to mix the pilaf, remove from heat, wrap the pan in a towel for 15 minutes. Pilaf is ready - you can serve it to the table.

How to cook Uzbek pilaf at home - tricks and tips

In order for the meat in pilaf to cook and turn out juicy, it must be cut into large pieces.

In order to get pilaf, and not porridge-rice, you need to rinse at least 7 times and leave for 2 hours in water. Excess starch will go into the water and the rice in the pilaf will turn out crumbly.

In order for the pilaf to simmer well at the end of its preparation, you need to wrap gauze or a towel in the form of a tourniquet around the edges of the lid along the diameter - this will be a kind of sealant.

Almost all dried fruits can be added to pilaf, then it can be called sweet, and it will taste with some pleasant sourness.

If you cook the pilaf fry for a long time, as a result, the rice in the dish will turn out to be dark in color, and if the components are not fried, the dish will come out light and elegant.

After absorbing such a delicious, fragrant and nutritious dish, you must definitely taste and quench your thirst with hot green or black tea.

Pilaf is a unique dish of Uzbek cuisine, which consists of meat and rice, and at the same time has many secrets. And various additives and spices only make it tastier.

We will not only tell you how to cook pilaf, but also share the secrets of cooking pilaf with chicken and pork. And you will also learn little tricks of the best cooks for cooking pilaf.

How to cook delicious pilaf?

To cook pilaf, you will need the following ingredients:
- oblong rice - 2-2.5 cups
- meat - 300 - 400 grams
- medium-sized carrots - 3 - 4 pcs.,
- onion - 1 pc.
- ground cumin (oriental spice) - 1 teaspoon. You can find it in a supermarket or an oriental store.
- turmeric - 2/3 tsp
- pepper (red hot or sweet) - 1/4 teaspoon
- barberry berries - to taste
- salt - about 2 teaspoons

It should also be noted that the classic pilaf is made from lamb. It is sheep meat that is most valued in the East. In addition, it has been proven that lamb is the most beneficial for the human body. This option is best suited for those who monitor their weight and health. This type of meat contains the least fat, so lamb is a dietary product.

Rinse the rice with cold water until the water runs clear. Peel and chop the vegetables, you can grate, you can finely chop with a knife. Meat (if you cook meat pilaf) also rinse and cut into cubes or stripes.

Heat vegetable oil in a pilaf container (cauldron, “duckling”). Then put the meat, cut into pieces, and fry it for 10 minutes. Fry until the meat is browned and the oil is clear.

Then lower the carrots and onions cut into small strips. Fry everything together for 10-15 minutes. Stir from time to time so that vegetables and meat do not burn and stick to the bottom of the container.

Remove the cauldron from the heat and add the necessary spices and one teaspoon of salt, mix everything well. It is not at all necessary to put exactly the spices that are indicated in the recipe. You can invent your own original version of pilaf cooking.

Then lower the rice, pre-washed, into the cauldron. Pour boiling water over it so that the water covers the rice by about two fingers. Sprinkle another teaspoon of salt and stir the water over the rice.

Put the cauldron with all the contents on medium heat. At the same time, you do not need to close the lid, so it will be more convenient to follow. After the water disappears from the surface of the rice, you need to reduce the heat to a minimum and cook for another 15 minutes.

Ferghana pilaf recipe

After that, the fire must be turned off, and the pilaf should be thoroughly mixed and let it brew for 5-10 minutes.

Chicken pilaf recipe

To cook pilaf with chicken meat, you first need to cook zirvak. It is a gravy consisting of all ingredients except rice.

First, fry the chicken meat. To make it crusty, you need to fry it over high heat. If you want the pilaf to be more tender, you should cook the chicken and all other ingredients over medium heat. All components must be fried separately and then put in layers in a cauldron.

Roast the carrots last. You need to cook it until a light orange hue appears. In the classic recipes for cooking pilaf, it means that carrots should be chopped by hand. However, we will not find fault and will simply rub the carrots on a coarse grater.

After putting the zirvak in the cauldron, put rice on the upper level. Then also pour boiling water. Further - everything, as in the previous recipe.

Pork pilaf recipe

Cooking pilaf with pork is practically no different from pilaf with chicken. The only difficulty is that pork often has a considerable amount of various films and fat. From all this, the meat must be cleaned. Otherwise, instead of fragrant pilaf with soft and juicy meat, you risk getting suspicious rice porridge with almost rubbery pieces of pork. The sequence is also slightly different.

In the oil heated in a cauldron, you must first put the meat. It should cook for about 20 minutes. Then sprinkle finely chopped onion over the meat. Thoroughly mix it with meat and let it stew for 15 minutes.

At this time, it is necessary to thoroughly rinse the rice and pour it with cold water. After 15 minutes have passed, pour in the chopped carrots. Let it simmer for 7 minutes. During this time, the carrots will become softer, and it will be easier to mix them with meat and onions.

Drain the water from the rice, add the necessary spices to the cauldron with meat and pour boiling water over 1 centimeter. Simmer everything together for another five minutes.

Then put the rice in a cauldron, but carefully, so as not to mix it with other layers. If, after laying out the rice, it is above the water, add more boiling water, also by 1 centimeter. We leave everything together to stew so that the rice completely absorbs all the water.

Then you need to make a small hill out of rice, and put an unpeeled head of garlic in its middle. Then pour everything again with boiling water so that it covers the top of the rice hill, close the lid. Without lifting the lid, note 40 minutes, during which the pilaf is brought to a boil.

Secrets of the best chefs for cooking pilaf

Carrots should be cut into long strips. Ideally, you can not rub it on a grater. Therefore, it is better to first cut it diagonally into plates 4-5 mm thick, and then cut them across into sticks of the same thickness.

Onions should be cut into half rings.

The meat needs to be chopped very finely, the size is best determined by eye. If you cook chicken pilaf, take a drumstick or a leg. Then the pilaf will not turn out dry.

Regarding the ratio of ingredients. Meat, onions and carrots should be related according to the principle 1:1:1.

Zirvak should be cooked on the strongest fire for 20-30 minutes.

The editors of the site hope that our recipes and tips will help you in preparing such a dish as pilaf.
Subscribe to our channel in Yandex.Zen