What spices are needed for pilaf with chicken. Such spices complement pork meat well

Seasoning for pilaf has the same meaning as right rice or meat. There are thousands of varieties of pilaf and it is customary to cook each one with different spices. There are European and Asian sets, there are for chicken and lamb. We will teach you how to choose and combine fragrant spices correctly!

The classic composition of seasonings for pilaf

Without seasoning, not a single dish of meat and rice simply can bear the name "pilaf". All why? But because spices saturate the dish with unforgettable signature flavors and make the taste original. It is believed that the dish in question was invented in Asia, so classic sets spices, you can safely go to the market. There will always be connoisseurs of the dish and they will offer the right set.

Remember the right to an individual presentation - each "pilaf master" sees classic composition seasonings for pilaf in their own way. The composition can be sharper, sweeter, sourer, so do not forget to tell the "consultant" about personal preferences.

What is a classic for pilaf:

• barberry (black or red) - gives the desired sourness;
• cumin (zira) - a special and most unusual spice;
• turmeric - gives a pleasant orange tint to the finished rice;
• saffron - makes the taste brighter, gives a subtle bitterness;
• paprika (chili, dried red pepper) - makes the taste of pilaf brighter;
• savory (do not confuse with thyme!) - gives an exotic touch;
• sage - has the property to enhance the taste of meat.
• cilantro (coriander) is a favorite spice in the East, without which, it seems, they do not start cooking in principle.

By the way, saffron is rarely added to sets available to everyone - the spice costs fabulous money even in Iran, where it is mined for export, not to mention the rest of the world. To get just 1 kilogram of spice, you need to process more than 150,000 crocus flowers, from the stigmas of which the spice is extracted. But the rest of the seasonings are grown in the same place, in Asia, and they are easy to get all year round.

It is important to know! According to the secret of chefs, seasonings are added twice. The first is in zirvak, when meat is fried with onions and carrots. And the second - after adding rice. So the aroma of spices is revealed evenly and soaks every grain of rice and piece of meat.

What seasonings are added to pilaf with chicken?

Chicken pilaf can be considered a light version traditional dish. After all, it cooks much faster (if only because the chicken does not require such a long heat treatment). Is it any wonder that many housewives strive to find ready-made spices for the dish and simplify their task? We offer you to find out what seasonings are added for pilaf with poultry meat by popular spice manufacturers.

The composition may include:

• dried vegetables(carrots, onions, garlic);
• cumin, curry, black pepper;
• turmeric, coriander;
• dried basil;
• sunflower oil;
• iodized salt.

Interestingly, nutritionists approve of the presence hot spices in pilaf - they speed up the metabolism and help burn calories. But you need to eat them in moderation so as not to harm the stomach.

Please note that almost all manufacturers put glutamate in the seasoning, which improves the taste of the product, as well as citric acid and preservatives. Those who do not like artificial additives can do without spices, but it is still better to sprinkle pilaf with caraway seeds (in other words, dill seeds) - it gives the dish a wonderful taste. delicate fragrance. And put a whole head of garlic - so the pilaf will acquire authenticity, and you will not notice the lack of spices, emphasizing the delicate taste of the chicken.

Recipe for pork pilaf

Pilaf with pork will be good with any ready-made set of spices, however, you can ask the seller to make it a little less spicy by reducing the amount of chili peppers. What is it for? Pork - the meat is tender and does not have the same bright aroma, like beef, so you should not interrupt its taste with too much spiciness.

But cumin, savory and sage, on the contrary, will strengthen meat taste and will add a bright flavor note to the finished dish. Remember! It is better to cook pork pilaf at one time - when heated, it loses its taste properties.

How to spice up a dish with lamb?

Zira seasoning is considered ideal for pilaf with beef. Europeans do not welcome this seasoning too much, but pilaf with lamb will not be pilaf if you do not add zira to it. Outwardly, zira resembles dill seeds, but its taste is completely different - bitter, with a nutty note, which intensifies when rubbed and roasted.

Whole seeds are used for pilaf and it is believed that it is cumin that “unites” the taste of all other spices. And it is also very important to put barberry or dogwood in pilaf with lamb (it is preferred to be used in Kyrgyzstan) to give a slight sourness, which perfectly neutralizes the dense and fatty taste of the meat dish.

with beef

An excellent addition to beef pilaf is basil and oregano. They always emphasize the taste of veal. Basil, in principle, is a self-sufficient spice, but there is a nuance here - the green variety has more soft fragrance, but purple is more saturated. For pilaf better fit green variety spices, while its counterpart is ideal for pasta.

Don't go overboard with spices. They kill the taste ready meals and in large quantities can harm the digestive system.

Remember that for beef pilaf it is better to use more carrots and onions, otherwise it will be dryish.

Oriental spices for pilaf

Pilaf today is an international dish and it is prepared in different parts of the world in their own way. To adapt the dish, the chefs have developed two lines of spices. The first is European, and the second is Eastern.

What is included in the European set?

• paprika;
• dried tomatoes;
• carrot;
• caraway;
• black pepper with salt.

Oriental spice sets necessarily consist of:

• zira;
• barberry;
• coriander;
• turmeric.

Eastern people will not sit down at the table if these spices are not in pilaf. But they do not need dried onions and tomatoes. And in the East (and in Asia) they always add a whole head of garlic to the dish, and sprinkle the finished pilaf with pomegranate seeds to give it a light, pleasant sourness.

How to replace Khmeli-Suneli?

The composition of hops-suneli is truly unique. Some components of this fragrant spice are expensive (yes, there is a special saffron there!), while others, like utskho-suneli or blue fenugreek, hyssop grow exclusively in highland Georgia.

The correct hops-suneli always contains:

• marigolds (Imeretian saffron);
• parsley (twigs with whole leaves are used);
• celery petioles;
• basil;
• cilantro (not seeds are used here, but leaves with stems);
• mint;
• marjoram;
• hyssop (a special type of shrub);
• dill;
• Bay leaf;
• savory;
• red hot peppers.

Dry leaves are taken in equal proportions and add a little red pepper and saffron to them (only 0.1% of the total amount of spices). The mixture is crushed, and then introduced into the dishes. As you can see, making suneli hops at home is not so easy. Easier to buy ready set from a trusted seller. But in fairness, it should be noted that hops-suneli are rarely added to pilaf, but it is perfect for chakhokhbili and kharcho. It also makes amazing creamy nut sauces for hot poultry dishes.

Regardless of the purpose of spices, it is important to learn how to choose them correctly. To do this, pay attention to the quality of packaging, production time and choose natural compounds without preservatives and flavor enhancers. Then any dish will turn out fragrant, unique and tasty! Enjoy your meal.

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. Chefs 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 what more piece the juicier the meat will be.

Vegetables

There are two main vegetables in pilaf: onions and carrots. Onions can be used. With carrots it is more difficult: 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 vegetable oil odorless, or animal fat ( fat tail fat), or both together. At home, the easiest way to use refined sunflower oil.

No need to skimp: pilaf 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. Best to use cast iron cauldron(especially if you cook pilaf on a fire), but aluminum is also suitable.

A duck can be a good substitute for a cauldron. But the pot, deep frying pan, wok and other kitchenware will not give the desired effect, no matter how 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 cook pilaf with big amount onions, you can first fry the meat. 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 should be fried until golden brown. ready broth gave color to the rice.

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

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Then all the ingredients are poured 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.

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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 is added through a slotted spoon). hot water so that it covers the dish a little) and stews in open form 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 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.

From finished pilaf take out the garlic and pepper. If used for cooking large pieces meat, they also get them, cut and spread on top of the mixed pilaf. If used small pieces, you can mix 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.

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

Spices are a component that is used in many dishes, complementing them with unusual palatability. For the preparation of pilaf, some of them are used necessarily and cannot be replaced by others. From the article you will learn what spices are added to pilaf.

What is plov?

Pilaf is a dish that has become popular in many national cuisines. They cook it in different ways, replacing rice with peas or chickpeas, lamb with chicken, pork or even fish. In every recipe, spices are a necessary ingredient.

Among the variety of recipes dedicated to pilaf, two main groups can be distinguished - European and Asian pilaf. For Asian, the main spices are zira, saffron and barberry, and for European it is both paprika and black ground pepper, and herbs, and sage, and many others.

Spices are best bought and stored as a whole, and before cooking, chop and grind. That they will give pilaf a maximum of taste and aroma. It is not forbidden to use special mixtures that are sold in stores. When buying, pay attention to the composition. It is better if there are no artificial additives in it.

Of course, the real Central Asian pilaf is the one cooked on open fire in a cauldron with thick cast-iron walls. Therefore, we will consider the ingredients for the original Asian recipe, and for European you just need to add your favorite spices.

Spices for Asian pilaf

The spices that are added to the pilaf must be in harmony with each other to make the dish tasty. However, in addition to taste and aroma, they also suppress the feeling of hunger, which is important for losing weight, and have other beneficial properties.

Zira (zera, cumin)

Seasoning for pilaf called "zera" - these are seeds spicy herb, which belongs to the same family as parsley. This is an obligatory ingredient in pilaf, it is not surprising that its homeland is Asia, the countries of the Middle East.

Zira - very fragrant seasoning with a little bitter nutty flavor. It is popular not only as a component of pilaf, but also as an ingredient for marinade, vegetable dishes, confectionery, sauerkraut, salted tomatoes and cucumbers. Dishes with it acquire a shade of spicy rich taste.

Useful properties of zira

Zera has properties that are favorable for human body. Among them:

1. maintenance of cardiac activity - protection against thrombosis, coronary diseases, heart attacks;
2. improvement of appetite;
3. normalization of the digestive system;
4. improvement of vision;
5. maintenance of brain activity;
6. prevention of colic in infants;
7. giving a feeling of satiety, which is important when losing weight.

Harmful properties of grain

With everything positive impact ha organism can not be called a seasoning absolutely harmless to health. It should only be used in allowable quantities without exceeding them. Its use is contraindicated in:

1. gastritis;
2. ulcers;
3. severe heartburn;
4. individual intolerance.

zira

Barberry

The barberry shrub is distributed throughout the world, its berries are well known to everyone. national cuisines. In Tibet they were always read as a means to prolong life, and in Rome and Ancient Greece specially grown to attract happiness and good luck.

Barberry fruits can be harvested independently by drying.

Useful properties of barberry

Barberry berries, which are necessarily added to pilaf, contain many useful substances:

1. alkaloids, which are important for the use of berries in pharmaceuticals;
2. vitamin E;
3. vitamin C;
4. acids - citric, malic;
5. carotene;
6. vitamin K;
7. mineral salts;
8. pectin.

Thanks to the rich vitamin composition, barberry:

1. lowers blood pressure;
2. supports the work of the heart;
3. cleanses the body of toxins;
4. improve appetite;
5. used in the treatment of stomach ulcers.

barberry

Saffron

They began to grow saffron in the East, where the seasoning became most widespread. Today it is used in cuisines all over the world, being traditional for French and oriental dishes giving them unusual taste and subtle appetizing aroma.

Useful properties of saffron

Saffron stigmas even in a small amount give any dish special notes, but in addition, they have a beneficial effect on the body due to:

1. vitamins of group B;
2. vitamin C;
3. minerals - calcium, magnesium, iron, zinc and others;
4. essential oils;
5. carotene;
6. nitrogenous substances.

Saffron is useful for:

1. insomnia;
2. depression;
3. digestive problems;
4. low pressure;
5. eye diseases.

Contraindications

Saffron is a seasoning with a pronounced effect and taste properties. Kit active substances in the composition makes it very effective when exposed to the body, so it should be used with caution:

1. people with high blood pressure;
2. children under 2 years old;
3. people suffering from diabetes;
4. those who have problems with the heart and blood vessels;
5. nursing mothers.

Saffron practically does not combine with other types of spices, interrupting their taste and aroma.

saffron

In addition to the main seasonings listed, add a little hot chili pepper and turmeric to the pilaf. The first will give the dish a pleasant spiciness, and the second - an appetizing color and aroma. The content of other spices can be varied as desired (red Bell pepper, savory, coriander, bay leaf, etc.). Remember, each recipe will be correct if it is to your taste and to those who shared the meal with you. clear rules there is no dish in cooking, it can be supplemented, but the main components - grain, saffron, barberry - are the key to a delicious fragrant pilaf.

Pilaf is very tasty and hearty meal, but it is important to add seasonings to it correctly. And what kind of seasonings are needed for pilaf and we will find out in the article.

Pilaf - delicious dish which has found its fans all over the world. What has conquered us oriental dish? After all, by and large, the ingredients that make up the dish are very simple.

Of course, a variety of spices and seasonings that enrich pilaf and give it that unforgettable aroma and taste. Today we will talk about ready-made spices and seasonings for this dish, as well as learn how to mix spices for pilaf on your own.

What is included in the seasoning for pilaf?

In order to understand exactly what ingredients are included in the seasoning for pilaf, you need to understand how pilaf itself is. Do not be surprised, because in fact there are a lot of variations in the preparation of this dish.

So, it must be said that pilaf can be prepared from:

• Chicken
• Pork
• lamb
• beef
• Turkeys

It becomes clear that using different meats, and spices for the dish, you need to choose different ones. Also, pilaf can be “sweet”, dried apricots and prunes are added to it. In this case, the list of spices will also be different.

We will talk in more detail about spices and seasonings for each type of pilaf later, but now let's see what spices are considered classic for all types of this dish:

• Zira. You can also find this spice under the name cumin. It is worth saying that there are several varieties of zira, namely black, white and bynum. Cumin has a pronounced spicy smell and a nutty pungent taste. Spice is added to almost all dishes, but it is most needed in pilaf. In order for zira to reveal its aroma and taste, it is customary to fry it in a pan (with butter, onion or one)
• Garlic. Of course, in many recipes, garlic is used as a separate ingredient and whole heads are put in pilaf, however dried garlic almost always included in the composition of spices for this dish
• Saffron. It must be said right away that real saffron is the most expensive spice in the world, so, of course, it is not added to ready-made seasonings. As a substitute for "royal" saffron, the so-called Mexican saffron is used. The taste of saffron is characterized as bitter-spicy, and the smell is honey.
• Can also be used in place of saffron turmeric. Turmeric is used to color food yellow. The spice has a very wide bouquet of aromas, here you will find nutmeg, nutty, and even woody notes.
• Barberry. This spice is added to pilaf in order to get some sourness, because barberry berries have a pronounced sour taste. The spice is also added “for beauty”, because red and dark blue berries decorate the dish well.
• To spice up the pilaf, add red pepper (hot). The taste of this spice is slightly sweet, pungent and burning, the smell is not pronounced.

The above spices are the main ones for cooking pilaf, all other spices are added to taste and depending on the meat with which the dish is prepared.

Seasoning and spices for chicken pilaf: names, composition, proportions

Chicken pilaf is perhaps the most budget option of this dish. That is why it is cooked most often. Let's figure out what seasoning and spices are best used for a dish with such ingredients.

• Not bad as a seasoning for this dish, seasoning for pilaf is suitable trademark"Meal". As part of this seasoning, all the most suitable spices: chopped barberry, zira, turmeric, paprika, black and red pepper, and also coriander, basil, garlic and, of course, onions and carrots. As manufacturers assure, using this seasoning, you can cook incredibly tasty and fragrant pilaf. Adjust the amount of seasoning at your discretion, approximately 1 package is enough for 200-300 g of rice and the same amount of meat
• Another good option seasoning for pilaf with chicken is Maggi seasoning. This seasoning contains dried vegetables (carrots, garlic, onions and even beets, as well as paprika), spices (zira, curry, turmeric and black pepper), as well as salt, sugar and basil. One pack of "Maggi" is enough for about 300 g of chicken meat and 200 g of rice

Now let's remember that our pilaf will be cooked with chicken meat, so it would be nice to add a little spice specifically for meat. The following spices are very suitable for chicken:

• Parsley
• Italian herbs
• Provencal herbs

It is also important to clarify the moment with salt. Despite the fact that most seasonings contain salt, very often it is not enough for the amount of ingredients that we use. Therefore, it is recommended to control the moment and taste the dish for salt not only after cooking, but also during it.

Seasoning and spices for pork pilaf: names, composition, proportions

Pork is one of the most suitable species meat for swimming. With such meat, the dish turns out to be more fatty and satisfying.

So, what seasoning is better to take for pilaf with pork.

• Seasoning for pilaf of the Pripravych trademark is excellent for such a dish. This seasoning contains dried vegetables (carrots, tomatoes), paprika and ground red pepper, spices, as well as turmeric, cumin and, of course, barberry. One pack of seasoning is enough for 500 g of rice, and 500 g of meat
• Another option for ready-made seasoning is seasoning from the Сykoria S.A. trademark. As part of this seasoning, you can see barberry, cumin, turmeric, sage, as well as bay leaf, red sweet pepper and chili. Pilaf with this seasoning is especially tasty and fragrant. This package contains 25 g of seasoning, which is enough to cook 500-700 g of rice and 500-700 g of meat. The amount of seasoning that should be added to the dish depends on the amount of ingredients that you will use.

Now let's name a few spices that should be added to pork pilaf:

• Sumac
• Basil
• Marjoram
• Carnation
• Curry
• Lavrushka

Using these spices and seasonings, you can cook the most delicious and fragrant pilaf in the world! Do not forget that, as they say, there are no comrades for taste and color, therefore, in addition to the “mandatory” spices, you can add whatever you like to pilaf, even if such additives are considered inappropriate for this dish, because first of all you cook for yourself.

Seasoning and spices for beef pilaf: names, composition, proportions

Beef in pilaf can be called traditional product. Using this ingredient, pilaf turns out to be unusually rich and has a specific taste.

For beef pilaf, the following seasonings are suitable:

• Seasoning for fragrant pilaf from the Knorr trademark does not contain preservatives and dyes. In the composition you can see carrots, onions, vegetable fat, cumin, of course, salt and sugar, as well as barberry, cumin, red hot pepper, black pepper, turmeric, coriander and thyme. One package is enough to cook pilaf from 140 g of rice and 400 g of meat
• Also, for beef pilaf, you can take the already well-known seasoning "Pripravych"

Well, and, of course, add some spices for beef:

• Shambhala or fenugreek
• Marjoram
• oregano
• Savory
• Sumac

Seasoning and spices for turkey pilaf: names, composition, proportions

Turkey meat is becoming more and more popular among housewives. Poultry meat is soft and contains a huge amount of the most useful substances, so it is not surprising that they add it to a completely different dishes.

For turkey pilaf, you can take the following seasonings:

• Since turkey meat is very similar to chicken meat, the seasonings can be taken the same. And this means that seasoning for pilaf with chicken "Maggi" is suitable for us. This seasoning will give pilaf tender golden color and irresistible aroma
• We will also use the seasoning of the Trapeza trademark. Using it, we get a fragrant pilaf with sourness

As for spices specifically for turkey, preference should be given:

• Parsley
• Allspice
• Curry
• Carnation
• Rosemary
• Sage

Seasoning and spices for lamb pilaf: names, composition, proportions

Another version of pilaf involves the presence of such an ingredient as lamb. Real gourmets prefer this particular type of meat, since pilaf turns out to be really tasty with it.

Seasonings for lamb pilaf:

• A mixture of spices "Natruli". This seasoning contains anise, zira, turmeric, red sweet and hot peppers, thyme, as well as lavrushka, sage, curry and barberry. Most often, 1 packet of seasoning (20 g) is used for 500 g of meat and 500 g of rice, however, you can proceed from your taste preferences.
• You can also use the seasoning pilaf oriental "Aidigo". It contains cumin, garlic, carrot, onion, turmeric, basil, coriander, red pepper, barberry and mint. A 30 g package can be used to prepare pilaf with approximately 700 g of rice and 700 g of meat.

For lamb, the following spices are perfect:

• mustard seed
• Coriander
• Rosemary
• Dill
• Thyme
• Khmeli-suneli

What spices are put in Uzbek pilaf?

Uzbek pilaf - the greatest achievement Uzbek cuisine. Today there is great amount variations of this dish. And for each type of this pilaf, you can use absolutely different seasonings and spices.

• Seasoning for Uzbek pilaf "Kotanyi" is perfect for such a dish. The composition includes cumin, black pepper and chili pepper, barberry, coriander and salt. Also in the composition you can see celery, sesame. A package weighing 25 g is enough to cook pilaf with 1 kg of meat. The seasoning is distinguished by a persistent and pronounced aroma of cumin.
• You can also use ready-made seasoning for pilaf from the Omega trademark. This seasoning consists of coriander, turmeric, cumin, cumin, salt, paprika and garlic. By adding such a spice to your dish, you will get pilaf with a pronounced aroma of garlic, and the color of the dish will delight you with a golden tint.
• Another seasoning with interestingly selected ingredients in it is seasoning for pilaf from the Spice trademark. The composition of this seasoning is somewhat different: bay leaf, cinnamon, ginger, cloves, nutmeg, green cardamom, black pepper and chili, salt and, of course, cumin. The combination of these spices will give your pilaf just an incredible smell and taste. For 500 g of meat and 500 g of rice, you need to take 1 tbsp. l. this seasoning.

Also in Uzbek pilaf you can add:

• dried tomatoes
• Saffron

What seasoning is needed for yellow pilaf?

White pilaf is more like porridge, so all hostesses strive to get a dish of golden, yellow color.

As you understand, rice itself has White color. To achieve a beautiful bright yellow color, you need to use the following ingredients:

• Turmeric. This spice can also be found under the name turmeric. Turmeric can also be seen under the name "Indian saffron", by the way, turmeric has nothing in common with this spice. Saffron is nothing but the dried stigmas of crocus flowers, while turmeric is the rhizomes herbaceous plant. Turmeric perfectly colors pilaf in a bright yellow color.

• seasoning called curry also tends to color rice yellow. However, not everyone likes the taste of this spice, so when adding it, consider taste preferences who you cook for.
• If you are the proud owner saffron, then it can be added as natural dye. However, if the saffron is real, then you need to add it very little.
• Strange as it may seem, but carrots add pilaf not only sweet taste but also slightly yellowish in color.

When to add seasoning to pilaf?

Despite the fact that many housewives add spices and seasonings when it suits them, there is still a certain rule.

• Spices and seasonings in pilaf should be added after the stage of frying vegetables
• That is, initially we heat the vegetable oil, fry the onion, then add meat and carrots to the container. After these products are well fried, pour in a little water and lay our spices, seasonings
• This sequence will be the most correct. By cooking pilaf in this sequence, you can achieve an incredibly tasty aroma and attractive color.

How, how much, for pilaf from which meat can you use seasoning Zira, Magi, Knorr, Pripravych?

Earlier we mentioned all the above spices and seasonings. Let's recap.

• First, let's say general information: all spices and seasonings are added to the dish at the stage of preparing a kind of frying from onions, carrots and meat. We described this stage a little earlier.
• Zira is added to pilaf from any meat, because it is the main spice for this dish. If you add ready seasoning, then it must contain zira in the right proportions. If you add the spice separately, then consider your taste and the amount of other ingredients.
• Maggi seasoning is best for chicken and turkey pilaf. 1 package is enough for about 500 g of rice and meat.
• Seasoning "Knorr" is well suited for beef pilaf. However, it can be used for other types of this dish. To find out how much seasoning you need, just look at the packaging, because it will indicate the proportions of all ingredients for pilaf, including seasoning.
• "Priprych" is also a universal seasoning for pilaf, this seasoning is excellent for pork pilaf. The method of preparation of pilaf and the amount of ingredients, see the packaging of the seasoning.

How to make seasoning for pilaf yourself: recipe

Making your own seasoning for pilaf is easy. To do this, you just need to mix the right spices.

So, we need:

• Zira - 1 tsp
• Turmeric - 1 tsp
• Dried garlic - 1.5 tsp
• Paprika - 1 tsp
• Barberry - 10-20 g
• Cumin - half a teaspoon

We mix all the ingredients and put in a container in which we will store aromatic seasoning.

Another recipe for seasoning for pilaf:

• Zira - 1 tsp
• Turmeric - 1.5 tsp
• Paprika - 1.5 tsp
• Barberry - 15 g
• Rosemary - half a teaspoon
• Curry - half a teaspoon
• Dried chopped tomatoes - 1.5 tbsp. l.
• Dried herbs - 2 tbsp. l.
• Raisins as desired

There are a huge number of recipes by which you can cook seasoning for pilaf. The main thing to know is that when preparing the seasoning, the essential ingredients are zira, turmeric, barberry, garlic and pepper. The rest of the ingredients you can add at your discretion.

Pilaf is a favorite dish almost all over the world and, as we could see today, it is absolutely not in vain. His delicious flavor and an attractive look will not leave anyone indifferent. stock up the right ingredients, cook and delight yourself and loved ones with delicious pilaf!

Video: Rice seasoning overview

Seasonings for pilaf can be bought in the store. But, the seasoning prepared for pilaf with lamb should be different from seasonings for pilaf with chicken and especially from seasonings for dietary pilaf.

In this post I will tell you what spices are included in the traditional oriental seasoning and how to cook seasoning for dietary pilaf .

Seasoning for pilaf composition

What seasonings should be put in pilaf (composition of the seasoning) depends on the recipe.

But it is important not only which spices are suitable for pilaf, but also at what time and in what quantity.

The main directions in pilaf cooking are distinguished - Asian and European.

In the Asian direction, the main seasonings for pilaf are zira (zera, zra), barberry.

In the European direction, the main seasonings for pilaf are black pepper, paprika, various herbs.

Someone likes pilaf with fruit or dried fruits (raisins and dried apricots). In this case, there is no need for spices at all.

Therefore, it is believed that there are as many pilaf recipes as there are pilaf cooks.

You can add greens to the seasoning for pilaf with beef - zira, marjoram, rosemary, basil, coriander, cumin.

The composition of seasoning for pilaf with poultry(chicken, turkey) use oregano.

For pilaf with fish, curry and suneli hops are used. The composition of suneli hops includes hot red pepper, so this mixture can be used as a seasoning for pilaf with fish, only if the stomach intestinal tract healthy.

Seasonings for dietary pilaf. How cook a diet

The need to comply diet food with pancreatitis, it often dooms you to a monotonous diet, which is very difficult to endure. There are breakdowns in the diet and, as a result, a relapse of the disease. What spices are acceptable for pancreatitis? Observing the requirements, we note that neither spicy nor salty, nothing that enhances secretion digestive organs. Therefore, all types of pepper, onion and garlic are strictly prohibited in case of pancreatic disease, it is not recommended to use ready mixes, which are sold in the store, for example, "for pilaf." These mixtures contain a lot of pepper, monosodium glutamate and other chemical additives and flavor enhancers that have a detrimental effect on the affected pancreas. However, you yourself can prepare your own signature pilaf seasoning. In the summer and autumn, having prepared the allowed greens, you can form your own mixture for pilaf, which is allowed by the diet for pancreatitis. Or use the local market and buy allowed greens and seasonings there. So, our goal is to compose a seasoning for dietary pilaf that meets the requirements of dietary nutrition for pancreatitis. I advise you to do this: prepare your own seasoning for pilaf, which will correspond to the diet for pancreatitis. In this case, you can take into account your taste preferences. In addition, pilaf cooked with your homemade seasonings will not contradict the requirements for baby food and this pilaf can be eaten by small members of your family.

Mix the seasoning ingredients you have chosen for pilaf and store in a closed container with a tight-fitting lid.

For example, your seasoning for dietary pilaf might be: Ingredients:

• paprika -1 tbsp
• turmeric — 1 tbsp
• coriander — 1 tbsp
• fenugreek — 1 tbsp
• marjoram — 1 tbsp
• curry— 2 h.l
• zira (cumin)— 2 h.l
• dried barberry — 2 st.l

Cooking Mix all ingredients. Store in a tightly closed container.

Diet pilaf

Cooking time - 40-50 minutes Ingredients:

• Chicken fillet - 2-3 pieces
• Rice - 200 g
• Carrots - 2 pieces (small)
• Onion - 1 pc (large)
• Dried apricots - 50 g
• Vegetable oil - 2 tbsp.
• Dried barberry - a pinch
• Zira - pinch
• Salt, pepper - to taste
• Almonds - 30 g, cinnamon stick and bay leaf (for decoration)

How to cook:

1. We prepare the ingredients. To do this, cut the onion into squares, carrots into strips, dried apricots, wash rice, barberry and cumin are pre-soaked or boiled until half cooked;
2. Fry the onion in a thick-walled pan or cast iron pan V olive oil(you can sunflower) until golden brown;
3. Add carrots and dried apricots. Simmer for 15 minutes, until soft;
4. We put the chicken fillet in a saucepan, mix and lightly fry;
5. We fall asleep rice and fill it with boiling water to cover the contents of the pan. (Typically, 1 cup of rice requires 2 cups of water.) Cover with a lid and reduce the fire.
6. Add zira and barberry (at the moment when the rice has already absorbed all the water), mix and let the pilaf stand for 15 minutes.
7. You can decorate the pilaf with toasted almonds and a cinnamon stick.