Traditional pilaf with chickpeas. Pilaf with chickpeas: recipe

Heat a cauldron with vegetable oil over high heat and throw in the onion, chopped into half rings, stir occasionally. If the meat is not fat, the amount of vegetable oil should be increased to 200 ml.

While the onion is frying, chop the meat into small pieces. Usually, in a traditional pilaf on a fire and in a large cauldron, the meat is fried in large pieces, with existing bones, and before serving, it is pulled out, cut into small pieces and collected in a pile in the center of the pilaf. Since at home the size of the cauldron is not large, it will not be convenient to fry them, so I usually immediately clean them from the bones and cut them into pieces.

In the meantime, the onion should literally burn! Yes Yes. This is not a typo) If the onion is not fried enough, the pilaf will be pale and less tasty. Do not be afraid to keep the bow on fire just to this state. Transfer the onion to a plate, and add the chopped meat to the remaining oil, stirring occasionally. It is necessary to lay out the onion so that it does not completely burn out while frying the meat.

While the meat is fried, cut the carrots as is customary for pilaf. We first divide the carrots into plates, then holding the plates with one hand, cut them obliquely! 45 degree angle is not 90.

The meat is fried until golden brown, and it's time to add fried onions and chopped carrots to our gravy (Zirvak - means "fried"). Mix.

It is necessary to fry until the carrots lose their rigidity.

Pour 800 ml of boiled water into the gravy, add chickpeas soaked in water beforehand (I leave them soaked overnight) and bay leaf. Mix carefully and season with salt. Leave on medium heat (6 out of 9, for example) for 45-50 minutes with the lid loosely covered so that the water does not evaporate much.

The next step is to prepare the rice. I usually use National brand rice for pilaf. Rice should be washed in a large bowl in cold water at least 3-4 times until the water runs clear. Next, it must be soaked in hot (not boiled, but hot) water for 30 minutes, so that the water covers the rice 3-4 cm higher. Also put 1 tablespoon of salt in the rice and mix so that the rice does not turn out lean.

This is what the finished gravy should look like. Try a piece of meat and one chickpea, if not fully cooked, then the time is right. We increase the fire under the cauldron to the maximum, carefully and completely drain the water from the rice and spread it on top of the gravy. The gravy should be slightly salty, as we will add more water.

Pour another 350 ml of boiled water over the rice so that the rice is completely covered with water. Do not mix the contents under any circumstances! Then one of the most crucial moments in the preparation of pilaf begins. If there is too little water, the rice will be dry and hard, and if there is too much, the pilaf will turn into porridge.

When in some part of the surface of the pilaf you can see the rice that has absorbed water and swollen, you should carefully change the swollen rice in places with what has not yet been in the "epicenter" of boiling and has not absorbed oil and water. This should be done as carefully as possible and only on the surface of the rice, so as not to touch the gravy ingredients and not lift them up, it is also important not to damage the rice so that the rice does not break.

When the rice is equally swollen and half-cooked in all parts of the surface, we make holes in the pilaf with the back of a spoon so that the excess liquid evaporates faster and does not turn the rice into porridge. We wait until only oil bubbles remain in the holes made.

Carefully lifting the rice along the edges, we form a hill. The liquid on the sides of the rice is the oil that the rice will absorb as it cooks.

With chickpeas. The recipe for this dish is very popular in our country, as it can be used not only on weekdays, but also on holidays.

Vegetarian pilaf

This hearty dish is made from chickpeas and Uzbek rice, which can be found in departments selling oriental spices. If you don’t find the right kind of cereal, then use basmati or Recipe with chickpeas can be found here:

• Soak half a cup of chickpeas for a day a day or two before cooking. Do not forget to change the water periodically so that it does not turn sour.
• Rinse two cups of rice.
• Peel two onions and three carrots.
• Pour a glass of vegetable oil into a cauldron and put on fire.
• Cut the carrots into strips and fry.
• Cut the onion into half rings and also send it to the cauldron.
• Boil water in a kettle.
• Prepare spices - one tablespoon of barberry, a teaspoon of cumin, a teaspoon of ground red pepper and one and a half tablespoons of asafoetida.
• Put the chickpeas and seasonings in the cauldron, as well as the soy meat (if you like).
• Place the rice on top of these foods and dip the whole head of garlic into it (don't forget to remove the outer husk).
• Sprinkle the pilaf with salt and carefully pour in boiling water so that the water is two centimeters higher than the rice.
• Close the cauldron with a lid, reduce the heat and leave it alone for 40 minutes.

When the dish is ready, remove the garlic from the cauldron and mix the pilaf.

Uzbek pilaf with chickpeas: recipe

This dish will be appreciated by all lovers of oriental cuisine. If you want to cook it yourself, then study the recipe for pilaf with chickpeas in a cauldron and cook the dish with us:

• Put the cauldron on the fire, and when it heats up, pour 200 grams of vegetable oil into it.
• Cut 100 grams into pieces and melt. If you have a lamb bone, then it can be fried and taken out in ten minutes.
• Cut a kilogram of peeled onion into rings and send to the cauldron as soon as the oil starts to bubble.
• Cut a kilogram of lamb into large pieces and fry until a crust appears.
• Peel a kilogram of carrots, cut them into strips and transfer to a cauldron. Salt foods.
• Warm one liter of water, and then pour it over vegetables and meat.
• When the broth boils, put in it 200 grams of soaked chickpeas and spices (zira, barberry, pilaf mix). Also add half a teaspoon of sugar and a few peeled garlic cloves.
• Cover the cauldron with a lid and cook pilaf for half an hour.
• When the specified time has passed, the garlic can be removed and the pilaf mixed.
• Put a kilogram of rice in a cauldron (do not forget to sort it out and soak a few hours before cooking). Please note that the cereal should lie in an even layer.
• Sprinkle the pilaf evenly with salt and add water if necessary. Cook the dish for another half an hour without closing it with a lid.
• When the right time has passed, the fire should be reduced, cover the dishes with a towel, and then with a lid.

After a quarter of an hour, remove the cauldron from the stove and let the pilaf brew. Mix the food, put the cereal on plates, and cut the meat into small pieces.

Pilaf with chickpeas. Recipe from Stalik Khankishiev

Classic pilaf in every eastern country is cooked in its own way. We invite you to try the recipe of the author of cookbooks and the host of the Kazan-mangal television section:

• Peel a kilo of red carrots and cut them into strips with a knife.
• Cut a kilogram of lamb into small cubes, sprinkle the ribs with salt and leave to marinate for a while.
• Wash rice and chickpeas well and then soak in warm water.
• Heat a cauldron on fire and dip finely chopped lard into it. When the fat has rendered, remove the greaves with a slotted spoon.
• If you decide to cook pilaf in vegetable oil, then consider some features. To begin with, the cauldron should be heated, then pour in a large amount of this product. A peeled onion will help get rid of the burnt smell - it should be put in oil, fried until black, and then removed. After that, prepare the dish as we describe below.
• Dip the ribs into the cauldron, fry them and carefully remove them.
• Put the onion, followed by meat and carrots. Mix the products and after a while put the cumin.
• Pour hot water into the cauldron - it should be several centimeters higher than the food.
• Dip a few heads of garlic peeled from the outer husk and a pod of red pepper into the broth. After that, put the ribs in the pilaf again.
• As soon as the water boils, reduce the heat to a minimum and cook the pilaf for 40 minutes.
• Salt the broth and remove the bones.
• Using a slotted spoon, lower the rice and chickpeas into a cauldron, and then pour boiling water over the grits. Add fire and wait until the water boils.
• Immediately after this, reduce the heat to a minimum and continue cooking the dish without closing it with a lid.
• When the cereal is almost ready, sprinkle it with the remnants of cumin. Close the cauldron with a lid or a large dish.

In half an hour the pilaf will be ready. Check the doneness of the rice and, if necessary, add a little more water. Remove the garlic and peppers and pile the rice on a large dish. Garnish the pilaf with a head of garlic and ribs.

Pilaf "Homemade"

This time we want to tell you how to cook with chickpeas. Recipe with photos can be found here:

• Soak half a cup of chickpeas for 12 hours.
• Peel the onion and carrots, and then cut them into strips.
• Pour oil into the cauldron, put it on fire, and then fry the vegetables.
• Add chickpeas, a glass of rice, minced garlic clove, salt, turmeric, and ground pepper.
• Simmer food for 20 minutes without stirring.

When the liquid evaporates, pilaf can be served at the table.

Pilaf with chickpeas and pine nuts

This unusual dish can be prepared for lunch or dinner for a large family. How is pilaf with chickpeas prepared? You can read the recipe below:

• Put a glass of chickpeas in hot water and boil.
• Cut the onion into half rings and prepare the spices (paprika, pepper, cumin).
• Heat up a heavy-walled pan and pour oil into it.
• Fry the onion, then put the spices and 70 grams of pine nuts.
• Put rice and blackcurrant berries (50 grams) to the products.
• Pour hot water and lemon juice into a bowl. The liquid should completely cover the cereal.
• Bring the pilaf to a boil, lower the heat and cover the pot with a lid.
• Mix the finished dish with chickpeas and let it brew for ten minutes.

Arrange pilaf on plates and garnish with mint leaves.

Pilaf in a slow cooker

Delicious food can also be prepared with the help of modern kitchen appliances. Therefore, we will tell you how to make delicious pilaf with chickpeas at home. The recipe for the dish is quite simple:

• Soak 100 grams of chickpeas overnight in plenty of water.
• Place the peas in a slow cooker and boil it for an hour.
• Drain the water from the bowl, pour two tablespoons of vegetable oil, put finely chopped onions and carrots. Add two tablespoons of tomato paste, diced chicken fillet and spices for pilaf.
• Cook food for a quarter of an hour.
• Place 150 grams of washed rice and some raisins into the slow cooker. Salt foods.
• Put the peeled garlic in the center of the bowl.

Cook the pilaf until the excess liquid has evaporated. After that, put it on a large dish, decorate it with garlic and bring it to the table.

Pilaf with chickpeas and prunes

How to cook delicious and healthy pilaf with chickpeas? You will learn the recipe if you read the following instructions:

• Soak 180 grams of chickpeas in hot water overnight.
• Cut onions, carrots and prunes into strips. Fry food in vegetable oil.
• Add spices, salt and 400 grams of rice to them.
• After a few minutes, add the tomato paste, chickpeas and garlic. Mix food.
• Pour hot water into a bowl and cover with a lid.

The dish can be served when the cereal is cooked and the excess liquid has evaporated.

Conclusion

We will be glad if you enjoy cooking pilaf with chickpeas. You can choose the recipe according to your taste, as well as make your own changes to it. Use your favorite products and please your family with new dishes.

Some people love peas in pilaf, others do not. The last one has nowhere to go. In most dining establishments in Tashkent, pilaf is certainly prepared with chickpeas.

Chickpeas for pilaf are certainly soaked for a long time. Usually for a day. Although good fresh chickpeas perfectly reach the desired condition in 12 hours.
Soak chickpeas in cold water, and this water must certainly be five to six times the volume of peas. Because peas absorb a lot of water.
Water after soaking peas becomes yellowish, dense and silky to the touch. From this water, swollen peas must be rinsed with running water. However, do not rush to pour out this water. It has healing, wound-healing properties and is an excellent cosmetic product. It is worth washing it before pouring it out. Or freeze for future use in cubes.

There are several methods for introducing chickpeas into pilaf. Most often, chickpeas are poured directly into zirvak at the very beginning of its preparation. In the Ferghana Valley, peas are picked in a pile in the center of a zirvak and covered with a cash register or a cup to enhance the degree of processing with additional steam. In the Tashkent region, some shpozs first boil the peas until cooked, and when they are ready, they are introduced into zirvak. Most often this is done for large pilafs, for 200-500 people.

Let's cook with peas the usual Tashkent pilaf from traditional round-grain Alanga rice.

An incomplete glass of chickpeas you soak the day before. Rinse well.
We go to the market to buy other products for Tashkent pilaf.
1 kg lamb. For example, the thigh
1 kg of alanga rice. When buying rice, we meticulously inspect it so that there are no broken rice grains in the total mass. When buying rice for pilaf, preference should be given to rice from Khorezm. It is harder and denser, in view of the special climatic conditions.
1 kg red carrots
3 medium onions
2 cloves of garlic, nice, firm and neat
One pod of hot red pepper.
Spices: 1 tsp peppercorns, 1 tbsp. tablespoon cilantro seeds, 1 tbsp. a spoonful of zira without a slide, 1 teaspoon of red sweet pepper (paprika).
Zira means Urgut, Zaamin or Iranian. Tajik, Kulyab, zira should be taken less. She is very strong in spirit.
You will also need good coarse salt, high-quality drinking water and 350 ml of vegetable oil.

We start preparing for pilaf with carrots, this is the longest procedure. Peel the carrots and cut into strips. (For those who have never cut carrots into strips, a separate description on the site)
Peel the garlic from excess clothes, leaving only a smooth, whole. Trim the dirty rhizome.
Clean the onion. Cut the onions into halves and cut into half rings.
Cut a kilogram of lamb pulp into 3-4 pieces.
The rice is still untouched. Alanga variety does not require long soaking. We will take care of rice while zirvak is being prepared.

Put the pot on the stove. Turn on the fire big and strong. Warm up the cauldron, additionally cleaning it.
Pour in and heat up the oil. Throw a carrot stick at him. This will improve the taste and indicate the readiness of the oil. If the carrots begin to fry intensively, then the oil has warmed up enough. Remove the carrots and send the meat to the cauldron.
Turn the meat occasionally to ensure it browns evenly on all sides. You only have three or four large pieces of it.
As soon as the oil stops bubbling intensely and becomes transparent again, add the onion. Stirring occasionally, bring it to a yellow color.
Pound cilantro and cumin in a mortar. Add a small pinch directly to the onion. Add red bell pepper.
Put water in a kettle to boil.
Spread the carrots over the onion in an even layer. It is voluminous and will take half a cauldron. But that's okay, she'll settle down soon. Stirring occasionally, saute the carrots, along with the onion and meat, until they darken and soften.
Add washed chickpeas.
Pour hot water into the cauldron so that it covers the contents of the cauldron by a centimeter.
Pour in the cilantro and cumin seeds. Set aside a little zira to sprinkle rice later.
Wait for the water to boil.
Reduce the fire under the cauldron so that the zirvak (it is he who is now in the cauldron) boils slightly. Zirvak does not need to interfere.

Now you need to add black peppercorns. In Tashkent, it is traditionally added to pilaf. It gives the pilaf a wonderful aroma. However, many do not like it when peas are caught in the finished pilaf. In order to prevent the peas from crumbling, they often wrap them in a clean rag and, in this form, lower them into zirvak. And the end can be easily removed. But a rag in pilaf is somehow not comme il faut. You may well use a modern spice device in the form of a mesh ball on a chain. Pour peppercorns into it and, in this form, lower it into zirvak. Remove pepper before adding rice.

So, you dipped the pepper in a strainer or just poured it into the cauldron. Now wait 30-40 minutes. After this period, make three indentations in the zirvak and dip hot hot peppers and a couple of heads of garlic into it.

Salt the zirvak. For such a volume, 5-6 tsp of coarse salt is enough. However, you can salt pilaf in three steps. The first time - meat and onions, the second - along with the introduction of garlic, the third - after removing the pepper.

Again we wait 30 minutes. In these 30 minutes you will be doing rice.
Pour the rice into a bowl. Repeatedly pouring into the rice and draining the water, rinse it. While pouring in the water, stir the rice lightly and gently with your hand. Rinse until the water drained from the rice runs clear.

Pour water over rice and set aside for 10-15 minutes, or how much time you still have left to prepare zirvak.
Boil water again.

30 minutes have passed. Remove hot peppers and a strainer with peppercorns to a plate. Throw away the peas, they have done their job.

Drain the water from the rice and lay it with your hands on the zirvak in an even layer.
Holding a kapkir (flat slotted spoon) between rice and a stream of water, pour water into the cauldron. Kapkyr serves as a jet divider so that water does not hit the rice.

Pour water until it appears in the top layer of rice.
Turn on the fire under the cauldron to the maximum so that the water begins to soar.
The rice will begin to change color and become translucent. Most of the time, this happens unevenly. You should carefully, with a tupper, move the raw layers of rice to where the evaporation is strongest. And from bottom to top. In no case do not touch the zirvak.

As soon as the water from the cauldron has evaporated so much that it is below the layer of rice, it is time to prepare for closing the pilaf. Checking the water level is easy: just carefully move the rice away from the wall and look at the zirvak.

Gather the cappir rice into a hemisphere. With a stick (for example, Chinese), make 5-6 holes in the rice ball to the level of zirvak. Pour literally half a teaspoon of water into each hole. Level the rice over the holes.
Sprinkle the rice ball with the rest of the pounded zira.

Can you pray? Then say the right words before closing the lid.
Look at the contents of the cauldron with faith and love. After that, close the cauldron tightly with a lid. Reduce the fire to the very, very minimum.
If the lid is not tight, place a cotton towel around the edges of the lid to prevent steam from escaping.

Everyone, now we wait half an hour.
Prepare a large lagan for pilaf.
A bowl where we put the meat and garlic. Cutting board and meat knife.

Has it been half an hour? We open the plov.
Got the lid? Stop. Pause. Say the right words again.
Now open.
You will see your rice ball. Rice is ready, beautiful, crumbly, rice to rice.
Now you will mix. Do this gently and carefully, do not damage your beautiful rice.
Push the rice to one side with a capper. Expose the edge of the zirvak. Immerse capkir in it. Start mixing from the bottom up. As soon as a piece of meat or garlic is under your kapkyr, transfer them to a cup. You remember. how many do you have.
Have someone cut the meat. Continue mixing the rice with the zirvak, periodically shaking the rice off the capkir to make it crumbly.

Put rice on lyagan, put chopped meat on top. Throw in a head of garlic and a steamed pod of hot pepper.

All. Nothing complicated. You will get a wonderful Tashkent pilaf with chickpeas.
The main thing is the right words and sequence of actions.

Everyone loves pilaf with chickpeas. A step-by-step recipe is described in our article so that everyone can quickly and effortlessly prepare this great dish, suitable for holidays and weekdays.

pilaf recipe

Step number 1 - food preparation

The whole process will take 1 to 2 hours. To prepare a delicious pilaf, you need a simple set of ingredients:

• lamb meat of the first freshness (you can take any part of the carcass, for example, a shoulder blade is suitable) - a minimum of 800 grams, a maximum of 1 kilogram;
• high-quality rice, round, steamed long, Basmati or Devzira varieties (any rice variety that does not have the ability to steam is suitable) - a minimum of 600 grams, a maximum of 1 kilogram;
• chickpeas (second name - Turkish peas) - 200 grams (at least half a glass);
• fresh carrots (yellow variety is welcome) - not less than 600 grams and not more than 1 kilogram;
• fresh onion - 150-350 grams (these are 2-3 onions);
• spices zira (another name is cumin) - 1 teaspoon;
• garlic - 1 clove or 1 head, depending on taste preferences;
• salt - a couple of teaspoons.

Optional but relevant additions for variety:

• chili pepper - 1 piece;
• fat tail fat (combined with hot oil for frying onions) - 100 grams;
• granulated sugar - half a teaspoon;
• cottonseed oil (or any neutral oil) - 200 milliliters;
• spices made specifically for pilaf - 2-3 teaspoons;
• dried fruits raisins - 2 large spoons;
• dry barberry - 2 small spoons;
• cumin - 1 teaspoon.

Step number 2 - cooking the base of pilaf

You will definitely succeed in making a good pilaf with chickpeas. The step by step recipe continues the processing of the base ingredients. Chickpeas must first be soaked - for 2 hours. Washed rice also needs to be soaked for half an hour. After separating the veins from the meat, rinse it and cut it randomly.

Step 3 - frying the onion

If tail fat is used, then it must first be melted together with butter and then cooked onions on it. Traditionally, onions are cut into moderate rings. You can use a frying pan, but a cauldron works best. Put the onion into the oil heated to a boil. Rings or half rings should take on a dehydrated appearance and a brownish-golden hue. Onions should not be overcooked.

Step 4 - processing meat and adding carrots

To a fully cooked onion, put the meat in cubes. In this case, it is necessary to maintain intense heating for frying meat, and not stewing. It usually takes about 8 minutes to moderately roast meat. Next, carrots are added, it should be cut into large strips. After 5 minutes, the carrots become soft.

Step 5 - water and chickpeas with garlic

Fill the dish with water so that the meat is hidden. Garlic is placed in the center and, if required, hot chili peppers. Also at this stage, you need to add the desired amount of salt. Place the soaked chickpeas in a bowl. At this time, the dish may seem over-salted, but in the end everything is back to normal, as there is an addition of rice ahead. Continue cooking for another 10 minutes in boiling mode. If necessary, water can be added.

Step #6 is the key final step

Remove the pepper and garlic. Putting the soaked rice in a container, leave it for cooking, do not mix. It is advisable to pierce the entire mass of pilaf in several places for a normal release of moisture. It is necessary to wait for the almost complete evaporation of the broth, while the rice should be slightly moist. Then you can return the pepper and garlic. If necessary, pour a little cumin, raisins, barberries, spices, sugar. At this stage, pureed zira is added. Further cooking lasts about half an hour. At the end of the whole process, gently mix the dish and consume it hot along with salad and tea.

Interesting facts about Uzbek pilaf with chickpeas

Medieval gourmets were familiar with the pilaf recipe. Hearty meat pilaf, prepared according to the classic recipe, was positioned by our distant ancestors as a means to restore the strength of warriors. The healing and nutritional properties of this dish were noticed because rice is rich in amino acids, and chickpeas contain a whole range of trace elements. It is also known that the dish supplies the body with polyunsaturated fatty acids, valuable B-group vitamins and impressive portions of lysine. Real pilaf exudes a pronounced recognizable aroma, created by the perfect union of beef and zira spice.

The appearance of the rice and meat dish provides a good appetite, a festive mood of the soul and maintaining a positive attitude during the meal. To prepare a real pilaf with the right consistency and rich taste, you should use a thick-walled cauldron or a special pan. If pilaf is consumed infrequently and in small portions, then the dish fits well into the diet. If desired, chicken fillet can be used instead of animal meat.

A good alternative is rabbit and turkey. Today, a vegetarian variation of pilaf is popular. To fill a dish without meat with healthy proteins, you need to increase the volume of chickpeas.