Cook pilaf at home. Beef pilaf according to the classic recipe - "Fergana"

Hello Dear!

Today I will tell you how to cook delicious pork pilaf. Of course, pork is a little unusual meat for pilaf, since this dish comes from Asia and, as you know, pork is not very respected there. But personally, I have nothing against pork and I think that pork pilaf not much worse than pilaf, for example, lamb.

What to cook pilaf with pork

To prepare pilaf according to this recipe, we need:

• piece of pork meat
• carrot
• bulb onions
• seasonings: zira, barberry, dried tomato, paprika, turmeric

I intentionally left out the quantity. It all depends on the size of the cauldron and how much you want to cook pilaf. Just remember that meat, onions and carrots should be about the same number. Rice can be taken as much as meat, or up to two times more.

Seasoning for pilaf

Seasoning for pilaf is usually prepared in advance. I just shop at the market equal amounts zira (preferably black), dried barberry, paprika, dried tomato and turmeric. I pour all this into one jar, mix it and that's it, the seasoning for pilaf is ready.

It is better to take a jar with a screw cap, for example from baby food, since the seasonings are much more than needed for cooking pilaf.

Pork pilaf recipe

The seasoning has been prepared, now let's get to the rice. Rinse the rice thoroughly in several waters. Fill it up one more time cold water and set aside, let it soak.

Cut the meat into small, approximately equal pieces.

We put the cauldron on the fire and pour into the cauldron vegetable oil. It is difficult for me to tell you the exact amount of oil, I always estimate it by eye based on own experience cooking pilaf. Today, for example, I cooked pilaf from 500 grams of meat and 600-700 grams of rice. For this amount of oil products, I took about 200 grams. The amount of oil also depends on how fatty the meat is. The fatter the meat, the less oil as the fat will be rendered out.

It is best to choose a cast-iron cauldron. IN cast iron cauldron The pilaf cooks evenly and does not burn.

The oil must be heated, but not overheated. To check, I throw a small onion cut in half into the oil. Heat the oil until the onion is browned.

As soon as the onion is browned, we take it out of the oil with a slotted spoon. Throw the previously chopped meat into the hot oil.

While the meat is fried, cut the onion, not forgetting to stir the meat from time to time.

Then cut the carrots into thin strips. Don't forget to stir the meat.

For the first time, you should probably chop the onions and carrots in advance.

Our meat should be ready by now.

Pour the onion into the meat and fry it, stirring often, until the onion is cooked or becomes golden.

Usually in pilaf recipes they write: "fry the onion until golden brown." It doesn't always work out. If there is a lot of meat or the onion is very juicy, then it can be cooked before it starts to turn golden and there is no point in frying it further, as it can start to burn.

Add chopped carrots to the meat and onions.

Cook for another five minutes, stirring occasionally to prevent burning.

Then add about a teaspoon of seasoning for pilaf, which we prepared earlier.

We mix everything and pour water from the kettle so that it slightly covers the food.

Now you can salt well in such a way that rice and water will be added later.

What we have just done is called zirvak, it is like gravy for pilaf. Let the zirvak boil. If you try zirvak at the boiling point, it should have a salty taste.

We cover the cauldron with a lid, reduce the fire and leave the zirvak to cook. We cook pork pilaf, so it is enough to wait 15-20 minutes. If you are cooking or beef, then this time should be increased to 30-40 minutes.

When the zirvak is ready, pour the soaked rice over it.

Level the rice with a slotted spoon and add water so that it covers the rice by about two fingers.

Cover with a lid and leave to cook over low heat. The cooking time is different each time from 40 minutes to an hour, depending on the quantity and quality of rice and the amount of water.

I usually open the lid after 20-30 minutes and collect the rice from the edges to the center in a small mound.

If there is still a lot of water, then you need to pierce the rice to the bottom with a knife in several places so that it evaporates faster.

Again, close the cauldron with a lid and cook on minimum heat until the water disappears completely.

We lay out the finished pilaf on big dish or arrange on plates.

Cooking pilaf at home

If you are planning a celebration, then most likely you will have to surprise guests culinary delights. Almost everyone will not be able to refuse traditional dish Uzbek cuisine- pilaf. This is a real crown. culinary arts, which will help you gain a reputation as a true master of the culinary arts. Everyone can cook pilaf at home.

Of course, it is quite difficult to recreate the traditional Uzbek plov, but it is very easy to cook a delicious plov. You must follow our simple instructions, and then as a result you will get a fragrant tasty pilaf, which even a gourmet will appreciate.

How to cook delicious pilaf

To get started, you will need to purchase a set necessary products. You should start with rice. To cook pilaf, you will need no more than 400 g. This amount will be quite enough to feed even very big family, after you buy rice, you need to buy onions, mutton carrots, you need about half a kilogram and vegetable oil.

Make the most delicious pilaf in the world

It is also worth noting that for cooking pilaf you need to buy some raisins. This is the real secret ingredient that will give your pilaf sophistication and extraordinary taste. After all the purchases are made, you can start cooking.

Pilaf at home you need to start cooking with rice. This is the basis this dish. Therefore, it should be carefully selected and prepared. Start by rinsing it. This will need to be done until you see that the water that you drain has become clear and clean, only after that you can start cooking the rice.

This is very important if you want to learn how to cook pilaf correctly. After you have properly washed the rice. It should be left to swell in warm water. The choice of this ingredient deserves special attention. We recommend that you choose the coarse-grained sanded version. To do this, you should carefully look at and through the packaging determine whether rice suits you or not.

Recipe for pilaf

Remember that the fate of pilaf will depend on the quality of this ingredient. So, while your rice is soaking, you need to use given time to prepare other ingredients. Start with meat. Pilaf at home will be tastier if you prefer lamb as a meat element. This traditional choice Uzbeks.

Recipe for pilaf

The meat should be cut, but not too finely so that the pieces are visible in the finished dish. As for the onion, it should be cut into rings or half rings, it's up to you. So, don't forget the carrots. This component of pilaf should not be grated, but sliced.

This is because in the process of cooking, carrots often lose their hardness, and therefore if grated, then most likely it will turn into carrot porridge, so we recommend that you cut it. This is very important point.

How to cook pilaf at home correctly, you will learn right now. The technology for preparing this dish is very simple, but there are several points that must be observed without fail. So let's start with oil. It should be poured into a clean pot and begin to warm up.

Keep in mind that the oil should warm up until you notice smoke. This is a signal that it is time to add onions. You cut the onion finely enough, this will allow it to fry evenly. You have to stir it constantly until you notice golden crust.

The result of cooking homemade pilaf

This is a signal that the onion is ready and it's time to add meat and carrots. The carrot will be ready when you notice that it has become not hard, but plastic. This is very important nuance. Proper frying of onions is also very important. If you want to cook a light-colored pilaf, then you should not fry the onions too much, and if you prefer brown pilaf, then the bow can be held a little longer. Thus, the shade of the dish depends entirely on the degree of roasting of the onion.

A simple pilaf recipe

To understand how to cook pilaf at home correctly, you should not deviate from the cooking technology of this dish. It is important that all actions are performed correctly and accurately, then you can cook really tasty pilaf. Videos of cooking pilaf can be found in any cooking show. This is a very common dish.

After you add the meat, you need to pour in about 300 ml. water. This is the required amount of liquid that will allow the meat to stew properly. You should also watch the meat, when it becomes soft, you can start pouring rice. During this time, it has already soaked and increased in volume. You will need to pour it first into a sieve, and then, having rid it of excess liquid, pour it into a pot.

The simplest means satisfying and healthy

You must level it carefully. If there is not enough water, it is worth pouring another 20 ml. Please note that it is not necessary to cover the pot with a lid. On the contrary, you should create a rapid boiling process, so it will be useful if you turn on the burner at full power.

Don't forget to add garlic and spices. Don't limit yourself to just pepper and salt. You can buy special seasonings for Uzbek pilaf. They will help to add sophistication to the dish and diversify the range of its taste.

The secret ingredient of pilaf

Keep in mind that you need to make sure that the pilaf is not digested, on the contrary, you must not overcook it. Last stage process called how to make delicious pilaf will be adding raisins. Many may think that this component is clearly superfluous here, but understand that in reality it is not. Raisins are a necessary addition to rice, they will help soften the taste of pilaf.

Secret Ingredients in pilaf

This ingredient will require very little. 100 grams will be enough for you. Before adding raisins, you will need to steam them. This is very easy to do. For steaming, place raisins on water bath. After it becomes soft, and the water in the pilaf completely evaporates, you can add raisins. After that, the gas can be turned off. But the preparations don't end there. Raisins need to be put on the surface of rice, notice to mix with total weight and hold for 20 minutes under a tightly closed lid.

The home-style pilaf recipe is fully completed, and you can safely invite everyone to the table. As you can see, this is a fairly simple recipe. The whole secret lies in the fact that you must follow each of the cooking steps very precisely, then you can achieve the fullness of taste. Everyone can cook pilaf, for this you can even involve children.

Plov-sushi new, original ideas

Cooking on your own is always very exciting and you can be 100% sure of the quality of the prepared dish. This portion of pilaf is enough for a very large family. Do not forget that this dish is very concentrated and satisfying, so you should not eat too much of it. Always cook with pleasure. Bon appetit!

Video

Many housewives limit themselves to cooking just a few dozen familiar dishes. Often they do not have enough time, energy, or desire to experiment. But in fact, many famous dishes It is quite possible to cook it yourself, you just need to follow the instructions. This also applies to pilaf that came to us from Asia. Let's talk about how to cook delicious pilaf at home.

real plov

For cooking delicious pilaf in Uzbek, you need to stock up on half a kilogram of meat (lamb, pork or chicken), half a kilogram of carrots and a third glass of vegetable oil. Also use one glass of rice, six cloves of garlic, salt and spices (suneli hops, barberry, etc.) and water.

Cut the carrot into long strips. Chop the onion into half rings. Cut the meat into medium pieces, it is best that it be fatty.
Prepare Zirvak - the basis for pilaf. Pour a third of a glass of vegetable oil into the pan, heat it well, add meat, carrots and onions there. Cook Zirvak for half an hour on the strongest fire. Keep the meat uncovered half the time and stir occasionally.

It is best to cook pilaf in a thick cast iron pan or in a thick cast-iron cauldron. The lid should fit snugly.
In the middle of cooking Zirvak, salt it and sprinkle with spices. Evaporate the mixture under the lid. You should get a slightly salty, richly carrot-onion billet.

After Zirvak has evaporated, add rice to it. Sprinkle directly on top and do not stir. Pour the contents of the pan (or pilaf) with cold water so that it covers the rice a little. Cover the container with a lid and put on a fire of minimum power. Cook for about an hour without stirring or opening.
Approximately five to ten minutes before the readiness, stick garlic cloves (peeled or directly in the peel) on top. wrap up ready pilaf in a blanket, so it is maximally saturated with aroma and taste.

Pilaf City

To prepare such a dish, you need to stock up on four hundred grams of meat, a couple of medium carrots, three medium onions and, of course, spices. So on the market you can buy a special mixture for pilaf prepared by an Uzbek. Also use one hundred and fifty grams of sunflower oil, six cloves of garlic and three hundred grams of rice.

Rinse rice. Mix two measures of rice with three measures of water. Cook with a tightly closed lid until the water boils away.

Cut the meat into pieces and fry until golden in well-heated water with vegetable oil. Add carrots with onions, spices, and five to six cloves of unpeeled garlic to the pan. Add salt, mix and simmer under the lid for fifteen to twenty minutes.

Heat a large, thick-walled pot on a separate burner. Combine vegetables, meat and rice in it, mix gently and simmer for five minutes.

How to cook pilaf in a cauldron at home?

To prepare such a dish, you need to prepare fifty to one hundred grams of Chickpeas (Asian peas), one kilogram of carrots, one kilogram of rice, one kilogram of meat and one head of garlic. Also use a couple of onions and some vegetable oil.

Boil chickpeas until tender. Cut the carrot into strips, and the onion into half rings. Chop the meat into large pieces.

Heat up a pot with vegetable oil. Fry the onion in it until nicely golden. Add meat to the container, salt, fry and stew. Put boiled chickpeas in a container, add carrots and unpeeled garlic (remove only the top dirty shell from the garlic). Pour and spices ( the best choice will become a mixture for pilaf).

Pour the mixture in a cauldron with water so that it is two centimeters higher than the rice. Cook for quite big fire but do not cover with a lid. When the water level is equal to the level of rice, reduce the heat to a minimum and cover the cauldron with a lid. Cook until cooked, do not stir the rice, and do not open the lid.

Delicious, quick and easy pilaf at home

To prepare such a dish, you need to prepare four hundred grams of rice, four hundred grams of pork, one medium onion, one large carrot, half a glass of vegetable oil. Also use spices (for pilaf) and boiling water.

Rinse the rice well and dry. Cut the meat into small pieces, marinate if desired.
Heat sunflower oil in a high-sided cast-iron skillet or in a cauldron. Fry meat in it. Cut the onion into cubes, and the carrot into strips. Add onions and carrots to the meat and fry until soft.
Pour dry rice into the pan and fry over high heat with occasional stirring. Rice should become translucent.
Pour the contents of the pan with boiling water from the kettle so that it is a centimeter higher than the rice. Add spices, salt, put garlic cloves if desired. Cover the container with a lid and reduce the heat to minimum.
After all the water in the container boils away, pilaf can be considered ready.

Homemade pilaf is excellent dish that will delight all households. And it is not at all difficult to cook it at home, you just need to follow the above recommendations.

Proper cooking of pilaf at home is quite difficult. Not everyone has a cauldron, and not everyone can afford to cook on fresh air. But still…

Cooking pilaf - theory and practice

(This long introduction can be omitted, immediately starting to view and cook the pilaf recipe, in which EVERYTHING IS CLEAR. However, the introduction describes important details about real pilaf, which will certainly come in handy ...)

When the conversation turns to pilaf, almost everyone has in mind exactly Uzbek version this dish. Despite the fact that there are quite a few variants of pilaf, the Uzbek one is still considered the most, real, correct, authentic. This is the same pilaf that is laid out on a large dish in a slide, laid out around large pieces meat, and in the center there is a head of garlic, stewed right in the husk. This pilaf is so crumbly, fragrant, bright sunny color. And the most amazing thing is that it does not need a large set of products, but some knowledge is needed ...

Rice for pilaf

The most important part of cooking Uzbek, or rather, Ferghana pilaf consider choosing rice. So, rice called dev-zira growing in the Ferghana Valley. This rice is firm, low in starch, and is able to absorb a lot of water and oil while remaining crumbly. Rice varieties such as chungara, dastar-saryk, bark-koltak, bugday-gurunch, arpa-sholi, koniligi. But it is highly likely that such rice cannot be found, then choose Spanish varieties rice for paella. If they are not there, basmati remains - this is wrong, but still better than "Krasnodar" or "for risotto". Basmati is a relatively non-starchy rice. The only caveat is that it cooks much faster than “flat” varieties - only 10 minutes. Rice varieties that contain a lot of starch are categorically not suitable for cooking pilaf - with them, pilaf will never turn out crumbly. Before cooking pilaf, rice must be soaked in slightly warm water for an hour and a half, after which it is washed in several waters.

Zirvak - non-cereal part of pilaf

As far as meat is concerned, traditional plov prepared from lamb, but also from other meat it turns out very tasty. At home, lamb chicken is more popular - we will cook from it. The proportion of dry rice and meat for pilaf is one to one.

To cook pilaf, they take quite a lot of carrots.. Carrots need one that retains its shape during stewing and does not fall apart, it must be cut into strips. Onion is also often added to pilaf - it gives the dish flavor.

most main spice zira is considered for pilaf. In addition to zira, not very many spices are added - usually it is hot peppers, head of garlic, barberry. Bay leaf do not put in pilaf.

Proper utensils for pilaf

Important is the choice of dishes for cooking pilaf. Ideally it should be cauldron. But, you see, not everyone has such dishes at home. And therefore, you can cook pilaf in a wok, a deep frying pan or a saucepan with thick walls.

A few words about pilaf technology

Rice cooking technology can seem confusing for a beginner. But once you cook pilaf a couple of times, and you will already do it without too much fuss. So, all the ingredients must be prepared in advance. Then the oil is heated, in which vegetables and meat will be fried.

When the zirvak is ready, spices are introduced and rice is added. But this is not the end: as soon as the rice is stewed, the process of cooking pilaf will continue: the pilaf is covered with a lid and allowed to ripen for half an hour, or even better - an hour. Only after that you will get that magical and unique dish, which can be called “the right pilaf”.
Cooking time: about 2 hours

Ingredients

• 400 grams of rice (basmati)
• 400-500 grams of chicken meat
• 300 grams of carrots
• 1 large onion
• 1 whole head garlic
• 75 ml refined vegetable oil
• a set of spices for pilaf, which includes cumin, red hot pepper and barberry
• salt, black pepper - to taste

How to cook pilaf

First of all, soak the rice in slightly warm water (45-50 degrees).

Now cut all the rest of the ingredients. Onion cut into half rings.

Cut the meat into large pieces.

Peel the carrots and chop into strips.

Now you can start cooking. To begin with, pour the vegetable oil into the dishes and heat the oil over a fairly high heat - white smoke should start to come from it.

Gently fold the onion into the hot oil. You need to constantly stir the onion so that it cooks evenly. In just a couple of minutes, it should turn rosy.

At this point, send meat to the dishes.

It should also start to crust.

As soon as this happens, send the carrots to the dishes. Stir the contents, but do it very delicately and affectionately.

Fry everything for 5 minutes, then pour in 500 ml of water and add a whole head of garlic. This is the beginning of the final stage of the preparation of zirvak. Let it boil, reduce the heat to medium and simmer the zirvak for 30 minutes.

After this time, remove the garlic and add salt and spices to the zirvak.

And then send the washed rice. Rice should not float in in large numbers liquid, otherwise the pilaf will not turn out crumbly.
As soon as you add rice, the fire should be reduced to a minimum, but so that the liquid still boils a little.

Another trick: so that the rice does not burn during cooking, stir it as if from above, without touching the meat and vegetables at the bottom, with light stroking movements.
After 10 minutes, when the rice is almost ready, form a hill out of it, put the head of garlic in the center, which was stewed in zirvak earlier.

Then cover the dishes tight lid, turn off the heat and leave to ripen for at least half an hour.
And when the pilaf is finally ready, take out the garlic and all the pieces of meat, and fluff the rice itself with a slotted spoon or spatula so that it becomes airy and light.

Place a pile of rice on a large dish, garnish its top with garlic, and arrange the meat nicely around. You can only add it vegetable salad and a cup of green tea - that's the whole feast. Bon appetit!

It is good and joyful to gather with friends and family for common table. Chat, laugh, talk enough with people close and dear to the heart. And for pleasant conversations, it is simply necessary to treat yourself to delicious homemade dishes.

But, expecting guests, you always have to cook a lot. Admit it, it often happens like this: you stand all day at a hot stove, conjuring over hot, constructing complex sandwiches and canapes, slicing a bunch variety of salads, and in the end, by the festive moment, there is no longer any strength to smile and play the role of a hospitable hostess. Familiar?

But when you are going to invite guests, it is not at all necessary to plan a lot of different dishes. Sometimes it is better to serve only one dish on the table, but such that all loved ones gasp with delight after tasting it, and in the end they would be full, satisfied and happy. Just like that signature dish is a well-known pilaf. One is enough for a full feast.

Therefore, on the next warm and sunny day, call everyone to the dacha. Stock up on rice, meat, patience and good mood. We will carefully and thoughtfully conjure over a dish that will surely delight your guests.

The most correct recipe is classic with lamb. And here there are many subtleties and tricks. So let's get started:

How to cook real Uzbek pilaf

What do we know about real pilaf? Perhaps everyone knows only that cooking it is a whole art that requires considerable skill, training and experience. However, he, like others complex dishes, has its own secrets and subtleties of cooking, which ensure the transformation of rice, meat and vegetables into a delicious and unique dish.

First of all, check if you have necessary utensils. Today it is no secret to anyone that they cook it in a cauldron - a pot with thick walls. A cauldron can be either cast iron or thick aluminum. The main thing is to get a container with a larger volume, you will not lose. Just don't take the duck. Cooking utensils must be round and with a convex bottom.

Now let's talk about the necessary products:

• Prepare about half a kilo of lamb. Yes, the traditional Uzbek pilaf is prepared only from it. Lamb should be fatty, so when buying at the market, take lamb ham. Although the shoulder blade is also suitable, but this part of the meat is leaner.

Instead of lamb, you can take beef or pork, but this will no longer be a classic option.

• Now we need a pound of rice. Naturally, long-grain, the higher its grade, the better.
• Half a kilo of onions
• Half a kilo of carrots
• 3-4 garlic cloves
• Ground spices. They will also need a lot, about 5 teaspoons. It's a mix of black ground pepper, paprika, zira. You can also take barberry.
• Fat for frying. It should be noted here that for classic dish only fat tail is used - mutton fat. But since this product is a rare guest in our kitchen, we will replace it sunflower oil. You will need a lot of oil - not less glass. If, nevertheless, you are determined to get a fat tail, then it will take much less - 70-80 grams.

If you want to enhance the bright and unique taste pilaf, be sure to add cumin. It perfectly emphasizes the aroma of lamb, and in the absence of it even imitates its taste (therefore, you can go for a trick and take beef instead of lamb, but be sure to use zira).

And a few more words about rice. We only need long grain, ideally Jasmine or Basmati varieties. Round is suitable exclusively for cereals, casseroles and sushi. It must be rinsed very well with cold water, it should become clean and transparent. Usually you have to change the water 7-8 times. All cooking secrets crumbly rice I wrote in the last article, be sure to read.

Be sure to try before cooking. raw carrots- we need only sweet, if it is bitter, it will spoil the taste of the whole dish.

Step by step cooking recipe:

There are 3 key cooking steps that you need to focus on and these steps need to be done correctly.

Preparing butter or tail fat

At the first stage, we will deal with the overheating of fat. Yes, such a seemingly banal action must be performed very accurately. This is the foundation for preparing the right pilaf.

We put the pot on the stove. First of all, it needs to be warmed up properly, so take your time.

Here our cauldron is warm enough. Pour oil into it, pour necessarily on the walls of the pot.

Attention: now the fire under the dishes should be small! It is important here that the oil warms up well, but in no case boils.

Remember an important point: if the oil is overheated, then the products that we then put in it will be stewed. And our goal is to ensure that meat, onions and carrots are fried without fail.

So, we heat the oil on small fire. Don't go anywhere, stay tuned. When the oil starts to crackle and emit a whitish smoke, it's time to move on to the second stage.

For those who decide to cook according to all the rules on a fat tail (it must first be cut into pieces), the recommendations remain the same. The main thing is, when the fat tail is overheated and white smoke goes out, immediately take out the greaves.

Cooking zirvak for pilaf

The second stage of preparation includes the preparation of zirvak. What is zirvak? This is a special “pillow” of fried meat, onions and carrots, on which rice will subsequently be cooked. Zirvak must also be correct.

So, cut the lamb into equal pieces of any size, the main thing is not to be very small.

Now increase the fire under the cauldron to quite strong. Send lamb to the bottom of the pot. Let it fry until light brown.

Meanwhile, prepare the vegetables.

Be sure to dry the peeled onion with a towel so that not a drop of moisture remains on it! Cut into half rings.

Send the onion to the meat, let it fry for now.

Here you will have to work hard with carrots - it should be cut into long and neat sticks. Not thick, about 0.3 cm. coarse grater you can’t use it, otherwise the carrots will release too much juice and will be stewed instead of frying.

Meanwhile, our onion acquired a little golden color, so add carrots to the cauldron. Stir gently and continue to fry for another 5 minutes.

Salt our zirvak well, it should even be slightly salted. Later, when we put rice in the cauldron, it will no longer be possible to add salt to the dish, so try to calculate everything correctly.

Add prepared spices.

The second stage of cooking pilaf has come to an end.

The third stage - preparing friable rice

Now we have smoothly moved on to the third stage of cooking - cooking rice. A feature of this stage is that the rice will be steamed. In pilaf, rice must be necessarily friable, and steam serves this purpose. How is rice cooked over steam here? Very simple: rice is cooked over zirvak. It is precisely the correctly made “pillow” for rice - zirvak - that provides friability to the future dish.

So, very carefully spread the washed rice on top of the zirvak. Smooth the top gently with a spoon. Be careful not to mix rice with zirvak.

At this point, you should already have a boiled kettle ready.

The following steps will require you to be extremely careful and focused.

Place a flat saucer on top of the rice. Now very carefully pour boiling water on the saucer. When the water covers the rice by one to one and a half centimeters, stop. Instead of a saucer, water can be poured onto a wooden spatula or spoon.

Very, very carefully remove the saucer from the cauldron, proceeding in such a way that in no case touch the layer of rice and do not disturb it.

Why are such complex steps necessary? Our task is to keep all layers of pilaf unchanged and not mixed, and rice well packed. If you pour water without the participation of a saucer, there is a high risk that it will wash the rice a little and the tightness of the layers will be broken, and then the dish will not turn out as intended.

We continue to cook on a fairly strong fire. Do not cover with a lid! Do not interfere in any way!

When the water has completely boiled away and the rice visually looks ready, arm yourself with a spoon with a long thin handle. Now, very carefully, with the handle of a spoon, poke a few holes from the surface of the rice all the way to the bottom through all the layers. Pour carefully into these holes. hot water. You don't need to pour a lot, just a little. Gently poke the garlic cloves cut in half lengthwise over the top.

Close the cauldron with a lid and immediately reduce the heat to the lowest possible. Let the pilaf rest for about 20 minutes more. After turning off the fire, do not open the lid for another 10-15 minutes, the dish should finally reach.

Tip: the lid under which final stage rice is being prepared, it should be very dense, literally without the slightest gap. If the lid of your cauldron does not cover it so well, replace it with a suitable flat dish.

So your real Uzbek pilaf is ready! We guarantee that if you are not too lazy and regularly follow all the recommendations, your guests will be completely delighted with it.

Spread ready meal from a cauldron onto a tray or a large plate in layers arranged in the reverse order compared to how they were prepared: first - rice, and on top of it is zirvak, topped with pieces of juicy roasted meat.

Well, be sure to give him fresh lavash, cucumber and tomato salad and hot green tea.

I hope my recipe will help you please your family and friends. Write, I will be glad to reviews and comments!