Make a normal swim. How to cook crumbly pilaf

Of course, real pilaf is cooked on an open fire in a cauldron and only from lamb, but in the harsh conditions of the urban jungle, we have to be content with only what we have.

To cook pilaf at home, you will need a cauldron - a cast-iron pan with a semicircular bottom (instead of a cauldron, you can use a deep stewpan, ducklings or other thick-walled cast-iron pan).

Any fatty meat is suitable for cooking pilaf. Pork is preferred over beef. If you want to use dietary poultry meat, then add pieces of bacon for the fat content of the dish.

For pilaf, it is desirable to use long-grain or steamed rice. Such rice does not stick. Steamed rice has already been pre-cooked and when using it, pilaf will cook faster.

Recipe for pilaf No. 1

Rice pour boiling water and leave without fire for 15 - 20 minutes without stirring. Grate the carrots on a coarse grater, finely chop the onion. Cut the meat into small pieces and fry over high heat until a crust appears. Separately fry onions and carrots. Drain the rice into a colander. Add rice to a pot of boiling salted water and cook for 3-5 minutes. Then drain the rice into a colander and rinse with cold water. Put a layer of carrots on the bottom of the pan, then a layer of onions, a layer of meat, a layer of rice, spices for pilaf. With a fork, make 3 holes to the bottom, into which we pour 1 cup of boiling water and add pieces of butter. We cover the pan with a lid and cook pilaf for 20 - 25 minutes without stirring. Then mix everything, salt to taste.

Rice 1 - 1.5 cups
Carrot - 3 pcs.
Onion - 3 pcs.
Meat - 600 gr.

Recipe for pilaf No. 2

In a cauldron, sunflower oil is heated to a boil, finely chopped onion is added and fried until golden brown, then carrots, grated on a coarse grater, and meat are placed. Fry everything while stirring do not put out the fire). Seasonings for pilaf can be added to meat. When everything is fried, pour washed rice on top, evenly level without stirring. Top with water 2 cm above the surface of the rice. After the water boils add salt. When the water is level with the surface of the rice, close the cauldron with a lid and leave on minimum heat (possible in the oven) for 30 minutes. Then open the lid, mix everything, add salt if necessary.

To prepare pilaf you will need:
Meat 1 kg
Onion 1 kg
Carrot 1 kg
Rice 1 kg
Sunflower oil 300 gr.

Housewives often wonder, looking for recipes on how to cook pilaf at home, experimenting, practicing to make it tasty, crumbly, and it took a little time to cook it. In our age of diversity and availability of food products, household appliances, you can cook pilaf from the cuisine of any nationality or invent your own signature recipe for this dish.

How to cook pilaf

To cook a delicious pilaf, you need to choose the right kind of rice, meat, dishes. For example, Asian chefs argue that the best pilaf is the one made from lamb, with tail fat, on an open fire, in a cast iron cauldron, and only a man should cook. However, this does not mean that it is impossible to make a delicious pilaf from other ingredients at home. To date, there are many recipes that prove this.

What is needed for swimming

The classic real pilaf is made from lamb. Often use the brisket, ribs, shoulder blade or back of the lamb. However, other types of meat can also be used as a meat component: pork, beef and even poultry, as they do in the East, in Central Asia. This is a food with high nutritional value, so the type of meat directly affects the total calorie content.

According to the classic recipe, the Uzbek pilav is cooked on animal fat, for example, on melted lamb lard, rarely on unrefined vegetable oils. The pronounced smell and taste of vegetable oil can drown out the taste of other ingredients. Often, a mixture of animal and vegetable fat is used for frying, which increases the digestibility of products.

Spices are the key to the recipe. This is a kind of creative process, the combination of spices and spices completely determines the flavor. However, there is a basic set, which consists of barberry, hot pepper in a pod or in ground form. To make the dish fragrant, zira, suneli hops, garlic, thyme, and coriander are often added. Saffron is sometimes added to these spices, which gives the characteristic golden color.

In addition to meat and cereals, the composition includes vegetables, sometimes dried fruits. Traditionally, coarsely chopped carrots are added to the dish. In the Caucasus and India, this vegetable is not used at all. They also put onions, a whole head of garlic, previously peeled. The addition of dried fruits sets off the taste, in some recipes you can find dried apricots, prunes, raisins, figs. They are laid after frying meat and vegetables. Groats should be mentioned separately.

How to cook crumbly pilaf

For pilav to be tasty and crumbly, it is better to use long-grain varieties of cereal with a low starch content. Tajik and Uzbek varieties are ideal - alanga, scald, devzira, kenja. You can also use Arabic, Italian and Mexican rice to make paella. All these varieties are hard, practically do not lose their shape during prolonged heat treatment.

Other varieties are softer and may stick together during cooking. If you decide to use one of the soft varieties of rice groats, then you need to get rid of starch as much as possible, this will make the pilaf crumbly. To do this, rinse it, soak it in cold water, periodically changing the water. To diversify the taste, barley, wheat, corn and even peas can be used instead of rice.

Utensils for cooking pilaf

It is impossible to make the right pilaf in the "wrong" dishes. Traditionally, it is cooked in a cast-iron or heavy-bottomed aluminum cauldron. How to cook the right pilaf without the right utensils? In extreme cases, the cauldron can be replaced with a duckling or a pan with a thick bottom. Such dishes do not allow the grain to burn, it slowly languishes and cooks evenly, unlike enameled products, French braziers, wok pans.

Recipes for pilaf

The ideal pilaf recipe will depend on the taste preferences of each individual or family in general. At first, you can safely experiment with types of meat, vegetables, dried fruits, spices, spices, cooking utensils. Cookbooks with a detailed description of recipes and the presence of photos, corresponding sites, which also often provide an extensive catalog of photos and cooking options, can help with this. Over time, through trial and error, you will find the best recipe in your opinion or create your own culinary masterpiece.

Uzbek pilaf

• Cooking time: 2 hours 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 210 kcal per 100 g.
• Cuisine: Uzbek.

Pilaf is considered a traditional dish of Uzbek cuisine. Lamb is used to create Uzbek or Samarkand pilav. Oriental people are famous for their hospitality, and the key point is the decoration of the table. This dish is perfect for a feast. The composition includes a large amount of vegetable oil, so it has a great nutritional value. You can decorate the dish with spices (barberry, garlic), then your pilaf will not differ from the photos on the Internet.

Ingredients:

• rice - 1 kg;
• lamb - 1 kg;
• carrots - 1 kg;
• sunflower oil - 300 ml;
• onions - 4 pcs.;
• dry hot pepper - 2 pcs.;
• garlic - 2 pcs.;
• dried barberry - 1 tbsp. l.;
• zira - 1 tbsp. l.;
• coriander (seeds) - 1 tsp;
• salt - to taste.

Cooking method:

1. Rinse the rice in several waters, wash the lamb thoroughly.
2. Peel the onions and carrots. Cut one onion into thin half rings, and carrots into finger-thick bars. Peel the garlic from the top husk without dividing into slices.
3. Heat up the pot, then pour in the oil. When the oil is hot, put a peeled whole onion into the cauldron and fry it until it turns black, then take it out - you will not need it anymore.
4. Then prepare the zirvak (base). To do this, fry the onion, then add meat to it, fry until a characteristic crust appears.
5. Put the carrots, fry without stirring for three minutes, then mix everything, cook for another 10 minutes.
6. Rub the zira and coriander with your fingers or a mortar and pestle, add to the zirvak, then season with barberry, add salt to taste.
7. Reduce heat and cook until carrots are soft.
8. Pour boiling water in a layer of 2 cm, put hot pepper, reduce heat and simmer zirvak for an hour.
9. Drain the water from the cereal, put it in an even layer on the zirvak, then pour boiling water through the slotted spoon so that it covers the rice.
10. After the water is absorbed, plant the garlic heads in the rice, cook until the rice is fully cooked.
11. Turn off the stove, cover with a flat plate, and cover with a lid on top, let it brew for about 30 minutes.

Azerbaijani plov

• Cooking time: 1 hour 20 minutes + 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 280 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Azerbaijani.
• Difficulty of preparation: difficult.

The recipe and technology is significantly different from the preparation of the Uzbek pilaf. Groats for this dish are cooked separately from vegetables, spices, in a separate bowl. The basis can be very diverse, for example, lamb, poultry, game, fish, eggs, vegetables, fruits and even milk. Dried fruits, fruits, fresh herbs are often added to the recipe: mint, thyme, tarragon.

Ingredients:

• lamb - 700 g;
• long grain rice - 700 g;
• butter - 200 g;
• dried apricots - 150 g;
• raisins (pitted) - 100 g;
• dried prunes - 100 g;
• chestnuts - 100 g;
• onion - 2 pcs.;
• chicken egg - 1 pc.;
• turmeric - 1 tsp;
• salt - to taste.

Cooking method:

1. Soak rice in cool water, add some salt, leave for about 2 hours.
2. Cut the lamb into pieces weighing about 50 g. Boil in salted water, remove the resulting foam at the time of cooking.
3. Rinse dried fruits under running water, then pour boiling water for 10 minutes. Make a cross-shaped incision on each chestnut. Blanch for 5 min. Drain in a colander, remove the skin under a stream of cool water. Throw the peeled chestnuts into fresh water and boil for 7 minutes. on slow fire.
4. Peel the onions, cut into strips.
5. Heat the pan, melt half of the available butter. Pour the onion, sauté until golden brown. Drain the dried fruits, add them to the pan, then add the meat. Simmer for 15 minutes, stirring occasionally. If the liquid evaporates quickly, then add boiling water if necessary.
6. Drain the water from the rice container, boil in fresh lightly salted water, do not overcook. Throw it in a colander.
7. In a separate container, mix 5 tbsp. l. boiled long rice with chicken egg, add a little turmeric.
8. Melt the butter (leave a small piece of about 5 g), salt and turmeric in a separate bowl using a microwave or water bath.
9. Lubricate a cauldron or thick-bottomed pan with the remaining butter, put the egg-rice mixture on the bottom. After a layer, lay out the rice grits, soak each layer with melted butter and spices.
10. Create a small press with a plate, cover with a lid and simmer over low heat.

Tajik

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 230 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Tajik.

The difference between the Tajik pilaf lies in a special variety - devzira. This is one of the simple recipes for cooking a spicy dish. Of the spices, only zira (cumin) is used. Pilav of Tajik cuisine is traditionally prepared from lamb, mainly from lamb sirloin. Such a simple but very satisfying dish will provide a good boost of energy throughout the day.

Ingredients:

• devzira rice - 600 g;
• lamb (fillet) - 600 g;
• carrots - 600 g;
• onion - 2 pcs.;
• garlic - 2 pcs.;
• zira - 1 tsp;
• vegetable oil, salt - to taste.

Cooking method:

1. Peel the vegetables, cut the onion into rings, carrots into large strips.
2. Soak the cereal in cold water for half an hour. Rinse lamb and cut into random pieces.
3. Split the cooking container, pour in the vegetable oil and fry the onion, then add the meat to the onion. When the meat is golden on all sides, add carrots, fry until tender.
4. Pour half a liter of boiled water into the frying pan, season well with salt, stick in the garlic and bring to a boil.
5. Take out the garlic and pour in the pre-strained rice. Spread evenly and check that the liquid slightly covers it. Simmer over medium heat for 10-15 minutes.
6. After 10-15 minutes, stick the garlic again and season with cumin. Cover the pan with a lid and simmer for another 20 minutes. on slow fire.

From lamb

• Cooking time: 2 hours.
• Servings: 20 persons.
• Calorie content of the dish: 145 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Caucasian.
• Difficulty of preparation: easy.

A simple lamb pilaf without the addition of specific spices, vegetables and dried fruits is quick to cook, without losing taste and high nutritional value. Lamb is fatty meat, so while cooking the dish, you need to control the amount of other sources of fat, otherwise one serving may exceed the daily allowance of this nutrient for the average person.

Ingredients:

• mutton stew - 1 kg;
• rice - 400 g;
• water - 2 l;
• carrots - 3 pcs.;
• garlic - 2 pcs.;
• onion - 3 pcs.;
• sunflower oil - 100 ml;
• ground red pepper, salt - to taste.

Cooking method:

1. Heat the cauldron, pour in sunflower oil, fry the lamb over high heat.
2. Peel the vegetables, cut the onion into half rings, carrots into strips or sticks.
3. Send the onion to the meat, fry for 10 minutes, then add the carrots and simmer for 25 minutes. over medium heat, stirring occasionally.
4. Salt the contents of the cauldron, add red ground pepper and deepen the peeled heads of garlic in the center.
5. Rinse the grain and spread evenly over the roast.
6. Fill the dish with hot water so that the level is about 1 cm higher than the thick.
7. Cover with a lid and simmer over low heat for 15-20 minutes.

From chicken

• Servings: 12 persons.
• Calorie content of the dish: 165 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

In the wake of proper nutrition and a healthy lifestyle, chicken fillet has become one of the most popular dietary products. You can reduce calorie content and even out the balance of BJU with the help of the “correct” cereals and chicken meat. An easy chicken pilaf recipe will provide you and your family with a healthy and nutritious dish that can be safely consumed for lunch or dinner.

Ingredients:

• chicken (fillet) - 700 g;
• steamed rice - 450 g;
• carrots - 200 g;
• sunflower oil -150 ml;
• water - 1 l;
• onion - 1 pc.;
• garlic - 2 pcs.;
• ground red pepper, salt - to taste.

Cooking method:

1. Split the cauldron, pour in all the sunflower oil and heat well.
2. Throw chicken pieces into the cauldron in portions, fry evenly on all sides, then remove the finished pieces and throw in the raw ones.
3. Fry the onion in the oil from under the meat, then add carrots and chicken to it, fry on medium heat, stirring constantly.
4. Pour the mixture with hot water so that the level is about 1 cm higher than the thick, add peeled garlic cloves and ground pepper, boil for 10 minutes.
5. Pour a spoonful of salt and lay out the washed cereal.
6. Pour the whole mixture with boiling water and mix thoroughly, cover the cauldron with a lid and cook until the cereal is ready (about half an hour).

How to cook fruit pilaf

• Servings: 4 persons.
• Purpose: for breakfast, for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

The fruit pilaf recipe comes from Tatar cuisine. In the classic version, in addition to dried fruits, white sugar (sweet spices) and wheat flour are added, but the taste of the dish will not lose at all without these components. Sweet fruit pilaf is suitable for children who do not really like cereals as a healthy dessert. Adults are not recommended to eat this dish for dinner - sweet foods are best consumed in the morning. The dish is cooked in a slow cooker or a saucepan with a thick bottom.

Ingredients:

• rice - 200 g;
• water - 200 ml;
• raisins - 100 g;
• prunes - 70 g;
• dried apricots - 70 g;
• figs - 70 g;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• turmeric - 0.5 tsp

Cooking method:

1. Remove the skin from the vegetable. Cut the carrots into cubes or in any other convenient way.
2. Pour vegetable oil into the bottom of the bowl, put the chopped carrots and raisins.
3. Grind prunes, dried apricots and figs, put on top of raisins and sprinkle with turmeric.
4. Fill with water with a small amount of dissolved salt.
5. Turn on the multicooker in the "Pilaf" mode for 30-60 minutes. The speed of cooking the dish will depend on the type of cereal.

Pork

• Cooking time: 1.5-2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 205 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Uzbek.
• Difficulty of preparation: medium.

Pork is often used in Uzbek dishes. This is a type of fatty meat, so the nutritional value of a dish with the addition of pork is higher than other varieties. The recipe includes a standard set of vegetables and spices, but their combination with pork gives a completely different taste to the dish. Pilav with pork is best consumed at lunchtime, and for dinner - limit yourself to a light salad.

Ingredients:

• rice - 200 g;
• pork - 200 g;
• onion - 200 g;
• carrots - 200 g;
• vegetable oil - 40 ml;
• garlic - 1 clove;
• salt, black ground pepper - to taste.

Cooking method:

1. Pour vegetable oil into a cooking container and chop well.
2. Cut the meat into portions and fry evenly on all sides until cooked through.
3. Cut the onion into half rings and place on top of the meat.
4. You can cut carrots in any convenient way or grate on a coarse grater.
5. Add carrots to the fry and simmer until tender.
6. Pour the washed grain, pour the mixture with warm water. The level is two fingers above the thick.
7. Season with salt and black pepper to taste.
8. For 10-15 min. before the rice is ready, stick a clove of garlic for flavor.
9. When the water has evaporated, turn off the pilaf, cover the pan with a lid and let the dish come to a boil.

How to cook pilaf without meat

• Cooking time: 30-60 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Many wonder how you can cook pilaf without meat? Such recipes can be attributed to vegetarian dishes, they are prepared during the fasting period and people who follow a low-calorie diet. Low-fat pilaf can be given to children. Vegetables that are not typical for pilaf, for example, tomatoes, sweet peppers, etc., are put to the rice grain, so simple rice with vegetables is hidden under the prefix “without meat”. The time it takes to cook pilaf depends on the dishes and the type of rice.

Ingredients:

• rice - 400 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• vegetable oil - 20 ml;
• water - 2 l;
• salt, pepper - to taste.

Cooking method:

1. Peel the vegetables, finely chop the onion, chop or grate the carrots.
2. Heat the oil in a deep frying pan and sauté the vegetables.
3. When the vegetables are significantly reduced in volume, add the grits and lightly fry.
4. Pour the mixture with water, add salt, garlic, a mixture of peppers to taste.
5. Simmer under the lid until the cereal is ready.

How to cook pilaf with long grain rice

• Cooking time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 150 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

During cooking, the cereal should not lose its shape. For this, there are special varieties, for example, long-grain steamed rice. The grain is elongated and transparent. You can cook pilaf with poultry, pork or lamb. This variety goes well with a variety of vegetables and spices. Long-grain rice does not require special preparatory processes.

Ingredients:

• long grain rice - 200 g;
• chicken (fillet) - 200 g;
• water (broth) - 1 l;
• vegetable oil - 40 ml;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• spices for pilaf, salt - to taste.

Cooking method:

1. Peel the vegetables, rinse the cereal, fold in a colander.
2. Heat up the pot and pour vegetable oil into it.
3. Next, you need to cut the vegetables and chicken into portions.
4. First fry the meat, remove it, then sauté the vegetables.
5. Return the chicken to the prepared vegetables, put the rice, pour in water or broth and let the mixture boil.
6. Reduce the heat, cover the cauldron with a lid and simmer until cooked.

Video

Since time immemorial, Uzbekistan has been famous for its hospitality and very diverse cuisine. Uzbek pilaf is a masterpiece of local cuisine and a hallmark of the country. In addition, it is this dish that most accurately reflects the flavor of Uzbekistan and its national characteristics. Uzbek pilaf has no analogues in any national cuisine of other countries. In the 15th century, pilaf was an honorary dish. It was served during wedding celebrations and big holidays.

To prepare pilaf according to the original recipe, seven ingredients are needed. The taste of pilaf depends on the method of preparation and the quality of the fire. It should be noted that pilaf and rice porridge with various spices and meat are completely different concepts. In the process of preparing pilaf, you need to take into account all the features of the recipe in order to get a dish that, in appearance and taste, will be as close as possible to the Uzbek pilaf.

Uzbek beef pilaf step by step recipe with photo

This recipe will reveal all the secrets and nuances of cooking in a cauldron, a traditional Uzbek pilaf with beef. Guided by the description, you can learn all the subtleties of cooking and discover the uniqueness of the taste of this delicious dish.

A few simple tips will come in handy in preparing a delicious Uzbek beef dish:

1. The beef chosen for pilaf must be fresh. The dorsal part, neck or sirloin part of the shoulder blade will come in handy.

2. Ripe carrots should be moderately juicy. If cut into strips, it will give the dish a more pronounced color and exquisite taste than grated.

3. Pilaf will turn out more crumbly if you rinse the rice thoroughly. To do this, it must be washed with cold water until it becomes transparent.

4. Do not mix rice with vegetables and spices. It should be smoothed out evenly.

Products for cooking:

• beef - 500 grams;
• long-grain rice (steamed) - 400 grams;
• carrots - 300 - 350 grams;
• onion - 250 grams;
• barberry - 1 teaspoon;
• zira - 1 teaspoon;
• turmeric - 1/2 teaspoon;
• vegetable oil;
• garlic, salt, pepper to taste

1. Prepare food for cooking. Thoroughly wash and peel onions and carrots. It is better to cut the onion into half rings.

2. To make the beef more juicy, it should be cut into larger pieces.

3. Be sure to chop the carrot into strips. It is very important not to use a grater in the process of cooking pilaf!

4. Set the cauldron on the stove and pour in the oil, which must be very hot until white smoke appears. Pour the onion into the hot oil and fry it until light golden brown.

5. Add beef to the fried onion and fry it for 20 minutes until golden brown.

6. Add chopped, neat julienned carrots, salt and pepper. Fry for 10 minutes, stirring occasionally. Add the remaining seasonings: zira, barberry and turmeric.

7. Pour boiling water over the finished roast. Water should completely cover vegetables and meat. Close the cauldron with a lid and simmer over medium heat for half an hour. During this time period, beef becomes tender, and zirvak (garnish of vegetables) is saturated with taste and aroma.

8. Thoroughly washed rice is added to the zirvak in a cauldron. Rice should be covered with broth by two centimeters. If it is not covered, then you need to add boiling water. In no case should you stir the rice at this stage! Lightly salt the top of the dish.

9. Cook until all the top liquid is absorbed into the rice.

10. After the broth has been absorbed, make indentations in the rice with the back of a spoon. Put a whole (unpeeled) head of well-washed garlic into the resulting hole. Cover the cauldron and continue cooking on low heat for 25 minutes. After a while, we check for readiness. Rice should be soft, and there should be no remnants of zirvak on the bottom.

11. Remove the garlic and mix the finished dish well. You can serve such pilaf on the table with various fresh vegetables, as well as sauerkraut.

Bon appetit!

How to cook pork pilaf so that the rice is crumbly

It seems that there is nothing difficult in preparing a delicious pilaf with meat, because the recipe is easy, and the necessary products are available to anyone! However, in order to make this dish truly flawless, it is necessary not only to put a piece of your soul and heart into it, but also to scrupulously study the method of its proper preparation. This wonderful pilaf recipe that I will tell you about will surely charm you and irrevocably win your love.

Ingredients:

• pork pulp - 600-700 gr.;
• rice - 600 gr.;
• sunflower oil - 150 ml;
• onions - two pieces;
• carrots - two pieces;
• turmeric - one pinch;
• zira - one pinch;
• paprika - one pinch;
• pepper - one pinch;
• barberry - one pinch;
• salt - one pinch;
• dried tomatoes - one pinch.

Cooking steps:

1. Before starting the cooking process, you need to thoroughly rinse the rice, and then leave it for a short time in cool water. Washed and dried meat must be cut into medium-sized cubes.

2. Put your cauldron on the stove and pour in the sunflower oil. When calculating the oil, it is necessary to take into account the fat content of pork. If the meat is fatty, then, accordingly, much less oil will be required. Pour it into a cauldron and heat well.

How to determine that the oil is warm enough, but does not burn? You need to put a small clove of garlic or an onion ring in it. The oil is considered normally warmed up when a golden crust has formed on them.

3. We take out the onion and put the chopped pork in the cauldron.

4. While the meat is fried, let's prepare the vegetables.

5. Thoroughly wash and peel carrots and onions.

6. Chop the onion into small pieces. Chop carrots into neat strips or grate.

7. Chopped vegetables can be added to slightly browned meat.

8. First of all, add the onion and fry it until a pleasant golden color.

9. Then add carrots, fry it for a little more time with meat.

10. After 10 minutes, add water. Meat with vegetables should be completely covered with liquid. Add spices, salt and pepper. Mix thoroughly. This preparation (zirak) for our pilaf should be left on the stove for about 20 minutes. This is necessary in order for the pork to become tender and soft.

11. Add rice to the cauldron, after pouring out the water in which it was soaked, and carefully level it.

12. If there is not enough water, then it can be added. You don't need to stir the rice. To enhance the flavor of the dish, you can add a well-washed garlic head to the rice.

13. It is necessary to cook pilaf over moderate heat until all the liquid is absorbed into it.

14. Then turn off the fire and leave the rice to reach under the lid for 20 minutes. Ready pilaf can, to the delight of the household, be served on the table.

Enjoy a hearty and delicious lunch! Eat for health!

Chicken pilaf recipe step by step with photo

Do you love chicken and rice? Then this dish is perfect for you! The combination of lightness, classic and at the same time fantastic taste will win your heart and make you fall in love with chicken pilaf forever! The minimum number of ingredients, a little time spent, a minimum of effort, imagination, and now you and your friends are enjoying a superbly prepared dish. You just need to choose the right rice, fresh chicken meat, vegetables and standard seasonings for pilaf - saffron, barberry and zira.
For cooking we need:

• chicken meat - 200-300 gr;
• Carrots - 1 pc;
• Bulb - 1 pc;
• 1 head of garlic;
• 1 st. rice
• vegetable oil - 60g;
• water - 2 glasses;
• salt - a third of a teaspoon.

Preparation of products and the cooking process includes the following steps:

Properly selected rice is the key to a delicious pilaf. For this, varieties are best suited: jasmine, basmati. Rice must be washed with water. To make it crumbly, you need to thoroughly wash off the dust and starch powder, which are the main cause of rice sticking together. Rinse it with warm water at least three times. And if the water is cool, then five or six times until the water is clear. Then the washed rice must be soaked in warm, slightly salted water.

1. The meat is washed and cut into small pieces 2-3 cm in size.

2. Peel, wash and dry the onion thoroughly with a paper towel. Since the onion is placed in hot oil, excess liquid can cause it to ignite.

3. Carrots must be washed twice: before and after cleaning and chopped.

4. Pour the oil in a pan with a thick bottom and heat it up. The maximum incandescence of oil is the key to tasty and fragrant pilaf. Its strong heating also contributes to the improvement of taste characteristics. You can add a whole onion during the heating of the oil, which will act as a sorbent and help eliminate harmful substances from the oil.

5. Put the chopped chicken in hot oil and fry until a pleasant golden hue.

6. Add carrots to the meat, fry over low heat and add onion and garlic. We make a passivation, stirring continuously until golden yellow.

7. We shift the zirak into a cauldron and put it on fire. Pour rice into a cauldron, a thin layer. Add salt and spices to taste.

8. Fill with water and carefully level

9. Cover the cauldron with a lid and simmer over low heat for another 25-35 minutes. When the water is completely absorbed into the rice, mix it and make a hole in the center.

10. Cover the cauldron with a lid and continue cooking pilaf on low heat for another 35-45 minutes. After this time, remove from heat and, if desired, you can let it brew or serve immediately.

How to properly serve pilaf to the table?

If pilaf is served on a dish, then we first take out the meat from the pan, transfer the pilaf to the dish, and put the chicken on top. The dish can be garnished with pomegranate seeds. Chicken pilaf can be served with fresh vegetables, or salads from them.
Bon appetit!

Housewives who cannot boast of any experience in cooking pilaf often get rice porridge filled with a whole mass of sticky lumps, but not a traditional Uzbek dish. When this happens every time, all sorts of experiments begin. Cooking enthusiasts use different types of rice, certain types of meat, try to follow the advice of friends. Quite often, the results of such actions are deplorable, which makes you give up.

How to cook crumbly pilaf? What recipes should be adopted? We invite you to learn about this by reading the practical recommendations presented in our publication.

About the choice of dishes

How to cook pilaf? It is difficult to achieve the expected results using the first pot that comes across, which has a thin bottom and walls. Following proven solutions, it is worth using a cast-iron cauldron. The latter is better to put not on the stove, but on an open fire. If it is not possible to cook outdoors, you can choose the first option. The main thing is that the dishes correspond to the canon. Suitable here is not only a cauldron, but also a capacious cast iron pan or a deep duckling.

The above samples of containers have specific qualities. The main property is the ability to retain heat inside, uniform temperature distribution. Ready pilaf is not taken in lumps. The meat comes out as juicy and soft as possible.

What kind of meat is better to give preference?

How to cook delicious pilaf? To achieve the traditional taste, lamb should be used. However, there are many noteworthy recipes that allow the use of beef, poultry and pork. If you plan to get a classic, spicy taste, lamb should be preferred.

It is recommended to choose meat obtained from the shoulder blade or brisket. The flesh of the femur is also suitable. You can add meaty ribs. Pronounced hardness of the product is not a problem. Due to the languishing of the meat on the fire, the product will definitely soften.

How to cook rice for pilaf?

Nowadays, there are an impressive number of individual varieties of rice available to lovers of cooking. You can use traditional Uzbek and Tajik varieties. We are talking about groats of the category Alanga, Devzira, scalded, kenja. Good solutions - Mexican, Arabic, Italian rice.

When choosing the basis for the preparation of pilaf, the nature of the product should be of decisive importance. It is better to use long-grained varieties. It is desirable that the indicators of the starch content are at the lowest level. Cooking masters advise pre-soaking rice. It is recommended to wash the grains and drain the water 6-8 times. Such actions ensure the removal of excess starch from the structure of the product. As a result, the risk of grain sticking will be minimized.

Fat or vegetable oil?

During cooking, you can use vegetable oil or animal fat. The final decision always rests with the chef. The use of an extremely limited amount of the ingredient will make the finished dish dry. Therefore, it is better to make pilaf fatty. Refined oil does not have a pronounced taste and aroma. On the contrary, animal fat will bring specific shades to the character of pilaf, which will not appeal to every consumer.

A few words about spices

The classic recipe involves the use of zira, cumin, barberry and hot pepper as seasonings for pilaf. These spices have a bright, spicy aroma, giving the dish a moderate spiciness and perfectly complementing the meat component. Garlic, thyme, suneli hops, saffron will serve as a good addition to such a composition. It is recommended to put the garlic in the whole pilaf, having previously cleaned the head from the husk.

Fried pork pilaf

According to cultural beliefs, Muslims never use pork as an ingredient in pilaf. If there are no such restrictions in the family, you should use the recipe, which will be discussed later.

How to cook pork pilaf? The following set of ingredients should be used:

• Pork pulp - 500 grams.
• Long grain rice - 1 kg.
• Sunflower oil - half a glass.
• Onions - 4-5 pieces.
• Large carrots - 3-4 pieces.
• Garlic - 2 heads.
• Black pepper, bay leaf, salt, turmeric - to taste.

Meat, rice and vegetables are taken in approximately equal proportions. In this case, the dish will turn out to be balanced in all respects and will give a rich taste. Cooking must be done in a deep cauldron.

So, how to cook pork pilaf? Rice is washed several times first. The water should become clear, which will tell you about the high-quality leaching of starch. Carrots and onions are peeled. Vegetables are rinsed and then chopped. Carrots are cut into thin strips, and onions are cut into half rings. Pork is soaked in water, dried and divided into pieces of medium size.

Half the norm of vegetable oil is poured into a pan, and then heated until the first bubbles form. Prepared pork is placed here. The meat is fried until a light brown crust appears. The product is sent to the cauldron. Add oil to the frying pan and place onion and carrot slices. Vegetables do not need to be fried. It is enough to soften them a little. The ingredient is also moved to the cauldron. Then everything is seasoned together with a mixture of spices.

Strained rice is laid in an even layer on the meat, mixed with vegetables. Inside the cauldron, water is slowly poured along the wall of the container. The liquid should cover the cereal by a few centimeters. They make a big fire on the stove. When the water boils, the flame level is set to minimum. The pilaf is covered with a lid.

Cooking continues for half an hour. Then the cauldron is removed from the fire. Garlic is stuck into the pilaf. The container is again covered with a lid and wrapped in a warm blanket. The dish is allowed to reach the condition.

Pilaf with chicken meat

The recipe should be used by those who want to enjoy a tasty and fragrant, but at the same time quite light in content dish. How to cook pilaf using poultry as a meat ingredient? As in the previous case, first we note the necessary ingredients:

• Chicken fillet - 400 grams.
• Long steamed rice - one and a half glasses.
• Onions - 2 pieces.
• Carrots of medium size - 2-3 pieces.
• Sunflower oil in an amount sufficient for high-quality frying of the ingredients.
• Garlic - 1 head.
• Special seasoning for pilaf.

How to cook chicken pilaf? Rice is washed with starch under running water. The bird fillet is cut into moderately small pieces. Clean, wash and cut vegetables. You can grind carrots on a grater. Onions should be cut into half rings.

The bottom of the cauldron is covered with vegetable oil. A mixture of meat and vegetables is placed here. The ingredients are fried directly in the container over low heat. Pre-heat treatment is carried out until the products get a slight golden hue.

How to cook pilaf in a cauldron? Pour a small amount of water into the container. A mixture of meat and vegetables is slightly dried, salted and spices are added. Washed and strained rice is laid on top. The groats are leveled and a series of holes are made inside. Cooking is carried out on medium heat. When the liquid does not remain on the surface of the rice, stick the garlic cloves.

Pilaf is left to languish under the lid for 5-10 minutes. This time is enough for the rice to absorb the residual moisture and become crumbly. At the end, the dish can be mixed and resorted to tasting.

How to cook Uzbek pilaf?

The dish will turn out worthy of the highest praise if you resort to using the traditional Uzbek recipe. If everything is done correctly, there will be no hint of the presence of rice lumps. Pilaf will come out extremely fragrant and crumbly.

How to cook pilaf according to the Uzbek recipe? You need to use the following set of ingredients:

• Lamb - 500 grams.
• Large carrots - 3-4 pieces.
• Large onion - 4 pieces.
• Long rice - 500 grams.
• Vegetable oil - about 150-200 grams.
• Head of garlic.
• A mixture of spices: zira, thyme, cumin, barberry, saffron.

The rice is washed several times and then left to soak in cold water. The lamb is cut into medium pieces. Vegetables are cleaned and washed. The onion is cut into large cubes. Carrots are crushed into strips.

Vegetable oil is heated in a frying pan. The meat is placed here and fried until a blush appears. Add a mixture of vegetables and spices. Roasting is continued for another 5 minutes.

The contents of the pan are sent to the cauldron. Rice is laid on top and a few teaspoons of salt are added. Rice is carefully poured with water. The container is sent to the stove, setting a medium fire. After boiling, the cauldron is covered with a lid. The flame is reduced and the pilaf is left to cook for 20 minutes. Then the dish is left to infuse for a quarter of an hour.

Once again, let's return to the question of how to properly cook crumbly pilaf? So that the finished dish never disappoints with its qualities, it is enough to pay attention to the following points:

1. Products must be added in a specific order. The best solution is to pre-fry the meat ingredients with onions. Chopped carrots are also added here. The mixture of ingredients is seasoned with spices, and then placed in a container that will be used to cook pilaf. Everything is poured with hot water so that the liquid level is at least 2-3 cm above the meat layer.
2. Putting rice in a container, do not mix it. It is recommended to carefully level the surface of the cereal and place the head of garlic inside.
3. In the process of cooking, rice should not be boiled, but slowly steamed, languishing over moderate heat. To achieve uniform cooking of cereals, it is worth making a series of holes on the surface with a wooden stick. Through such holes, it will be easier for a couple to rise up.
4. Rice should be covered during cooking. The latter can be raised briefly to make up for the lack of water in the tank.
5. After the dish has reached full readiness, it is important not to remove the lid for the next 10-15 minutes. Pilaf must be removed from the fire and let it brew. Otherwise, unwanted lumps may form.

Cooking pilaf in a slow cooker

If desired, you can cook a dish using a modern solution. How to cook pilaf in a slow cooker? The features here are identical to the specifics of cooking a dish using a cauldron. The main thing is that the multicooker has a special “Pilaf” mode. It remains only to prepare meat and vegetable frying, based on the advice from our article. Then it is enough to put the ingredients in the container of the device, add rice, pour water and set the desired mode. A "reasonable" device will do everything on its own.

Finally

The recipes discussed in our publication have some specific differences. At the same time, regardless of the option chosen, strict adherence to the recommendations allows you to achieve the canonical taste and make the rice crumbly. As for the use of spices, there is room for experimentation. Do not be afraid to use different combinations of seasonings. After all, this is the only way to achieve a taste that will fully satisfy individual preferences.

The most common recipe for cooking pilaf at home. Beef or lamb meat, onions and carrots. Proper long grain rice. And of course oriental spices. We lived in Tashkent for several years. In ordinary families, pilaf was cooked from available products in this way.

Ingredients

• beef - 600 g;
• carrots - 300 g;
• onion - 200 g;
• long grain rice - 400 g;
• garlic - 1 head;
• vegetable oil - 100 g;
• zira - 1 teaspoon;
• dry barberry - 2 teaspoons;
• coriander seeds, ground black pepper - 0.5 teaspoon each.

Peel and wash carrots and onions. Cut the carrots into fairly large strips. Cut the onion into quarters and chop. Wash the garlic thoroughly, remove the husks and roots, but do not divide it into cloves, we will cook it whole. Wash the meat, dry it and cut into pieces of 60-70 g.

Pour vegetable oil into a saucepan or frying pan with high sides and heat until smoke appears. Here it is recommended to take a small peeled onion, dip it in oil, fry, take it out and throw it away. This procedure should fill the oil with aroma. Do not be greedy and do this operation. Next, put the meat in the oil, fry it until a light golden crust forms, stirring from time to time with a slotted spoon.

Pour the chopped onion into the stewpan with the meat and fry it. Then lay the carrots cut into strips, fry over high heat for about 8-10 minutes. Zira, coriander seeds, pepper add to the pan and reduce the heat. It will not be superfluous to add a handful of pre-soaked chickpeas and washed raisins. Put in a whole head of garlic.

Pour boiling water into the saucepan so that it completely covers the meat. Salt the broth and simmer on low heat under a closed lid for 1 hour. We are preparing zirvak. This is the name of the basis for pilaf, consisting of onions, carrots and meat with spices fried and stewed over low heat.

Rinse rice until completely transparent in several waters. Lay rice in an even layer over the entire surface of the stewpan, without mixing with zirvak. Pour boiling water into the saucepan so that it covers the rice by 1 centimeter. Cover with a lid, increase heat and bring to a boil. Then reduce the heat to low and cook without a lid until the liquid is completely absorbed. Then close the saucepan with a lid and bring to readiness for 20-30 minutes.

Pilaf is ready. It remains to serve it beautifully to the table. To do this, put the head of garlic and pieces of meat on a separate plate. Cut the meat into 2 cm pieces.