Loose pilaf of lamb and pork
There is controversy over which meat is betterto use for cooking delicious pilaf correctly, there is a lot of discussion. Almost as much as around the question: "What kind of rice is better?" Each Eastern or Asian country has its own opinion on this matter. It is clear that Muslims, due to religious beliefs, cannot cook pork, so they usually cook rice with lamb or chicken. But if there are no such restrictions in your family, then be sure to try the recipe described below and you will definitely be able to make delicious pilaf. Ingredients:
- pork (flesh) - 500 g
- lamb (flesh) - 500 g
- rice with a long grain - 1 kg
- sunflower oil for frying
- onion (large) - 4 pieces
- carrots (large) - 4 pieces
- garlic - 2 heads
- bay leaves - 5 pieces
- salt, black ground pepper - to taste
- 1 tablespoon turmeric
This recipe, judging by the quantity of itingredients, designed for a large company. But such pilaf can be cooked in a smaller volume. Just follow the specified proportions, cutting down on grams. Remember that rice, meat and vegetables should be taken in the same ratio - 1:1:1. Then you will be able to make crumbly pilaf, tasty, rich and having an extremely appetizing appearance. No less important is the cookware in which you will cook. It is better to take a cast iron cauldron, a large deep frying pan will do. So, first, thoroughly wash the rice, fill it with water and leave for about an hour. Peel the onion and carrot, rinse and cut accordingly, into half rings and thin strips. Wash the meat, dry it and cut into equal pieces of medium size. Pour vegetable oil into the frying pan and heat it until white smoke appears. Put the meat, quickly fry on all sides until brown and pour it into the cauldron. Add the chopped onion to the frying pan and when it turns golden, add it to the meat. You don't have to fry the carrots, just add them to the cauldron right away. Salt your zirvak well, season it with spices and stir. Strain the rice and lay it out in an even layer on top of the meat and vegetables. Now carefully pour in water along the side of the cauldron, it should cover everything by about 1 centimeter. Turn the heat up to maximum, wait until the pilaf boils, then reduce the heat to medium, pierce the rice to the very bottom in several places and cover with a lid. Cook for 20-30 minutes, then turn off the heat, stick more garlic cloves into the top layer, cover the cauldron with a blanket or rug and let the pilaf "come to rest", as they used to say in the old days.
Loose pilaf with chicken
In summer you want to eat something light and tastyand nutritious at the same time. And if we, women, can be satisfied with a vegetable salad and a cheese sandwich, then men will not be delighted with such a menu. Children also need good nutrition. The recipe described below will satisfy all these requirements and will not take much of your time. Ingredients:
- chicken fillet - 400 g
- steamed rice - 1,5 cups
- carrots (medium) - 2 pieces
- onion - 2 pieces
- sunflower oil for roasting
- garlic - 4 cloves
- seasoning for pilaf - to taste
- salt - to taste
- greens - 1 small bundle
Method of preparation:As always, any recipe begins with preparing the ingredients. Rinse the rice under running water until it turns white and soak it. Cut the clean, dried meat into small pieces. Peel the vegetables, wash them and cut them into any shape. Of course, it is preferable to cut the onion into half rings and the carrots into strips. But if you don’t have time, you can do it in any other way, even chop them with a grater. Pour vegetable oil into a cauldron, heat it up well and put the meat in with the onion. Fry until the onion becomes transparent and add the carrots. Cook until golden brown. That’s it, now pour in some water and simmer the zirvak until done, remembering to salt and season it well. You can add the greens either immediately or just before serving. Transfer the pre-strained rice into the cauldron and smooth it out. Don't forget to make holes with a spatula all the way to the bottom, as any recipe requires, so that the water boils away faster. Cook over medium heat until the liquid drains from the surface of the cauldron. Now stick a few cloves of garlic into the rice, cover the cauldron with a lid and wrap it in something warm. After 10-15 minutes, the rice will absorb excess moisture and become crumbly and very appetizing. You can stir and serve.
Friable Uzbek pilaf at home
Oh, how beautiful pilaf looks when cookedaccording to all the rules of Uzbek national cuisine! And how wonderful it smells! There is no hint of the notorious lumps, the rice is incredibly crumbly, almost amber. Yes, competing with professionals is a losing proposition. But even at home you can cook excellent tasty pilaf if you take this simple recipe into service. Ingredients:
- lamb (veal) - 500 g
- onion - 500 g
- carrots - 500 g
- rice with a long grain - 500 g
- vegetable oil - 150 g
- garlic - 1 head
- salt, spices - to taste
Method of preparation:Rinse the rice and soak it in cold water. Cut the clean and dry meat into small equal pieces. Peel and wash the vegetables, except for the head of garlic. Cut the onion into large cubes, and simply grate the carrots on a coarse grater if you don’t want to bother with cutting them into strips. Pour the required amount of vegetable oil into the frying pan, heat it up properly and fry the meat until golden brown for 20 minutes, remembering to stir occasionally so that it doesn’t burn. Then add the onion and continue frying for another 5 minutes. After the specified time, you can pour in the carrots, season the vegetables and meat with spices and cook the zirvak for 5-7 minutes. Then remove the frying pan from the heat and carefully transfer its contents to a cauldron with a thick bottom. Place the rice on top of the zirvak in an even layer, don’t forget to drain the water from it. Add 2-3 teaspoons of salt, some people like more, some like less, so be guided by your own preferences. Now carefully pour water in a thin stream, it should cover the rice by about 1 centimeter. If you pour less, the pilaf will be too dry, and if you overdo it, then instead of crumbly, you will get those notorious stuck lumps. Put the cauldron on the fire, wait until its contents boil, and cover with a lid. The heating temperature of the burner must be made minimal, because to cook crumbly pilaf, you need steam, not boiling liquid. After 20 minutes, you can turn off the heat, the rice will reach the desired state under the lid in a quarter of an hour. Stir everything and serve. The pilaf is delicious while it is hot.
Loose pilaf with beef
“Well, this is completely unrealistic to do!" - many housewives will exclaim and they will be wrong. The recipe below will completely refute your beliefs if you risk trying it. Indeed, this type of meat is not in favor with chefs, because to cook it correctly, patience and time are required. But pilaf with beef is always very tasty, it turns out crumbly and moderately fatty. And its aroma will make the whole family run to the kitchen and impatiently wait for an invitation to the table. The recipe does not contain any special secrets, so you can safely cook, conquering culinary peaks! Ingredients:
- beef without bone - 300 g
- rice with round grain - 2/3 cup
- carrots (medium) - 1 piece
- onion (large) - 1 piece
- refined sunflower oil
- salt, black ground pepper, bay leaves - to taste
Method of preparation:If the amount of ingredients seems too small, you can increase it, but only in compliance with the specified proportions. Otherwise, the recipe will be broken, and it is unlikely that you will be able to cook a truly crumbly and tasty pilaf. So, cut the washed and dried meat into small identical cubes, put it in a small saucepan and pour 1 liter of water. Cook it over medium heat. As soon as the foam appears, carefully remove it, salt the broth, season with pepper and bay leaf. Cook for half an hour. Then take the meat out on a plate, and pour the remaining liquid into a cup, you will need it later. Peel the vegetables, wash and cut: onion - into half rings, and carrots - into strips. Take a deep thick-walled frying pan, heat vegetable oil in it, put the meat, add carrots and sauté over medium heat for 5 minutes. Then pour in the onion and cook for another 3 minutes. At the same time, boil water on another burner. Quickly rinse the rice under running water, drain well and add to the meat and vegetables for frying. This will take 3-4 minutes. After the specified time, pour boiling water and the broth in which the meat was cooked. In total, you should use 250 ml of liquid, no more. Cover the pan with a lid and cook over low heat until the water evaporates. Do not stir the rice and zirvak under any circumstances. For the first 15 minutes, you cannot even look under the lid, but then monitor the liquid level by making holes to the bottom of the pan. As soon as you see that there is no more gravy, turn off the burner and leave the pilaf on a warm stove for another 10 minutes. It is best to serve with a salad of cabbage and fresh vegetables. Each recipe described in this article has its own features that allow you to cook delicious pilaf correctly and make the rice crumbly. If you carefully follow all the recommendations, the dish will delight you with its appetizing appearance and rich, rich taste. As you can see, you should not blame the rice of the wrong type for failures, as many housewives usually do. Much more important is following the algorithm for cooking pilaf and choosing the right ratio of meat, cereals and vegetables. But you can and even should experiment with spices. If you want to get a beautiful golden color of rice, add a little saffron, as is customary in Asia. Local chefs also put cumin and barberry. The seasoning, traditionally used in Europe, contains paprika, black pepper, cumin, onion and garlic. The dish with it will taste different from the Asian one. Try it, look for your own combinations of spices, do not be afraid to experiment, and then delicious pilaf will become your culinary "strong point"!
