Loose pilaf of lamb and pork
Disputes about what kind of meat is betteruse to make a delicious pilau correctly, a lot is being done. Almost as much as around the question: "And what kind of rice will suit more?". In every eastern or Asian country there is an opinion on this. It is clear that Muslims can not cook pork because of religious beliefs, so they usually make 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 be able to make a 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 amount of its ingredients,is designed for a large company. But such pilaf can be cooked and in a smaller volume. Just follow the specified proportions, truncating the 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, delicious, rich and extremely tasty. No less important and the dishes in which you will cook. It is better to take cauldron from cast iron, and a large deep frying pan will do. So, to begin with, rinse the rice thoroughly, pour it with water and leave for about an hour. Onions and carrots clean, rinse and slice, respectively, with half rings and thin straws. Wash meat, dry and cut into equal pieces of medium size. In the pan, pour the vegetable oil and warm it until white smoke appears. Lay out the meat, quickly fry on all sides until brown and pour it into the cauldron. On the frying pan, send onion sliced, and when it becomes golden, place it on the meat. Carrots can not be fried, and sent to the casserole immediately. Well salt your zirvak, season with spices and stir. Rice exfoliate and lay flat on top of meat and vegetables. Now carefully, on the wall of the cauldron, pour in the water, it should cover everything by about 1 centimeter. Fire make the maximum, wait for the pilaf to boil, then reduce the temperature of heating the burner to averages, puncture the rice to the bottom in several places and cover it. Cooking should be 20-30 minutes, then turn off the fire, stick more garlic cloves into the top layer, cover the kazan with a blanket or rug and let the plov "come", as they said in the old days. 
Loose pilaf with chicken
In summer, you want to eat something light, delicious andsimultaneously nutritious. And if we, women, can be content with a vegetable salad and a sandwich with cheese, then men will not be delighted with such a menu. In good nutrition, and need children. The recipe described below will satisfy all these requirements and will not take you much 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
Cooking method: As always, any recipe begins with the preparation of ingredients. Rinse the rice under running water until it turns white, and soak. Pure the dried meat into small pieces. Vegetables brush, wash and cut in any shape. Preferably, of course, onion - semirings, and carrots - straws. But if there is no time, then it is possible and in any other way, even grind with a float. In Kazan, pour the vegetable oil, warm it properly and lay the meat along with the onion. Fry until the onion is clear, and add the carrots. Cooking should be golden brown. All, now pour a little water and stew the dirwak until ready, not forgetting how to salt it and season it. You can add greenery both immediately and immediately before serving. Rice, previously strained, also shift into the cauldron and level. Do not forget to make a shovel hole to the very bottom, as required by any recipe, so that the water boils out faster. Cooking should be on medium heat, until the liquid has gone inside the cauldron from the surface. Now stick a few cloves of garlic in rice, cover the cauldron with a lid and wrap it with something warm. After 10-15 minutes rice will absorb excess moisture and become friable and very appetizing. You can mix and serve to the table. 
Friable Uzbek pilaf at home
Ah, how nice it looks to be a pilaf, if you cookit is by all the rules of the Uzbek national cuisine! And how wonderful it smells! There is also no hint of the notorious lumps, rice is incredibly friable, almost amber. Yes, with professionals to compete - this is a knowingly losing affair. But even at home, you can cook an excellent delicious pilaf, if you take this simple recipe. 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
Cooking method: Rinse rice and soak in cold water. Clean pure and dry meat in small identical pieces. Vegetables, except for the head of garlic, brush and wash. Onion cut into large cubes, and carrots simply grate on a large grater, if you do not want to mess with cutting straw. In the frying pan pour the necessary amount of vegetable oil, heat it properly and fry the meat to a ruddy color for 20 minutes, not forgetting to stir in time, so as not to burn. Then add the onion and continue frying for another 5 minutes. After the specified time, you can pour out the carrots, season the vegetables and meat with spices and cook the zirvak for 5-7 minutes. After removing the frying pan from the fire and gently shift its contents into a cauldron with a thick bottom. On top of the zirvak, lay an even layer of rice, from which do not forget to drain the water. Add 2-3 teaspoons of salt, someone likes to have more, and some - to less, so be guided by your own preferences. Now gently, in a thin trickle, pour all the water, it should cover the rice by about 1 centimeter. If you pour less, the pilaf will come out excessively dry, and if you overdo it, then instead of friability get those most notorious clumps of clots. Put the cauldron on the fire, wait for its contents to boil, and cover with a lid. The temperature of the heating of the burner should be made minimal, in fact, in order to prepare a crumbly pilaf, steam is needed, and not a bubbling of the liquid. After 20 minutes, the fire can be turned off, the rice will reach the desired state under the lid for a quarter of an hour. Stir and serve. Pilaf is delicious while hot. 
Loose pilaf with beef
"Well, this is generally impossible to do!"- exclaim many mistresses and will be wrong. The recipe that follows below will completely disprove your beliefs if you risk trying it out. Indeed, this kind of meat is not in the honor of the cooks, because in order to properly prepare it, you need patience and time. But pilaf with beef is always very tasty, it turns out friable and moderately fat. And his fragrance will make the whole family run to the kitchen and wait impatiently for the invitation to the table. No special secrets recipe does not contain, so you can safely cook by 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
Cooking method: If the amount of ingredients seems too small, you can increase it, but only with the specified proportions. Otherwise, the recipe will be broken, and it is unlikely to cook a truly friable and delicious pilaf. So, washed and dried meat cut into small identical cubes, put in a small saucepan and pour 1 liter of water. Cook it should be over medium heat. As soon as the foam appears, carefully remove it, add the broth, season with pepper and bay leaf. You need to cook for half an hour. Then take the meat on a plate, and pour the remaining liquid into a cup, you will need it later. Vegetables clean, wash and cut: onions - half rings, and carrots - straws. Take a deep thick-walled frying pan, heat vegetable oil in it, lay out the meat, add the carrots and pass over medium heat for 5 minutes. Then pour the onion and cook for another 3 minutes. At the same time, on the other burner, boil the water. Quickly rinse under running water rice, well strain and send to meat and vegetables for frying. This will take 3-4 minutes. After the specified time, pour all the boiling water and broth, which cooked meat. In total, you should leave 250 ml of liquid, not more. Cover the frying pan with a lid and boil on low heat until the water evaporates. Do not mix rice and zirvak. The first 15 minutes, even under the lid can not look, but then watch the level of liquid, making holes to the bottom of the pan. As soon as you see that the gravy is gone, turn the hotplate off, and leave the pilaf on the warm stove for another 10 minutes. Serve better with cabbage salad and fresh vegetables. Each recipe described in this article has its own peculiarities, which make it possible to prepare a delicious pilau correctly and make the rice crumbly. If you carefully follow all the recommendations, then the dish will please you with its mouth-watering view and rich rich taste. As you can see, you should not blame for the failures of rice of the wrong sort, as many housewives usually do. It is much more important to observe the algorithm of cooking pilaf and choose the right ratio of meat, cereals and vegetables. But with spices you can and even need to experiment. If you want to get a beautiful golden color of rice, add a little saffron, as is customary in Asia. The cooks there also put zira and barberry. Seasoning, traditionally used in Europe, includes paprika, black pepper, cumin, onions and garlic. The dish with it will taste different from Asian. Try, look for your own combinations of spices, do not be afraid to experiment, and then delicious pilaf will become your culinary "horse"!
