Cooking Instructions
- First, you need to choose the right meat for cooking. The most suitable parts of the carcass will be the brisket and scapula.
- Secondly, the recipe for cooking a delicious plov means another feature: meat can not be stewed for more than three hours.
The rice is washed several times until the water isit will clear and not become transparent. The shape of rice is better to choose long-grain (Krasnodar rice, Basmati rice). Carrots are cut into strips, and rice - semirings. The meat is washed and dried using a paper towel. Meat is better cut into pieces not too small in size. Traditional dishes for real pilau are cauldron. If there is no cauldron, then, of course, you can take a pan. It is desirable that the pot had a thick bottom. The meat will have to be fried in a frying pan. It is necessary to watch, that it is not overdried and not burnt. 
Homemade bovine pilaf recipe
This extraordinary, delicious dish should be able todo every housewife. The recipe is easy to prepare, so even an amateur and beginner can cook it. To do this, you need the following ingredients:
- 0.5 kg of beef
- 100 g of vegetable oil
- 50 g of bacon
- 1 glass of long grain rice
- 0.5 kg of carrots
- 0,5 kg of onion
- 6 cloves of garlic
- hops-suneli and other condiments
- salt to taste
Cooking method: Preparing zirvak is the main part of pilaf. Zirvak consists of onions, meat and carrots. In the hot cauldron we pour oil. Then add the onions and fry until golden. Then fry beef and a slice of bacon for about 7 minutes and add the carrots. On average, the zirvak prepares half an hour. First, it is roasted open, and then covered with a lid. In the end, add salt and other spices. We wash the rice and put it in the dirwak without mixing it. Top with water, so that the rice was covered. Stew it is necessary until prepared. 10 minutes before the end of frying, you need to stick garlic cloves. After removing from the plate, pilaf should brew for about an hour. It is better to wrap it in a warm blanket.
Uzbek recipe for pilaf from beef
Plov is a national dish of Uzbeks. Therefore, it is better than they are, no one prepares it. You will need these ingredients:
- 1 kg of beef
- 700 g of onion
- 700 g carrots
- 1 kg of rice
- 1 tsp ziri, thyme, barberry
- 1 garlic
- 4 tablespoons vegetable oils
- salt
- pepper
Cooking method: If the meat is fat, then the fat is best removed. Kazan glow, pour in vegetable oil and fry the meat. The meat should remain juicy inside, and outside roasted. You can pour the vegetable oil. Take the meat out of the cauldron, pour in onion, fry it in the same oil as the beef, then pour the meat back into the onion and add chopped carrots. So fry zirvak necessary until the carrots are not stuck and do not decrease in volume three times. Then water is added to the zirvak, so that its level is slightly higher than vegetables with meat. Extinguished on low heat for two hours. That the water does not boil away, the pilaf is stirred and, if necessary, water is poured. Then you need to add salt and pepper to taste. After adding the rice and pour it with boiling water again, so that the water level is slightly higher than that contained in the cauldron of pilaf. Stew until done. 10 minutes before the end of cooking in plov stick garlic cloves. After removing from the fire, pilaf from beef should be allowed to brew for 20 minutes. Stir and serve. 
Fergana Plov Pheasant Recipe
This is an improved delicious pilaf. To taste it superb and unmatched. In different parts of Asia, pilaf is prepared in different ways, both in technology and in composition. But basically the recipe, of course, remains unchanged. Necessarily used rice, meat, carrots and onions. For Ferghana pilaf you will need:
- 300 g of beef
- 250 g of onion
- 250 g carrots
- 500 g of rice
- 250 g of vegetable oil
- salt
- spices
Preparation: Rice is washed and soaked. Kazan is heated and fried in it onions in vegetable oil. Add the beef and fry another 15 minutes. We spread the carrots cut into straws and fry for another 10 minutes. Then add salt to taste. We bring the water to a boil, add the spices: saffron, barberry, black and red pepper, ziru, turmeric, etc. It turns out zirvak, which is stewed with the lid closed for 2 hours. Rice is poured over the meat, poured in water, put it out until it is ready. After removing from heat, we insist 15 minutes.
Useful tips for cooking
If you make pilaf in a pot, then rice is in the processcooking is better to mix, so that he absorbed the taste of spices and meat. Ancient Uzbeks did not mix the dish, as a real pilau cooked on an open fire, in which case it could not be stirred.
- Carrots should be cut with long straws diagonally. Do not rub it on a grater or cut with a knife into small pieces.
- Zirvak must be cooked correctly. That is, you must observe the proportions: meat, carrots and onions should be in equal proportion.
- The onion is cut into half rings.
- Zirvak is preparing on the most intense fire.
- The best skillet for pilau (if there is no cauldron) is thick cast-iron.
What to do if pilaf is for you tooa high-calorie dish? To remove some ingredients from it does not make sense - the dish will lose its uniqueness. In this difficult situation there is a way out - you need not to remove the components, and add. For example, you can add tomatoes and peppers - these are healthy vegetables, which will slightly reduce caloric content by increasing the volume of the product and add spice to the dish. Tomatoes need to be scalded with boiling water and remove hard peel, and pepper beforehand peeled or placed in the microwave to make the skin soft and easily removed. Vegetable oil, on which the zirvak is fried, can be replaced with animal fat or lard. Whatever the recipe, the main thing is the soul and the right approach to cooking. Bon Appetit!
