Traditionally, pilaf is referred to the dishes of oriental cuisine. The variety of variants of classic food is able to surprise even a real gourmet. And each recipe has its own "zest". Usually pilaf is made from lamb, pork or beef, less often - from chicken or minced meat, and in experimental cooking, do not forget even about seafood and fish ingredients. However, such combinations appeared only recently. In Uzbekistan and the Caucasus for flavor use special seasonings: turmeric, rosemary, cumin, zir, red and black peppers. Usually the food is made in a cauldron at the stake - this is, so to speak, the classic of the genre. Naturally, you can not resort to such a method at home, so a special gosyatnitsa or a saucepan with a thick bottom comes to the help of the housewives. Today we will consider a more modern way of preparing food - in this section we will tell you how to make pilaw from pork in a multivark. A user-friendly kitchen appliance is a real godsend for a woman. Firstly, thanks to non-stick coating, you save on oil, which means that you keep your health and figure safe and sound. After all, in a multivarquet, the dishes can be said to come in their own juice, while the products do not burn, but turn out soft and soft. Soups and cereals are cooked here, vegetables are stewed. Here is one of the important moments that allows you to save considerable time and energy: using a multivar, you do not have to wash the dishes. After all, all the stages of processing - from frying to cooking - the ingredients pass directly into the device itself. In it you can cook almost any dish. And now back to the eastern kitchen: thanks to the instructions below, you can easily make pilaw with pork in a multivark. You'll see, the dish will not yield to its analogue cooked at the stake. We will consider several options for food: from the classical Uzbek and ending with more modern combinations of products. After all, you see, not always in the refrigerator there are special seasonings, and lamb, which is included in the traditional plovine recipe, rather fatty, so it is not suitable for every stomach. Therefore, let's a little modernize the dish, and what will come of it, you will see, having mastered in practice one of the proposed culinary instructions.
Pilaf with tender pork and vegetables
It's no secret that todayrice is one of the main products widely used in various nationalities. On average, this crop is present in the diet of more than 60% of people around the world. From it prepare all sorts of food: from salads, soups, cereals and finishing with delicious desserts. Today we will talk about a dish of real men, which is familiar to almost everyone. Traditionally, for making pilaf, juicy and fresh mutton is selected. However, deciding to master this recipe, do not forget that the meat is very fat, so the dish turns out to be incredibly rich and heavy for the stomach. Not every body will respond well to such food. In order not to risk either your health, or the well-being and well-being of your loved ones, we advise you to use more "gentle", at the same time, no less delicious recipe in your household. Let's make a pilau based on pork, if you have a multivarka, be sure to put out the products in it, otherwise take the usual pan. Ingredients:
- 1/2 kilogram of fresh, scarlet pork (try to choose meat with a minimum amount of fat)
- 450 grams of round-grained rice
- two to three medium carrots
- red bulb (meaning sweet Crimean) - one piece
- 45 ml of olive oil (if there is none, take the usual vegetable)
- 0.5 teaspoon barberry
- the same amount of zira
- ground pepper (red or black) - optional
- three garlic cloves
- salt - for your individual taste
Cooking method: First, let's arrange a short excursion into the basis of the culinary business. The following information is useful not only for the preparation of pilaf - for whatever dish of rice you take, remember that first of all the croup should be thoroughly washed. There is even a special "rule of seven waters." Sprinkle the croup in a deep bowl and water it with cold running water until eventually the liquid becomes crystal clear. After all, as is known, at first water with rice is turbid, white. There is another way of washing the cereals - in saline solution. To do this, add to the purified water table salt (based on 1000 grams of rice take a large spoon). Thanks to such simple manipulations, flour or, as it is also called, the powder contained in the product will go away with the liquid. Then the pilaf is guaranteed to be tasty and crumbly, otherwise it may have an unpleasant, slightly bitter taste. So, let's get down to the culinary procedure. After carefully rinse the rice with one of the methods described, fold it into a colander, wait until it drains. In the meantime, pay attention to the rest of the ingredients. Remove the carrots from the peel, and the bulbs and garlic - from the peel. Then chop the first two products into small cubes of the same size. Turn the multivarker into the "Hot" mode, pour some oil into it and pour out the vegetables. Stir them for five to seven minutes with constant stirring. When they become softer and acquire a different shade, put into the dishes pork, pre-washed and well dried. Chop it in large pieces and cook for about a quarter of an hour under an open lid. As soon as you master, pour into the multivarka purified cold water, which should completely cover all the ingredients. To your taste, salt the food, then add the spices. You can safely experiment with the latter, deviating from the classical formula. However, in the traditional version, dried zirconia, very little black pepper, barberry, and marjoram are used to give a pilau flavor and special taste, and turmeric, slightly less often, turmeric. It's time to switch the device to another mode called "Quenching". Close the lid and continue cooking for another 40 minutes, at the very end, enter the washed and dried rice cake into it. By that time, some of the liquid has evaporated, so you have to pour some more water, which ideally should cover the ingredients by just one centimeter. Otherwise, the dish will come out too "wet" and sticky, but we do not need it. After the addition of cereals, the dish is prepared for another fifteen minutes. Then, put several whole garlic cloves into it and mix. Close the lid and let the plow cook some more time. If you have strictly followed the instructions and have done everything right, the food will turn out friable and insanely aromatic. Serve it with fresh vegetables, herbs and red dry wine. Bon appetit and hearty meal!
Plov on a modern style with raisins and stuffing
Let's depart from the classical formula andwe make pilaf, so to speak, in a modern way. We will replace traditional meat with pork-beef minced meat, due to which the price of the product at the output will significantly decrease. Such a method of cooking pilaf is suitable for emergency cases, when there is a catastrophic lack of time, and you do not want to leave your family members hungry either. In this case, the culinary procedure will be reduced by about fifteen minutes, or even more. Let's see what will come of it. Ingredients:
- fresh pork or ground beef (you can use a mixture of two kinds of product) - 650-700 grams
- 125 grams of white onions
- fine table salt - put to taste
- laurel leaves - if desired
- a few small pinches of ground black pepper
- large orange carrots
- 0,5 heads of garlic
- three to five grams of turmeric
- 35-50 grams of golden raisins
- 1/3 tablespoon paprika
- 20 ml of refined olive oil
Cooking method: Here is the first thing that you should start with, as thoroughly as possible, rinse the rice cereal until the crystal clear water drains from it. After discard the product in a colander and leave it to dry. Then, to your taste, pepper and salt the stuffing, pass it two or three times through the meat grinder. Thus, you will get rid of unnecessary lumps, due to which the dish will come out more tender and juicy. Remove from the onion and garlic the husks, peel the carrots from the skin. Then rinse the raisins under the tap and pour it with boiling water, put aside for a quarter of an hour. Berries should be infused as soon as they are sufficiently softened, get rid of excess liquid and squeeze them out with a special paper towel. Now proceed directly to the cooking: in the preheated multivarke working in the "Baking" mode, pour the amount of vegetable oil indicated in the recipe. Then chop the onions and carrots with medium cubes, pour them into the dishes. Without closing the lid, fry the vegetables until they change color and become soft. When this happens, add the previously prepared forcemeat. Continue cooking, periodically stirring the mass with a wooden or silicone spatula - made of special material, they do not scratch the heat resistant surface of the multivark. As soon as the minced lightens, combine the above ingredients with the already prepared rice. With active movements, mix the mass, then pour it with hot water, so that it covers only products by one or two centimeters. Focusing exclusively on their taste preferences, enter the salt and all the dried seasonings, except for ground paprika. Concerning the spices we note that they are not afraid to overdo it, because the fragrant pilaf turns out to be surprisingly appetizing. At the very end, add the raisins, then slam the lid of the dishes and continue to stew the dish, remaining all in the same mode. After about half an hour, add the garlic, pre-cleaning and chopping it into large pieces. A little more, and fragrant, juicy, thanks to the golden berries a little sweetish, pilaf from the stuffing can be served on the table. We hope you will like this modernized recipe.
Pilot "Uzbek motives"
Finally, we suggest considering the classicala recipe for incredibly fragrant and hearty pilau. Only if in the traditional form it is made from lamb, then we will take pork. And if you want, use both kinds of meat in equal proportion. Also, the composition of the dish includes peas - it should be done in advance, as early as possible, for example, the night before, soak in cold water. The product should soften well, as for the spices, then we added barberry, red pepper, zir, which are used in Uzbek cuisine. Of course, ideally the food is cooked at the stake, but you will not specifically take the family out to the nature to taste the pilaf? Therefore, we propose to make it in a multivariate, it will be even more useful. Ingredients:
- carrots - four pieces
- 550 g of any rice
- olive oil
- 60 g of peas
- three large bulbs
- 600 g fresh pork tenderloin
- a handful of soaked raisins
- barberry, and red ground pepper
- garlic - if desired
- zir and salt
Cooking method: Do not forget in advance - for a couple of hours before the beginning of all preparations - pour the peas with cold water. Otherwise, it will remain firm and ruin the future pilaf. Then rinse the rice under the tap until a clear, clear liquid flows from it. Remember the following rule: when purchasing meat for Uzbek food, take the product at a rate of 1 kg for four to five adults. Then it will come off satisfying and similar to a traditional dish. First rinse the pork, then dry it with a towel and cut off excess fat, then chop into large cubes. By the way, we will open a little secret: pilaf will cook much faster if you keep rice croup for about an hour in cool water. You will see how much it will save your precious time. Now prepare the vegetables: peel the carrots with a thin straw, and onions - medium cubes. If using garlic, peel off the husks from it, then cut each tooth with a knife into two or three pieces. Do not add too much, otherwise the aroma of garlic will break the taste of the pilau itself. When you are done with all the preparations, turn the multivarker into the "Frying" mode and pour a few milliliters of oil into it. We recommend you to buy refined olive oil, in comparison with other types of vegetable product, it is considered more useful. Pour the onion into the bowl, brown it with constant stirring. When it becomes lighter and softer, enter the carrot. Continue cooking in the same mode, periodically turning the ingredients with a spoon. Then comes the turn of meat - add it to the dishes and simmer for at least 40 minutes. When done, pour the products with boiling water, which should completely cover them. Attention, now is the time to introduce peas and spices: barberry, bitter red pepper, zir, do not forget about salt. Even if you slightly overdo it with the latter, it does not matter. All the surplus will absorb the rice croup, which, by the way, is pawned at the very last moment, when the zirvak - the so-called mass of fried vegetables and meat - is almost ready. After adding rice, switch the kitchen appliance to "Quenching" mode, close the lid tightly and wait 45 minutes. After the specified time, check the pilaf-groats should be friable. Make a shallow notch in it, pour the pre-soaked raisins into it, then add a few garlic cloves. If you notice that the water has completely evaporated, add about 1/4 cup of hot liquid. By the way, if you make pilaf from pork or beef, you can extinguish it on meat broth. Then it will turn out more satisfying and saturated, but with mutton you should not experiment, it is in itself quite fat. To mitigate this effect, it is recommended to serve a dish with a lot of greenery, for example, dill or parsley. Often, a pial with grains of pomegranate or wine vinegar is placed on the table. The acid will help to eliminate excessive fat content. There is an opinion that pilaf is exclusively a man's dish, which should be prepared by the head of the family. Maybe, it is true, but in our latitudes most of the household chores are with the woman. Therefore, if you want to taste delicious food, do not necessarily wait until your man will be on the stove. Surprise it with a fragrant, crumbly plov on the basis of pork, cooked in a multivark. If you do not have such a device, take a normal pan with a thick, thick bottom. We hope these recipes take root in your family. We wish you successful and exceptionally successful culinary experiments.