Where the first plov
Plov is such an ancient dish that the first time about itis mentioned in the epic and folk tales of Central Asia. The well-known doctor of antiquity Abu Ali ibn Sina recommended this dish with ailments and some minor illnesses. At that time, pilaf was considered an expensive meal and on the table of poor people appeared quite rarely. And wealthy people proudly treated them to their guests. In Uzbekistan this dish of rice and meat is called "palov osh". Linguists believe that this phrase relates to the Greek language, in which there is the word "poluv", that is, a diverse composition. How true this hypothesis is, it is difficult to say, but against it is the fact that in the national Greek cuisine such a dish as pilaf was not. Every favorite dish or drink has a legend about their occurrence. This fate and pilaf did not pass. The most beautiful story of his appearance belongs to the Uzbek people and dates back to the time of Bukhara Khanate. It tells about the unhappy love of the son of the ruler of Bukhara to the daughter of a poor artisan. From the anguish, the prince stopped eating and sleeping. To find out the reason for this state of his son, the ruler called Ibn Sina. He quickly realized what was the matter here, and told the man who knew the city well, to list the names of his quarters. The healer himself always watched the prince's pulse. When the area where his beloved lived was named, the young man became agitated and his pulse became more frequent. In the same way, an artisan was found. To restore strength before the wedding, Ibn Sina ordered the prince to have "palov osh". So the famous Uzbek pilau began its march through the country. 
How to choose rice for pilaf
Rice is the main constituent of any pilaf. Meat for this dish you can choose any, including chicken, you can also experiment with rice. A competent hostess understands that if you do not understand the varieties of rice, then instead of pilaf you can cook porridge. But if she wants to make a crumbly delicious pilau of pork, then it's best to choose long-grain rice. It is most often used in Uzbek cuisine. Very good in pilaf such varieties as the Khan and Pakistani. The dish in which the usual roundish rice is laid will be more glutinous, but not less tasty. When choosing rice, you should carefully inspect the package for the presence of rice crumbs and powder in it. You should know that the brittle varieties of this cereal are not suitable for pilaf. It would be nice to get acquainted with the inscriptions on the package. This will help to avoid mistakes and not buy steamed rice. The dish with him will be fresh and tasteless. If the groats are processed by steam, Parboiled will tell you about it. In the eastern countries it is believed that the optimal choice will be a yellowish, slightly transparent coarse-grained rice.
Ways of cooking rice for pilaf
To make plov from pork rice needs eitherin a raw form, or in a folding. Undoubtedly, in any of the options, the rump should be touched and rinsed well, repeatedly changing the water. With the laying of raw rice, no one will have difficulties, but with the hinged everything is a bit more complicated. The fact is that in some types of pilaf (most often when it is cooked at home), the rice is pre-cooked until half cooked. To do this, the groats are poured with plenty of salted boiling water and cooked for a short fire for only 10 minutes. You can cook in a mixture of water and milk in a ratio of 50:50. In some cases, the necessary oil is added to the boiling water. This method is suitable for friable pilaf. If a dish is chosen for khan or pakistan rice, for it there is a special way of preparation. First of all, the rump should be thoroughly rinsed and cleaned. Then, you need to take a pan and put 2-3 tablespoons of salt on its bottom, wrapped in a piece of cloth. It should not have villi and coloring components. After that, over this convolution, the prepared croup is poured and filled with cold water. All this is insisted for at least 8-10 hours. After this time, the rice is removed and washed well. Now he is ready to bookmark the pilaf, which will turn out very tasty. The most delicious rice, as they say in the East, is obtained as follows: the groats are moved, washed and 20 minutes soaked in cold water. Then the rice should be allowed to dry, for which it is thrown back to the colander. Then it should be mixed with the red-hot oil in the cauliflower and fry until the grains have some transparency. After that, when the croup cools, it needs to be poured with salted boiling water or meat broth, also boiling. It is necessary to observe a proportion of 1: 1.5, where the last digit indicates the amount of water. Then, for a few minutes, the groats should be cooked on high heat, having previously laid the load on the lid. After that, the fire is reduced and rice is cooked until all the liquid has evaporated. In Central Asia, it is believed that such a pilau will be the real. 
Choosing pork for pilaf
To cook real pilaf at home, you needKnow which part of the carcass is most suitable for this purpose. The best option is to choose a pulp, in which little lived and fat. Pilaf with pork on a bone has a peculiar taste and aroma. Perfect for this dish is the neck or the neck. Some landladies prefer to make pilaf on pork ribs. In short, any piece of meat that does not have too much fat is suitable. Fresh pork has a pink color. If the meat looks slightly dried and has a thin crust, this does not mean that it is not suitable for food. However, you need to pay attention to the fact that it does not have any spots of a different color. If you attach a hand to fresh pork, it should remain almost dry. In the event that slime is noticeable, then it is better not to buy such meat. You also need to pay attention to its smell. In order for the meat to retain all its taste qualities, it needs to be thawed only at room temperature, and not under warm running water. Pork is often quite fatty, so all fat and films need to be cut. If there are veins, they too are removed. Then cut the fillets into small pieces. If the ribs are chosen, they should be chopped and rinsed, so that small fragments of bones do not come in the pilaf. Before laying, the meat should be washed and discarded in a colander, since the moisture when frying pork with spices will be superfluous.
How to cook a real pilaf?
For the preparation of pilaf with pork will needa cauldron or a pot with a thick bottom and walls. Suitable and deep thick-walled frying pan, and brazier with non-stick coating. A very successful pilau with pork is obtained in a multivariate. Every housewife knows that this dish can be prepared in many ways. How to make a delicious pilaf with pork properly, there is no single solution. There are many recipes for very decent dishes.
Seasonings and spices for pilaf
What spices and spices to use dependsfrom the recipe of pilaf. In Uzbek cuisine, zira and barberry are very respected. No dish, in which there is rice and meat, can not do without them. If you consider the recipes of the European orientation, but not oriental, then there are often pepper black ground and peas, paprika, coriander, bay leaf. Many people like to make pilaw from pork with the addition of dried fruits. In this case, it has a very unusual taste and excellent flavor. Seasonings and spices, which are sold in glass containers, are of higher quality, so they are slightly more expensive. You can buy ready-made mixtures of condiments for pilaf, but they do not suit every hostess and do not suit all recipes. A ready dish is often sprinkled with herbs: coriander, marjoram, basil. A simple recipe for pilau with pork In this dish, only the flesh of pork, without bones. It should be cleaned of the film and cut off too soft and thin fabrics. These trimmings will be useful later. Then the pork must be washed, dried and cut into small cubes. To save time, you first need to do the rice. The rump is washed and poured with boiled water at room temperature for 40 minutes. Water is needed so much that it protrudes slightly over rice. While he is swelling, we are engaged in vegetables and meat. For 1 kg of pork you need to take 350 grams of rice, 0.5 kg of carrots and onions, garlic head, 2 tomatoes and 3 tablespoons of tomato paste. Since this piano plovina recipe is quite simple, seasonings and spices are taken here that are to the taste of the hostess and her home. Onions are cut into large, semirings, carrots - straws. Many people rub it on a grater, but this is not acceptable for plov. With a sharp knife from tomatoes, remove the cuticle and gently cut them into cubes of medium size. Garlic must be cleaned and leave the teeth whole. In this recipe, there is a little trick: chopped onions and carrots need to be mixed. Next, the dishes are taken, in which it is decided to cook the pilaf, on its bottom is poured vegetable oil, preferably olive. It will take 250-300 g. A handful of onions and carrots are put into boiling oil, fried. At a time when the vegetables start to brown, you need to cut the meat into the frying pan. Here they should be very well fried. Then the oil is completely freed from all the ingredients that are simply thrown away. It was the turn of the pork, which fried for 20 minutes with the same strength, with constant stirring. Then lay the remaining onions and carrots. Frying pan cover with a lid and leave the meat with vegetables stew for 7-9 minutes. After that, tomatoes are added, mixed, and the mixture of products is again stewed under the lid for 5 minutes. Now in the pan you need to pour so much boiled water so that it protrudes over the products at the thickness of the little finger. After the water boils, spread tomato paste, salt and pepper. This whole mixture of products should be cooked for 10-15 minutes. During this time, you need to prepare the selected spices and, after the necessary time, add them to the frying pan along with the cloves of garlic. After 5 minutes of extinguishing laid out rice, which should be leveled. Now you need to make the weakest fire and cook the pilaf for 20-25 minutes. 
Complex plov recipe with pork This way fromconnoisseurs of oriental cuisine. It deliberately does not indicate the weight of the ingredients, but explains the patterns, knowledge of which will help at home to make friable real oriental pilaw from pork. Meat, carrots and onions need to take the same amount, and rice can be taken 2 times more than pork. In this dish must be present black zira, dried barberry, paprika, turmeric and salt. Seasonings in the right amount are pre-mixed. As in the previous recipe, rice should be soaked in cool boiled water for at least 40 minutes. In the cauldron, you should pour the oil, taking into account the fat content of the meat. If it is lean, then you need much more oil. It should be heated, but not overheated. Determine the readiness of the oil can be done this way: you need to put in it half of a small bulb and wait until it blushes. As soon as this happens, we remove the onions with a noise. And we lay pork cut into pieces. While the meat is fried, the carrots are cut into strips, and the onions are half-rings. Pork must be mixed periodically. After a 10-minute roast, the onions are added to the meat and prepared until golden color is obtained. Now you need to lay out the carrots and fry it with onions and meat for 5 minutes, constantly stirring. Then the mixture of products is poured with boiled water in such a way that it covers them not less than 1 cm. What is now in the cauldron is called zirvak - sauce for pilaf. You need to give it a boil, add the spices and lay out the rice. Kazan is covered with a lid, the fire is reduced, and after 20 minutes the crumbly pilaf is ready. To the table it is served on a large open dish. Now you know how to cook a pilaf from a pork house.
