pilaw recipe classic For sure there is not a single person who would notI have not tried pilaf. The latter is a dish of rice and meat, cooked in a special way. There are a lot of options for cooking this dish today. So, the classic recipe of Uzbek pilaf includes mutton and rice cereals of the type of devzira, and spices are also an essential attribute of the eastern cuisine. Often it's barberry, dried black and yellow zira, cardamom. Russian housewives mainly use basil, marjoram and rosemary. So, as you can see, each recipe is a separate culinary story, which has its own individual characteristics. Pilaf is made from lamb, pork, a more tender and less fatty food is obtained from veal and beef. For those who observe fasting or, in principle, do not accept meat consumption, a recipe from rice with vegetables or fruits is perfect. Gradually, with the development of culinary art, the chefs invented a lot of the most unusual and original dishes, so today the traditional meat pilaf, which many have got used to it, has many analogues. If desired, you can make a dish with apples, carrots and sweet peppers, with seafood. It's enough just to pick up the recipe you liked and put it into practice, and we'll be happy to help you with it. classic pilaf

Pilau "Uzbek traditions" with mutton and spices

Classics of Uzbek cuisine is pilaf. According to the traditions there, the preparation of the food is entrusted to the head of the family - a man. It is believed that it is the representative of the strong half of humanity that can fully cope with the task entrusted to it and make the most delicious pilaf. And in general, in Uzbekistan, the cooking of meat is trusted exclusively by men. Russians are not familiar with such concepts, so every member of the family can make a dish, regardless of gender. We suggest starting with basics and consider a classic recipe for food with mutton. Note that the meat is rather fat, so the pilaf will be very satisfying. Serve it with lots of greenery and fresh vegetables. Ingredients: For pilaf:

  • fine table salt - at the discretion of the chef
  • 1.5 kg juicy fresh mutton
  • 1.2 kg rice devzira (it is better to use a special cereal of the grade, but if you do not find it, take the usual long-grain rice)
  • 450 g white onion
  • two teaspoons of barberry
  • head of young garlic - if desired
  • 800 g of orange carrots
  • 400-450 ml of refined vegetable oil
  • zira - tablespoon

For submission:

  • a bunch of fresh parsley and dill

Cooking method: There are so many options for the dish, which we are talking about today, that you can cook a pilaf for at least a day and at the same time never again. For example, the classic recipe for Fergani food is based on the use of fatty fat. In this case, you will not need vegetable oil, you simply cut the product in thin strips, draw the fat out of it in the preheated container and fry the vegetables and meat in it. Armenian pilaf from Samarkand is distinguished by seasonings, and the Italian recipe with veal and peas is so original that it is not a sin to put it on the festive table. As you can see, there are a lot of cooking methods, so if you like cooking, let's learn together. Of the products indicated in the recipe, the output will be about 8 liters of pilaf. So you will be able to feed a large company. What is not the reason to invite your friends to nature and together with them to cook aromatic pilaf in a cauldron? Especially since it's quite easy to do it, see for yourself. So, first in advance - better the night before - thoroughly rinse the crust of the devzir under the tap. Adhere to the rule of "seven waters", which means that rice should be watered at least seven times, until it starts to drain crystal clear liquid. When you can cope with the task, fill it with a new portion of water and leave to infuse. If there is no time, hold it for at least 120-180 minutes, and ideally the procedure should take about five to six hours. If you cook pilaf at home, of course, about any kazan can not go and speeches. In this case, use an ordinary thick-walled pot, a sprinkler or an indispensable assistant to every modern hostess - a multibar. Now let's prepare the products: peel the onion and chop it with half-rings of medium thickness. Carrots can be grated, but the classic version of the dish provides for cutting it in the form of straw. Rinse the lamb well, then put it on paper towels and let it drain. Then chop with large cubes of the same size - no more than 3 cm. Place the pan or cauldron (depending on where you cook the pilaf: at home or outdoors) to warm up. Pour the vegetable oil into the dishes and wait until it starts to hiss, then pour the bulb into it. If during cooking, notice that the oil is slightly bitter, take note of the following recipe: fry it in black until onions, cut into four parts. This will help get rid of the unpleasant aftertaste, and then throw the vegetable itself, you will not need it. Cook onions with constant stirring, otherwise it will burn. As soon as he gets a beautiful golden brown crust, pour the pieces of lamb here. Note that to cover the dishes with a lid is by no means impossible, since the ingredients will be stewed. This will need to be done only after laying the rice. Check the meat, if it is browned on one side, gently turn it over with a spatula. In this case, make sure that the onion does not turn into "coals," for this, constantly stir the food, if necessary, reduce the heat. After 15 minutes, pour carrots into the pan, continue to prepare the resulting mass, actively working with a spoon, about a quarter of an hour. Meanwhile, put water on the stove, as soon as it starts bubbling, pour it into the future pilaf. Attention, boiling water should only cover the ingredients. Now reduce the flame of the burner, pour into the dishes about two tablespoons of fine table salt, enter your favorite seasonings (preferably dried). The traditional recipe provides for the use of zira and barberry, as well as cardamom. You can add a few peas of black pepper, combine all the spices in one bowl and crush them with a special mortar, then pour into the zirvak. This is the name for the mass of vegetables and meat prepared for the future pilaf. By the way, if you want to give the dish spicy and sharp, add a few pods of dried red pepper. While the dish is languishing, peel the garlic. A young vegetable is laid in pilaf with rice, because it is much faster than the old one, it becomes soft and decays. In addition, it should be noted that according to all the rules of cooking, garlic is put whole, without dividing it into denticles. It's time to check the dirwak for taste - the meat should be soft. If you think that the food is too salty, do not worry. Subsequently, excess of this ingredient will absorb rice. Now a few more times wash it, throwing it back in a colander, let it drain. Then pour into the dishes, distribute evenly over the vegetable-meat mass, but do not mix. Add the head of garlic and pour everything with a fresh portion of boiling water. The liquid should rise above the food by no more than 2 cm. Do not change the intensity of the fire - leave the dish to boil until the water completely evaporates. After about 20-25 minutes, check the rice for a taste, if it is hard and crunches on the teeth, enter some more liquid. The most important thing in preparing this plov is not to miss the moment when the water is gone, and the croup is almost ready. That is, it should not be too soft, since the pilaf will reach the dish with the lid closed for about half an hour. Reduce the heat to a minimum, then collect the croup with a slide in the center of the pan or cauldron. Close the plate tightly, gently press it down, lower the lid on top and leave it for another fifteen minutes. Then completely turn off the heat and allow the dish to stand for a while. Before serving, mix and place on the table with fresh herbs. classic pilaw recipe

Classic pilaf in Italian with vegetables and veal

We offer to master one more recipe incrediblyappetizing, hearty and lean pilaf. For fans of experiments and devotees of original solutions, the following dish will do the best. Arrange an evening of Italian cuisine and surprise guests with risotto with peas, vegetables and tender veal in combination with chicken liver. Be sure, your friends did not try this pilau yet. Ingredients:

  • 200 g fresh veal
  • 1.5 faceted glass of long-grain non-sticky rice
  • bulb - one piece
  • 1 liter of low-fat chicken broth (we recommend cooking it from poultry)
  • celery root
  • 15 ml of olive oil
  • 110 g of tender chicken liver
  • 50 g of hard cheese, grated
  • salt
  • two tablespoons of melted butter
  • 1.5 cup peeled peas

Cooking method: In our country the most popular among owners are such kinds of pilaf, as Uzbek, Fergana, Samarkand. Some people prefer a vegetable dish, so do not add meat to it. However, everything gets boring and sometimes the soul needs a variety. It is for such moments and the following recipe is suitable. Risotto - this is the name of the Italian pilaf - is very delicate, satisfying and incredibly piquant. Do not believe me? Then we suggest to make sure of this in practice, independently mastering the following instruction. So, first of all carefully rinse the veal, put it on special paper napkins and let it drain. In the meantime, peel onions and celery, chop them in small pieces. Cut the dried meat with a knife on medium cubes of the same size. To save a lot of time, we recommend to cook the broth beforehand, for example, from the evening. During the night it will not deteriorate, but in the morning you will be much quicker to master the preparation of Italian pilaf. By the way, to make it more appetizing and useful, we recommend using a homemade chicken for broth. Put the last warm up, and in the meantime, cut small pieces of pre-washed and dried liver. Now heat the saucepan and put the creamy product in it, as soon as it completely melts, pour the vegetable oil into the same bowl. After pour the celery together with the onions, fry, without forgetting to stir occasionally, about five to seven minutes. After the specified time, add veal, chicken liver, as well as peas. Regarding the latter, we note that it should be previously soaked in warm water for one and a half to two hours. In this case, the pilaf will be more gentle and tender. Fry the ingredients with constant stirring until they change color, if necessary, enter a little more oil. Rinse the rice well (at least seven times) until perfectly clean water begins to drain from it. By the way, if you want to cope with the preparation of meals quickly, we advise you to pre-soak the croup for at least 30-60 minutes in advance. After washing, flip it over the colander, as soon as it drains, pour into a sauté pan with meat and vegetables. Spread the rice evenly, so that it completely covers all the ingredients. After a few seconds, pour in the hot broth. Now reduce the flame of the burner and let the sauce boil, you do not need to cover the dishes with a lid. Periodically stir the food, as the liquid evaporates, add chicken broth in small portions. Pilaf in Italian languishes for at least 20 minutes, try it for taste - rice and veal should be soft. If desired, add a piece of butter, then sprinkle with grated cheese. By the way, for flavor, we advise you to bring a pair of cloves of garlic. In this case, chop it with thin plates. Also, the spices, for example, dried basil or marjoram, will not be superfluous, - they will add a risotto spice. Traditionally, the dish is served with vegetables, fresh herbs, lettuce leaves. You can do with a special sauce: tomato, soy or other. We hope that this recipe will help you organize a pleasant and satisfying evening of real Italian cuisine. Today we shared with our readers the secrets of preparing an incredibly rich and very popular dish. Let these tips help make your diet more diverse, original and, of course, mouth-watering. By itself, pilaf is a rather simple dish, which even a novice, inexperienced cook can certainly cook. The main thing is to follow the instructions exactly and have patience, because the dish languishes on average from 60 minutes to one and a half or two hours. But the efforts spent, believe me, are worth it - your relatives and guests will be delighted with pilaf. On whatever recipe you stop, remember, you always need to cook with pleasure.