pilaw recipe As soon as it comes to cooking meat and rice,mind instantly comes one name - pilaf. Indeed, this long-standing Asian food has gained immense popularity all over the world thanks to an incredibly harmonious combination of its ingredients. And how can you not love this delicious dish, which just makes you crazy with your scents? But it's not just the spices and the choice of the right meat. Of great importance is the algorithm itself for the preparation of real pilaf. It is important to know in which sequence it is necessary to lay all ingredients in the cauldron, at which stage they should be seasoned and salted. In addition, the beauty of the dish depends on your art in slicing vegetables. And this is not all secrets. Want to know the rest? Then your attention is a description of the most famous recipes of pilaf. Each of them has its own distinctive features, but all of them are equally delicious and aromatic. recipe for pilaf

Pilaf with lamb

It is with mutton that the present Uzbekpilaf in the classical sense. Indeed, this meat can not be combined with rice. It is moderately fatty, has a specific flavor and taste. If before you have never cooked pilaf with mutton, be sure to try to master this recipe. The dish is very tasty and full. It is important to observe the right balance and not to break proportions. Ingredients:

  • lamb without bone - 500 grams
  • carrots - 500 grams
  • onion - 500 grams
  • long grain parboiled rice - 1 glass
  • garlic - 6 denticles
  • vegetable oil - 100 grams
  • salt - to taste
  • hops-suneli - 0.5 teaspoons
  • barberry - 1 teaspoon
  • the water is cold

Rinse the rice under running cold water andsoak it for a while. In the meantime, take care of vegetables. Clean them and cut them. Onion - preferably semi-rings, and carrots - thin straws. This is done this way: first cut the whole vegetable diagonally, trying to get oval plates 0.5 cm thick each, and from them should already be a long straw. If the vegetables are prepared, go to the meat. It needs to be cut quite large, otherwise in the process of roasting lamb leaves all juice. Now take the container for the future pilau. This can be a deep cast-iron frying pan or cauldron. A mandatory requirement for the dishes is the presence of a dense lid and thick walls to avoid burning ingredients during frying and stewing. Pour the sunflower oil into the chosen container and heat it on fire. Now start to prepare zirvak - the basis of any pilau. Send meat, cut into pieces, into a frying pan or a cauldron. When it is fried, add onions, then carrots. If you think that there are a lot of vegetables and meat, do not worry, because during the extinguishing they will significantly decrease in volume. The classic recipe involves preparing the zirvak in two stages: for 15 minutes on high heat with constant stirring and without a lid, then for the same amount of time covered and at rest. At the end of the first stage, sauce should be properly seasoned and seasoned. In addition to the spices specified in the recipe, you can use basil, cumin, black pepper, coriander and bay leaf. In any case, with spices try not to overdo it so they do not score the taste of the meat itself. When zirvak will evaporate, that is, it will significantly decrease in volume, over it lay rice and pour all the water (necessarily cold) so that it covers a couple of centimeters of the contents of the pan or cauldron. Fire reduce and make the weak. Cook the pilaf for an hour, without stirring or peering under the lid. 10 minutes before the end of the process, stick garlic cloves in rice, previously peeled from the upper layer of the husk. Then remove the dish from the fire and wrap the cauldron or frying pan with a warm blanket. This will allow the plov "to smash", as the experienced housewives say, and to achieve the necessary condition. If you do not have the patience to wait, then you can submit immediately, but it's better to wait a little longer. Believe me, the taste of the dish will become even richer and more rich. recipes of pilaf

Plov in Ferghana

Although the variations on the topic of pilau at the present timethere is a huge amount, the classic recipe has the name "in Fergani" or "in Uzbek," which is basically the same thing. In this case, a large number of various ingredients are used, which are not only a special kind of rice, but also mutton of two kinds. Interesting and unusual is the very presentation of the present Uzbek plov, but about everything in order. Ingredients:

  • lamb without bone - 700 grams
  • lamb bone with meat - 300 grams
  • fat lamb (sheep) - 200 grams
  • rice (sort of Devzira) - 1 kilogram
  • onion - 3 pieces
  • carrots - 1 kilogram
  • garlic - 2 heads
  • Sunflower oil - 150 grams
  • 1,5 tea spoons
  • pepper red spicy - 2 pieces
  • onion white - 2 pieces
  • tomato - 4 pieces
  • red pepper powder - to taste
  • salt - to taste

To begin with, especially if you are preparing this dishfor the first time, prepare all products beforehand. Cut the meat into medium pieces, bacon - small cubes. Onions and carrots clean and wash, with garlic remove all the husk. If you bought the rice on the market, where the national Uzbek spices are sold, then it must first be sorted out to remove pebbles, which can subsequently damage the teeth. Then the rump should be thoroughly rinsed under a stream of running water, so that it becomes transparent, and soak. It's time to move on to the next stage. Cut the onions into thin half rings, and carrots with long straws. In no case do not use a grater for this purpose, only hand-knife work is one of the indispensable conditions for the preparation of the present Uzbek pilaf. Carrot slice sprinkle a pinch of sugar to start the process of secreting the juice. Take the cast-iron cauldron and put it on the fire. Pour in the sunflower oil, warm it up well and throw a small bulb into it. With it, you determine the optimum temperature at which you need to roast lamb. If the bulb becomes rosy in a few seconds, it means that it's time to lay fat lard. It should turn into golden cracklings. As soon as this happens, pull them out with a noise and attach. If you cook pilaf in nature or guests are already impatient to look at the kitchen, offer them an aperitif with such an improvised snack, supplemented with slices of black bread. As a rule, this is always a win-win option. In Kazan, send lamb stones, salt them, season with a piece of zira and carefully fry. From the degree of roasting the seeds will depend on the color of your pilau. It will turn out rich and beautiful, if the meat on them turns bright brown. As soon as this happens, fill the onion with cauliflower. It should become golden. Do not forget to stir the ingredients of the zirvak so that they do not burn out. Now lay the basic meat - the pulp of mutton. It should not be cooked for more than 10 minutes, so that it is not fried, but only lightly browned. It was the turn of carrots to go to the cauldron. Stir it with the rest of the ingredients, do it carefully so that the straw does not break. As soon as the carrot is soft, add 1 liter of cold water and increase the fire so that the zirvak will boil. Put garlic and hot pepper into it (wholly!), Reduce the temperature of the burner. The basis for pilaf must be prepared on low heat. After about 30 minutes, generously salt the contents of the cauliflower, and pepper and garlic, remove and transfer to a separate plate. With rice, drain the water and gently lay it over the dirvak, smooth it and do not mix it in any way. Cover the cauldron with a lid and cook, from time to time controlling the level of the liquid - the less it is, the weaker the fire under the cauldron should be. Once the water has gone inside, sprinkle the rice with the remaining zira, rubbing it in the palms of your hands. And now it's time to take advantage of a special reception by Uzbek chefs. They collect rice from the edges of the cauldron to its middle, forming a small hill. At the same time, vegetables are not affected. After a few minutes, remove the sample from the cereals in the central part of the cauldron. If the rice is hard, add 1 cup of water. Ideally, it should become elastic and crumbly, but in no case boil. In the middle of a rice slide, make a groove, place the garlic and pepper that you put on the plate earlier, and bury it. Cover the Kazan tightly with a lid, so that there are no cracks left. Fire reduce to a minimum and continue to cook the pilaf for another 10 minutes. Then turn the hotplate off, but do not remove the cauldron and let the dish reach the desired condition (for another 15 minutes). While the pilaf is infused, cut the tomatoes into thin slices, and the white onion - half rings. To get away the bitterness, rinse the onion sliced ​​with cool water. Of these ingredients, prepare a salad, salt, season with red pepper and a pinch of zira, mix. Remove pilices of garlic and hot pepper from the pilaf. If possible, get the lamb bones. All the rest, gently mix and put on a large round dish. As decorations you can use chopped cilantro. Serve with a salad of tomatoes and white onions. pilaw recipes

Pilaf from pork

Pilaf from pork is, of course, a violationmost of the classic recipes. The dish itself with meat, rice and a variety of spices came to us from Asia. There, because of religious beliefs, it has long been customary to prepare dishes from lamb, beef and poultry, but pork was not in honor. But what prevents us from making our own changes to the classic recipes of Asian dishes? Especially if these innovations do not make the dish worse than the original, but the taste turns out to be simply divine! Ingredients:

  • pork without bone - 500 grams
  • carrots - 500 grams
  • onion - 500 grams
  • long grain parboiled rice - 1.5 cups
  • salt - to taste
  • sunflower oil - 100 grams
  • spices (paprika, zira, turmeric, barberry)

Cooking method: The above amount of ingredients you can change at your own discretion: do more or less. It is important to simply observe the basic proportions, namely, meat, onions and carrots should always be taken in equal quantities. Accordingly, calculate how much rice you will need, but in this case it is important not to overdo it: let it be slightly less than much more than the other ingredients. With regard to seasonings, it is best to buy the same quantity of each in the market separately, and mix the home yourself. In this case, you will get exactly that ratio, which can be called optimal. In addition, then the seasoning will last for a long time, because pilaf is a very tasty dish, which is loved by adults and children, that's why they cook it quite often. So, where to start? First, rinse the rice thoroughly, pour it in cold water and leave it for a while. Meat cut into pieces of medium size, they should all be about the same. Take a thick-walled cauldron, pour oil into it and put it on the fire. The prescription shows the approximate amount of oil. If you have fat pork, then you may need less, and if too lean, then more. Oil in the cast-iron cauldron needs to be ignited. To do this, put a small bulb in it, cut in half. As soon as it gets flushed, it means that the oil has reached the right temperature. Onions get a noisy, and in its place send roast meat. While it is cooking, cut the onions. It can be semirings or cubes - as you like. But for carrots provided a single type of slicing - straws. Some housewives, trying to reduce the time for the preparation of pilaf, use a grater. This can not be done, because the carrot will lose its integrity and disintegrate. The type of dish when served will suffer significantly. It is better to use a knife and spend a little more time, but to preserve the beauty and aesthetics of the dish. By the time you are done with slicing vegetables, the meat should already be ready. Pour onions and fry until golden brown. After that, add the carrots and continue cooking for another 5 minutes. Do not forget to stir the contents of the cauldron so that it does not burn out. Now put 1 teaspoon of the seasoning prepared for pilaf by combining the spices specified in the recipe. Stir everything and pour water so that it covers the meat and vegetables a little. What you have got is called zirvak - the sauce for pilau. Salt her and let it boil. Then try it, the zirvak should taste salty, because you put rice in it and add water. Cover the cauldron with a lid and leave for 15-20 minutes on low heat. This time should be more than enough for cooking pork. In the meantime, drain the water from the rice and, if the meat has become soft, put it into the cauldron. Water add so much that it is 2 centimeters greater than its contents. Cover everything with a lid and leave to cook over low heat for 40 minutes or an hour. Time depends on the amount of rice you use. The water should evaporate completely, then the pilaf will be ready. If there is still a lot of liquid, and the rice is cooked, use a fork to make holes in it to the bottom of the cauldron, cover it again and reduce the fire to a minimum. Finished pilaf put on a large dish or lay out on plates plates. Let it be prepared with a retreat from the classic recipe, but its taste did not make it worse. Try it and see for yourself!

Pilaf in Margilan with dolma and eggs

This recipe is also Uzbek, and it is namedIn honor of the city, which owes its origin. But the way of preparation, and some ingredients, and the dish itself, have a number of significant differences from the classical version of pilaf. However, on the taste of his qualities, this was reflected exclusively on the positive side. Want to make sure? Then be sure to prepare this unusual pilaf. Ingredients:

  • lamb (pulp) - 1.5 kilograms
  • rice (Uzbek, hard varieties) - 1 kilogram
  • fatty fat - 350 grams
  • onion - 4 pieces
  • carrots - 1 kilogram
  • eggs - 4 pieces
  • garlic - 3 heads
  • pepper red spicy - 2 pieces
  • grape leaves - 40 pieces
  • black spice - 1,5 tablespoons
  • black pepper - to taste
  • salt - to taste
  • green cilantro - to taste

First of all it is necessary to prepare forcemeat,which is required for the dolma. In the classical version, half of the meat should be finely chopped, but if you do not want to spend this time, then pass it through the meat grinder. Add to it onion, chopped cubes, cilantro and part of fatty fat. By the way, if the lamb you choose contains enough fat, then reduce the amount of fat by about half. The resulting mince is sent to a skillet and fry until the meat is white. Then season and season with pepper. With spices, be careful, because they will later be in the plov. When the mince is slightly cool, you can wrap the dolma. In the middle of the grape leaf, put 1 teaspoon of fried meat and spin. The Uzbeks do this very cleverly with the help of four fingers - a little finger, a large, nameless and index finger. But you are unlikely to be so skillful, so just fold the leaves with a envelope. Then tightly hang the resulting dolma on a thick thread and tie the ends. By the way, if the kazan in which it is necessary to cook pilaf, has small sizes, then it is better to make such "garlands" a few. Eggs boil hard and cool. Now it's time to cook the dirwak. Rinse rice very carefully and soak in cold water. The harder it is, the more time it will take for that. Peel the carrots with long straws, and onions with thin rings. Remain the remaining fatty fat and turn it into small cubes and send it to a warmed-up kettle. If necessary, add a little refined sunflower oil. Finished cracklings get out and put on a separate plate. They can be eaten immediately. In Kazan, pour onion and fry it until golden brown. Then put the pieces of meat and mix everything during cooking. When the meat is properly fried, add carrots to it. The contents of the cauldron should settle slightly. Thoroughly mix everything. Clean the eggs and send them to the cauldron. Make sure that this gentle ingredient retains its integrity when frying. Continue cooking until the carrot is soft. Now you can add boiling water so that it completely covers all the contents of the cassava. Garlic heads should be removed from the uppermost layer of the husk and sent entirely to vegetables and meat along with pods of hot pepper. Drown them in the broth so that these ingredients give all their flavor and aroma to the zirvaku. When the sauce begins to boil, gently place in it "garlands" of dolma. Cook for about 30 minutes, pre-season with zira (0.5 teaspoon). Then season with zirvak. If you plan to use exactly the amount of rice that is indicated in the recipe, then it will take somewhere 2 tablespoons of salt. Otherwise, be guided by your own taste. It's time to pull dolm and boiled eggs from the broth. In their place lay rice, from which, as you know, you should first drain the water. Now carefully, so that it does not mix with vegetables and meat, add about 1 liter of boiling water or a little more - the main thing is that the liquid covers the rice by about a centimeter and a half. Add the fire and cook under the lid until all the water leaves the surface. Now lay over the rice dolma and eggs. Fire reduce, once again season with all the remaining zira and wait until the liquid completely evaporates. When this happens, cover the cauldron with a lid and leave the pilaf on the stove on the smallest fire for another 20 minutes. At the end of this time, carefully take out the dolma, eggs, garlic heads and pepper pods. Stir the contents of the kasana well so that the fat is evenly distributed throughout the rice. Then place the pilaf on a large round plate or clay tray, place dolma and eggs on top of it. Give the dish an appetizing look, decorating it at your own discretion, and quickly serve to the table, because it must be eaten hot. Of course, besides those described above, there are still a lot of other recipes of pilaf in the world. It can be cooked with chicken, as it is done, for example, in Lebanon. A classic recipe with mutton is often supplemented with dried fruits: prunes, raisins or dried apricots. And each of these and other options is delicious and harmonious in its own way. And even vegetarian pilaf can be cooked so that guests lick their fingers. Try, experiment and surprise your loved ones with a variety of recipes! And let each of your dishes become a small culinary masterpiece!

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