Pilaf «Original» with dried apricots
To cook a delicious pilaf on a fire, do notit is necessary to have great culinary skills - just pick the right, detailed and understandable recipe. We suggest starting with the classics of the genre: let's make a meat pilaf with the addition of kurbyuk fat and rice devzira. This dish belongs to the Uzbek cuisine, thanks to the abundance of spices it turns out to be insanely aromatic and spicy. At home, it can be cooked in a gooseberry or in a pot with thick walls, also an excellent option - to use a multivark. This kitchen appliance is convenient in that all procedures - and frying, and stewing, and boiling - pass directly into it. So when the cooking is finished, the hostess will not have to wash the dishes. However, today we are talking about a "bonfire" version of pilaf, so take the cauldron, read carefully the recipe, buy the necessary products and go to nature. While children will play, and friends talk, you can cook a dish. You'll see, it's very simple. Ingredients:
- table salt - for your individual taste
- 500 g of juicy lamb pulp
- the same amount of special rice devzira (this sort of cereals is included in the traditional recipe, however it is not easy to find it, in that case add the usual rice)
- zira - at your discretion
- 400 g orange or yellow carrot
- 200 grams of fatty fat (for lack of such, it is recommended to cook pilaf in vegetable oil)
- four to five pinch of dried barberry
- three large onion bulbs
- 300 g of pre-soaked dried apricots
- hot peppers - a few pods (add as desired)
- 15 g coriander seeds
Cooking method: The traditional recipe for oriental pilaf is based on the use of mutton. This meat is mainly added to Uzbek, Samarkand, Turkish food. The above dishes are varieties of pilaf. In fact, there are a lot of them and each of them has its own peculiarities, usually they are distinguished only by certain spices and some ingredients. However, the procedure of cooking the dish in all cases is the same: first you need to prepare zirvak, then fill it with rice, pour water and leave to stew on low heat. Everything is simple and clear, you can be sure of this only by mastering the food in practice, what, in fact, we propose to do. So, first thing on the eve of the evening or a few hours before the start of the culinary procedure, carefully rinse the rice under the tap. First, from it will go muddy white water, when it brightens and becomes crystal clear, pour the rump into a colander and wait until it drains. As mentioned above, it is better to cook traditional pilaf from rice devzira. Do not be surprised if it will come across small pebbles and chips: with their help, purify the rump. Your task is to thoroughly wash it. Once you are done, fill it with a new portion of lightly salted liquid and leave for two or three hours to insist. Go ahead: peel off the onion, then chop it as thinly as possible, preferably with semirings. Now remove the carrots from the carrot and chop it with medium-sized straws of the same size. Rinse the mutton under the tap and cut it into small cubes, and the fatty fat is a piece. The recipe gradually moves to completion, build a fire and put the cauldron to warm up. Put lard in the dishes and, stirring occasionally, dunk the fat out of it. As soon as you notice that the cracklings have darkened and acquired a brownish-golden hue, remove them with noise and for a while shift into a separate plate. It's time to put onions in a bowl. When he starts to crunch and change color, combine it with mutton and continue to cook the future zirvak - this name is a lot of vegetables and meat for pilaf. Be sure to mix the ingredients periodically, otherwise they can burn and the dish will be spoiled. Once the mutton is well fried and covered with an appetizing crust, pour carrot straw into the cauldron. Smooth it with a spoon and do not touch the dish for three minutes. When the vegetable darkens a little, stir the mass with active movements and, without reducing the fire, continue cooking for a while. We offer to diversify the classic recipe, for which we use dried apricots. You can also make pilaf with prunes, raisins or even do without dried fruits. Then every master comes to his discretion. So, pour the dried apricots with warm water and let them stand a little. When they are soft enough, dry them with paper napkins and cut into thin strips. Let's start with spices: no recipe of Eastern pilaf can be dispensed with dried zira (usually black, less often yellow), barberry, and coriander seeds. If you do not find these ingredients, we advise you to prepare a dish with rosemary, cumin or marjoram. These seasonings are also ideally "fit" in the recipe for meat pilaf. So, join the deep piale of spices and carefully pound them with a mortar. The resulting mixture is poured into the cauldron, here add the salt. Even if you slightly overdo it with the latter, do not panic, since later all the excess will absorb the rice. Pour the products with hot water (you need about two glasses), which should be boiled in advance. Now reduce the flame and leave the pilaf to languish, without covering it with a lid. After about 40-45 minutes, when all the liquid evaporates, enter the dried fruit and here again pour the washed and dried rice. Attention, spread it evenly over lamb and vegetables, do not mix. Now pour in a new bowl of boiling water, which should completely cover all the ingredients. Lower the lid on the lid for ten minutes, then remove it and continue to cook the aromatic pilaf. In the end, the food should turn friable and tender, try the groats for taste: if it crunches, make a groove in it and pour in a few milliliters (not more than 50) of hot water. When finished, put out the fire and let the pilau stand for about half an hour. Before serving, place it in the form of a slide on a flat plate, decorating with pieces of meat, dried apricots and vegetables. Agree, the recipe is rather simple, the only negative is the rather long cooking procedure. However, the efforts spent will pay off with a vengeance - all those gathered at a picnic will certainly be satisfied, no one will go home hungry. If you like spicy food, we recommend you to cook pilaf with red pepper - put a few pods together with rice in the cauldron. Also for flavor you can add garlic head. In general, "include" the imagination and cook with love - then it will definitely turn out to be incredibly appetizing. As a garnish, serve fresh vegetables and greens, for example. parsley, cilantro or dill. 
Beef pilaf with prunes
Pilaf at the stake can be cooked differentlyways. For example, if you are a vegetarian, take a vegetable recipe from which meat is completely excluded. You can make a dish with rice in combination with fresh or dried fruit. Pick up the food, focusing on your taste, and our task is to present you the most original and interesting variations of pilaf. Let's consider one of them: we suggest cooking a bonfire with prunes, beef and vegetables at the stake. Thanks to saffron, barberry and zir, it will turn out to be very fragrant, and turmeric will give plov an appetizing brownish-golden hue. Ingredients:
- 1 kg of good long grain rice
- salt - according to your taste
- 1.3 liters of purified boiled water
- 750 g of white onion
- about a kilogram of orange carrots
- 1.2 kg of young beef
- freshly ground black pepper
- five pinch of saffron
- young garlic - one head
- 200-250 ml of vegetable (refined) oil
- zira and barberry - one tablespoon of each kind of seasoning
- turmeric - to taste
- 60-75 g of soft prunes
Cooking method: Each recipe of pilaf, whatever you take, begins with washing and soaking rice. So carefully rinse it in running water, when it becomes perfectly clean, pour it into the crockery and take the latter aside. The rice should swell well, it will take at least one and a half hours. Thanks to this simple procedure, you will spend much less time preparing the dish. By the way, in order to do everything right, keep the following proportion: for a kilogram of rice, take a liter of warm water, which in advance dissolve a small spoon of table salt. Now build a fire and hang on a tripod or special chain of small cossacks. While he warms up, we go further, observing the recipe. So, pre-washed piece of beef dry with a towel, then chop it with the same cubes of medium size. Prunes pour into a deep plate and fill with hot water, then cover and remove steeping. It should soften - when this happens, get rid of excess liquid, and cut the dried fruits into thin strips. After studying the first recipe, you could make sure that you can cook pilaf on fattened fat. In this case, the dish is very fat, so we decided to use vegetable oil. Pour it into the preheated cauldron, as soon as it starts to hiss, put the beef here. Fry it until half cooked with regular stirring. When the pieces of meat are covered with an appetizing crust and darken, season them and pepper. Then pour into the dishes grated carrots on an average grater, gently spread it with a spoon over the entire surface of the dish. After about seven to ten minutes, the vegetable will become softer, which means that it is time to add a chopped onion. While the ingredients are roasting, boil water and make a special mixture. To do this, combine in one bowl a cumin - this is the second name of zira, barberry, and saffron. With effort working a mortar, mash the seasonings, turning them into a homogeneous dry mass. Pour it into the cauldron together with turmeric and a small amount of table salt, without stirring, enter prunes. Leave the dish to languish, and after eight minutes add the swollen rice into it and fill it with boiling water, which ideally should only lightly cover the foods, towering above them by a maximum of 1.5 cm. Put some liquid in the spoon and taste it if you think fill it with a little more salt. Continue to cook, at the same time the dirk should be at the bottom of the dishes, and the rice on top, so you do not need to mix the mass. While the water does not boil away, add the head of garlic to the cauldron, after cleaning it from the husks. It is not necessary to divide the vegetable into denticles, put it whole. By the way, remember the rule: if you use young garlic, add it to the dish with rice. But the stale, that is, the older product should be put in the dishes at the very beginning, during the laying of meat. After half an hour, check the pilaf, make a small depression in it with a spoon or a wooden stick. Has the water evaporated? Are the products soft and juicy? Means, the dish is completely ready. Remove it from the heat, cover it and let it brew. This rather original recipe will appeal to lovers of delights, not frightened experiments. Prunes give the meat a rich and slightly sweetish taste. To beautifully serve the dish, lay it on a large flat plate with a slide, sprinkle with pomegranate seeds. Bon Appetit! 
Fruit pilaf without meat
Since we are talking about fruit pilaf - if youstudied the previous dishes, then noticed that they consisted of dried apricots and prunes, - we offer to consider another insanely appetizing, but most importantly, simple and accessible to each recipe. This time we will do without meat ingredients, which will not only simplify the cooking procedure itself, but will also make it much cheaper. You will need an economical set of products and a minimum of time. Such a delicacy is an ideal option for a light luncheon or dinner. Fruit pilaf with apples, raisins and vegetables can be cooked both at home in a saucepan and in nature in a cauldron. Let's take a closer look at the latter case. So, carefully study the recipe and put it into practice together. Ingredients: Pilaf:
- 350-400 g of well washed rice cereal
- two medium bulbs
- salt, as well as granulated sugar - to taste
- a large sweet apple
- Dried or fresh basil - optional
- A handful of soaked and dried prunes
- 40 g of soft raisins
- Ground ginger and turmeric - added at the discretion of the hostess
- 50 g dried apricots
- 40 ml of olive oil
For submission:
- 25 g melted honey
- 10 g of butter
Cooking method: Probably, in the minds of almost every person, when mentioning plov, images of a fragrant dish of rice with meat pop up: beef, pork, lamb, chicken and so on. However, in fact, if you delve into cooking, you can find a lot of the most incredible recipes of this dish. So, in the Italian interpretation it is called "risotto" and is prepared with peas, veal and an abundance of spices. We offer to expand our culinary horizon and master one more insanely appetizing and very useful dish - fruit pilaf. For its preparation, meat will not be needed - thanks to its seasonings, the dish will turn out to be fragrant, and apples, raisins and dried apricots will give it a slightly sweet taste. This pilau is perfect for an early breakfast: it will cheer up and energize for the whole day. Serve the dish best with a piece of butter or honey, pre-melted on a steam bath. So, build a small fire and hang the cauldron on the tripod, you can also lay down bricks on the sides of the fire and put dishes on them. While she warms up, prepare the food. First of all, peel the onion and cut it into small cubes. Dried fruits - prunes and raisins - put them in separate bowls and pour them with warm water, then cover with a lid. The products must be infused, then they will soften, and the pilaf will come out tender and juicy. Cut dried apricots in thin strips, then start the apple: peel off the peel and remove the core, remove the pits. The remaining flesh is chopped into medium cubes of the same size. By this time, the cauldron should already be warmed up, pour a little olive oil in it and wait until it starts to hiss. Only after this, put onions in a bowl, fry it for no longer than four minutes. When it brightens and softens, pour pieces of apple into the cauldron. With regard to rice, we note that it is recommended in advance - not earlier than two to three hours before the start of the culinary procedure - rinse under a tap and soak in warm water. Groats need to swell well, in this case, the pilaf will not only turn out to be more gentle, but will also be prepared much faster. So take note and use this rule. Let's return to the prunes and raisins: pour off excess liquid from them, rinse thoroughly the dried fruits, then wring dry with a towel. Then cut into small pieces of straw and pour into the dishes to the rest of the products. Fry the ingredients for a couple of minutes, stirring occasionally with a spoon. When the mass drains the juice and becomes softer, sprinkle it with sugar, sprinkle a pinch of salt, enter turmeric, ginger and, if desired, ground pepper. An excellent addition to the pilau will also be curry. Now a few more times rinse the rice and dry it, throwing it back in a colander. After pour the rump into a kakan with dried fruits and pour a little boiling water. He should a few centimeters - no more than two - to cover the food. Put several leaves of fresh or dried basil into the dish and wait until the water has completely evaporated. When this happens, extinguish the flame, cover the pilau tightly with a lid and leave it to languish for fifteen minutes. Before serving, distribute in portions, add butter and pour honey.
Pilaf "in Samarkand" with chickpeas and lamb
Let's return to the meat types of pilaf. The next recipe, which is offered to readers, is cooked at the stake with the addition of fatty fat. If you are concerned that the food will turn out to be too fat, full of harmful cholesterol, fry the products in vegetable oil. So that it does not become bitter, brown the onions in it, pre-cut into four parts. When it turns black and almost turns into coals, get the vegetable out of the dishes, and in the remaining oil, cook the pilaf. Ingredients:
- a piece of fat - take about 200 grams
- washed rice - 1,2 kg
- 1.5 kg of lamb on bone
- young garlic - four heads
- onion - four medium pieces
- 20 g of red capsicum
- 950 g carrots
- a glass of chickpeas (be sure to pre-soak the peas)
- a tablespoon of black zira
- 15 g of salt
- ground pepper (black or red)
Cooking method: Before proceeding directly to the culinary procedure, let's dwell on some of the nuances of the dish. Firstly, the chickpeas used in the dish is itself quite hard, so it should be well soaked, which will take from three to five hours, so we advise you to do it the night before. When choosing garlic, try to get a young one, it prepares faster, it needs to be put in kazan together with rice, but the old vegetable is with meat. Do not skimp on the seasonings, they will give the dish a rich, truly unforgettable aroma. Well, let's get down to the culinary procedure? So, lesson one: following the rule of "seven waters", rinse the rice well, after pouring it with purified water and remove to the side. While he insists and swells, chop the meat into large pieces with a knife. Then cut into thin slices of lard, and peel the carrots on a grater, or cut them into strips. Onions chop into thin semicircles. By this time, the cauldron should already be well heated - pour into it cubes of fat and fry, periodically turning the spoon. After cracklings are browned, will become crispy and will acquire a dark, brown hue, remove them from the dishes. Now the place of fat will take lamb: fry it from all sides, then season with salt and ground black or red pepper. It will also be very tasty if you make a mixture of the two above mentioned seasonings. Pour into the hot oil, chopped onion rings and two handfuls of carrots. Do not reduce the flame, keep cooking. Once the vegetables are browned and become golden orange, make the fire less and pour the remaining carrots on top. Traditionally in Samarkand pilaf garlic is laid whole, sometimes even without cleaning it from the husks. However, if desired, you can divide it into slices and each shove between pieces of meat. Take a shallow bowl, combine in it seasonings, for example, ziru, finely chopped hot pepper, barberry, cumin and others at your discretion, and carefully rub them, using a special mortar for this. The resulting aromatic mixture is poured into a dish. We are almost close to completion - again, back to the rice. After he is infused, wash it a few more times under the tap, then fold. Enter into the dishes peas, pour everything cleaned with hot water and continue to cook without mixing. After about half an hour, when all the liquid evaporates, and the croup already flows well, add it to the cauldron. Pour neatly, evenly distributing rice over the surface of the vegetable-meat mass. In a separate bowl, dilute a half liter of boiling water with salt. Pour the mixture into a future pilaf, now increase the flame. As the dish is being cooked, water will begin to escape from the surface of the rice. So, it's time to turn it around: gently prune the croup with a special spatula and gently swap the layers. The rice that was below will be on top, and the lower one, on the contrary, will take the place of the upper one. After the procedure, leave the pilaf for another 40 minutes, then check if the water evaporates. If yes, cover the cauldron with a plate or lid, reduce the fire to a minimum and record another half hour. Notice, all this time to touch the pilaf - to look into it, to turn it - it is not necessary. While he is languishing, better cover the table. After the specified 30 minutes you can serve the food: lay it in the form of a slide on a large flat dish, from above add meat, decorate with peas and vegetables. At the top, hoist garlic and a few pods. We hope that lunch on nature will be a great success, and all the guests will be satisfied. Plov only looks and ignorant sounds scary. In fact, it is not difficult to prepare it, you just need to observe exactly this or that culinary instruction. The food turns out to be insanely rich and appetizing, its only drawback can be called a rather long cooking procedure. However, as they say, the main thing is the final result. And he, believe me, will surpass even your wildest expectations.
