If you decide to get together a big company,we recommend to cook a fragrant Uzbek pilaf. If we talk about the classic, then the traditional recipe for the dish includes lamb. However, it should be borne in mind that this meat is rather fat, so the dish will not be suitable for every stomach. In case of overeating, heartburn, nausea and other symptoms may occur. To avoid health problems and not to disappoint guests, add beef or pork to the dish, in rare cases, use chicken. A real Uzbek pilau is usually cooked with a lot of dried spices. Often it is cardamom, zira, coriander, turmeric, as well as barberry, red and black peppers, saffron. Then every cook at his own risk and introduces a "zest" into the dish. Our website contains the most detailed instructions that will help everyone - both beginner and professional - to easily understand the art of cooking. Let's look at several versions of pilau. Perhaps you will find a recipe based on dietary beef, and lovers of nourishing, fatty foods will certainly appreciate a dish fried in fat. It can be cooked in a cauldron, in a usual pan with a thick bottom, in a multivark and even in a frying pan with high sides. 
Simple Uzbek pilaf "home-like"
Decided to cook a delicious pilaf? Of course, the Uzbek version of the dish is considered the most successful of all. Thanks to spices: zire, saffron, dried peppers and others, - the food turns out to be incredibly fragrant and sharp. A lamb, which is one of the main components of pilaf, makes the dish fat and very satisfying. This product is ideal for a family picnic in the country or outside the city. However, if you decide to cook it at home for your husband and kids, we advise you to depart a little from the recipe. Sharp seasonings we will replace with more gentle, and instead of mutton we will take beef. Such meat is considered dietary, so children's stomachs will surely perceive it favorably, without health consequences. Thanks to the innovations that we made in the classic recipe, not only the cost of the dish will decrease, but also the time of its preparation. What, you will agree, can not but rejoice, especially working housewives. So, in order not to guess what will eventually turn out after all these transformations, let's start the culinary action. Just follow the instructions, and in 40-60 minutes on your table will smoke aromatic, hot Uzbek pilaf, cooked in a modern manner. Ingredients:
- a large piece of scarlet, juicy beef (if you want to add a pork to the recipe, take 500 grams of each type of meat)
- five to seven medium carrots
- 0.5 kg of steamed rice (it is considered more dietary)
- 350 grams of onions
- fresh greens - optional
- 250 milliliters of refined vegetable oil
- table salt - for your individual taste
- one chili pepper - optional
- Dried saffron and zira - one pinch of seasoning of each kind
- two or three heads of garlic (in this case, keep the recipe unprincipled, because everyone has his own taste)
Cooking method: To make a real Uzbek pilaf, you'll have to work hard. In addition, from the first time the dish may not work: some complain that rice is not steamed enough, others complain about the rigidity and dryness of meat. Traditionally it is believed that such a food is subject only to true men. However, this is rather a prejudice - if desired and with the availability of even a small practice, any woman can master it. Only everything takes time, and when it does not exist, you can resort to a simpler option - to prepare a "lightweight" Uzbek pilaf based on beef. Take note of this simple and, most pleasant, economical recipe. So, a well washed piece of meat is dried with paper towels. Then chop it into large enough pieces. Carrots and onion peel off the skin, then first chop the straw, and the vegetable - half rings. You can cook a dish from any rice, but professionals advise using parboiled - it is more useful and gives the product a special flavor. Rinse the groats under the tap, then fill it with cold water and put it aside. Thanks to such simple actions rice will swell, infuse, and subsequently much sooner reach in the cauldron. If you do not have such utensils, take a normal pan with a thick, thick bottom. Spread vegetable oil in it, place pieces of beef into it and fry them with constant stirring. By the way, if necessary, do not be afraid to slightly change the standard recipe for pilaf. For example, if in traditional execution it is customary to cook using home-made butter, then exotic lovers may well add an olive product. Just consider this nuance: unrefined a little bitter. If you want to avoid this, buy refined oil. Let's return to our dish: the recipe is gaining momentum, so we act according to the culinary instruction. When the meat gets a brownish-golden hue and lets the juice, add to it onions, in two or three minutes - carrot straw. Take care that the ingredients do not burn, for this reduce the fire to a minimum. The mass should languish in its own juice, if desired, slightly salt it. Now peel the garlic cloves from the husks and divide each into several large parts. When the vegetables are sufficiently fried, place garlic in the dishes, cut into thin strips of red pepper and seasoning. As for the latter, every landlady can have her own recipe. If you like to cook from fresh spices, take the leaves of marjoram or basil. Now pour hot water into the pan, it should only lightly cover all the ingredients. Simmer the mixture over low heat. When the carrot is soft, wash the rice, wait until it drains well, then send it to the above products. Continue cooking, stirring occasionally, make sure that Uzbek pilaf is not burned. To do this, pour boiling water as the sauce boils. The proposed recipe under the power of each hostess, this dish is ideal for both lunch and dinner in a large family. It is very nourishing and insanely aromatic, for sure your loved ones will be satisfied. After about half an hour, check the pilaf: if the rice and vegetables have become soft and juicy, turn off the fire, wrap the pan in a thick towel and let the food infuse. If we talk about alcoholic beverages, then it is ideal for dry red wine or stronger alcohol. In the traditional version, the dish is served with a special sauce, the recipe of which you will learn a little later. If there is no desire to prepare a refueling, put on a table a traditional tomato ketchup: acute or more tender. Each serving is laid out as follows: in the center of the dish, pour the rice in the form of a slide, add on top pieces of meat and stewed vegetables. Pour hot sauce and call relatives for a meal. We hope that you will like the recipe of appetizing pilaf in Uzbek in the modern interpretation. 
Pilaf with lamb: a dish for real men
If you want to pamper your men delicioustry cooking pilaf. Most modern housewives, because of their employment and a constant lack of time, simply not having the opportunity to devote themselves to cooking, prefer a simpler version of the dish. However, fried beef with rice and vegetables is just a parody of true Uzbek pilaf. In its classic performance, the recipe is full of secrets and its inherent nuances. For example, it is better to cook such a dish from parboiled rice, and if we talk about meat, it must be a luscious and satisfying lamb. "Spice" of Uzbek cuisine is spices - they give the dishes a special flavor, as well as an acute rich taste. The only thing that such spices should be purchased in specialized stores or on the market. In fact, pilaf's recipe is not as complicated as some might think. The main thing is to buy the necessary products and follow the instructions given below exactly. Cooking dish will have at least 45 minutes, but, believe me, the result is worth it. You'll see, all men fall at your feet! Ingredients:
- one kilogram of fresh, soft lamb
- five to eight grams of dried barberry
- 850 grams of rice (can cook from steamed or plain)
- 250-30 milliliters of vegetable oil
- spoonful
- salt put to taste
- 750 grams of carrots
- three or four large bulbs
- six grams of coriander seeds
- small dried hot pepper
- two heads of fresh garlic
Cooking method: Despite the fact that each recipe for a particular dish has its own individual characteristics, on the whole, a distinctive feature of Uzbek pilaf is a huge number of a wide variety of seasonings. It is customary to cook with dried (this option is most common) or fresh spices. Let's stop on the first option and take the coriander, barberry and zir. However, if you have favorite seasonings, do not be afraid to break the recipe - add a couple of pinch marks for the flavor. Well, is it time to start a culinary action? Remember the correct order of the following manipulations, observing which, you will be able to easily prepare a truly mouth-watering pilaf in the Uzbek manner. So, first rinse several times under the tap rice, note, the last water should be crystal clear. As soon as you are done, pour the rump into a colander and let it flow well. In the meantime, chop the mutton into large pieces, then go for the vegetables. Onions and carrots peel, first cut into thin semicircles, and the last - thick brusochkami. Peel the garlic with your hands on the denticles. Note that the Uzbek recipe assumes a large cut-all the ingredients are cut into fairly large pieces. This is one of the features of traditional pilaf. Usually garlic is added whole, but if you want, cut each tooth into several pieces or crush it with a press. A pan, a cauldron or other utensils in which plan to extinguish a dish, red hot. Then pour oil into it and, rotating it by the handle, spread it all over the bottom. When it is warm enough, place the onion. As you can see, this recipe differs from the previous one not only with the necessary ingredients, but also the order of the products' packing. So, in the first case, first it was necessary to cook meat, and in the second - vegetables. As soon as the onions become translucent and get a brownish-golden tinge, transfer it to another bowl, and the spot of the ingredient will be taken by the carrot blocks. Constantly stir the mass with a spoon so that it does not burn. If necessary, pour a little more oil. On average, the preparation of pilaf takes from 60 minutes to several hours. It also depends on which recipe you have chosen. So, beef comes faster than lamb, and a dish with pork or chicken will take a minimum of time and effort. Note that pilaf is always done on very slow fire - this is due to the fact that he must languish. In this case, the product is more juicy, and rice and meat - soft. When the carrot gets a bright, brownish-orange color, take it out of the pan, and place the pieces of lamb in the place of the vegetable. Fry without a lid, then they form a crusty crust. After about ten to twelve minutes, enter into the dishes previously cooked vegetables, stew the dish with regular stirring. The recipe is nearing completion: combine coriander and ziru in one bowl, then rasstolkite them in a special mortar. The resulting dry mixture, along with barberry, pour into a saucepan. Slightly mix, reduce the flame of the burner and continue cooking. Pour the products with boiling water, which should cover them completely. Wait a quarter of an hour, then put the well washed and pre-dried rice in the dishes. Each cook has his own taste, so salt the pilaf at your discretion. Divide the red pepper into two parts, remove the extra seeds from it, chop it with thin straws and add to the dish. If you do not like spicy food or it is contraindicated to you for health reasons, you will have to change the recipe slightly - give up the last ingredient. Preparation of the food comes to the logical end: put garlic in the dishes, if necessary, pour a few milliliters of water, mix the foods thoroughly, smooth the rice, turn on the fire for medium power and let the plov come. Periodically mix it, so that the ingredients that are on the bottom are not burnt. When the liquid completely evaporates, make a minimal flame of the burner, cover the pan with a lid and leave the food on the stove for at least 20 minutes. By the way, you can add garlic not in the middle of the culinary procedure, as described above, but at the very end. Make sure that excess water has evaporated, then press the denticles into the croup. The dish will turn out more fragrant. Well, the next recipe for a delicious and hearty pilau you mastered. Now you can safely move to the next level of skill. With us you will learn many more interesting things about the secrets of Uzbek cuisine. 
Fat, hearty pilaf with bacon and lamb
One of the achievements of Uzbek chefs ispilaf. This nourishing and incredibly aromatic dish has gained a lot of admirers not only in their homeland, but also far beyond its borders. To get warm to him with your soul and body, you do not need to be a real man - just like eating a tasty meal. Do you want to try one of the masterpieces belonging to the pen of Uzbek chefs? For this you do not need to go to a restaurant and leave a lot of money there - try to cook the pilaf yourself, we will help you in this. Of course, it is better to do this at the stake, mixing products in a metal cauldron with a thick, stainless bottom. Therefore, if you are going to have a picnic in the near future, we recommend trying out the following recipe. This time in the dish, along with lamb, is added lard, which gives the dish a piquancy. As a result, pilau is much more tender and juicy. Such a meal is ideal for a large, friendly company - none of your friends will not go hungry. Ingredients:
- 180 grams of fatty fat (this is a classic recipe, but if you do not find this ingredient, buy regular fat)
- Barberry and ground red pepper - to taste
- 1000 grams of mutton
- five medium sized bulbs
- 280 grams of refined vegetable oil
- 1/3 tablespoon of zira
- 200 grams of orange or yellow carrots
Cooking method: This recipe is more suitable for lovers of nourishing and fatty foods. If you are not, but really want to make pilaf for Uzbek reasons, give up fat. However, this will be a completely different dish. Well, let's get started? In fact, the culinary procedure is fairly simple, albeit lengthy in time. To cook pilaf, it will take from one and a half to two hours. The first thing to do is to chop all the ingredients. Peeled onions, chop the onion into thin half-rope, and carrots - small blocks. Whichever recipe you use: pilaf with beef, pork or chicken, - always cut the meat into large pieces. This is one of the features that distinguish the Uzbek dish from the usual. Just before that, you should rinse the lamb well and dry it with paper towels. Now chop the bacon fat and send it to the saucepan with preheated oil. Fry until the product has a golden brown tint. Transfer it into a separate plate, and in the remaining fat, brown the semi-rings of onions. After about three minutes, combine it with carrots and continue cooking at minimum heat. There comes the turn of lamb: put it in a saucepan and cook, without forgetting to stir the food from time to time. To make the pilaf soft and tender, remember a little secret: be sure to pre-soak the washed rice in cold water. He will need about 30-40 minutes to swell and brew. This recipe can be used not only for cooking pilaf, but for other dishes. Even if you just decided to boil the croup, hold it for a while in the water, then put it in a pan. You will see that the procedure of cooking rice will be reduced almost twice. Let's return to our dish: rastolkite a mortar of spices and fill them with dirvak - this is the name of the mass of lamb and vegetables, intended for the future pilova. To your taste, enter a few pinch of salt, then take care of the garlic: clean it with a knife and chop on fairly large pieces. Put into a bowl and pour boiling water, which should completely cover the ingredients. Mix well the dirvac, smooth it with a spoon, cover it tightly and continue to stew. Caution that the product does not burn, reduce the flame of the burner to a minimum. By the way, professional chefs recommend a little overdoing the mass. The fact is that later, when you combine it with rice, it will take all the salt, which makes the product seem insipid. As soon as you notice that the liquid has completely evaporated, put rinsed croup in the dishes. Mix the pilaf, smooth it with a whisk and fill with ice water. The recipe came to a close: turn on the fire for medium power and bring the dish to a boil. As soon as the liquid is gone, collect the rump in the form of a slide and make holes in it with a fork. Through them, the accumulated steam will come out. If the dish does not seem fragrant enough to you, pour a few more pinch of zira and barberry. Turn off the cooking zone and let the dish go. To do this, wrap it in a dense veil or follow another advice: put it in a preheated oven and soak for about fifteen minutes. The temperature of the latter should not be more than 160 degrees. Such a hearty pilaf is better served with pickles, for example, pickled cucumbers and tomatoes, oyster mushrooms, mushrooms, with vegetables or with light salad. You may like the following recipe: clean the green radish, grate it on medium grater, pour warm, salt water and hold in the resulting solution for about a quarter of an hour. The vegetable will lose all bitterness and become more tender. Season the product with olive oil or mayonnaise, stir, transfer to a deep bowl and serve it to the pilaf. And you can chop the red Bulgarian pepper, cucumbers, tomatoes and, pouring all the sour cream, prepare a delicious salad. We wish you a good mood and a hearty meal. Agree, in the company of such dishes in another way and can not be. 
Pork-beef pilau for gourmets
National cuisine of the Uzbeks is distinguished by abundancespices, in addition, dishes prepared according to their recipes are usually quite fatty and insanely satisfying. Not every person will dare to such an experiment. If you have problems with the gastrointestinal tract, these products, rather, will do harm, rather than will benefit. However, if you change the traditions a little and edit the food for your own needs and requirements, the result will be completely opposite. This time we suggest making pilaf not with lamb, as in the classical version, but with pork and tender beef. The food will be more dietary and not so fat. And if you want to give the spicy flavor, try to cook the Uzbek sauce with which your dish will play completely new colors. Instead of bread, put lavash on the table, cut into large pieces. Now you have everything to arrange an Asian-style party. So master the recipe and invite friends. Ingredients: For pilaf:
- two or three beef ossicles
- 450 grams of pork pulp
- 500 grams of beef
- four middle heads of onions
- 900 grams of orange carrots
- slightly less than a kilogram of rice
- seasonings, as well as salt are added to the individual taste of the cook
- 45 grams of garlic
For sauce (based on a small serving):
- large, ripe tomato - one piece
- three small cloves of garlic (you can use the dried product)
- fifteen milliliters of olive oil
- tablespoon soy sauce
- ground pepper
- a few sprigs of fresh dill
- fine table salt or sea salt
- cilantro - to taste
Cooking method: To get a delicious pilaf, you need to properly prepare the food. So, we proceed to the first stage: cut the beef and pork into cubes of the same size (about three by three centimeters). Then remove the carrots from the skin and chop it in the form of straw. Onions, pre-peeled from the husks, chop into thin semicircles, divide the garlic into denticles. Now rinse the rice and soak it in warm water, the temperature of which should ideally be about 40 degrees. If you wish, pour the rump slightly. Put a pot of clean water on the stove and turn on the fire. You will need about one and a half liters of boiling water. We begin to prepare the basis of the future pilaf, which is called "zirvak." Of course, the traditional version of the dish is made at the stake, and at home - in a saucepan on the stove. Let's take a closer look at the first option. All the same, the procedure for bookmarking products is the same in both cases. So, heat the cauldron and pour into it vegetable oil. When it starts to "crackle", place beef with pork, bones and fry everything for seven minutes, stirring occasionally. The meat should be covered with a ruddy crust, when this happens, add to it onions. As soon as the last lightens, it will become more transparent and soft, send carrots to the kazan and leave the dish for a few seconds. When the orange vegetable is steamed and becomes soft, gently mix the mass and continue to fry for about fifteen minutes. At the end of this time, throw in the dish ziru, freshly ground black or red pepper, if desired, add barberry. Now enter garlic - put it whole or cut denticles into large pieces. Pour in pre-prepared boiling water, remember that it must completely cover all the ingredients. When the water starts to boil, salt the food. Add a little more salt than you usually put, do not worry - all the excess will absorb the rice. Note that after the start of boiling, reduce the flame. Now the food should be quietly languishing. The last step is the laying of rice. First rinse it, then dry it a bit and send it to the dishes for vegetables and meat. Cover the cauldron with a plate or lid, mark on the watch for 30 minutes, then pour out a little less than a liter of hot water. Make the maximum fire and continue to extinguish the food. Your task - to wait until the liquid completely evaporates, and rice and other products will become soft and friable. While the pilaf is coming, pay attention to the sauce. Of course, in the Uzbek cuisine there are a lot of the most unusual refuellings, but we offer a quick recipe in a hurry. To make the dish tender and juicy, we recommend clearing tomatoes. This is very simple, the main thing is to adhere to the following rule. Take the tomato and lightly cut it from above, then gouge the vegetable alternately with water: first hot, and after ice. Carefully remove the skin, chop the remaining pulp in very small cubes. Now chop dill and coriander, you can add basil to the fragrance. With garlic remove the husks, and the vegetable itself through a special press. Combine the ingredients in a deep bowl and pour them in a mixture of olive oil and soy sauce. Here, pour a pile of crushed peppers: red and black. Thoroughly rub the ingredients and let them brew for about five to ten minutes. In order to thoroughly study all the secrets of Uzbek cuisine, it will take a lot of time and effort. However, if you learn how to cook a national pilaf, consider that half the case has already been made. The main distinctive feature of the dish is special seasonings, which gives the product an incredibly rich, mouth-watering fragrance. Another nuance: almost all products are cut into large pieces and stewed first at maximum, and after at minimum heat. So choose the recipes you like and cook with pleasure. We wish you culinary success!
