There are thousands of recipes how to cook plov, but any pilaf is prepared from two components: meat, fish or other dressing (in the Central Asian variant "zirvak" or in the Iranian "gara"), and rice, or, less often, other cereals - wheat, peas, corn, mung beans . In fact, pilaf is somewhat like meat rice porridge, the first Russian explanatory dictionaries so it was determined. However, the main difference between plov and porridge is that the grain for pilaf is not brewed, but is quenched. Preparation of pilaf - a real art. It is very important to choose the right rice for pilaf - it should not be boiled, the grains should be easily separated from each other. There are two main options how to cook pilaf, or two basic technologies for making pilaf - Uzbek and Azerbaijani.
At the end of this time, without stirring, they cover the rice. Water is added again to cover the entire ascending mass. Cover and continue for another half an hour of pilaf. Before mixing, stir the chicken pilaf, and then process the household. Think for sure, to show pieces, rinse and dry a little. Sam pilaf then was soared until ready. This rice does not contain excess water. This is not decay, but pieces.
How to cook risotto with chicken - an alternative recipe
To taste and taste, you can add 2-3 pieces of garlic. Ingredients for cooking risotto with chicken. Three grams of chicken four grams of rice a hundred or one hundred and fifty grams of onions two hundred grams of carrots two pieces of garlic. All Plovinian recipes with chicken meat differ in composition, even classics, which prepare Uzbeks. If you go deeper into the history of chicken pilaf, add rice to make it unnecessary, you can replace it with beans or peas. According to tradition, spices that can be added when cooking pilaf with chicken are black and red pepper, scallop and dragon.
Plov, recipe which provides for the joint preparation of zirvak and cereals, is called Central Asian or Uzbek. The only exception is Samarkand pilaf, which is prepared according to Azerbaijani technology. Various recipes of pilaf arise due to the choice and combination of dirvak, grain, vegetables, spices, the sequence of the laying and the duration of processing of products, stipulated by the pilaf's recipe. As you know, in Asia they usually prepare pilaf from mutton. Rice for the preparation of pilaf by Central Asian technology should be special - it's red Uzgen rice or "devzira." Only yellow carrots are a mandatory vegetable. From spices, as a rule, use zir, red pepper, barberry, garlic, as well as dried apricots, quince and raisins. For uzbek pilaf it is very important to pre-calcinate the oil. Traditionally, a mixture of vegetable (often cotton, less often sunflower, sesame) oil and animal fat (sheep, goat) is used. Uzbek pilaf is cooked exclusively in a large thick-walled cast-iron, aluminum or copper cauldron, on open fire and on the street, because with the consequences of calcining oil, even very good hoods will be difficult to cope with.
What do you need?
Ginger can be added as needed. Culinary Plov with chicken. All components must be carefully wrapped with a dirwak, but note that all products have a natural color. Fry the oil components, you need to significantly overdo it.
In this case, we must use refined vegetable oil for cooking pilaf with chicken. If you think that the meat should be crispy, then fry it to a high temperature, and if it is small. The best choice, of course, is to fry the meat with mild warmth. Then add it to cooked pilaf with chicken. The taste should be filled with all your favorites licking your fingers. You will have the opportunity to prove that there is no need to live in the east, to cook a delicious chicken pilaf.
In the Azerbaijani (Iranian or Turkish) version of the pilaf dressing, "gara", and cereals are prepared separately and are connected only to common dish or even on a plate. Gara can be meat, fish, egg, vegetable. Almost all recipes of Azerbaijani pilaf use fruits - cherry plum, pomegranate, apricot, etc. For example, pilaf from chickens in Persian they cook exclusively with pomegranate juice. Rice for pilaf is always boiled with butter - cream or melted. Unlike Uzbek pilaf, Azerbaijani pilaf is not served hot, but slightly warm, but still with unmixed oil.
How to cook a chicken from an old recipe
Now that you know how to cook risotto with chicken. Ingredients for the production of chicken plafa. The process of cooking risotto from chicken. Be a more delicious swimmer with the meat of roosters. With broiler chickens, cooking time is reduced by half. If the chicken meat is pickled the day before the cooking, the taste will be richer in pilaf.
Friable Uzbek pilaf at home
On the eve of cooking pilaf with chicken, chicken cut into slices, sprinkle with gentle salt and put in the fridge for one day. Rice for cooking pilaf with chicken meat, soak in warm water, cut onions into a semi-ring, carrot sticks. When the risotto with chicken is ready, carefully remove the meat, mix the pilaf lying on the plate on top, which will put the chicken. Tear the pilaf with chicken, pour into a pot of butter and heat it to a blue haze. . Frozen onions, shortly warmed biscuits or other cheap sausages and a lot, but there really is a lot of white, matted rice.
Here we should recall the Turkish saying "How many Muslim cities exist in the world, there are so many recipes for pilaf in the world", and it should be noted that in different countries one can find a lot of variations that combine both methods of cooking pilaf. At the same time, today the most common variant of pilaf is still uzbek pilaf. Connecting in the cauldron rice and meat portion with vegetables and spices, prepare pilaf from pork (which in principle is impossible in Muslim countries), pilaf with chicken, pilaf from beef - products that are not popular in Central Asia. Original taste has sweet pilaf in Indian with dried fruits. In general, choose a pilaf recipe, cook this wonderful dish and let it be delicious! How to Cook Plov. Our tips Rice for pilaf. Do not use Indian or Thai rice varieties - basmati or jasmine. They are too soft, quickly boil and become a mess. If you do not find a devzir or a scamp, take Italian rice, intended for paella. Oil for pilaf. Use only refined oil, fragrant oil will muffle the smell of pilaf. Spices for pilaf. Mandatory are only cumin, hot red pepper and barberry. Everything else - to your taste.
Here are some tips and tricks: risotto is very changeable and can be incredibly stunning. Glory among the rhizot, however, is paella. It comes from Spain, where it is a national dish. But it has gained popularity almost all over the world. Its basis - rice, seafood and vegetables, and the color adds saffron.
Paella is an exam for the culinary arts of every chef, because it is such a diverse variety of flavors and flavors. There is another food risotto that comes from the East cooked in the Balkans. And its base, in addition to rice, lamb or lamb.
Plov is a famous dish, which is prepared in each family according to your own recipe. We offer you the best, proven pilaf recipes and tips for cooking it.
He came to us from the countries of the East, and over time his recipe was modified. Each hostess prepares pilaf according to her own recipe, using the ingredients that she likes. But this is wrong, because in this case it is not plov, but rice porridge with meat, and this is quite another dish. In different countries pilaf is prepared in different ways, but the traditional recipe is the Uzbek pilau.
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TV shows continue to grow. The question today: do you choose Babitsu or Pohlreich? You do not need to strictly use rice risotto to prepare risotto, it depends more on your personal preferences. In general, in addition to conventional long grain rice, three types are used.
The recipe for pilaf with pork
Dissolved rice - has a slightly yellowish color, but it becomes white when cooking. It is processed by a technology called "evaporation", in which the layer is simply pressed into the steamed grain under the skin, which then resists peeling and remains in the grain. Therefore, it has a higher nutritional valuethan the usual figure. Therefore, it is suitable for cooking risotto, for which we need a free consistency.
In the countries of the East, only men are engaged in the preparation of pilaf, since they know all the secrets of its preparation. We often do this by women. Plov is a nourishing dish that saturates the entire body, and gives it energy.
The main ingredient of pilaf is rice. If it is improperly cooked, then it is possible to spoil the taste of the whole dish. You may not succeed real plov from the first ace, so we advise you to practice, and soon you will learn how to cook correct pilaf. All rice grains should be thoroughly cooked, but not glued together. It is better to use white rice steamed, or even better - black rice. Before using the rice during cooking, it must be thoroughly rinsed and dried. It is better to do this in advance, since this procedure needs some time.
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It contains many valuable substances and does not grow as easily as the other rice. However, when boiling, it produces a special smell, which should not be pleasant for everyone. By its properties in the preparation of risotto suitable general long grain rice. It does not grow, it retains a solid grain, has a sticky capacity, so it is suitable for cooking risotto and pudding. Such breakfast in the grass! Abroad - conventional method rest in the middle of the day. He asks the municipality and comes up with various actions.
Without spices, your pilaf can not be called plov, it's a usual porridge. It is thanks to spices that pilaf acquires a special aroma, absolutely unique and special.
When preparing the pilaf, the main condition is the observance of the cooking technology, all the products must be fresh.
Cook the dish only in the cauldron, because it has a thick bottom, and rice will not burn during cooking. It is steamed, absorbs all the liquid and fat, will become juicy and crumbly.
Risotto can be prepared in two ways. The first of them is a bit like a terrible risotto from my raisins. In the second pot you prepare the base and the "taste" of the risotto. Meat, fish, mushrooms, vegetables, spices, all the flavor and season, and then mix with the already cooked rice. The risotto then remains rather loose. Do not forget to season well, and you can even more salt. Keep in mind that you are making a very concentrated mixture, keep in mind that the mixture of rice is somewhat "diluted".
This risotto gives a taste of rice that has been cooked separately, so that it can be specially flavored during cooking, and this taste will then be mixed with the aroma of the flavoring mixture. If you like a risotto that is a bit bordered with rice and sauce, then cook the rice together with the mixture. Meat and vegetables, sausage, fish, seafood can be collected in one pot with rice. Ideally, first carefully bake the ingredients in the oil and add the dry rice. The ratio of water or broth is individual for each type of rice - usually one part of rice in one and a half or two parts of water.
Many people prefer to cook pilaf in a "scallop", but this is not right. In this dish, rice is cooked unevenly, and at the edges it remains moist. If you do not have a cauldron at home, take a saucepan with a thick bottom.
The only meat from which you can cook pilaf is lamb. Forget about beef, pork and chicken, they are not suitable for cooking real pilaf. Thanks to lamb, pilaf will acquire a special taste and aroma, which can not be compared with anything. Lamb is fatty meat, and thanks to this pilaf will not be dry and tasteless.
However, this risotto should be well protected, so that water does not start too early. In the end, you can leave some butter or cream in the rice. You also need to fine-tune the cooking time for rice when preparing large pieces of meat. So meat is not too hard, and rice is cooked.
If you use rice that does not stick too much, this risotto will be pretty loose. For a "lazy" outlet. Put some oil in the baking dish and add the ingredients to the risotto. Then fill the rice and pour out a predetermined amount of water. Count the height of the pot so that you do not have more rice than you can get water. Season, season and take care. As soon as the liquid rises, the risotto ends.
Also, you need to get a special set of spices, which are not so easy to find in our markets and in stores. In plov, there must necessarily be zira, barberry, paprika, coriander. Put each of these spices 1 teaspoon. If you like black pepper, you can safely add it, it will give the dish spicy and sharp. If you want your pilaf to be a beautiful yellow shade, we recommend that you put a little turmeric. It gives almost no taste, only color.
Ingredients for cooking pilaf from beef
This is the perfect place for a sweet risotto. We pour with milk or cream. You do not even need to worry about salt variations. Such a risotto with hockey pumpkin, sweet red pepper and cream sprinkled with Provencal herbs is a surprisingly simple and tasty meal.
The crown of a good risotto on a plate is cheese. Try sprinkling rice rice with Parmesan cheese or use some sharp ingredients and grated cheese on the risotto. Of course, I do not recommend the Balkans or Mozzarella, I definitely did not like it. Experiments are not connected here.
Do not buy round rice, pilaf should be prepared only from long-grain rice, then it will not stick together. Seeing on the counter rice of varieties such as jasmine or basmati, do not rush to buy it, it is not suitable for pilaf. Uzbek rice is often offered on the market, it is ideal. If you do not have one, do not get discouraged. For pilaf, rice from Italy, suitable for preparing a dish such as paella, is suitable. It also does not stick together, and as a result you will get a crumbly and delicious pilaf. In order for your pilaf to be crumbly, when preparing it, do not forget to add 1 teaspoon of lemon juice to the pan. The aroma of lemon will not be heard, and the necessary consistency of rice will be preserved. For appetizing aroma it is recommended to put rice garlic in rice 1 or 2, they can not be ground, they must be whole.
I wonder if you even have a hint for your risotto, an extra specialty for the final taste. How to cook delicious pilaf and beef. Pilaf with beef - General principles and methods of preparation. It is known that the cup is called many "pilaf", it is the national, Middle East and Central Asia.
Features of cooking pilaf with dried fruits
In these countries, pilaf, cooked with antiquity, but its spread in Europe is the second hot food, received much later, at the end of the seventeenth century. Eastern pilaf is considered a daily dish, but not all important and significant events can be made without it. For example, rice should be cooked for a wedding, a funeral to honor the birth of a child and in many other cases. And usually in order to prepare women for the daily table top, but the beer festival is done exclusively by men or a specially trained culinary master.
In order for meat and vegetables not to burn during cooking, do not skimp, and pour enough water into the tank.
Let's consider the recipe for cooking Uzbek, classic pilaf.
Uzbek pilaf
The ingredients needed to make pilaf:
All kinds of pilaf recipes are not an emergency. At its core, pilaf is a combination of two of its inalienable ingredients: meat and cereals. Traditionally, it is used for cooking lambs, pork or beef, and as a part of milling in most cases serves as a fig. But sometimes meat can be replaced with fish and games, all sorts of fruits and vegetables. Instead of using rice, barley, peas and corn. Also pilaf can add a variety of dried fruits, herbs and spices.
In general, the distinctive feature of pilaf from all other products is not part of the additives and the technology of preparation itself. First, this refers to strict observance of the sizes that come from the meat and grain components of this dish. And secondly, when cooking saws cooked flakes, it is not as usual, and stewed.
- - 600 grams of carrots;
- - 2 large onions;
- - rice 500 grams;
- - 200 ml of vegetable oil;
- - 500 grams of lamb;
- - 1 head of garlic;
- - 2 teaspoons of salt;
- - Cumin, zira;
- - dry barberry;
- - Black pepper to taste.
How to cook classic Uzbek pilaf:
It is better to cook pilaf at the stake, in the cauldron. But if you do not have such an opportunity, you can cook it at home, on the stove, the main thing is to stick to the right proportions, and use quality ingredients. The dishes should be made of cast iron, and then your pilaf will not burn, and steadily steamed. In dishes with thin walls, the dish immediately begins to burn. Usually, rice can be cooked in only 20 minutes, but it takes at least two hours to cook the pilaf, and if you decide to cook it, try not to rush, since rush will lead to nothing good.
Today we will talk about how to cook a delicious risotto with beef. In general, above all, of course, rice is cooked with a lamb or pork. But if you know some tricks and little secrets, and beef can be cooked with a wonderful risotto with great taste. It is best to use a beef knife or chest to make pilaf. Meat has become soft and juicy, it takes a relatively long time. However, it is important to note that beef can be heat treated for more than three hours.
Pilaf with beef - product preparation
For rice, it is very important to make a train. After all that we need, so that it does not fall apart and does not include the slurry during cooking. Therefore, long-term rice preferences should be given here. The ideal solution would be to cook pilaf wild, brown, red and rice "Basmati" and "Jasmine". It is important to take into account the fact that the value must first be washed several times, as it can be paired, and then start preparing the pilaf.
Do you know which part of the mutton to choose? It is best to use a brisket, but if it is not available, you can use the back, or the shoulder blade.
When cooking zirvak (this is the meat portion of the dish), it is necessary to use cotton oil, sunflower oil is also suitable, it is not important. It is better to use refined sunflower oil, it does not have a strong aroma, which can ruin the taste of pilaf. Also, fat is suitable, it is perfectly stoked, and rice will be juicy.
Many people prefer to buy ready-made mixtures intended for cooking pilaf, but it is better not to do this. They are not at all the kind of condiments that should be in pilaf. Yes, you will have to spend time looking for the above spices, but it's worth it. Believe me, the taste of the pilaf cooked with these spices can not be compared with anything, it is unique.
Zirvak cook very easily. First you need to fry the meat in oil, it should get a golden crust. Onions are fried not with meat, but separately. Meat cut into small cubes, and try to expand it on the bottom of the pan so that between each piece was kept some distance. So it's better to cook and cook faster.
After the meat is cooked completely, we pull it out, but we do not drain the oil, it retains the flavor of lamb. We cut the onion into half rings, put it in the oil left after the meat, cook until it gets a dark golden color. Add the meat to the onions, mix thoroughly, and warm for 5-7 minutes. Then add to the meat and onions carrots, cut into small pieces. Fry all this for 5 minutes, stir, and cook for another 10 minutes. Carrots should not be too soft, otherwise it will boil and turn into a mess. Add all the spices, and fry another 5 minutes until the carrot is ready. Pour the meat and vegetables with boiling water so that it covers the meat for 2-3 cm. All this is done with a small fire for about 45-50 minutes. Zirvak should not burn during frying, otherwise pilaf will be bitter. 15 minutes before full readiness, do not forget to salt the broth, it should turn out slightly salted. Once the water boils, and the oil becomes transparent, you can rest assured - the meat is ready.
And finally we are starting an important stage - the preparation of rice. If we cooked meat on a small fire, now we need to increase it to the maximum. Put garlic in the meat. It should be whole, and cleaned only from the upper layer of the husks.
Before cooking the pilaf you need to rinse, and then dry the rice. We spread it on top of the meat, without mixing these layers. Rice should be filled not with cold, but with boiling water. Enter the water need a thin trickle, it should cover the rice by 2-3 centimeters. Wait until the water boils, gradually reduce the water until the water is absorbed into the rice. The rice should not be crispy, which means that it has not yet been cooked. If it crunches, add a little more water, and cook it until half-ready. When the water you have poured out, put a plate on the top of the pan, the diameter of which is the same as the pots. On the plate, put the lid on the pan, reduce the fire to a minimum level, let the pilaf pour for another 15-20 minutes. Remove the bowl from the fire from the fire, remove the lid and the plate with condensation. Now finally you can prevent pilaf. The dish should be served fresh and hot.
Also popular is the sweet pilaf, it is by its taste qualities is the exact opposite of pilaf with meat.
Recipe for pilaf with dried fruits
Ingredients:
- - long rice-1 cup;
- - dried fruits (dried apricots, raisins, prunes);
- - a pinch of a carnation;
- - 1/4 teaspoon of cinnamon;
- - a little saffron;
- - 4 tablespoons. Sahara;
- - a pinch of salt
- - vegetable oil - 100 grams
Preparation:
1) Fry rice in a hot tank, in oil (sunflower or corn) until it gains a slightly golden color
2) Add dried fruits, all spices, sugar, a pinch of salt to the rice, fry it all together. Take care that this rice-fruit mixture is not burnt.
3) Pour the mixture with water so that it covers it by 2-3 centimeters. Bring the water to a boil, turn on the maximum heat, and cook the rice in this mode until the water is absorbed into the rice. Cover the container with a lid, lower the heat to a minimum, and leave to cook for another 10-15 minutes until the rice is completely ready.
Any vegetables or salads can be served with rice, but there are classic recipe salad, specially prepared for pilaf.
Salad to be served to pilaf
Ingredients: 3 tomatoes; 1 bell pepper, 2 onions (preferably red onions)
Preparation of salad consists of the following stages:
1) Wash the vegetables, cut the tomatoes into thin slices;
2) Pepper cut into thin strips, onion - half-rope;
3) Stir all the vegetables, add salt and black pepper, let it brew for 15 minutes. If you want, you can add vegetable oil.
