Delicious crumbly pilaf
For the preparation we need:
- rice - 0.5 kg.
- meat (pork) - 0.5 kg.
- onions - 0.5 kg.
- carrots - 0.5 kg.
- garlic - 1 head
- vegetable oil - 100 ml.
- spices for pilaf- 1 tbsp (with a slide)
- salt to taste
So, prepare our ingredients, I cut onions into quarters into rings, carrots with medium straws, meat (I have pork neck, there are layers of fat, they will drown and just like vegetable oil soak our pilaf) cut into medium pieces.
bow
carrot
meat
I'll cook the pilaf in a thick-iron cast-iron cauldron, pour vegetable oil into it and wait until it warms up, spread meat into a cauldron and fry until golden brown on high heat, stirring occasionally, then spread onion and fry until golden brown, add carrots and also fry All this further, until carrots will become soft. I add hot boiled water, about 1 l. , now all this needs to be well salted, I add seasoning for pilaf, mix well and leave to stew for 15 minutes.
I washed the rice cold water until the water became clear, then I filled it with warm water for about an hour. I pour it into the cauldron and smooth it out so that the surface is smooth, gently pour hot water about 1 cm above the surface of the rice. If you have not soaked the rice with water beforehand, then pour more water approximately about 3 cm above the surface of the rice.
Over high heat bring to a boil and wait until the rice absorbs water. Now we make a small fire, put the garlic in the middle of the head, pre-wash it and clean it from the upper husk.
We cover the cauldron with a towel, so that the steam is absorbed into the towel, cover it with the lid and stew on the smallest fire for 15-20 minutes. After the pilaf is cooked, it needs to be mixed. The rice turns out very soft, very crumbly.
Homemade pilaf very tasty crumbly cooked in a cauldron is ready! Cook and you, eat on health!
Enjoy your meal!
Good afternoon dear friends!
Today I would like to treat you to pilau! But the Internet is not omnipotent, with its help I can not give you the dish itself, so I will only tell you how to cook delicious Uzbek pilaf.
Delicious Uzbek pilaf
And my horror friend and daughter Annette pushed me to write this article. She lives in Germany, but in past years, when she worked in Belarus and stayed at our place, she liked pilaf very much. And the other day on Facebook asked me how to make pilaf.
In short, I wrote to her, but decided to cook pilaf on the weekend, and put the recipe on the blog. I hope you will like it. The cousin Nazir's wife taught me to cook pilaf, she is from Tashkent. So I cook pilau by uzbek recipe, but perhaps in its interpretation.
Let the inhabitants of the regions not be offended at me, where plov is the National dish. Perhaps in my recipe something will be wrong, as is customary in the East. By the way, I propose to continue the conversation about the pilaf in the comments - write how you cook it, what "highlights" are in your recipes. I know that among my friends there are many cooking lovers.
How to cook Uzbek plov.
First we need to stock up on cauldrons and groceries. We will need meat, rice, carrots, onions, vegetable oil and spices.
The best meat for pilaf is lamb, but with pork it also turns out delicious. For Muslims, this is, of course, an incompatible composition, but for others it is a very suitable one. You can do with chicken.
For today's recipe, I took veal and chicken. Veal - lean meat, not very suitable for pilaf. It is advisable to put fatter meat in pilaf. So I added chicken.
I have a little more than a kilogram of meat, as many carrots.
Carrots for pilaf
Pilau can be cooked in cottonseed oil, but we don’t have that, so we’ll cook it in plain, odorless sunflower.
You will also need 3-4 onions, a few cloves of garlic, and spices- 1 tbsp. a spoon of dried barberry (can be replaced with small sweet-and-sour raisins), 1 tsp of cumin, 1 tsp of jira, 1 tsp of kari or black pepper and turmeric.
Well, of course, rice. It will need 400-500 g.
Recipe for cooking pilau.
In a cast-iron cauldron or a stewpan with a thick bottom (you can use a duck), pour a little vegetable about 1 cm thick and put on the fire. Put the peeled small onion into the oil, heat the oil until the onion turns brown.
Oil for pilaf must be well ignited.
While the oil is heated, you need to cut the meat. We cut in small pieces, about 4x4 cm. As soon as the bulb turns brown, remove it, we no longer need it. And we lower meat in hot oil. Meat quickly seizes the crust. Fry the meat for a few minutes.
During this time (or better in advance) cut the carrots into strips. Add it to the meat, and fry a little more. Next, put the onion sliced in half rings, And fry a little more, first on a large fire and then on a small one.
What we got is called zirvak. This is the basis of pilaf. Here we add spices - 1 tsp. cumin, zira (cumin), curry, pour hot water, so as to cover the meat and vegetables. You can put turmeric or saffron, black pepper, a little dried herbs. Next, add the barberry or raisins and 5-6 unpeeled cloves of garlic, salt.
Plov Cooking Recipe
You can use the aromatic salt, which I wrote about in the recipe for stuffed pike. Salt is flavored with essential oils of cumin, basil and lemon and goes well with the taste of pilaf. Do not peel the garlic cloves, they will be like beans in the pilaf to taste.
Rice is better to use round Krasnodar. It should be rinsed several times with cold water and even layer lay out on a layer of meat and vegetables. Smooth out and gently add more water to the wall. Water should cover a layer of rice with about two fingers.
Pour rice and zirvak water
After pouring in the water, all the fragrant oil rises, and as it is cooked, it will go down, soaking the rice with smell and taste.
Top with a little more salt, cover with a lid (but not until the end) and cook over medium heat.
Do not interfere!
Make sure that does not burn! After 15 minutes check the water level. If necessary, pierce pilaf with a spoon and pour a little into the hole hot water. Cook pilaf should be about 25 minutes, then tightly close the lid and let it stand for another 15 minutes. That's the whole recipe.
The rice in the finished Uzbek pilaf should be of yellow color, and each grain will be separated from each other.
When serving guests, pilaf should be put on a dish, first rice, and then upstairs meat with vegetables.
Delicious Uzbek pilaf is ready.
When I make pilaf for the family, we simply lay on the plate, gathering from the cauldron so that we can grab the rice and the lower part of the meat.
That's how I cook delicious Uzbek plov with a Belarusian accent.
Pilaf is a unique dish of Uzbek cuisine, which consists of meat and rice, and at the same time has many secrets. And various additives and spices only make it tastier.
We will not only tell you how to cook pilaf, but also share the secrets of cooking pilaf with chicken and pork. And you will learn the little tricks of the best cooks for cooking pilau.
How to cook delicious pilaf?
To make pilaf, you need the following ingredients:- oblong rice - 2-2,5 glasses
- meat - 300 - 400 grams
- medium-sized carrots - 3 - 4 pcs.,
- onions - 1 pc.
- Cumin ground (oriental spice) - 1 tsp. You can find it in the supermarket or store eastern orientation.
- turmeric - 2/3 tsp
- pepper (red hot or sweet) - 1/4 tsp
- Barberry berries - to taste
- salt - about 2 teaspoons
It should also be noted that the classic pilaf is cooked from lamb. It is the meat of the ram most valued in the East. In addition, it has been proven that mutton is most beneficial for the human body. This option is best suited for those who monitor their weight and health. This type of meat contains the least fat, so lamb is a dietary product.
Rinse the rice with cold water until the water is clear. Vegetables clean and crumble, you can grate, can be finely chopped with a knife. Meat (if you cook meat pilaf) also wash and cut into cubes or stripes.
Heat the oil in a plov tank (cauldron, “utyatnitsa”). Then put the meat, cut into pieces, and fry it for 10 minutes. Fry until the meat is browned and the butter is clear.
Then lower the carrots and onions cut into small strips. Fry everything together for 10-15 minutes. Stir from time to time so that vegetables and meat do not burn and do not sink to the bottom of the tank.
Remove the cauldron from the heat and add the necessary spices and one teaspoon of salt, mix everything well. It is not necessary to put exactly those spices that are listed in the recipe. You can invent your own original version cooking pilau.
Then put the rice in the cauldron, washed beforehand. Pour boiling water over it so that the water covers about two fingers of rice. Add another teaspoon of salt and stir the water over the rice.
Put the cauldron with all its contents on medium fire. At the same time it is not necessary to close the lid, it will be more convenient to follow. After the water disappears from the surface of the rice, you need to reduce the heat to a minimum and cook for another 15 minutes.
Fergana pilaf recipeAfter that, the fire must be turned off, and the pilaf is thoroughly mixed and let it brew for 5-10 minutes.
Chicken Pilau Recipe
To cook pilau with chicken meat, first you need to cook zirvak. It is a gravy consisting of all ingredients except rice. 
First, fry chicken meat. To make it covered with a crust, you need to fry on high heat. If you want the pilaf to be more tender, it’s worth cooking the chicken and all the other ingredients on medium heat. All components need to be roasted separately and then folded into layers in a cauldron.
Fry carrots last. You need to cook it before the appearance of a light orange shade. AT classic recipes Cooking pilaf means that carrots should be crushed by hand. However, we will not quibble and just rub the carrot on a large grater.
After putting the zirvak in the cauldron, put rice on the upper level. Then pour boiling water too. Further - everything, as in the previous recipe.
Pork pilaf recipe
Cooking pilaf with pork is almost the same as pilaf with chicken. The difficulty is only in the fact that pork often has a considerable amount of various films and fat. From all this, the meat must be cleaned. Otherwise, instead of fragrant pilaf with soft and juicy meat you risk getting suspicious rice porridge with almost rubbery pieces of pork. The sequence is also somewhat different.In the preheated oil in a cauldron, you must first put the meat. It should roast for about 20 minutes. Then pour finely chopped onion on top of the meat. Mix it thoroughly with meat and let it stew for 15 minutes.
At this time it is necessary to thoroughly wash the rice and pour it with cold water. After 15 minutes have passed, pour the carrot into crumbled straws. Let it quench for 7 minutes. During this time, the carrots will become softer, and it will be easier to mix with meat and onions.
Water from rice is drained, and in the cauldron with meat add the necessary spices and pour boiling water for 1 centimeter. Put it all together for another five minutes.
Then put the rice in the cauldron, but carefully, so as not to mix it with other layers. If, after putting the rice, he was above the water, then add boiling water, also 1 centimeter. We leave everything together to stew, so that the rice completely absorbs all the water.
Then you need to make a small hill out of rice, and put unpeeled garlic head in its middle. Then pour boiling water over everything again, so that it covers the top of the rice hill, cover with a lid. Without lifting the lid, score 40 minutes, during which pilau bring to a boil.
Secrets of the best plov cooks
Carrots need to cut a long straw. Ideally, you can not rub it on a grater. Therefore, it is better to first cut it diagonally into 4-5 mm thick plates, and then cut them across into bars of the same thickness.Onions should be cut into half rings.
The meat needs to be crumbled very finely, the size is better determined by eye. If you are preparing chicken pilaf, take a drumstick or chicken leg. Then the pilaf will not work dry.
About the ratio of ingredients. Meat, onions and carrots should be correlated according to the 1: 1: 1 principle.
Zirvak should be cooked on the highest heat for 20-30 minutes.
Editorial uznayvse.ru hopes that our recipes and tips will help you in the preparation of such dishes as pilaf.
Cooking pilau at home
If you are planning a celebration, then, most likely, you will have to surprise guests with culinary delights. Almost everyone will not be able to abandon the traditional dishes of the Uzbek cuisine - pilau. This is a real crown of culinary art that will help you gain a reputation as a true master of culinary art. Cook pilaf at home can, everyone.
Of course, it is quite difficult to recreate the traditional Uzbek pilaf, but it is very easy to cook delicious pilaf. You have to follow our simple instructions exactly, and then as a result you will get fragrant tasty pilaf, which even a gourmet will appreciate.
How to cook delicious pilaf
First you will need to purchase a set of required products. It is worth starting with rice. To make pilaf, you will need no more than 400 g. This amount will be quite enough to feed even a very large family. After you buy rice, you need to buy onions, lamb carrots, it needs about half a kilogram and vegetable oil.
Make the most delicious pilaf in the world
It is also worth noting that for cooking plov you need to buy some raisins. This is the real secret ingredient that will give your pilaf sophistication and extraordinary taste. After all purchases are made, you can start cooking.
Pilaf at home you need to start cooking with rice. This is the basis of this dish. Therefore, select and prepare it should be carefully. Start by rinsing it. This will have to be done until you see that the water you are pouring out has become clear and clean, only after that can you start to cook the rice.
This is very important if you want to learn how to cook pilaf properly. After you have properly washed the rice. It should be left to swell in warm water. Special attention is given the choice of this ingredient. We recommend that you choose a coarse polished version. To do this, you should carefully look and through the packaging to determine whether the rice suits you or not.
Plov Cooking Recipe
Remember that the fate of the pilaf will depend on the quality of this ingredient. So, while your rice is soaking, you need to use this time for cooking other ingredients. Start with meat. Plov at home will be tastier if you prefer lamb as the meat element. This is a traditional choice of Uzbeks.
Plov Cooking Recipe
Meat should be cut, but not too small, so that in the finished dish the pieces were visible. As for onions, it should be cut into rings or half rings, it is up to you. So don't forget the carrots. This component of pilaf should not be grated, but rather chopped.
This is because in the process of cooking the carrot often loses its hardness, and therefore if you rub it, then most likely it will turn into carrot porridge, so we recommend that you cut it. This is a very important point.
How to cook pilaf at home correctly, you will learn right now. The technology of cooking this dish is very simple, but there are several points in it that must be observed without fail. So start with butter. It should be poured into a clean pot and start to warm up.
Note that the oil should warm up until you notice the smoke. This is a signal that it is time to pour onions. Onions you chopped finely enough, it will allow him to roast evenly. You must stir it constantly until you notice a golden crust.
The result of cooking homemade pilaf
This is a signal that the onion is ready and it is time to add meat and carrots. The carrot will be ready when you notice that it has become not solid, but plastic. This is a very important nuance. Proper onion roasting is also very important. If you want to cook light-colored pilaf, then you should not fry the onions too much, and if you prefer brown pilaf, then the onions can be kept a little longer. Thus, the color of the dish depends entirely on the degree of onion cooking.
Simple pilaf recipe
To understand how to cook pilaf at home correctly, you should not deviate from the technology of cooking this dish. It is important that all actions are carried out correctly and accurately, then you can cook really tasty pilaf. Video cooking pilaf can be found in any cooking show. This is a very common dish.
After you add the meat, you need to pour about 300 ml. water. This is the necessary volume of liquid that will allow the meat to be stewed. You should also look after the meat, when it becomes soft, you can begin to pour out the rice. During this time, he has already soaked and increased in volume. You will need to pour it first in a sieve, and then, having saved it from excess liquid, pour it into the pot.
The simplest means hearty and healthy.
You must level it carefully. If there is not enough water, it is worth pouring 20 ml. Note that you do not need to cover the pot with a lid. On the contrary, you must create a process of rapid boiling, so it will be useful if you turn on the burner at full power.
Do not forget to add garlic and spices. Do not be limited to pepper and salt. You can purchase special seasonings for Uzbek pilaf. They will help give the dish refinement and diversify the range of its taste.
The secret ingredient of pilau
Please note that you need to ensure that the pilaf is not digested; on the contrary, you should not give it to you. The last stage of the process, called how to make a delicious pilaf will be the addition of raisins. Many may think that this component is clearly superfluous here, but understand that in fact it is not. Raisins are a necessary addition to rice, it will help soften the taste of pilaf.
Secret ingredients in the pilaf
This ingredient will require very little. 100 grams is enough for you. Before adding raisins, you will need to steam it. This is very easy to do. Place the raisins in a water bath for steaming. After it becomes soft, and the water in the swim is finally evaporated, you can add raisins. After that, the gas can be turned off. But this preparation does not end. Raisins should be put on the surface of the rice, mix it up with the total weight and hold for 20 minutes under a tightly closed lid.
The recipe for home-cooked pilaf is completely fulfilled, and you can safely invite everyone to the table. As you can see, this is a fairly simple recipe. The whole secret is that you must complete each of the stages of preparation very accurately, then you can achieve full flavor. Everyone can cook pilaf, for this you can even use children.
New pilaf sushi, original ideas
Cooking yourself is always very exciting and you can be 100% sure of the quality of the cooked dish. This portion of pilaf is enough for a very large family. Do not forget that this dish is very concentrated and satisfying, so do not eat it too much. Always cook with pleasure. Enjoy your meal!
Video
How to cook delicious pilaf video recipe - step by step
Below you will meet step by step video recipe that will help you when cooking.
We hope you enjoy our article how to cook tasty pilaf and now having everything necessary ingredients you can easily cook it at home.
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Pilaf is one of the most favorite dishes in our country, however many housewives are not
decide to cook it because of the complexity of the process. How to cook delicious and fragrant pilaf? We will talk about the main intricacies of cooking this pilaf.
There are a lot of recipes for cooking pilaf, but all of them are united by several important nuances: the right choice of dishes, rice, meat, spices, and vegetable parts. To begin with, what rice should be chosen.
Fig. For pilaf, you need to choose transparent, strong rice varieties with medium-length grains, which are well absorbing fat and water, with low starchiness. Thai and Indian varieties - jasmine, basmati, as well as long-grain, wild or steamed rice will not work. Choose Tajik, Uzbek rice - oshpar, devzira, belayi alanga, brown dastar-saryk, akmarzhan, barakat or round krasnadarsky.
Before cooking, rice should be carefully picked, rinsed several times, soaked for at least 2 hours in salted water.
Dishes. For pilaf you need to take a thick-walled cast-iron pot with straight walls, enameled or thin-walled dishes should not be used in any case.
Meat. The best meat, of course - lamb, should be taken brisket, shoulder or back. If the meat is bones, you need to take two more than the recipe recommends. Also suitable beef or pork. Veal will not give the full flavor of the swim.
Butter. You need to cook pilaf on vegetable oil, corn oil, or on sheep fat. Other types of oil will not work.
Spice. Whole grains of cumin (jira), berries of barberry and hot pepper (dry or fresh or ground) are considered necessary. You can add other spices to taste. It is better not to take ready-made mixtures of spices for pilaf - they will not give the desired flavor.
Cooking For a tasty, flavorful pilaf, you first need to properly prepare the meat: it is fried until golden brown, then taken out, onion is fried on the same fat (half rings), put the meat back, mixed, heated for 5 minutes, add carrots cut into cubes (not grated), fried 2-3 minutes, without stirring, then mix, fry for another 10 minutes, stirring, add spices, fry for another 10 minutes, pour boiling water (should cover everything 2 cm), add pepper, barberry, from 40 minutes to 1.5 hours stew on low heat. The water should boil completely, 10 minutes before the end of cooking the zirvaka (meat part), it is slightly salted.
Bookmark rice. When the zirvak is ready, the heating of the plate is increased to the maximum, the whole unpeeled head of garlic is put (remove only the upper husk), washed, dried rice in an even layer. Then boiling water pours in a thin stream (should cover rice by 2-3 cm), everything is brought to a uniform boil, reduce heat and cook until water is hidden under the rice - it should be semi-cooked, if it crunches, add more water, again give boil away. Then a plate is placed on the rice, the saucepan is covered with a lid, the fire is reduced to a minimum, the pilaf is roasted for about 20 minutes, then removed from the fire, mixed and immediately served.
