So that the pilaf is crumbly. How to properly cook crumbly and tasty pilaf so that rice is crumbly in pilaf

Perhaps professional chefs will make a few of their comments, but this version of pilaf is also very tasty, and besides, it is prepared at home.

Ingredients

• pork or lamb - 500 g;
• onion - 2 heads;
• carrots - 1 large;
• garlic - 1 head;
• vegetable oil - 100 ml;
• salt pepper;
• seasoning.

Preparation:

• To cook crumbly pilaf at home, we wash the rice with special care in running water, as stated in the recipe. Fill with boiling water and close the lid.

• We wash the meat and cut into small pieces, put in a frying pan with non-stick coating... Fry the meat without oil until it forms golden brown.

• Add onion, cut into half rings, salt and pepper to the meat, mix everything and continue frying.

• Put the garlic, cut into plates, in a frying pan. A few cloves of garlic can be left to add to the pilaf at the end of cooking.

• Pour boiling water over the contents of the pan so that the water covers the meat, simmer until tender.

• Then, add rice, vegetable oil and carrots, grated on a coarse grater.

• Add a little more salt and add the seasoning with turmeric in the composition to give the crumbly pilaf a yellowish color.

• Add the bay leaf, the remaining garlic and simmer the pilaf, cooked at home, until cooked under the lid for 10-15 minutes, as follows from the step-by-step recipe with the photo.

Uzbek pilaf

A special kind of pilaf, pride Uzbek cuisine, as tasty as it is not entirely healthy for frequent consumption.

Ingredients:

• beef ( the best option: back, neck or fillet from shoulder blade) - 500 g;
• special rice for pilaf - 2 tbsp.;
• onion - 2 heads;
• carrots - 3 pcs.;
• vegetable oil - 150 ml;
• garlic - 1 head;
• seasoning for pilaf;
• salt pepper.

Preparation:

• Starting the preparation of crumbly pilaf at home, wash the meat and cut into medium pieces with sides, about 3 cm each, as in the recipe with the photo.

• We prepare vegetables, cut onions into half rings, carrots - into large strips.

• We wash the rice thoroughly, if you do not have parboiled rice, then regular rice should be rinsed in several changes of water.

• For the preparation of delicious real pilaf, it matters what it is prepared in, Uzbek pilaf can only be cooked. Pour oil into it and heat it up as much as possible. Put prepared onion in hot oil, fry for a couple of minutes and add pieces of meat.

• Fry the meat for about 20 minutes, reducing the heat slightly. Then, add carrots, salt, pepper and spices to the meat and onions, continue frying for another 10 minutes.

• During this time, we prepare a sufficient amount of boiling water, fill it with meat and vegetables. The water should completely cover them.

• We close the cauldron with a lid and simmer for 30 minutes, with a slight boil.

• Add the washed rice, spread it evenly in the cauldron without stirring. The liquid should rise 2 cm above the rice.

• When all the liquid is absorbed into the rice, we put a thoroughly washed head of garlic in the center of the cauldron with the prepared pilaf.

• Close with a lid and bring crumbly pilaf to readiness for another 30 minutes. After the home-cooked pilaf is ready, serve it to the table.

Pilaf in Tajik

Cooking pilaf in each national cuisine has its own characteristics, which also affects taste qualities... A lot of spices are not put into Tajik pilaf, only cumin and ground black pepper or peas. In addition, when preparing pilaf according to the Tajik version, all the main ingredients are taken from equal amounts.

Ingredients:

• lamb - 500 g;
• rice - 500 g;
• carrots - 500 g;
• onion - 2 heads;
• salt pepper;
• zira - a pinch;
• vegetable oil - 3 - 4 tbsp. l or to taste;
• garlic - 2 heads.

Preparation:

• If we use non-special rice for making crumbly pilaf at home, then rinse it thoroughly and fill it with water completely. Before adding rice to meat and vegetables, rinse it a couple more times.

• Heat the oil in a deep frying pan and put the onion, chopped beforehand.
• As soon as the onion takes on a golden hue, lay out the meat, do not reduce the heat and do not stir until the meat is fried from below.

• Then mix everything, add carrots, cut into large strips, salt and pepper.
• Fry everything with carrots for another 7-10 minutes, put a washed whole head of garlic in the middle of the contents of the pan.

• Fill everything with boiling water so that it covers the meat and vegetables. Bring to a boil, reduce heat and simmer until meat is cooked.

• Then, remove the garlic, spread the rice evenly, close the lid, simmer for 15 minutes. We insert the next washed head of garlic into the crumbly pilaf, sprinkle everything with cumin.

• We continue to stew pilaf, which we cook at home under a lid for about 15 minutes, as stated in the step-by-step recipe with a photo.

Let the cooked dish brew covered and serve.

Samarkand pilaf

Also, crumbly pilaf can be prepared according to the recipe of Samarkand cuisine, as a kind of common Uzbek.

Ingredients:

• lamb on the bone - 1 kg;
• rice - 4 tbsp.;
• fat tail fat - 100 g;
• onions - 800 g;
• carrots - 800 g;
• garlic - 2 heads;
• vegetable oil - 150 g;
• salt.

Spices:

• zira;
• barberry;
• ground black pepper;
• Bay leaf.

Preparation:

• We start cooking crumbly pilaf at home by washing and soaking rice, as we have already described in step by step recipes with photo.
• Finely chop the fat tail fat and put it in a cauldron, heat it until greaves are formed. While the fat is heating, prepare the meat, rinse and cut off the excess pulp, cut it into pieces.

• We remove the greaves from the cauldron, pour in the vegetable oil. Put the prepared meat in the oil heated to blue smoke, fry until brown crusts form on all sides.

• Cut the onion into large half rings, put it on the meat, fry everything together until the onion is transparent.

• Pour two glasses of boiling water, salt, pepper, cover with a lid and prepare "zirvak", covering with a lid and reducing the heat.

• The water should evaporate completely by the time the meat is ready.
• Add carrots, cut into large strips, increase the fire to the maximum.

• Lightly fry everything, add cumin and barberry, insert two heads of prepared and washed whole garlic.

• Pour boiled water again so that it covers all the products. Simmer the carrots for 15 minutes, put the rice on top of the carrot layer.

• Pour boiling water again, which covers the rice by 1.5-2 cm.

• Add the heat and evaporate the water again, after which we collect the rice with a slide towards the center, make several holes to the bottom with a wooden stick.

Pilaf with chicken

A selection of pilaf recipes would not be complete without this popularly loved option for cooking pilaf with chicken.

Ingredients:

• chicken - 1/2 pcs.;
• rice - 3 tbsp.;
• carrots - 3 pcs.;
• onion - 2 heads;
• garlic - 2 heads;
• vegetable oil for frying;
• seasoning for pilaf with chicken;
• salt, ground black pepper.

Preparation:

• Rinse and soak the rice. We cut half of the carcass into small pieces, you can, if desired, free the meat from bones.

• In a cauldron or deep frying pan, heat the vegetable oil with garlic, then remove the garlic. In a red-hot aromatic oil lay out the prepared chicken pieces, fry until golden brown barrels.

• At this stage, you can add salt, pepper and add the onion, cut into half rings.
• Mix everything and fry over high heat for three minutes, then add carrots, cut into large strips and all the spices, mix.

• Fry all the products for another 10 minutes and add the washed rice, evenly distributing it over the surface. We insert into pilaf one or two heads of onions cut from the bottom.

• Pour boiling water so that it rises slightly above the rice. We reduce the heat and simmer until tender, controlling the amount of water. It should be quickly absorbed into the rice, and the remaining small amount is needed for further cooking.

If the rice and meat are ready and the water hasn't evaporated yet, just turn up the heat. Otherwise, when the meat and rice are not yet ready, and the water has already evaporated, add a very small amount of boiling water.

We give the home-cooked crumbly pilaf, brew covered and serve.

Pilaf in a slow cooker

Loose and very tasty pilaf can be cooked and, moreover, with a guaranteed result of obtaining the desired properties of this dish.

Ingredients:

• beef - 400 g;
• rice - 400 g;
• onion - 3 heads;
• carrots - 3 pcs.;
• seasoning for pilaf or dry spices - to taste;
• garlic - 1 pc.;
• sunflower oil - 4 tbsp. l;
• salt pepper.

Preparation:

• Prepare the beef as usual, rinse and cut into small pieces.
• Traditionally, we cut vegetables for pilaf, put all prepared foods in a multicooker bowl.

• Add vegetable oil, mix everything and close the lid. We set the function "Baking" for 15 minutes.

• Open the lid, add salt, cooked spices and those that you personally like, mix. Insert the garlic, cut from the bottom.

• We spread the pre-prepared rice, washed and soaked, do not stir.

Subscribe to our channel in Yandex.Zen!

Pilaf is a very ancient dish that has been prepared in many countries for several centuries. In India, this dish was vegetarian, and then in Persia they learned to cook it with meat. All recipes have one thing in common - the dish always combines rice with zirvak (meat, fish, dried fruits, spices). In our country, the most common zirvak, which consists of pork or lamb, onions, carrots, cumin and red pepper. But how to cook delicious and crumbly pilaf?

Cooking secrets

To make the rice crumbly, you need to know a few simple secrets, which not even every experienced housewife knows about:

1. You do not need to grind carrots with a grater. It is better to cut it into thin strips - the thicker, the higher the likelihood of getting crumbly pilaf. Also stick to the proportions indicated in the recipe. If there are a lot of carrots, the rice will not turn out crumbly.
2. Choose the right cereal. The best option is considered to be oblong rice. The round grained variety is also fine, but should be free of starchy dust. The less it is, the more crumbly pilaf will be - this is one of the main secrets of cooking.
3. Soak before cooking rice groats in salted water - hot, but do not use boiling water. This will not allow the rice to boil, that is, you will get not just porridge, but real pilaf!

How do professionals prepare pilaf?

Chefs have their own tricks on how to cook pilaf so that the rice is crumbly. A real chef is capable of crumbling any kind of rice - round and long. At the same time, they recommend using the steamed one, since it draws in itself better meat broth and it turns out to be as fragrant as possible.

Particular attention must be paid to rinsing the cereal - drain the water at least 8-10 times. It should be perfectly transparent. After that, the rice is poured cold water and left for at least half an hour so that it gets thoroughly wet. When putting cereals into the zirvak, a slotted spoon is used so that excess liquid does not get into.

Rice should be steamed, but you don't need to use a steamer or multicooker to do this. The bottom line is that the fire under the cauldron should be set to a minimum, and a layer of cereal in several places should be pierced with a knife to the bottom and tightly covered with a lid.

The readiness of the rice is checked no more than once every 10-15 minutes. If necessary, add boiling water. When you remove the cauldron from the stove, so that the homemade pilaf turns out to be crumbly, you need to wrap it with something and leave it (you can use a regular blanket). Our ancestors used this trick, which gave the dish incredible taste and aroma.

Chicken pilaf recipe

To teach you how to cook crumbly and delicious pilaf, we offer a proven recipe. For it, you need the following ingredients:

• long parboiled rice - 500-600 g;
• chicken (it is better to use the thighs) - 600 g;
• carrots - 200 g;
• onions - 250 g;
• vegetable oil - 50 ml;
• fresh herbs;
• spices for pilaf.

Peel the carrots and chop into wedges, straws, or half rings, but not too finely. Also chop the onion, add to the carrots, pepper and salt. Fry it all until golden brown in oil.

Butcher the thighs by chopping into pieces and removing the pits and skin. Fry the meat until golden brown for a few minutes, then add a little water and simmer for a few more minutes, covered.

Pour cold water over the rice, wait 20-30 minutes and rinse thoroughly to remove white deposits. Put the onions, carrots and chicken in a cauldron or saucepan, tamp with a spoon, and put the rice on top. Press with a spatula and top with chopped greens.

Pour boiling water over the whole thing so that it covers the rice by an inch. Cook without a lid for about 10 minutes, then poke a few holes to allow the moisture to evaporate, and then cook for a few more minutes. Cover and reduce heat. Cook for 20 minutes - the water should evaporate during this time. Turn off the heat and wrap the cauldron or saucepan with something, letting it sit for an hour and a half.

Pork pilaf in a pan

Now let's figure out how to cook pork pilaf in a frying pan step by step. The recipe is very simple and accessible to every housewife. You will need the following components:

• 300 g pork;
• a glass of steamed rice;
• one medium carrot;
• a pair of onions;
• 50-60 ml of vegetable oil;
• seasoning for pilaf;
• salt and pepper.

We wash the rice with water and fill it for 20-30 minutes. at this time, peel the carrots and onions. We wash and dry the meat with napkins, and then cut into cubes. Heat a frying pan with butter over the fire and send the meat into it. We fry it for 5-6 minutes over high heat, stirring constantly.

Chopped, but not too finely, add carrots and onions to the meat. Salt, pepper, add seasonings and mix. Reduce heat and continue to fry for about 10 minutes. As a result, you will get a zirvak.

Put all the rice in the pan, evenly distributing it over the zirvak. Pour water in a thin stream so that it covers the rice by 1.5 cm, no more. Cover with a lid and simmer for 30-40 minutes on minimal heat, without opening the lid.

Pilaf is not just a dish. This is a philosophy that each nation has its own. And therefore, with all the generality of ingredients, Uzbek pilaf differs from Tajik, and it can also be cooked in Azerbaijani, Bukharian, it can be with poultry, meat and even dried fruits. We will tell you how to cook pilaf according to all the rules, as well as adapt old national recipes for cooking in the conditions and from the products of traditional Russian cuisine.

You should start with this type of pilaf, since it can be considered a classic example, and it is also extremely common both in any cafes with an Uzbek bias, and in Russian cuisines in general.

So, the Uzbek pilaf (it is also often called Fergana) is prepared so that the rice is crumbly, rice does not stick to rice. How can this be achieved?

As the famous culinary expert and connoisseur assures national cuisine Stalik Khadzhiev, the volume of products is calculated based on the availability of rice.

Although an experienced cook usually does everything by eye, there is an exact recipe for Fergana pilaf:

• 1 kg of rice;
• 350 g unsalted lard;
• 800 g of meat;
• 800 g carrots;
• 150 g onions.

Important! If you want to cook a real, even let's say, authentic Fergana pilaf, then look for yellow carrots, which you combine with an ordinary orange vegetable in a ratio of one to three. It fries beautifully and looks good when cooked. If there is no yellow one, then take the entire volume of regular carrots.

Such pilaf is prepared in a cauldron, but on home kitchen you can take thick-walled pan from cast iron. Ducklings will do.

Preparation:

1. Melt the bacon in a thick-walled cast-iron saucepan or cauldron over low heat.
2. Heat it well and add a couple of slices of chopped meat. (It is cut into small pieces for Uzbek pilaf so that it fits in the mouth for one bite).
3. After a minute in hot oil, these pieces will be well fried, giving the fat the aroma of meat. Now they need to be removed for now.
4. Next, put onion cut into half rings in the fat and fry over high heat to evaporate the water. After that, add the rest of the meat, salt and lay out some of the carrots cut into cubes - first yellow. Salt it and sprinkle it with cumin (cumin is an essential ingredient in Uzbek pilaf).
5. Once the carrots are browning, add the rest and mix. Let it brown a little. Then put the remaining vegetable, spices. In general, everything except rice, including those pieces of meat that were fried very first.
6. Salt again, put a small pod of hot pepper, and also add a teaspoon with top of barberry, it will give the necessary sourness.
7. Carefully pour hot boiled water along the edge of the cauldron or duck, covering the meat and vegetables with it. Then, covered with a lid, leave for 40 minutes on the slowest heat.
8. While the zirvak is being prepared (this is the name of this dressing for rice, it is the same for all cuisines where pilaf is prepared), rinse the rice. It is better to do this under running water to wash off the flour. If you don't wash it off, you won't get crumbly pilaf.
9. Put pure rice in a zirvak with a slotted spoon, salt at the rate of 1 tbsp. a flat spoon of salt per kilogram of rice.
10. Put the washed whole head of garlic into the rice.
11. Pour boiling water over so that the water covers the rice on your finger.
12. Bring to a boil, reduce heat to low, cover pan and wait for water to evaporate. When the rice is almost ready, turn off the heat, cover the pot or cauldron with a warm towel or blanket and leave to rise for another hour.
13. Open the lid, put in an Uzbek flat plate, put a salad of thinly sliced ​​tomatoes with onions and enjoy!

Loose pilaf in a cauldron

In principle, the previous recipe is also suitable for a cauldron. All components of the dish are taken in the same proportion and prepared in the same sequence. The only difference is that the almost finished pilaf is covered with a lid, and after that the fire under the cauldron is completely extinguished. But the cauldron remains on the bricks of the oven, the bricks give off their heat to the rice layer, bringing it to condition. The lid of the cauldron is covered with a blanket and therefore in itself is an additional source of heat. In this form, pilaf reaches, and it turns out well simmered - approximately as if you were cooking it in a Russian oven.

In azerbaijani

The difference Azerbaijani pilaf from Uzbek in that meat is cooked in it separately from rice, and a special cake called gazmah is used to prepare the rice part.

This is how pilaf is prepared in Azerbaijan:

1. Pick up products - 700 g of lamb, 200 g of pumpkin, five onions, 100 g of ghee, half a pomegranate, half a glass of raisins, a little water, turmeric and salt to taste. You also need to take an egg and flour 220 g for a tortilla dough.
2. Rice is deliberately not indicated in dosage - it is cooked separately, so you can take it at your discretion. We rinse it under running water or changing water several times. Put in salted boiling water and cook until almost cooked. After that, fold back, rinse with cold water.
3. We make gazmah: add an egg and very cold water to the flour, knead a very hard dough. We roll it into a thin cake.
4. We spread the cake on the walls and bottom of the cauldron.
5. Put half the rice on the cake.
6. We tint the second part of the rice with yellow, mixing it with turmeric diluted in a spoonful of ghee and a teaspoon of boiling water (take a pinch of turmeric).
7. Pour the first part of the rice with melted butter, put yellow rice on top, cover the cauldron with a lid and darken a little more on low heat until cooked.
8. Meanwhile, in a thick-walled saucepan or frying pan, fry the pieces of lamb in butter or your own fat. As it turns brown, put finely chopped pumpkin and onion, pour in pomegranate juice, add raisins, mix everything with salt and, pouring in half a glass of boiling water, keep for half an hour under a lid over low heat.
9. When all the pieces of pilaf are ready, put rice on a large round dish, on top of it - meat and vegetables, decorate everything with pomegranate grains and immediately lay gazmah - break the cake with your hands.

If you're concerned about unconventional flavors, pumpkin can be dispensed with.

Tajik pilaf with lamb

The main ingredients in this pilaf are traditional: rice, onions and carrots. But the meat is only mutton. In addition, Tajik pilaf is prepared from special rice - this red cereal is called devzira, it is the best and highest quality of all "pilaf" types. However, quite good Tajik pilaf can also be prepared from ordinary round-grain Krasnodar rice.

The peculiarity of the preparation lies in the fact that, first, onion cut into half rings (2 heads) is fried in vegetable oil, achieving strong roasting, then meat (600 g) is added. It is also fried until crusty. After that, put carrots in bars (600 g), overcook again and then pour in half a liter of boiling water. The meat should be half cooked, after that rice soaked in salted water (600g) is laid and boiled over, so that the water slightly covers the surface. Spices - cumin and garlic. Pilaf is cooked under the lid for another half hour.

How to cook pilaf - a basic recipe with pork

If there is no cauldron on an open fire, lamb and barberry, this does not mean that you will not get delicious pilaf for dinner. The basic recipe, which always turns out, is pork pilaf. It is prepared quickly and simply, it requires 400 g of meat in pieces, a couple of large onions and carrots, 2 glasses of rice and five water. And also salt, bay leaves, a few cloves of garlic, a pinch of cumin and a few peas of allspice.

You need to take enough vegetable oil to be enough for frying meat. Fry the pieces quickly and add the onion. Reduce the heat slightly, fry it and add the carrots. Fry a little carrots, pour in a glass of water and simmer for ten minutes under the lid. Put in the spices and salt. The broth should be slightly salty - in the future, the rice will absorb the salt. Next is the washed rice. Pour it through a slotted spoon with water at the rate of 2 glasses of rice twice as many glasses of water. Bring to a boil, put the chives, reduce the heat to a minimum and leave to simmer under the lid for 40 minutes. After that, turn off the heat and wait the same amount of time until the rice rebounds.

How to cook chicken pilaf?

In the same way, you can use chicken instead of pork. You can cook chicken pilaf even faster, because it takes very little time to stew meat and vegetables. It is necessary to fry medium pieces of chicken in oil, salt. Separately fry the finely chopped onion and a little garlic, add the carrots grated on a coarse grater, still stew a little and add to the meat. Top with washed rice, lavrushka, peppercorns, salt well again and pour boiling water over. Simmer for 20-25 minutes until the rice is tender. If necessary, you can add boiling water.

Multicooker recipe

Pilaf in a slow cooker - signature dish many, usually the multicooker even has a separate program for cooking pilaf, and therefore the time is predetermined by the microprocessor.

The recipe below is for 4 servings:

1. Cut 250 g of any meat into small pieces, chop 1 carrot into bars, and dice the onion;
2. Pour the table steam into an open multicooker. tablespoons of vegetable oil, set the frying program with a time of 25 minutes;
3. The oil will warm up - add the meat piece by piece. You do not need to put everything at once, otherwise it will not be fried, but stewed;
4. After 10 minutes add carrots and onions;
5. When frying is over, add salt, pilaf spices, a couple of cloves of garlic, put washed rice on top;
6. Pour about half a liter of boiling water (water should be a little, cover the rice by one and a half to two cm);
7. Put on the program "Plov";
8. When the task is completed, open the lid, stick in a couple of fresh garlic cloves, pierce the rice to the bottom with a wooden stick and leave it for another twenty pilaf to reach the heating program for another twenty minutes.

With the addition of dried fruits

In a multicooker, you can perfectly do vegetarian pilaf without meat, as well as a sweet dish with dried fruits. Instead of meat, you need to put only vegetables or dried apricots with raisins, and reduce the frying time to 5 minutes.

With anything we mix rice, making pilaf. Each housewife has her own favorite recipe. But, of course, any housewife should know that pilaf will be really tasty if it turns out to be crumbly.

It is then that pilaf will be pilaf, and not rice porridge seasoned with vegetables and spices. How to cook crumbly pilaf? There is nothing difficult in this, you just need to know the little secrets.

What to cook pilaf from?

The main ingredients of traditional pilaf are meat, rice, onions and carrots. Any refined oil can be used to fry meat and vegetables. The Uzbeks, and it is they who are the creators of pilaf, overcook meat and vegetables exclusively in lamb fat. But mutton fat has a smell that not everyone likes, so you can get by with the usual for us sunflower oil.

The spices that are used in the preparation of traditional pilaf include hop-suneli seasoning, barberry, ground pepper, garlic and salt, of course.

Any rice that you have in your kitchen is suitable for cooking pilaf. But if the rice is over, then it is better to buy parboiled rice hard varieties... It is this rice that absorbs the broth well, and therefore it turns out to be crumbly and with a rich taste.

Loose pilaf recipe

First, we prepare the base for pilaf from meat, carrots and onions.

• Carrots are taken half as much as meat. Cut the carrots into long, thin slices. If you want to speed up the cutting process, use a coarse grater for Korean salads and chop the carrots with it. Do not rub the carrots finely, because at the end of cooking they must retain their shape.

• Add vegetable oil or fat to a thick-walled pan or roaster. Its amount should be sufficient, do not skimp, pilaf should not be dry. Then put the meat and fry it over high heat until it forms golden crust... At this stage of cooking pilaf, it is better not to leave the pan at all, since the burnt meat will give the pilaf a bitter taste and not very tasty aroma.
• After the meat is well browned, reduce the heat slightly and add the onion. Once the onion is soft, add the carrots. When the carrots are sluggish, be careful not to break while stirring.
• We finish preparing the base for pilaf by adding spices. Be sure to add salt, black pepper, you can add the Khmeli - Suneli mixture, you can add barberry and garlic. Fans of spicy dishes can put some hot ground pepper in pilaf. Then add tomato paste or finely chopped fresh tomatoes.

• After adding the spices, mix everything well. Then pour water into the pan so that the water covers all foods 1 centimeter from their level. Cover the pan tightly with a lid and simmer for half an hour over low heat.

It's time to add rice.

Secrets of Cooking Loose Rice

• Any rice can be made crumbly. Parboiled rice simply absorbs broth better.

• Rice must be washed in clean water up to 8 times.

• Then fill it with cold water. This can be done before preparing the base for the pilaf to give the rice time to absorb the water.

• Put the rice in the pan with a slotted spoon so that the excess water is drained.

• Now remember to cook loose rice, and, therefore, crumbly pilaf, rice should not be boiled in water, but should be steamed.

• To do this, make the minimum heat under the pan, put the rice in a slide. Use a wooden stick to make a few holes in the slide to help the steam rise more easily. And close the pan tightly with the lid.

• When the rice is completely cooked, turn off the heat, but do not remove the lid, leave the pilaf, as they say "to reach," for 10 minutes.

During this time, you can set the table or cook fresh onions marinated in vinegar, which goes so well with pilaf.

When you lift the lid, you will see a real crumbly pilaf. Onions should not stand out from the general dish, but carrots, on the contrary, should be noticeable. Large pieces meat can now be cut into smaller pieces. Cut if you want, or you don't have to. After all, it is big chunk the mouth rejoices. But most importantly, you should cook the rice crumbly. It should acquire a golden color, unique aroma and taste.

Now you know how to cook crumbly pilaf. If you have everything at home necessary products, you can please yourself and your family with the data today Uzbek dish, which has taken root with us so successfully.

Do you know how to make crumbly pilaf? You get crumbly and aromatic rice and delicious tender meat with vegetables and spices. Then we can say that everything really turns out as it should. Or is it the other way around? Rice sticks together, looks like a sticky porridge, and the meat is tough. If so, there are several things that can help you a lot. simple tricks, which will be discussed below.

In my family, dad always cooked pilaf. While still in the army, one of his friends - an Uzbek by nationality, taught him to cook real Uzbek pilaf. For me, pilaf did not work for a very long time. There were difficulties with rice: it turned out simply rice porrige even cry! But through experimentation, having watched several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does pilaf begin? Of course with meat selection... Classic Uzbek pilaf is made from lamb. But let it not be a dogma for us. Everyone has different tastes, and for some, mutton may simply seem too fatty. When choosing meat for pilaf, you just need to pay to choose not too tough and "dry" meat. Fat should still be present in it - this will help the meat retain its juice.

The key to delicious pilaf is right choice rice... There is only one criterion - quality. If you choose the so-called "cut", crumbly pilaf will definitely not work out of it. Grains of long rice and parboiled rice are guaranteed not to stick together, but their taste and texture are rough in my opinion.

I prefer rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and buy at an affordable price. Before cooking pilaf, it is important to rinse the rice thoroughly. The water must be drained at least 10 times until it becomes transparent. The rice should be allowed to dry. It is also important to keep the proportion - 1 glass of rice and 2 glasses of water.

Garlic in Uzbek pilaf must be mandatory... It does not need to be completely cleaned; it is enough to simply remove the husk, leaving the teeth in a dense skin. Don't spare carrots- it gives the pilaf a pleasant sweetness and beautiful color. You do not need to stir it. Carrots are laid out on the meat in an even layer. Water needs to be poured into pilaf not cold, but very hot... Its amount is determined by the amount of rice.

A simple pork pilaf recipe

• Cut the meat into large cubes (2 to 3 cm side) and fry over high heat in a deep and wide frying pan. You cannot let the juice run on the meat - it must remain inside each piece.
• Cut the carrots into thin strips, finely chop the onion, divide the garlic into cloves. Put onion, garlic on the meat, add spices, salt and carrots and cook zirvak (this is the name of meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
• Advice: at the expense of salt there is one trick - the zirvak needs to be salted a little so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
• Boil water in a separate saucepan.
• Put the rice in a frying pan (or a cauldron in which meat is cooked). We distribute it evenly over the entire surface and fill it with hot water. You cannot stir pilaf! Pilaf should have three layers: meat, vegetables and rice.
• Cooking pilaf under a closed lid over medium heat. When the water level is below the surface of the rice, take a wooden stick and poke holes across the entire surface of the pilaf to allow the water to boil away, leaving the rice crumbly.

The secret of crumbly pilaf: summing up

1. Choose the right type of rice.
2. Rinse it well (the water should be clear).
3. Pour the right amount hot water.
4. Make holes to allow the water to boil.

Other recipes with meat: