Cooking crumbly pilaf at home. How to cook crumbly pilaf

There are many secrets in the world of how to cook pork pilaf so that the rice is crumbly.

1. Secret one: If you want to cook crumbly pilaf from pork and not only from it, but also from other meat, never grate carrots! Better cut into thin strips. The thicker the straws, the more likely the pilaf will be crumbly. Observe the ratio of proportions in the recipe. There should not be a lot of carrots.
2. Secret number two: Choose your rice grits carefully! Long grain rice is suitable for this. Round-grain rice is also fine, but you need to pay attention to the content of starchy pollen in the cereal. The less starch the better.
3. Secret three: Before cooking, soak the cereal in hot salted water (not boiling water)! This will keep the rice from boiling over and turning your meal into porridge.

And now I will present to you directly the recipe for crumbly pilaf with pork.

Ingredients:

1. Pork fillet - half a kilo.
2. Large onion - 1 pc.
3. Carrots - 2 pcs.
4. Vegetable oil - half a cup.
5. Rice groats - 2 cups.
6. Salt to taste.
7. Seasoning for pilaf - 1 tsp.
8. Garlic - 3 cloves.
9. Barberry - 50 gr.

Preparation:

Cut the pork into small pieces and fry in highly heated oil. Choose the dishes at your discretion. This can be a cauldron, a kettle, or a deep frying pan. Fry for 10 minutes with stirring over high heat.

Cut the onion into half rings or less - it doesn't matter. It will still not be visible after cooking. But chop the carrots only into strips. Add to the meat and fry for another 10 minutes, stirring occasionally. Then add the carrots and continue frying for 5 minutes.

After that, pour boiling water so that the water covers the zirvak (the basis of pilaf) just a little. Season with salt and spices. If you wish, you can add barberry and simmer, covered with a lid for 15-20 minutes on medium flame.
At this time, rinse the rice grits and soak in salt water for 15 minutes. Then rinse in the running cold water in a sieve, drain the water. Place the rice on top of the zirvak, pour boiling water 0.5-1 cm above the surface of the cereal and, adding heat, cook until the moisture evaporates. Be careful, when cooking pilaf should boil evenly.

As the water boils away, make holes with the handle of a slotted spoon to the bottom and wait until the remaining moisture has evaporated almost completely. Separate from the walls of the cauldron with a slotted spoon up the hill. Squeeze the garlic into the rice. Then reduce the flame to low and, covering with a lid, simmer for 15 minutes. After turning off the boiler, do not open the boiler immediately, but wait 10 minutes for the food to fill with the aroma of spices. Stir the finished dish and place on a large flat plate. Delicious crumbly pilaf ready to eat

The calorie content of pilaf with pork is 318 Kcal.

Bon Appetit!

The next recipe is also no less interesting. For him you need:

1. Pork tenderloin - half a kilo.
2. Rice groats - half a kilo.
3. Carrots - 0.5 kg.
4. Onions - 2 large onions.
5. Vegetable oil - 2 ladles.
6. Garlic - 5-6 cloves.
7. Salt to taste.
8. Barberry - half a glass.
9. Spices for pilaf - 1 tsp.

How to cook crumbly pork pilaf:

Cut the carrots into strips and the onions into rings.

Cut the meat into large pieces of arbitrary shape and fry it in highly heated oil in a cauldron or kettle for 10 minutes. You can use a rooster or other cast-iron dishes for this purpose. Fry over a high flame.

Add the onion and fry for another 10 minutes, stirring constantly at the same temperature.

After a while, attach the carrots and continue frying for another 10 minutes. Do not diminish the fire yet.

Pour boiling water over zirvak (the basis of future pilaf), reduce heat to medium. Season with salt and spices and simmer for 20 minutes.

Before bookmark rice groats Throw in the barberry and peeled garlic and immediately load the thoroughly washed rice in advance, evenly distributing it over the entire surface of the pot.
Top up with boiling water so that it covers the cereal by 0.5-1 cm. Increase the flame to high and make sure that the contents boil evenly over the entire surface of the rice.

When the water boils away, pierce the rump in several places with the back of a slotted spoon to the bottom and let the bottom moisture also evaporate, but not completely. Then reduce the gas to small, collect a slide in the middle of the cauldron. Close the kettle and simmer for another 15 minutes.

After turning off the stove, do not remove the lid, but wait some more time to get a delicious meal. Then mix the pilaf and arrange on plates. Put on the table hot. Serve salads with the dish. Such as cucumbers with tomatoes or onion sliced ​​into rings and seasoned with vinegar. It is better to drink hot green tea.

Bon Appetit!

Now you know how to cook delicious pilaf... If you follow the recipes step by step, you can cook a wonderful dish. Do not forget about the little secrets of making crumbly pilaf and everything will turn out the way you want! Good luck in the kitchen! Try the real one too.

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:

• In order 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 golden brown.

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

• Put in a frying pan and garlic, cut into plates. 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 way: 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.

• Rice is thoroughly washed, if you do not have parboiled rice, then regular rice should be rinsed in several changes of water.

• To prepare delicious real pilaf, it matters what it is cooked 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.

• Fill again with boiled water 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!

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 pilaf base 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 of 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 already today please yourself and your family with this Uzbek dish, which has so successfully taken root with us.

Rice

This is the main stumbling block of all cooks who have ever cooked pilaf. Nevertheless, almost all of them agree that the best rice is devzira, as well as other Uzbek and Tajik varieties.

You can try to cook pilaf with other types of rice, but preferably not too starchy. And in any case, the rice must be rinsed well before laying it (until the water is clear). This will wash away the starch dust and prevent the pilaf from sticking together. Cooks also advise soaking it in cold water for an hour or more.

By the way, instead of pilaf, you can use wheat, chickpeas, corn and mung bean. But that's a slightly different story.

Meat

Lamb is traditionally used for pilaf, but beef is also suitable. You can also use pork, although Muslim chefs are unlikely to forgive you. The chicken option is also possible, but it already has little in common with the classic Uzbek pilaf.

It is better to choose meat from adult animals: it gives the desired rich taste.

The meat should be cut into fairly large pieces, about 5 x 5 cm or slightly larger. You can also fry meat in large, non-portioned pieces and chop it just before serving. It is believed that the larger the piece, the juicier the finished meat will be.

Vegetables

There are two main vegetables in pilaf: onions and carrots. Onions can be used onions. It is more difficult with carrots: in Central Asia, pilaf is often cooked with yellow carrots, but in its absence, ordinary orange carrots are also suitable.

The main rule is not to be too small. The onion is cut into rings or half rings, the carrots are cut into large cubes about 5 mm thick. If you finely chop vegetables and meat, then you get not pilaf, but rice porridge.

Butter

For the preparation of pilaf, either odorless vegetable oil or animal lard (fat tail fat), or both types together are used. At home, the easiest way is to use refined sunflower oil.

You don't need to skimp: pilaf is a fatty dish. On average, 1 kg of rice takes about 200-250 ml of oil.

Spices

The space for experimentation here is impressive. And yet, more or less traditional seasonings can be distinguished:

• garlic (slightly peeled and covered with whole heads);
• hot red pepper (laid in a whole pod);
• zira;
• barberry;
• ground black or red pepper.

You can also add thyme, coriander, suneli hops, saffron or other spices to your taste in pilaf. The easiest way is to use a ready-made seasoning mixture.

Other ingredients

In addition to the components listed above, pre-soaked chickpeas and dried fruits are often added to pilaf.

What kind of dishes to choose

Kazan, cauldron and cauldron again. With thick walls. In it, the meat does not stick, and the rice is cooked evenly and remains crumbly. It is best to use a cast-iron cauldron (especially if you cook pilaf over a fire), but an aluminum one will do.

A duckling can be a good substitute for a cauldron. And here is a saucepan, deep frying pan, wok and so on kitchenware will not give the desired effect, no matter how much you want it.

The basic principle of pilaf is as follows: first, zirvak is prepared (these are meat and vegetables fried in oil with spices and broth), and then rice is poured on top.

The standard proportion for pilaf is equal parts of rice, meat and carrots. The amount of onion can vary, but be at least 1–2 heads. It's the same with garlic.

Preheat the cauldron and pour the oil into it. It should warm up well so that the ingredients can brown quickly in the future.

Next, onions or meat are fried. If you are cooking pilaf with a lot of onions, you can fry the meat first. Put it in the cauldron gradually so as not to bring down the temperature, and do not turn it over right away - otherwise it may start to release juice.

The onions need to be fried until golden brown so that the finished broth gives color to the rice.

Tveda.ru

When the meat and onions are fried, the carrots are laid. It is broiled for a few minutes until tender.

tveda.ru

Then all the ingredients are poured over with hot water. It should cover the meat by 1–2 cm. Then add garlic, red pepper pod, spices and other ingredients. Everything is salted to taste (or a little more salt is added than you like: the rice will absorb it) and cook over moderate heat for at least 40 minutes until the meat is tender.

tveda.ru

After the zirvak is cooked, rice is laid. It is better to do this with a slotted spoon to distribute the rice evenly. On top of it, you can spice it up with a couple of pinches of cumin - for flavor.

1. Rice is immersed in the broth (if necessary, more hot water is added through a slotted spoon so that it slightly covers the dish) and stewed open until the water is completely absorbed (about 20 minutes). Then the fire is turned off (if pilaf is cooked over a fire, then by this time the wood should just smolder), the cauldron is covered with a lid and the rice is left to steam for about 15–20 minutes.
2. After laying the rice, the cauldron is immediately closed with a lid and the contents are stewed for about half an hour on minimal heat, and then it comes without fire for about 10 minutes.

When the heat is off, wrap the lid with a towel: it will absorb the condensation and prevent it from getting into the dish.

Garlic and pepper are removed from the finished pilaf. If used for cooking large pieces meat, then take them out, cut and spread on top of the mixed pilaf. If you used small pieces, you can mix the pilaf with them.

Pilaf is traditionally served on a large plate and decorated with a head of garlic on top. This dish is best combined with fresh vegetables.

tveda.ru

Do you know other secrets of pilaf cooking? Share them in the comments.

Real pilaf is a combination of aromas, juicy meat, delicious vegetables... Complex dishes present a certain mystery from the point of view of the embodiment of recipes, but at the same time they give chefs many options for imagination.

The ability to cook traditional pilaf with different types of meat will help surprise even the most demanding and picky guests.

How to cook pilaf

Does not exist the only recipe correct pilaf: even in Uzbekistan it is prepared from several types of meat and often different oils are used to fry the base. There are unbreakable rules without which perfect meal will not work.

Important! In real pilaf with meat, all components complement each other, but at the same time they do not merge into porridge and are distinct in shape and consistency.

V traditional dish no need to use expensive or difficult to obtain components. Technology is the foundation. And if you do not follow its sequence, then the dish will be far from ideal.

Here are 7 nuances that will help you cook pilaf properly:

• pilaf is cooked in or on a stove using a duck, a cauldron or other utensils with a thick bottom and walls that ensure uniform heating;
• the ideal cooking mode is in a refractory dish over an open fire;
• the starch content of rice makes it sticky. Culinary experts choose different varieties, but they should be united by one condition so that the pilaf turns out to be crumbly - a minimum of starch and repeated washing of the cereal to a clear liquid;
  
  
• oil should be chosen only odorless - olive oil is only suitable for unconventional recipes;
• spices are the basis without which a real dish cannot be prepared;
• the name of the broth for pilaf, in which meat and vegetables are cooked - zirvak (most often these two components are called so);
• zirvak sets the aroma, taste and consistency of pilaf, if it fails, the dish will turn into porridge.
  
  

Preparing Uzbek dish from strict proportions of rice, meat and carrots. The rest of the components are reduced and increased to taste.

Important! The recipe contains 1 part meat, 1 part rice and 1 part carrots.

In rare cases, pilaf is prepared using 0.8 parts of carrots. In this case, it must be cut into thin cubes or cubes.

How long the dish is cooked depends on the meat used and the method chosen. In the oven, baking pilaf will take an average of 40-60 minutes after frying the zirvak. The food is stewed on the stove for 20 to 30 minutes. Fire cooking is the fastest.


Cooked pilaf is served with vegetables and herbs. If this non-standard recipe then you can use sauces. Classic Uzbek pilaf is not recommended to be seasoned with any additional sauces.

Ingredients

The main components of an oriental dish are meat, vegetable oil, carrots, rice and onions. From traditional spices and spices, salt and cumin (cumin) are used in any recipe. But a set of spices for pilaf is a real creativity.

You can come up with recipes yourself, using matching ingredients, or buy store-bought seasonings "for pilaf".


When choosing carrots, keep in mind that yellow has a sweeter taste: use about 30-40% of a yellow vegetable and 70-60% of an orange one. However, not all markets can find this product. Taste the vegetable before cooking; bitter carrots will ruin the taste of the dish.

Rice selection

The composition of the Uzbek pilaf traditionally includes rice devzira (dev-zira). This product grows in the Fergana Valley - "homeland" famous dish.


It contains little starch, absorbs a lot of liquids and oils, and is quite solid. However, even with a large amount of fat, the cereal remains crumbly. Instead of devzira, you can use arpa-sholi, koniligi, chungara, dastar-saryk.

In spite of great amount varieties, many cooks find ordinary Krasnodar or Altai rice no less tasty and suitable for pilaf.

A common problem is that long grain rice stays dry. Round at correct preparation boils well, does not stick together very strongly.

Also popular are such varieties as basmati or jasmine; rice "for risotto" or "for paella" is used a little less often.

Meat selection

Traditionally, pilaf is made from lamb, but you can use beef, pork, as well as different parts of chicken.

Advice! When using pork or lamb, fat tail fat is taken instead of part of the oil. It gives the pilaf a classic flavor.

If beef is used, then take the meat from the hind leg or shoulder blade. Good taste obtained from the tenderloin. Pork also has a very nice tenderloin, but no less tasty dish leaves the neck and ribs with thin cartilage.

From the lamb carcass, choose a ham or other meaty parts. The shoulder blade is a leaner meat, but it is also suitable for the given culinary tasks.

A little about spices

Seasonings are necessarily used in pilaf. Zira is amazing because it goes well with any type of meat. Chicken, pork, and lamb all take on a spicy aroma and great taste.

Saffron, cumin and barberry are used with any type of meat. But no chef imposes a ban on the use of additional spices: in experiments, there are amazing recipes.


Remember that too much spice is not always good. Avoid more than 2-3 ingredients in a spice composition if you are preparing such a complex dish for the first time.

Classic pilaf recipe

The main thing that is meant by different options for cooking pilaf is the use of unique sets of spices and different types meat. There are not many technologies on how to properly cook pilaf according to the classic recipe.

Pilaf cooking technologies differ in carrot slicing and onion laying time (before or after meat).

At the same time, the first option is the least preferable: the dish turns out to be darker, and the onions almost always burn.

Loose pilaf with beef

To make the pilaf tasty, it is not necessary to prepare for the fact that the recipe will be very complicated. The main thing in the preparation of any oriental dish is moderation in spices. An accurate and simple recipe for delicious pilaf begins with the selection of components:

• 1 kg of beef;
• 900-1000 g of rice;
• 350-500 g of carrots;
• 250-300 g onions;
• 1 tbsp. sunflower oil;
• 2 tsp cumin, 1 tsp. turmeric, 1 tsp. salt;
• fresh garlic - 2-3 heads;
• barberry - 1 tbsp. l. optional.

Preparation begins with rinsing meat, rice and vegetables. First, they wash out the starch from the cereal, soak it in warm water for 20-40 minutes. Then they wipe the vegetables dry, peeling them off.

The meat is cut into large cubes, the onion is chopped into half rings, the carrots are cut into small cubes or cubes.


Peel the garlic, cut off about a quarter. The pilaf cooking technology in this recipe is as follows:

• vegetable oil is heated in a cauldron;
• lay out the dried pieces of beef, fry for 5-7 minutes until golden brown;
  
  
• pour the onion and fry for another 3-4 minutes, until it becomes golden brown;
  
  
• add carrots, reduce heat to medium;
• when the vegetables become soft, add boiling water so that it barely covers the carrots;
• put the garlic and prepared spices, reduce the heat and simmer for 30-40 minutes until the beef is soft;
  
• completes the procedure for adding the components of rice, it is distributed over the zirvak with a spatula, without stirring;
  
  
• pour hot water 2 cm above the cereal, bring to a boil over medium heat and evaporate the liquid;
• when there is no water left, the rice is scooped up with a slide, the cauldron is covered and left over low heat for another 20 minutes.
  
  

After turning off the stove, let the dish brew for 15-25 minutes.

Loose pilaf with chicken

When used for pilaf in a chicken recipe, you can slightly deviate from the choice of conventional ingredients. This dish cooks faster and turns out to be very tender.

You can use a minimum of oil and experiment with seasonings.

Components:

• 500 g of chicken (thighs, legs, drumsticks, or in combination with fillets);
• 400 g of rice (you can try basmati);
• onion and head of garlic;
• 300 g carrots;
• 70 ml of oil;
• a set of spices - cumin, salt and red or black pepper are required.

Cooking begins by soaking the rice in warm water. The rest of the components are washed and dried. Cut the onion into half rings, cut the carrot into thick strips. The meat is cut into large pieces.
Further, the technology is standard:

1. The oil is heated over high heat, as soon as the house appears, add the meat.
   
   
2. Fry the chicken for 4-5 minutes until crusty, then put onions to it.
   
   
3. When the vegetable is browned, add carrots, Stir gently, after 4-5 minutes add spices, 400-500 ml of water, add a head of garlic.
   
   
4. Reduce the fire to medium, when the mixture boils, keep it to a minimum. Stew for another 30 minutes under the lid.
   
   
5. Since the cereal was soaked earlier, and the meat is almost cooked by this moment, it is not necessary to cook rice in pilaf with chicken for a long time. It is put to the finished zirvak, leveled with a spatula.
   
   
6. Add a little more hot water, set the fire to maximum until the water boils a second time.
7. As soon as drilling begins, the power of the plate is reduced. Cook under the open lid.
   
   
8. When the water evaporates, cover with a lid, turn off the stove and leave the pilaf to brew for 20 minutes.

Garlic is removed before serving, or put on a plate in the center of the slide to look beautiful.

Loose lamb and pork pilaf

To cook delicious lamb or pork pilaf correctly, you can use the same number of ingredients:

• 1 kg of meat pulp;
• 1 kg of rice;
• 800-1000 g carrots;
• 600 g onions;
• 3-4 heads of garlic;
• 1 tsp cumin;
• a mixture of peppers, turmeric - 1 tsp each;
• red fresh pepper - 1 pc .;
• oil - 200 ml;
• salt and barberry to taste.

You will also need boiling water to extinguish the zirvak. 1-1.5 hours before frying the products, rice is soaked, rinsing well with water. Start cooking:

• cut carrots into cubes, onions - into cubes, half rings or rings;
  
  
• warm up a wok or cauldron with butter;
• put pieces of meat in it, cut into cubes;
  
  
• barberry is soaked for 10 minutes, if used;
• fry lamb or pork over high heat for 5-7 minutes, add onions and fry for another 4 minutes;
• put carrots on the golden onion, fry over medium heat for 5-6 minutes until soft;
  
  
• prepare the garlic: peel from the bottom, cut from the top;
  
  
• add water to the stewed zirvak, 2 tbsp. l. salt, seasonings, and hot peppers;
• pour water and stew over low heat for 15-20 minutes;
  
  
• lay the swollen rice, leveling it over the zirvak, pour it 1.5 cm above the cereal level with water;
  
  
• when the liquid has evaporated, the fire is reduced to a minimum, covered with a lid and pilaf is boiled for another 20 minutes.
  
  

Garlic is added to rice, melting, immediately after sending it to the cauldron. When the water has almost boiled away, you can make small depressions - steam comes out better through them, creating the desired effect. After cooking, they insist for another 40 minutes, turning off the heat and wrapping a cauldron with a closed lid with a terry towel.

Loose Uzbek pilaf at home

Uzbeks cook homemade pilaf from lamb. Recently, the inhabitants of the country are deviating from the canons, but the traditional recipe is made only from this meat. Here is the exact list of components that will be required:

• 0.6-0.7 kg of meat;
• 0.6 kg of rice;
• 0.5 kg of onions;
• 0.5 kg of carrots;
• head of garlic;
• 5 tsp mixtures of black pepper, cumin, paprika. It - minimal set, which can be supplemented with barberry and saffron;
• 60-70 g of fat tail fat (lamb), or 150 ml of refined oil.

V traditional recipe use devzira rice, however, in many sources you can find the use of long-grain basmati. In fact, this product turns out to be insufficiently digestible to take the necessary consistency. Many culinary experts point out such a mistake: even with a large amount of water and fat, the rice remains dry.

Cooking process

To get the right pilaf, you cannot rush to prepare it. The process is divided into 3 stages.

The first is the preparation of oil or fat:

• if fat is used, then it is pre-melted;
• Kazakhs are well heated over high heat on the stove;
  
  
• add fat or oil - carefully, along the wall;
• the fire is immediately set to a minimum;
• oil cannot be boiled - it emits carcinogens, and products in such fat begin to stew, and not fried;
• when the fat begins to crackle and exude a slight smoke, start frying meat and vegetables;
  
  
• if a fat tail is used, then it is melted to greaves, and then they are immediately taken out.
  
  

This is the second stage.

Before calcining the dishes, it is necessary to wash vegetables and meat, cut them.

No components for pilaf should be chopped and finely chopped.


The second stage is the preparation of the zirvak:

• not too small pieces of lamb are placed on the bottom of the cauldron, increasing the heat to high;
  
  
• fry the meat until golden brown for 4-5 minutes;
• onion dried with a towel, cut into rings, put to the meat and fry for another 3-4 minutes until golden brown;
  
  
• put carrots to the meat, mix gently and fry for 5 minutes;
  
  
• add 2 tbsp. l. salt - zirvak should be salted, since the component is no longer added to the rice;
  
  
• after 5 minutes, add the prepared spices.

They move on to the third stage - you need to cook the rice correctly.

When preparing pilaf, steam is used, not water.

This is the only way products combine aroma and taste:

As soon as the time runs out, the stove is turned off and left under a closed lid for another 10-15 minutes.

It is important that in the process a cauldron lid is used, tightly fitting to the edges.

If the steam comes out strongly, then pilaf will not work.

Main secrets and tricks

Here are 6 more useful tricks and secrets not included in other recommendations.


With them, an oriental dish will turn out to be tastier and easier:

• you need to take more salt than for cooking other dishes - rice will absorb the excess;
• you only need to pour rice with hot water, otherwise it will crack and remain tough;
  
  
• when washing the cereal, wipe it in your palms - this way the starch will quickly leave the grains;
• the meat is cut into large pieces - it will fry and become juicy and tasty, the small pieces will dry out;
  
  
• real Uzbek pilaf is served, following the advice of the chefs, either on a common dish, after mixing, or in portioned plates;
• but no less interesting is the serving of ordinary pilaf, when rice is first laid out, then carrots and meat.
  
  

To avoid cooking mistakes, remember the most important rules: never stir immediately after adding rice, avoid burning vegetables, always rinse cereals until clear water. The dish will remain very fragrant, but it will not be pilaf, but porridge.

Video

Step by step video recipe - The best way meet to oriental dish for a novice cook.

Real Uzbek pilaf - crumbly, aromatic, moderately spicy and spicy - addition festive table and everyday lunch. If you master all the secrets and subtleties of cooking classic dish, you can secure yourself an inexpensive but delicious masterpiece for decorating your table for any occasion.

All the subtleties and tricks of cooking from Stalik Khankishiev live