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The ratio of rice to meat to butter in Uzbek pilaf. How to cook pilaf: recipes step by step

First, cut the meat into several large, fist-sized pieces so that they can only be turned over in the cauldron. Such pieces have the smallest evaporation surface. If they are wet, dry them or blot them with a tissue. This will protect you from splashing hot oil and will significantly improve the taste of pilaf.
Frying is the first important step in cooking. The purpose of frying is to quickly cover the meat with a crispy crust, which protects it from the loss of the most valuable soluble proteins, which you have repeatedly thrown out of the boiling broth in the form of foam. Therefore, pre-heat the oil thoroughly and, adding heat, put the meat and turn it over with a slotted spoon so that it roasts evenly. Continue stirring the meat every 3-4 minutes. At the same time, make sure that it does not burn, otherwise the pilaf will have an unpleasant sharp taste.

While the meat is browning, you have 10 minutes to chop the pre-peeled onion. Cut it into thin half rings, when the meat is covered with a crispy brown crust on all sides, put the onion into the cauldron at once. The flame is still kept at maximum. Continue stirring the cauldron every 3-4 minutes as well. When the onions have softened (not fried, but simply become sluggish) add the chopped carrots and stir the contents of the kettle. At this stage, you need to stir as rarely as possible so as not to break the carrots, not more often than every 5-7 minutes, so that it does not burn. Keep the heat high until the carrots are also dull.

Stewing is the next stage of cooking. The purpose of stewing is to form the taste and aroma of pilaf as a result of joint processing of vegetables with meat and spices. So, about half an hour has passed since the beginning of the action. The carrots in the cauldron have become sluggish (not soft, but sluggish). Reduce the flame to low and, after the boil has subsided, add boiling water until the liquid covers the contents by one finger. Please note that the amount of food will decrease when stewing. Usually, 0.5 liters (a couple of glasses) of boiling water is enough. Add half a tablespoon of salt, half a teaspoon of black or white ground pepper, cut the tomatoes into small slices into the cauldron and rub 2-3 pinches of zra with your fingers over the cauldron. Mix everything carefully, close the lid tightly and leave for 30-40 minutes. The flame should be as small as possible so that there is no violent boiling. This is important as the carrots should be kept as intact as possible. Therefore, you do not need to stir at all during this period.

The resulting thick broth with stews and vegetables is called zirvak. In the meantime, the zirvak is stewing, rinse the rice in 5-7 changes of water until the water after rinsing becomes clean, without rice dust. This will prevent the rice grains from sticking together. Leave the rice with 1 finger thick of cold water until you use it.

The next stage is the laying and cooking of the rice. Add half a spoonful of salt, a teaspoon of saffron, a handful of barberry, or a teaspoon of granulated sugar. Stir gently. Remove excess husk from the heads of garlic, carefully trim the roots. Do not clean! Just stir under the vegetables. Rub another pinch of zra on top.

Drain the excess water from the rice, then evenly, I repeat - evenly, put the previously washed and soaked rice on top of the resulting mass with a slotted spoon. Ideally, the broth should just cover the rice 1 cm. Add heat to simmer and close the kettle tightly with a lid. You need to check no more than once every 8-10 minutes. If you open the lid too often, the generated steam simply leaves the brew, thereby disrupting the rice cooking technology. Gradually, the rice level rises so much that all the rice is exposed.

Here comes a smooth transition to the next cooking stage - steaming. Steaming should steam the rice completely and remove excess water if necessary. This is the most difficult stage, as its implementation is highly dependent on the variety and quality of rice, which, unfortunately, varies from purchase to purchase.

So, when the rice swells so much that it absorbs all the liquid, you need to collect it with a slotted spoon in the center of the boiler with a low hill or "mound". With a round stick 1.5-2 cm thick, make 3-4 holes in the slide for steam release and tightly close the boiler with a lid and insulate it from above. The boiler must now be closed especially tightly so that all the steam is trapped inside. To do this, I wrap the lid in a tea towel and cover it on top with another one for insulation. Every 10 minutes the rice should be checked and the steam holes repaired. Make sure broth is bubbling in these holes, not oil, and steam is coming out.
After 25-30 minutes, carefully, without touching the underlying layer, shift the rice so that the driest is in the center. Lay it with a new slide and make holes. Try half a tablespoon of rice. If it is still damp, and you think there is not enough liquid, add a little boiling water to the holes made.
Close the boiler again tightly. Check every 10 minutes that the rice is cooked and add water to the holes in the rice as needed. If it seems to you that there is a lot of water on the contrary, just leave the boiler open for a while (10-15 minutes) so that it evaporates faster. And now the moment comes when the rice will seem to you ready, but dry. This is completely normal. Turn off the heat and stir the pilaf thoroughly. If the pieces of meat seem too large to you, remove the meat, cut it to a size that suits you and knead it back.

Soak the mixed pilaf for another 5-10 minutes, calming the guests so that the rice "reaches" and serve. Now check yourself. The finished pilaf should be yellow golden in color, smell specifically of pilaf (here you need to have at least experience of using it). The rice should be soft and crumbly, but not dry. Carrots in pilaf should be clearly visible and, if possible, in the form of a whole straw, but onions should not be visible at all.

Pilaf- cooked in a special way, rice dish. There are a lot of ways to cook pilaf.

There is pilaf with lamb, pilaf with pork, pilaf with beef, chicken pilaf, sea pilaf, pilaf without meat, lean pilaf, vegetarian pilaf, vegetable pilaf, fruit pilaf, red pilaf, etc.

Allocate Uzbek pilaf, Turkmen pilaf, Armenian pilaf, Azerbaijani pilaf, Samarkand pilaf, Italian pilaf, Fergana pilaf, etc.

The composition of the classic pilaf includes:

1. Meat (lamb, pork, beef, veal)
2. Carrots (preferably yellow, juicy, ripe)
3. Fat or oil
4. Rice (large)
5. Onion
6. Spices and seasonings for pilaf: coriander grains, cumin, barberry, saffron, basil, raisins, dried fruits.

For cooking simple pilaf for ten servings (about 8 liters of pilaf) you need:
1. Meat - 1.5 kg
2. Rice - 1.5 kg
3. Onions - 0.5 kg
4. Carrots - 1 kg
5. Vegetable oil - 450 gr. (for 1 kg of rice - 300 g of oil).
6. Spices - 50 gr.

There is more than one way to cook pilaf, but in any case, you cannot do without a cauldron.

1. Before cooking pilaf, wash the cauldron with hot water.
Then we set it to heat up at maximum heat (it is worth noting immediately that the level of intensity of the fire will not change until a certain stage of cooking pilaf - see below).

2. We heat the cauldron for pilaf over the fire for five to seven minutes, after which we pour all the cooked oil into it.

3. We continue to heat the cauldron over the fire until faint smoke (evaporation) appears. This should take an average of eight to ten minutes.

4. Put the peeled and cut onion into the cauldron. The rings should be half a centimeter thick. At the same time, we immediately begin to intensively mix the onions.

Attention: Never close the cauldron with a lid. The lid is lowered onto the cauldron, only after putting rice in it.

5. Within seven to ten minutes, the onion is covered with a golden crust. The intensity and duration of frying depends on the intensity of the fire and the initial temperature of the oil.

Delicious pilaf will turn out if you fry the onion with high quality. Fried onions significantly affect the taste of pilaf and its color. We must adhere to the golden mean: onions should be fried as much as possible (we get a dark color), but at the same time the onions should not burn (turn into coals).

6. Cut the meat into small cubes. The average size of the pieces should be 4 centimeters.

As soon as the onion is fried, immediately lower the chopped meat into the cauldron. Stirring the resulting mass, fry over high heat until the meat darkens and gets a colored crust.

The process of frying the meat should take about 15 minutes. Unforgettable stir pilaf at intervals of one minute.

7. Clean and cut the carrots into strips in advance. After frying the meat, put the carrots in the cauldron. We continue to fry the resulting mass, stirring occasionally, for another 10-15 minutes.

8. After that, boiling water is poured into the cauldron. The water level should hide the contents of the cauldron, but not exceed it. As a result, we get the so-called zirvak.

9. Reduce the heat under the cauldron to a minimum, so as to keep it boiling. Pour salt - 2 tablespoons, and put the selected seasonings and spices for pilaf.

Stir the contents and cook for about 15 - 30 minutes. The meat should be ready. It is worth considering that high-quality and fresh meat is cooked much faster than old and stale meat.

10. Now you can taste the resulting zirvak. You should get a bitter-salty, even salty taste. Do not be alarmed by the large amount of salt - most of the salt will be absorbed when cooking rice. If necessary, add a little more salt to obtain the salty taste of zirvak.

11. It is necessary to boil the water for cooking rice. Rinse the rice thoroughly. We increase the fire under the cauldron to the maximum level. On top of the obtained zirvak, lay the rice in an even layer, leveling it with a slotted spoon. Then boiling water is poured into the cauldron. The water level should exceed the rice by 1.5 centimeters.

12. Without changing the intensity of the fire under the cauldron, cook until the water evaporates below the level of the rice.

Attention: In this case, stir the contents of the cauldron in no case.

13. Taste the resulting rice. If the rice is hard and not cooked, it is necessary to add boiling water to the cauldron. Pour boiling water very carefully, so as not to destroy the resulting structure of rice.

14. Now comes one of the most crucial and important moments in the preparation of real pilaf. It is necessary to catch such a moment when the water from the surface of the rice has almost evaporated, and the rice itself is in a state of semi-readiness. Rice should be exactly half done, as it will be cooked with the cauldron closed, for another 15-20 minutes. If the rice is ready by this time, you run the risk of further boiling the rice and ruining the whole taste of pilaf.

15. Now reduce the heat under the cauldron to a minimum. We begin to collect rice using a slotted spoon in a neat slide in the center of the cauldron. Cover the rice with a plate so that it falls into the cauldron. We select the plate in such a way that a distance of 1 or 2 centimeters remains between the plate and the walls of the cauldron. We press the plate, and then close the cauldron tightly with a lid.

16. Tomim pilaf for 10-15 minutes on low heat.

17. Turn off the fire under the cauldron.

18. Without removing the lid from the cauldron, let the pilaf stand for 10-15 minutes without fire.

Pilaf. The recipe for the classic pilaf.

19. Remove the lid from the cauldron and take out the plate.

20. Gently mix the finished pilaf with a slotted spoon. It is necessary to mix evenly rice with onions, carrots and meat. If you have complied with all the above conditions for cooking real pilaf, you will end up with a ready-made and loose rice... This is a properly cooked pilaf. If you're unlucky, the rice will be raw or boiled.

21. We spread the resulting pilaf on lagan. Lyagan is a special flat and wide dish.

22. The pilaf is finally ready. Now you can gather family and friends at the table. We wish Bon Appetit and delicious pilaf... Cook pilaf at home.

Some features of the recipe for real pilaf:

1. Garlic cloves are usually used to obtain a pleasant aroma. The cloves of garlic, well washed and peeled from coarse husks, are not cut, but placed entirely in the zirvak, before falling asleep in the rice, after which the rice is laid. After cooking pilaf, the cloves are removed and placed on top of the cooked rice (but this is a matter of taste). For the indicated volume of products used, you can use about four medium heads of garlic.

2. For pilaf with a bright red-brown color, while heating the oil, put a small bone in it, fry the bone until black, then discard it. You can also use a joint or rib.

3. For real pilaf, you need to use meat with fat (the presence of layers in the meat). But it is worth considering that in the case of using meat with a large amount of fat, the volume of oil used should be reduced by one third.

4. Pilaf is usually eaten from a common dish (one lagan), by the whole family or company. In this case, they eat with hands or spoons. After a plentiful feast, they drink unsweetened green tea.

Plov occupies a special place among the second courses. They are found in almost any Asian national cuisine: Uzbek, Tajik, Uyghur, Kyrgyz, Kazakh. Moreover, each representative of these nationalities will claim that it is their pilaf that is real.

But in fact, there are many options for pilaf. The technology of its preparation depends on the selected raw materials (meat, vegetables, rice), the method of heat treatment, and spices. And also on why this dish is prepared.

For example, in classic pilaf use meat, rice, onions and carrots. And in holiday dish in addition to this cereal, they put chickpeas (peas), raisins, pomegranate seeds, decorate with radishes, eggs, raw onions.

It is believed that real pilaf cooked only from lamb. This is partly true. But there are many recipes for pilaf from other types of meat: beef, chicken, game, horse meat. Many housewives make pork pilaf. It turns out also delicious. But if we take into account the fact that pilaf is an Asian dish, and Muslims inhabiting this region do not eat pork, then pilaf from this type of meat can be considered real with a big stretch.

Despite the different options for cooking pilaf, there are general rules, which are taken into account when cooking this dish.

Real pilaf: the subtleties of cooking

  • The main focus is on the choice of rice. It should absorb water well, but not boil over. Different regions have their own varieties of rice. For pilaf, large, long-grain, transparent rice with a minimum amount of flour is suitable.
  • Pilaf is cooked in a thick-walled dish - in a cauldron or deep stewpan.
  • Meat and vegetables are fried in fat tail fat or vegetable oil, which must be overheated until a slight haze appears.
  • Particular attention is paid to the preparation of zirvak. The meat must be well done. If there are bones, it is recommended to fry them first. This will give the pilaf an extra flavor and a richer color.
  • Onions and carrots for pilaf are cut large: onions - in rings or half rings, and carrots - in large strips. The variety of carrots also affects the taste of pilaf. Red carrots give it a sweet taste.
  • The meat in the broth should be stewed over low heat for at least 40 minutes. Zirvak will be saturated with the taste of meat, onions and carrots, which will have a positive effect on the taste of pilaf.
  • The broth is salted just before the rice is laid. It should be slightly salty, as the rice will easily absorb some of the salt.
  • Of the spices and herbs, cumin, barberry, chili pepper, black pepper, garlic, and saffron are most often added to pilaf.
  • In order for the pilaf to be crumbly, there should not be a lot of liquid in it. When adding water, you need to make sure that it only covers the cereal by 1-2 cm. But this also depends on how well the rice is prepared for laying in the cauldron.
  • Rice for pilaf is thoroughly washed several times. This should be done until the water is completely clear. Then the rice is poured with cool water and left for 2 hours. After that, the cereals are washed again and laid out on a sieve so that the grains dry out.
  • During cooking, pilaf is not stirred. Only when all the liquid has boiled away can the upper layers of rice be carefully shoveled with a slotted spoon, without touching the meat and carrots.
  • The finished pilaf is left in a cauldron for 15-25 minutes and only then spread on a dish or plates.
    How real pilaf is prepared in the countries of Central Asia is described below.

Pilaf uzbek classic

Ingredients:

  • lamb - 500 g;
  • lamb bone without meat - 150 g;
  • rice - 1 kg;
  • carrots - 500 g;
  • medium-sized onions - 5 pcs.;
  • lamb fat - 250 g;
  • salt to taste;
  • ground red pepper - 2 g.

Cooking method

  • Rinse the rice well, changing the water several times. Cover with water and leave for two hours. Then rinse it again and put it on a sieve so that the excess liquid is glass.
  • Cut the meat into small pieces.
  • Put bacon cut into small cubes in a cauldron and melt over medium heat until cracklings. Then remove the greaves, and heat the fat until a haze appears.
  • Place the pit in the fat and fry until it turns reddish.
  • Add onion, stir, fry until golden brown.
  • Add the meat, stir and fry until golden brown.
  • Add carrots, salt and pepper. Fry everything together until the carrots are golden Brown color.
  • Pour in about a liter of hot water and simmer the zirvak (broth) over low heat for about half an hour.
  • Add rice, flatten it. Add more water. It should cover the rump by 1-1.5 cm.
  • Increase heat and bring liquid to a boil. Without covering the cauldron with a lid, simmer the pilaf at a boil until all the water evaporates and is absorbed into the rice.
  • Make the fire very small. Using a slotted spoon, collect the pilaf in the center of the cauldron with a slide. Cover with a lid.
  • Simmer for another 25 minutes.
  • Stir the pilaf gently and place on a dish.

Note: instead of lamb, you can take chicken meat. In this case, mutton fat must be replaced with vegetable oil.

Uzbek festive pilaf "Abundance"

Ingredients:

  • rice - 1 kg;
  • lamb - 800 g;
  • chickpeas (a variety of peas) - 150 g;
  • fat - 350 g;
  • carrots - 400 g;
  • onions - 4 pcs.;
  • garlic - 4 heads;
  • light raisins - 50 g;
  • pomegranate seeds - 50 g;
  • salt to taste;
  • spices to taste.

For decoration:

  • hard boiled eggs - 2 pcs.;
  • boiled carrots - 1 pc .;
  • radish;
  • onion.

Cooking method

  • Soak the chickpeas in cold water and leave overnight.
  • Rinse the rice thoroughly, changing the water several times. Soak in cold water for 2 hours. Then put it on a sieve to drain excess liquid.
  • Pour oil into the cauldron and heat. Add the onion, cut into rings, and fry over high heat until golden brown. Make sure that it does not burn, otherwise you will spoil the taste of pilaf.
  • Cut the meat into medium pieces. Add to onion, stir. Fry until golden brown.
  • Cut a carrot into medium cubes, place in a cauldron and fry until half cooked.
  • Free the garlic from the upper scales, cut off the bottom, rinse under running water, put in a cauldron. Drain the peas and add to the rest of the food.
  • Pour hot water over everything so that it only slightly covers the contents of the dishes. After the water boils, reduce heat to low and cook the peas until soft.
  • Now salt and add the spices you have chosen.
  • Fill in the rice, spreading it evenly over the entire surface of the cauldron. Do not stir!
  • Fill the contents with water.
  • Without closing the cauldron with a lid, cook the rice over high heat until all the water has boiled away.
  • Sprinkle the washed raisins on top of the rice. Cover the pilaf and cook for another 25 minutes.
  • Gently mix the finished pilaf with a slotted spoon.
  • Put it on a platter and garnish with onion rosettes filled with pomegranate seeds, egg wedges, radish slices and boiled carrot figurines.

Uzbek wedding pilaf

Ingredients for 10 servings:

  • rice - 2 kg;
  • lamb (meat and bones) - 2 kg;
  • carrots - 2 kg;
  • onions - 200 g;
  • chickpeas - 200 g;
  • cottonseed oil - 700 g;
  • raisins - 100 g;
  • peppercorns - 10 g;
  • zira - 10 g;
  • sugar - 10 g;
  • salt to taste.

Cooking method

  • Soak peas (chickpeas) in cold water the day before and leave overnight.
  • Sort the rice, rinse well in several waters. Soak for two hours. Then drain the water by placing the cereal on a sieve.
  • Divide the meat into pieces weighing 500 g. Cut onions into wide rings, carrots into large strips.
  • In a large cauldron or cauldron, reheat the oil until a white haze appears. Add the meat and fry until golden brown.
  • Add onion and cook until soft.
  • Lay the carrots in an even layer, and on it - chickpeas, peppercorns and other spices, except salt.
  • Pour hot water up to the contents of the cauldron.
  • Cook over medium heat for about one hour, until the peas are tender.
  • Add salt and sugar.
  • Add rice and spread it over the entire surface. Do not stir!
  • Fill with water so that it covers the rump by one centimeter.
  • Increase the fire. Make sure that the boil in the cauldron is even. The top layer of rice can be lightly mixed with a slotted spoon, without going down to the carrots.
  • When the liquid has boiled away, reduce the heat to minimum. Using a slotted spoon, collect the rice to the middle of the cauldron, making a slide. In several places, pierce the pilaf with a stick or a narrow knife to the very bottom. This must be done so that the steam from the inside can escape to the outside.
  • Cover the cauldron with a lid and bring the pilaf until cooked for 20-30 minutes, depending on the type of rice and its condition.
  • Remove the meat from the pilaf and cut into slices. Stir the pilaf. Place on a dish.

Pilaf Tajik

Ingredients:

  • lamb (pulp and bones) - 500 g;
  • vegetable oil - 120 g;
  • rice - 1.5 tbsp.;
  • medium carrots - 2 pcs.;
  • large onion - 1 pc .;
  • zira - 5 g;
  • barberry - 5 g;
  • salt and spices to taste.

Cooking method

  • Rinse the rice, soak it in warm water for 40-50 minutes. Then rinse again. Throw on a sieve to get rid of excess water.
  • Wash and dry the lamb. Separate the meat from the bones. Cut the flesh into large pieces.
  • Pour oil into a cauldron and heat until a haze appears. Add the bones and fry until brownish.
  • Remove the bones, and instead put chopped onion into strips. Stir and fry until golden brown.
  • Add the meat and fry until golden brown.
  • Cut the carrots into strips. Add half the norm to the meat. Sprinkle with cumin, barberry, pepper and salt. Stir and cook for another 5 minutes.
  • Pour in some water and simmer meat and vegetables for 15 minutes. Add the rest of the carrots and boil everything together.
  • Pour the prepared rice into the cauldron, smooth over the entire surface.
  • Pour in so much warm or hot water that it covers the cereal by one to one and a half centimeters.
  • Cook the pilaf over high heat until all the water has boiled away. Stir the top layer of rice gently. In this case, the cover must be removed.
  • When there is absolutely no water left, use a slotted spoon to collect the rice with a slide. In several places, make punctures to the very bottom so that the water that remains at the bottom of the cauldron evaporates faster.
  • Cover the dishes with a lid, make the smallest heat. Cook the pilaf for about half an hour.
  • Gently stir the rice with the zirvak, being careful not to damage the grains. Place on a dish.

Pilaf with apples in Kyrgyz

Ingredients:

  • lamb (shoulder blade, brisket) - 500 g;
  • beef (pulp) - 500 g;
  • rice - 350 g;
  • peas (chickpeas) - 150 g;
  • onions - 150 g;
  • carrots - 500 g;
  • vegetable oil - 150 g;
  • salt to taste;
  • water - 500-700 ml (depending on the type of rice);
  • apples - 350 g.

Cooking method

  • Rinse and soak the peas in cold water for 10-12 hours. The next day, start cooking pilaf.
  • Rinse the rice well and soak in cool water for 2 hours. Place in a sieve, rinse again and leave in it to drain off the water.
  • Cut the meat into pieces of medium size.
  • Pour oil into a cauldron and heat until a haze appears. Add the meat and brown it lightly.
  • Add the strips of onion, stir and cook until the meat is light brown.
  • Cut the carrots into thin strips and place in a cauldron.
  • When the vegetables are well browned, add water and bring everything to a boil.
  • Add the apple halves and simmer until half cooked. They soften very quickly, so you need to be careful. Put the fruits in a colander and leave in it for now.
  • Put prepared peas in a cauldron and cook for half an hour. Salt. Cover it with rice, which is well flattened.
  • Without covering the cauldron with a lid, cook the pilaf over high heat until all the water evaporates and is absorbed into the cereal.
  • Put apples on the rice, cover the dishes with a lid. Reduce heat to low. Cook for 20-25 minutes.
  • Put the apples on a separate plate, and gently mix the pilaf.
  • Place pilaf, pieces of meat and apples on a dish.

Note to the hostess

When cooking pilaf, you cannot save on oil. If there is not enough of it, the rice will either stick together or burn.

With a large amount of oil, rice absorbs it and therefore does not stick together. When there is a lot of oil, its excess remains at the bottom of the cauldron and does not allow the pilaf to burn.

Pilaf is not a very demanding dish for meat.
Pilaf can be prepared from almost everything - from lamb, beef, poultry, which can hardly be called meat.
For pilaf, it is not necessary to take meat from young animals. It should be borne in mind that traditional Central Asian recipes are designed for meat from mature animals. And lamb, veal and young poultry require special approaches to cooking; in pilaf, such meat turns out to be overcooked - dry, crumbling into fibers and tasteless.
Pilaf does not require the best cuts - tenderloin or loin. On the contrary, you should have a fair amount of experience and knowledge so as not to spoil the meat in the cauldron, which is delicious in a barbecue or on a grill. But even really soup meat is also not worth taking. If the meat gives a strong broth, from which the lips stick, then it is not suitable for pilaf.

Therefore, the flesh from the hind leg, the scapula, works well. For taste and aroma, you can add one or two shanks or some ribs to the pulp. However, if the hind leg is cut with a bone, then this is enough.
In most traditional recipes, the meat is first fried, then water is added and it is stewed or cooked. It is these two technological stages that determine the final taste of the meat and how it will affect the pilaf as a whole.

For some types of pilaf, meat is fried in large pieces, and cut into small pieces already when serving, and for others, the meat is cut into pieces of 20-30 grams or even smaller. Some cooks first fry the meat and then add the onion. Other chefs fry the onions first and then add the meat.

Let's look at three options:
1 roasting meat in large pieces,
2 frying meat small pieces, followed by the addition of onions
3 fry the onion first and then the meat in small pieces.
We will monitor changes in meat mass and evaluate its effect on zirvak.

All three experiments used 600 grams of meat and 200 grams of butter. This ratio is used in traditional recipes and it is quite reasonable: there should be enough oil to cover all the meat or to ensure contact with the maximum surface of the meat. It is desirable that the heat first passes into the oil, and then from the oil it is transferred to the meat. Indeed, with intense heating of the cauldron, individual sections may be too hot, and the oil, as it were, evens out the temperature and creates thermal inertia - the frying process becomes more controllable.
In the course of the experiment, you will understand why a cauldron covered with white enamel was used.

Of course, the process of roasting meat is highly dependent on the temperature of the oil. In an environment that is too hot, the meat begins to char instantly. The heat simply does not have time to penetrate deep into the piece, as a result, the piece of meat inside is still damp and bloody, and on the outside it is already black. But roasted meat has its most appealing aroma when its surface temperature reaches about 150C and it takes on the color shown in the photo.
Therefore, the correct, reasonable choice of heating the oil is 180C, the maximum is 200C, or, in other words, just a light, light smoke went over the oil.

But when meat, consisting mainly of water, enters the cauldron of butter, the temperature drops sharply. Therefore, at this stage, it is important to have a heating margin. In any case, the temperature will drop in proportion to the amount of meat, so the easiest way out is not to overload the cauldron, but to start cooking over medium heat.
But what results did experience show?
Meat in large pieces, fried at an oil temperature of 180C, has lost about 10% of its weight. There were 600 grams, 534 grams remained.
Meat in small pieces, fried at the same temperature, lost almost 40% of its weight. There are only 372 grams of meat left. 228 grams of meat juice was released into butter and ... where did it go?

The oil remaining after frying this portion of meat is transparent, there is no moisture in it. All that is left of the meat juice is carbon deposits on the cauldron, which may not be noticed during the actual cooking of pilaf. But this carbon deposit, if not scraped off from the bottom and allowed to dissolve in water, will cause sticking in the final stage. Moreover, the next time either rice, or potatoes or other foods containing starch will stick to this burn, everything starts to burn in the cauldron.
If you pre-fry chopped onions in a cauldron, the oil temperature drops to 150C. Above, it will only heat up when there is no moisture left in the onion and it turns black. Therefore, in the third experiment, the meat was fried in oil heated to 150C.

It took a little longer to fry, but the meat lost only 24% of its weight, which dropped to 456 grams, and the cauldron remained clean after frying. Of course, the juice from the meat still came out, but since it is not on the cauldron, it means that it is on the meat - therefore, the meat retained the maximum of its taste.

Further, in all three experiments, 400 ml of water was added to the meat, which simulated a decrease in temperature from adding water to vegetables in a real zirvak. The meat was cooked in boiling water for 40 minutes.
After that, the meat in large pieces lost another 30% of its original weight - only 356 grams remained.

Visual assessment of zirvak shows that the oil is moderately colored, and the broth is transparent and has a beautiful golden color, which will not significantly affect the color of the rice.

Meat fried in small pieces at high temperature (imitation of frying meat to onions) lost insignificantly during boiling - about 4%, it remained 346 grams.

The visual assessment of the zirvak showed that there was more fat - this was the fat that remained on the meat melted out.
The broth turned out to be opaque, brown. If you also fry the onions as hard, then the oil will acquire a similar color and, as a result, the rice will acquire a dark red hue.

Meat, fried in small pieces at a low temperature (imitation of frying meat after onions), during boiling, lost about 20% of its original weight, leaving 344 grams.

The oil in the zirvak increased insignificantly, the color of the oil remained almost unchanged, and the broth turned out to be bright yellow, moderately transparent. If you fry the onion to the second degree in real pilaf, then the rice will acquire a beautiful golden hue.
As you can see, boiling meat in zirvak evens out weight loss, regardless of the method of initial frying.
But it is the method of roasting that significantly affects the changes in the properties of the zirvak.
Finely chopped meat increases the contact area between meat and oil, and an increase in the frying temperature accelerates the release of meat juices.
Frying the onion after the meat will not allow you to fry the onion to the second or third degree without excessively overcooking the meat, so in pilaf, the attractive taste of properly fried onions will be felt to a lesser extent.
It is possible that boiling at temperatures below 100C, without boiling, would better preserve the weight of the meat, but the less meat juices go into zirvak, the less the taste of meat will be felt in rice.

Many people believe that the preparation of pilaf itself is shrouded in a great culinary secret, and therefore they are afraid to take on such a difficult, but extraordinary tasty dish... Beginners make a lot of mistakes when starting an attempt, but how to cook the perfect first time a traditional dish Uzbek cuisine so that even the most inveterate critics are delighted?

How to cook delicious pilaf

Take on the preparation of this great dish it stands for only one reason - it is very satisfying, tasty and high-calorie. Thanks to detailed instructions and step by step photo even a beginner can make pilaf. But what are the main aspects worth paying attention to? There are only three of them: zirvak, rice and dishes.

Zirvak in Uzbekistan is called the basis for pilaf, literally speaking, its soul. It is a mixture of vegetables and spiced stews that infuses rice with a famous, unique aroma. Particular attention should be paid to both meat and vegetables: Uzbeks believe that only a dish with lamb can be called pilaf.

You are free to choose any meat: chicken, turkey, pork, beef, duck, rabbit and even ham and stew. Or even cooking vegetarian pilaf without meat, for example, with mushrooms or eggplants, no one can forbid you to do this. Keep in mind that each type of meat has its own stewing time, and the different selected parts contain more or less muscle and tendons. Beef pilaf is much heavier than the others and the stomach will have to digest it for a long time, so it is impossible for children, it is better for them to use dietary turkey.

If you decide to cook lamb pilaf, then, according to strict recipes, it is customary to take a not too young, but also not quite old lamb. The age of the meat can be determined by its color - overly ripe lamb is darker and tastes very tough. Various eminent culinary experts, for example, Stalik Khankishiev, advise, in addition to the main meat, adding ribs or bones left over from cutting into the zirvak, which are also fried in oil.

It is worth knowing that pilaf is a very high-calorie dish, and it is customary for the Uzbeks to overeat, therefore, instead of butter, they use fat tail fat, which is melted in a cauldron, and the cracklings are eaten (this must be done to make pilaf a success). Too much fat is a taboo for people with diabetes, this option is not for them.

How much to cook pilaf

With the pre-processing of cereals and cutting meat, you will spend about an hour. If you decide to take a chance and cook pilaf in an ordinary Teflon saucepan, then the duration will increase, since your presence at the stove should be constant, because the laying of products is phased. In addition, even on low heat, the meat can burn and spoil the whole taste of the dish.

After the zirvak has been prepared, and a layer of rice is laid out on top and water is poured, it is necessary to evaporate the liquid over low heat for 30-40 minutes, depending on the selected cereal. In the oven, the dish is baked for 1 hour at a temperature of 160-170 degrees.

What rice to take for pilaf

The debate about the most important component continues, but experienced chefs They will immediately tell you that the difference between rice is not so great: the main thing is to take unbreakable, because this can ruin the whole impression of the meal. Each family takes cereals own recipe- Someone likes round rice, others like long grain or brown rice, this will not affect the final taste.

Some peoples like to cook basmati rice based pilaf - it has much more nutrients than regular white and smells like nuts or popcorn. It is boiled in water at a rate of one to two for about 7 minutes, then the liquid is drained and slightly dried in the oven or over low heat.

In some recipes, rice is not used at all: now original pilaf with buckwheat, bulgur, wheat groats or noodles.

Rice and water proportions

Another very important point that confuses many. If you have ever cooked ordinary crumbly rice, then there should be no problems with pilaf. According to the flow charts, it is customary to simmer cereals with the calculation of 1 glass of rice for 2 of the same containers of water, because during the cooking process it almost doubles and takes the necessary liquid.

It is difficult to accurately calculate the amount of water already in the cauldron, but you can use the old grandmother's method - add boiling water so that it covers the entire rice mass by 2 fingers. Regardless of which aspect ratio you choose, this constant will remain the same.

How much to steep rice for pilaf

Before cooking, any cereal should be thoroughly rinsed several times in cold running water, and it is better to carefully sort it out before that in order to remove any unnecessary debris.

Experts advise not to drain the water while the zirvak is being prepared, but to soak the pilaf while stewing the meat, that is, for 30-40 minutes. If this is not done, the rice can crack easily and end up being very tough and crunchy. Further cooking will lead to the fact that it turns into porridge, so it is better to soak the cereal in advance.

Shelf life of pilaf

Like any other food, Uzbek the National dish has its own expiration dates. It should be mentioned right away that if you cook for a small family, you should not take a few kilograms of rice and meat, since then it will be very a pity to throw it away. The shelf life of homemade pilaf, if kept in the refrigerator, is 1 week. You can understand that it has deteriorated by its characteristic rotten smell or mold.

Volumetric Uzbek cauldrons, in which pilaf is prepared, are specially made for them. large families, in which it is customary to eat everything in one sitting, so you don't have to store anything. It is worth remembering that the best food is fresh, so pilaf warmed up in the microwave or in a water bath will no longer be so tasty and aromatic.

Parboiled or polished rice

Experienced chefs will tell you right away that there is not much difference between processed cereals, but Uzbeks will insist that you cook pilaf only with polished.

Parboiled rice does not need to be rinsed, and it also gives the beginner the right to make mistakes, since it hardly sticks together into porridge, and if you overcooked it a little, it will not behave like regular polished rice. To taste, these two types practically do not differ, so choose only at your discretion.

Pilaf utensils

For a long time, Uzbeks used exclusively cauldrons, they were easy to transport during military campaigns, and real pilaf was cooked only on a fire, because there were no stoves nearby.

Now the need for cauldrons has disappeared, since they have been replaced by convenient pots, saucepans, pots, multicooker and ducks, but the preparation of pilaf was initially sharpened specifically for cauldrons, since the food in them is less likely to burn.

Pilaf in a saucepan

You can cook pilaf in almost any dish, but the main rule is to lay it out in layers and stir after the rice is cooked, otherwise the mass will steamer unevenly.

Ordinary pots have very thin walls, so it will be better if you choose a heavier container, which you have not regretted the metal. Kohl started cooking pilaf in a saucepan, aim to stand at the stove for almost the entire hour while the rice is steaming in order to control the fire and check if the zirvak is burnt.

Pilaf in a saucepan

If you do not have a suitable saucepan or cauldron, then you can make pilaf in a regular saucepan or even a deep frying pan. It is impossible to cook a large portion in such a dish, besides, the enterprise is very risky, so think about it several times.

It is no coincidence that the cauldron is made in the form of a hemisphere and only a small part of it comes into contact with it on fire, therefore it warms up simultaneously due to the thick walls, which form an impromptu bath for zirvak and rice.

In the case of a stewpan, you will have to check the pilaf every two minutes so that it does not burn. Flat cookware on a small hotplate does not heat up evenly, making it difficult to obtain perfect dish, therefore, it is better to postpone the idea with pilaf until some other time.

Pilaf in an aluminum pot

An ordinary thin-walled saucepan is more suitable for cooking pilaf than a stewpan, but the cook will have to be present next to the stove all the time to prevent the Uzbek dish from burning. If the food was stacked in layers, then the rice will turn out to be very crumbly when the water evaporates, but the zirvak can spoil the whole food. Remember that meat with spices and vegetables is the basis of the dish, which should not be taken carelessly. In addition to traditional dishes, modern kitchen appliances are used, such as a pressure cooker (no matter which company, similar functions are present in almost all models).

The mystery of the origin of pilaf

Pilaf is so old dish that it is impossible to reliably determine the place where he was born. This food is a collective creation of many peoples of the Middle East and India. The origin of pilaf is often associated with China and Japan, because the principle of cooking rice there is exactly the same as in the East.

According to rumors, pilaf "arrived" in Western Europe from Turkey: foreign ambassadors were so impressed taste national food that hastened to bring the recipe to their homeland. There is Azerbaijani, Georgian and Asian pilaf, Tatar and Kazakh, Bukhara and Caucasian. The dish has long become universal and has gone beyond the original boundaries, but invariably the main thing is that it turns out best, more aromatic and tastier on a grill with an open fire.

Pilaf as a national dish

Now the use of pilaf in the East is a tradition. It is prepared both for a regular dinner and for all important events: weddings, funerals or the birth of children. On major holidays, only men are allowed to cook pilaf; during normal times, women also have the right to make it.

According to tradition, the whole family gathered for dinner at a large cauldron, and each of its members ate from a common dish and always with their hands! The Uzbeks consider pilaf to be their main dish, practically a living person who needs respect and attention, so at no time should such food be pierced with a fork or knife. In extreme cases, eat with a spoon.

Pilaf is served traditionally with cakes prepared according to a special recipe. In ancient times, hands were not washed, but dried on a robe after eating.

According to a beautiful legend, one mullah advised the famous conqueror Timur Tamerlane the pilaf recipe. It was the ideal food for long military campaigns, when the brave warriors needed hearty and high-calorie food. And one well-known Uzbek proverb says: "If you have to die, let it be from pilaf!"

Book of records

In 2017, at the festival of Uzbek cuisine, the previous record for the number of cooked pilaf was broken. To do this, the cooks had to overcome the previous mark of 400 kilograms, because in six hours 50 the best chefs More than 7 tons of pilaf have been prepared in Uzbekistan!

All the participants did a great job - sometimes even very experienced housewives cannot cope with two kilograms of rice in a small cauldron, and the cooks had to use huge resources. About one and a half ton of meat was used only.

Cooking pilaf in Uzbekistan is a good and instructive tradition, which has been covered by all news channels and Internet portals for many years in a row. Most of the food is then transferred to hospitals, nursing homes and delivered to the disabled, because caring for others is the main rule of such events.

Common questions

If you cook pilaf for the first time, then surely a lot of questions will arise along the way. It is worth knowing that cooking pilaf is actually a simple and not time-consuming process, of course, if you are not going to make 7 tons at a time.

Any housewife who knows how to properly cook rice and meat separately can easily cope with pilaf, because for this, parts of a single whole need only be assembled into one very tasty and unique dish. Naturally, based on certain rules. Nowadays, many chefs and culinary specialists cook pilaf and do not hide their own secrets and recipes. Hostesses exchange understandable and detailed videos, able to help cook pilaf even for a beginner.

What to do with salted pilaf

Unfortunately, it is very easy to overdo it with salt, and even great culinary specialists “manage” it. It is worth knowing, first of all, that the zirvak is specially salted a little, since during evaporation the rice receives a part of this salt. Boiled rice itself is very easy to desalinate - you just need to rinse it in hot water once or twice. But what to do when trouble happened with such a complex and complex dish like pilaf?

If you have oversalted the meat, then at this stage the situation is very easy to fix - you can add a little water or put it in the cleared broth for a few minutes raw potatoes- it perfectly absorbs excess salt. Dry rice grains work in the same way: they are usually wrapped in cheesecloth and dipped in the first and second courses to even out the taste of the food.

It is very important to try salt pilaf at the stage of preparing zirvak, as this will help to avoid further disappointment. Remember that it is always better not to report it than, on the contrary, to put too much.

Unfortunately, it is impossible to fix ready-made pilaf, since it is not just food, but a composite dish. But do not despair - you can use it in the future as a filling for stuffed peppers, a dressing for a soup, or offer it to a person who loves salty food.

How to cut carrots for pilaf

There are no definite and generally accepted standards - Uzbeks prefer to chop the carrot into strips, and then stir gently so as not to break it when boiled, so that the dish turns out as in the picture, but you can subordinate vegetables to any shape: cubes, cut with a curly knife, even grate.

Many Uzbeks believe that carrots are the soul of pilaf, as they are capable of giving a certain sweetness to a dish, therefore they are very strict in choosing and cutting it, but if you are not going to treat an Uzbek dish to a native resident, then you can not worry about such trifles and even cross out carrots from ingredients.

Why pilaf turned out to be porridge

The most common mistake of all people who make pilaf for the first time. Rice is a whimsical cereal that is very easy to boil, this can be seen even in ordinary porridge. It quickly absorbs water and swells, so you need to control the process, and then dry the finished mass in time.

Pilaf itself can become porridge if you add too much water (not 1 to 2, but more), or cover the pan with a lid during evaporation. The liquid from the bottom rises to the rice and steams it, coming out, so any interference with this small "ecosystem" is bad for the end result.

How to cut carrots into strips

According to the standard, it is customary to chop carrots into thin strips of approximately 3-4 centimeters. This is more of a relic of the past and a habit than a necessity, so you can change the length or width of the vegetable blocks as desired. To make it easier to cut the carrots, first divide them into thin slices and then chop them vertically, adjusting the length as desired.

Do I need to stir pilaf after cooking

In some families, the entire cauldron (if it is small) is simply turned over so that the meat is on top and logically completes the entire composition, but you can do as you see fit.

If the guests do not know that this is pilaf, and not just boiled rice, then they may not get to the meat, so it is better to negotiate on the shore or immediately distribute the components so that they can be seen.

Do I need to stir pilaf during cooking

Almost all recipes say that pilaf must be laid out in layers, and mixed only at the very end, when the rice is cooked. This is due not so much to the cultural past of Uzbek food, but to the eastern cooking technology.

During cooking, the zirvak broth and hot water evaporate as it passes through the rice. The cereal absorbs the required amount of liquid, and as a result, we get the ideal crumbly pilaf pleasant consistency.

If you mix all the ingredients during the process, the rice may cook unevenly, especially when using a saucepan. Pilaf is cooked in cauldrons because it has a small area of ​​contact with fire, but once it is below, the rice can easily burn. Therefore, you will have to periodically check the food and monitor the magnitude of the fire.

Do I need to cover pilaf with a lid

Each family has a different opinion about this. According to experts, in no case should you cover pilaf, since the whole point is in steaming rice with liquid. It is allowed to cover with a lid only after boiling water has been added - then you need to put on a very strong fire and let the whole mass boil faster. Then the cover is removed completely.

Some people advise covering the pilaf with foil with holes made in it so that the rice is steamed, but not boiled. But this is not necessary, since if you added the right amount water and followed the recipe, the rice will cook perfectly even without foil.

How much salt to put in pilaf

In this matter, it all depends on the amount of ingredients. For 1 kg of meat and 1 kg of rice, 1.5 tablespoons of salt are enough. It and spices are poured even at the stage of making zirvak, so you can add a little of it and try it. The broth should be slightly salty to give some of the rice. It is not necessary to adhere to strict proportions, since every family has its own taste preferences.

What is added to pilaf

In every country different recipes: in some regions of Azerbaijan it is customary to cook pilaf exclusively from meat, rice and salt, so that no extraneous smells and tastes distract from the true national food.

In Uzbekistan, zirvak is made from fried onions, carrots, fat tail fat and lamb. Only cumin and salt are added to such pilaf. In stores you can find special bags with spices "For pilaf", curry and hops-suneli, which also contains caraway seeds, dried barberry, turmeric (gives a characteristic yellowness), saffron and coriander, but pouring such a seasoning or not is your own business.

In addition to spices, red pepper and garlic are added to pilaf - as you know, spicy foods perfectly whet the appetite, so it is customary for Uzbeks to overeat pilaf. For color, in some countries, tomatoes or tomatoes are also added to give the rice a deep orange hue. It is advisable to make preparations of spices in advance - to lay them out on the table so that you do not forget anything later.

How many times does rice increase in pilaf

Rice in hot water can grow in volume almost 6 times relative to its initial state, so the liquid should be added in strict proportions, if you did not initially intend to get boiled porridge. When preparing pilaf, water is usually added twice as much as rice, then the cereal turns out to be crumbly and tasty.

How much oil is needed for 1 kg of pilaf

Very often people complain that pilaf burns, no matter how much oil they add, but the problem is not at all in it, but in the fact that cooks neglect recipes, stir ingredients or set a strong fire.

Pilaf will never burn if only zirvak is in the oil. As a fat base, Uzbeks use exclusively fat tail fat, approximately 300 grams, but it is easy to replace it with 300 ml sunflower oil so that meat and vegetables can be fried from all sides without any problems.

There is another common cooking option - with cottonseed oil. It is not necessary to use it, but it was added only because it is much cheaper than sunflower and olive.

Pilaf was not cooked, but all the water boiled away

Cooking rice is much easier than saving boiled porridge. If the grits are still crunching on your teeth, but there is no water, try adding a little boiling water, about 50 ml, so as not to overdo it. You still cannot stir, otherwise the rice will not be steamed. To help the water evaporate, you need to make several holes with a wooden stick to the very bottom and wait until the water boils off again.

Why pilaf turned out to be dry

Zirvak always plays the leading role - even at the stage of stewing meat, you must make sure that it releases enough of its own juice.

You should be especially careful with chicken and beef, as the meat can be stewed to a "rubber" state. The same can happen with old lamb, so be sure to consider the cooking times for each type of meat. Rice can turn out dry for only one reason - if too little water is added. This is corrected by adding another 50 ml of liquid.

Why pilaf turned out to be porridge

Rice in inept hands turns into a very capricious cereal, as it is easy to digest. This can happen in several cases. If you constantly stirred pilaf during cooking, and it boiled unevenly. Moreover, the fat contained in the broth easily sticks the rice together, so it is customary to lay out the ingredients in layers.

Rice can also stick together or remain runny if you add too much water or put a lid on the cauldron, so excess moisture cannot boil out and cannot evaporate.

Veal pilaf recipe

Pilaf with veal is very popular among those who follow the figure or are on a diet. This meat is lean and light enough to provide the required amount protein, and in pilaf it turns out to be very tender and soft. You need to choose pieces without fat and veins.

Advice: if you don't know which rice to take, be guided by the fact that the Uzbeks prefer to cook pilaf on ordinary polished, but you can also choose steamed pilaf, as this significantly reduces the cooking time, and the cereal itself will not turn into porridge due to preliminary heat treatment... You don't have to fix anything with it. The option is proven and optimal for beginners.

Ingredients

Servings: - +

  • veal 1 kg
  • rice 500 g
  • onion 3 pcs.
  • carrot 4 things.
  • turmeric 1 tsp
  • sunflower oil30 ml
  • salt 1 tbsp. l.
  • dried barberry1 tsp
  • zira 1 tsp
  • garlic 1 head

Per serving

Calories: 126 kcal

Proteins: 10.9 g

Fats: 2.5 g

Carbohydrates: 15.2 g

60 minutes Video Recipe Print

    In a cauldron or wok (the difference between them is small) we heat the oil - the veal should be tender enough to give its juice, but if this does not happen, you can add a little more water.

    First of all, we pass the onion - it must be peeled, washed and chopped into half rings. Fry until golden crust over high heat.

    Cut the meat into 1.5 centimeter cubes and throw in hot oil, fry until golden brown.

    Carrots are the soul of any zirvak. Uzbeks often say that it is imperative to use yellow (it is much cheaper than red), but pilaf is most delicious from ordinary carrots, not too young, but not old either. It is cut into thin strips and fried along with the meat, and it is she who gives that pleasant golden hue to the whole pilaf. You can do without carrots by replacing it with turmeric. Tomato paste or ordinary tomatoes can also give color to the dish.

    We fry the zirvak for 10 minutes, then add 100 ml of boiling water and simmer under a lid over medium heat for 30 minutes, this is how much it takes to get the veal. If the broth is not enough, add more.

    At this time, prepare the rice: in order to obtain ideal friability, the cereals must be thoroughly rinsed several times under a cold tap. Fill the rice with warm water and set it aside for a while.

    When the zirvak is ready, add the spices. It can be either just salt or a whole set of seasonings: hops-suneli, turmeric, barberry or cumin.

    Thoroughly mix the base for pilaf, drain the water from the rice, and then carefully spread it with a slotted spoon on top of the zirvak, trying to distribute it evenly.

    Advice: if you need to cook pilaf faster than usual, then you can safely use rice from bags. It is already thermally processed, so it absorbs water and comes up much faster.

    Each family prepares a national Uzbek dish in its own way: Someone likes to cook rice with butter to make it even lower, but this greatly increases the calorie content. A variety of dried fruits, an apple, grants, or yogurt are also added to pilaf, but you should rely not on instructions, but on your own taste preferences.

    Pilaf recipe like in kindergarten from poultry


    Cooking pilaf for kids is a little different from usual: as kids still have tender stomach, you should only use lean and light meat such as chicken. You can take either the breast or the legs, having previously cut the flesh from the leg.

    Such pilaf is recommended for nursing and pregnant mothers, as it is much easier and faster to digest, has a lot of useful animal protein and improves intestinal motility. Instead of meat, you can also use stew or boiled chicken liver- it is very beneficial for the growing body due to its high iron content.

    According to the technological chart, pilaf in kindergarten It is usually made in large pans, after boiling the chicken so that it is very soft. Zirvak for pilaf should be as lean as possible, so we take oils to a minimum. The benefits of such a light pilaf are undeniable for a growing organism.

    It is not customary to add any spices, except for salt, but for the second age group it is allowed to cook pilaf together with tomato paste or tomatoes.

    Cooking time: 1 hour

    Servings: 7

    Energy value

    • proteins: 11.9 g;
    • fat: 2.6 g;
    • carbohydrates: 20.5 g;
    • calorie content - 152.4 kcal.

    Ingredients

    • chicken fillet - 300 g;
    • rice - 250 g;
    • onion - 1 pc .;
    • carrots - 1 pc.;
    • sunflower oil - 10 ml;
    • salt - 1 tsp;
    • greens - 1 bunch.

    Step by step cooking

    1. First of all, you should tackle the broth: chicken breast boil in 1 liter of water for 40 minutes. Remove the foam that appears with a slotted spoon, and after cooking, the broth must be filtered through a sieve. Do not pour out the remaining water.
    2. We carefully sort the rice and rinse it several times under a cold stream until it becomes transparent. Then fill it with warm water and leave to rest.
    3. Add a little oil and water to a saucepan or stewpan and heat over medium heat.
    4. Chop onions and carrots very finely. The first one can be cut into cubes, and it is better to grind the root vegetable - this way it will give much more color, which is important, since we do not use turmeric or tomato paste.
    5. Fry vegetables in oil for 10 minutes.
    6. Cool the chicken fillet a little and cut into one and a half centimeter cubes. Add to vegetables and mix. We fry the zirvak for another 1 minute.
    7. Drain the water from the rice and put it on the base for pilaf with a spoon, tamping it tightly. It is necessary to make it so that a flat surface is obtained.
    8. Fill the rice with hot broth, being careful not to damage the integrity of the layer, and then turn on high heat and close the pan for 1-2 minutes so that the broth boils.
    9. After boiling, you can remove the lid and evaporate all the water over medium heat, this will take 20 minutes.

    From technological map it follows that in the end the pilaf should have a light yellow color, the rice turns out to be very crumbly, and the meat should be soft and white. The groats should boil evenly, so the layers can only be interfered at the very end, when the water has evaporated. Pilaf is served in portions of 100 grams along with herbs and bread.

    It is interesting: in kindergartens, rice is always cooked separately when it comes to large quantities. In this case, when you leave, the rice is first poured with sauce, and then the meat is added to each portion separately.

    Recipe for an unusual noodle pilaf


    It is not known for certain where pasta pilaf came to us - similar dishes are prepared in Italy and France, constantly experimenting with the composition. Ordinary noodles will not work, you need to use small ones, since in the end it should imitate rice. You will need an egg, but if you wish, you can also make it yourself from dried and grated dough.

    There are a lot of recipes for making such an unusual pilaf - you can simply serve it with onions and cook zirvak separately, and all this is called pilaf. In Italy, there is even a special pasta called orzo that looks like regular rice.

    Cooking time: 1 hour

    Servings: 8

    Energy value

    • proteins: 7.5 g;
    • fat: 11.6 g;
    • carbohydrates: 44.7 g;
    • calorie content - 318.4 kcal.

    Ingredients

    • egg noodles - 500 g;
    • onions - 200 g;
    • butter - 100 g;
    • salt - 1 tsp;
    • spices to taste.

    Step by step cooking

    1. The easiest way to cook such an interesting meal is in a cauldron, as it warms up evenly, and the vermicelli will be both crispy on the outside and soft on the inside.
    2. We drown in a cauldron butter over high heat.
    3. Cut the onion into half rings or small cubes, and then fry in oil until golden brown. Salt.
    4. Add small egg noodles to the onion, stir and fry on all sides until crisp. The paste should be soaked in oil and slightly discolored. If there is not enough fat, add a little more.
    5. When the noodles are fried, add hot water to the cauldron - 1 cm above the entire mass, and then wait until half of it boils away. Mix the layers thoroughly and cook, covered, until tender.

    This pilaf is stewed without meat and carrots, but you can combine different ingredients to create an interesting dish worthy of admiration. Due to its unusual taste, such noodles pilaf can only be served with salad from fresh vegetables, because he harmonizes well with them.

    Such pilaf can also be brought to readiness in the stove or oven - in the old days they did this, oiled the vermicelli and put it in the oven for 30 minutes.

    If you do not want to make pilaf, and at home there is only rice and meat from products, based on these ingredients you can make a delicious and unusual casserole, cook stuffed peppers or simple rice porridge with meat and delicious gravy... And if you don't want to waste time cooking, buy a canned mixture. Many restaurants and shops offer a wide range of pilaf, for example, Tashkent canned food.

    Pilaf is such a popular and varied dish that for a very long time in one classic recipe there was a "split", after which they began to cook it differently in every country, city, region and even in the family. In some states, it is made with spices and dried fruits, in others, instead of rice, other cereals are added, for example, buckwheat, and someone generally cooks it from a mixture of frozen vegetables, with peas and corn.

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