Cooking pilaf without. Uzbek pilaf: recipes and cooking secrets

Ingredients:

• beef / lamb / pork / chicken - 1 kg
• medium grain or long grain rice - 1 kg
• vegetable oil (tail fat) - 200 ml
• carrots about 1 kg (you can take less)
• onion - 1-2 heads
• hot capsicum - 1 - 2 pieces
• onion - 2-3 heads of medium size
• salt, zira

• wash the rice and soak it in warm water
• fry the onion in hot oil
• add meat
• we throw carrots
• season with cumin
• pour boiling water
• add garlic and dried chili peppers
• cook for 40 minutes, lay rice, pour water
• wait until the water has evaporated almost all
• season with lightly ground zira and close the lid
• we wait until the water has completely evaporated and turn off the fire, wait 15-20 minutes

To be honest, when I first tried Uzbek plov, I didn’t really like it. All because my grandmother cooked pilaf in the style of "rice porridge"))), i.e. so sticky))) It seemed to me the most delicious that can be in the world. And the real version turned out to be somehow unusually crumbly. However, a lot of time has passed, my tastes have changed and I fell in love with this dish in the authentic performance of Central Asia.

As for the recipe itself, I took as a basis the recipe from the book by Stalik Khankishiev "Kazan Mangal and something else." My pilaf turned out far from the first time - either the meat will burn, then the rice will stick together, then the rice grains will burst, etc. All these failures forced me to understand the meaning of those operations that will be described here. I will add some subtleties from myself, and some are taken from the book and verified from my own experience. Cooking a great option the first time is like learning how to swim the first time. So try and you'll be fine. I hope my presentation is of some help. So, pilaf - step by step recipe with photo.

What meat to take for pilaf?

Almost any option can be responsible for the meat component in this dish. This is beef, and lamb, and chicken, and turkey, and even pork. And the meat can be taken even tough. Due to long processing, it softens and becomes, as young people say now, fit. That is why I suggest that you do not waste excellent lamb for the first attempts. Practice "on cats" ... well, you understand me!

What kind of rice is better to use for cooking pilaf?

Answer: dev-zira. if you can't find one, you can use a medium grain. In supermarkets, it is called "for pilaf". If you can’t find it, then you can take a long-grain one. But to use a round-grain (Kuban), I still would not - it sticks together (verified by experience)

Is it necessary to do it on tail fat?

Preferably! Why? Because when frying onions and meat, this fat gives a rich color. It does not stink - remember, but on the contrary it smells good when melted. Much better than lard. If it smells bad, then you slipped something else. If there is still no fat tail, then this is not a reason to refuse to cook the dish! You can use ordinary vegetable oil, but without the smell! In general, if you are interested, in Central Asia this dish is often cooked with a mixture of cotton and linseed oil. More detailed information on this subject can be found on the Internet.

Now try! Well, that's yummy! And just look at the ingredients, there is not a single anchovy and sweet potato))) Everything that we have at hand is there! In general, good luck with your sailing! I hope my experience is of some help to you! Bon appetit!

But pilaf from medium-grain rice. In the store it can be found under the name "Rice for pilaf".

Pilaf has been one of the most popular dishes of the peoples of the East since time immemorial. Mentions of him can be found in folk tales and in ancient chronicles. It was served as an honorary dish at big holidays, weddings and commemorations.

In the 16th century, French chefs tried to cook pilaf according to the descriptions of travelers who returned from Arab countries. However, the experiments ended unsuccessfully, because instead of crumbly pilaf, ordinary rice porridge with meat was obtained. European cooks only in the 19th century received the exact recipe for this dish and learned how to cook pilaf deliciously. In each country, the preparation of pilaf differs in its own characteristics and nuances, and hundreds and thousands of recipes for this appetizing and healthy dish have accumulated over the centuries. It is interesting that each cook turns out his own unique pilaf, even if the same recipe is taken as the basis, however, there are general rules preparations that are desirable to follow if you want to get a dish close to the original.

Choosing products and utensils for pilaf

Asian chefs are sure that the best pilaf can be cooked only on an open fire in a cast-iron cauldron and certainly from lamb with fat tail fat. At the same time, a man must cook. But this does not mean that it is impossible to cook a real Uzbek pilaf, tasty, fragrant, fatty and crumbly, at home. Modern recipes are so diverse and versatile that every housewife can show boundless imagination and create a unique culinary masterpiece. Let's talk about what we need for a real pilaf.

Meat. Classic pilaf is cooked only with lamb - it is recommended to take the brisket, ribs, shoulder blade or meat from the back of the lamb. However, in the East and Central Asia, beef, pork and poultry are also used to cook pilaf. The most delicious and fragrant pilaf is obtained from fresh meat with fatty layers, which has not been frozen and kept in the refrigerator for several days. The meat in pilaf should be juicy, so it is better to cut it large - into pieces no smaller than a walnut.

Rice. If you strictly follow the advice on how to properly cook friable pilaf, then it is better to use exclusively long-grain varieties with a low starch content. This is Tajik and Uzbek rice for pilaf - devzira, scald, alanga, kenja, as well as Mexican, Arabic and Italian rice for paella. Rice durum varieties it is distinguished by long transparent grains and extraordinary density - it does not boil soft during prolonged heat treatment, it absorbs water well and remains crumbly even after cooling. Indian, Thai and Vietnamese varieties of rice (jasmine and basmati) are not very suitable for pilaf, as they are too soft and can stick together during cooking. If there is no other option, then rinse them well with cold water and soak for two to three hours, periodically changing the water to remove excess starch. Some recipes use wheat, pearl barley, peas, corn, or a mixture of different cereals instead of rice.

Butter. According to tradition, real Uzbek pilaf is cooked on animal fat (ghee, mutton fat) or vegetable oils. In this case, it is better to use odorless refined oils so as not to “interrupt” the aroma of the dish. Often fat tail fat is mixed with vegetable oil to increase digestibility and soften the specific odor.

Spices. Flavoring pilaf is a creative process in which you can show your imagination and inspiration. However, there is a basic composition of spices, without which the dish will not be considered a real pilaf - these are cumin (zira), barberry and hot pepper.

Cumin gives pilaf an exquisite oriental taste, dried barberry berries fill the dish with nutty notes with a slight bitterness, and hot pepper in pods or ground form makes pilaf piquant and spicy. Thyme, coriander, suneli hops, garlic and saffron can be used as additional spices, thanks to which the rice acquires a rich golden color.

Vegetables and dried fruits. In India and the Caucasus, pilaf is cooked without carrots, and in Central Asia this vegetable is an important ingredient in the dish, and it is recommended to cut it large - cubes, straws, cubes or plates. Onions are usually cut into rings, and garlic is added with a whole head, previously peeled. In some recipes for cooking pilaf, you can find dried fruits, since prunes, raisins, figs, apricots and dried apricots set off the taste of the dish and add a pleasant sourness to it. It is better to lay them after frying meat and vegetables - along with the addition of water.

Dishes. How to cook correct pilaf in the "wrong" dish? Alas, this is not possible. According to tradition, pilaf is cooked in a cast-iron or aluminum cauldron with a thick bottom. On the modern kitchen the cauldron can be replaced with a duckling or a goose. In such a dish, rice warms up evenly and languishes over low heat, so it does not burn and turns out crumbly. It is not recommended to use thin-walled enameled dishes, French braziers and wok pans, because due to the lack of uniform heating, the pilaf in them burns and becomes viscous.

Zirvak. Zirvak is a mixture of meat and vegetables fried in oil, combined with dried fruits, spices and broth. In the East, the preparation of zirvak is considered a real art and a sacred act, since taste, aroma and taste depend on its quality. appearance pilaf. Oriental chefs say: if you make a good zirvak, then you know how to cook pilaf, and step by step recipes with photos posted on our website, clearly demonstrate all the stages of preparation.

Sequentially add meat, onions and carrots to the cauldron, fry them until golden brown, and ten minutes before they are ready, add dried fruits and spices to them. After that, fill the contents of the cauldron with boiling water so that the water covers a layer of meat and vegetables by two centimeters, and put everything to stew over low heat for 40-90 minutes. Ten minutes before the readiness, salt the zirvak (it is recommended to slightly oversalt it), add the head of garlic and rice to the cauldron, without mixing it with the meat. Add more boiling water so that the water covers the surface by two fingers, and cook the pilaf until the water evaporates, pouring it into the cauldron if necessary. It is desirable that the cooked pilaf simmer a little more, and tasting the dish right away or letting it brew is a matter of taste and personal preferences.

Salads of fresh vegetables are usually served with pilaf, which give it freshness and contribute to better absorption of fatty meat. However, the classic appetizer for pilaf is the achik-chuchuk salad, which includes thinly sliced ​​tomatoes, onion rings, hot or sweet peppers, basil and herbs, seasoned not with oil, but with grape or apple cider vinegar. Based on classic recipe pilaf, you can make adjustments to it and create a unique signature dish that will decorate not only festive table, but will also become part of your family's daily diet.

Cooking pilaf at home

If you are planning a celebration, then most likely you will have to surprise guests with culinary delights. Almost everyone will not be able to refuse the traditional dish of Uzbek cuisine - pilaf. This is a real crown of culinary art, which will help you gain a reputation as a true master of culinary art. Everyone can cook pilaf at home.

Of course, it is quite difficult to recreate the traditional Uzbek plov, but it is very easy to cook a delicious plov. You must follow our simple instructions, and then as a result you will get a fragrant tasty pilaf, which even a gourmet will appreciate.

How to cook delicious pilaf

To get started, you will need to purchase a set of necessary products. You should start with rice. To cook pilaf, you will need no more than 400 g. This amount will be quite enough to feed even a very large family, after you buy rice, you need to buy onions, mutton carrots, it needs about half a kilogram and vegetable oil.

It is also worth noting that for cooking pilaf you need to buy some raisins. This is the real secret ingredient that will give your pilaf sophistication and extraordinary taste. After all the purchases are made, you can start cooking.

Pilaf at home you need to start cooking with rice. This is the basis of this dish. Therefore, it should be carefully selected and prepared. Start by rinsing it. This will need to be done until you see that the water that you drain has become clear and clean, only after that you can start cooking the rice.

This is very important if you want to learn how to cook pilaf correctly. After you have properly washed the rice. It should be left to swell in warm water. The choice of this ingredient deserves special attention. We recommend that you choose the coarse-grained sanded version. To do this, you should carefully look at and through the packaging determine whether rice suits you or not.

Recipe for pilaf

Remember that the fate of pilaf will depend on the quality of this ingredient. So, while your rice is soaking, you need to use this time to cook other ingredients. Start with meat. Pilaf at home will be tastier if you prefer lamb as a meat element. This is the traditional choice of Uzbeks.

The meat should be cut, but not too finely so that the pieces are visible in the finished dish. As for the onion, it should be cut into rings or half rings, it's up to you. So, don't forget the carrots. This component of pilaf should not be grated, but sliced.

This is due to the fact that carrots often lose their hardness during cooking, and therefore if grated, then most likely it will turn into carrot porridge, so we recommend that you cut it. This is very important point.

How to cook pilaf at home correctly, you will learn right now. The technology for preparing this dish is very simple, but there are several points that must be observed without fail. So let's start with oil. It should be poured into a clean pot and begin to warm up.

Keep in mind that the oil should warm up until you notice smoke. This is a signal that it is time to add onions. You cut the onion finely enough, this will allow it to fry evenly. You have to stir it constantly until you notice a golden crust.

This is a signal that the onion is ready and it's time to add meat and carrots. The carrot will be ready when you notice that it has become not hard, but plastic. This is a very important nuance. Proper frying of onions is also very important. If you want to cook a light-colored pilaf, then you should not fry the onion too much, and if you prefer brown pilaf, then the onion can be kept a little longer. Thus, the shade of the dish depends entirely on the degree of roasting of the onion.

A simple pilaf recipe

To understand how to cook pilaf at home correctly, you should not deviate from the cooking technology of this dish. It is important that all actions are performed correctly and accurately, then you can cook really tasty pilaf. Videos of cooking pilaf can be found in any cooking show. This is a very common dish.

After you add the meat, you need to pour in about 300 ml. water. This is the required amount of liquid that will allow the meat to stew properly. You should also watch the meat, when it becomes soft, you can start pouring rice. During this time, it has already soaked and increased in volume. You will need to pour it first into a sieve, and then, having rid it of excess liquid, pour it into a pot.

You must level it carefully. If there is not enough water, it is worth pouring another 20 ml. Please note that it is not necessary to cover the pot with a lid. On the contrary, you should create a rapid boiling process, so it will be useful if you turn on the burner at full power.

Don't forget to add garlic and spices. Don't limit yourself to just pepper and salt. You can buy special seasonings for Uzbek pilaf. They will help to add sophistication to the dish and diversify the range of its taste.

The secret ingredient of pilaf

Keep in mind that you need to make sure that the pilaf is not digested, on the contrary, you must not overcook it. Last stage process called how to make delicious pilaf will be adding raisins. Many may think that this component is clearly superfluous here, but understand that in reality it is not. Raisins are a necessary addition to rice, they will help soften the taste of pilaf.

This ingredient will require very little. 100 grams will be enough for you. Before adding raisins, you will need to steam them. This is very easy to do. For steaming, place the raisins in a water bath. After it becomes soft, and the water in the pilaf completely evaporates, you can add raisins. After that, the gas can be turned off. But the preparations don't end there. Raisins should be put on the surface of rice, mixed with the total mass and kept for 20 minutes under a tightly closed lid.

The home-style pilaf recipe is fully completed, and you can safely invite everyone to the table. As you can see, this is a fairly simple recipe. The whole secret lies in the fact that you must follow each of the cooking steps very precisely, then you can achieve the fullness of taste. Everyone can cook pilaf, for this you can even involve children.

Cooking on your own is always very exciting and you can be 100% sure of the quality of the prepared dish. This portion of pilaf is enough for a very large family. Do not forget that this dish is very concentrated and satisfying, so you should not eat too much of it. Always cook with pleasure. Bon appetit!

Video

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

In my family, my dad always cooked plov. While still in the army, one of his friends, an Uzbek by nationality, taught him how to cook a real Uzbek pilaf. I didn’t succeed in swimming for a very long time. Difficulties were with rice: it turned out just rice porridge, even cry! But through experimentation, looking at several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does swimming begin? Of course with choice of meat. The classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and lamb may simply seem too fatty to some. When choosing meat for pilaf, you just need to pay attention to choose not too hard and “dry” meat. Fat should still be present in it - this will help the meat retain its juice.

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

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

Garlic in Uzbek pilaf is a must. It does not need to be completely cleaned: just remove the husk, leaving the teeth in a dense peel. Spare no carrots- it gives pilaf a pleasant sweetness and a beautiful color. You don't need to mix it up. Carrots are laid out on the meat in an even layer. Water must be poured into the pilaf not cold but very hot. Its quantity is determined by the amount of rice.

A simple pork pilaf recipe

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

The secret of crumbly pilaf: summing up

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

Other recipes with meat:

So much has been written about how to cook delicious Uzbek pilaf that you no longer know which recipe to take. There will be an option with pork (although Uzbeks are 93 percent Muslim), and recipes with tomato, and accelerated methods of cooking in a pan. But the recipe for a delicious pilaf with Uzbek notes is following the traditions of cooking this dish in the East.

How to cook delicious pilaf

Important! Before laying rice, taste zirvak for salt. It must be salted, otherwise unsalted rice will absorb salt, and there will be no food.

9. Then throw a handful of dried barberry into the zirvak, lay out the washed rice - a skimmer helps a lot. Pour boiling water over the rice so that the water covers the rice by a couple of fingers. Bring to a boil over high heat, reduce heat, cover with a lid and wait for the water to be completely absorbed into the rice. Poke holes in the rice with a wooden stick or slotted spoon handle - a cloudy liquid at the bottom will mean that there is water left, a smooth shiny one is oil. So, it's time to make the smallest fire, collect rice in a pile, sprinkle it with cumin and hold it under the lid for another 15-20 minutes. Only then can you open the lid and then mix.

10. Serve another ten minutes later.

For cooking, you can take chicken, beef, Russians are very fond of pork. Only general advice - let any meat be with a bone, it is tastier here than a regular tenderloin.

Real Uzbek pilaf - expert advice: