Which rice is best suited for preparing Uzbek pilaf - steamed or regular? Rice for pilaf: which one is better?

Cool rice porrige, called “pilav” in Turkish, became the ancestor of many worldwide famous dishes. The Central Asian hearty and spicy dish of lamb meat and cereals was no exception. The recipe for pilaf with pork is a modernized version, similar in preparation to the traditional one, and no less revered at the hospitable tables of Asians and Europeans.

How to cook pilaf with pork?

Pilaf with pork is a slow and measured process, especially respecting the quality ingredients and the step-by-step placement of products into the cauldron. The main components: meat, rice, carrots, onions and various seasonings determine the taste, aroma and consistency of food. To avoid getting porridge with meat instead of pilaf, you must adhere to strict cooking rules.

1. First of all, you should rinse the rice and rid it of starch by keeping it in cold water.
2. Prepare juicy and fatty meat by selecting the pork neck and cut into medium pieces to retain juices during cooking.
3. Proper cutting of vegetables is very important, and therefore the onions are cut into large half rings, and the carrots into strips.
4. Seasonings create flavor, you need to take care of them too.
5. Heat a thick-walled container, fry the meat and vegetables, season, pour in water and add rice, keeping an eye on the water level.
6. The recipe for pilaf with pork requires a long cooking time, so you should cover everything with a lid and simmer for a long time.

Each nation has its own special technique and recipe for creating food. No wonder Turkish wisdom says that there are as many cooking options as there are Muslim cities in the world. The recipe for Uzbek pilaf in a cauldron is proof of this. Juicy pork, aromatic barberry and rice with low content starch will make the dish an unsurpassed Asian masterpiece.

Ingredients:

• neck - 2 kg;
• rice - 400 g;
• carrots - 3 pcs.;
• onions - 4 pcs.;
• dried barberry- 1/2 teaspoon;
• zira - 1 teaspoon;
• coriander - 1/2 teaspoon;
• water - 1.2 l;
• dried red pepper - 1/2 pcs.
• fat - 60 g.

Preparation

1. Place the pieces of collar into the cauldron, hold until golden brown and remove.
2. Fry the vegetables, return the neck and season with spices.
3. Then pour liquid into the zirvak for pilaf with pork and simmer for a couple of minutes.
4. Pour in the rice, distribute evenly, add liquid a couple of centimeters above the grain, and simmer for an hour.

Rice grain is the dominant element of Asian food and therefore is given Special attention. When purchasing a product, you should study the starch content in it. High - will affect the final result and porridge, not pilaf, will decorate the table. To avoid unpleasant moments, novice cooks are better off using cooked rice.

Ingredients:

• tenderloin - 1 kg;
• rice - 180 g;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• water - 700 ml;
• fat - 40 g;
• clove of garlic - 5 pcs.;
• turmeric - 1 teaspoon.

Preparation

1. Before preparing pilaf with pork, start cutting the ingredients.
2. Fry the chopped vegetables. Combine the tenderloin slices with them and simmer over the fire.
3. Season the food, add rice, add liquid and cook for half an hour.

Cooking pilaf with pork includes a variety of elements, and as a result allows you to experiment, moving away from familiar products. A good example - Brown rice, possessing not only original look, but also a huge reserve useful properties. Different in taste from the traditional one, it goes well with juicy product and retains its shape.

Ingredients:

• carrots - 3 pcs.;
• onion - 1 pc.;
• spatula - 600 g;
• rice - 400 g;
• vegetable oil - 50 ml;
• paprika, black pepper and turmeric - a pinch each.

Preparation

1. Fry the first couple of products, combine with pieces of shoulder blades.
2. with pork - important element and therefore flavor the dish with them.
3. Sort the grains, rinse and smooth.
4. Pour in the liquid and simmer under the lid for an hour.
5. The recipe for pilaf with pork involves “rest” finished product about half an hour.

Crushed wheat - bulgur has long been used as the main component of food and is extremely popular in Greece and Cyprus. In our country, this healthy cereal is only gaining momentum. Considering the high cost, it is very popular among fans healthy eating and gourmets, as it gives food a specific nutty aroma. There are a great many recipes for pilaf with pork - and this one is one of the most delicious.

Ingredients:

• neck - 450 g;
• bulgur - 180 g;
• tomatoes - 2 pcs.;
• bell pepper- 2 pcs.;
• tomato paste - 50 g;
• chili flakes - a pinch;
• fat - 50 g;
• broth - 400 ml.

Preparation

Ingredients:

• pulp - 300 g;
• onions - 3 pcs.;
• bell pepper - 1 pc.;
• pearl barley - 120 g;
• tomato paste - 30 g;
• zira - a pinch;
• head of garlic;
• a handful of parsley;
• water - 500 ml.

Preparation

1. Fry the first three products in a preheated cauldron and season.
2. Wash the pearl barley, dry it and fry it in a dry frying pan.
3. Combine with all the ingredients, pour in the liquid, add the paste and simmer for 50 minutes.

Pilaf in the oven with pork

A recipe for delicious pilaf with pork is a fan’s dream asian cuisine. It can be realized using an oven. This cooking technique is significantly superior to the traditional one - rich and nutritious - not only in the number of calories, but also in the speed of processing. Lightly fried ingredients turn into a crumbly masterpiece for up to eight eaters in just an hour.

Ingredients:

• pulp - 800 g;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• rice - 400 g;
• water - 600 ml;
• vegetable oil - 80 ml.

Preparation

1. Simmer the first three ingredients in a frying pan and place in the mold.
2. Add the rice, smooth it out and pour in the liquid.
3. Cover with foil and bake for 50 minutes at 180 degrees.

Pilaf in a pot in the oven with pork - asian dish in Russian presentation. A pot, traditional for Russian cuisine, helps to prepare the dish in the European style - in portions. The technique is somewhat different from the usual - the components are laid out in layers and mixed before serving. With this method, rice with a minimum starch content is recommended.

Ingredients:

• pork pulp - 500 g;
• rice - 250 g;
• onions - 3 pcs.;
• carrots - 2 pcs.;
• clove of garlic - 5 pcs.;
• fat - 60 g;
• water - 700 ml.

Preparation

1. Fry the pieces of pulp and place the first layer of the pot.
2. Simmer the second pair of products over the fire, place on top and cover with a layer of cereal, filling with liquid.
3. Cover the pots with foil and bake at 200 degrees for 1 hour.

Classic pilaf with pork can be created using a multicooker, which, during its short existence, has more than once helped housewives in cooking. various dishes. Stock up on a lean cut of sirloin for a more delicate taste, spicy spices and vegetables, and in an hour you can treat four household members with a nutritious and aromatic dish.

For eastern peoples Cooking pilaf is a whole ritual. And any ritual has its own rules. Therefore, the choice of rice is very important, because it is the basis of this dish. Not only the texture and taste of pilaf, but also its national-territorial affiliation depends on the variety of cereal.

So, what kind of rice is best to use for pilaf? All varieties with long grains are suitable. They do not stick together during cooking. Before purchasing them please note:

1. For packaging. The advantages of a cardboard box with a transparent window or a transparent bag are that you can see the cereal, evaluate its color and integrity;
2. For color. When there are white grains in the box, it’s bad. These unripe grains have increased fragility, which will significantly spoil the taste of the dish. The package should not contain yellowish kernels. This is the name given to grains and their fragments that have a yellow tint when cut. This color means that the cereal was kept moist and in large piles before being bagged. When stored in this way, harmful fungi develop that produce toxins;
3. For quality. The rice should be grain to grain, and the kernels themselves should resemble frosted glass. Shake the box of cereal thoroughly, mixing the grains, this is the only way to see them clearly. If there are a large number of fragments among the grains, put the packaging aside immediately; such grains will ruin the dish because they will boil quickly and heavily. Have a nice pilaf Don't cook it.

Which rice is best to use for pilaf?

Different types of rice are so radically different from each other that it is difficult to classify them as the same cereal. And in order to do delicious pilaf, you need to choose cereals according to variety.

Which rice is better to take:

Processing rice before cooking

Prepare any type of rice in advance: if necessary, sort and rinse with special care, then soak in water for several hours. warm water. From the tap it will not work; you will need boiled or filtered water.

Can be used in bottles. For 1.5 kg of cereal you will need 650 ml of liquid.

Before putting the rice into the cauldron, drain it in a colander, wait until all the water has drained, and place it on the meat.

Uzbek pilaf recipe

When preparing pilaf with meat according to one of the many Uzbek recipes, the rule for laying cereals is unchanged: in a thick-walled cauldron, rice should not touch the bottom, it lies on the meat, carrots and onions. And most importantly: it cannot be stirred!

You will need:

• 1 kg of rice “Devzira” variety;
• 1 kg lamb;
• 250 g lamb fat;
• 2 lamb bones;
• 500 g onions;
• 1 kg yellow carrots;
• vegetable oil;
• 4 heads of garlic
• 1 hot pepper;
• salt, barberry and cumin.

Time required: 1 hour 50 minutes. IN ready dish: 245 kcal per 100 g.

How to cook:

What rice to use to cook pilaf in a slow cooker

Proper rice is the key to the success of any pilaf - Uzbek, sweet, dietary - it doesn’t matter. To cook in a slow cooker, take steamed rice.

Required ingredients:

• 200 g lamb fat;
• 1 large onion;
• 150 g steamed long grain rice;
• 2 carrots;
• greens and tomatoes for decoration;
• black pepper with table salt added to taste;
• 400 g lamb pulp.

Time required: 1 hour 45 minutes. Ready dish: 189 kcal per 100 g.

How to cook:

1. Melt the chopped fat in a bowl, do not skimp on the fat - the dish should be juicy;
2. Grate the carrots, chop the onion finely, add to the bowl when the fat is completely rendered. Do not fry the vegetables too much;
3. Once the onion pieces become translucent in color, add the meat. Cook in the “Fry” mode for 5 minutes;
4. Then place the cereal in an even layer on top of the meat, season, and pour in water. Its level should be two centimeters higher than the level of the cereal;
5. Close the multicooker, turn on the “Rice” or “Pilaf” program;
6. Serve the finished dish in a heap on a plate, garnish with tomato slices and a sprig of herbs if desired.

Which rice is best for dietary pilaf?

For dietary pilaf no special rice needed. Any long grain will do, steamed as an option.

You will need:

• 500 g rice;
• 500 g carrots;
• 250 g onions;
• 500 g chicken fillet;
• head of garlic;
• It is better to add spices to taste.

Cooking time required: 1 hour 35 minutes. In the finished dish: 175 kcal per 100 g.

It is important not to use fat for frying, replacing it with refined oil and lamb with chicken fillet.

How to cook:

1. Finely chop the peeled onion, carrots, and chop the garlic. In a cauldron on refined oil fry until golden brown;
2. Cut the chicken flesh into pieces and add to the vegetables, cook everything together for another 10 minutes;
3. Place well-washed long-grain rice on the meat and vegetables, pour boiling water so that its level is 2.5 cm higher, add spices, cover the cauldron with a lid;
4. Cook for 25 minutes. When all the water has been absorbed, turn it off and let stand for another 15 minutes.

Cooking secrets

There are hundreds of recipes for pilaf. There are dozens of options in Uzbek alone. As soon as we added a new product, we immediately received another recipe dishes.

In some countries they prefer sweet taste, in others, on the contrary, it is spicy, in others, the cereal is prepared separately from the meat. In our country, the dish is most often performed in Uzbek version made from rice, onions, carrots and meat.

IN original recipe lamb, but it can easily be replaced with beef, pork or chicken.

To make the dish turn out as it should:

Bon appetit!

Some more tips on choosing rice are in the next video.

It is a popular oriental dish that is very popular in our country. It is worth noting that such a lunch can be made not only from cow meat, but also from pork, chicken or lamb. However, the tastiest pilaf is made from fatty beef.

Recipe for classic pilaf with steamed rice

Required ingredients:

• carrots - three small pieces;
• pepper - 1/3 of a small spoon;
• salt - one full dessert spoon;
• fresh beef - 550 grams;
• greens - a couple of leaves;
• vegetable oil - three large spoons;
• bay leaf - optional;
• onions - four medium heads;
• spices for pilaf - to taste and desire;
• tomato paste - two large spoons;
• steamed rice - one and a half faceted glasses;
• garlic - one whole head.

Beef pilaf recipe: processing meat and vegetables

To make this dish aromatic and tasty, it is recommended to thoroughly fry the meat and vegetables before cooking it. It is worth noting that it is best to purchase beef for real pilaf without bones and with a sufficient amount of fat. Thus, purchased meat must be rinsed well in cool water and then cut into large cubes. Next, put the beef in a frying pan, add a few spoons to it vegetable oil and fry a little. After this, you need to prepare the vegetables. Three medium-sized carrots and four heads onions should be peeled and cut into cubes. Then chopped vegetables along with bay leaf, tomato paste, salt and pepper should be placed in a frying pan with meat and also fried a little. After the products are lightly coated golden crust, the dishes should be removed from the heat and begin processing the rice.

Beef pilaf recipe: preparing rice and shaping the dish

To prepare pilaf, it is recommended to use long steamed rice. It is worth noting that such cereals do not take long to cook, and their taste and appearance much better than other varieties. Before mixing rice with prepared goulash, be sure to rinse it first under hot water and then under cold water. Next, the cereal must be placed in a large cauldron, after which the beef fried with vegetables should be placed there. Both ingredients should be mixed well with a spoon, and then add a little salt, spices, chopped herbs and a whole head of unpeeled garlic. Before putting pilaf on the fire, you need to fill it with boiled water. It is especially worth noting that the liquid should cover the cereal by no more than one to one and a half centimeters. After all, steamed rice does not absorb very much a large number of water.

Beef pilaf recipe: correct delivery to the table

Serve classic pilaf beef for dinner, preferably hot. It is also recommended to additionally prepare a salad of fresh herbs, tomatoes, cucumbers and onions for the dish.

Beef pilaf recipe: useful advice

Before distributing the pilaf among plates, it is advisable to keep it in a tightly wrapped pan for about forty to fifty minutes. This way the dish will reach the end and will be even tastier.

I'll tell you how to cook pilaf from steamed rice with pork. Certainly. You've probably cooked pilaf more than once - each housewife has her own personal recipe. and I’m happy to share mine. You'll like it!

Of course, pilaf is a dish of special importance, and it really takes a lot of time to prepare it. But I still think that every housewife and every owner should try to cook this dish at least once in their life. There is nothing complicated, but the main thing is to follow everything traditional features dishes, including strictly defined spices. I tried to make my recipe for steamed rice pilaf with pork as similar to the classic as possible. I think you'll like it!

Number of servings: 6-8

Recipe Specifications

• National cuisine: Uzbek cuisine
• Type of dish: Hot dishes, Pilaf
• Recipe difficulty: Simple recipe

• Preparation time: 16 minutes
• Cooking time: 1 hour 12 minutes
• Number of servings: 6 servings
• Calorie Amount: 191 kilocalories
• Occasion: For lunch

Ingredients for 6 servings

• Pork - 1 Kilogram
• Steamed rice - 1 Kilogram
• Onion - 1 Kilogram
• Carrots - 1 Kilogram
• Vegetable oil - 1.5 Cups
• Zira - 2 teaspoons
• Barberry - 1 teaspoon
• Sweet red pepper - 1 teaspoon
• Garlic - 1 piece (1 large head)

Step by step

1. Pour the oil into the cauldron and heat it until it boils well. then add chopped onion. When the onion becomes transparent, meat is next. cut into medium pieces, and carrots, cut into strips.
2. The rice is steamed, but we will still rinse it well again so that the water on top of it becomes clear. Strain it out and put it on top cooked meat and vegetables. Fill in about 1.5 liters of water. Reduce the fire.
3. When the added water boils. add cumin and other spices. In the middle we place a head of garlic, peeled but not cut. Simmer further under the lid over low heat for about an hour.
4. And here you get a beautiful pilaf of steamed rice and juicy meat!

Rice is considered one of the healthy grains. It contains a large amount of proteins (8%), microelements and vitamins that have a positive effect on functionality nervous system and provide the body with the necessary energy. A large number of dishes are prepared from it, but it tastes best in cooked food such as pilaf. Which rice is best to use, since there are dozens of types? The most common ones in our kitchen are: steamed, polished, round and long. Are they all suitable for oriental dish? Let's look at this issue in more detail.

Steamed or polished? Which product should you prefer for preparing pilaf?

Parboiled and polished rice is a grain that has undergone certain processing to improve the quality of the product. But are both types suitable for preparing oriental dishes?

The heat-treated product is simply created for pilaf. Many housewives are satisfied with its friability, softness and high content vitamins In addition, steamed rice is more profitable than peeled rice, since it absorbs more liquid, which means that the cooked food is prepared in larger volumes.

The appearance of raw grain treated with steam has amber yellow tint, but the color changes when cooked. The only drawback is the nutty taste, which is unacceptable in pilaf prepared in the East.

Polished rice is strictly not recommended for preparing pilaf. It has undergone deep processing, after which the grains become smooth, translucent, snow-white, and the content of vitamins and microelements is reduced by half. The polished product is only suitable for making viscous porridge.

Does shape matter? Which one to choose: round or long?

On store shelves we often find varieties of rice according to the shape of the grains. It would seem, what's the difference? But to prepare tasty and aromatic dish these differences are important.

Long grain rice (devzira, scald) – best product for pilaf. Most often sold in supermarkets or merchants oriental spices and spices.

Attention! Elite varieties very often they fake it by coloring cheap rice with red brick dust. You can only recognize a fake at home by soaking it in water for a few minutes and then looking at the draining water. If it is painted, then it is 100% fake.

The advantages of long grains are:

1. The density of the structure allows it to hold its shape during cooking;
2. Clear separation of grains of the prepared dish;
3. Fast hardening process after cooling;

If you don’t have time to search or money to buy, then regular long-grain rice is quite suitable. It may not be ideal pilaf, but it is certainly more beautiful and tastier than round pilaf.

Round grain cereal is absolutely not suitable for preparing oriental dishes, despite the fact that it is the most consumed rice in the whole world. It contains a lot of starch, which swells and sticks the grains together during heat treatment. The round-grained product is more suitable for making sushi and sweet desserts.

A special type of rice specially created for cooking pilaf

This is a devzira. Having found it on the shelves of a supermarket, the owner will definitely not regret buying it. Rice has sweetish taste with a pronounced hint of malt. Due to the fact that it contains practically no starch, its grains always remain crumbly.

At heat treatment the cereal increases 7 times, absorbing fat, water, the aroma of meat, vegetables and spices.

Distinguish this variety easy - it is heavy, when squeezed in the hand it creates a characteristic creak of grains, and an attempt to erase the red-brown stripe will not be successful.

Devzira - rice that is ideal for cooking pilaf

Rules for choosing rice for pilaf

Correctly chosen cereal affects not only the taste of pilaf, but also its appearance (crumbiness, fat content). If you choose poorly, the grains will stick together and the dish will look like porridge. The following selection rules will help you avoid an unpleasant incident:

• Use only durum varieties rice: Jasmine, Wild rice, Basmati and others. It is not recommended to buy mixed varieties in a pack, since each type has different time preparations;
• Bite the grain with your teeth. You can’t do this procedure in a store, but you can do it at home. Take a grain and bite it with your teeth. If it breaks immediately, it means that such a grain is not suitable for preparing real pilaf. The purchased bag of rice can be left for making milk porridge or soup;
• The smoothness of the grain is not for pilaf. The surface should have a ribbed structure;
• Observe the grain while cooking. If it does not increase in size, sticks to the bottom of the pan and burns, then next time it does not need to be used;
• Study the composition. It is not allowed to contain various flavoring additives and GMOs;
• Pay attention to the structure of the cereal. Each grain should not be broken or cracked; the bag should not contain any debris. To examine the contents of the package on store shelves, choose transparent cellophane.

Attention! You should also pay attention to the expiration date, despite the fact that this is a dry product. Rice can be stored for 5 to 10 years, but it is better to give preference to grains that have been on the shelf for no more than a year.

There is an opinion that correctly selected spices will help create an unforgettable tasting dish that takes its rightful place in oriental cuisine. This is partly true, but if you choose a product with a high starch content, it is unlikely that you will get a crumbly and beautiful-looking one. cooked rice. The variety of varieties and processing methods lead to confusion when choosing it specifically for pilaf, so you should be especially “picky” about the grain.

How to choose the right rice - video