Which rice is best for cooking Uzbek pilaf - steamed or regular? What kind of rice is needed for pilaf? The best, correct rice for pilaf: a list with names, brands. How to properly prepare rice for pilaf so that the pilaf does not stick together and is

An experienced culinary specialist is aware that pilaf will turn out well if it is cooked from a certain type of rice. How to choose the right rice for Uzbek tasty pilaf yourself - read on.

In order for the pilaf to turn out crumbly and the grains of rice not to stick together, to keep the desired shape, it must be prepared from special grains. Such rice must meet a number of requirements, for example, it must perfectly absorb liquid, fats, and be saturated with the aroma of spices, meat, and vegetables. Let's find out which varieties of cereals fit these characteristics.

Which rice is better to use for pilaf: a list with names

For several tens of thousands of years, this cereal crop has been the staple food of many inhabitants of the planet. Rice is widely used for various dishes in Thailand, Japan, China, India, etc. In these countries, cereals are considered a gift of the Gods, it has a symbolic meaning - the beginning of life, fertility.

That is why those who get married in the Mediterranean states are sprinkled with grain, thereby wishing the newlyweds family well-being, good luck, and prosperity.

In the West, rice grains gained their popularity thanks to Alexander the Great, it was he, after the capture of India back in 350 BC. brought him. Over the years, rice plantations began to spread to other countries. So in Italy today, about fifty varieties of this crop are grown. Almost 10,000 varieties of cereal grains grow in the Philippine Islands. Despite this diversity, the largest supplier of cereals is still Italy.

Different dishes are prepared from rice grains, so cereals with certain characteristics are suitable for each culinary masterpiece. So pilaf will be perfect if:

• it will be crumbly
• will be painted in a bright beautiful color, thanks to natural dyes (vegetables, spices)
• will acquire a rich aromatic taste, saturated with fat.

So, to make a hearty dish crumbly, use the following types of rice:

1. Basmati, Devzira, Sadri
2. Lazarus, Arborio, Jasmine
3. Nishiki, Krasnodar, Bomba

IMPORTANT: It is necessary to take long-grain varieties - they have less paste. Round rice is usually used for sushi because it is more sticky.

The best, right rice for pilaf: a list with names, brands

Popular manufacturing companies in our market: Mistral, National, Agroalliance, Zhmenka, etc. They sell various crops. In particular, rice of different types. For pilaf, rice grains with a certain type of processing are more often used.

• Brown- unpolished grain. It is not subjected to long-term processing, so the cereal culture retains all trace elements and useful properties. Boil it for about 35 minutes. Pilaf cooked from this grain has a nutty flavor and taste. Even the dish retains the necessary nutrients for the body (fiber, folic acid, phosphorus, zinc).
• White. This is one of the most common types of rice. This type is obtained by careful grinding of the grains. After its application, cereals lose their husks and, unfortunately, many useful properties, but it does not take long to cook it - 15-18 minutes. The advantages include - white cereals are stored for a long time.
• Steamed. Modern technologies that are used to process different types of grains include steaming. Such processing makes it possible to preserve useful components in cereals. Rice after its application becomes translucent, has a golden hue. You need to cook it for 25-30 minutes. After that, it becomes white again and has crumbly properties.

There are also different varieties of grains, it is impossible to list everything, let's focus on the most popular types suitable for cooking pilaf:

1. long rice - Aquatics. It has a high price, because it is saturated with useful minerals and is rarely found in regular sales. It is almost seven times more expensive than regular white grain. So that prices do not bite so much, manufacturers dilute it with cheaper varieties of cereals. Aquatica is brewed for a long time, even after soaking. But the pilaf is perfect.
2. Jasmine grows in Thailand. Thanks to a neat groove on each rice, when cooked, it turns into a flower, opens like a jasmine. It has an original delicate taste and aroma of a flower.
3. Patumthani. Similar to the above-described variety with a floral scent, only the price is slightly lower. It costs less to process.
4. Basmati- usually grown in Punjab (India), Pakistan. Cereal groats have all the necessary qualities for making delicious pilaf. Pairs well with curry spice.
5. indica- each grain of such rice has a length of almost six millimeters. It is popular in all countries because of its properties. Grows in America, Australia, Asia.
6. black rice- grows in Thailand, Tibet. It is practically inaccessible to middle class people due to its high cost. This price is due to the fact that its cultivation requires compliance with a number of rules, besides, it is healthy, pleasant to the taste. Cooking time for cereals - 45 minutes.
7. Camolino- grows in Egypt, has a round shape. But unlike such varieties of rice, Camolino does not turn into porridge - it has a crumbly texture when cooked.
8. red rice- he is pink, obtained empirically from the Jasmine variety. It is simply not polished in order to preserve the beneficial properties of the cereal.
9. In addition, varieties are very popular in Italy: Valencia, Risotto, Arborio, Paella. These are white, pearly grains of rice. And Uzbeks prefer to cook pilaf from their popular varieties: Devzira, Chungara, Dastar-saryk.

steamed rice Mistral, Uzbek, round grain, brown, brown, pink, Devzira, National, jasmine, Basmati, Indica, Laser, Kamolino, Agroalliance: which one is better for pilaf?

We have already mentioned many varieties of cereals suitable for pilaf, now we will figure out in detail which one is the best. And is it possible to make a choice among such a variety of types of rice, if connoisseurs of pilaf have completely different tastes.

But if you look at the stickiness, then the lowest gluten content in the following varieties:

• long grain rice
• steamed
• Devzira
• Sadri
• Basmati
• Chungara
• black rice
• pink
• brown
• brown
• Laser

More gluten is released when cooking these types of cereals:

• Jasmine, Bomba, Nishiki
• Krasnodar, Arborio
• round grain, indica
• Camolino.

The variety acquired particular popularity for cooking pilaf in our region Devzira. Because it is crumbly, sweetish and with a pleasant aroma. It also takes on a beautiful hue in a dish when properly prepared.

If pilaf is cooked by an Indian, then he will definitely take long-grain rice for him. Basmati. After all, this grain has excellent features, it is able to lengthen while cooking without changing its thickness. In addition to all of the above, Basmati has a pleasant, delicate aroma and a very peculiar taste. More fluffy rice. Each grain is obtained separately from each other.

Andndika- a universal type of cereal. Oriental chefs use it for all kinds of dishes that are unusual for our cuisine. In addition, the grains of this type are long in shape, ideal for crumbly pilaf.

steamed rice. Perhaps the most affordable, there are on the shelves of supermarkets and shops. It will not be difficult to cook pilaf from such cereals. After all, it does not stick together and retains its useful properties even after a long preparation. It is well saturated with fat and absorbs the flavor of the dish.

Jasmine- Moderately sticky. Despite this, pilaf turns out to be very tasty with a mild aroma of exotic flowers. If you add more spices, then its milky flavor will acquire new shades. These grains will retain their shape even after long cooking.

brown grits- always used to be popular only in poor families. It took less time than usual to process this grain. Therefore, he did not look as attractive as white polished rice. But thanks to this, a whole storehouse of useful components and minerals remained in cereals. When people began to lead a healthy lifestyle and eat right, its popularity has increased. Yes, and rice has an extraordinary nutty flavor, which, in combination with meat, spices, herbs, vegetables in general, attracts a terrible appetite.

What kind of rice can be used for Uzbek pilaf: brand

In the Uzbek market, you can find many varieties suitable for their national dish. It is enough just to approach the merchant and ask for advice on which rice is better to choose for pilaf. You will be offered a whole list of such varieties:

1. Chungara- outwardly it does not look very attractive, it seems that it is covered in starch. But after washing and soaking, it takes the desired form. And the Uzbek pilaf is doing well.
2. Devzira- long grains with a slightly golden tint. Pilaf from such cereals turns out to be divine. Even if you warm it up on the second day, it still will not stick together.
3. Dastar-saryk- pilaf from it is crumbly. Rice increases in size when cooked several times in volume, because it is well saturated with fat, juice from vegetables. Saturated with the aroma of herbs, spices.

How to rinse rice for pilaf so that it is crumbly?

To reduce the content of paste in rice, it must be soaked and then washed. It's just that you need to do it in a certain sequence. First, the grains are poured with water, if you like fragrant cereals, then with spices, herbs, and only then rinse them. And this should be done several times. Rubbing the rice with your hands to wash off the excess sticky mass will not be superfluous.

Is it necessary and how to soak rice for pilaf?

Soaking cereals is a must. True, not everyone knows what temperature water to use for this. Some housewives claim that hot boiling water is just right for this process. And this is an erroneous statement.

If you soak the cereal in centigrade water, then it will subsequently not absorb aromas, fat, liquid. A thin film of gluten is formed on cereals and the pilaf will no longer be the way it should be.

When rice is initially soaked in cold water, it does not swell much, but after cooking, microcracks may appear on the grains. The appearance of the finished dish will not be quite ideal. The grains will no longer be as even as they should be.

Well, if the cereal is poured with hot water (65 C), and not boiling water, then it will no longer crack during cooking and after cooking it will absorb the required amount of fat and water. In addition, when washing the product, the starch will be easily washed off from its surface.

Do I need to rinse and soak steamed rice for pilaf?

If you do not wash or soak the grains of rice, then all the starch will remain in the mass. When you cook pilaf, sticky powder will not allow oil, fat, water to penetrate into the grains. It will turn out not pilaf, but sticky porridge. There is little benefit from such a product, and the appearance of the dish is completely unattractive. Whoever likes it, there is an incomprehensible mixture of paste, vegetables, meat, rice, huddled into a homogeneous mass.

IMPORTANT: Rinse rice grains with purified warm water.

How to fry rice for pilaf?

Pilaf is cooked in a large cauldron made of thick metal (cast iron). Cooking rules include a certain sequence. As mentioned at the beginning, cereals are soaked, then washed, the next process is the roasting of the grain.

To do this, put fat on the bottom of the cauldron, when it melts, rice is placed there. Take a wooden spatula and stir the grains all the time. When they acquire a transparent color and become dull, pour water, salt and gradually add the rest of the products.

Cooking delicious, crumbly, fragrant, beautiful pilaf is a whole art. Each chef keeps many of his secrets. And all chefs have a dish that tastes differently due to some kind of zest. And yet, one of the main secrets is to choose a good variety of rice grains. And what they are - you already know. It will not be difficult to choose the best of them now.

Video: What is rice like?

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

Recipe for classic pilaf with steamed rice

Required Ingredients:

• carrots - three medium-sized 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: meat and vegetable processing

To make such a dish fragrant and tasty, it is recommended to carefully fry the meat with vegetables before cooking it. It is worth noting that beef for real pilaf is best purchased without bones and with a sufficient amount of fat. Thus, the purchased meat must be washed well in cool water, and then cut into large cubes. Next, the beef should be put in a pan, add a few tablespoons of vegetable oil to it and fry a little. After that, you need to prepare the vegetables. Three medium-sized carrots and four onions should be peeled and cut into cubes. Then chopped vegetables, along with bay leaves, tomato paste, salt and pepper, should be put in a pan with meat and also fried a little. After the products are slightly golden brown, the dishes should be removed from the heat and the rice should be processed.

Beef pilaf recipe: preparing rice and shaping the dish

For cooking pilaf, it is recommended to use long steamed rice. It is worth noting that such cereals do not cook for long, and its taste and appearance are much better than other varieties. Before mixing rice with prepared goulash, it must be washed first under hot and then under cold water. Next, the grits must be placed in a large cauldron, after which put the beef fried with vegetables there. Mix both ingredients well with a spoon, and then add a little salt, spices, chopped herbs and a whole head of unpeeled garlic to them. Before putting pilaf on fire, it needs to be filled with boiled water. It is worth noting that the liquid should cover the cereal by no more than one and a half centimeters. After all, steamed rice absorbs not very a large number of water.

Beef pilaf recipe: proper serving

Serve classic beef pilaf 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 pilaf on plates, it is advisable to keep it in a tightly wrapped pan for about forty to fifty minutes. So the dish will reach the end and will be even tastier.

Experienced chefs know that you can get a delicious pilaf only by choosing the right kind of rice. However, this seems to be a difficult task, given the modern choice of cereals offered in stores. How to choose the perfect grain for cooking an Uzbek dish?

Which rice to choose for pilaf

The groats used for cooking pilaf should have a number of properties, for example, it should perfectly absorb water, aromas, and fats of other products. In addition, the grains must keep their shape, not stick together with each other during the cooking process, otherwise the dish will not be crumbly. What rice is better to use for pilaf? It is preferable, according to experts, to prepare it from the Devzira variety, specially bred by breeders. This cereal has a beautiful beige hue, a pleasant smell and a slightly sweet taste. Consider other rice varieties as ingredients for pilaf.

Brown

Brown rice pilaf is distinguished not only by its interesting taste, but also by its low calorie content and minimal starch content, unlike white cereals. In addition to the Uzbek dish, you can cook other side dishes and even delicious desserts from brown grains. Some modern pilaf recipes include a combination of dark rice with long-grain white rice. In addition to the unusual appearance, this cooking solution is economical.

White

Polished rice is white in color, can be translucent and have an oblong or round shape. Since grains lose almost all their valuable properties during processing, they are significantly inferior in use to brown cereals. However, grinding increases the shelf life of groceries. A big plus of white cereals, as the basis for pilaf, is the speed of its preparation (it only takes about 15 minutes to cook). Which rice is best for pilaf:

1. Basmati. Long grains are grown in Pakistan and India. They have a very pleasant taste, when cooked they swell and become twice as large. With proper preparation, the cereal will turn out crumbly, whole and soft. For swimming, this is a very good option.
2. Arborio. This is medium grain or round grain rice. When cooking, it very actively absorbs the smells and tastes of other ingredients, so it is great for cooking pilaf, risotto, and other multi-component dishes.
3. Krasnodar rice. May be round or slightly elongated. A delicious porridge is prepared from it, it is suitable for cooking soups, pilaf and other dishes, but it is better to soak the grains before cooking.
4. Jasmine. This variety has a beautiful snow-white color and is grown in Thailand. When cooking, the groats perfectly retain their shape, without being boiled and not sticking together. Cooking delicious rice is in a cauldron or a deep frying pan under a closed lid.
5. Indica. An ideal option for pilaf, because it does not boil soft and turns out friable, it absorbs broth, smells, and tastes well.

Steamed

Thanks to the steaming technology, most of the valuable components in the composition of cereals are preserved. After this treatment, rice grains have a slight golden hue, which disappears during the cooking process. The steamed product does not stick together and can compete with the brown product in terms of the amount of vitamins / trace elements. The disadvantages of parboiled rice are its relatively high price compared to other types of polished grains and the increased cooking time, which is about 30 minutes.

Pilaf from steamed rice turns out to be very tasty, and there is no need to pre-soak the product. One has only to rinse the grains under running water. If you leave them in the liquid for a long time, its structure will collapse and the rice will become too brittle. There are many types of steamed cereals, each of which is designed to prepare certain dishes. What rice to take for pilaf:

• Jasmine or Super Basmati (they are perfectly saturated with fats, aromas of spices, so they are ideal for cooking oriental dishes);
• Amber (this variety is specially grown for steaming, has a beautiful golden hue and large oblong grain).

Red

This type of cereal is especially rich in iron, and if the degree of grain processing was low, then they retained B vitamins and other valuable components. Rice for Uzbek pilaf of the Rubin variety is very useful, so nutritionists recommend eating it more often. Due to the preserved shell, such grains contain a huge amount of fiber. Gourmets appreciate red groats for their unusual color (you can appreciate it in the photo) and a subtle nutty smell. However, to make the dishes tasty, you need to know how to cook the grains, otherwise they will be difficult to chew.

What kind of rice is needed for pilaf in a cauldron? Devzira, a culture that grows in the central regions of Uzbekistan, is ideal for this. This is the only variety that is adapted to local conditions (other rice crops do not grow here). In the right season, Devzira is not very difficult to find in the Russian markets. The variety has ideal properties for cooking an oriental dish - it perfectly absorbs broth, vegetable juice and the aroma of seasonings, so it is the best suited for pilaf.

Long grain

Such cereals increase in size during cooking, do not stick together, retain their integrity. Long-grain varieties can be purchased at any store, but for pilaf it is better to look for real Uzbek Devziru rice. If there is no time for this, you can add other types of long-grain cereals to the dish, for example, Laser or Basmati varieties. Their main advantages are:

• the ability to retain shape during cooking;
• good absorption of liquid, aromas;
• availability;
• cooking speed.

How to choose rice for pilaf

You can just take the product packaging in the store, which says "For pilaf", but in the absence of such, you will have to choose the variety yourself. Which rice is suitable for pilaf:

1. To get a crumbly structure, it is better to choose steamed beans such as Basmati or Jasmine. In addition, a mixture of steamed with wild rice is suitable for an oriental dish.
2. During the purchase, do not hesitate to try the grain: if it cracks easily, then it is better to refrain from buying (the porridge will turn out sticky and may boil).
3. When choosing a packaged product, grains must be visible through the package, which must be whole and not contain excess litter.
4. Ideally, the surface of the rice grains should be slightly rough and ribbed.
5. Round grains are not suitable for Uzbek dishes, so long-grain rice should be preferred.
6. The product must not have an unpleasant odor.

How to rinse rice for pilaf

If you do not prepare the cereal for cooking, you can spoil the whole dish. How to prepare rice for pilaf? The first thing to do is to remove the maximum amount of starch, for this purpose, rice is poured with hot water (without soaking) and immediately drained. This procedure is repeated up to 5 times until the liquid becomes transparent. At the same time, turmeric can be added to the last water, which will color it in a beautiful tone and soak the grains with a light pleasant taste.

How to cook cereal? To make it swell, leave the grains (except for steamed ones) in water for 30-60 minutes. If you chose Devzira or Samarkand, it is better to soak the rice longer. Experienced chefs believe that almost any variety is suitable for preparing an Uzbek dish, the main thing is to properly prepare the grains, so this aspect should not be ignored.

The ratio of rice and water for pilaf

Proportions should be selected taking into account the method of preparation of the dish. For example, according to the Uzbek recipe, there should be less liquid than other ingredients: for 400 g of meat and the same amount of rice, up to 700 ml of water is taken (including zirvak - broth). How to cook an Azerbaijani dish? The proportions of rice and water for pilaf are calculated differently, since all the ingredients are cooked separately and only at the end are mixed in one container. In this case, liquids should be taken three times more than cereals. When cooking in a slow cooker, water is poured so that it covers the cereal by 2 cm.

The best rice for pilaf

Even knowing the right varieties of rice for pilaf, you can get confused in the store - the range of products from different manufacturers is very large. Below is a rating with photos of brands offering a quality product. What kind of rice is better to cook pilaf from:

1. Long-grained. The best choice for pilaf / risotto is Basmati and Jasmine. Good products are offered by the brands Mistral and National. Jasmine groats are also available from Scotti.
2. Brown. Brown grains are considered the most useful, in Russia they are offered only by some brands specializing in rice. Good products can be bought from Agro-Alliance.
3. Red. A good choice for oriental dishes and side dishes is Fair Platinum Long Grain Red Rice.
4. Devzira. This cereal is best purchased not in a store, but from market traders.
5. Arborio. Good products from Gallo and Mistral. Arborio is ideal for cooking pilaf, as it is well saturated with sauce and flavors of other ingredients.

Price

The cost of the product depends not only on the variety of groceries, but also on the manufacturer's brand. It is possible to buy rice for pilaf in an online store, any supermarket or in the market where Uzbeks sell it in glasses. In the latter case, you can carefully examine the quality of the grains and try them before purchasing. When buying through the catalog of the online service, the goods can be ordered directly to your home, and it is more convenient to choose in the supermarket (you can immediately read the information about the product on the package). Examples of prices and photos of popular products:

• Agro-Alliance for pilaf - 95 rubles;
• Mistral Arborio - 280 rubles;
• Jasmine National - 150 rubles;
• Ameria Amber steamed - 120 rubles.

Video

To prepare Uzbek pilaf, you must have:

1) cauldron - the more the better

2) juicy lamb

3) fat tail fat (not just sheep fat, namely fat tail fat) - if pilaf is used as an appetizer for alcoholic beverages, then it is better not to use it :-)))

5) carrots, the less juicy - the better for pilaf (ideally use yellow carrots)

6) zira - without which the taste of Uzbek pilaf is unthinkable (it has a slightly nutty smell, which intensifies when rubbing or frying)

8) barberry (dry)

9) chilli pepper

10) rice - ideally, the variety "devzira" or "lazar" is suitable

11) raisins - ideally, of course, "quiche-mish"

12) garlic - our Ukrainian is just right

A little about rice...

Unfortunately, in our country there is not such an abundance of rice varieties as, for example, in the countries of Central Asia, and all that can be disposed of is a not very rich selection of varieties of steamed / non-steamed, polished / unpolished, long-grained / round-grained. As a result, when preparing pilaf, the question always arises: "... which rice to use?".

Once I had a guest who lived in Uzbekistan for a long time and he decided to treat me to pilaf, and he cooked it from ordinary round-grain rice, while the pilaf turned out to be very crumbly and tasty. After a while, I tried to reproduce the same thing from round-grain rice - but nothing came of it ...
I heard and read a lot about the fact that pilaf is prepared from ordinary round-grain / long-grain non-steamed rice, there are a lot of reviews that if the rice is “steamed”, then pilaf from such rice turns out to be “oak”, etc. etc..
And the most important argument for opponents of "steamed" rice is that according to the technology of cooking pilaf - rice must be steamed for 20-30 minutes at the end.
The very technology of steaming rice was developed by the US military more than 50 years ago, which greatly facilitated the process of preparing dishes such as pilaf, because. the steaming process affects the starch in the kernel of the rice grain and therefore the rice remains crumbly during cooking.
In my recipe, I will try to cook Uzbek pilaf using steamed rice from TM "Zhmenka".

A little about the cauldron...

Pilaf cannot be cooked in a dish with thin walls. it must be cooked in its own juices, and of course this cannot be achieved in a pan that does not heat evenly, so a regular flat-bottomed saucepan will not work.
To prepare pilaf, it is necessary to use dishes with a rounded bottom and thick walls - a cauldron. Some of my acquaintances prefer to cook pilaf not in a cauldron, but in a duck bowl or in an ordinary cast-iron skillet. This is done by those who do not have a cauldron, I have one and its capacity is 6.5 liters, which is completely enough for cooking Uzbek pilaf.

A word about spices...

Zira - without it it is impossible to imagine the taste of Uzbek pilaf, I will use it twice, at the very beginning and at the end (but more on that later).
Turmeric - necessary to give a yellowish tint and flavor (because it contains essential oils).
Barberry is a spice that gives pilaf sourness and aroma.
I especially want to pay special attention to the chilli pepper, which increases appetite and adds spice to the dish. It is used fresh in pods, ground and dry. It is very important to carefully apply it fresh in pods. The most pungent part of hot peppers are seeds and inner plates. I will use dry red pepper while making "zirvak".

Well, let's get started....

I, as a Ukrainian, cannot accurately describe the preparation of Uzbek pilaf and all the processes that will take place ... In my previous description of the preparation of pilaf () I made a number of mistakes that my classmate Igor helped me correct (thanks to him for this). The main mistake when cooking pilaf is that many people think that meat with carrots should be stewed over low heat for about an hour (of course with spices) .... The very concepts of "stew" and "fried" are very radically different from each other, t .to. when stewing, the meat gives up its juices and becomes not as juicy as when frying. When preparing pilaf, it is very important that the frying process itself does not turn into another process, and for this you need to use maximum fire to heat the cauldron, evaporate water from the onion as much as possible - this is achieved due to very hot oil, on which the onion is fried.
And the last thing - no cold water ... In previous times, I had it and used it because of which the taste of meat and its aroma were disturbed. This time I will do without cold water. Fried meat in vegetable and animal (tail-tail) oil (fat) with carrots is "zirvak", one of the components of pilaf. Another component is fig.
Properly cooked zirvak is the key to delicious pilaf. You can even stretch the process of cooking pilaf in time and first cook zirvak, and then after a while (hours / days) add rice to it. Zirvak is well preserved in ordinary refrigerators. But I prefer to cook everything at once...

... the process has begun

1) At the very beginning, we unpack the rice, wash it in several waters so that the water from the rice becomes transparent. This will wash off the excess starch content, which causes the stickiness of the rice itself. Next, pour it into a container (pot) with very salted warm water and soak it for about two hours (usually at least an hour).

While the rice is soaking, there is time to prepare the main ingredients for zirvak: meat, tail fat, onions and carrots. It is necessary to cut the meat into small pieces (about 1.5 cm2), cut the tail fat into even smaller pieces (about 0.5 cm2), onions into thin (even very) half rings, cut the carrots into strips (not very thick slices) .

2) We put the cauldron on the gas stove and heat it up at the maximum temperature so that all its walls are heated to the maximum. In a well-heated cauldron, we put finely chopped pieces of fat tail fat and fry it, stirring it just once (as Stalik Khankishiyev advises in his book "Kazan, Mangal and Others - Men's Pleasures"). Pieces of tail fat give off about 85% of their own fat, which must be combined with vegetable oil (in this case, I will add about 200 grams of vegetable oil) and warm it up until smoke appears. To remove extraneous odors from the oil, it is advised to put a peeled small onion in it and fry it until it turns black. By the way, one of my friends instead of a whole bulb at this stage uses only one plate of the bulb. After the onion is fried, remove it from the cauldron and further ...

It is very good if, together with the lamb pulp, we have a bone (... and not one) or, say, a bone from a shank. We lower it to the bottom of the cauldron and fry it very quickly until the yellowish color of the stone itself appears - thereby we will add flavor to the hot oil and as a result the zirvak will be even tastier. Do not forget to put the fried bone aside :-)

3) Put the onion sliced ​​​​in half rings into the cauldron and fry it until golden brown. Add finely chopped pieces of meat to the onion and fry a little, mixing with the onion over a very high heat (the main thing here is not to overdo it with the fire).

The meat is not yet well cooked. It is very important not to stew it - namely to fry it ...

4) We put carrots in a cauldron, fry it and mix it with onions and meat, reduce the heat and add boiled water so that the carrots are covered by about 1 - 1.5 cm .. And then it's time to add spices: cumin (1 tablespoon), barberry (1 tbsp), turmeric (1/2 tbsp), a whole head of garlic (peeled from coarse husks) and peppers (1-2 pcs.). This is the network - zirvak, but it is not ready yet. To do this, bring it to a boil and reduce the fire to a minimum, but so that the water evaporates from the zirvak itself, which we cook for 40 to 60 minutes.

Zirvak should be a little salty. rice should absorb excess salt, for this, it is necessary to put about a heaping tablespoon of salt into boiling zirvak.

We finally finished with zirvak, now we wait 40-60 minutes depending on the fire, meat, cauldron and its heating properties ... And now let's move on to the most important thing - lay the rice.

5) Drain the water from the washed rice and carefully lay it on top of the zirvak (no need to interfere).

6) We add boiled water so that the rice is completely covered and wait for it to evaporate on high heat. The water should be completely evaporated and the rice should be steamed. At this stage, you need to be extremely careful not to overcook, and not overcook the rice itself. we try the rice, if it is ready, then cover the cauldron with a lid, you can cover it with a towel and let it brew for 20-30 minutes.

Cooking pilaf often confuses housewives, because not everyone gets a crumbly appetizing oriental dish. To make pilaf come out as it should, and not resemble sticky porridge, use steamed rice for cooking. This cereal has a denser shell, so your chances of getting a real pilaf increase significantly. Cooks recommend taking long-grain steamed rice, it will successfully replace expensive Asian varieties.

Features of parboiled rice

On the shelves in stores you can find two varieties of rice groats of different sizes and shapes: polished or steamed. The last species undergoes special processing before sale. First, it is poured with water, removing starch, which often causes sticky porridge. Next, the groats are doused with high-temperature steam. As a result, the grains acquire a golden hue and a transparent structure, as seen in the photo. During the cooking process, such rice retains its shape, the grains do not stick together.

Steamed Rice Pilaf Recipe

The ingredients of pilaf are rice, meat, vegetables and a large number of oriental spices. If you are a beginner housewife or you just rarely get crumbly pilaf, then cook this dish from steamed rice. You can take any kind of meat, it is not necessary to use lamb. Suitable pork, beef, poultry. As for spices, it is recommended to purchase ready-made seasoning for steamed rice pilaf, it is tedious to select them yourself. Serve plov with oriental savory pastries.

Steamed rice pilaf with pork

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 230 kcal / 100 g.
• Cuisine: Eastern.
• Difficulty: medium.

Pork pilaf is fatty and satisfying. In this version of the Uzbek dish, you will find a whole head of garlic. It can be put entirely in a cauldron, removing the top layer of the husk, but it is better to divide it into cloves. With such a spice, pilaf turns out to be fragrant and tasty, and the garlic itself, saturated with the smell of pork and spices, acquires a pleasant sweetish taste.

Ingredients:

• steamed rice - 300 g;
• pork - 0.5 kg;
• garlic - 1 head;
• tomato paste - 1 tbsp. a spoon;
• zira - 1 pinch;
• turmeric - 1 pinch;
• barberry - 1 pinch;
• saffron - 1 pinch;
• coriander - 1 pinch;
• a mixture of peppers - 1 pinch;
• salt - to taste.

Cooking method:

1. Prepare the meat. If required, defrost, cut into cubes.
2. Rinse and soak rice separately in a container.
3. Take a cast iron pan, pour some oil into it and heat it up.
4. Fry the meat until golden brown. Salt, season with spices.
5. Divide the garlic into cloves, remove the husk from them. Throw in a cauldron.
6. Pour the meat with spices with water so that it completely covers the contents of the saucepan. Stir in the tomato paste. Close the lid, simmer for 10 minutes.
7. Add steamed rice to the pot. Pour salted water over two fingers above the rim of the cereal.
8. Close the lid, set the minimum heat and simmer for 20 minutes. The lid cannot be lifted during the process.

Steamed rice pilaf with chicken

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Purpose: for lunch, dinner.
• Cuisine: Eastern.
• Difficulty: medium.

It is difficult to imagine modern Russian cuisine without chicken meat. It is gentle, inexpensive and useful. The hostesses changed the Caucasian pilaf in their own way, replacing the traditional lamb with a common chicken fillet, and were satisfied. The composition of this dish includes vegetables: onions and carrots, which fit perfectly into the fragrant "atmosphere" of pilaf in Russian.

Ingredients:

• steamed rice - 300 g;
• chicken fillet - 0.5 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 3 cloves;
• spices for pilaf - to taste;
• vegetable oil - 1 tbsp. a spoon;
• salt - to taste.

Cooking method:

1. Cut the chicken fillet into oblong sticks.
2. Cut carrots into rings, onions into half rings.
3. Peel the garlic cloves. Large teeth can be cut in half.
4. Pour a little vegetable oil on the bottom of the cauldron, heat.
5. Fry the meat. As soon as it begins to brown, add vegetables to it and mix. Fry for another 5-7 minutes.
6. Add spices, garlic and salt. Pour in water and simmer for five minutes under a closed lid.
7. Add washed steamed rice to the meat with vegetables. Without stirring, fill everything with water two fingers above the cereal and close the lid.
8. Reduce the heat to the minimum value and simmer the pilaf for 20 minutes without opening the lid.

With chicken

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 210 kcal / 100 g.
• Purpose: basic.
• Cuisine: Eastern.
• Difficulty: medium.

This is another version of a creative pilaf with chicken fillet, which is cooked in a pan (it is better to take a non-stick or cast iron one). Many housewives will like this recipe, as it is convenient and simple. In addition to steamed cereals, the composition includes an egg and canned peas. The egg will give the dish a delicate structure, and the peas will replace the onions and carrots, which, if desired, can also be put in the pan when cooking.

Ingredients:

• steamed rice - 250 g;
• chicken carcass - 0.8 kg;
• egg - 1 pc.;
• canned green peas - 1 can;
• garlic - 3 cloves;
• tomato paste - 1 tbsp. a spoon;
• spices for pilaf - to taste;
• vegetable oil - 1 tbsp. a spoon;
• salt - to taste.

Cooking method:

1. Cut the flesh from the chicken carcass, cut it into cubes and fry in a pan with deep sides.
2. Boil the salted broth from the bones.
3. At the end, add the tomato paste, whole peeled garlic cloves and spices. Salt.
4. Pour the washed steamed rice into the pan, pour the broth with tomato paste, close the lid. Simmer for 20 minutes.
5. Shake the egg, pour it into the pilaf, gently mixing the contents of the pan.
6. Add green peas.

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Purpose: for lunch, dinner, festive table.
• Cuisine: Eastern.
• Difficulty: medium.

Lamb is a classic ingredient in Uzbek steamed rice pilaf with a distinctive flavor and texture. The tender flesh of this tasty variety of meat forms the basis of the dish. Don't be stingy with spices if you want to serve a dish that evokes the hot atmosphere of the southern regions. Fans of spicy cooks recommend including red chili peppers in the list of seasonings.

Ingredients:

• steamed rice - 300 g;
• lamb pulp - 0.5 kg;
• garlic - 1 head;
• tomato - 1 pc.;
• onion - 1 pc.;
• zira - 1 pinch;
• curry - 1 pinch;
• raisins - a small handful;
• barberry - 1 pinch;
• coriander - 1 pinch;
• cumin - 1 pinch;
• paprika - 1 pinch;
• dry basil - 0.5 tsp;
• a mixture of peppers - 1 pinch;
• vegetable oil - 1 tbsp. a spoon;
• salt - to taste.

Cooking method:

1. Cut lamb into small pieces. Fry in vegetable oil in a cauldron.
2. Prepare vegetables. Chop the onion into small cubes, the tomato into slices.
3. When the pulp becomes golden brown, add vegetables, peeled garlic cloves, spices, salt to it. Fry for 5 more minutes.
4. Pour boiling water over the meat with vegetables, close the lid and simmer for 10 minutes.
5. Pour rice into the cauldron, fill everything with two fingers of salted water, cover with a lid and cook for 20 minutes over low heat.
6. After cooking, wrap the cauldron with a towel and let it brew for 10 minutes.

In a slow cooker

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 220 kcal / 100 g.
• Purpose: basic.
• Cuisine: Eastern.
• Difficulty: medium.

If you have a multi-cooker in your kitchen, then cooking pilaf for the whole family will not be difficult. It's fast, tasty and satisfying. Many kitchen units of this type have a special program for cooking pilaf, but if it is not there, then you can set the time yourself, the main thing is not to overdo it, otherwise you can get ordinary rice porridge with meat and vegetables, and not pilaf from steamed rice with beef.

Ingredients:

• steamed rice - 300 g;
• beef - 0.5 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 head;
• spices for pilaf - to taste;
• greens - a small bunch;
• butter - 1 tbsp. a spoon;
• salt - to taste.

Cooking method:

1. Defrost the beef, if necessary, and cut into small pieces in the form of cubes.
2. Chop the onion into small cubes, grate the carrots, chop the greens.
3. Peel off all the skins from the garlic and crush flat with a knife.
4. Put butter, meat, garlic and vegetables in a slow cooker, cook for 10 minutes.
5. Add salt and spices, throw rice with herbs. Fill everything with hot water.
6. Set the multicooker to minimum power for 20 minutes.

In the oven

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 220 kcal / 100 g.
• Purpose: basic.
• Cuisine: Eastern.
• Difficulty: medium.

Rice in the oven turns out crumbly, even if you take polished varieties. The steamed type of cereals is simply impossible to spoil, therefore, if you have little experience with this cereal, or you want to try something new, then cook pilaf in the oven. This recipe is useful for those who fast or do not eat meat products. Pork, lamb and poultry are replaced by mushrooms of any kind.

Ingredients:

• steamed rice - 300 g;
• mushrooms - 0.5 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 head;
• tomato paste - 1 tbsp. a spoon;
• spices for pilaf - to taste;
• salt - to taste.

Cooking method:

1. Cut the washed and peeled mushrooms.
2. Remove the husk from the onion and chop as finely as possible. Cut carrots into large half rings or strips.
3. Divide the garlic into cloves and peel.
4. Heat vegetable oil in a frying pan. Fry the mushrooms on it until a light golden crust appears, add vegetables, garlic, spices and salt. Fry for 5 minutes.
5. Put the finished base on the bottom of a cauldron or saucepan with thick walls (a deep baking sheet will do), pour the grits on top and fill everything with water with diluted tomato paste.
6. Close the lid tightly and place in the oven for half an hour. Temperature regime - 180-190 degrees.

in pots

• Time: 1 hour.
• Servings Per Container: 6 servings.
• Calorie content of the dish: 215 kcal / 100 g.
• Purpose: for lunch, dinner, for guests.
• Cuisine: Eastern.
• Difficulty: medium.

Many housewives noticed that dishes made for 1-2 servings turn out to be more saturated in taste. A dish in pots in its consistency is very similar to pilaf with steamed rice from the oven. The difference here is the portioned forms, thanks to which the dish comes out very fragrant. If you prefer fried meat, then before laying it in pots, it is recommended to process the pulp in a pan.

Ingredients:

• steamed rice for pilaf - 300 g;
• pork - 0.5 kg;
• garlic - 1 head;
• egg - 6 pcs.;
• tomato paste - 1 tbsp. a spoon;
• a mixture of peppers - 1 pinch;
• bay leaf - 1-2 pcs.;
• vegetable oil - 2 tbsp. spoons;
• cream - 1 tbsp.;
• salt - to taste.

Cooking method:

1. Fry the pork in vegetable oil separately in a pan.
2. When the meat acquires a golden crust, add chopped onions and carrots, spices and salt to it. Continue frying until vegetables are half cooked.
3. Peel the garlic and remove six cloves.
4. Take pots. At the bottom, put the meat with vegetables, one clove of garlic. Sprinkle 50 grams of rice on top.
5. Fill each pot with salted water with diluted tomato paste and cream two fingers above the rice.
6. Place the covered pots in the preheated oven for 20 minutes.
7. Get it. Open the lid and pour one egg on top of the pilaf. Season and put back in the oven for another 5 minutes.

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