The recipe for Uzbek pilaf - a recipe with a photo. Uzbek pilaf (step by step recipe) - a traditional oriental dish

Recently they cooked pilaf again. We were waiting for guests, and we wanted to cook something delicious for them! And since this delicious Uzbek dish is always welcome at any table, without thinking for a long time, I decided to cook it.

To my surprise, two of the guests present said that they themselves now often cook it at home. And to my pleasant surprise, they said that they cook it according to my recipes from the blog. They said that they finally learned how to cook it, and now they always get it without surprises.

Moreover, one of the guests expressed the wish that it would be nice to have several recipes in one article at once, so as not to waste time searching. Yes, time is valuable for everyone.

Well, fulfilling the request of my friend, and being in high spirits myself, because not only eating pilaf is delicious, but also talking about it is great, I start today's story.

And we'll start with perhaps the most popular today. Also, I suggest taking it as a basis for all subsequent recipes. In it, I will describe in the most detailed way the preparation for the cooking process, and the process itself, of course.

Therefore, if you cook according to the second, or subsequent recipes, be sure to read the first one as well. Everything is described in great detail.

It's quick to prepare and always delicious. And what is important is enough economical dish. And although classic options are prepared mainly from lamb and beef, this option is very popular among the people. I already have it on the blog, so choose for yourself which one you like best.

We will need:

• chicken - 800 gr
• onion - 400 gr
• carrots - 600 gr
• rice - 600 gr
• garlic - 2 heads
• vegetable oil - 0.5 cups
• spices - zira, coriander, rosemary
• salt - an incomplete tablespoon
• ground red and black pepper - to taste

We also need a cauldron and slotted spoon, as well as a wooden stick, you can cook Chinese. If there is none, then prepare a spoon with a long handle, later I will tell you why we need it.

Preparation:

The preparation of any of the dishes of oriental cuisine requires a special approach, and of course pilaf is no exception in this matter. Its preparation should be taken without haste and fuss, always with good mood with enough free time.

It is also required to follow all the rules of cooking, to withstand the required time at each stage of cooking. In general, the matter should be taken quite seriously and responsibly. Only this can guarantee the preparation of a real Uzbek food exactly the way it is prepared in its homeland.

But I will say right away that the task is quite solvable. There is nothing impossible in this. And when they say “that only an Uzbek can cook a real Uzbek pilaf,” don’t believe it, it’s not true. Everyone can cook, and especially those who really want it.

1. To begin with, let's take care of the chicken, because it is with it that we will cook today. For cooking, it is better to purchase fresh or chilled chicken. Don't use just breasts, or just thighs, or wings. It is best that the chicken is whole. Different meats will give a richer and richer taste.

And it should be remembered that any pilaf will turn out delicious only when there are bones on the meat. This applies to absolutely any meat from which you are going to cook.

Usually in Uzbekistan, it is taken for 500 grams of rice - 500 grams of carrots and the same amount of meat. But I always put more meat so that no one looks at each other and there is enough for everyone. Something, and meat, as a rule, is eaten first.

But if you wish, take less meat.

2. Wash the chicken, pat dry with a paper towel and cut into fairly large pieces. If you cut it finely, then all the meat will boil, as it cooks quickly enough. It would be better if the pieces are preserved as a whole.

3. Cut the onion into thin half rings. To do this, you need to have a sharp enough knife, otherwise it will not work thinly. And it is important for us to cut it in such a way that the onion has time to evaporate during cooking, giving all the juice to the dish being prepared.

4. First, cut the carrot diagonally, cutting it into long thin plates no more than 0.5 cm thick. And then stacking several plates in a pile, cut it into strips. Try to cut the carrot carefully so as not to cut yourself. When the stack is large enough, the knife can easily slip off. Therefore, to begin with, cut no more than 2 - 3 plates at the same time.

Therefore, be patient and cut as expected.

The role of carrot is very important, it gives sweetness, juiciness, color and appearance. And if you rub the carrots, then we will not get the desired effect. Just like if you cut it into cubes or thick sticks.

Yes, science! But you have to try to master it if you want to eat delicious food!

5. Rice is also a special topic. Any store-bought rice will not work. Choose elongated rice varieties, round-grain varieties are not suitable for cooking pilaf. Steamed varieties are good, they do not boil soft during cooking, and the rice turns out friable, which it should be.

Often in the bazaar in Central Asia you can see such a picture, when buying rice, they try it on the tooth. So, if the grain is easy to bite, then such rice is not suitable for pilaf, only porridge can be cooked from it. The grain should be hard, this definitely will not boil and will not stick together.

Rice must be washed by placing it in a bowl until the water is clear. This will release excess starch, and the rice will turn out crumbly. Steamed rice varieties are washed fairly quickly. But some other varieties will need to be washed for 10 minutes or more.

In addition, such varieties are also left for a short time in water, they are allowed to lie down so that the rice swells and cooks faster.

6. Spices are also needed, without zira it will not get the desired flavor. It gives a real smell and taste, without it the dish will not turn out to be truly Uzbek. ground coriander. Barberry will also never be superfluous. Therefore, purchase them in advance.

7. Garlic is also added for flavor. It is not necessary to completely peel it from the skin and cut it into pieces. It is only necessary to clean off the place where the roots were located, there may be remnants of the earth, and remove the upper layers of the shirt. Also, rinse the garlic thoroughly.

8. It is advisable to cook pilaf in a cauldron, so it turns out to be the most delicious. This is due to the thick walls and uniform heating. If there is no cauldron, then you can cook it in thick-walled pan with high sides. You can’t go to a big campaign there, but you can feed your family completely.

It looks like everything is ready. You can start cooking.

Cooking:

1. Pour oil into a cauldron and heat it to a bluish haze. Do not look that there is a lot of oil, do not reduce its amount. There are also many ingredients, and it is necessary that each particle be slightly oiled.

2. Carefully, so as not to burn yourself, place the chicken parts in a cauldron. In order for the oil not to splatter, the chicken must be dried. There is no need to salt or pepper it in advance. We need to achieve a quick golden crust so that the flesh inside remains juicy. For this we need maximum fire.

Fry chicken until golden brown. Periodically stir the contents with a slotted spoon.

3. Add onion, mix immediately. If it starts to burn, then you can reduce the heat to medium and bring the onion to softness or golden color.

4. Pour a glass hot water and let the onion sweat for 10 minutes, until all the water has boiled away. During that time, the onion will become almost transparent.

5. Now is the time for carrots. As we remember, it gives taste and color. And to get a golden color, the carrots need to be lightly fried so that it releases the juice. Strong fire is not necessary. Carrots should languish more than fry.

After sweating the carrots for about ten minutes, while not forgetting to mix the contents of the cauldron, we proceed to the next step.

6. Now is the time to add spices, salt and pepper. Stir, then stick two heads of garlic directly into the middle. Stick harder so that it does not float when we add water.

After that, we will no longer interfere with anything until the very end of cooking.

7. Spread the washed rice in an even layer. Smooth it out well over the entire surface.

8. Then very important point, you need to properly fill it with water. Hot water is needed, so boil the kettle in advance.

It is necessary to pour water into the cauldron through the holes in the slotted spoon. This simple action will allow the rice to stay in place. It is necessary that the carrots do not float. And if we pour water from the kettle directly onto the rice, a funnel will form and the carrots will immediately float up.

9. Water should be poured so that it covers the rice by 1.5 - 2 cm. Usually the index finger is the measure. If you put it in water (although it will be hot), then the first phalanx should be completely covered.

Let the contents boil over high heat, then reduce it to medium.

10. After waiting until the water boils, let it boil for 5 minutes, then try the broth. While there is broth, it can be salted if there is not enough salt. When the broth boils away, it will be too late to salt, the salt will not have time to disperse.

11. Cook the rice almost until cooked, boiling should occur evenly over the entire surface. Otherwise, rice will be cooked on one side, and on the other it may remain raw.

During this time, no liquid should remain on the surface at all. But she was still inside. We need it to boil away too, otherwise we will get ordinary porridge.

To do this, carefully collect a hill of rice. To do this correctly, you need to take a slotted spoon and collect rice from the edge to the center. At the edges, the rice is already completely ready, but in the middle it was more difficult for him to reach readiness. Therefore, we will help him with this.

By moving the rice from the edge to the center, we kind of cover the raw middle with the finished one. When the hill is ready, we take Chinese stick, or a spoon with a long handle, and with rotational movements we make holes over the entire surface of the slide. They need to be done to the very bottom, which is why a simple spoon will not work, just the length of its handle is not enough.

All the water that we have left below now has an outlet to the outside. And when she leaves, she will help the raw rice to reach the desired state along the way. And for this to happen, and besides, the bottom layer does not burn, the fire must be reduced to a minimum and cover the cauldron with a lid.

12. Darken it in this form for 15 minutes. After that, turn off the fire and without opening the lid, cover it with a towel so that the steam does not escape through the holes. He will steam what is left not yet steamed.

Leave the dish in this state for about 15 minutes. Then open the lid, so that the condensate that forms on the lid does not get back into the cauldron.

13. Pilaf can be gently mixed in a cauldron, then put on big dish. However, there is special types cooking, and today we will talk about them, where it is not mixed, but laid out in layers. First, rice, then carrots and the last layer of meat is laid out. Everything is topped with garlic.

He retained his appearance, but his taste has changed dramatically. Having given his aroma to rice, he, in turn, absorbed all the aromas of the dish and its taste. Try it for sure! He has his fans and his opponents. Some people like this garlic very much, and I am one of them. And someone does not understand this taste.

In any case, he has already done his job, and therefore, if you do not eat it, just throw it away.

Pieces of chicken can be left whole if desired, or cut into smaller portions, while someone removes all the bones. It's a matter of taste here!

14. Serve pilaf on a large flat dish, sprinkled with fresh herbs.

It is also usually served with a salad of fresh cucumbers and tomatoes with onions seasoned with vegetable oil.

And no mayonnaise and ketchup! real plov does not need any additives.

And then I met such people who ask him this or that. Don't give! Delicious pilaf is so tasty that you can quietly eat "even a spoon."

That's basically it! Much has been written, I agree. But this is just to make it clear to everyone! Everything is getting faster!

Well, how do you like the recipe? Have you already felt how delicious it will turn out? And they felt it right, it couldn't be otherwise. Well, if you are not tired, then move on to the next recipe.

Beef pilaf according to the classic recipe - "Fergana"

Real classic recipe originally from Fergana, and therefore has the name "Fergana"

I’ll explain right away why this particular recipe is a classic. Well, firstly, this is the most upcoming recipe in Uzbekistan. It is prepared everywhere. Secondly, it is the basis of all others. Already on this basis, all other options are being prepared, with the addition of many other ingredients. We will look at some of them today.

This recipe is described in great detail in one of my articles. And so today I will only briefly recall all the main provisions. Who wants to cook according to this recipe, for a detailed description of it.

We will need:

• lamb - 700 -800 gr
• fat tail fat - 100 gr
• onion - 400 gr
• carrots - 600 gr
• rice - 600 gr
• zira - 1 teaspoon
• spices - for pilaf (optional)
• garlic - 2 heads (optional)
• salt - 1 tbsp. spoon
• pepper - to taste
• greens - for sprinkling

Cooking:

This recipe also has a preparation step, it is the same as in the first recipe. Here I will only briefly outline all the steps, and see the details above.

1. There is one feature here, which should be discussed in more detail. The recipe should use bone-in meat and pulp. It is advisable to use lamb for this. But if you can't find good piece such meat, then buy beef. It is very good if the meat is fresh or chilled.

Wash the meat on the bones and dry it. And we cut the pulp into small pieces, 2-3 cm in size, no more.

We also need fat tail fat. With it, any pilaf becomes much tastier, more aromatic and healthier. It must be cut into cubes 2 by 2 cm in size. But if you did not find it, then use only vegetable oil. But in this case it will need to be taken 200 ml.

2. Now we need to cut the onion into half rings. Carrots in thin strips. Rinse the rice until the water is clear. And you can start cooking.

3. Put the cauldron on the fire and warm it up well. Then reduce the fire to medium and put the chopped fat tail fat, boil it down to cracklings.

Then add vegetable oil.

4. Or immediately pour in the oil, heat it well until a bluish haze and carefully, so as not to burn yourself, place the meat bones in the cauldron. Fry them until golden brown over high heat. It is necessary that the juice is "sealed" in the meat, and it does not become dry. That's what a big fire is for.

5. Add chopped onion, fry until slightly golden or soft.

6. Add chopped pulp. It must be spread evenly over the seeds and onions, but do not mix, otherwise the temperature of the oil will drop sharply. You can mix it when the meat is warm, that is, after about 4 to 5 minutes.

7. Fry this meat too. Our oil is hot, and it will fry quickly enough. It should also brown slightly.

8. And as soon as this happened, add carrots. We also give her a couple of minutes to warm up and only after that we mix all the contents with a slotted spoon.

Fry the carrots over medium heat for 5 minutes, during which time it will soften slightly and turn brown.

In Uzbekistan, they are specially grown yellow carrot, with its use the dish has less sweet taste. Such carrots are very common there for cooking pilaf. Unfortunately, we do not have such carrots, and we use our usual varieties.

9. Pour half of the zira into the contents and pour everything cold water. It should completely cover the carrots, but no more. Cook over low heat for 30 minutes. During this time, the carrots will release juice, and the broth will acquire a pleasant sunny color. In the future, this will give a pleasant color to the whole dish as a whole.

What we have done now is called “zirvak” in Uzbekistan, that is, it is a kind of basis for pilaf. It gives color, aroma and taste to the whole dish as a whole. Therefore, "zirvak" should be tasty.

10. If you use garlic, then insert it between the bones. By the way, there is one point. It happens that at this stage the bones can already be easily removed from the meat. They are taken out by putting the pulp back.

But you can leave it to clean up later. I do so. Let them give more fat to the broth.

Also at this stage you need to salt, pepper and add spices. Of the spices, you can add only cumin (we have already added it) and ground coriander. Barberry is also good. If you have it, then feel free to add a whole tablespoon. It will be very tasty. Rice will have a slight pleasant sourness.

11. Spread the washed rice in an even layer on the entire surface of the zirvak. If the rice is not steamed, then pre-soak it in barely warm water for 20 minutes.

12. Pour water through the holes in the slotted spoon so that it covers the rice to the height of the phalanx of the index finger, or about 1.5 - 2 cm. Bring to a boil, then reduce the heat to a state that the water does not boil, but only gurgles slightly. taste the salt

13. After about 15 minutes, almost all the water should have evaporated, by then the rice should be 90% cooked. If for some reason it is still raw, then you can add a little more hot water.

14. If the rice is almost ready, form a hill and make holes in it to the very bottom. Add the rest of the zira, rubbing it in the palms for flavor.

15. We set a very small fire and simmer, covering the lid with a towel so that steam does not escape into the holes. It will steam well that rice that has not yet reached the desired state. Tomim 15 - 20 minutes.

16. Then turn off the gas, do not open the lid. Let stand for another 10-15 minutes to let the dish rest.

17. After that, open the lid and gently mix the contents right in the cauldron. Use a skimmer for this. At the same time, get the meat on the bones, remove the bones, and cut the meat.

18. Put the pilaf in a large flat dish. Spread the pieces of meat and whole garlic on top. Sprinkle with herbs.

19. Eat with pleasure!

Otherwise, it won't work. We had a very tasty meal today. You can no longer, but still eat, the hand involuntarily reaches for the spoon.

Eat, don't be afraid. This is such a healthy and completely balanced dish that there will be no harm from it. Only one benefit.

If you are not tired yet, then I move on to the next recipe.

Video on how to cook pilaf with beef and devzira rice

Devzira rice grows only in one place on our planet - it is the Ferghana Valley in the upper reaches of the Syr Darya in sunny hospitable Uzbekistan. It has a brownish-pink color. This is a powder from the shell of threshed grain. When you wash the rice, the powder is washed off, but the brown grooves on the grain remain.

Thanks to this, it is possible to distinguish whether this is a real devzira or not.

This variety perfectly absorbs water, all juices from vegetables and fats. And so it turns out very tasty.

You can buy it on the market from knowledgeable people, or in expensive supermarkets. IN last time I bought it to order in the market for 350 rubles per kilogram.

If you do not have such rice, then it's okay. You can cook it from the usual long-grain, better steamed. It will not boil soft and the pilaf will turn out to be 100% crumbly.

How to cook pork pilaf so that the rice is crumbly

Pork pilaf? Excuse me, dear Uzbeks. I know you don't cook pork dishes. But here in Russia they are prepared everywhere. Therefore, I will give a recipe so that if someone wants to cook from pork, then let him do it right.

This summer I cooked for myself for the first time. It turned out very tasty! I prepared it at the request of a friend, one might say, in field conditions. For me it was a wonderful experience.

Today, in order not to repeat myself, I want to offer a completely different recipe, and cook it with mushrooms. Of course, it can be prepared not only from pork, but traditionally for Uzbekistan - from lamb or beef. How it is prepared, by the way. After all, I want to give you an Uzbek recipe. They prepare it there in early spring, when the very first mushrooms begin - morels.

When we lived in Samarkand, we went specially to the mountains for them. Once in the local mountains called Amankutan, I found two huge morels, each kilogram, or even more. Pilaf was cooked from one, right in the mountains for an overnight stay. Cooked without any meat. It was amazingly delicious!

We also grow morels, and who collects them in May, cook pilaf from them, it's very tasty!

Although you can cook with absolutely all mushrooms, both fresh and frozen, and even with champignons. And as you already understood, you can cook both with meat and without it. I'm cooking today with meat. If you decide to cook without meat, then simply remove it from the recipe, as if it were not there, and leave everything else unchanged.

For vegetarians and fasting - this will be the perfect hearty dish!

We will need:

• pork meat (or other) - 400 gr
• mushrooms - 400 gr
• carrots - 600 gr
• onion - 250 gr
• rice - 600 gr
• melted butter— 100 gr
• vegetable oil - 100 gr
• garlic - 1 head
• zira, coriander - 1 tbsp. spoon
• salt, pepper - to taste

Cooking:

1. Rinse the meat, dry it and cut into pieces with a side of 3 - 4 cm. You can use both the pulp and bone-in meat, for example, ribs.

2. fresh mushrooms Rinse thoroughly and drain in a colander to drain all the water. If the mushrooms are frozen, then defrost them and dry them with a paper towel.

3. Cut the onion into thin half rings. Carrots - straws. How to do this, see recipe 1. Rinse the garlic, remove the top husk and thoroughly clean the place where the roots were. We leave the head entirely and in the "shirt".

4. Rinse the rice until the water is clear. If it is not steamed, but rather hard, then soak it in warm water for 20 minutes.

5. Warm up the cauldron and pour vegetable oil into it, warm it also to a light haze. Carefully, so as not to burn yourself, put the meat in the oil. To do this, you can use a slotted spoon.

6. Quickly fry the meat until golden brown. It should fry quickly enough, as the oil is hot. Fast frying gives a crust, thanks to which the juice will remain inside, and the meat will not turn out to be overdried.

7. Immediately add ghee and onion. Fry it until golden brown and soft.

8. Then add the mushrooms. They must be cut enough large pieces so that after cooking they do not have to seek out. In addition, it should be noted that when fried, the mushrooms will decrease in volume by at least two times. Fry everything together for 5-7 minutes.

9. Then add carrots, spices, salt and pepper. Stir and fry for 10 minutes until lightly browned and soft. We got a beautiful and fragrant zirvak. We add garlic to it, which we try to drown deeper into the thickness of meat, mushrooms and carrots.

If necessary, reduce the heat, nothing should burn.

10. We fall asleep rice, laying it out in a thin even layer. We try to cover all the carrots with it so that it does not float when we add water.

11. Pour hot water through the holes in the slotted spoon so that it covers the rice by 1.5 -2 cm, or on the phalanx of the index finger. Let it boil over high heat, then reduce the heat. After 5 minutes, taste the broth, if it seems to you that there is not enough salt, then salt the broth evenly.

12. Evaporate all the water, the rice should be almost ready by then. If it turned out to be damp, then you can add a little water.

If its readiness is 90%, then we make a hillock, collecting rice from the edges to the center, we make holes with a wooden stick to the very bottom. Then you need to reduce the heat to a minimum, cover with a lid and put a towel on it so that steam does not come out of the cauldron. He must do his job and bring the rice to readiness.

13. After 15 minutes, turn off the fire, and leave the pilaf to languish for another 15 minutes under the lid.

14. Mix the finished pilaf right in the cauldron, do it carefully so as not to break the rice and damage the mushrooms. Then put it on a large flat dish. Sprinkle with herbs and enjoy!

Delicious and fragrant pilaf is ready! Hope you enjoy it. I also hope that you understand how to cook it without meat? If you do not understand, then ask in the comments, I will be happy to answer you!

Uzbek beef pilaf with quince

In order not to be repeated with recipes, I want to cook this version of pilaf with quince, or it can be replaced with pumpkin.

It's pure autumn version cooking. It is prepared when the quince or pumpkin absorb all the sunlight and become tasty and fragrant.

I am cooking today with quince - a beauty. But you can safely change the word quince to the word pumpkin, since the dish is prepared in the same way with both.

I must tell you that it turns out to be insanely delicious. To be honest, we in our family are so spoiled various options this dish, that for us it has long been easy everyday dish. But when I cook it with quince, it's always an event! Therefore, when the husband brought a large and delicious-smelling fruit from the market, he immediately marked "This is for pilaf." And it wasn't discussed.

We will need:

• lamb (beef) - 600 gr
• fat tail fat - 100 gr
• quince - 350 -400 gr
• vegetable oil - 0.5 cups
• onion - 300 gr
• carrots - 600 gr
• rice - 600 gr
• zira - 1 teaspoon
• ground coriander - 1 teaspoon
• barberry - 1 tbsp. spoon
• salt, ground black pepper - to taste

Cooking:

For the preparation of ingredients and slicing, read in detail in the first recipe. And here we will focus on the recipe itself.

1. We use meat even lamb, even beef. You can also cook with pork. In Central Asia, this meat is not cooked, but we can do it. Therefore, take the meat from which you want to cook.

Again, we need pulp and we need meat bones. I use lamb again, and I have fat tail fat in reserve. If you do not have it, then cook in oil. But in this case, you will need a little more than half a glass, namely 200 ml.

2. Cut the meat into large pieces the size of meat bones. Cut fat into small pieces.

3. We will cook in a cauldron. We heat it, then spread the fat and lightly fry it. You can fry until cracklings and then remove them. I want to save them for taste, and therefore I fry them only lightly, and then I take them out on a separate plate.

Pour oil into a cauldron, heat it well and lay out the meat bones. Fry them until golden brown over high heat. Well-roasted meat retains all the juice inside and cooks faster.

4. As soon as the bones are fried, add the pieces of meat and fat that you got. Wait 3 minutes until they are warmed by steam, then mix and fry everything together, also until golden brown. It is important not to overcook the meat, otherwise the broth will turn dark later, and this will make the pilaf brown. And not only the color, the taste will also suffer.

5. Put the onion in the cauldron. Again, wait 3 minutes until it warms up and then mix it with the meat. Fry until it turns golden. Then pour hot boiled water and cook the contents until the meat begins to move away from the bone.

It may take 30 minutes to an hour. If the meat is young, it will cook faster. The time also depends on which boney parts of the meat you are using. Some cook faster, others may take a little longer.

During cooking, the onion will also lose its shape, becoming like mashed potatoes. This is good, it will nourish the broth in which rice will be cooked with its taste. Fat tail fat will also evaporate completely and become completely invisible.

6. While the meat is being cooked, let's take a look at the quince. It is good to have a tasty ripe quince, it is desirable that it does not have an astringent taste.

It must be thoroughly washed, then cut into 4 parts and remove the core. Then cut it into medium-sized slices in the form of a crescent, 0.5 cm thick. If the fruit is large, as it turned out to be with me, then cut each slice into two more halves.

7. Fry the slices in a minimum amount of vegetable oil until golden brown. Then put on a paper towel.

It should be remembered that quince darkens very quickly when cut, so before frying it can be held a little in cold water. Then lay out on paper towels and pat dry. So the slices will not darken and remain a beautiful sunny color.

8. When the meat has reached readiness, get the meat on the bones and remove the bones. Send the meat back.

This must be done if you are preparing a dish for guests. If you cook for yourself, then you can leave the bones. For example, we like it very much when meat is laid out on the bones. And the husband always asks not to clean them ahead of time. I don't mind. After all, pilaf will be cooked for another 40 minutes, so the fat from them will increase even more during this time.

9. Whatever you do, it's time for carrots. We spread it on top of the meat and, without interfering, let it stand for 2 - 3 minutes so that it warms up. Then mix and simmer everything together for about 10 minutes. Make sure that the carrots do not burn. If this is not enough own juice and broth, you can add a little hot water.

10. Add cumin, ground coriander, salt and pepper to taste. We also add barberry. Thus, our zirvak is ready.

Barberry is used in all cooking options, it gives a wonderful light sourness to the whole dish as a whole. It can be added, both large black and smaller red, there is no difference.

11. By the time the carrots are slightly limp, the rice should be ready. The first recipe details how to prepare it, so I won't repeat myself.

We spread it in an even layer over the entire surface of the meat and carrots. And fill it with boiled water, pour water through the holes in the slotted spoon so that the rice does not rise from the jet of water and does not expose the carrots, it should remain covered.

The water should be 1.5 - 2 cm higher than the carrots.

12. Bring to a boil over high heat, then reduce it, let it boil for 5 minutes and try the broth for salinity. Add it as needed. As long as there is water, it will spread it evenly over the entire surface of the cooking dish.

13. We bring rice to readiness by 85 -90%, by that time there should be no water left on the surface. We spread the quince slices, and collect the slide so that the quince remains inside.

If water is also not visible along the edges near the walls, then carefully make holes in the slide with a stick to the very bottom. We try not to pierce the quince. When you hit a piece with a stick, go around it. In this case, the stick needs to be rotated, it will push the whole quince to the side.

Close the lid and cover it with a towel so that the steam does not escape into the cracks.

14. Reduce the gas to a minimum and simmer for 10 -15 minutes. Then turn off the gas, do not open the lid and hold for another 10 - 15 minutes.

15. Then gently mix the contents and put on a large dish. Put the pieces of meat on top of the finished dish.

16. Now you need to sprinkle pilaf with fresh herbs, and serve to the admiration of all those present. Eat with pleasure!

And the pleasure and admiration will be sure! crumbly rice, stewed carrots and quince, with the aroma of zira, additional sour taste of barberry, light taste fat tail fat, which carefully envelops literally every grain of rice! It's just so magical! Full enjoyment of taste and aroma. I don't even know what could be tastier!

Here, only 3 recipes, and the article is no longer small. It's a swim! Either not write about him, or write from the heart, and that means a lot! Otherwise you can't! special dish, requires a special attitude!

If you are ready to receive more recipes, then I am ready to share them further!

Delicious Samarkand pilaf

I can't leave today's compilation without this delicious recipe. This is my most favorite. Maybe because I for a long time I lived in Samarkand, or maybe because I learned how to cook a dish according to this recipe, or maybe because it is simply the most amazing and beautiful pilaf that I know of.

I have already described in great detail in one of the articles how it is prepared. And therefore, you will find it and be able to cook it.

A distinctive feature of this option is that after cooking, the rice is not mixed with all other ingredients. It is laid out on a dish in layers, just as it was prepared. Rice is laid out first, then carrots and meat and garlic are laid out last.

Carrots are not fried, but steamed. Due to this, the color of the dish remains light, the carrots have a rich bright color and the same rich stewed taste.

Meat is cut large pieces, be sure to use meat on the bones. Before laying out in a dish, the bones are removed and the meat is cut. small pieces.

Served with coarsely chopped tomatoes and cucumbers, fresh herbs and green onions.

If you like to cook pilaf, and have never cooked it in this version, then cook it for sure! Believe me, it's worth it! You will like it, I'm sure!

Wedding Uzbek pilaf with peas and raisins

Well, what is a wedding without pilaf? The whole wedding as a whole in Uzbekistan is judged by what kind of plov was. Therefore, in order to cook it correctly and tasty, they invite special masters who have vast cooking experience. And this despite the fact that all the men present at the wedding, and even women know how to cook it.

In order for the life of the young to be happy and rich, pomegranate seeds are added to pilaf, Uzbek peas, raisin. Each ingredient is symbolic and means, for example, that there are many children in the family, that wealth and abundance live in the house, that love is a constant and faithful companion. A barberry is also placed, which means good health and longevity.

Dried apricots and chopped boiled egg can also be added.

Because of a large number components, it is important that everything in the pilaf is balanced, so that none of the ingredients get out of the general taste.

I suggest today to cook pilaf with all the ingredients, but you can cook it according to this recipe using only chickpeas, or only raisins, or pomegranates.

We will need:

• lamb meat or beef - 700 gr
• fat tail fat or vegetable oil - 200 gr
• hard-grain rice, Devzira variety - 600 gr
• onion - 250 gr
• garlic - 2 heads
• carrots - 600 gr
• raisins - 100 gr
• chickpeas - 100 gr
• barberry - 50 gr
• pomegranate - 1 pc (200 gr)
• zira - 1 tbsp. spoon
• salt - to taste

Cooking:

1. Chickpeas should be soaked in advance, preferably even a day before cooking. During this time, you can change the water a couple of times. During this time, the peas should double in size. When you bite into it, it will no longer be hard and should be chewed.

2. Cooking meat. It should be washed, dried and cut into large pieces of 150 - 200 gr. cut tail fat small cubes, measuring 2 by 2 cm. If there is no fat, then cook vegetable oil. You can also use 100 grams of oil and 100 grams of fat.

3. For wedding pilaf, a special kind of rice is used, which is called devzira. This variety is specially grown for its preparation. It is quite rare and expensive. It grows only in one place in the Ferghana Valley of sunny Uzbekistan. This is a large, elongated rice that is covered with a layer of pink powder. Therefore, it is called the pink pearl of the East.

This rice is not polished, thanks to which it retains all its nutritional properties, has a lot of vitamins and minerals. And yet it is quite hard, and therefore in the process of cooking it will not stick together and remain crumbly.

If you have such rice, then this is already good luck. Delicious pilaf is guaranteed to you. Unfortunately, even in the markets in Central Asia, you can easily run into a fake. Therefore, you need to have special knowledge and the ability to choose it.

Since it is very hard, it must first be soaked for several hours in lightly salted water.

If there is no such rice, then you can use steamed rice, which is sold in every store, in this case it only needs to be thoroughly washed until the water is clear. It is not necessary to soak it.

4. Cut the onion into thin half rings, carrots into thin strips 3 cm thick and 5-6 cm long.

5. Sort through the raisins and barberry, removing the sticks from them. And we start cooking.

6. Put the cauldron on the fire and warm it up well. Put fat tail fat and evaporate it to greaves, then remove them with a slotted spoon.

If using oil, then pour it in and warm it up well.

7. Fry the meat in oil, after frying, you should get a golden crust. Add half the cumin and 1/3 of the onion and continue to fry, stirring occasionally with a slotted spoon. Fry both meat and onion over high heat until the onion is also browned.

8. Put carrots on top of the onion, smooth it over the entire surface, but do not mix. Then the peas, from which all the water was previously drained and rinsed in clean water. We don't mix it either.

9. Then turn the layer of raisins, which evenly, in turn, sprinkle with barberries. Put out the garlic.

10. Pour the contents with cold water, pouring it through the holes in the slotted spoon so that the layers do not mix. You need enough water so that it only half covers the layer with peas. Salt to taste.

Let the water boil. Then reduce the fire to a minimum. Leave to languish for 40 - 50 minutes. During this time, the meat and peas will be almost ready, and all the components will steam well and give all their taste to zirvak.

11. Add some hot water, let it boil for 5 minutes and carefully remove the meat. We try not to break the layers too much.

12. Turn up the heat to high and spread the rice in an even layer. Salt.

Sprinkle some cumin. Add water as needed, it should cover the rice by 1 cm. Remember that you need to add it through the holes in the slotted spoon.

13. Bring to a boil. Make sure that it is uniform over the entire surface. If the boil is uneven, then the rice will cook as well. Cook until all the water has evaporated. By this time, rice should already be 85 - 90% ready.

If this is the case, then put the meat back into the cauldron, while gently pressing it into the rice.

14. Mix the rest of the onion with the remaining zira and put on top. Then cover tightly with a lid, for fidelity, you can cover the top with a towel so that steam does not escape, and leave to languish over very low heat for 20-25 minutes.

15. Open the cover. Carefully remove the top layer of the onion into a separate bowl. Put the meat on a cutting board and cut it into even slices, even plates, as you like.

16. Put pilaf in the form of a hill on a large dish. Previously, it can be gently mixed in a cauldron, or you can put rice first, and only then peas with raisins and carrots on top.

Gently arrange the meat pieces on top. Sprinkle generously with pomegranate seeds.

17. Serve onions in a separate bowl as an appetizer. Also serve fresh vegetables, herbs and green onions.

18. Eat with pleasure!

This is such an interesting and delicious recipe!

And here is another recipe festive pilaf, which is prepared in a completely different way.

In addition to the recipes offered today, there are still a lot of recipes that it is simply impossible to offer everything in one article! So, for example, pilaf can be cooked with cabbage rolls from grape leaves.

To do this, they are first cooked, then put on a thick culinary thread in the form of a necklace.

Pilaf is prepared according to the same scheme as, for example, Fergana, classic. Only after preparing zirvak, first we lay out a necklace of grape leaves and cook them until cooked for about 40 minutes. Then we take out and put the rice. When it is 80% ready, put the cabbage rolls back in and simmer for closed lid another 10-15 minutes. After that, turn off the fire and let it simmer for another 10-15 minutes.

In the same way, you can cook a dish with a small size. bell pepper. It also turns out pretty tasty.

There are more options and variations in accordance with the area where it is prepared. For example, Bukhara pilaf, which is cooked with raisins, or Kokand, or Khorezm, which takes a whole day to cook. Well, or the Samarkand and Ferghana variants already listed above.

In general, understanding what is done for what in the cooking process, you can cook any pilaf. And now I will try to give the basic provisions for all types and varieties.

• you should always approach the preparation of this dish only with a good and positive attitude.
• cooking does not tolerate fuss and haste
• all ingredients should be prepared in advance - cut vegetables, rinse and prepare rice, put spices under your arm, boil water. During cooking, it is not advisable to be distracted by these things. Requires maximum concentration on the cooking process itself
• for cooking, it is desirable to have a cauldron, or thick-walled dishes with high walls. Only in such dishes the heat will be distributed evenly and the dish will turn out as it should. In conventional cookware, for example, rice will cook faster against the walls and remain raw inside. It will be difficult to move and cook it, by that time the rice near the walls will boil.
• the meat used is mostly lamb or beef. Also prepared with chicken. Well, we also cook pork.
• if there is an opportunity to stock up on fat tail fat, then do it, you will not regret it. With it, any pilaf is doubly tastier. Plus, it's even more useful.

• in order for the meat to be tasty, it must be fried over high heat so that it is quickly “sealed” and covered golden brown. For this reason, the meat is not pre-salted, this will not allow you to get quick crust, the juice will flow out and the meat will not be tasty.
• onions must be cut into half rings very thinly. Onion gives juice and taste, during cooking it becomes puree and is completely invisible in pilaf. Onions are not cut into cubes for cooking.
• carrots can not be grated, cut into cubes, thick sticks. Although the word “impossible” is probably not quite correct, it is possible, but they don’t cut it like that for pilaf. Carrots should be cut into strips 5-7 cm long and no more than 0.5 cm thick.
• to prepare a delicious and real Uzbek dish, you must have zira, or it is also called cumin. Without it, pilaf is not cooked.
• coriander can also be used as a spice, these are ground cilantro grains. Also a very tasty dish is obtained with the addition of barberry.

• rice for pilaf should be long-grain, it’s good if steamed is written on the package. Such rice does not stick together and turns out crumbly. The grains should not be chipped; when biting, they should not break easily.

• round-grain varieties are best not to use. They have a lot of gluten and it is good for boiled cereals, but not for pilaf.
• Do not stir while rice is cooking, otherwise it will turn into porridge.
• The best variety of rice for cooking pilaf is devzira. It is not sold in the store, it can only be bought in the markets in Uzbekistan. And that can be easily deceived. Before you buy it, read on the Internet how to choose the right one.
• Each type of rice requires a certain amount of water to cook. This can only be determined empirically.

What if all the water has boiled away and the rice is not ready yet?

- add a little hot water, and if holes have already been made in the hill, then you can add water directly into them so that the rice is steamed evenly.

What if the rice is already cooked, but there is still a lot of water left?

- open the lid and add fire. Using a slotted spoon, you can move the rice slightly away from the wall so that the hot walls help the water evaporate faster.

In this case, you need to be careful that nothing burns at the bottom.

• boiling during cooking rice should be uniform over the entire surface of the cauldron, otherwise it will boil unevenly
• after the pilaf is completely ready, open the lid so that the condensate that has accumulated on it does not fall back into the cauldron. excess water nothing in rice.
• do not serve the dish with mayonnaise and ketchup. Also, do not serve salads with mayonnaise to it.

Cooking pilaf is like an art. Therefore, in order to create a real cooking masterpiece Need to study. And you can learn only by preparing it, each time gradually honing your skills. Then you will begin to notice all the nuances, and comprehend all the subtleties.

That seems to be all. The article turned out great and I hope useful for you. Write in the comments if you found it useful for yourself? Have you learned something new for yourself in the preparation of this delicious Uzbek dish? And also write if everything worked out if you cooked according to one of the recipes. If something did not work out, do not despair, write, describe what did not work out and I will help you. Will definitely do it next time!

And also share with your friends. I will be grateful for the likes you put.

Well, I'm done with this. All the best to you, and Bon appetit those who cooked pilaf today!

For cooking Uzbek pilaf you will need:

Lamb - 1 kg;
- rice durum varieties long grain - 1 kg;
- fat - 200 g;
- onion - 4-5 pcs.;
- garlic - 2 heads;
- carrots - 5 pcs.;
- vegetable oil - 250 ml;
- salt, zira, barberry, saffron, peppercorns - to taste.

1. Cut the meat into small pieces. Chop the salo into squares. Chop the onion into half rings. Cut the carrot into thin long strips. Rinse rice several times in a deep bowl, and then pour boiling water for thirty to forty minutes.
2. Put the cauldron on fire. Wait for it to warm up well. Pour in vegetable oil. When the oil is hot, fry the cubes of lard on it and take them out.
3. Place onion in hot oil and fry until golden brown. Transfer the chopped lamb to the cauldron. The color of the dish depends on how well the meat is fried. After eight to ten minutes, when the meat is browned, lay out the chopped carrots. Fry the carrots for 7-8 minutes, stirring constantly.
4. As soon as the carrots become soft and lightly fried, pour water into the cauldron so that it is two to three centimeters above the level of the carrots. Add salt, saffron, barberry, peppercorns, cumin, garlic. Before pouring the zira, chop it with your hands. Bring liquid to a boil.
5. Leave the meat with carrots to fry for twenty minutes over high heat. When the meat is almost ready, you can lay out the rice. Spread the rice in an even layer. It is more convenient to do it by hand. Then gently level the layer of rice with a slotted spoon. In no case do not mix the pilaf.
6. Pour water into the cauldron. In order not to disturb the uniformity of the rice layer, direct the jet of water at the skimmer held above the pilaf. The water level should again be two to three centimeters higher than the rice level. Bring to a boil. When the liquid begins to evaporate, gradually reduce the heat under the cauldron.
7. When the liquid in the pilaf has completely evaporated, collect the rice with a slide with a slotted spoon. With the back of the knife, make small holes in the pile of rice all the way to the bottom of the cauldron to release steam. Five or six holes are enough. Reduce the heat to a minimum, cover the pot tightly with a lid. Leave the pilaf to reach low fire 10-15 minutes until the rice is ready. Before serving pilaf, without opening the lid, cover the cauldron with a towel and let it brew for five minutes.
8. Serve Uzbek pilaf with a salad made from chopped tomatoes, cucumbers, and onions. You can also offer pickled cabbage to your guests. Pilaf is usually served with hot green tea.

in Uzbekistan they cook a lot different types pilaf, for example, in Samarkand it is cooked with peas and not very fatty, in Tashkent you can find pilaf with barberry and quince and very coarsely chopped pieces of meat, etc. in general, there are a lot of cooking recipes and they are all in their own way * CORRECT *

I was taught to cook pilaf, one old Bukharian Jew, I don’t know what kind of pilaf I cook for - that’s why I just call it Uzbek pilaf

so let's get started...

we need

1.carrot -1 kg

2.onion-3 heads

3.2 heads of garlic

4.2 hot green (possibly red) peppers

5 salt.zira (Cumin)

6. and of course meat - keep in mind Uzbek pilaf is prepared only from lamb!

we need about 1.5 kg of lamb, preferably with bones

7.and mutton fat (preferably fat tail) -150g,

Of course, fat can be replaced with sunflower oil (olive oil is not suitable), which is calcined until a bluish haze forms.

8 .1 kg rice

in the beginning, we clean the carrots and onions, as you have already noticed from my previous posts, I am lazy in small things, and where work can be facilitated, I always use all sorts of kitchen bells and whistles.

in short, I cut carrots and onions with the help of a special grater

for conservatives, I give a specially enlarged picture. see for yourself - everything is perfect

cut meat and fat small pieces up to 2 cm

now comes the stage, which, if you have the opportunity, is best done on the street, or with the windows wide open .. (. my wife kicked me out onto the roof)

We must melt the mutton fat, or if you do not have it, roast the sunflower oil.

we heat the cauldron, pour about 100-150 g of sunflower oil there, wait until a bluish smoke appears above the oil and add pieces of lamb fat there

fry it until golden

we remove the resulting cracklings on a plate (they are quite edible, but this is not for everyone, for example, I don’t like ...) and fry the bones in the resulting fat until a persistent golden color. Already at this stage, you can add a pinch of salt and cumin, when frying the bones mix periodically

we extract the bones from the fat, they have already done their job - they gave their juices to the fat.

now add chopped onion

a few words about the onion - at the beginning it may seem that there are too many of them ... but this is not so. as it is not strange, the onion is not felt at all in pilaf, it seems to dissolve and is not visually visible

when frying, all the water should evaporate from the onion, the readiness of the onion is determined by its appearance - it should turn golden

at this stage, I went down to the house and continued to cook on a regular gas stove. set the fire to maximum - the fat should boil

put meat in a cauldron

fry it for 10 minutes, stirring occasionally

fall asleep carrot

stirring intensively, fry it for 10 minutes. the finished carrot should be soft, if it is hard and does not smell, then you have not fried it

the moment has come when we add water. this is a very crucial moment, the fact is that if you pour more water than you need, you will get rice porridge with meat, if less rice is not boiled and will be tough.

one of the basic laws of rice cooking says that for one serving of rice you need to take at least one and a half servings of water. but there are still many small important nuances, for example, a rice variety.

in general, I took 1.2 liters of cold water for 1 kg of rice using this device

pour water into the cauldron, and let it boil, the water level above the meat should not exceed 1-2 cm

well, we got what the Uzbeks call ZIRVAK

when zirvak boils, we put garlic and pepper there.

before laying, we check the pepper, it must be perfectly whole, otherwise the pilaf will be very spicy and garlic slightly peel the skin and remove the rhizome.

turn down the heat and cook the zirvak for 25-30 minutes, the zirvak begins to slowly reach the taste and color.

we have half an hour to prepare the rice

Regarding rice, I can say that in my experience it is better to take pilaf round rice

it absorbs fat better.

Rice must be washed

until the water is clear,

pour rice warm water and put it aside

meanwhile, our zirvak reached the condition

we taste it for salt and add salt so that it tastes salty. Then we take out the garlic and pepper with a slotted spoon on a separate plate so that they do not interfere with us.

We increase the fire under the pot to the maximum and carefully transfer the rice into it with a slotted spoon, from which the water was previously drained,

We level the rice, ensuring an even boil around the entire circumference of the cauldron.

Attention- In no case should you mix rice with zirvak !!!

with a slotted spoon, we stroke the rice, making circular movements from the edges to the middle, and build, as it were, a small hill

zirvak is gradually absorbed, and there is another important nuance here

as the zirvak is absorbed into the rice, it is necessary to gradually reduce the fire so that the meat and carrots from the bottom do not burn.

when the zirvak is completely absorbed, it is not superfluous to do one more control check - we rake the rice a little and take a couple of rice grains for testing - the rice should not crunch on the teeth. from the edge to the middle, giving the water the opportunity to fall in. After that, we dig a “hole” in the middle of the rice layer, carefully place the garlic cooked in zirvak there and Bell pepper... and carefully bury them, again building a mound of rice. Sprinkle the rice with zira crushed in the palm of your hand and close the cauldron with a lid, remove the fire to a minimum. Let it cook for another 5-8 minutes, turn off the fire, wrap the lid with a towel and leave the pilaf to reach for another 25 minutes

when the pilaf has reached, carefully remove the pepper and garlic, mix everything thoroughly and put it on a dish (lyagan), put the garlic and pepper on top.

if you did everything right, then the rice should be like this

pilaf is very fatty food, so you need to drink it with green tea, I don’t recommend any cold drinks, except for vodka.

bon appetit everyone!

Uzbek pilaf in a cauldron - we bring to your attention a classic recipe with a photo. Eastern cuisine gave the world a lot of delicious dishes, among which fragrant and crumbly Uzbek pilaf occupies a worthy place. This dish of rice, vegetables and lamb has long been loved by our housewives, and it is difficult to find a family whose menu does not include this dish.

Of course, in city apartments it is quite difficult to observe all the nuances of cooking pilaf, and Uzbek chefs carefully guard the secret of its recipe. However, if you have cast iron cauldron and the opportunity to go out of town, you may well try to do it yourself amazingly tasty dish. In a cauldron, you can also cook pilaf at home, pilaf will practically not differ in taste.

Ingredients

To cook Uzbek pilaf in a cauldron, you will also need special products. These include:

Leg of lamb on the bone weighing approximately 1200 grams;

1 kg of carrots (preferably yellow Uzbek);

4 bulbs;

20 grams of dried barberry;

1 head of garlic;

1 kg of special rice for pilaf (can be replaced with rice for risotto);

10 grams of dried saffron and zira;

400 ml vegetable oil.

Step-by-step recipe for cooking Uzbek pilaf

Step 1. Before you start cooking pilaf, prepare the meat. To do this, cut the lamb flesh from the bone and divide into small pieces. Put the bones with a small amount of meat on them in a separate bowl, place the lamb fillet in another container (as shown in the photo with the ingredients).

Cooks always put a lot of carrots in a real Uzbek pilaf. Of course, it is advisable to purchase real yellow carrots, called "Uzbek", for this dish, but if you failed, you will have to use traditional vegetable orange.

Carrots for pilaf should be washed, peeled and then cut into large strips.

Step2. Also peel the onions and cut into large rings.

Step 3. Heat the cauldron on fire until high temperature and pour vegetable oil into it. When it boils, throw the bones into the container and fry them until golden brown.

Step 4. Then add the onion and, stirring, fry the food until onion rings will not turn brown.

Step 5. Now put the lamb fillet cut into pieces in a cauldron.

Step 6. Stir the food and keep it on fire for 15 minutes, and then add chopped carrots to the cauldron.

Step 7. Stir the meat and vegetables again. Fill the contents of the cauldron with water so that it completely covers the food, and put a head of garlic in the middle. Salt the dish and simmer it over low heat for 40 minutes.

Step 8. Rice for pilaf is better to buy on the market, in extreme cases, you can replace it with products for making risotto. If you want a classic oriental pilaf, never take steamed rice - it will not absorb right amount moisture.

Before use, rice should also be prepared - soak it in salted water for 40 minutes. When zirvak (the so-called meat, onions and carrots cooked in a cauldron) is stewed, add seasonings to it.

Step 9. Stir the food and put a layer of rice on top of them.

Keep the dish on fire until the cereal is ready. Every 10-15 minutes, the rice should be gently mixed, while the zirvak should remain intact, that is, you only need to stir the rice.

Step 10. When the rice becomes soft, remove the fire, cover the cauldron with a lid and leave it for 10 minutes. Then mix all the products in a cauldron and serve the finished pilaf on the table.

Bon appetit!

Watch the video step by step cooking Uzbek pilaf:

A detailed step-by-step recipe for making the right Uzbek pilaf. Most the best pilaf- cooked on a fire, but at home you can cook this dish very tasty. You just need to know a few tricks and follow the recipe.

Ingredients:

• a cauldron or pan with a thick bottom and walls (cast iron is perfect);
• round-grain or medium-grain rice not steamed - 600 g (polished is suitable);
• carrots - 600 g;
• lamb or beef meat - 600 g (you can take ribs);
• onions - 2 heads;
• vegetable oil - 200 g (cotton, sunflower refined);
• garlic - 2 whole heads;
• salt - 2 tsp;
• zira (cumin) - 1 tbsp. l;
• ground coriander - 1 tsp;
• turmeric - on the tip of a knife;
• sugar - 1 tsp;
• black ground pepper- 1/2 tsp

• tomatoes - 3 large or 4 small;
• onion - large head;
• hot peppers- 1/3 of a pod (this ingredient is for spicy lovers);
• salt - 1-2 tsp. or to taste.

Cut tomatoes and onions into half rings, hot pepper into small pieces. Salt, mix all the ingredients, let it brew for 15 minutes and serve with pilaf.