Uzbek pilaf cooking. Uzbek lamb pilaf in a cauldron

The years spent in Uzbekistan left their mark on my taste preferences. I really love Uzbek cuisine and, as promised, I continue to share my favorite recipes with you.
Today we will cook pilaf.

In order to cook a delicious pilaf, it does not take much time and effort.
First we need to cut the onion into half rings

Carrots cut into strips

Meat medium cubes

We're all set. Ideal proportions for a delicious pilaf 1:1:1 This is how it looks like

Pour oil into a cauldron. It needs to be well heated.

When the oil is hot, throw in 3 cloves of garlic.

Garlic must be thoroughly fried, then the oil will be saturated with the aroma of garlic and pilaf will only benefit from this.
This is the garlic we get from the oil.

Now we send the meat to the cauldron (do not reduce the gas, fry everything on the strongest fire)

Fry the meat, stirring occasionally until golden brown, when we fry the meat over high heat. It is covered with a crust on top, which keeps the juiciness of the meat inside.

When the meat is fried, add the onion.

Fry the onion well. The color of the pilaf will depend on how the onion is fried.

When the onion is fried, add the carrots.

Also fry carrots until golden brown.

Carrots are fried, pour water into a cauldron so that it covers the meat for 2 fingers.

Water is better to pour boiling water. Now you need to salt and add spices.

We have zira, cilantro (coriander), turmeric, paprika, barberry and salt.

Zervak ​​is almost ready, now we close the lid and let it stew. It all depends on how fast the meat cooks. Stew the meat until done.
In the meantime, take the rice and soak it in water. This is necessary so that the rice is subsequently steamed evenly and raw rice grains do not come across in the pilaf.
We also need to peel the head of garlic. We need to remove the top dirty scales from it. Cut out roots. This is how clean garlic should turn out

Of course, you can do without garlic, but I advise you to try this garlic. The taste is amazing.
When the meat is ready, we pour the rice into the cauldron, but before we do this, we lower the prepared garlic into the zervak.

now rice

Smooth out with a spatula. And pour boiling water. We pour boiling water on a spatula so that holes do not form in the rice and a zervak ​​(stewed meat with vegetables) does not float to the top

Pour about two fingers of water.

Now we are waiting for the water to boil. We do not reduce the gas!
When the water evaporates. We collect rice in a slide like this.

You see there is practically no liquid.
Now we make a hole at the top of the slide with a spoon. Insert the spoon all the way to the bottom of the cauldron. And twist the spoon a little, as if expanding the hole, but do not overdo it.
Cover with a clean plate.

We take the plate.

Now close the cauldron with a lid and mark for 20 minutes. That's how long it takes for the rice to cook.
After 20 minutes, open the cauldron and begin to stir the pilaf.

Do not rush to mix immediately from the bottom. Gradually remove layer by layer, gently shaking on a spatula.

In Uzbekistan, plov is served in a lyagan (large dish), but you can serve it in portions. A salad of cucumbers and tomatoes, pickled cucumbers or tomatoes is great for pilaf.
I hope you enjoy my recipe.
Don't forget to get the garlic.
Bon Appetit everyone!
P.S. It is better to use ordinary round-grain rice, but as you can see, long-grain rice turns out great. It's a matter of taste and food preference.

Time for preparing: PT02H00M 2 hours

Approximate cost per serving: 250 rub.

The national dish of Uzbekistan is pilaf, it is he who gives the Uzbek cuisine that special flavor and distinctive feature.

No other country can boast of a similar dish.

Soft delicious meat, juicy vegetables, the aroma of spices and herbs, tender rice - it's really delicious.

Real Uzbek pilaf - general principles of cooking

Many people try to cook meat with rice at home, calling their dish pilaf. But this dish has nothing to do with a real Uzbek pilaf, usually everyone gets a tasty, but ordinary rice porridge with vegetables, meat and dried fruits.

So what is the secret of real pilaf? How to cook Uzbek pilaf the way you need it? There are some features. Let's consider.

The first is the choice of rice. Chinese long-grained or Krasnodar round-grained pilaf is not suitable for pilaf, you need to choose a non-sticky variety, the Devzira variety is best suited for cooking.

The second is spices. One pepper for pilaf is not enough, use herbs, cumin, barberry, turmeric, chili, garlic and other spices. They give the real Uzbek pilaf exactly that distinctive aroma and smell.

Third - do not skimp on fats. Yes, Uzbek pilaf is far from a dietary dish, zirvak should languish in fats - only then it will be cooked correctly, each grain of rice should be saturated with oils.

The classic version of the Uzbek pilaf, except for carrots, onions, meat, rice and spices, no longer contains anything in its composition. But over time, the recipe of the dish has changed and now you can find a real Uzbek pilaf not only from lamb meat, but also beef, chicken, pork and even game. Dried fruits are also added to it: more often raisins, less often prunes, dried apricots, apricots and others.

1. Real Uzbek pilaf with lamb

Ingredients:

1.5 kg of fresh lamb;

300 grams of tail fat;

A kilogram of rice "Devzira";

A kilogram of carrots;

Two heads of garlic;

600 grams of onion;

A pod or two hot chili peppers;

100 ml of vegetable oil;

Spices to taste: pepper, salt, turmeric, zira, paprika, barberry.

How to cook Uzbek pilaf with lamb:

1. Pour vegetable oil into the cauldron, heat it up.

2. We spread the fat tail fat cut into large cubes, simmer it, stirring, for 3-5 minutes, until it allocates all the fats necessary for cooking a real Uzbek pilaf.

3. We wash the lamb, cut it into fairly large pieces and put it in a cauldron, fry it over high heat, letting it brown on all sides.

4. Add the onion cut into half rings, fry together with the meat until soft and brown-golden.

5. Cut the peeled carrots into thin strips, spread to the meat, fry until soft.

6. As soon as all the vegetables soften, pour in boiling water so that it covers the food in the cauldron by 1 cm. Stew the zirvak for 30 minutes.

7. After the allotted time, the water should almost all evaporate. Pour spices to taste, salt the pilaf, lay out a whole pod of pepper.

8. Fry for 5 minutes.

9. Pour the rice into a colander with small holes and rinse thoroughly, rubbing the grits with your hands. We wash long and carefully to wash off all the gluten.

10. We spread the prepared cereal on top of the meat, without stirring, just level the rice with a spoon.

11. Pour boiling water, covering the cereal by 2 cm.

12. We make small indentations in the center, put in them not completely peeled, but thoroughly washed heads of garlic.

13. Cover the cauldron with a lid, evaporate the rice for 20-30 minutes. The water should evaporate completely.

14. We insist ready Uzbek pilaf before serving for about ten minutes, after which we mix thoroughly with a slotted spoon with a long handle, lifting zirvak and meat from the bottom.

15. Serve hot with fresh vegetables.

2. Real Uzbek pilaf with dried fruits

Ingredients:

500 grams of lamb;

A kilogram of rice;

200 grams of lamb fat;

300 grams of onion;

Half a kilo of carrots;

Half a glass of vegetable oil;

150-200 grams of raisins (you can take different varieties: light and dark raisins);

Salt, spices.

How to cook Uzbek pilaf with dried fruits:

1. Pour vegetable oil into a cauldron of a suitable size, as soon as it warms up, put chopped lard. We heat it for 5 minutes, then take it out with a slotted spoon and throw it away.

2. Cut the meat into medium cubes, put it in oil, fry, adding fire to the maximum, for 10 minutes.

3. Add onion chopped in half rings and carrots grated on a Korean grater, fry everything together, stirring, for 5 minutes.

4. Pour in a glass of boiling water, close the cauldron with a lid, simmer meat and vegetables for 30 minutes.

5. While the meat is cooking, wash the raisins, soak them in boiling water for 20 minutes, drain the water, and thoroughly wash the raisins again.

6. Open the lid of the cauldron, put spices and salt to taste, mix.

7. Put prepared raisins and thoroughly washed rice in zirvak. Lightly tamp the ingredients with a spoon, but do not mix.

8. Pour boiling water so that it covers the cereal by 1-1.5 cm.

9. Cooking Uzbek pilaf for another 30 minutes.

10. After the time has elapsed, turn off the fire, mix the pilaf well, let it brew for 5-10 minutes before serving.

3. Uzbek pilaf with chicken

Ingredients:

600 grams of rice of a suitable variety;

600 grams of chicken;

400 grams of onion;

300 grams of carrots;

Vegetable oil;

Salt, paprika, barberry, zira.

How to cook Uzbek pilaf with chicken:

1. To prepare a real Uzbek pilaf with chicken, it is better to take not the breast, but meat from the thighs and shins. Rinse the chicken thoroughly and cut into large pieces, at least 100 grams.

2. Sprinkle the meat with salt, set aside for 10-20 minutes.

3. Pour oil into a cauldron, stewpan or large deep frying pan, heat it up.

4. Peel the onion and cut a quarter into rings, put it in oil, fry until golden brown.

5. As soon as the onion softens, add the chicken to it, turn up the heat to the maximum and, without leaving the stove, and stirring continuously, fry the meat for 3-5 minutes until the chicken turns white.

6. Add carrots, cut into strips, salt, throw spices. Stew, covering the container with a lid and setting a medium heat for 25 minutes.

7. Spread the washed rice groats, pour a little boiling water, cook for another 20 minutes.

8. Before serving, mix thoroughly and infuse for 5-8 minutes.

4. Uzbek pilaf with buckwheat

Ingredients:

Half a kilo of beef or pork;

400 grams of buckwheat;

150 grams of butter;

200 grams of onion;

200 grams of carrots;

Barberry, turmeric, salt.

How to cook Uzbek pilaf with buckwheat:

1. We thoroughly wash the meat, clean the vegetables, clean and rinse the buckwheat.

2. We heat the butter in a cast-iron pan or in a cauldron, put the meat cut into large pieces, fry until a light blush.

3. Add the onion, cut into half rings, carrots, chopped into strips. Add spices and salt to taste.

4. We pass the ingredients in a cauldron, stirring, until half cooked, about 10 minutes.

5. Pour in boiling water, simmer over medium heat for about 40 minutes.

6. Put the prepared buckwheat in another pan, add a little butter (1 tablespoon). Fry over low heat, stirring all the time, for 6-7 minutes.

7. We spread the buckwheat to the meat, mix thoroughly, add salt if necessary.

8. Pour in water, bring the pilaf to readiness. This will take about 15 minutes.

5. Uzbek pilaf with stuffed sweet pepper

Ingredients:

600 grams of rice;

600 grams of meat on the bone;

300 grams of onion;

300 grams of carrots;

100 grams of fat;

Bell pepper;

5 tablespoons of vegetable oil;

Salt, spices.

Cooking method:

1. We cut off the meat from the bone, but not completely, 250-300 grams of pulp will be enough for us.

2. Grind the pulp in a meat grinder.

3. Grind one onion and add to the minced meat, season the mass with spices and salt, mix well.

4. In a cauldron, heat the oil, put the fat, lay out the bones with meat. Fry until light brown.

5. We chop the second onion in half rings, carrots in thin strips. Add both ingredients to the pot.

6. Put spices and salt here, mix, fry for 5 minutes, then pour in a glass of water.

7. Stew meat with vegetables for 45-50 minutes.

8. While the meat on the bone is cooking, stuff the minced pepper, peeled from the stalks and seeds.

9. Place half of the washed rice on top of the finished zirvak, carefully lay out the peppers, cover with the second half of the rice.

10. Fill everything with water so that it is 2-3 fingers higher than the rest of the ingredients. We close the cauldron with a lid, cook pilaf in Uzbek for 40 minutes.

11. Serve such pilaf as follows: put rice on a plate, then stuffed peppers, sprinkle with chopped herbs.

6. Green real Uzbek pilaf Bakhsh

Ingredients:

500 grams of beef;

500 grams of rice;

Half a kilo of fresh cilantro;

Bulb;

100 grams of green onions;

100 grams of parsley leaves;

100 grams of chicken fat;

60 ml olive or sunflower oil;

Salt, pepper, spices.

How to cook Uzbek pilaf Bakhsh:

1. We thoroughly wash all the greens, separate the leaves from the twigs. We remove the branches, chop the leaves.

2. Peel the onion and cut it into small cubes, cut the green onion feathers into rings.

3. Rinse the rice, put it in a colander.

4. My meat and cut into small pieces.

5. In a deep frying pan or in a cast iron pan, heat the oil, put fat and meat in it, fry for 2-3 minutes until blush.

6. Add onion, mix thoroughly, fry until softened.

7. Add cilantro, parsley and green onions, mix. Don't be surprised by such a huge amount of greens - this is Bakhsh, if there is less greens - you will get just rice porridge with meat.

8. Spread the rice, mix everything again. Pour two glasses of water, close the pan with a lid. Cook for 45 minutes over low heat.

9. Serve Bakhsh hot with green tea and flatbread.

7. Uzbek game pilaf

Ingredients:

Two pheasant breasts;

A kilogram of rice;

250 grams of fat;

Three bulbs;

Four carrots;

50 ml grape vinegar;

Salt, spices;

A spoonful of dried herbs (parsley, basil).

How to cook Uzbek game pilaf:

1. A day before cooking, marinate thoroughly washed and cut into portions of pheasant breasts in finely chopped onion, vinegar, pepper, dried herbs and salt.

2. Put the fat in the cauldron, melt it. We put the pickled pheasant, fry on all sides until crusty.

3. Add onion cubes and carrot straws, lightly fry.

4. Pour in a liter of water, add salt and spices, simmer over low heat for 30 minutes after boiling.

5. Add rice, having previously sorted and washed it, level the grits with a spoon, but do not mix with the pheasant.

6. Pour in half a liter of water, cook over medium heat until the liquid has completely evaporated.

7. We make 2-3 deep holes in rice, pour water into them, how much will go in. Reduce the heat to a minimum, cook for 20 minutes, covered with a lid, on the quietest fire.

8. Stir the pilaf before serving.

Real Uzbek pilaf - secrets and tricks

Why are spices needed? A real Uzbek pilaf without spices is not pilaf at all. They give the dish that very zest that we often cannot achieve in the kitchen, even if we strictly follow the instructions, but at the same time we forget about such an important ingredient.

Barberry - gives the dish sourness, makes the meat softer and juicier, unobtrusively emphasizes the sweetness of carrots and rice.

Turmeric - gives pilaf a light, unobtrusive note of nuts.

Paprika - colors the dish in a surprisingly beautiful appetizing color, gives a soft sweetness.

Greens - refreshes and emphasizes the taste of real Uzbek pilaf.

Garlic - thanks to this ingredient, the dish acquires a characteristic aroma, but not sharpness.

Chili peppers or red peppers are must-have ingredients if you like a light spiciness in a dish.

Having learned how to cook real Uzbek pilaf correctly once, you will return to this dish more and more often - because it is tasty, fragrant and very satisfying. In addition, it is quite easy, simple and fast to prepare. Enjoy your meal.

The most important and favorite dish of Uzbek cuisine is pilaf. In the cities of Samarkand, Dushanbe, Khiva, Bukhara, pilaf is prepared according to its own unique recipe.

Many people cook pilaf at home, but not many people know how to make pilaf turn out to be pilaf, i.e. many people want rice to be crumbly, but the result is rice porridge with meat and vegetables ...

And the secret is simple, you must definitely make a slide of rice after most of the water has boiled away. Turn off the fire. And with the help of a knife, make holes in the center and around the rice hill.

For pilaf, rice is needed not long-grain, but ordinary Krasnodar rice.

Authentic Uzbek plov

Ingredients for Uzbek pilaf:

1 kg. lamb (I know not everyone tolerates lamb, so you can replace it with other meat, but the recipe for real pilaf is with lamb),

150-200 g of sesame oil (I understand that this oil is expensive in Russia, and it is not sold everywhere, so it can be replaced with vegetable oil, but it tastes better with sesame),

1 kg. Krasnodar white rice (not pressure cookers),

4-5 pcs. medium carrot,

4-5 pcs. medium bulbs of onion,

20 g dried barberry,

3-5 teaspoons of spices for pilaf (turmeric, zera, pepper, paprika, etc.)

garlic 4 heads.

How to cook a real Uzbek pilaf:

To prepare a real Uzbek pilaf, it is necessary to cook it in a cast-iron cauldron.

We cut the lamb into large pieces, lower it into a cast-iron cauldron with hot sesame oil, a big fire.

Fry until golden brown.

After we throw onion, cut into half rings and also fry.

Next in line, carrots, chopped into large strips, are also fried.

Here you can add 1 tablespoon of spices.

Now add the dried barberry, stirring briefly, fry everything.

Add to taste: salt, pepper, spices. We fall asleep rice, and add water to cover the rice by 1-1.5 cm (do not interfere!).

We drown 4 whole heads of garlic in rice, previously peeled of excess scales (do not completely peel!) And washed under running water, cook over high heat until the water boils away.

Next, we make a rice hill, in which we make holes on all sides with a knife. We reduce the fire and cover with a lid and so let the pilaf simmer for another 10-15 minutes. After the specified time, remove the cauldron from the fire, inhale the aroma by opening the lid of the cauldron, mix the contents and serve.

Many are interested in the question How much pilaf is being prepared?”, I answer 1-1.5 hours, along with frying meat, vegetables and cooking rice. If by this question you mean " How much to cook rice in pilaf“Then 40 minutes.

If you do everything according to the recipe, then you will get a delicious crumbly pilaf.

Pilaf is served with achchik-chuchuk salad. These are thinly sliced ​​large pink tomatoes, onions, bell peppers and hot peppers for spiciness. You can green radish, thinly chopped and poured with oil.

Rice

This is the main stumbling block of all cooks who have ever cooked pilaf. Nevertheless, almost all of them agree that devzira rice is the best, as well as other Uzbek and Tajik varieties.

You can try to cook pilaf with other types of rice, but preferably not too starchy. And in any case, the rice should be washed well before laying (until the water is clear). This will wash away the starch dust and prevent the pilaf from sticking together. Cooks also advise soaking it in cold water for an hour or more.

By the way, instead of pilaf, you can use wheat, chickpeas, corn and mung beans. But that's a slightly different story.

Meat

Lamb is traditionally used for pilaf, but beef is also suitable. You can also use pork, although Muslim cooks are unlikely to forgive you for this. A chicken option is also possible, but it already has little in common with the classic Uzbek pilaf.

It is better to choose the meat of adult animals: it gives the necessary rich taste.

The meat must be cut into fairly large pieces, about 5 × 5 cm or a little more. You can fry meat in large, non-portioned pieces and grind it just before serving. It is believed that the larger the piece, the juicier the finished meat will be.

Vegetables

There are two main vegetables in pilaf: onions and carrots. Onions can be used. It is more difficult with carrots: in Central Asia, pilaf is often cooked with yellow carrots, but in its absence, the usual orange one is also suitable.

The main rule is not to grind. Onions are cut into rings or half rings, carrots are cut into large sticks about 5 mm thick. If you finely chop vegetables and meat, you will no longer get pilaf, but rice porridge.

Oil

For the preparation of pilaf, either odorless vegetable oil, or animal fat (tail fat), or both types together are used. At home, the easiest way to use refined sunflower oil.

No need to skimp: pilaf is a fatty dish. On average, 1 kg of rice takes about 200–250 ml of oil.

Spices

There is a lot of room for experimentation here. And yet, more or less traditional seasonings can be distinguished:

• garlic (slightly peeled and laid with whole heads);
• hot red pepper (laid with a whole pod);
• zira;
• barberry;
• ground black or red pepper.

You can also add thyme, coriander, suneli hops, saffron or other spices to your taste in pilaf. The easiest way is to use a ready-made seasoning mix.

Other Ingredients

In addition to the components listed above, pre-soaked chickpeas and dried fruits are often added to pilaf.

What dishes to choose

A cauldron, a cauldron and another cauldron. With thick walls. In it, the meat does not stick, and the rice cooks evenly and remains crumbly. It is best to use a cast-iron cauldron (especially if you cook pilaf on a fire), but aluminum will do.

A duck can be a good substitute for a cauldron. But a saucepan, a deep frying pan, a wok and other kitchen utensils will not give the desired effect, no matter how much you want it.

The basic principle of pilaf is as follows: first, zirvak is prepared (meat and vegetables fried in oil with spices and broth), and then rice is poured on top.

The standard proportion for pilaf is equal parts of rice, meat and carrots. The number of onions may vary, but be at least 1-2 heads. The same with garlic.

Heat up the pot and pour the oil into it. It should warm up well so that later the ingredients can brown quickly.

Next, the onion or meat is fried. If you are cooking pilaf with a lot of onions, you can fry the meat first. Spread it into the cauldron gradually so as not to bring down the temperature, and do not turn over immediately - otherwise it may begin to release juice.

Onions need to be fried until golden brown so that the finished broth gives color to the rice.

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When the meat and onions are fried, carrots are laid. It is fried for several minutes until softened.

Then all the ingredients are poured with hot water. It should cover the meat by 1-2 cm. Garlic, red pepper pod, spices and other ingredients are put next. Everything is salted to taste (or a little more salt is added than you like: the rice will absorb it) and cooked over moderate heat for at least 40 minutes until the meat is tender.

After the zirvak is cooked, rice is laid. It is better to do this with a slotted spoon to distribute the rice evenly. From above it can be flavored with a couple of pinches of cumin - for flavor.

1. Rice is drowned in the broth (if necessary, more hot water is added through a slotted spoon so that it covers the dish a little) and stewed open until the water is completely absorbed (about 20 minutes). Then the fire is turned off (if the pilaf is cooked on a fire, then by this moment the firewood should simply smolder), the cauldron is covered with a lid and the rice is left to steam for about 15-20 minutes.
2. After laying the rice, the cauldron is immediately closed with a lid and the contents are stewed for about half an hour at minimum heat, and then for about 10 minutes it comes without fire.

When the fire is turned off, wrap the lid with a towel: it will absorb the condensation and prevent it from getting into the dish.

Garlic and pepper are removed from the finished pilaf. If large pieces of meat were used for cooking, then they are also taken out, cut and spread on top of the mixed pilaf. If small pieces were used, you can mix the pilaf with them.

Pilaf is traditionally served on a large plate and topped with a head of garlic. This dish goes best with fresh vegetables.

Do you know other secrets of cooking pilaf? Share them in the comments.

Pilaf is a traditional dish of oriental cuisine, the most famous and delicious dish, the real king of kings (shah-an-shah) of the Central Asian table (dastarkhan).

The variety of recipes for making this dish is amazing, in Uzbekistan alone there are a great many of them.

In every corner of the Uzbek Republic, as well as in the capital itself, pilaf is cooked differently.

Real doks and aksakals in their business, namely in the preparation of pilaf, are based on the recipes of their ancestors, which are passed down from generation to generation.

How to cook Uzbek pilaf at home? Many people ask this question, they are afraid of the complexity of the process of preparing this fragrant and nutritious dish.

But in vain, it’s worth a little practice on your own - and it will start to turn out to cook pilaf!

Each type of pilaf is tasty in its own way, but, like any other dish, osh (pilaf) has its own general principles and cooking features, which are an integral part of this dish.

How to cook pilaf at home - general principles and important points for making this oriental dish

It is customary to cook pilaf on a live and open fire, in a cast-iron cauldron. But in the absence of the latter, it can be used for cooking - a duck, a goose, in general, the main thing is that the walls of the existing dishes are thick and keep heat for further even heating of the rice.

The traditional Eastern pilaf is prepared only from lamb with the addition of fat tail fat, which, when fried, turns into very tasty greaves (recommended to eat hot with Uzbek flatbread). But you can cook pilaf (its taste does not deteriorate at all) from pork, beef or poultry.

In order for the pilaf to turn out crumbly, it is necessary to pay great attention to the choice of rice, since the preparation of the future pilaf depends on this main component of the future pilaf. For pilaf, you need to select varieties of long-grain rice with a low content of starch in it. Hard varietal rice with transparent grains is dense, does not boil soft and perfectly absorbs water.

Oil also plays a leading role in the manufacture of pilaf, since it is it that absorbs odors and gives flavor to the future dish. Oil in classic pilaf is used - cottonseed, sunflower, sesame. It is not recommended to cook the dish in olive oil because of its low heating temperature.

What pilaf definitely cannot do without is spices. The main spices of this fragrant dish are zira, turmeric, barberry, sweet red pepper, saffron, hot pepper (you can use a pod). In the absence of these spices separately, you can purchase a special set for pilaf in the store. Pilaf loves spices, no need to regret adding them to zirvak when cooking it.

If the zirvak is prepared correctly, then the pilaf will succeed - so they say. Zirvak is a combination of all the ingredients of pilaf: meat, vegetables, dried fruits, along with seasonings and broth. Cooking correctly, zirvak for pilaf is a real art, since the aromatic data, taste and appearance of the future dish depend on it.

How to cook Uzbek pilaf at home is very simple, there are many recipes, you just need to follow the rules and sequence of making this dish.

Recipe 1. "Uzbek pilaf at home: in a cauldron"

Ingredients:

Lamb - 1 kg.

Kurdyuk - 200 gr.

Carrot (yellow or orange) - 1 kg.

Rice - 1 kg.

Onion - 500 gr.

Oil (cotton or sunflower).

Garlic - 2 heads.

Chickpeas (pre-soaked) - 250 gr.

Kishmish - 150 gr.

Hot pepper (pod) - 2 pcs.

Spices - zira, turmeric, barberry, saffron, red pepper (sweet).

Cooking method:

Rice must be washed 6-7 times and put aside with water. Meat cut into large pieces. If there are bones, then you need to cut them (but not grind). Peel the carrots and cut into medium-sized strips. Onions need to be chopped into rings or half rings.

Then you need to heat the cauldron and pour oil into it. Next, make a strong fire and wait for the moment when smoke comes out of the cauldron - this will mean that the oil has calcined. Next, you need to throw a little onion into the oil so that it absorbs all the harmful substances of the oil. When the onion darkens, take it out and discard.

After that, it is necessary to throw meat with bones into the cauldron and fry it on the same high heat until a golden crust forms. If there is a lot of meat, then it needs to be fried in portions. The meat with bones is covered with a golden brown crust, take it out of the cauldron and throw in the next portion. After all the meat is overcooked, it must be put back into the cauldron and add the onion to it.

After the onion is lightly browned, you need to add carrots to the cauldron, wait a few minutes and mix all the ingredients.

When frying meat with vegetables, do not forget to stir them periodically with a slotted spoon. When excess moisture leaves the carrots, you should try to shift the bones with meat to the bottom of the cauldron.

Next, the fried components must be poured with water (per 1 kg of rice - a liter, 1,200 water, depending on the rice variety). Put spices, pepper, garlic and cook zirvak for 30-40 minutes over medium heat.

15 minutes after the start of cooking, zirvak should be salted so that it seems saltier than usual. Since in the future rice will absorb salt and normalize the salt balance of pilaf. You also need to put chickpeas in a plov, which will reach readiness in 20-25 minutes.

Now you need to move on to throwing rice. Rice is laid in a cauldron in small portions and leveled on the surface. Water should slightly cover rice (somewhere on the finger). It is better to underfill rice with water than to eat boiled porridge later.

Important! Layers of meat, onions and carrots do not interfere. Each component must be prepared separately.

Now, over high heat, the water should completely evaporate.

After the water has evaporated, rice should be collected with a slotted spoon in a slide (gently pushing the slotted spoon between the wall of the cauldron and rice to the very bottom, without destroying the layers).

Now the pilaf must be tightly closed with a lid and reduce the heat to a minimum. Cook, thus, pilaf for another half hour.

When the pilaf is ready, put it in a lagan, put garlic in the middle of the dish and sprinkle the entire surface with meat.

Recipe 2. "Pilaf at home in a slow cooker"

Ingredients:

Pork - 0.5 kg (pulp).

Rice - 500 gr.

Onion - 3 pcs. (small size).

Carrot -3 pcs. (small size).

Vegetable oil - 150 ml.

Water - 700 ml.

Cooking method:

Rice must be washed several times under water. Pour oil into the bowl from the multicooker and set the “Baking” mode.

Peeled and chopped onion must be placed in a slow cooker and fry it a little. Then, to the onion, you need to add the carrots cut into strips and the meat, cut into small pieces. Meat and vegetables must be fried for 10 minutes, stirring constantly.

At the end of the time of the specified program, rice must be added to the multicooker. Then you need to fill all the components with water, add salt, spices and set the multicooker to the pilaf cooking mode.

After the pilaf is cooked, it must be mixed and served with a salad of tomato and onion.

Recipe 3. “Pilaf at home in a seafood slow cooker”

Ingredients:

Rice - 300 gr.

Oil (olive) - 60 ml.

Bulb.

Broth - 0.5 l.

Seafood: shrimp, mussels, fish fillet - 300 gr.

Corn (canned) - 1oo gr.

Spices - turmeric, paprika, cumin, coriander, saffron.

Cooking method:

Pour olive oil into the multicooker cup.

Then chop the seafood, chop the peeled onion into small cubes, peel the pepper from the seeds and chop into half rings.

Then you will need to turn on the multicooker in the “Baking” mode for a few minutes.

Then you need to put rice, spices in a bowl, salt, pepper and pour all the components with broth.

Set the multicooker to the “Pilaf” mode and cook the food for an hour. After the pilaf is ready, he needs to let it brew for 15-20 minutes.

Garnish the pilaf with mint and half a lemon.

Recipe 4. “Pilaf at home in a chicken fillet pan”

Ingredients:

Chicken fillet - 1 kg.

Sunflower oil).

Rice - 500 gr.

Carrot - 3 pcs.

Onion - 3 pcs.

Spices - zira, barberry, turmeric.

Cooking method:

Rice should be thoroughly washed and set aside to swell. Next, the chicken pulp must be washed and cut into small pieces, chop the onion into half rings, chop the carrot into strips.

Now you need to put the chicken in the pan and continue the frying process for several minutes, stirring it alternately. Next, you need to add carrots to the onions and meat and fry it until half cooked.

Then all the ingredients must be poured with water, seasoned with spices for pilaf and mixed. And then, covering the future pilaf with a lid, cook it for another 20 minutes.

Next, put the rice on the meat, level it and pour boiling water over all the components (one finger above the rice). Close the pot tightly with a lid and reduce the heat. Thus, pilaf should be cooked for 20 minutes. Then the lid must be opened, holes should be made in the pilaf to evaporate water and cook it for another 10 minutes.

After cooking, pilaf should be infused. You can serve this dish with a salad made from radish with onions and mayonnaise.

Recipe 5. Uzbek pilaf at home: in duck

Ingredients:

Rice - 400 gr.

Vegetable oil.

Chickpeas (soaked in advance) - 0.5 cups.

Beef (pulp) - 600 gr.

Carrot - 2 pcs.

Onion - 2 pcs.

Quince - 2 pcs.

Garlic - 2 pcs.

Raisins - 60 gr.

Cooking method:

Cut the beef into small pieces, chop the onion, cut the carrot into strips, cut the quince into slices, and peel the garlic from the top layers of the husk.

In the ducklings, first the meat, then the onions and carrots, fry until golden brown. Add quince, chickpeas, pour all the ingredients with water and simmer for 20 minutes.

After this time, it is necessary to salt and pepper the zirvak and add spices to it.

Put the rice in the roaster in an even layer, add more water so that it covers the rice, and cook the pilaf with the lid open over low heat for about 20 minutes.

Then you need to put the chicken with pilaf in a heated oven and darken the dish for another half hour.

Then mix the pilaf - and you can start the meal.

Recipe 6. "Pilaf at home in a pot with beans"

Ingredients:

Rice - 400 gr.

Beans - 100 gr.

Carrot.

Oil - 90 ml.

Salt, pepper.

Cooking method:

Beans can be soaked in advance, or opened until fully cooked.

Carrots and onions must be finely chopped. When the beans are cooked, you need to add vegetables and vegetable oil to it. Cook the above components for 10 minutes.

Then you need to add rice to the vegetables, pour it with water, pepper, salt and season with spices.

The pan must be closed tightly with a lid, reduce the heat and cook pilaf until the rice is completely cooked and the water evaporates.

Then you need to mix the pilaf, remove from heat, wrap the pan in a towel for 15 minutes. Pilaf is ready - you can serve it to the table.

How to cook Uzbek pilaf at home - tricks and tips

In order for the meat in pilaf to cook and turn out juicy, it must be cut into large pieces.

In order to get pilaf, and not porridge-rice, you need to rinse at least 7 times and leave for 2 hours in water. Excess starch will go into the water and the rice in the pilaf will turn out crumbly.

In order for the pilaf to simmer well at the end of its preparation, you need to wrap gauze or a towel in the form of a tourniquet around the edges of the lid along the diameter - this will be a kind of sealant.

Almost all dried fruits can be added to pilaf, then it can be called sweet, and it will taste with some pleasant sourness.

If you cook the pilaf fry for a long time, as a result, the rice in the dish will turn out to be dark in color, and if the components are not fried, the dish will come out light and elegant.

After absorbing such a delicious, fragrant and nutritious dish, you must definitely taste and quench your thirst with hot green or black tea.