Everyone cooks the popular pilaf dish, but it has its own secrets, without which, instead of aromatic, crumbly, tasty food, you get a good, but still porridge. Learn how to cook a delicious pilaf from our article.

Basic recipe for cooking pilaf with pork

To properly and tastyly cook pilaf, you need to know the following:

  • Rice must be special varieties. Ideally, this is the Uzbek dev-zira. In his absence, "Krasnodar" round will do.
  • Carrots are taken large, bright, sweet, they are laid a lot. If you get the Uzbek yellow, you can cook a more authentic dish. But the taste of such a root crop is insignificant.
  • Onion. The most acute varieties go to pilaf, but put the white salad for another dish. Luke does not need much.
  • Water is important, it makes up a significant specific share of pilaf. So take a purified, ideally spring.
  • Meat. Uzbeks and in general all residents of the East prepare the dish in question mainly with lamb and beef. We are used to pork. Pilaf is delicious with any meat, including poultry, which we undertake to tell you about.

The classic pilaf is the fire of a bonfire, large pieces of fried lamb stewed with rice, a slightly stuffy aroma of zira and a light sourness of barberry.

But in an ordinary apartment, such a complete set is impossible. What to do?

So, if you need a basic recipe for a good hearty meal for dinner, cook pork pilaf - a rather quick and win-win option.

Such products will be required:

  • medium-sized pork sliced ​​- 400 g;
  • bulbs - 2 medium;
  • carrots - 2 large (if it is small, take more);
  • dry rice - 2 glasses;
  • clarified vegetable oil - take enough to fry meat;
  • garlic - 5 cloves;
  • spices - salt, a few leaves of parsley, a pinch of zira, a few peas of pepper;
  • pure water - 5 glasses.

Cooking like this:

  1. Soak the rice, first rinsing it well to clear water.
  2. Pour oil into a cauldron or ducklings from cast iron, heat and fry pork pieces until beautiful.
  3. Frying very quickly, we put onion chopped in half rings.
  4. Reduce the heat and add chopped carrots.Important! You can’t rub carrots, it sprawls in the pilaf and turns it into porridge. Only bars of sufficient length and thickness!
  5. Fry the carrots a little, add salt and pour water - under the cover of zirvak (this is the name for this pilaf blank) it will be stewed for 10 minutes.
  6. Ready zirvak is sure to be added - “empty” rice is placed in it, which will take salt. And therefore, a little overshot does not hurt the zirvak. But only a little bit, for, as the well-known connoisseur and connoisseur of pilaf, Stalik Khankishiyev, said, the pilaf was not salted on the table, and the salting was on the back.
  7. In ready gravy, pour prepared rice. We will smooth the surface with a slotted spoon and be sure to thrust the garlic deep into it - you can whole, as Asian cooks do, or you can put and disassembled cloves.
  8. Add hot water further. We take it so that the liquid level is twice as high as the level of the cereal.
  9. It remains to install a lid on the cauldron and let the dish stew for another half hour or a little more.
  10. Having removed the cauldron from the fire, let us stand it for a little more time for the rice to stub.

Azerbaijani

A slightly unusual option for us is different in that thick, aromatic, rich meat sauce and large pieces of meat are not mixed with cereal here, but served as an addition to boiled rice. To the common dish, another “trick” is being broken and offered - gazmakh.

Azerbaijani pilaf is also characterized by an unusual way of cooking cereals - rice is cooked on a fresh cake, which is then eaten with pleasure.

Here are the products you need to purchase:

  • lamb - 0.7 kg;
  • butter (it is better to use ghee) - 100 g;
  • bulbs - 5 pcs.;
  • turmeric or saffron - a pinch;
  • raw pumpkin - 250 g;
  • raisins - half a glass;
  • pomegranate - half the fruit;
  • rice groats - the exact dosage is not required, since it is boiled separately.

For gasmach:

  • 1 egg
  • flour;
  • cold water.

Cooking:

  1. Boil rice in slightly salted water, drain.
  2. Knead a tough dough in water with the addition of eggs and a small amount of salt. Roll out thinly and lay out the walls of the dishes with dough, where rice will be cooked.
  3. Distribute one half of boiled rice, dissolve a pinch of turmeric in melted butter and tint the remaining rice with this solution.
  4. Flavor the light part with oil, then add a yellowish tint and pour over it too. Put on fire under a lid and simmer to combine all tastes and aromas.
  5. Chop the lamb in large pieces - this is how the meat is served in this pilaf. Transfer pieces of pumpkin, chopped onion to the cauldron or roasting pan, add salt, pour a little juice of fresh pomegranate (if any) and pour raisins and spices.
  6. Pour half a glass of boiling water and let the zirvak ripen for about 30 minutes over low heat.
  7. Serve by putting rice on a round large common dish. On top of it, distribute aromatic and thick meat zirvak with vegetables and lamb. Throw a handful of pomegranate seeds for beauty, and also serve broken gazmakh pieces.

Duck cooker recipe

For 2 cups of rice is taken:

  • duck - 700 g;
  • carrots and onions - 1 pc.;
  • zira, barberry - a pinch;
  • garlic - half the head;
  • water - 4 glasses;
  • salt, seasoning you love.

 

Working process:

  1. Soak the rice, after washing it well.
  2. Put small pieces of duck fat into the bowl of the multicooker, heat in the frying mode.
  3. Get the greaves, transfer the pieces of duck meat into the fat and fry for a quarter of an hour.
  4. Cut onions, fry, add carrots chopped into cubes.
  5. Add water to the zirvak, add spices, and salt well. Set the quenching mode and leave for 10 minutes to leave the zirvak alone.Important: If the duck is very oily, remove excess fat. If duck fillet is used, then, on the contrary, take vegetable oil or other animal fat for roasting.
  6. Put the rice, align and cook. Typically, the "pilaf" mode is designed for 40 minutes. Gently mix the finished dish.

Loose chicken pilaf in a cauldron

Chicken pilaf is the easiest, most affordable and fastest. You can use whole chicken, as well as chicken legs and thighs.

Products:

  • rice "Krasnodar" or long-grain - 0.7 kg;
  • legs - a pair of pieces;
  • turnip onions and medium-sized carrots - 1 pc.;
  • vegetable oil - for frying;
  • garlic - half the head;
  • salt, pepper, bay leaf.

We do this:

  1. Fry the chicken slices in vegetable oil thoroughly.
  2. Separately, fry chopped onions and a couple of cloves of garlic until beautiful. At the end of the frying, put the chopped carrots and a little toss.
  3. Add vegetables, mix with meat, pour pepper, bay fox, salt everything. Spread evenly soaked rice for half an hour and pour boiling water so that it covers the cereal.
  4. Leave a slow fire and cook on it for half an hour pilaf until rice is soft. If the latter is damp, and the water has already evaporated, you can still pour a little boiling water.

How to cook deliciously without meat

Lenten table can be diversified pilaf without meat. Instead, you can use quince, but we suggest cooking lean pilaf with mushrooms. It differs from ordinary rice with "forest meat" by the presence of delicious and fragrant oriental spices - it is zira, turmeric and barberry that add pilaf a real oriental touch.

Products for a pound of rice will require such:

  • mushrooms (oyster mushrooms, champignons are suitable, it is even better to cook with wild mushrooms) - half a kilo;
  • onions and carrots - 3 pieces each;
  • garlic - head;
  • turmeric, zira, hot red pepper, barberry - a pinch;
  • salt to taste;
  • vegetable oil - for frying vegetables.

Cooking lean pilaf like this:

  1. In a thick-walled cauldron or duckweed, we heat the butter and fry the onion chopped finely.
  2. Add chopped mushrooms, fry them too. Then - chopped carrots and spices. Potom to make all the vegetables soft.
  3. Add the soaked rice, salt, in the middle we stick the garlic directly in the husk.
  4. Pour boiling water over everything and let it simmer until the cereals are ready over low heat.

Cooking lamb at the stake

Some skill is required here. The principle of preparation is standard, but it is difficult to handle a fire. The fact is that in order to maintain the necessary strength of fire, you will have to either light a fire, or throw logs, making fire minimal. The rest of the pilaf at the stake is prepared in the same way as regular pilaf on the stove.

Exactly the same amount of meat is taken per 1 kg of rice - it can be either mutton or any other meat up to poultry.

We also prepare the following products:

  • carrots - 600 g;
  • spicy onions - 200 g;
  • garlic - a whole head;
  • clarified oil (you can take sesame in half with corn or sunflower) - a glass;
  • zira, black peppercorns, barberry;
  • salt - 2 tbsp. l .;
  • water.

Now the process itself:

  1. We wash the rice well and leave it to soak, but for now we are doing zirvak.
  2. We cut onions in half rings, carrots with cubes. The meat is chopped into small pieces.
  3. We warm oil in a cauldron to a blue haze, throw onions and quickly fry until beautiful color.
  4. Add meat, fry. Solim. Sprinkle carrots, do not interfere while it is fried.
  5. Pour pepper and zira. Pour some water to cover the vegetables and meat. Stew under the lid over low heat. This is a zirvak.
  6. After 40 minutes, try the salt, if necessary, add. Zirvak slightly peresalivaemy in the calculation of Fig.
  7. Put the groats, smooth, add the whole garlic and pour everything on two fingers over the rice with water.
  8. The liquid should boil strongly so that only a little remains on the edges of the cauldron. Make a minimum of fire, collect the rice with a slide and cover the cauldron. We also languish pilaf for half an hour.
  9. Mix rice, arrange on plates.

Appetizing Uzbek pilaf

Uzbek pilaf - pride, national heritage of Uzbeks and ... hundreds of cooking options that vary in each region and even the region of Uzbekistan. Ferghana pilaf is considered a classic recipe; it is prepared from lamb. We buy products based on the amount of rice.

If we have 1 kg, then we respectively acquire:

  • lamb or any meat - 0.8 kg;
  • red carrots - the same amount;
  • vegetable oil (whoever loves, can take fat tail fat in half with vegetable oil or lard) - 350 g;
  • onions - 0.15 kg;
  • salt, spices (zira, barberry, turmeric).

How to cook Uzbek pilaf:

  1. In a cauldron we heat fat or we heat oil.
  2. Throw a couple of pieces of medium-sized meat into it.Important: Uzbeks do not consider meat as the main product in pilaf, therefore they cut it into one bite, and in the dish it does not prevail.
  3. When, after 3 minutes, the pieces are fried and the meat flavor comes out of them, it is better to take them out for now, and put onions in half rings in their place and evaporate water from it. Due to strong fire, this will happen quickly, and the bow will turn golden.
  4. Add meat to the onion, add salt and put half the carrots. Well, if you can find yellow, Uzbek carrots. The color of pilaf is different from it, although it does not greatly affect the taste. So, at this moment you need to lay out the yellow carrots, salt it and sprinkle with zira. How to fry a little - add the second part of the carrots (now red). Hold it on the fire again and mix. Sprinkle with the remaining spices.
  5. Throw a handful of dry barberry - he will add eastern sourness to the dish. Do not forget to put a whole uncooked hot pepper and a completely unpeeled, directly in the husk head of garlic.
  6. Pour boiling water over the edge very carefully, covering vegetables and meat. Cover the cauldron and simmer its contents for 40 minutes over low heat.
  7. Meanwhile, I wash my rice well from flour and dust. This is very important, because poorly washed rice will make the dish sticky, which is contraindicated for Uzbek pilaf.
  8. Put the rice in a zirvak, add salt again (salt goes per 1 kg of rice, 1 tbsp.spoonful without salt).
  9. On a finger above the level of rice, pour boiling water quickly to a boil and, closing the lid again, cook over low heat until the liquid evaporates.
  10. You can say our pilaf is ready. Under the lid, he still needs to stand for a while, rest, and that's it!

They serve Uzbek pilaf with a special salad of thinly sliced ​​ripe tomatoes and the thinnest onion rings with pepper and salt.

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