How to make delicious pilaf. Uzbek pilaf recipe - how to cook the right tasty pilaf

Do you know how to make pilaf crumbly? You get crumbly and aromatic rice and delicious tender meat with vegetables and spices. Then we can say that everything really works out as it should. Or is it the other way around? The rice sticks together and looks like a sticky porridge, and the meat is tough. If so, then a few things might help you a lot. simple techniques, which will be discussed below.

In my family, my dad always cooked pilaf. While still in the army, one of his friends, an Uzbek by nationality, taught him to cook real Uzbek pilaf. I couldn’t do pilaf for a very long time. There were difficulties with rice: it turned out to be just rice porridge, no matter how you cry! But through experimentation and watching several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does pilaf begin? Of course, with meat selection. Classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and some may simply find lamb too oily. When choosing meat for pilaf, you just need to choose meat that is not too tough and “dry”. There should still be fat in it - this will help the meat retain its juice.

The key to delicious pilaf is right choice rice. There is only one criterion here – quality. If you choose the so-called “cut”, you will definitely not get crumbly pilaf from it. Long and parboiled rice grains are guaranteed to not stick together, but their taste and texture are a bit rough in my opinion.

I give preference rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and can be purchased at an affordable price. Before cooking pilaf, it is important to rinse the rice thoroughly. The water must be drained at least 10 times until it becomes clear. The rice needs to be allowed to dry. It is also important to maintain the proportion - 1 glass of rice and 2 glasses of water.

Uzbek pilaf must have garlic. It does not need to be completely peeled: just remove the husk, leaving the cloves in a dense peel. Don't skimp on the carrots– it gives the pilaf a pleasant sweetness and beautiful color. There is no need to stir it. The carrots are laid out on the meat in an even layer. You need to pour water into the pilaf not cold, but very hot. Its quantity is determined by the amount of rice.

A simple recipe for pilaf with pork

• Cut the meat into large cubes (2 to 3 cm sides) and fry over high heat in a deep and wide frying pan. You should not let the meat release its juice - it must remain inside each piece.
• Cut the carrots into thin strips, finely chop the onion, and divide the garlic into cloves. Place onion, garlic on the meat, add spices, salt and carrots and cook zirvak (the so-called meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
• Advice: There is one trick regarding salt - you need to add a little salt to the zirvak so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
• Boil water in a separate pan.
• Pour the rice into the frying pan (or cauldron in which the meat is cooked). Distribute it evenly over the entire surface and pour hot water. You can’t mix pilaf! Pilaf should have three layers: meat, vegetables and rice.
• Cooking pilaf under closed lid over medium heat. When the water level goes below the surface of the rice, take a wooden stick and make holes all over the surface of the pilaf to allow the water to boil away, leaving the rice crumbly.

The secret of crumbly pilaf: summing it up

1. Choose the right variety of rice.
2. Rinse it well (the water should be clear).
3. Pour required quantity hot water.
4. Make holes to allow the water to boil away.

Other recipes with meat:

Pilaf... Just say this word - slowly, in a sing-song voice, with gusto. Isn’t it true that your nose immediately senses the aromas of oriental spices, you suddenly want to swallow, and somewhere in the pit of your stomach a sweet languor arises - anticipation of the amazing, unique taste of this delicious dish? So what are you waiting for? Let's run for groceries and learn how to cook real pilaf in the Uzbek style!

Do you want to cook the kind of pilaf that always turns out? Then follow this recipe and the pilaf will be simply delicious! This recipe will allow you to learn how to cook pilaf so that the rice remains crumbly, the pilaf does not burn and does not turn into porridge. At the same time, very little active time is spent when you have to be in the kitchen and cook. Pilaf, after some preparation, prepares itself, and you just wait and relax.

If you don’t know how to cook it yet, you will definitely learn. Of course, there are a huge number of pilaf recipes, and everyone will tell you that the correct one is the one they know. Yes, everyone is essentially right. Some people cook this way, some others differently. I propose a certain average basic recipe for pilaf, which is most suitable for the majority of people who cook on a gas or electric stove. I understand that pilaf is open fire, with raisins, barberries, peas and fat tail fat may seem more authentic to some.

Yes, it’s possible, but where can you get a huge wok, an open fire, lamb and barberries to cook pilaf for dinner? I think that this is not available to everyone. At home we usually cook regular pilaf, although it’s kind of sad to call it regular. After I learned how to cook it, it is now a very tasty and wonderful pilaf. Try to cook it too, I’m sure everything will work out!

Products for cooking pilaf

• Rice – 2 cups;
• Meat – 400 grams;
• Onions – 2-4 pcs.;
• Carrots – 2-4 pcs.;
• Bay leaf – 3 pcs.;
• Garlic – 3 cloves;
• Sweet peas – 3 pcs.;
• Zira – 1/2 teaspoon;
• Salt - to taste;
• Vegetable oil - for frying;
• Ground black pepper;
• Drinking water – approximately 5 glasses.

Pilaf recipe

First we need a piece of meat. In this case, I had access to pork, but pilaf is very tasty from beef or lamb. The meat must be thoroughly washed and films removed if necessary.

Now cut the meat into small cubes. I like it when the meat in pilaf is cut quite finely, but sometimes you want larger pieces. Basically, cut it however you like.

Place the meat in a preheated pilaf cauldron with vegetable oil. Vegetable oil can be replaced with lard or fat that is available to you.

Stir the meat in a cauldron and quickly fry it over high heat until crusty. It is not at all necessary to simmer it and wait for it to cook inside - now all we care about is the golden brown crust.

Peel the onions, wash them well and cut into large half rings. When the meat is fried, place the onion in the cauldron with the meat, reduce the heat slightly to medium. Then mix everything well and fry the onions until light golden brown.

Peel the carrots, wash and cut into small cubes. If someone thinks that carrots for pilaf should be cut into strips - please! I just prefer small cubes. They spread throughout the pilaf and it seems to me that this makes the pilaf taste better. Add carrots to the cauldron with meat and onions and simmer briefly over medium heat.

Salt everything well, add spices: bay leaf, pepper and cumin. If any of you uses other spices for pilaf, use them. For example, I don’t always put cumin - it has some special oriental aroma. It makes pilaf seem richer to me, but I don’t always want that. Apparently it depends on everyone's eating habits and taste preferences.

After adding salt and spices, stir and pour in a glass of drinking water. Bring it all to a boil and reduce heat. You have got a zirvak - this is the name of the base for pilaf. Some call the base for zebra pilaf, etc. - these are already local variants and dialects.

Boil the zirvak for a short time, about 5 minutes, over low heat with the lid of the cauldron slightly open, then carefully (while it’s hot) try a little of the broth - it should be slightly salted. This saltiness should be enough for the rice and water added afterwards.

Then rinse the rice thoroughly. Ideally, you should wash all the flour out of it and the water should become clear during the washing process. Now carefully place the rice in the cauldron on the zirvak, carefully distributing it over the entire surface, but do not mix! Take a slotted spoon or plate and pour it over the rice. drinking water based on 2 cups of rice, 4 equal cups of water. Less rice means less water. Water in the zirvak is not taken into account. Be sure to pour in the water carefully so as not to mix the rice with the meat. Rice should lie in one top layer on the zirvak.

Close the cauldron with a lid and bring to a boil over maximum heat.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Housewives often wonder, look for recipes on how to cook pilaf at home, experiment, practice so that it is tasty, crumbly, and takes little time to cook. In our age of food diversity and availability, household appliances You can cook pilaf from any nationality or invent your own signature recipe for this dish.

How to cook pilaf correctly

To prepare delicious pilaf, you need to choose the right type of rice, meat, and dishes. For example, Asian chefs claim that the best pilaf is the one made from lamb, with fat tail fat, over an open fire, in a cast iron cauldron, and should be cooked exclusively by a man. However, this does not mean that you cannot make delicious pilaf from other ingredients at home. Today there are many recipes that prove this.

What is needed for pilaf

Classic real pilaf is made from lamb. Brisket, ribs, shoulder, or back of lamb are often used. However, other types of meat can be used as a meat component: pork, beef and even poultry, as is done in the East, in Central Asia. This is a food with high nutritional value, so the type of meat directly affects the overall calorie content.

Uzbek pilaf, according to the classic recipe, is prepared with animal fat, for example, melted lamb fat, and rarely with unrefined vegetable oils. The strong smell and taste of vegetable oil can drown out the taste of other ingredients. Often a mixture of animal and vegetable fat is used for frying, which increases the digestibility of products.

The key to the recipe is the spices. It's kind of creative process, the combination of spices and spices completely determines the aroma. However, there is basic set, which consists of barberry, hot pepper in a pod or ground form. To make the dish aromatic, cumin, suneli hops, garlic, thyme, and coriander are often added. Saffron is sometimes added to these spices, which gives it a characteristic golden color.

In addition to meat and cereals, the composition includes vegetables and sometimes dried fruits. Traditionally, coarsely chopped carrots are added to the dish. In the Caucasus and India, this vegetable is not used at all. They also put onions, a whole head of garlic, previously peeled. The addition of dried fruits enhances the taste; in some recipes you can find dried apricots, prunes, raisins, and figs. They are added after frying meat and vegetables. Cereals should be mentioned separately.

How to cook crumbly pilaf

To make the pilaf tasty and crumbly, it is better to use long-grain varieties of cereal with a low starch content. Tajik and Uzbek varieties are ideal - alanga, oshpar, devzira, kenja. You can also use Arabic, Italian and Mexican rice to make paella. All these varieties are hard and practically do not lose their shape during prolonged heat treatment.

Other varieties are softer and may stick together when cooked. If you decide to use one of soft varieties rice cereal, then it needs to be rid of starch as much as possible, this will make the pilaf crumbly. To do this, you need to wash it, soak it in cold water, periodically changing the water. To diversify the taste, instead of rice you can use pearl barley, wheat, corn and even peas.

Utensils for preparing pilaf

It is impossible to make the right pilaf in the “wrong” container. Traditionally it is prepared in cast iron cookware or an aluminum cauldron with a thick bottom. How to cook the right pilaf without the right utensils? In extreme cases, the cauldron can be replaced with a duckling or a pan with a thick bottom. Such dishes do not allow the grain to burn; it simmers slowly and cooks evenly, unlike enamel products, French fryers, and woks.

Pilaf recipes

The ideal pilaf recipe will depend on the taste preferences of each person or family in general. At first, you can safely experiment with types of meat, vegetables, dried fruits, spices, herbs, and cooking utensils. Cookbooks can help with this detailed description recipes and the presence of photographs, corresponding sites, which also often provide an extensive catalog of photos and cooking options. Over time, through trial and error, you will find the best recipe in your opinion or create your own culinary masterpiece.

Uzbek pilaf

• Cooking time: 2 hours 30 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 210 kcal per 100 g.
• Cuisine: Uzbek.

Pilaf is considered traditional dish Uzbek cuisine. To create Uzbek or Samarkand pilaf, lamb is used. Eastern people are famous for their hospitality, and table decoration is key. This dish is perfect for a feast. Includes large number vegetable oil, so it has great nutritional value. You can decorate the dish with spices (barberry, garlic), then your pilaf will not differ from the photos on the Internet.

Ingredients:

• rice – 1 kg;
• lamb – 1 kg;
• carrots – 1 kg;
• sunflower oil– 300 ml;
• onions – 4 pcs.;
• dry hot pepper– 2 pcs.;
• garlic – 2 pcs.;
• dried barberry - 1 tbsp. l.;
• zira – 1 tbsp. l.;
• coriander (seeds) – 1 tsp;
• salt - to taste.

Cooking method:

1. Rinse the rice in several waters and wash the lamb thoroughly.
2. Peel the onions and carrots. Cut one onion into thin half rings, and carrots into finger-thick slices. Peel the garlic from the top husk without dividing it into cloves.
3. Heat the cauldron, then pour in the oil. When the oil is hot, place the peeled whole onion in the cauldron and fry it until it turns black, then take it out - you won’t need it anymore.
4. Then prepare the zirvak (base). To do this, fry the onion, then add meat to it, fry until a characteristic crust appears.
5. Add the carrots, fry without stirring for three minutes, then stir everything, cook for another 10 minutes.
6. Grind the cumin and coriander using your fingers or a mortar and pestle, add to the zirvak, then season with barberry, add salt to taste.
7. Reduce heat and cook until carrots are soft.
8. Pour in a 2 cm layer of boiling water, add hot pepper, reduce the heat and simmer the zirvak for an hour.
9. Drain the water from the cereal, place it in an even layer on the zirvak, then pour in boiling water through a slotted spoon so that it covers the rice.
10. After the water is absorbed, plant the garlic heads into the rice and cook until the rice is completely cooked.
11. Turn off the stove, cover with a flat plate and a lid on top, let it sit for about 30 minutes.

Azerbaijani pilaf

• Cooking time: 1 hour 20 minutes + 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 280 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Azerbaijani.
• Difficulty of preparation: difficult.

The recipe and technology are significantly different from preparing Uzbek pilaf. Cereals for this dish are prepared separately from vegetables and spices, in a separate bowl. The base can be very diverse, for example, lamb, poultry, game, fish, eggs, vegetables, fruits and even milk. Dried fruits, fruits, fresh fruits are often added to the recipe herbs: mint, thyme, tarragon.

Ingredients:

• lamb – 700 g;
• long grain rice – 700 g;
• butter – 200 g;
• dried apricots – 150 g;
• raisins (seedless) – 100 g;
• dried prunes – 100 g;
• chestnuts – 100 g;
• onions – 2 pcs.;
• chicken egg – 1 pc.;
• turmeric – 1 tsp;
• salt - to taste.

Cooking method:

1. Soak the rice in cool water, add a little salt, and leave for about 2 hours.
2. Cut the lamb into pieces weighing approximately 50 g. Boil in salted water, skim off the resulting foam during cooking.
3. Rinse dried fruits under running water, then pour boiling water for about 10 minutes. Make a cross-shaped cut on each chestnut. Blanch for 5 minutes. Drain in a colander and remove the skin under running cool water. Place the peeled chestnuts in fresh water and cook for 7 minutes. over low heat.
4. Peel the onions and cut into strips.
5. Heat a frying pan and melt half of the available butter. Add the onion and sauté until golden brown. Drain the dried fruits, add them to the pan, then add the meat. Simmer for 15 minutes, stirring occasionally. If the liquid evaporates quickly, add boiling water if necessary.
6. Drain the water from the container with rice, boil in fresh, lightly salted water, do not overcook. Drain in a colander.
7. In a separate container, mix 5 tbsp. l. boiled long rice with chicken egg, add some turmeric.
8. Melt the butter (leave a small piece of about 5 g), salt and turmeric in a separate bowl using a microwave or water bath.
9. Grease a cauldron or thick-bottomed pan with the remaining butter, place the egg-rice mixture on the bottom. Then lay out a layer of rice cereal, soak each layer with melted butter and spices.
10. Create a small press using a plate, cover with a lid and simmer over low heat.

Tajik

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 230 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Tajik.

The difference between Tajik pilaf lies in its special variety - devzira. This is one of simple recipes cooking a spicy dish. Of the spices, only cumin (cumin) is used. Pilav of Tajik cuisine is traditionally prepared from lamb, mainly from the loin of lamb. So simple, but very hearty dish will provide a good boost of energy throughout the day.

Ingredients:

• devzira rice – 600 g;
• lamb (fillet) – 600 g;
• carrots – 600 g;
• onions – 2 pcs.;
• garlic – 2 pcs.;
• zira – 1 tsp;
• vegetable oil, salt - to taste.

Cooking method:

1. Peel the vegetables, cut the onion into rings, carrots into large strips.
2. Soak the cereal in cold water for half an hour. Rinse the lamb and cut into arbitrary pieces.
3. Crack a cooking container, pour in vegetable oil and fry the onion, then add the meat to the onion. When the meat is golden on all sides, add the carrots and fry until done.
4. Pour half a liter of boiled water into the roast, season well with salt, stick in the garlic and bring to a boil.
5. Remove the garlic and pour in the pre-strained rice. Spread evenly and make sure the liquid lightly covers it. Simmer over medium heat for 10-15 minutes.
6. After 10-15 minutes, stick the garlic in again and season with cumin. Cover the pan with a lid and simmer for another 20 minutes. over low heat.

From lamb

• Cooking time: 2 hours.
• Number of servings: 20 persons.
• Calorie content of the dish: 145 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Caucasian.
• Difficulty of preparation: easy.

Simple lamb pilaf without the addition of specific spices, vegetables and dried fruits is quick to prepare, without losing its taste and high nutritional value. Lamb is a fatty meat, so when preparing a dish you need to control the amount of other sources of fat, otherwise one serving can exceed the daily requirement of this nutrient for the average person.

Ingredients:

• stewed lamb – 1 kg;
• rice – 400 g;
• water – 2 l;
• carrots – 3 pcs.;
• garlic – 2 pcs.;
• onions – 3 pcs.;
• sunflower oil – 100 ml;
• ground red pepper, salt to taste.

Cooking method:

1. Heat a cauldron, pour in sunflower oil, fry the lamb over high heat.
2. Peel the vegetables, cut the onion into half rings, carrots into strips or cubes.
3. Add the onion to the meat, fry for 10 minutes, then add the carrots and simmer for 25 minutes. over medium heat, stirring occasionally.
4. Salt the contents of the cauldron, add ground red pepper and push the peeled heads of garlic into the center.
5. Rinse the grain and distribute evenly on top of the roast.
6. Fill the dish with hot water until the level is about 1 cm above the grounds.
7. Cover with a lid and simmer over low heat for 15-20 minutes.

Chicken

• Number of servings: 12 persons.
• Calorie content of the dish: 165 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

On the wave proper nutrition and healthy lifestyle chicken fillet has become one of the most popular dietary products. You can reduce calorie content and even out the balance of BZHU with the help of the “correct” cereal and chicken meat. Easy recipe Chicken pilaf will provide you and your family with a healthy and nutritious dish that can be safely eaten for both lunch and dinner.

Ingredients:

• chicken (fillet) – 700 g;
• steamed rice – 450 g;
• carrots – 200 g;
• sunflower oil – 150 ml;
• water – 1 l;
• onion – 1 pc.;
• garlic – 2 pcs.;
• ground red pepper, salt to taste.

Cooking method:

1. Crack the cauldron, pour in all the sunflower oil and heat well.
2. Throw the chicken pieces into the cauldron in portions, fry evenly on all sides, then remove the cooked pieces and add the raw ones.
3. Fry the onion in the meat oil, then add carrots and chicken to it, fry over medium heat, stirring constantly.
4. Fill the mixture with hot water so that the level is about 1 cm higher than the grounds, add peeled garlic cloves and ground pepper, boil for 10 minutes.
5. Add a spoonful of salt and add the washed cereal.
6. Pour boiling water over the entire mixture and mix thoroughly, cover the cauldron with a lid and cook until the cereal is ready (about half an hour).

How to cook fruit pilaf

• Number of servings: 4 persons.
• Purpose: for breakfast, for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

The recipe for fruit pilaf comes from Tatar cuisine. IN classic version In addition to dried fruits, white sugar (sweet spices) and wheat flour are added, but the taste of the dish will not lose at all without these components. Sweet fruit pilaf is suitable for children who do not really like cereals as a healthy dessert. Adults are not recommended to eat this dish for dinner - sweet foods are best consumed in the first half of the day. The dish is prepared in a slow cooker or a saucepan with a thick bottom.

Ingredients:

• rice – 200 g;
• water – 200 ml;
• raisins – 100 g;
• prunes – 70 g;
• dried apricots – 70 g;
• figs – 70 g;
• carrots – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• turmeric – 0.5 tsp.

Cooking method:

1. Peel the vegetable. Cut the carrots into cubes or any other in a convenient way.
2. Pour vegetable oil into the bottom of the bowl, add chopped carrots and raisins.
3. Chop prunes, dried apricots and figs, place on top of raisins and sprinkle with turmeric.
4. Fill with water with a small amount of dissolved salt.
5. Turn on the multicooker in the “Pilaf” mode for 30-60 minutes. The speed of cooking the dish will depend on the type of cereal.

From pork

• Cooking time: 1.5-2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 205 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Uzbek.
• Difficulty of preparation: medium.

Pork is often used in Uzbek cuisine. This is a type of fatty meat, so the nutritional value of a dish with the addition of pork is higher than other varieties. The recipe includes a standard set of vegetables and spices, but their combination with pork gives a completely different taste to the dish. It is better to eat pilaf with pork at lunchtime, and for dinner, limit yourself to a light salad.

Ingredients:

• rice – 200 g;
• pork – 200 g;
• onion – 200 g;
• carrots – 200 g;
• vegetable oil – 40 ml;
• garlic – 1 clove;
• salt, ground black pepper - to taste.

Cooking method:

1. Pour vegetable oil into a cooking container and chop well.
2. Cut the meat into portions and fry evenly on all sides until cooked.
3. Cut the onion into half rings and place on top of the meat.
4. You can cut the carrots in any convenient way or grate them on a coarse grater.
5. Add carrots to the roast and simmer until done.
6. Pour in the washed grain, pour in the mixture warm water. The level is two fingers above the thicket.
7. Season with salt and black pepper to taste.
8. In 10-15 minutes. Before the rice is ready, stick in a clove of garlic for flavor.
9. When the water has evaporated, turn off the pilaf, cover the pan with a lid and let the dish cook.

How to cook pilaf without meat

• Cooking time: 30-60 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Many people wonder how you can cook pilaf without meat? Such recipes can be classified as vegetarian dishes; they are prepared during the period of fasting and by people who adhere to a low-calorie diet. Low-fat pilaf can be given to children. Vegetables that are not typical for pilaf, for example, tomatoes, are added to the rice grain. sweet pepper etc., therefore, under the prefix “meatless” there is simple rice with vegetables. The time it takes to prepare the pilaf depends on the utensils and the type of rice.

Ingredients:

• rice – 400 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 3 cloves;
• vegetable oil – 20 ml;
• water – 2 l;
• salt, pepper - to taste.

Cooking method:

1. Peel the vegetables, finely chop the onion, chop or grate the carrots.
2. Heat the oil in a deep frying pan and sauté the vegetables.
3. When the vegetables have significantly reduced in volume, add the cereal and lightly fry.
4. Fill the mixture with water, add salt, garlic, and a mixture of peppers to taste.
5. Simmer covered until the cereal is ready.

How to cook pilaf with long grain rice

• Cooking time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 150 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

During cooking, the cereal should not lose its shape. There are special varieties for this, for example, long-grain parboiled rice. The grain is distinguished by its oblong shape and transparency. You can cook pilaf with poultry, pork or lamb. This variety goes well with a variety of vegetables and spices. Long grain rice does not require any special preparatory processes.

Ingredients:

• long grain rice – 200 g;
• chicken (fillet) – 200 g;
• water (broth) – 1 l;
• vegetable oil – 40 ml;
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 1 clove;
• spices for pilaf, salt to taste.

Cooking method:

1. Peel the vegetables, rinse the cereal, and drain in a colander.
2. Heat a cauldron and pour vegetable oil into it.
3. Next, you need to cut the vegetables and chicken into portions.
4. First fry the meat, remove it, then sauté the vegetables.
Uzbek pilaf. Cooking at home. Watch video Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

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How to cook pilaf at home: recipes

Love pilaf, but there are no acquaintances who are worthy of him prepared would?

We bring to your attention the most simple recipe for delicious pilaf, which can cook at home. You just need to stock up patience and necessary ingredients.

How to cook pilaf. Cook at home

So let's move on to cooking delicious pilaf. First of all, wash, peel and cut carrots and onions.

Also cut the washed and dried meat cubes 50-60 grams each.

IN frying pan with high sides, or stewpan, pour oils, and heat it until smoking.

To the oil is saturated, And meat it turned out tastier, at this stage they throw it into the frying pan onion, fry, and throw away. We put meat and fry until light crust.

Add chopped onions and carrots. Fry over high heat for about 10 minutes.

After roasting reduce the fire, add pepper, cumin and washed and cleaned head of garlic. Garlic you just need to wash and peel, no need to divide into cloves, put entirely.

Now pour it into the frying pan boiling water so that there is meat completely covered with water, cover with a lid, and simmer over low heat for one hour.

Bye zirvak (base for pilaf, consisting of fried onions, carrots, And meat with spices) stewed, necessary rinse the rice several times until the water becomes perfectly clean.

After an hour, add rice in an even layer in the pan, without stirring with meat, and add boiling water so that the rice was covered in water by 1 cm. Cover with a lid, increase the heat and bring to a boil.

When pilaf boils, reduce the heat and cook without a lid until all the liquid is gone will be absorbed.

When the water is no longer visible, cover with a lid and preparing another 30 minutes.

Pilaf. Recipe

• beef –500 g;
• carrots – 200 g;
• onion –150 g;
• rice –300 g;
• garlic – 1 head;
• vegetable oil – 100 g;
• cumin – 1 teaspoon;
• dried barberry – 2 tsp;
• ground black pepper –0.5 tsp.

Everything is yours delicious pilaf ready. Be careful before eating mix with a big spoon. Now feel free to invite your guests and treat them homemade pilaf with pickled cucumbers. Bon appetit!

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