Home Diseases and pests How to cook ordinary pilaf. Pilaf - a step by step recipe with a photo. Nuances that you may not know

Diseases and pests

How to cook ordinary pilaf. Pilaf - a step by step recipe with a photo. Nuances that you may not know

Pilaf is considered one of the most delicious and ancient dishes, the Middle East is considered its homeland - they began to cook it there in the second century BC. The name "pilaf" means boiled rice. For its preparation, rice, carrots, meat, as well as onions, salt and sunflower oil are usually used.

Of course, different peoples prepare pilaf in different ways, however, there are some general rules that will allow you to make this dish perfect.

How to properly cook delicious pilaf:

It is necessary to cook pilaf in a cast-iron dish with straight walls and a thick bottom. Do not cook in a thin-walled enamel pot.
Rice for cooking pilaf is best used transparent varieties and medium length. The best options are Thai and Indian varieties. Rice grits are also great - they perfectly absorb fat and water.
Before you start cooking, the rice must be sorted out, washed several times, and then soaked for two hours in water with added salt. This is the main secret of an ideal dish - then you will get a real crumbly pilaf, and not a lumpy porridge.
Culinary experts advise using brisket, shoulder blade or the back of lamb for pilaf. If you do not eat such meat, you can use beef, pork or chicken. Veal is absolutely not suitable for pilaf recipes.
In the cooking process, you can use sunflower or corn oil. But, if possible, replace the oil with fat tail fat.
The seasoning for pilaf is also of great importance. The ideal spices are barberry berries, hot peppers, grains of cumin, cumin and "Khmeli-suneli".

The most delicious pilaf recipes

There are many recipes for cooking pilaf, in some ways they are similar, in some ways different from each other. Consider the classic recipes using different types of meat.

Classic lamb pilaf

Ingredients:

sunflower oil - 240 ml;
rice - 900 gr;
salt - 3 tsp;
lamb - 650 gr;
zira - 7 g;
carrots - 4 pcs.;
garlic - 8 cloves;
onions - 4 pcs.

How to cook:

Cut the lamb into larger pieces.
Pour oil into a cauldron and heat it.
We are waiting for the oil to boil, and then we throw in the lamb - in this case, a crust will immediately appear on the surface of the meat, which will allow you to keep the meat juice inside. Fry to brown the meat.
Finely chop the onion - ideally, it should be cut into very small pieces, then the onion will be fried and will not be noticeable in the finished dish.
Pour the onion on the bottom of the cauldron and simmer the food together a little.
We rub the carrots, add them to the frying, pour boiling water over it. Let's not forget about salt.
Lightly knead the cumin in a mortar - this will reveal its aroma - and add half to the cauldron. Next we send the cloves of garlic. You shouldn't clean them.
Simmer until the carrots are soft, then we take out the garlic.
Fill the food with hot water so that it covers the food by one and a half centimeters. Boil under an open lid.
After the liquid has completely evaporated, fill in the rice so that you get a slide. We fill in the rest of the cumin, put the garlic back.
In the center of the rice we make a depression so that the bottom can be seen. This will help the couple get out.
Cover with a lid and simmer for thirty minutes.
We remove from heat, we insist for about a quarter of an hour.

Pilaf with mutton on fat tail

Cooking pilaf using fat tail fat is a great idea, because it is fat tail fat that helps the food to become fatty, golden and crumbly.

Ingredients:

lamb - 750 gr;
salt to taste;
Khorezm rice - 2 glasses;
garlic - 7 cloves;
favorite seasonings - 2 tbsp. spoons;
fat tail fat - 160 gr;
sesame oil - 110 ml.;
sunflower oil - 160 gr;
onions - 320 gr;
bitter pepper - 1 pod;
carrots - 370 gr.

How to cook:

Carrots should be large and juicy, rub them on a grater with strips of about 3 mm.
The onion is cut into rings.
Chop the lard into small pieces so that the fat melts out well.
Heat the cauldron and throw the fat tail into it, fry it so that the greaves become dry.
We remove the remaining bacon, pour in sunflower and sesame oil. Ignite.
We heat well, lay out the meat, salt and add the onion rings.
Mix thoroughly and fry until golden brown.
Put the carrots on top in an even layer - do not mix. We fry for an hour.
We fill in all the seasonings and unpeeled garlic.
Pour boiling water over the products to completely cover them. Simmer for about forty minutes.
We put the rice in warm salty water for thirty minutes - this manipulation will allow the rice not to boil in the process.
We spread the rice in a layer on the carrots, and then pour boiling water. Pour water gently so as not to destroy the integrity of the layer.
We cook for another fifteen minutes. After evaporation of the liquid with a spoon, we form a neat slide in the middle of the cauldron. We stick hot pepper into the top of it, cover with a bowl, simmer for half an hour.

Diet pilaf with chicken

Ingredients:

chicken fillet - 1 kg;
onions - 1 kg;
carrots - 1 kg;
rice - 850 gr;
head of garlic - 2 pcs.;
vegetable oil - 150 gr;
raisins - 50 gr;
spices for pilaf, black pepper, salt - at your discretion.

How to cook:

Thoroughly wash the chicken, dry it, cut it into portions.
Pour vegetable oil into a saucepan - it must have a thick bottom.
Fry the chicken in a saucepan until golden brown.
We peel all the vegetables, chop the onion and garlic, three carrots on a medium grater.
Saute the onion and garlic in a frying pan for five minutes, add the carrots and fry the same amount.
Thoroughly wash the rice, put it on top of the meat, pour the fry on top, pour boiling water over everything, add all the seasonings and bay leaf.
Cook for thirty minutes. Periodically look at what's going on in the pan - if the water boils away too quickly, feel free to add more boiling water.

Fast pilaf in a multicooker

If you don't want to mess around with cooking for a long time, you can cook pilaf using a multicooker. This will not spoil its taste, and the miracle device will save a lot of time.

Ingredients:

chicken fillet - 0.5 kg;
large carrots - 1 pc.;
garlic - 2 cloves;
onion - 1 pc.;
rice - 260 gr;
water - 600 ml;
seasoning and salt to taste;
any oil - 30 ml.

How to cook:

We peel and chop all vegetables with a knife, only chop the carrots on a grater.
Cut the chicken fillet into small pieces.
Fry vegetables in a multicooker on the "Baking" mode for ten minutes.
Add the chicken fillet and sauté everything together for another fifteen minutes.
We turn off the kitchen appliances, add rice, spices, salt, pour in boiling water, mix everything and cook in the “Pilaf” mode for 40-45 minutes.

Delicious pilaf with mushrooms

In order to diversify your menu and pamper your loved ones, try an unusually delicious recipe for making pilaf with mushrooms. The taste of the food will turn out to be delicate and refined.

Ingredients:

carrots - 1 pc.;
parboiled rice - 120 gr;
spices - 10 gr;
champignons - 0.15 kg;
chicken meat - 0.3 kg;
salt to taste;
onion - 1 pc.;
vegetable oil - 70 ml;
some green onions.

How to cook:

We process and chop the onion.
Cut the chicken into cubes.
Chop the peeled fresh mushrooms at random.
Put the meat, mushrooms and vegetables in a frying pan, fry in vegetable oil for five minutes.
Add grated carrots, salt and your favorite pilaf spices.
Stir the food, add the washed white rice.
We continue frying for 2 minutes, then pour in water, begin to extinguish, while removing the fire to the minimum level.
After 20 minutes, the food will be ready. We put it on plates and sprinkle with chopped herbs.

Pilaf with pork in a cauldron on the fire

It is much easier to cook pilaf in a cauldron on a campfire than it seems at first glance. The main task is to follow the instructions below exactly and monitor the process of burning the fire. For this purpose, it is best to identify a special person who should not leave the fire.

Take care in advance that you have the necessary utensils for cooking - it should be a thick-walled cauldron with a ten-liter lid.

Although this recipe is not quite as simple as cooking pilaf at home, it will be an excellent substitute for the standard barbecue at a picnic. Even if you have too large a hungry company at a picnic, a ten-liter cauldron is enough to keep everyone satisfied and satisfied.

Ingredients:

meat (preferably lamb, but pork or beef will also work) - 3 kg;
sunflower oil - 900 ml;
onions - 1.5 kg;
carrots - 2 kg;
rice - 2 kg;
water - 4 l;
garlic - 5 heads;
salt, spices, seasonings, herbs - to taste.

How to cook:

The meat should be cut fairly coarsely. Do not be afraid - when frying, it will still significantly decrease in volume.
To start cooking pilaf, you need a very strong fire. We hang the cauldron on struts, pour in vegetable oil. After the oil is very hot, add the meat to the bowl.
After the water that has entered the cauldron along with the meat has evaporated, add the onion, cut into half rings. Stir the food regularly. Just be careful when working with a fire - approach it from the side where the wind is blowing.
We put the carrots, chopped on a grater, into the cauldron immediately, as soon as the onion acquires a noble golden color. Fry a little with the addition of spices and onions. Most likely, at this moment the meat will be ready - feel free to fill it with water and bring it to a boiling process.
After that, we disassemble the fire and cover the cauldron with a lid - then the dish will be cooked on coals. We leave the cauldron closed for thirty minutes.
And now it's time for the main ingredient - add rice. Observe the basic requirement - do not mix rice with the rest of the products, it should be in an even layer on top of meat and vegetables.
Add fresh firewood to the fire and fan it again.
After the rice, saturated with water, looks out from under its surface, distribute the garlic cloves in the dish. They must be completely drowned in rice so that they are not visible. We close the cauldron again, put out the fire - prepare a dish on coals.
When the rice has completely absorbed all the water, the dish is ready. We remove the vat from the struts, let it cool down for a while.

Pilaf cooked over a fire turns out to be deliciously aromatic, tasty and satisfying. And most importantly, the rice is crumbly.

Pilaf in the oven with beef

This recipe requires the use of utensils for the microwave or ducklings - the main thing is that the dishes are made of glass with increased heat resistance. Pilaf, cooked using the oven, has a special aroma, and all ingredients are baked evenly.

Ingredients:

carrots - 1 pc.;
vegetable oil - 3 tbsp. l .;
beef meat - 0.3 kg;
garlic - 2 cloves;
onions - 2 pcs.;
bay leaf - 1 pc .;
water - 0.6-0.7 l;
ground cumin - 2-3 pinches;
rice - one glass;
salt, crimson and dark pepper - to taste;
ground turmeric - 2-3 pinches.

How to cook:

We clean and chop the necessary products, fry until golden brown.
Add the beef, fry for a few minutes.
Fill in the washed rice, spices, pour in some water.
We bring the dish on the stove to the boiling point, then stick in the chives and send the masterpiece to the oven. The oven is preheated to 180 ° C.
We cook for about an hour, no need to stir.

Cooking pilaf at home

If you are planning a celebration, then, most likely, you will have to surprise your guests with culinary delights. Almost everyone will not be able to refuse the traditional Uzbek cuisine - pilaf. This is a true culinary crown that will help you build your reputation as a true master of the culinary arts. Anyone can cook pilaf at home.

Of course, it is quite difficult to recreate the traditional Uzbek pilaf, but making delicious pilaf is very easy. You must follow our simple instructions exactly, and then you will end up with a fragrant delicious pilaf that even a gourmet will appreciate.

How to cook delicious pilaf

To get started, you will be required to purchase a set of necessary products. It's worth starting with rice. To prepare pilaf, you will need no more than 400 g. This amount will be quite enough to feed even a very large family, after you buy rice, you need to buy onions, lamb carrots, you need about half a kilogram and vegetable oil.

Make the most delicious pilaf in the world

It is also worth noting that you need to buy some raisins to make pilaf. This is the real secret ingredient that will add sophistication and extraordinary taste to your pilaf. After all purchases are made, you can start cooking.

Pilaf at home should be started with rice. This is the basis of this dish. Therefore, it should be carefully selected and prepared. Start by rinsing it off. This will need to be done until you see that the water that you are draining has become clear and clean, only after that you can start cooking the rice.

This is very important if you want to learn how to cook pilaf correctly. After you have rinsed the rice correctly. It should be left to swell in warm water. The choice of this ingredient deserves special attention. We recommend that you choose the coarse-grained, ground version. To do this, you should take a closer look and, through the packaging, determine whether rice is right for you or not.

Pilaf recipe

Remember that the fate of pilaf will depend on the quality of this ingredient. So, while your rice is soaking, you need to use this time to prepare the other ingredients. Start with meat. Pilaf at home will be tastier if you prefer mutton as the meat element. This is the traditional choice of Uzbeks.

Pilaf recipe

The meat should be chopped, but not too finely so that the pieces are visible in the finished dish. As for the onion, then it should be cut into rings or half rings, this is at your discretion. So, don't forget about carrots. This component of pilaf should not be grated, but chopped.

This is due to the fact that during the cooking process carrots often lose their firmness, and therefore if you grate them, then most likely they will turn into carrot porridge, so we recommend that you chop them. This is a very important point.

How to cook pilaf at home correctly, you will find out right now. The cooking technology of this dish is very simple, but it has several points that must be observed without fail. So, start with oil. It should be poured into a clean pot and started to warm up.

Note that the oil should be warming up until you notice smoke. This is a signal that it is time to add onions. You have chopped the onion finely enough to cook evenly. You must stir it constantly until you notice a golden crust.

The result of cooking homemade pilaf

This is a signal that the onion is ready and it is time to add meat and carrots. The carrots will be ready when you notice that they have become not solid, but plastic. This is a very important nuance. Correct roasting of onions is also very important. If you want to cook light-colored pilaf, then you should not fry the onions too much, and if you prefer brown pilaf, then the onions can be kept a little longer. Thus, the shade of the dish depends entirely on the degree of roasting of the onion.

A simple recipe for pilaf

To understand how to cook pilaf at home correctly, you should not deviate from the cooking technology of this dish. It is important that all actions are performed correctly and accurately, then you can cook a really tasty pilaf. Videos of pilaf cooking can be found in any cooking show. This is a very common dish.

After you add the meat, you need to pour in about 300 ml. water. This is the amount of liquid needed to allow the meat to stew properly. You should also look after the meat, when it becomes soft, you can start pouring the rice. During this time, he has already soaked and increased in volume. You will need to pour it first into a sieve, and then, after removing excess liquid, pour it into the pot.

The simplest means satisfying and healthy

You must level it carefully. If there is not enough water, it is worth pouring in 20 ml more. Please note that you do not need to put a lid on the pot. On the contrary, you should create a fast boiling process, so it will be useful if you turn on the burner at full power.

Don't forget to add garlic and spices. Don't limit yourself to just pepper and salt. You can buy special seasonings for Uzbek pilaf. They will help to add sophistication to the dish and diversify the range of its taste.

The secret ingredient of pilaf

Please note that you need to make sure that the pilaf is not overcooked, on the contrary, you should not cook it. The last stage of the process, called how to make delicious pilaf, will be the addition of raisins. Many people may think that this component is clearly superfluous here, but understand that in fact it is not. Raisins are a necessary addition to rice, they will help soften the taste of pilaf.

The secret ingredients in pilaf

This ingredient will require very little. 100 grams is enough for you. Before adding the raisins, you will need to steam them. This is very easy to do. Place the raisins in a water bath to steam. After it becomes soft and the water in the pilaf has completely evaporated, you can add the raisins. After that, the gas can be turned off. But the preparations do not end there. Raisins should be placed on the surface of the rice, mixed with the total mass and kept for 20 minutes under a tightly closed lid.

The home-style pilaf recipe is completely made, and you can safely invite everyone to the table. As you may have noticed, this is a fairly simple recipe. The whole secret lies in the fact that you must perform each of the stages of preparation very accurately, then you can achieve the fullness of the taste. Anyone can cook pilaf, for this you can even involve children.

Pilaf-sushi new, original ideas

Cooking yourself is always very exciting and you can be 100% confident in the quality of the prepared dish. This portion of pilaf is enough for a very large family. Remember that this dish is very concentrated and filling, so don't eat too much of it. Always enjoy cooking. Bon Appetit!

Video

Plov belongs to the dishes of oriental cuisine; in terms of its taste characteristics, it is quite satisfying and colorful. The original recipe for this dish has several variations, as a result of which the dish is prepared differently in each country. Consider the most common cooking recipes.

Classics of the genre

An important feature of making pilaf according to this recipe is the correct choice of rice. Semi-soft varieties are not suitable for this technology, give preference to hard-grain rice ("Devzira", "Laser", "Alanga").

As for meat, Tashkent-style pilaf is made from lamb or beef. According to the original recipe, you need to use cottonseed oil, but in some cases it is replaced with regular refined sunflower oil.

rice - 650 gr.
beef (lamb) - 650 gr.
natural oil (cottonseed, vegetable) - 100 ml.
capsicum - 2 pcs.
yellow onions - 4 pcs.
garlic - 1 head
carrots - 500 gr.
adjika ground (dry) - 5 gr.
zira - 10 gr.
seasoning for pilaf

Wash and peel the carrots, chop them into cubes, cut the capsicum into thin strips, the onion into half rings, lamb or beef into small 4 * 4 cm cubes.
Take a cauldron or a thick-bottomed frying pan, put on high heat, pour in cottonseed (sunflower) oil and heat to the maximum possible threshold. When this happens, add the onion half rings, fry them until golden brown in boiling oil.
After the onion is browned, add the meat cubes to it, reduce heat to medium and cook well. It is necessary to bring the meat to such a state that it grabs with a crust, while leaving the juice inside. Do not cook it, it will go by itself during the cooking process. After the expiration of the period for roasting the meat, send the carrot cubes to the cauldron, simmer it, stirring constantly.
Peel the garlic, cut 3 garlic cloves into small pieces, mix with cumin, pilaf spices and salt. Send the contents to the rest of the ingredients, add a little water so that the liquid covers the composition. Simmer over low heat for about half an hour, then open the lid and wait until the water partially boils down.
While the base is simmering on the fire, proceed to processing the rice. Rinse it under running water 7-8 times so that the drained liquid becomes completely transparent. Next, pour boiling water over the grains so that the liquid level rises by 1 cm, cover and leave for a quarter of an hour.
After infusing the rice, put finely chopped garlic over the contents of the cauldron, press it with a spatula, place a dense layer of rice. Then again garlic and rice. When all the grains are laid out, cover the lid, cover with water, simmer for about 10 minutes.
At the end of the period, collect the rice from the walls to the middle of the container, open the cauldron and allow the liquid to boil. After all the water has evaporated, cover the pan, reduce the heat, and leave the mixture to soak for another 20 minutes.

You should end up with crumbly parboiled rice with no damaged grains. Serve with a salad of vegetables and cheese, and complement it with green tea with jasmine or lemon balm.

rice (parboiled) - 750 gr.
white onions - 3 pcs.
carrots - 2 pcs.
tomatoes - 4-5 pcs. (at the discretion of)
garlic - 1 head
pork or lamb (pulp) - 650 gr.
olive oil - 175 ml.
spices

Cut the onion into half rings, chop the carrots into strips or thin slices. Heat the cauldron well, fry the vegetables until half cooked. After that, chop the meat into cubes, fry it over medium heat so that the juice comes out.
Rinse the rice grains under running water several times, then place them in a thick layer on top of the fried onions, carrots and meat. Peel and chop the garlic, stick it in rice, pour the contents with purified water mixed with spices.
Cover with a lid, simmer for about half an hour, so that the water partially boils away. When this happens, place the tomato cubes on the surface, do not stir, refill with liquid.
Wait 20 minutes, during which time the water should evaporate. Collect the rice from the walls towards the center of the container to make a kind of slab. Cover with a lid, reduce heat to the minimum mark, simmer for another quarter of an hour.

People who, for some reason, do not eat meat, have to look for alternative ways to cook pilaf. Since tender fish fillets are heat-treated in a short time, it is better to use a multicooker or double boiler.

boneless sea fish (sirloin) - 400 gr.
rice "Alanga" or "Laser" - 450 gr.
sour cream with a fat content of 20% - 300 gr.
onions - 2 pcs.
vegetable oil - 50 ml.
carrots - 1 pc.
dill, parsley
seasoning for pilaf

Rinse the fish, pat dry with a waffle or paper towel, chop into small cubes or slices
Slice the onions into rings. Fry it in a slow cooker until golden brown, after adding vegetable oil. Select the appropriate "Express" or "Fry" mode.
When the onion rings are ready, grate the carrots with a coarse section. Send it and the fish fillet to the rest of the ingredients, cook until golden brown (10-15 minutes). Throughout the entire period, pause the device and stir the contents so that all components are fried evenly.
Rinse the rice through a colander 8-10 times, soak it in boiling water for 15 minutes. Mix sour cream with spices, add chopped parsley and dill.
When the onions, meat and carrots are ready, put rice on top of them and season with sour cream mixture, stir, set the "Stew", "Groats" or "Porridge" mode (depending on the multicooker / steamer manufacturer).
Wait until the timer turns off, then do not open the lid, leave the dish to ripen for another half hour. Sprinkle the pilaf with lemon juice mixed with soy sauce before serving.

Many people prefer chicken fillet to lamb (beef, pork) tenderloin, and this is not surprising. A quick cooking recipe does not require much effort, the chicken easily soaks the rice grains, as a result of which the dish turns out to be tender.

chicken fillet or breast - 550 gr.
parboiled rice - 600 gr.
onions - 3 pcs.
carrots - 2 pcs.
seasoning
olive oil
fresh herbs

Grate the carrots on a medium grater or chop them into thin rings / straws. Chop the onion into small pieces, mix with the carrots, add seasoning, black pepper and salt.
Pour olive oil into the cauldron, heat the dishes to the maximum mark, then immediately send the vegetables there for frying. Wait for the moment when they acquire a golden hue.
Cut the chicken breast (fillet) into small cubes, send to fry with onions and carrots. When the chicken is crusty, pour in 100 ml of the mixture. purified water and simmer for another 10 minutes.
Pass the rice through a colander and process it under running water to remove excess husk and starch. Pour the grains into a cauldron with meat and vegetables, do not stir. Cover with water, cover, simmer for about 10 minutes.
Chop the parsley, dill and basil, sprinkle the rice with herbs, leave for a quarter of an hour. All this time, the water will boil away, it must be added.
After the expiration date, stir the pilaf, set the burner to the minimum power, simmer the dish for about 15-20 minutes. When the time is up, do not rush to serve pilaf to the table, leave it to rise for another half hour.

The recipe is designed for people who prefer mushrooms to meat and fish. The downside of such pilaf is considered to be its long digestibility, since mushrooms are digested for about 5-6 hours. The dish has gained particular popularity among vegetarians, who use it along with vegetable salad and tartar sauce.

mushrooms (champignons or chanterelles) - 400 gr.
tomatoes - 4 pcs.
rice (long-grain, steamed) - 400 gr.
bulgarian pepper - 2 pcs.
carrots - 1 pc.
white onion - 1 pc.
garlic - 5 cloves
butter
spices for pilaf
dill - 1 bunch
turmeric (optional)

Rinse the rice through a colander 6-8 times, pour filtered water into a container, add ice cubes, salt the grains and soak them for 1 hour.
Cut the carrots into thin slices, chop the onions. Chop the bell peppers into strips and the tomatoes in half rings. Wash the mushrooms, peel them, cut into slices along the stem.
Heat a thick-walled saucepan or cauldron, add a lot of butter, fry the mushrooms in it until half cooked. Then add carrots, onions, bell peppers and tomatoes, cover with water. Add salt, pepper, minced garlic and pilaf spices, stir. Simmer the mixture over low heat for about 10 minutes.
Strain the rice, then spread it evenly over the surface of the vegetables, add water to cover the grains by 5 cm. Cover, simmer for 20 minutes. At the end of the time, turn off the stove, stir and let the dish brew for another 1 hour.

It is believed that the Tashkent technology with adjika and beef (lamb) is called a classic. However, pilaf can also be prepared using tomatoes, chicken, fish and even mushrooms. Choose the recipe you like, then feel free to start cooking.

Video: how to cook real Uzbek pilaf

I will make a reservation right away that my recipe does not claim to be the most "correct" and most original one. I am a Russian woman and have never lived either in Uzbekistan, or in Tajikistan, or anywhere else, where each family has its own recipes for "the most correct pilaf in the world." It's just that I chose the simplest, fastest and not confusing way for myself. Therefore, whoever wants to know how pilaf is prepared "for real" is not for me, but for example here - http://blog.kp.ru/users/geroma/post147781131/?upd. I cook pilaf, so to speak, in Russian. It is very tasty, crumbly, moderately fatty, in general - just what you need!

So, I take any meat - pork, beef, lamb, duck or chicken. I do what is in the fridge. Today I have chicken pilaf.

Important! The dishes for pilaf must be correct - a cauldron or a duck or something like that. I have this wok - an expensive German vessel, with a special titanium coating, only 8 cm high (including the convex lid), but large in diameter, with a capacity of 4.8 liters.

Ingredients:

Half a (fairly large) chicken
3 large onions,
3 large carrots
800 g of rice (Krasnodar, round)
About 2/3 cup unscented vegetable oil
Salt, pepper to taste

Cooking:

Cut the chicken into small portions.
Chop the onion as you like, but relatively finely, I cut it into medium cubes.
Grate the carrots separately with small straws or on a Korean grater, you can also use a regular coarse grater, which I did today (the carrots were sluggish and I did not torment them).
Rinse the rice thoroughly in several steps.
Put a kettle full of water, we need boiling water.

Pour a lot of vegetable oil into the cauldron (whoever has what), approximately as I indicated - 2/3 cup, put it on medium gas and wait until the oil warms up. To do this, I throw a feather of onion there and watch when it actively bubbles in the oil. When the oil is well heated, put our meat in it and, stirring it, fry it until golden brown.

Then add the onion and, continuing to stir so that the onion does not burn, we continue to fry everything together until the onion is slightly golden brown.

Then add the carrots, mix.

First, the carrots will take in almost all the oil, do not be alarmed - it is necessary, very soon it will give it back. Not so much as she took, but it will be noticeable. And it will be much faster than fried onions, so don't go anywhere!

I always mix it all, it is at this moment that I put in salt, pepper a little and sometimes add raisins or barberry. Today I did the classic version, no additives.

Now we need hot water (the hotter, the better), I often pour it directly with boiling water for 2-2.5 cm, and not 2 fingers, as it is often written. 2 fingers is already almost 4cm, too much water.

I stir and wait for it to boil, the faster the better, that's why you need boiling water. The goal is that the rice would take water into itself as quickly as possible, without having time to give up the starch.

Let it all boil on a fairly large gas, the main thing is that it does not splash over the edge. I stir it and still don't go anywhere. Rice takes water very quickly and when there is almost no water on the surface, something like this,

We reduce the gas to the lowest possible level, close the lid tightly and leave it alone for 15 minutes.

We open the lid and try, if it suddenly happens that you didn’t add water (like my husband last time, he took a photo on purpose, because it happens very rarely with me) and the rice will be almost ready, then we make these holes before bottom (5-7 pieces over the entire surface), I made them directly with a spoon and pour boiling water into it, strictly only into the holes! We close the lid and do not touch the pilaf for another 10-15 minutes at the same minimum heat. He'll go for a couple.

That's all, my pilaf is ready! As you can see, nothing complicated, writing takes longer than doing.

It is done very quickly, about 30 minutes.

I will also say about the color. Carrots are different, this time it was not very bright for me, that's why the pilaf is pale. It usually comes in a nice orange color.

And if you do all this without meat, you get a gorgeous side dish - stewed rice, I make it very often.

Bon Appetit everyone!

Pilaf is a dish that is prepared in different countries of the world according to their own national recipes. Any variant of preparation of this delicious hearty treat will delight eaters with a rich meat aroma, crumbly cereals and a bright aftertaste of various spices. And in order to cook real pilaf, to cook, or rather to stew it, it is necessary in a cauldron or other thick-walled dish. In this case, the rice grains will not stick together and turn into ordinary porridge, but will remain intact. Numerous folk recipes involve the use of not only rice, but also other cereals for cooking pilaf. Traditional lamb meat can be successfully replaced with beef, pork, chicken and even fish. A special type of pilaf is sweet pilaf with dried fruits.

There are many, but they are all united by the right choice of dishes, rice varieties, meats, vegetables and spices. Let's start with rice.

Rice

To prepare pilaf, you need strong varieties of rice with transparent grains of medium length, with low starchiness. Thai and Indian rice varieties, long grain, parboiled and wild rice are not suitable for pilaf. The best option is Uzbek and Tajik rice. Choose oshpar, belay alanga, akmarzhan, devzira, round Krasnodar rice, barakat.

Before cooking pilaf, you need to properly prepare the rice - sort it out, rinse it several times, soak it for a couple of hours in salted water.

Meat

The best meat for a dish is undoubtedly lamb - brisket, shoulder and back. Take meat twice as much if you have it with bones. Pork and beef are also suitable for pilaf. But do not take veal - the pilaf will turn out to be not so fragrant.

Oil and spices

Pilaf is cooked in corn oil or fat tail fat, seasoned with cumin, barberry berries, hot pepper, the rest of the spices are optional. But do not take ready-made spice mixtures, supposedly made for pilaf, they will not give the dish the desired aroma.

Tableware

You need to cook pilaf in a thick-bottomed cast-iron pan with straight walls. Never take thin-walled and enameled dishes for pilaf.

Basic classic recipe

So let's get started.

Take the meat, fry it until golden brown, remove it from the pan and fry the onion in half rings in the same fat. Place the meat back in the pot.
Stir the onion and meat, heat them for 5 minutes and add the carrots, chopped (not grated!).
Fry everything for 2-3 minutes without stirring, then mix all the ingredients and fry for 10 minutes, stirring gently.
Add spices, fry a little more and pour boiling water over.
Next, you need to add pepper and barberry berries.
Simmer the dish over low heat until the water has completely evaporated. This usually takes from 40 minutes to an hour and a half. About 10 minutes before the end of cooking, the meat part needs to be slightly salted.
When the meat part (zirvak) is ready, you need to make the fire maximum, put an unpeeled head of garlic and washed, well-dried rice in a saucepan, then slowly pour in boiled water - it should cover the rice by 2-3 cm.
Bring the dish to a boil, then reduce the heat and cook until the rice comes out from under the water, while it should be half cooked.
Next, you need to put a plate on the rice, close the pan with a lid, make the fire minimal and simmer the pilaf for another 20 minutes.
At the end of cooking, remove the pilaf from the heat, stir and serve immediately.

Pork pilaf in a cauldron

The dish is quite high-calorie, it is better to eat it for lunch.

Ingredients:

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

Cooking like this:

Pour vegetable oil into the cauldron, heat.
Cut the meat into pieces, fry until tender on all sides.
Cut the onions into half rings, put them on top of the meat.
Grate or chop the carrots, add to the bulk, stew the products.
Pour in the washed rice, pour in warm water, it should cover the food with two fingers.
Season with salt to taste, add black pepper.
Put a whole head of garlic 10-15 minutes before the end of cooking.
Warm up until the water evaporates, turn off the fire, let the dish come under the lid.

Vegetable salad can be served with pork pilaf.

Loose pilaf with chicken

Delicate and aromatic treat with poultry meat. The dish is suitable for a children's table

We will need:

750 g chicken;
600 ml of water;
400 g of rice;
350 g carrots;
1 large onion
1 head of garlic;
Italian herbs, hard pepper - 5 g each;
cumin, thyme, turmeric, salt - 5 g each.

Cooking method.

Wash the rice, add to warm water, leave for 40 minutes.
Peel the onion, cut into half rings. Grate the carrots, peel the garlic and divide into wedges.
Wash the chicken, chop into medium-sized pieces.
Pour vegetable oil into the pan, put the chicken, fry until delicious.
Pour in onions, brown, add carrots, heat all together for 4 minutes.
Salt the mass, add cumin, thyme, hot pepper, turmeric, Italian herbs. Pour in 550 ml of water, add garlic.
Bring the mixture to a boil, simmer covered over low heat for half an hour.
Add rice, add some water, simmer pilaf for 25 minutes. When serving, remove the garlic.

Decorate the pilaf with parsley sprigs.

Lamb pilaf recipe

Simple pilaf without spices and dried fruits, the dish is quickly prepared.

Required components:

2 liters of water;
1 kg of stewed lamb;
400 g of rice;
100 ml of vegetable oil;
3 medium onions;
3 medium carrots;
2 head of garlic;
ground red pepper and salt - to taste.

Preparation:

Warm up the cauldron, pour in refined vegetable oil, fry the lamb.
Cut the onion into half rings, carrots into bars or strips.
Put onion to meat, fry for 10 minutes, add carrots, simmer for 25 minutes, heat - medium, stir.
Add salt, red pepper, put the heads of garlic in the center.
Rinse the rice, put on top of the roast.
Pour in hot water, it should cover the food by 1 centimeter.
Simmer under the lid for 15 to 20 minutes, the heat is low.

When serving, put the meat on top, garnish with herbs.

How to cook pilaf in a cauldron

You need to know how to cook traditional pilaf. To help - a step-by-step recipe and the right products.

Compound:

1 kg of fatty meat pulp;
720 g basmati rice;
60 g dark raisins;
2 medium onions;
2 large carrots;
2 heads of garlic;
1 glass of vegetable oil;
cumin, coriander seeds, salt - 1 tbsp each. (incomplete).

Step by step recipe:

Peel and chop the carrots into coarse strips without using a grater. Cut the onions into half rings. Peel the garlic cloves.
Rinse and dry fatty meat.
Heat refined vegetable oil, fry vegetables and sliced meat. Roasting time - 6-7 minutes.
Add washed rice.
17 minutes after the start of frying the zirvak, add salt, cumin, coriander to it.
Put cereals on top, pour in water. The liquid should cover the food.
Simmer the pilaf until the liquid evaporates.
Add dark pitted raisins, salt. Squeeze a few heads of garlic into the rice.
Darken the dish for another half hour, then cover the cauldron with a blanket and let stand for 20 minutes.

When serving, remove the garlic, garnish the pilaf with herbs.

Pork pilaf in a slow cooker

To make the dish tasty and appetizing, you need to prepare a good roast.

You will need:

500 g pork ribs;
150 ml of vegetable oil;
4 medium carrots;
2 cups long grain rice
2 medium onions;
1 head of garlic;
1 d.l salt
ground black pepper, barberry, turmeric, paprika, suneli hops to taste.

Cooking steps.

Soak long rice in hot water, then rinse with warm water.
Pour the groats into the multicooker bowl. Set the "Fry" mode for 20 minutes.
Heat vegetable oil, put onions, fry until golden brown.
Add the sliced pork and fry all together for 5-7 minutes.
Cut the carrots into strips, put in the roast, stir, heat for 5 minutes.
Pour boiling water over the meat and vegetables, add spices for pilaf: ground black pepper, barberry, turmeric, paprika, hops-suneli. Set the "Extinguishing" mode for 20 minutes.
Add washed rice, salt, add 500 ml of boiling water so that the water covers the rice by 2 fingers. Add a whole head of garlic.
Close the multicooker, cook in the "Pilaf" mode for 40 minutes. When ready, stir the groats with meat.

Serve pilaf with fresh herbs and vegetables.

Uzbek pilaf with lamb

Lamb is traditionally used to create the Uzbek or Samarkand sawdust. Pilaf is the main dish of the East.

Ingredient List:

1 kg of lamb;
1 kg of carrots;
1 kg of rice;
300 ml of vegetable oil;
4 onions;
2 dry hot peppers;
2 heads of garlic;
1 tsp coriander seeds;
cumin and dried barberry - 1 tbsp each;
salt to taste.

Recipe step by step:

Rinse the rice well. Wash the meat thoroughly and cut into cubes.
Peel the carrots and 3 onions.
Cut carrots into 1 cm thick bars, onions into half rings. Peel the garlic, do not separate the slices.
Warm up the cauldron well, pour in vegetable oil.
Add a whole peeled onion, fry until black, then remove and discard.
Fry the chopped onion for 7 minutes, add the meat, fry together until golden brown.
Add carrots, fry everything together for 3 minutes, do not stir, then mix and heat, stirring slightly for 10 minutes.
Grind coriander and cumin with your fingers or in a mortar and pestle. Add spices to the roast, season with salt, add barberry.
Reduce heat to medium, cook for 8-10 minutes until carrots are tender. Pour in boiling water, it should cover the food by 2 centimeters. Put hot pepper, simmer zirvak for 1 hour.
Put the pre-soaked cereals on the frying in an even layer, pour boiling water in a layer of 3 cm. The water should be absorbed.
Put the heads of garlic and drown in the mass, continue to simmer the pilaf until fully cooked. Turn off the stove, cover the food with a flat plate, top - a lid. Let stand for half an hour.

When serving, garnish pilaf with stewed garlic heads and herbs.

Beef pilaf

A classic recipe for a hearty and beautiful meal for a family dinner or a holiday.

We will need:

500 g of beef;
500 g carrots;
350 g onions;
200 ml of vegetable oil;
1.2 liters of water;
3 cups parboiled rice
1 head of garlic;
1 pinch of hot pepper;
cumin, dried barberry, ground black pepper - ½ tsp each;
salt and turmeric - 1 tsp each

Cooking like this:

Cut the carrots into small strips with a knife or with a vegetable cutter. Cut the onion into small cubes.
Cut the beef into medium-sized pieces.
Heat vegetable oil in a cast-iron pan or cauldron, fry the beef until crisp.
Add vegetables, simmer all together for 5 minutes.
Pour in salt, dried barberry, cumin, hot ground pepper, black pepper, turmeric. Mix the ingredients, simmer covered over low heat for 35-40 minutes.
Pour in boiling water, bring to a boil, add pre-washed rice. Cover the pilaf with a lid and simmer for 20 minutes.
Add the head of garlic, continue simmering for another 15 minutes.
Remove the finished dish from the heat, stir, wrap the cauldron with a blanket, let stand.

Serve the dish hot, garnish with herbs.

Cooking in Azerbaijani

The difference in the preparation of pilaf in Azerbaijani from the Uzbek pilav is that rice is prepared separately from vegetables.

Required products:

700 g long grain rice;
700 g lamb;
200 g butter;
150 g dried apricots;
100 g of prunes;
100 g chestnuts;
100 g raisins;
2 medium onions;
1 egg;
1 tsp turmeric;
salt.

Cooking:

Soak rice in cool water, salt, leave to swell for 2 hours.
Cut the lamb into pieces, boil in salted water, remove the foam.
Wash dried apricots, pitted raisins, dried prunes. Pour boiling water over for 10 minutes. Make cross cuts on the chestnuts. Blanch for 5 minutes. Discard in a colander, pour over with cool water, remove the skin. Put the peeled fruits in water, cook for 7 minutes, the heat is low.
Peel the onion, cut into strips.
Heat the pan well, melt the butter, fry the onions until golden brown.
Add dried fruits to the pan, put the meat. Simmer for 15 minutes, stir. Boiling water can be added if necessary.
Strain the rice, boil in a new portion of water, salt, and drain in a colander. It is important not to overcook the product.
In a small container, mix 5 tbsp. boiled long rice with turmeric and chicken egg.
Melt the butter separately (leave 5 g), add salt and turmeric. You can use a water bath or microwave. Grease a cauldron or heavy-walled skillet with the remaining butter. Put the egg mixture on the bottom. The next layer is fig. Saturate with spice oil. Cover with a plate, then a lid, simmer over low heat. When serving, place the meat on top of the rice.

Decorate the pilaf with dried fruits.