How to cook delicious friable pilaf. Pork pilaf: homemade recipes for making crumbly pilaf. Tajik pilaf with lamb

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

There is a great variety, but they are all united by the right choice of dishes, varieties of rice, meat, 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 starch content. Thai and Indian varieties of rice, long-grain, steamed and wild rice are not suitable for pilaf. Best Option- Uzbek and Tajik rice. Choose scalded, belay alang, akmarzhan, devzira, Krasnodar round rice, barakat.

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

Meat

The best meat for the dish, no doubt, is lamb - brisket, shoulder and back. Take twice as much meat if you have it with bones. Pork and beef are also suitable for pilaf. But do not take veal - pilaf will turn out not so fragrant.

Oil and spices

Pilaf is cooked in corn oil or tail fat, seasoned with zira, barberry berries, hot peppers, and other spices are optional. But don't take ready mixes spices, supposedly made specifically for pilaf, they will not give the dish the desired flavor.

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 start.

1. Take the meat, fry it until golden brown, remove from the pan and fry the onion in half rings in the same fat. Put the meat back into the pot.
2. Mix the onion and meat, heat them for 5 minutes and add the carrots chopped (not grated!) into bars.
3. Fry everything for 2-3 minutes without stirring, then mix all the ingredients and fry for 10 minutes, stirring gently.
4. Add spices, fry a little more and pour boiling water.
5. Next, you need to add pepper and barberry berries.
6. Simmer over low heat until the water has completely evaporated. It usually takes between 40 minutes and an hour and a half. Approximately 10 minutes before the end of cooking, the meat part needs to be salted a little.
7. When the meat part (zirvak) is ready, you need to make the fire maximum, put the unpeeled head of garlic and washed, well-dried rice into the pan, then slowly pour in boiled water - it should cover the rice by 2-3 cm.
8. Bring the dish to a boil, then reduce the heat and simmer until rice appears from under the water, while it should be half cooked.
9. 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.
10. At the end of cooking, remove the pilaf from the heat, mix and immediately serve to the table.

Pork pilaf in a cauldron

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

Ingredients:

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

Cooking like this:

1. Pour vegetable oil into the cauldron, heat it up.
2. Cut the meat into pieces, fry until cooked on all sides.
3. Cut the onion into half rings, put on top of the meat.
4. Grate or finely chop the carrots, add to the bulk, stew the products.
5. Pour the washed rice, pour in warm water, it should cover the food by two fingers.
6. Salt to taste, add black ground pepper.
7. 10-15 minutes before the end of cooking, put a whole head of garlic.
8. Heat until the water evaporates, turn off the fire, let the dish reach under the lid.

Pilaf with pork can be served with vegetable salad.

Crumbly pilaf with chicken

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

We will need:

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

Cooking method.

1. Rice wash, pour into warm water, leave for 40 minutes.
2. Peel the onion, cut into half rings. Grate the carrots, peel the garlic and divide into slices.
3. Wash the chicken, cut into medium-sized pieces.
4. Pour vegetable oil into the pan, put the chicken, fry until a delicious crust.
5. Pour onions, brown, add carrots, warm everything together for 4 minutes.
6. Salt the mass, add cumin, thyme, hot pepper, turmeric, Italian herbs. Pour in 550 ml of water, add garlic.
7. Bring the mass to a boil, simmer covered over low heat for half an hour.
8. Add rice, add some water, simmer pilaf for 25 minutes. Remove the garlic when serving.

Decorate the pilaf with parsley sprigs.

Lamb pilaf recipe

A 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 heads of garlic;
• ground red pepper and salt - to taste.

Cooking:

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

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

How to cook pilaf in a cauldron

Traditional pilaf must be able to cook. To help - a step-by-step recipe and the right products.

Compound:

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

Step by step recipe:

1. Peel and chop the carrots into large strips without using a grater. Onion cut into half rings. Peel the garlic cloves from the husk.
2. Rinse fatty meat and pat dry.
3. Heat refined vegetable oil, fry vegetables and meat, cut into slices. Roasting time - 6-7 minutes.
4. Add washed rice.
5. 17 minutes after the start of frying zirvak, add salt, zira, coriander to it.
6. Put the cereal on top, pour in the water. The liquid should cover the food.
7. Simmer until the liquid has evaporated.
8. Add dark pitted raisins, salt. Press a few cloves of garlic into the rice.
9. 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, decorate the pilaf with herbs.

Pork pilaf in a slow cooker

To make the dish tasty and appetizing, you need to cook 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 dl salt
• ground black pepper, barberry, turmeric, paprika, suneli hops to taste.

Stages of preparation.

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

Serve pilaf with fresh herbs and vegetables.

Uzbek pilaf with lamb

Mutton is traditionally used to create Uzbek or Samarkand pilav. Pilaf is the main dish of the East.

List of ingredients:

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

Recipe step by step:

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

When serving, decorate the pilaf with stewed heads of garlic and herbs.

Beef pilaf

The classic recipe for hearty and beautiful dish for a family dinner or holiday.

We will need:

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

Cooking like this:

1. Cut the carrots into small strips with a knife or using a vegetable cutter. Onion cut into small cubes.
2. Cut the beef into medium-sized pieces.
3. Heat vegetable oil in a cast-iron skillet or in a cauldron, fry the beef to a crust.
4. Add vegetables, simmer together for 5 minutes.
5. Pour salt, dried barberry, zira, hot ground pepper, black pepper, turmeric. Mix the ingredients, simmer covered over low heat for 35-40 minutes.
6. Pour boiling water, bring to a boil, add pre-washed rice. Cover the pilaf with a lid, simmer for 20 minutes.
7. Add the head of garlic, continue to simmer for another 15 minutes.
8. Remove the finished dish from the heat, mix, wrap the cauldron with a blanket, let stand.

Serve the dish hot, garnish with herbs.

Cooking in Azerbaijani

The difference in cooking Azerbaijani pilaf from Uzbek pilaf is that rice is cooked separately from vegetables.

Required products:

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

Cooking:

1. Soak rice in cool water, salt, leave to swell for 2 hours.
2. Cut the lamb into pieces, boil in salted water, remove the foam.
3. Rinse dried apricots, pitted raisins, dried prunes. Pour in boiling water for 10 minutes. Make cross cuts on the chestnuts. Blanch 5 minutes. Drain in a colander, pour over with cool water, remove the skin. Put the peeled fruits in water, cook for 7 minutes, the fire is weak.
4. Peel the onion, cut into strips.
5. Heat the pan well, melt the butter, fry the onion until golden brown.
6. Add dried fruits to the pan, put the meat. Simmer for 15 minutes, stir. You can add boiling water if needed.
7. Drain the rice, boil in a new portion of water, salt, put in a colander. It is important not to overcook the product.
8. In a small container, mix 5 tbsp. boiled long rice with turmeric and chicken egg.
9. Separately, melt the butter (leave 5 g), add salt and turmeric. You can use a water bath or a microwave oven. Grease with the rest butter cauldron or pan with thick walls. Spread the egg mixture on the bottom. The next layer is Fig. Drizzle with spice oil. Cover with a plate, then with a lid, simmer over low heat. When serving, put the meat on the rice.

Decorate pilaf with dried fruits.

Real Tajik plov

For classic pilaf, lamb and tail fat are used.

Ingredients:

• 2 kg lamb;
• 1 kg of onions;
• 1 kg of carrots;
• 1 kg of rice;
• 250 g fat tail fat;
• spices, garlic, salt.

Cooking steps.

1. Cut the meat into large pieces. Grind fat tail fat. Heat the cauldron red-hot, add fat, heat until cracklings appear, remove the pieces. Put meat in fat, fry, stirring.
2. Peel the onion, cut into thin half rings, add to the meat.
3. Peel and cut carrots into bars, add half of the product to the cauldron, fry.
4. Add the rest of the carrots, pour water. Add salt and spices - to taste, cook everything together until the meat is ready.
5. Add washed rice, put a head of garlic in the center. Cook until cooked under the lid.
6. Pierce the rice several times with a chopstick. The fire is weak, the extinguishing time is 20 minutes. Hold the pilaf under the lid and serve.

For Tajik pilaf, you can use cumin, black and ground hot pepper, coriander, barberry, dried garlic, paprika, saffron.

With the addition of dried fruits

An original dish, for cooking pilaf with dried fruits, you can use dates, figs, cherry plums, dried plums, dried apricots, dried apples, raisin.

Would need:

• 500 g long-grain rice;;
• 300 g butter;
• 100 g of honey;
• 50 g nuts;
• dried fruits - 80 g each;
• cardamom, vanillin, cinnamon - ¼ tsp each

Cooking:

1. Wash rice well.
2. In a liter of boiling water, put butter, salt, add rice, cook over low heat.
3. Fry dried fruits and nuts in butter in a saucepan. Add natural honey, hot water. The liquid should cover the dried fruit by two centimeters. Boil five minutes. Recommended spices - cinnamon, vanillin, cardamom.
4. Put the finished rice on a dish, pour over the dried fruit sauce.

For cooking, it is better to use light honey, nuts - if possible and desired.

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

In my family, my dad always cooked plov. While still in the army, one of his friends, an Uzbek by nationality, taught him how to cook real Uzbek pilaf. I didn’t succeed in swimming for a very long time. Difficulties were with rice: it turned out simply rice porrige even cry! But through experimentation, looking at several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does swimming begin? Of course with choice of meat. The classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and lamb may simply seem too fatty to some. When choosing meat for pilaf, you just need to pay attention to choose not too hard and “dry” meat. Fat should still be present in it - this will help the meat retain its juice.

Pledge of delicious pilaf - right choice of rice. There is only one criterion - quality. If you choose the so-called "cut", crumbly pilaf will definitely not work out of it. The grains of long rice and parboiled rice are guaranteed not to stick together, but their taste and texture are, in my opinion, rough.

I prefer rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and buy at an affordable price. Before cooking pilaf, it is important to rinse the rice thoroughly. Water must be drained at least 10 times until it becomes clear. Rice should be allowed to dry. It is also important to observe the proportion - 1 cup of rice and 2 cups of water.

Garlic in Uzbek pilaf is a must. It does not need to be completely cleaned: just remove the husk, leaving the teeth in a dense peel. Spare no carrots- it gives pilaf a pleasant sweetness and a beautiful color. You don't need to mix it up. Carrots are laid out on the meat in an even layer. Water must be poured into the pilaf not cold but very hot. Its quantity is determined by the amount of rice.

A simple pork pilaf recipe

• We cut the meat into large cubes (with a side of 2 to 3 cm) and fry over high heat in a deep and wide frying pan. You can’t let the meat release juice - it must remain inside each piece.
• We cut the carrots into thin strips, finely chop the onion, divide the garlic into cloves. We spread onion, garlic on the meat, add spices, salt and carrots and cook zirvak (this is the name of meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
• Advice: there is one trick about salt - you need to salt the zirvak a little so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
• Boil water in a separate saucepan.
• We fall asleep rice in a pan (or a cauldron in which meat is cooked). We distribute it evenly over the entire surface and fill it with hot water. You can not mix pilaf! The pilaf should have three layers: meat, vegetables and rice.
• We cook pilaf under a closed lid over medium heat. When the water level is below the surface of the rice, take a wooden stick and poke 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 up

1. Choose the right kind of rice.
2. Rinse well (water should be clear).
3. Pour the required amount of hot water.
4. Make holes to let the water boil.

Other recipes with meat:

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, as before, not every housewife knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's look at the most popular technologies that will help make what you want a reality.

Crumbly chicken pilaf: "a classic of the genre"

• chicken (leg) - 550-600 gr.
• carrots - 2 pcs.
• rice groats - 480 gr.
• garlic head - 1 pc.
• bulb - 2 pcs.
• spices "For pilaf" (can be replaced with cumin) - 15 gr.

Since you can cook traditional crumbly pilaf with chicken on your own, we offer for your consideration classical technology with step by step instructions.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into pieces of equal size.

2. Prepare a cauldron, pour a sufficient amount of oil into it (you can replace it with tail fat). Heat to high, add chicken and sear until crispy, about 5-8 minutes.

3. Prepare the carrots by chopping them into bars. Do not rub it, otherwise it will turn into porridge after frying. Chop the onions into halves of rings, mix with carrots and add to the chicken. Fry 6 minutes, stirring.

4. Then reduce the heat to medium, cover with a lid. Simmer until carrots are soft (about 10 minutes). Season with salt, add spices for pilaf or cumin.

5. Before you cook fragrant chicken pilaf, you need to do everything so that the rice is crumbly. To do this, boil water, pour it into a cauldron so that the liquid covers the components.

6. Wash the garlic head and free from the husk, do not lay out into individual teeth. Entirely immerse it in a container, you have received a zirvak (the basis for pilaf).

7. Now cover the dishes, mark for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice at least 5 times until the water is clear.

8. After half an hour, put the grits in a cauldron, leveling with a spatula (do not mix). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put a lid on, wait for the boil.

9. Next, close the cauldron, cook on the minimum stove for a third of an hour. After the specified period, gently mix the surface of the rice and evaluate it for readiness. If everything is in order, turn off and wait half an hour.

10. In the case when the grains are raw, add a little boiling water and bring to readiness under the lid. The water must be absorbed. Don't forget to remove the garlic head before serving. This is such a simple recipe for a delicious pilaf with chicken!

Pilaf with chicken in a saucepan

• carrots - 2 pcs.
• chicken ham - 0.8 kg.
• garlic heads - 2 pcs.
• onion - 3 pcs.
• rice (better "Devzir") - 0.4 kg.
• spices "For pilaf" - 15-20 gr.

Since you can cook no less tasty and fragrant chicken pilaf in a saucepan, we recommend that you take a closer look at this recipe. To make rice crumbly, it is better to take the Devzir variety.

1. Chicken legs it is necessary to rinse, get rid of the films, remove from the bones and chop into pieces. Pour oil into a heavy bottomed saucepan.

2. Fry the chicken pieces over high heat until they are crusty. Enter the onions chopped into halves of the rings and the carrots chopped into bars.

3. Do not reduce power, fry for 6 minutes, then slightly increase the heat. Simmer until carrots are soft. Next, season with spices and salt to your taste, mix.

4. Fill with water, simmer for about 5 more minutes. During this period, rinse the rice groats 4 times and spread on top of all the components. Pour more boiling water so that the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. We make holes in the rice with a spatula, we stick the garlic inside. We set the stove to a minimum, wait for the boil, cover with a lid. We simmer for 15 minutes and turn off.

6. Before serving, let the dish stand for half an hour, remove the garlic. It turned out very delicious pilaf made in a pan with chicken. Agree, the easiest recipe!

Chicken pilaf in a slow cooker

• chicken ham - 0.4 kg.
• rice - 0.4 kg.
• bulb - 2 pcs.
• garlic head - 1 pc.
• spices - to your taste
• carrots - 2 pcs.

If you still don't know how to cook the most the best pilaf from chicken, you can use a slow cooker so that the rice is crumbly.

1. First, take all the ingredients on the list. We clean the onions and chop the halves of the rings, chop the carrots into thin sticks. We wash the legs, remove the films, chop the meat into pieces.

2. Before you cook pilaf, you need to heat the oil in a slow cooker. When it is hot, add vegetables with chicken, fry on the “Frying” mode until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the components are thrown, set the “Pilaf” mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker, let it stand for 25-30 minutes on the "Heating".

Now you know how to cook chicken pilaf using the smart pan so that the rice is fluffy. Before tasting, do not forget to pull out the garlic head.

Pilaf with chicken in a pan

• chicken - 550 gr.
• bulb - 2 pcs.
• rice - 0.5 kg.
• garlic - 5 teeth
• carrot - 1 pc.

Loose pilaf is obtained thanks to steamed rice. A chicken dish in a pan is prepared without much effort.

1. Chop the vegetables into large pieces. Send them to fry in vegetable oil in a pan. After that, start frying the chicken. Chop the meat randomly. Stir in the required spices to taste.

2. Chicken pilaf cooked in a pan is no worse than in a cauldron. The recipe is very simple. After all the manipulations done, put the rice on top of the fried foods. Insert the garlic cloves into the mass in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the stove power to minimum. Don't forget to cover the container with a lid. Wait for the end of cooking.

Chicken pilaf with mushrooms

• mushrooms (any) - 300 gr.
• onion - 2 pcs.
• rice - 400 gr.
• chicken fillet - 350 gr.
• garlic - 5 teeth
• carrots - 3 pcs.
• zira, saffron, turmeric - 1 gr.

Before cooking chicken pilaf, follow the instructions so that the rice is crumbly. Practical recommendations simple and understandable.

1. Chop the onion into cubes and the carrot into strips. Fry in a pan in hot oil until golden. Since it is not difficult to make pilaf from chicken, we proceed further.

2. Pour the fillet pieces to the vegetables. Fry the meat until golden brown. After that, lay rice on top of the prepared products. Next, insert the garlic cloves.

3. Season the mass with the necessary spices and pour in the water. The liquid should cover the food by 1 cm. Simmer the dish under the lid over low heat for a third of an hour.

4. In parallel, fry the chopped mushrooms in vegetable oil in a separate pan. Pour them in a few minutes before cooking pilaf. You can add some more spices to taste. Turn off the stove and insist the dish for half an hour.

Pilaf with chicken in the oven

• chicken thighs - 8 pcs.
• carrots - 1 pc.
• rice - 280 gr.
• onion - 3 pcs.
• sweet mustard - 60 gr.

1. Before cooking chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. After that, finely chop the onion and chop the carrots into bars.

2. Put the prepared vegetables on the bottom of the baking sheet. Spread rice on top. Sprinkle with aromatic spices. Mix the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Put the pickled meat on top of everything. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in various variations. Additional ingredients and seasonings are added to taste. Experiment and please your loved ones more often national dishes different countries.

Pilaf is not just a dish. This is a philosophy that every nation has its own. And therefore, with all the common ingredients, Uzbek pilaf differs from Tajik, and it can also be cooked in Azerbaijani, Bukhara, it can be with poultry, meat, and even with dried fruits. We will tell you how to cook pilaf according to all the rules, as well as adapt old national recipes for cooking under conditions and from products of traditional Russian cuisine.

You should start with this type of pilaf, as it can be considered a classic example, moreover, it is extremely common both in any cafes with an Uzbek bias, and in general in Russian kitchens.

So, Uzbek pilaf (it is also often called Ferghana pilaf) is prepared in such a way that the rice turns out to be friable, the rice does not stick to the rice. How to achieve this?

As the famous culinary specialist and connoisseur assures national cuisine Stalik Khadzhiev, the volume of products is calculated based on the availability of rice.

Although an experienced culinary specialist usually does everything by eye, there is an exact recipe for Ferghana pilaf:

• 1 kg of rice;
• 350 g unsalted lard;
• 800 g of meat;
• 800 g carrots;
• 150 g onions.

Important! If you want to cook a real, even let's say, authentic Ferghana pilaf, then look for a yellow carrot, which you combine with an ordinary orange vegetable in a ratio of one to three. She roasts beautifully and looks good in ready dish. If there is no yellow, then take the entire volume of ordinary carrots.

They prepare such pilaf in a cauldron, but on home cooking you can take a thick-walled cast iron pan. A duck will do too.

Cooking:

1. In a thick-walled cast-iron pan or cauldron over low heat, melt the lard.
2. Heat it up well and put a couple of pieces of chopped meat. (It is cut into small pieces for Uzbek pilaf to fit in the mouth for one bite).
3. After a minute, in hot oil, these pieces will be well fried, giving the fat the aroma of meat. Now they have to be taken out.
4. Next, put the onion cut into half rings in the fat and fry over high heat to evaporate the water. After that, report the rest of the meat, salt and lay out a part of the carrots cut into cubes - first yellow. Salt it too and sprinkle with zira (zira is an obligatory ingredient in Uzbek pilaf).
5. As soon as the carrots begin to fry, add the rest of it and mix everything. Let it fry a little. Then lay out the remaining vegetable, spices. In general, everything except rice, including those pieces of meat that were fried very first.
6. Salt again, put a small pod of hot pepper, and add a teaspoon with the top of barberry, it will give the necessary sourness.
7. Carefully pour hot boiled water along the edge of the cauldron or duckling, covering the meat and vegetables with it. Then, cover with a lid, leave for 40 minutes on the slowest fire.
8. While zirvak is being prepared (this is the name of this rice dressing, it is the same for all cuisines where pilaf is cooked), we wash the rice. It is better to do this under running water to wash off the flour. You can't wash it - you won't get it crumbly pilaf.
9. Put clean rice in zirvak with a slotted spoon, salt at the rate of 1 tbsp. a spoon without a hill of salt per kilogram of rice.
10. Put the washed whole head of garlic into the rice.
11. Pour boiling water so that the water covers the rice on your finger.
12. Bring to a boil, reduce the heat to a minimum, cover the pan with a lid and wait for the water to evaporate. When the rice is almost ready, turn off the heat, cover the pot or cauldron with a warm towel or blanket and leave to rise for another hour.
13. Open the lid, put it on an Uzbek flat plate, put a salad of thinly sliced ​​tomatoes with onions next to it and enjoy!

Loose pilaf in a cauldron

In principle, the previous recipe is also suitable for a cauldron. All components of the dish are taken in the same proportion, prepared in the same sequence. The only difference is that the almost finished pilaf is covered with a lid, and after that the fire under the cauldron is completely extinguished. But the cauldron remains lying on the bricks of the oven, the bricks give their heat to the rice layer, bringing it to the condition. The lid of the cauldron is covered with a blanket and therefore in itself is an additional source of heat. In this form, pilaf comes, and it turns out well stewed - just like if you were cooking it in a Russian oven.

in Azerbaijani

difference Azerbaijani pilaf from Uzbek in that the meat in it is cooked separately from rice, and a special flatbread called gazmakh is used to prepare the rice part.

Here is how plov is cooked in Azerbaijan:

1. Pick up products - 700 g of lamb, 200 g of pumpkin, five onions, 100 g of ghee, half a pomegranate, half a glass of raisins, a little water, turmeric and salt to taste. You also need to take an egg and flour 220 g for a dough for a cake.
2. Rice is deliberately not indicated in the dosage - it is cooked separately, so you can take it at your discretion. We wash it under running water or change the water several times. Put in salted boiling water and cook until almost done. After that, we recline, wash cold water.
3. Making a gasmah: add an egg and very cold water to the flour, knead strongly hard dough. We roll it into a thin cake.
4. We spread the cake along the walls and bottom of the cauldron.
5. Put half of the rice on the cake.
6. The second part of the rice is tinted with yellow, mixed with turmeric diluted in a spoonful of ghee and a teaspoon of boiling water (take a pinch of turmeric).
7. Pour melted butter over the first part of the rice, put yellow rice on top, cover the cauldron with a lid and steam a little more at a minimum of heat until cooked.
8. Meanwhile, in a thick-walled saucepan or frying pan, fry the pieces of lamb in oil or your own fat. As it turns red, put finely chopped pumpkin and onion, pour in pomegranate juice, add raisins, mix everything with salt and, pouring half a glass of boiling water, keep for half an hour under a lid over low heat.
9. When all parts of the pilaf are ready, put rice on a large round dish, meat and vegetables on top of it, decorate everything with pomegranate seeds and immediately put ghazmakh - break the cake with your hands.

If you are afraid of unconventional flavors, you can do without pumpkin.

Tajik pilaf with lamb

The main ingredients in this pilaf are traditional: rice, onions and carrots. But the meat is only lamb. In addition, Tajik pilaf is made from special rice - this red cereal is called devzira, it is the best and highest quality of all “pilaf” types. However, quite good Tajik pilaf can also be prepared from ordinary Krasnodar round-grain rice.

The peculiarity of the preparation lies in the fact that first, onion (2 heads), chopped in half rings, is overcooked in vegetable oil, achieving a strong frying, then meat (600 g) is added. It is also fried to a noticeable crust. After that, put the carrots in bars (600 g), overcook again and then pour in half a liter of boiling water. The meat should be half-cooked, after that rice (600g) soaked in salt water is laid and boiled water is poured so that the water covers the surface a little. Spices - zira and garlic. Under the lid, pilaf is cooked for another half hour.

How to cook pilaf - a basic recipe with pork

If there is no cauldron on an open fire, lamb and barberry, this does not mean that you will not get a delicious pilaf for dinner. Basic Recipe, which always turns out, is pork pilaf. It is prepared quickly and simply, it requires 400 g of meat in pieces, a couple of large onions and carrots, 2 cups of rice and five waters. And also salt, bay leaf, a few cloves of garlic, a pinch of cumin and a few peas of allspice.

Vegetable oil should be taken so much that it is enough to fry the meat. After frying the pieces quickly, add the onion. Slightly reducing the fire, fry it and add the carrots. After frying a little carrot, pour in a glass of water and simmer for ten minutes under the lid. Put spices, salt. The broth should be a little salty - in the future, the rice will absorb the salt. Next is the washed rice. Pour it through a slotted spoon with water at the rate of 2 cups of rice twice as many cups of water. Bring to a boil, put the garlic cloves, reduce the heat to a minimum and leave to languish under the lid for 40 minutes. After that, turn off the fire and wait the same amount of time until the rice rests.

How to cook pilaf with chicken?

In the same way, you can use chicken instead of pork. You can cook chicken pilaf even faster, because it takes very little time to stew meat and vegetables. It is necessary to fry medium pieces of chicken in oil, salt. Separately, fry the finely chopped onion and a little garlic, add the grated carrots, still stew a little and add to the meat. Pour washed rice, parsley, peppercorns on top, salt well again and pour boiling water over. Cook over low heat for 20-25 minutes until the rice is soft. If necessary, you can add boiling water.

Recipe for multicooker

Pilaf in a slow cooker is the signature dish of many, usually a slow cooker even has a separate program for cooking pilaf, and therefore the time is predetermined by the microprocessor.

The recipe below is for 4 servings:

1. Cut 250 g of any meat into small pieces, chop 1 carrot into bars, and the onion into a cube;
2. Pour a couple of tables into an open multicooker. tablespoons of vegetable oil, set the frying program with a time of 25 minutes;
3. The oil will warm up - put the meat in a piece. You do not need to put everything at once, otherwise it will not fry, but will be extinguished;
4. After 10 minutes, add carrots and onions;
5. When the frying is over, add salt, spices for pilaf, a couple of cloves of garlic, put washed rice on top;
6. Pour about half a liter of boiling water (the water should cover the rice a little, one and a half to two cm);
7. Put the program "Pilaf";
8. When the task is completed, open the lid, stick in a couple of fresh garlic cloves, pierce the rice to the bottom with a wooden stick and leave for another twenty minutes to reach the pilaf in the heating program.

With the addition of dried fruits

In a slow cooker, you can perfectly make a vegetarian pilaf without meat, as well as a sweet dish with dried fruits. Instead of meat, you need to put only vegetables or dried apricots with raisins, and reduce the frying time to 5 minutes.

Pilaf has been one of the most popular dishes of the peoples of the East since time immemorial. Mentions of him can be found in folk tales and in ancient chronicles. It was served as an honorary dish at big holidays, weddings and commemorations.

In the 16th century, French chefs tried to cook pilaf according to the descriptions of travelers who returned from Arab countries. However, the experiments ended unsuccessfully, because instead of crumbly pilaf, ordinary rice porridge with meat was obtained. European cooks only in the 19th century received the exact recipe for this dish and learned how to cook pilaf deliciously. In each country, the preparation of pilaf differs in its own characteristics and nuances, and over the centuries, hundreds and thousands of recipes for this appetizing and healthy dish. It is interesting that each cook turns out his own unique pilaf, even if the same recipe is taken as the basis, however, there are general cooking rules that it is advisable to follow if you want to get a dish close to the original.

Choosing products and utensils for pilaf

Asian chefs are sure that the best pilaf can be cooked only on an open fire in a cast-iron cauldron and certainly from lamb with fat tail fat. At the same time, a man must cook. But this does not mean that it is impossible to cook a real Uzbek pilaf, tasty, fragrant, fatty and crumbly, at home. Modern recipes are so diverse and versatile that every hostess can show boundless imagination and create a unique cooking masterpiece. Let's talk about what we need for a real pilaf.

Meat. Classic pilaf is cooked only with lamb - it is recommended to take the brisket, ribs, shoulder blade or meat from the back of the lamb. However, in the East and Central Asia, beef, pork and poultry are also used to cook pilaf. The most delicious and fragrant pilaf is obtained from fresh meat with fatty layers, which was not subjected to freezing and kept in the refrigerator for several days. The meat in pilaf should be juicy, so it is better to cut it large - into pieces no smaller than a walnut.

Rice. If you strictly follow the advice on how to properly cook friable pilaf, then it is better to use exclusively long-grain varieties with a low starch content. This is Tajik and Uzbek rice for pilaf - devzira, scald, alanga, kenja, as well as Mexican, Arabic and Italian rice for paella. Rice durum varieties it is distinguished by long transparent grains and extraordinary density - it does not boil soft during prolonged heat treatment, it absorbs water well and remains crumbly even after cooling. Indian, Thai and Vietnamese varieties of rice (jasmine and basmati) are not very suitable for pilaf, as they are too soft and can stick together during cooking. If there is no other option, then rinse them well with cold water and soak for two to three hours, periodically changing the water to remove excess starch. Some recipes use wheat, pearl barley, peas, corn, or a mixture of different cereals instead of rice.

Butter. According to tradition, real Uzbek pilaf is cooked on animal fat (ghee, mutton fat) or vegetable oils. In this case, it is better to use odorless refined oils so as not to “interrupt” the aroma of the dish. Often fat tail fat is mixed with vegetable oil to improve digestibility and soften the specific odor.

Spices. Flavoring pilaf is a creative process in which you can show your imagination and inspiration. However, there is a basic composition of spices, without which the dish will not be considered a real pilaf - these are cumin (zira), barberry and hot pepper.

Cumin gives pilaf an exquisite oriental taste, dried barberry berries fill the dish with nutty notes with a slight bitterness, and hot pepper in pods or ground form makes pilaf piquant and spicy. Thyme, coriander, suneli hops, garlic and saffron can be used as additional spices, thanks to which the rice acquires a rich golden color.

Vegetables and dried fruits. In India and the Caucasus, pilaf is cooked without carrots, and in Central Asia this vegetable is an important ingredient in the dish, and it is recommended to cut it large - into cubes, straws, cubes or plates. Onions are usually cut into rings, and garlic is added with a whole head, previously peeled. In some recipes for cooking pilaf, you can find dried fruits, since prunes, raisins, figs, apricots and dried apricots set off the taste of the dish and add a pleasant sourness to it. It is better to lay them after frying meat and vegetables - along with the addition of water.

Tableware. How to cook correct pilaf in the "wrong" dish? Alas, this is not possible. According to tradition, pilaf is cooked in a cast-iron or aluminum cauldron with a thick bottom. On the modern kitchen the cauldron can be replaced with a duckling or a goose. In such a dish, rice warms up evenly and languishes over low heat, so it does not burn and turns out crumbly. It is not recommended to use thin-walled enameled dishes, French braziers and wok pans, because due to the lack of uniform heating, the pilaf in them burns and becomes viscous.

Zirvak. Zirvak is a mixture of meat and vegetables fried in oil, combined with dried fruits, spices and broth. In the East, the preparation of zirvak is considered a real art and a sacred act, since taste, aroma and taste depend on its quality. appearance pilaf. Oriental chefs say: if you make a good zirvak, then you know how to cook pilaf, and step by step recipes with photos posted on our website, clearly demonstrate all the stages of preparation.

Sequentially add meat, onions and carrots to the cauldron, fry them until golden brown, and ten minutes before they are ready, add dried fruits and spices to them. After that, fill the contents of the cauldron with boiling water so that the water covers a layer of meat and vegetables by two centimeters, and put everything to stew over low heat for 40-90 minutes. Ten minutes before the readiness, salt the zirvak (it is recommended to slightly oversalt it), add the head of garlic and rice to the cauldron, without mixing it with the meat. Add more boiling water so that the water covers the surface by two fingers, and cook the pilaf until the water evaporates, pouring it into the cauldron if necessary. It is desirable that the cooked pilaf simmer a little more, and tasting the dish right away or letting it brew is a matter of taste and personal preferences.

Salads of fresh vegetables are usually served with pilaf, which give it freshness and contribute to better absorption of fatty meat. but classic snack pilaf is accompanied by achik-chuchuk salad, which includes thinly sliced ​​tomatoes, onion rings, spicy or Bell pepper, basil and herbs seasoned not with oil, but with grape or apple cider vinegar. Based on classic recipe pilaf, you can make adjustments to it and create a unique signature dish that will decorate not only festive table, but will also become part of your family's daily diet.