Home Products Make the pilaf crumbly. Loose pilaf. Crumbly chicken pilaf: "a classic of the genre"

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Make the pilaf crumbly. Loose pilaf. Crumbly chicken pilaf: "a classic of the genre"

Pilaf is considered a colorful dish of oriental cuisine. It is loved for its exquisite spicy taste and satiety. Many housewives prefer to cook pork pilaf, but lamb, chicken, veal and even fish are acceptable. Often mushrooms are added to the dish, in the end it turns out to be more saturated. There are many secrets that help make rice crumbly. The result is delicious pilaf"grain to grain". Consider basic recipes in order, we highlight the main thing.

Classic pork pilaf

garlic - 1.5-2 heads
rice (preferably steamed) - 670 gr.
carrots - 700 gr.
pork pulp - 0.9-1 kg.
sunflower oil - 180 ml.
onion - 450 gr.
chili pepper (capsicum) - 0.5 pcs.
seasoning "4 peppers" - 7 gr.
salt - 40 gr.
turmeric (ground), zira - 3-5 gr.
barberry berries - 5 gr.
drinking water - about 1.7-1.8 liters.

Pour rice into a basin, fill with running water so that the liquid covers the grains. To obtain a crumbly pilaf, washing should be done 5-6 times. Such a move will remove rice flour, which glues the grains.
In the process of rinsing, crush the rice with your hands, drain the liquid. When the water becomes completely transparent, leave the grits on the sieve for a quarter of an hour.
Chop the carrots into long bars (straws), peel the onion, chop it in a convenient way. Pour oil into the cauldron, heat it up, send the onion inside.
Remove the barberry berries from the twigs, drain in a colander, rinse. Fill with water, leave to soak. At this time, rinse and dry the pork, chop into pieces 4 * 4 cm.
Send the meat to the fried onions, put the carrots on top, smooth with a spatula on the surface of the contents (do not mix!). Peel the garlic from the base and peel, send whole cloves to the cauldron.
Salt the ingredients, add chopped chili, soaked barberries and a mixture of peppers. Add ground turmeric and whole cumin. Boil drinking water, fill it with contents.
Simmer the contents under the lid for at least a quarter of an hour. After this period, put the washed rice grains into the wok (cauldron), level them over the meat and fry. Do not stir the composition, otherwise the rice will not be completely steamed.
In the process of cooking, press the grains to the main composition with a spatula so that they are saturated with oily liquid and spices. Add more if necessary hot water, covering pilaf by 1-2 cm.
After the water has been absorbed into the rice, poke holes in the contents. Such a move will allow excess moisture to evaporate, the dish will turn out crumbly. When the water is almost completely gone, make a slide out of pilaf.
Set the fire to the minimum mark, cover the cauldron with a lid and a warm towel. Simmer for 20-35 minutes until final cooking. Take a sample from the rice periodically. When serving, lay out the grains first, then the meat with garlic and stewed vegetables.

onion - 250 gr.
ground turmeric - 10 gr.
lamb pulp - 450-500 gr.
pork tenderloin -450 gr.
carrots - 240 gr.
vegetable oil- 75 gr.
long rice - 650 gr.
garlic - 10 teeth
laurel - 4 pcs.
ground pepper - 5 gr.
salt - 25-30 gr.
filtered water - in fact

To make pilaf crumbly, the ratio of meat, rice and vegetables should be relatively equal. As utensils for cooking, a thick-bottomed pan, cast-iron frying pan or wok (Kazan) is used.
First of all, wash the rice. Rinse it under the tap 3 times, then pour cold water and leave for 45 minutes. During this period, starch will come out and rice flour will be washed.
Start preparing vegetables. Chop the carrots into cubes, and chop the onion into cubes or half rings. Rinse with lamb and pork tenderloin dry with paper towels. Cut the meat into pieces of 3-5 cm.
Pour the oil into a regular frying pan, heat it up until white smoke appears. Scald the meat on all sides to a crust, this move will keep the juice inside the pork and lamb.
After frying, transfer the oil with meat to a cauldron, and send onions and carrots to the previous pan. After the appearance of a golden hue, transfer the vegetables to the meat. If you wish, you can not fry the carrots, but stew it immediately in a cauldron.
Add spices, salt and chopped chili pepper. Stir the contents, tamp. Drain the liquid from the rice, put on top of the first composition. Smooth the surface with a spoon.
Boil purified water, start pouring it into the cauldron along the wall of the dish. Make sure that the liquid covers the contents by only 1-1.5 cm. Bring the pilaf to the first bubbles at maximum power.
After boiling, reduce the temperature to a mark between medium and minimum. Make holes in the pilaf with Chinese chopsticks so that the contents simmer evenly.
Cover the dishes, cook the dish for half an hour, periodically evaluating the rice for taste. When the specified period comes to an end, peel the garlic cloves and stick them into the composition at a certain distance from each other.
Wrap cast-iron cookware with a warm blanket or sweatshirt, leave it to "reach" for 1-1.5 hours. During this period, the rice will be saturated with juice and seasonings, the pilaf will become saturated.

spices for pilaf - 20 gr.
dill and parsley (fresh) - 0.5 bunch each
olive oil - 60 ml.
chicken (preferably thighs) - 600 gr.
steamed long rice - 575 gr.
carrots - 230 gr.
onion - 280 gr.
drinking water - in fact

Rinse the carrots and chop them in a convenient way (bars, half rings, straws). Chop onion, add to carrots, add pepper, salt.
Fry the vegetables until golden brown on a hot olive oil. Start cutting up the chicken. If possible, choose the hips, they are fatter. Chop the meat into pieces, removing the skin. Bones can not be removed.
Send the meat for frying, bring to a ruddy crust ( heat treatment lasts 5-7 minutes). Then add 170 ml. water, cover the dishes with a lid, simmer the meat for another 5 minutes.
Send rice to a bowl, fill with cold water, wait 20 minutes. Rinse the grains, removing the white coating (the water should become completely transparent).
Move the onions, chicken, carrots to the cauldron. Press down with a spoon, put rice on top. Take the contents with a spatula, add chopped dill with parsley.
Pour boiling water over the composition, covering the grains by 1 cm. Cook pilaf without a lid for 10 minutes, then make several holes in the dish for better evaporation of moisture.
After another 10 minutes of languor, cover the cauldron with a lid, reduce the heat to a minimum. cook crumbly pilaf third of an hour. When the water evaporates, turn off the stove, wrap the dishes with a warm cloth. Infuse the dish for 1.5 hours.
Optionally, you can cook chicken and mushroom pilaf. In this case, choose champignons, oyster mushrooms or chanterelles. Pre-wash, clean and fry the mushrooms. Then put them on the chicken.

beef pulp - 450 gr.
onion - 330 gr.
round rice - 200 gr.
vegetable oil - 60-80 ml.
laurel leaf - 4 pcs.
salt - 15 gr.
carrots - 250 gr.
black pepper (ground) - 5 gr.

Rinse the beef, blot the meat with napkins, or dry it in another convenient way. Chop into slices of the same shape (3-5 cm), boil in 1 liter. salted water. The duration of heat treatment is 25-30 minutes.
After 10 minutes of cooking, add laurel and pepper. When the meat is cooked, pour the broth into a separate bowl, you will need it later. Remove the meat, move it to the cauldron.
Chop the carrots and onions, pass the composition in hot oil until golden brown, then move the vegetables along with the liquid into the cauldron. Rinse the rice, scald the grains with boiling water, drain. Add to meat with vegetables.
Fry the contents for 3 minutes, then pour in 270 ml. broth left over from cooking beef. Do not stir the contents, cover the cauldron with a lid, put on low heat, cook until the broth evaporates.
Try not to open the lid for the first quarter of an hour after the start of languor. After this period, make holes in the pilaf so that the liquid leaves evenly.
When you see that the seeds have appeared in the grains, turn off the burner. Leave the cauldron on a warm stove, covering the dishes with a warm blanket or sweatshirt. Pilaf can be consumed after 1 hour of infusion.

steamed rice (preferably long) - 420 gr.
veal tenderloin - 480-500 gr.
seasonings for pilaf - 15-20 gr.
oil for frying - 130 gr.
salt - 15 gr.
onion - 300 gr.
garlic - 8 cloves
carrots - 250 gr.
filtered water - in fact

Wash the rice, send the grains to a bowl, pour over it with ice water, leave for 1.5 hours to soak. Rinse the veal and dry thoroughly, cut into cubes (about 3 cm in size).
Prepare vegetables (washing, peeling), chop them. Heat the oil in a frying pan, fry the veal meat for 15-20 minutes. Stir constantly to avoid burning.
After the allotted time, add carrots with onions, sauté the contents for another 7-8 minutes. After that, add spices, salt, mix. Turn off the stove, let the ingredients brew for 10 minutes.
Now carefully move the contents from the pan to the cauldron. Drain the water from the rice, put it on top of the meat with vegetables. Press down with a spatula, do not stir. If desired, you can add salt, similarly laying it on the grains.
Boil water. Pour it in a thin stream along the edge of the dish. Make sure that the water covers the rice by 1.5-2 cm. Place the cauldron on the stove, wait for the bubbles to appear. Next, reduce the burner to the minimum.
Cover the dishes with a lid, wait a third of an hour. During this period, the liquid will be absorbed into the grains, you will get a delicious crumbly pilaf. After the specified period, turn off the stove.
Make 5 holes in the contents with a spoon, wrap the dishes in a sweatshirt or a thick blanket. Leave until the final infusion, then put on portioned plates. Serve with garlic sauce and cabbage and carrot salad.
Some housewives prefer to cook veal pilaf with ripe tomatoes or tomato paste. In this case, the tomatoes are mashed and sautéed with vegetables in a hot pan.

Pilaf is great for lunch or dinner. Consider classical technology dishes, serve it with vegetable salad and spicy sauce. Make lamb or veal pilaf, add chicken, mushrooms, barberry berries, tomato puree. Experiment with spices, vary the amount of salt and water. Choose long parboiled rice as a base (you can also use round rice).

Video: how to cook crumbly pilaf in a slow cooker

Pilaf is a very ancient dish that has been cooked in many countries for several centuries. In India, this dish was vegetarian, and then in Persia they learned to cook it with meat. All recipes have one thing in common - the dish always combines rice with zirvak (meat, fish, dried fruits, spices). In our country, the most common zirvak, consisting of pork or lamb, onions, carrots, cumin and red pepper. But how to cook delicious and crumbly pilaf?

cooking secrets

To make rice crumbly, you need to know a few simple secrets that not every even an experienced housewife knows about:

No need to chop carrots with a grater. It is better to cut it into strips into thin slices - the thicker, the higher the likelihood of getting a crumbly pilaf. Also adhere to the proportions that are indicated in the recipe. If there are a lot of carrots, the rice will not turn out crumbly.
Choose the right grain. The best option is considered to be oblong-shaped rice. A round-grained variety is also suitable, but should not contain starchy dust. The smaller it is, the more crumbly pilaf will be - this is one of the main secrets of cooking.
Before cooking, you need to soak the rice groats in salted water - preferably hot, but do not use boiling water. This will not allow the rice to boil, that is, you will get not just porridge, but real pilaf!

How do professionals cook pilaf?

Chefs have their own tricks on how to cook pilaf so that the rice turns out to be crumbly. A real chef is able to make any kind of rice crumbly - round and long. At the same time, they recommend using steamed one, as it better draws in meat broth and get the most fragrant.

Particular attention should be paid to washing the cereal - drain the water at least 8-10 times. It must be perfectly transparent. After that, the rice is poured with cold water and left for at least half an hour so that it is thoroughly wet. When laying cereals in zirvak, a slotted spoon is used so that excess liquid does not get in.

Rice should be steamed, but it is not necessary to use a double boiler or slow cooker for this. The bottom line is that the fire under the cauldron should be set to a minimum, and a layer of cereal in several places should be pierced with a knife to the bottom and tightly cover the dishes with a lid.

Readiness of rice is checked no more than once every 10-15 minutes. If needed, add boiling water. When you remove the cauldron from the stove, so that homemade pilaf turns out to be crumbly, you need to wrap it with something and leave it (you can use a regular blanket). Our ancestors used this trick, which gave the dish an incredible taste and aroma.

Chicken pilaf recipe

To teach you how to cook crumbly and tasty pilaf, we offer a proven recipe. For it you will need the following ingredients:

long steamed rice - 500-600 g;
chicken (it is better to use thighs) - 600 g;
carrots - 200 g;
onion - 250 g;
vegetable oil - 50 ml;
fresh greens;
spices for pilaf.

Peel the carrots and chop into sticks, straws or half rings, but not too finely. Also chop the onion, add to the carrots, pepper and salt. Fry it all until golden brown in oil.

Cut the thighs, chopping into pieces and removing the bones with the skin. Fry the meat until golden brown for a few minutes, then add some water and simmer for a few more minutes, covered.

Pour rice with cold water, wait 20-30 minutes and rinse thoroughly from white bloom. Put the onions with carrots and chicken in a cauldron or pan, tamp with a spoon, and put rice on top. Press with a spatula and sprinkle chopped greens on top.

Pour boiling water over all this so that it covers the rice by a centimeter. Cook without a lid for about 10 minutes, then poke a few holes so that moisture evaporates through them, and sweat for a few more minutes. Cover with lid and reduce heat. Cook for 20 minutes - the water should evaporate during this time. Turn off the heat and wrap the cauldron or pan with something, leaving for an hour and a half.

Pork pilaf in a frying pan

Now let's figure out how to cook pork pilaf in a pan step by step. The recipe is very simple and accessible to every hostess. You will need the following components:

300 g pork;
a glass of steamed rice;
one medium carrot;
a pair of bulbs;
50-60 ml of vegetable oil;
seasoning for pilaf;
salt and pepper.

We wash the rice with water and pour it for 20-30 minutes. at this time, peel the carrots with onions. We wash the meat and dry it with napkins, and then cut into cubes. We heat the pan with oil on the fire and send the meat into it. Fry it for 5-6 minutes over high heat, stirring constantly.

Chopped, but not too finely, carrots and onions are added to the meat. Salt, pepper, add seasonings and mix. Reduce heat and continue to fry for about 10 minutes. As a result, you will get zirvak.

Put all the rice in the pan, evenly distributing it on top of the zirvak. Pour water in a thin stream so that it covers the rice by 1.5 cm, no more. Cover with a lid and simmer for 30-40 minutes over low heat without opening the lid.

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

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

Other recipes with meat:

Rice is used to prepare a wide variety of dishes. But the most famous is plov. Rice grains in it should crumble, and not form sticky fragments. However, to achieve proper cooking this dish is difficult. How to cook friable pilaf, we will tell in our article.

Main reasons for failure

The most difficult thing in cooking pilaf is to achieve that the rice becomes crumbly and absorbs the taste of zirvak. To do this, you need not only to strictly follow the recipe, but also to choose the right products for cooking.

Rice in pilaf does not turn out crumbly for the following reasons:

non-compliance with cooking technology. Today there are a wide variety of pilaf recipes. In many of them, during the cooking process, the components of the dish should not be mixed. Rice is introduced at the very end, which is why it is not always possible to accurately meet all the requirements (temperature in the container, cooking time, amount of water, etc.). This leads to the fact that the grains either remain very dry or stick together;
wrong grain. Only suitable for cooking pilaf hard varieties long grain rice. There are many varieties of cereals that can be used for cooking. Some of them fit perfectly, but they are very difficult to find in a store or market (for example, devzira rice). Others are easier to find, but getting crumbly from them is more difficult. However, many types of rice are strictly forbidden to take for cooking this dish;
you need to choose rice of a certain brand. Some products, even with the observance of the pilaf cooking technology, give an unpleasant odor and stuck together lumps. This happens if the cereal is of poor quality and was harvested in violation of the collection technology. It is best to give preference to more expensive products famous brands. In this case, the risk of buying a fake will be minimal;
the presence of a large amount of starch in rice. To reduce its content in cereals, it is necessary to rinse the grains well. It is imperative to rinse the rice to remove all impurities from it. Their presence can also lead to sticking of grains during the cooking process. Depending on the variety of rice, it is necessary to wash from 3 to 10 times.

The most common reason for the appearance of sticky lumps in pilaf is a violation of the cooking technology. For example, rice for swelling should be poured with boiled water. The volume of the poured liquid should be 2 times more than the cereal is used.

When the water in the container in which the rice is cooked begins to gurgle, the fire should be reduced. In this case, the pan or cauldron is covered with a tight lid. The ingredients should be evaporated for 15-20 minutes (the time is determined depending on the recipe, since sometimes you need to simmer for 40 minutes).

After pouring water, regardless of the need to mix the remaining components, the cereal should not be disturbed. Rice should be evenly distributed over the entire surface of the zirvak. Only in this case it is possible to achieve good friability and excellent taste from it.

Some chefs advise using certain tricks when cooking rice. For example, use a little in the cooking process sunflower oil. You can also rinse the cereal after the completion of the cooking process.

If you choose the right rice, soak it and cook it, it will most likely turn out to be crumbly.

Video: "How to cook friable pilaf"

How to cook crumbly pilaf, because this is the main difficulty in preparing this dish?

What is required for cooking

To prepare friable pilaf, you will need the following ingredients:

1 kg long grain rice(only hard varieties are taken). You can use any cereal that belongs to this variety;
1 kg of meat (pork, beef, chicken, rabbit, etc.). There are recipes in which ordinary stew acts as a meat component;
0.25 kg of lamb (fat tail) fat. It can be replaced with cottonseed oil;
0.5–0.7 kg of carrots;
0.5–0.7 kg of onions;
several heads of garlic;
spices. Their set is determined by the taste preferences of the cook. But it is recommended to include in the list such a seasoning as zira;
salt.

As already noted, today there is a huge number of a wide variety of pilaf recipes. Therefore, the list of ingredients can be expanded. Above was the basic set of products. But winter peas (chickpeas), corn, dried fruits, etc. can be added to pilaf. From spices, hot red and ground black pepper, barberry, suneli hops, etc. are often used to give the dish taste and spiciness. You can decorate pilaf with herbs.

How to cook crumbly pilaf

Loose pilaf is prepared as follows:

first, all products (vegetables and meat) are cleaned and cut, and rice is soaked in water;
then the carrots are roasted first, and then onion and meat pieces are added to it. The ingredients are poured into a well-heated container. Meat and vegetables only need to be fried, not brought to full readiness. Otherwise, the pilaf will come out dry and tough. The result is a rich broth - zirvak;
then rice is poured into the prepared broth and seasonings are added. The groats are poured with salted boiling water on top. When rice is added, the fire decreases, and the dish languishes for the time indicated in the recipe;
then the container is removed from the fire and stands for some more time. After that, pilaf can be served at the table.

Depending on the recipe, additional recommendations may arise in the preparation technology of this dish. For example, it is forbidden to mix layers of vegetables with meat. The pilaf languishing time can also be increased after adding rice to zirvak.

If you need to cook crumbly rice, choose simple recipes, which involve performing standard actions. Only after honing your skills on them can you safely switch to more complex variations of pilaf. Follow the above recommendations, and the rice in this dish will always be crumbly.

Content:

Every housewife, when preparing a delicious pilaf, worries about its friability. Indeed, for sure, all of us at least once have encountered such an unpleasant phenomenon as rice porridge with meat instead of a dish that is expected and loved in many countries of the world. And that's when experiments begin: we try to cook from different varieties rice, several types of meat, we are trying to cook as moms advise, and so on. And often we just give up, because the result is not happy.

But what do the professionals say? Someone, let alone real chefs, knows exactly how to cook delicious pilaf, they will surely tell you how to cook such a dish correctly. This article will reveal to you some secrets that will allow you to never again worry about the unpredictability of this oriental food. In addition, by choosing the recipe described in it from several suggested ones, you can avoid most of the most common mistakes.

Firstly, any rice can be made crumbly, regardless of whether it is long or round. But it is the steamed one that absorbs the meat broth better than the others, so its preparation is easier for many housewives. Secondly, in no case should you neglect the washing of cereals. This must be done at least 8-10 times until the drained water becomes clear. Be sure to pour rice with cold water and let it get wet. In zirvak, cereals should be laid out with a slotted spoon so that excess liquid does not get there.

And most importantly, learn how to cook rice properly. It must be steamed, but the double boiler has nothing to do with it. It’s just that the fire under the cauldron must be made minimal, the layer of cereal should be pierced in several places to the very bottom and the lid tightly closed. Check the doneness of the rice once every 10-15 minutes, adding a little boiling water if necessary. At the last stage, when the cauldron has already been removed from the stove, it must be wrapped in a blanket and left for a while. This cooking secret crumbly porridge our great-grandmothers also knew, and now it is known to you. Below are several options for how to make crumbly pilaf, fragrant and truly delicious. Choose any recipe and improve your culinary skills!

Crumbly lamb and pork pilaf

There is a lot of controversy over what kind of meat is better to use for cooking delicious pilaf correctly. Almost as much as around the question: “Which rice is more suitable?”. Each eastern or Asian country has its own opinion on this matter. It is clear that Muslims, due to religious beliefs, cannot cook pork, so it is customary for them to cook rice with lamb or chicken. But if there are no such restrictions in your family, then be sure to try the recipe described below and you will definitely be able to make delicious pilaf.

Ingredients:

pork (pulp) - 500 g
lamb (pulp) - 500 g
long grain rice - 1 kg
sunflower oil for frying
onion (large) - 4 pieces
carrots (large) - 4 pieces
garlic - 2 heads
bay leaf - 5 pieces
salt, black ground pepper- taste
turmeric - 1 tablespoon

This recipe, judging by the number of its ingredients, is designed for a large company. But such pilaf can be cooked in a smaller volume. Just follow the indicated proportions, cutting down on grams. Remember that rice, meat, and vegetables should be taken in the same ratio - 1:1:1. Then you will be able to make crumbly pilaf, tasty, rich and having an extremely appetizing look. Equally important is the utensils in which you cook. It is better to take a cauldron made of cast iron, a large deep frying pan is also suitable.

So, to begin with, rinse the rice thoroughly, fill it with water and leave it for about an hour. Peel the onions and carrots, rinse and cut, respectively, into half rings and thin strips. Wash the meat, dry and cut into equal pieces of medium size. Pour vegetable oil into a frying pan and heat it until white smoke appears. Put the meat, quickly fry on all sides until brown and pour it into the cauldron. Send the onion slices to the pan, and when it becomes golden, place it on the meat. Carrots can not be fried, but sent to the cauldron immediately. Salt your zirvak well, season with spices and stir.

Strain the rice and spread in an even layer over the meat and vegetables. Now carefully, along the wall of the cauldron, pour in water, it should cover everything by about 1 centimeter. Make the fire as high as possible, wait until the pilaf boils, then reduce the heating temperature of the burner to medium, pierce the rice to the very bottom in several places and cover with a lid. You need to cook for 20-30 minutes, then turn off the fire, stick more garlic cloves into the top layer, cover the cauldron with a blanket or a blanket and let the pilaf “walk”, as they used to say in the old days.

Crumbly pilaf with chicken

In the summer I want to eat something light, tasty and nutritious at the same time. And if we, women, can be content with a vegetable salad and a cheese sandwich, then men will not be delighted with such a menu. Children also need good nutrition. The recipe described below will satisfy all these requirements and will not take you much time.

Ingredients:

chicken fillet - 400 g
steamed rice - 1.5 cups
carrots (medium) - 2 pieces
onion - 2 pieces
sunflower oil for frying
garlic - 4 cloves
seasoning for pilaf - to taste
salt - to taste
greens - 1 small bunch

Cooking method:

As always, any recipe begins with the preparation of ingredients. Rinse the rice under running water until it turns white and soak. Cut clean dried meat into small pieces. Peel the vegetables, wash and cut in any shape. Preferably, of course, onions - in half rings, and carrots - in strips. But if there is no time, then it is possible in any other way, even grind with a grater. Pour vegetable oil into a cauldron, heat it properly and put the meat along with the onions. Saute until the onion is translucent and add the carrots. Cook until golden brown.

That's it, now pour some water and simmer the zirvak until tender, not forgetting to salt and season it properly. Greens can be added both immediately and immediately before serving. Rice, previously strained, also transfer to a cauldron and level. Remember to poke holes all the way to the bottom with a spatula, as any recipe calls for, so that the water boils away faster. You need to cook over medium heat until the liquid goes inside the cauldron from the surface. Now stick a few cloves of garlic into the rice, cover the cauldron with a lid and wrap it with something warm. After 10-15 minutes, the rice will absorb excess moisture and become crumbly and very appetizing. Can be mixed and served.

Crumbly Uzbek pilaf at home

Oh, how beautiful pilaf looks if you cook it according to all the rules of the Uzbek national cuisine! And how wonderful it smells! There is no hint of the notorious lumps, the rice is incredibly crumbly, almost amber. Yes, competing with professionals is a losing business. But even at home, you can cook an excellent tasty pilaf if you adopt this simple recipe.

Ingredients:

lamb (veal) - 500 g
onion - 500 g
carrots - 500 g
long grain rice - 500 g
vegetable oil - 150 g
garlic - 1 head
salt, spices - to taste

Cooking method:

Wash rice and soak in cold water. Cut clean and dry meat into small equal pieces. Peel and wash vegetables, with the exception of the head of garlic. Cut the onion into large cubes, and simply grate the carrots on a coarse grater if you don’t want to bother with slicing straws. Pour the required amount of vegetable oil into the pan, heat it properly and fry the meat until golden brown for 20 minutes, not forgetting to stir in time so that it does not burn.

Then add the onion and continue to fry for another 5 minutes. After the specified time, you can pour out the carrots, season the vegetables and meat with spices and cook the zirvak for 5-7 minutes. Remove the skillet from the heat and carefully transfer its contents to a heavy-bottomed cauldron. Place rice on top of the zirvak in an even layer, from which do not forget to drain the water. Add 2-3 teaspoons of salt, some like it a little more, and someone - a little, so be guided by your own preferences.

Now carefully, in a thin stream, fill everything with water, it should cover the rice by about 1 centimeter. If you pour less, then the pilaf will come out too dry, and if you overdo it, then instead of friability you will get those very notorious sticky lumps. Put the cauldron on the fire, wait until its contents boil, and cover with a lid. The heating temperature of the burner must be made minimal, because in order to cook crumbly pilaf, steam is needed, and not liquid seething. After 20 minutes, the fire can be turned off, the rice will reach the desired state under the lid in a quarter of an hour. Mix everything and serve. Pilaf is delicious when hot.

Crumbly pilaf with beef

“Well, this is generally unrealistic to do!” - many housewives will exclaim and will be wrong. The recipe that follows will completely disprove your beliefs if you dare to try it. Indeed, this type of meat is not in honor of the cooks, because it takes patience and time to cook it correctly. But pilaf with beef is always very tasty, it turns out crumbly and moderately fatty. And its aroma will make the whole family come running to the kitchen and impatiently wait for an invitation to the table. The recipe does not contain any special secrets, so you can safely cook, conquering the culinary heights!

Ingredients:

boneless beef - 300 g
round grain rice - 2/3 cup
carrots (medium) - 1 piece
onion (large) - 1 piece
refined sunflower oil
salt, ground black pepper, bay leaf - to taste

Cooking method:

If the amount of ingredients seems too small for you, it can be increased, but only in compliance with the indicated proportions. Otherwise, the recipe will be violated, and it is unlikely that it will be possible to cook a truly crumbly and tasty pilaf. So, cut the washed and dried meat into small identical cubes, put in a small saucepan and pour 1 liter of water. It should be cooked over medium heat. As soon as the foam appears, carefully remove it, salt the broth, season with pepper and bay leaf. You have to cook within half an hour. Then remove the meat to a plate, and pour the remaining liquid into a cup, you will need it later.

Peel the vegetables, wash and cut: onions - into half rings, and carrots - into strips. Take a deep thick-walled frying pan, heat vegetable oil in it, lay out the meat, add carrots and sauté over medium heat for 5 minutes. Then pour the onion there and cook for another 3 minutes. At the same time, boil water on the other burner. Rinse rice quickly under running water, drain well and send to meat and vegetables for frying. This will take 3-4 minutes.

After the specified time, pour everything with boiling water and the broth in which the meat was cooked. In total, you should take 250 ml of liquid, no more. Cover the pan with a lid and cook over low heat until the water has evaporated. In no case do not mix rice and zirvak. For the first 15 minutes, you can’t even look under the lid, but then watch the liquid level by making holes to the bottom of the pan. As soon as you see that the gravy is gone, turn off the burner, and leave the pilaf on a warm stove for another 10 minutes. It is better to serve with a salad of cabbage and fresh vegetables.

Each recipe described in this article has its own characteristics that allow you to cook delicious pilaf correctly and make rice crumbly. If you carefully follow all the recommendations, then the dish will delight you with its appetizing appearance and rich rich taste. As you can see, you should not blame the failures on rice of the wrong variety, as many housewives usually do. Of much greater importance is the observance of the pilaf cooking algorithm and the choice of the correct ratio of meat, cereals and vegetables.

But with spices, you can and even need to experiment. If you want to get a beautiful golden color of rice, add a little saffron, as is customary in Asia. Local cooks also put zira and barberry. The seasoning, traditionally used in Europe, includes paprika, black pepper, cumin, onion and garlic. A dish with it will taste different from Asian. Try, look for your own combinations of spices, do not be afraid to experiment, and then a delicious pilaf will become your culinary “horse”!

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