Those who at least once had a chance to taste pilaf are unlikely to forget its taste and aroma. A lot of housewives try to learn its cooking secrets and reproduce the dish on their own. But not everyone can create a culinary masterpiece of the countries of the East. Let's try to understand the intricacies of cooking.
Uzbek plov with lamb recipe in a cauldron
According to Uzbek cooks, the main secret of the pilaf is not in the composition of the ingredients, but in the cooking method. Taste depends on the correct ratio of zirvaka (meat base) and rice. Not rarely add peas, raisins, millet and corn. The cereal in the pilaf undergoes the process of extinguishing, and therefore absorbs the aromas of all components of the recipe.
Required Products:
- meat (lamb) - 1 kg
- hot pepper - 2 pcs .;
- carrot - 1 kg;
- dried barberries - 20 pcs .;
- zira - 10 g .;
- bulb;
- oil - 300 ml;
- salt;
- rice (variety devzira) - 1 kg;
- coriander-4 gr .;
- garlic - 1-2 heads.
Total cooking time: 2.5 hours.
Calories: 879 kcal.
Cooking process:
- Wash rice under running water at least 4 times. During the last wash, the water should remain clear;
- Washed meat cut into large chunks. Onions in thick rings (during cooking, it will cook completely and disappear). Carrot chop straws. Separate the heads of garlic from the husk, but do not separate the cloves;
- Heat the cauldron well and pour in the oil. To ignite to light smoke and fry in it onions to a golden-dark color;
- Add meat;
- After the meat ingredient acquires the crust, toss the carrots to continue cooking a couple more minutes. Stir and cook for another 10 minutes, stirring constantly;
- Between palms rub rub and throw in the cauldron at the same time with the barberry. Salt and cook up to 10 minutes over medium heat or until the carrots are soft;
- Pour in boiling water, so that the liquid covers the ingredients 2 cm above;
- Toss pepper, and cook for 1 hour over low heat;
- Last time wash the rice and make sure that the liquid is completely glass;
- In cauldron throw rice, flatten the surface. Through skimmer pour boiling water. The liquid should pour rice at 3 cm, close the lid;
- As soon as the water disappears from the surface, push the garlic into the rice, make the fire medium and cook until ready.
- Readiness to check as follows: lightly strike the rice with a slotted spoon. If the sound is deaf with a cook needle, make a couple of punctures to the very bottom;
- Cover the dish with a large plate and close the lid;
- Cook for another half an hour on low heat.
Festive Uzbek pilaf in a cauldron on a fire
Few people know, but the real Asian plov is cooked outdoors. On the fire the dish turns out much tastier and more fragrant than on the stove.
Required components:
- meat - 1 kg;
- sunflower oil - 300 ml;
- onions - 1 pc .;
- salt coarse - 20 gr .;
- rice - 1.5 kg;
- lamb fat - 300 grams;
- garlic - 4 heads;
- zira - 10 g .;
- carrot - 1 kg;
- red hot pepper - 1 pc .;
- raisins soaked in water - 50 g.
Total cooking time: 1.5 hours.
Caloric content: 302. 47 kcal.
Stages of cooking:
- Cut the carrot into large slices;
- Onions coarsely chop;
- Do not cut the meat, just rub it with salt;
- Install a cauldron and make a fire under it;
- Calcium in a cauldron 100 gr. salts;
- Clean up the walls of the dishware, pour in water, boil and pour;
- As soon as the last drop evaporates on the bottom of the cauldron, pour in the oil, ignite well for about 7 minutes;
- Throw the rump with meat;
- Periodically turning the fry ingredients for about 12 minutes;
- Add onions, mix and throw carrots;
- The last ingredient to smooth over the entire surface of the meat product;
- Pour 100 ml of water and simmer for about 7 minutes;
- Spread garlic, pepper and continue stewing;
- After 5 minutes, spread the washed rice on the surface of the zirvaka;
- Throw cumin and raisins;
- Pour rice through the skimmer with water so that the height reaches 1 phalanx of the finger;
- Without closing the lid stew. As soon as the water evaporates with a spoon, make holes, pour in some water, cover the lid and simmer for 15 minutes.
Recipe pilaf with pork in a cauldron
An important factor in the preparation of dishes is the choice of meat. Ideally, Uzbek pilaf is made from a shoulder blade, a brisket, or the back of a mutton. However, pork can be a worthy substitute. But it is better to refuse veal, as it will not be able to convey the desired aroma and taste.
Required components:
- bulbs - 5 pcs .;
- salt coarse - 1 tbsp. l .;
- pork - 1.5 kg .;
- carrot - 5 pcs.
- boiling water - 5 glasses;
- garlic - 2 heads;
- rice - 2 tbsp .;
- oil - 150 ml.
- dried barberries - 30 pcs.
Total cooking time: 1 hour.
Caloric content: 1053 kcal.
Stages of cooking:
- Meat divided into pieces;
- Coarsely chop carrots, large onion rings;
- In a heated cauldron pour oil and calcined;
- Fry the meat to the crust;
- Put hands with carrots and fry until ready;
- Add barberry, salt, reduce heat to a minimum, put garlic in the center of the zirvak;
- Fill rice and level the surface;
- Through skimmer pour boiling water (height 1 phalanx of the finger);
- Cook for half an hour on low heat.
Recipe for pilaf with chicken and mushrooms in a cauldron
The rice for the dish should be strong, transparent and low in starch. The kernels are of medium length and well absorb liquid and fat. The best option would be the Tajik and Uzbek varieties: akmarzhan, devzira, saryk, scald and velvet.
Required components:
- fillet - 900 gr .;
- rice - 400 g .;
- red pepper - 0.5 tsp.
- bulb;
- oil - 100 ml;
- coarse salt - 10 g .;
- carrot;
- mushrooms - 100 g;
- garlic head;
- black pepper peas - 5 pcs .;
- barberry - 20 pcs .;
- Zira - 15 gr.
Total cooking time: 1 hour.
Caloric content: 268 kcal.
Stages of cooking:
- Cut the fillet into portions;
- In a heated cauldron, pierce the butter and lay out the chicken;
- Roast for 10 minutes, stirring occasionally;
- Shred onion, grate carrots or cut into thin strips;
- Mushrooms cut into pieces of medium size;
- Add carrots and onions to the meat. Mix. Simmer for 20 minutes;
- Add mushrooms and continue cooking for another 10 minutes;
- Put garlic in the center and pour seasonings;
- Pour into the cauldron, washed several times rice. Smooth surface;
- Pour in boiling water, close the lid and cook for 25 minutes.
East is a delicate matter: useful tips for cooking the perfect pilaf
- carrots for pilaf must be cut large and in no case rubbed through a grater;
- ideal dishes for dishes - cast iron cauldron;
- Salting and seasoning is necessary in the middle of the process;
- do not stir the dish and open the lid prematurely after laying the rice;
- to make the dish tastier, after cooking, let it stand for half an hour;
- If meat and rice are the main components of the dish, then spices and spices are additional tools that allow the chef to improvise. In addition to carrots and onions, add cumin (zira), quince, garlic, dried apricots, hot peppers, barberries and raisins. To use a ready-made mixture of seasonings is not worth it, they will not be able to convey the flavor that the spices give separately.
Enjoy your meal!
Very clearly in the next video shows how to cook the correct Uzbek pilaf in a cauldron.
