Prepare a real Uzbek pilaf according to the classic recipe is not difficult. It is enough to comply with some simple recommendations and, of course, the availability of necessary products, and on your table, in about an hour, delicious food will radiate enticing oriental flavors.
Classic Uzbek pilaf in a frying pan - recipe
Ingredients:
- fresh lamb - 0,5 kg;
- rice for pilaf - 0,5 kg;
- hot water - 0,8 l;
- onion - 175 g;
- carrots - 350 g;
- a small bitter pepper - 1 piece;
- garlic - 1 head;
- vegetable refined oil - 140 ml;
- zira (cumin ground) - 10 g or to taste;
- ground black pepper - to taste;
- barberry dried - 10 g or to taste;
- salt.
Preparation
Fresh lamb is washed with cold water, dried with napkins or paper towels and cut into small pieces.
In a pan with a thick bottom we pour vegetable refined oil, warm it until a light haze appears and lay the prepared meat. We brown it from all sides and add carrots pre-cleaned and cut into strips. We clean and shred cucumbers or semirings onions and after four minutes we put in a frying pan to meat with carrots. Fry all together for fifteen minutes, stirring.
Meanwhile, rinse thoroughly rice until the water becomes clear, and soak it for fifteen minutes. Then drain the water, add the rice croup to the fried meat with vegetables and pour the boiled water to boil. Throw salt, ziru, dried barberry, ground black pepper, rinsed pod of whole-baked pepper and peeled whole husk of garlic from the hull, without looking at the teeth.
We keep the dish on fire until rice absorbs all the liquid from above, and the water will remain only inside. At this moment we cover the frying pan with a lid and reduce the heat to a minimum. After fifteen minutes, remove the frying pan from the fire and thoroughly wrap the dish for another fifteen minutes with something warm.
Classic pilaf with chicken - recipe
Ingredients:
- chicken meat - 620 g;
- onion - 310 g;
- carrots - 310 g;
- vegetable refined oil - 110 ml;
- hot water - 850 ml;
- rice for pilaf - 500 g;
- garlic - 1 head;
- seasoning for pilaf - to taste;
- salt - to taste.
Preparation
We clean and shred with semicircles or cubes onion and carrot straw, remove garlic head from the outer husk and rinse it with cold water.
Chicken meat is washed, dipped with napkins or paper towels, cut into small pieces and put in warmed with vegetable refined butter or a casserole with a thick bottom. We give the meat brown on all sides, and lay the prepared onions with carrots. Fry all together until the softness of the vegetables.
Meanwhile, a good rinse rice croup, changing the water until it becomes completely transparent. When meat with vegetables is fried, we savor the dish with seasoning for pilaf, lay the washed rice
The present fragrant pilaf is served to the table with fresh vegetables, herbs, pickled onions, garnished with pomegranate seeds if desired.
Similar to the recipe for cooking classic plov with chicken, you can prepare a dish with pork, replacing it with chicken. The taste will be slightly different, but not less rich and appetizing.