There is a great variety of pilaf recipes - this dish of national Oriental cuisine has become widespread in many countries. All the variations of pilaf simply can not be counted, besides, each mistress has her own secrets of cooking a successful dish. But what is the "standard"? How correctly to cook pilaf, so that it turned out friable and tasty? We will share the secrets of the correct preparation of pilaf with you today.
How to cook Uzbek pilaf?
Uzbekistan is the country where pilaf has become most widespread, therefore it is considered the ancestor of this dish. It is there that people know all the nuances of the recipe for tasty and regular pilaf. Classic Uzbek pilaf consists of the following ingredients: onions, carrots, meat, fat, rice and water.
Proportions for pilaf:
- meat (lamb is preferred) - 1.5 kg;
- rice - 1 kg;
- vegetable oil or fat - 3/4 cup;
- large carrots - 5 pcs;
- large bulbs - 5 pcs;
- garlic - 2 heads;
- water;
- spices to taste.
The correct rice for pilaf is usually long-grain or rounded. It is important that the croup is not pre-steamed. Meat is used in many different ways: it is usually lamb, beef or pork. To make the meat juicier, and pilaf - more saturated, the pieces should be cut large, about 200 grams in each.
For the real pilaf, every detail matters, including how to cut vegetables. Onions must be cut into half rings, and carrots should be cut along, large straws. In this form, the vegetables will be less boiled.
Plov likes spices: barberry, zira, turmeric, black pepper, and, of course, garlic are excellent for rice.
How to make pilaf correctly: the stages of preparation of products
- Pour rice into a saucepan, sprinkle with a handful of salt and pour boiling water. Let the grains swell.
- Cut the meat and vegetables.
- In Kazan, pour oil or fat and put on fire. When the oil is hot, fry pieces of meat in it to a crispy crust. Add the onion and bring it to a golden color. Carry the last carrot. Stirring, bring the vegetables to a golden shade. Season with spices, salt and pepper.
- Pour water into the water to just close the contents, and simmer on low heat.
- Put water for pilau to boil.
- With rice, drain the salt water. Thoroughly rinse the seeds under a thin stream of lukewarm water. Rub the croup to avoid stickiness to the rice.
How correctly to cook pilaf?
Rinse the rice with an even layer on meat and vegetables. In the middle, stick cleaned cloves of garlic. Through a colander, carefully pour the rice with boiling water - the water should be 1.5-2 cm above the cereal. Bring the pilaf to a boil, and then reduce the heat to a minimum and cook until the water completely evaporates. After that, turn off the fire, cover the pilaf with a towel and top the lid. In an hour the dish will be ready.
How to cook the right pilaf from a chicken or other bird?
Pilaf with poultry is very popular today, as this dish becomes dietary and easy. Since the bird is an unusual ingredient for pilaf, the recipe is also much simpler,
Ingredients:
- fillet of chicken (or turkey) - 1 kg;
- rice - 1 kg;
- onion - 300 g;
- carrots - 500 g;
- salt;
- spice.
Preparation
Cut the vegetables into strips. Separate the bird into small pieces. On vegetable oil in a bowl, fry the onions until golden in color, add meat and carrots. It's good to put out everything. Salt and pepper the mixture of vegetables and chicken, add water to cover the contents, and simmer under the lid for about 20-30 minutes. Fill the rice (if desired, wash it, as for the classical pilaf). Pour the rump with hot water with an indentation of 1.5-2 cm and simmer under the lid for about half an hour. Before serving, mix rice with meat and vegetables.