The whole Oriental cuisine is based on a jewelry-exact combination of tastes, which provides an abundance of traditional spices. Plov can be attributed to the number of dishes that will allow you to sharpen your skills in a combination of tastes experienced culinary experts, and beginners will learn the basics of cooking. On how to properly cook Uzbek pilaf at home, we will describe in the recipes below.
How to cook a real Uzbek pilaf?
If we are talking about a truly authentic recipe, then it is certainly a plov recipe with lamb. Meat lamb should not be completely lean or contain excess fat, let the piece be of medium fat, sufficient to preserve the aroma of meat.
Ingredients:
- rice (long grain) - 4 items;
- carrots - 320 g;
- onion - 320 g;
- lamb - 1,2 kg;
- vegetable oil - 65 ml;
- Ground coriander , cumin - 3 tbsp. spoons;
- pinch of saffron;
- dried barberry - 1/4 of a st .;
- the head of garlic.
Preparation
Before you cook Uzbek pilaf, put a thick-walled cauldron on the fire and pour oil into it. If you have lamb fat, then take its equivalent volume and also put it in the dishes. When the fat warms up, use it to brown the mutton cubes. Transfer the golden pieces of meat to a separate dish, and instead, throw pieces of onions and carrots into the cauldron. Once the vegetables are seized with a light golden tinge, return the meat to the container and add the spices. If there is no saffron available, it can be excluded from the recipe, or it can be replaced with a mixture of a pinch of paprika and turmeric. Pour in a liter of water and leave the meat to languish in the middle heat for about an hour. After a while, pour the rice and add a liter of water. Without stirring, place in the center of the pilaf a head of garlic, cut from below. Sprinkle the dish with salt and leave until the moisture is completely absorbed and the grains are ready (15-20 minutes). After a while, leave the dish to stand for another 15 minutes, and then stir.
You can also repeat the recipe of Uzbek pilaf in the multivark, fry in the "Bake" mode, and after adding rice and liquid, switch to "Quenching" for an hour. The finished pilaf should reach another 40 minutes on the "warm".
How to cook Uzbek pilau in kazan?
If you have a good quality kazan, then the success of the dish is almost guaranteed. Cooking dish can be both on the stove and on an open fire, in the latter case, the pilaf will come out noticeably more aromatic.
Ingredients:
- vegetable oil - 55 ml;
- onion - 210 g;
- garlic teeth - 4 pcs .;
- beef - 1.4 kg;
- seeds of cumin - 1 tbsp. a spoon;
- barberry - 1/4 of a century;
- carrots - 310 g;
- rice - 515 g;
- greens and grains of pomegranate - for filing.
Preparation
Preparation of Uzbek pilaf in the cauldron does not differ from the similar process in the brazier, and so first warm up the oil and save it in large pieces of onions and carrots until blubber. To the vegetable base, add large cubes of beef and wait until they get a golden crust. Add barberry and cumin, as well as paste from grated garlic teeth. Pour in 2 cups of liquid and leave the meat stew for about 40 minutes. After a while, pour the washed rice grains and pour them with water so that the liquid covers the rice for a couple of centimeters. For a more pronounced garlic taste, you can place a head of garlic in the center of the plov. Leave the pilaf until the moisture is completely absorbed from the surface, then make about 10 holes across the surface of the rice and allow the dish to reach its fullest, absorbing the remaining liquid. Ready pilaf should be at least half an hour before serving, after which it can be mixed and sprinkled with greens with pomegranate seeds.