Plov, like any national dish, has many variations in the recipe and cooking technology, from slicing ingredients and ending with cooking utensils, so the dish is not easy, especially for the young housewife. To ease your life and be confident about the quality of the finished product, try to cook pilaf in aerogrill. With the help of a cunning kitchen assistant, the rice in the plov is still friable and fragrant, and the meat is juicy.
Preparation of pilaf with lamb in aerogril
A real spicy and aromatic Uzbek pilaf with lamb can easily be cooked in your kitchen with the help of aerogrill and a few of our tips.
Ingredients:
- lamb (pulp) - 0.5 kg;
- carrots - 2 pieces;
- onion - 1 pc .;
- vegetable oil - 5 tbsp. spoons;
- rice - 1 glass;
- garlic - 3-4 teeth;
- spices: barberry, saffron, zira, salt, pepper - to taste.
Preparation
Carrots are cut manually by thin straws, onion semirings, and the meat in large pieces to taste. We turn to the preparation of traditional zirvak (ie roast meat and vegetables), before cooking pilaf in aerogrill, the mixture of their lamb and vegetables must be fried in a thick-walled frying pan, with a lot of vegetable oil. The frying process will take 25-30 minutes, while watching the fire - it should be strong enough, and most importantly - do not forget to add spices to taste for 15 minutes before the end of cooking.
When the dirwak is ready, and the rice is washed, go to the stage of cooking in the aerogrile: in the bowl of the aerogrill we fill all the ingredients, pour hot water (so that it covers the rice with 1-2 fingers) and leave it to languish for an hour at a temperature of 180 degrees.
Recipe pilaf with seafood in aerogril
Pilaf with seafood is a real festive dish, the taste and aroma of which can hardly be expressed in words. Try to pamper yourself, though not cheap, but insanely delicious version of the usual pilaf.
Ingredients:
- mussels peeled - 350 g;
- squid - 2 carcasses;
- shrimp - 200 g;
- rice - 500 g;
- garlic - 3 cloves;
- mixture of spices for pilaf - 1 tbsp. a spoon;
- salt, pepper - to taste;
- onion - 2 pcs .;
- carrots - 2 pieces;
- greens (any) - to taste.
Preparation
Onions and carrots are cut into large quantities and sent to aerogrill soften at maximum temperature for 10-15 minutes. After the time you can throw cleaned mussels, add a little water (to cover the mixture), all the spices and allow to extinguish for another 15 minutes at the same temperature. After, it is possible to lay a pre-washed long grain rice and pour it with water 2 fingers above the level of cereals. We cook for 45 minutes at 200 degrees.
The rest of the seafood in the form of squid and shrimp is advised to be cleaned and lightly brewed separately, as their tender meat can become stiff in the process of prolonged cooking. Ready-made pilaf is decorated with the remaining seafood and greens.
Pilaf with chicken in aerogrill
Ingredients:
- chicken (except fillets) - 500 g;
- rice - 1 item;
- carrots - 1 piece;
- onion - 1 piece;
- vegetable oil - 3 tbsp. spoons;
- garlic - 3 cloves;
- spices for pilaf, salt, pepper - to taste.
Preparation
Chicken chop to pieces, without removing the skin. On vegetable oil fry large straws of carrots and half-rings of onions, together with spices. Before you cook pilaf in aerogril, lightly brown the chicken along with the vegetables, and then shift the frying pan into the kitchen device. Fill meat and vegetables with water to cover, and let it be extinguished at 180 degrees for about half an hour. At the end of the time, we lay the washed rice and garlic, add water to the finger above the edge of the rice cereal and leave it ready for 40-45 minutes at 200 degrees. Bon Appetit!