How to cook pilaf in Uzbek. Uzbek plov recipe to make rice crisp

Today I want to offer you a recipe how to cook Uzbek pilaf.

In Turkey, there is a saying - how many Muslim cities in the world, how many types of pilaf exist in the world.

In our country, this is a very popular dish. When the word "pilaf" is mentioned, as a rule, they mean the Central Asian dish, or rather, pilau in Uzbek.

Real Uzbek pilaf is prepared from eight main ingredients - onion, meat, carrots, fat, salt, water, rice, and additional - barberry, garlic, chickpea, dried fruit and spices.

How to cook pilaf

How to cook pilau, a recipe for Uzbek pilaf

In the preparation of using different meat, it can be lamb, beef, poultry, game, sometimes horse meat, by the way, for those who are interested, I have already told about chicken pilaf.

As fat choose fat tail, which can be replaced with vegetable oil

It is very important in water, it is necessary to use only good quality, it is necessary to pour it twice as much as rice is used.

For the preparation of this Uzbek pilaf you need a cauldron, cast iron or cast aluminum.

The preparation of this dish includes: roasting ingredients, cooking the aromatic component of pilaf - zirvaka, and the very laying of rice

The color of the dish depends on how well you fry the onions. It is fried in red-hot fat, until it turns golden brown.

The taste of your food depends on the choice of rice.

What rice is needed for Uzbek plov

Rice for Uzbek pilafVariety devzir

The legendary devzir rice, one of the known, used varieties for the preparation of Central Asian pilaf, is grown in the Fergana Valley, very well and absorbs a lot of fat, water, remaining crumbly

Uzbek rice for pilafChungara variety

Chungara variety, excellent for pilaf, it is very fragrant, there is more starch in it than in devzira

Very rare varieties in our country - bark-koltak and dastar-saryk

If you could not find these varieties, you can use other varieties of oval rice, but not steamed

How to cook Uzbek pilaf with chickpeas, raisins and barberries

How to cook pilau.Uzbek pilaf recipe with chickpeas and barberries

The number of servings 6, cooking time 3 hours + 6 hours (soaking rice)

Required Products:

  • Rice for pilaf - 1 kg.
  • Lamb (pulp) - 800 gr.
  • Lamb (Loin Bone) - 6 Pieces
  • Fat fat - 200 gr.
  • Carrots - 800 gr.
  • Onions - 4 pcs.
  • Garlic - 3 heads
  • Hot green pepper - 1 pod
  • Nute - 0.5 tbsp.
  • Kishmish - 0.5 tbsp.
  • Barberry - 1 tbsp. l
  • Zira - 2 tbsp. l
  • Salt

Cooking:

Rinse chickpeas well, fill it with water (2 tbsp.), Leave to swell for 6 - 8 hours

Wash rice well under running water, soak in salted water

Peel the onion, cut into half rings

Peel carrots, rinse, cut into thin strips

Rinse the meat well, chop the flesh into small pieces and sprinkle with a little ground ground with the loin

Heat a cauldron in a high heat, in which melt finely chopped hen's fat, mix it slightly so that it does not burn.

When all the fat is melted and the cracklings become golden, remove them with a slotted spoon, they are no longer needed.

Put pieces of loin into fat, fry them to a crust, then take them out, put them on a plate

Fry the pieces of meat in the fat so that it turns brown, also put it on a separate plate

When the fat begins to boil again, fry the onion in it for 10 minutes, add carrots for another 10 minutes, sprinkle with pounded jade (one table. Box), stir, leave to fry for 2 - 3 minutes

Put in the cauldron again pieces of roasted pulp

Drain the water from chickpeas, send it to the cauldron, add sushi, barberry, salt and pour three glasses of hot water

Remove the top husks from the garlic, cut off the rhizome, rinse and put in the cauldron with the hot pepper

Bring to a boil, reduce heat, simmer over low heat for 40 minutes.

After that, turn on high heat, spread the pieces of loin

Rice, drain in a colander, let drain, pour into a cauldron, level the rice

Pour neatly 1 liter of boiling water, so that its level was 2 cm higher than rice, cover with a lid

As soon as the water boils, remove the lid, reduce the heat to medium

As soon as the water does not become on the surface of the rice, you need to make a weak fire, cover the cauldron with a lid and cook for another 30 minutes

When ready, gently loosen rice with a spoon, put it on a dish, remove the loin, garlic and hot pepper

Mix the rice well with the meat and lay the loin, garlic and pepper on top.

Uzbek plov recipe with dried apples

Uzbek pilaf in Alma-Ata

The number of servings 6, cooking time 3 hours 40 minutes

Ingredients:

  • Lamb (pulp) - 600 gr.
  • Olive oil - 150 gr.
  • Rice - 600 gr.
  • Carrots - 500 gr.
  • Onions - 300 gr.
  • Dried apples - 15 rings
  • Apricot - 0.5 tbsp.
  • Zira - 2 tsp.
  • Salt

Cooking:

Rinse well, soak the rice in cold, salted water for two hours, peel the onions, cut into half rings, wash the meat, cut into small pieces, carrot into thin strips

Put a cauldron on a strong fire and heat the oil in it to a boil

Stir in the meat until golden brown, stirring it in a separate dish.

Fry the onion in boiling oil, about 10 minutes, add carrots, fry for another 5 minutes

Add apricot, pounded cumin, stirring the fry for 5 minutes

Put the meat in a cauldron, salt, mix well and pour 3 tbsp. boiling water

Bring to a boil, reduce heat to medium, cook for 30 minutes, at the end make fire strong

Throw rice into a colander, let it drain, put it in a cauldron and level the surface.

Spread apples on the surface, sprinkle with zira, pour 600 ml.

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