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
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 plovVariety 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 crumblyChungara 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
The number of servings 6, cooking time 3 hours + 6 hours (soaking rice)
- 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
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
The number of servings 6, cooking time 3 hours 40 minutes
- 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.
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.