Hearty second dish of rice with meat.

• 1000 g meat (see below)
• 700 g rice (long grain)
• 600 g carrots
• 400 g onion
• 200 ml vegetable oil
• 1 st. l. barberry
• 1 st. l. jeera (cumin)
• 1 tsp turmeric (no slide)
• 1-3 heads of garlic
• salt
• pepper

Cooking:

Rinse the rice several times with cold water to wash out all the starch (the water should drain clear at the end). Pour cold water, leave for the preparation of the rest.

Onion cut into thin half rings.

Cut carrots into medium sticks.

Cut the meat into pieces (rather large).

In a large heavy-bottomed saucepan (or in a cauldron), it is good to heat up about half of the vegetable oil. Add the onion and cook for about 5 minutes until translucent and light golden.

Add meat, fry with active stirring, for about 5 minutes.

Add the rest of the oil, put the carrots, fry for about 5-10 minutes.

Add barberry, zira (I rub it with my fingers to reveal the aroma).
Also add turmeric, salt and pepper well.

Stir, pour in about a glass of boiling water so that the meat is slightly uncovered.
Insert the heads of garlic, peeled from the outer layer of the husk. Simmer over low heat under a lid for about 30-50 minutes or until the meat is completely soft (be sure to check this moment).

Carefully, so as not to disturb the layer of rice, pour boiling water from the kettle so that the rice is covered with water by 2 cm (do not stir). Salt more.
Cook for about 10-15 minutes over low heat (during this time, most of the water will be absorbed into the rice).

Then make a few holes with the handle of a spoon to release steam, close the lid and bring to readiness for about 15-20 minutes.
Please note that in the process of cooking pilaf, we categorically do not mix it, just then you will get real pilaf, and not rice porridge with meat.

Mix the finished pilaf gently, literally with two or three movements from the bottom up, just to barely mix the rice with the meat. Or, if it is assumed that a large number of people will eat pilaf at once, attach a large deep dish to the pan, and with one sharp movement turn the pilaf onto the dish (the meat will be on top).

Pilaf is a self-sufficient dish, you can serve it only with fresh tomato salad and hot tea.
Hearty, crumbly, fragrant and very tasty pilaf will pleasantly warm the stomachs and souls of your loved ones or guests, and thereby create an atmosphere of mutual understanding and kindness in your home!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Housewives often wonder, looking for recipes on how to cook pilaf at home, experimenting, practicing to make it tasty, crumbly, and it took a little time to cook it. In our age of diversity and availability of food products, household appliances, you can cook pilaf from the cuisine of any nationality or invent your own signature recipe for this dish.

How to cook pilaf

To cook a delicious pilaf, you need to choose the right kind of rice, meat, dishes. For example, Asian chefs argue that the best pilaf is the one made from lamb, with tail fat, on an open fire, in a cast iron cauldron, and only a man should cook. However, this does not mean that it is impossible to make a delicious pilaf from other ingredients at home. To date, there are many recipes that prove this.

What is needed for swimming

The classic real pilaf is made from lamb. Often use the brisket, ribs, shoulder blade or back of the lamb. However, other types of meat can also be used as a meat component: pork, beef and even poultry, as they do in the East, in Central Asia. This is a food with high nutritional value, so the type of meat directly affects the total calorie content.

According to the classic recipe, the Uzbek pilav is cooked on animal fat, for example, on melted lamb lard, rarely on unrefined vegetable oils. The pronounced smell and taste of vegetable oil can drown out the taste of other ingredients. Often, a mixture of animal and vegetable fat is used for frying, which increases the digestibility of products.

Spices are the key to the recipe. This is a kind of creative process, the combination of spices and spices completely determines the flavor. However, there is a basic set, which consists of barberry, hot pepper in a pod or in ground form. To make the dish fragrant, zira, suneli hops, garlic, thyme, and coriander are often added. Saffron is sometimes added to these spices, which gives the characteristic golden color.

In addition to meat and cereals, the composition includes vegetables, sometimes dried fruits. Traditionally, coarsely chopped carrots are added to the dish. In the Caucasus and India, this vegetable is not used at all. They also put onions, a whole head of garlic, previously peeled. The addition of dried fruits sets off the taste, in some recipes you can find dried apricots, prunes, raisins, figs. They are laid after frying meat and vegetables. Groats should be mentioned separately.

How to cook crumbly pilaf

For pilav to be tasty and crumbly, it is better to use long-grain varieties of cereal with a low starch content. Tajik and Uzbek varieties are ideal - alanga, scald, devzira, kenja. You can also use Arabic, Italian and Mexican rice to make paella. All these varieties are hard, practically do not lose their shape during prolonged heat treatment.

Other varieties are softer and may stick together during cooking. If you decide to use one of the soft varieties of rice groats, then you need to get rid of starch as much as possible, this will make the pilaf crumbly. To do this, rinse it, soak it in cold water, periodically changing the water. To diversify the taste, barley, wheat, corn and even peas can be used instead of rice.

Utensils for cooking pilaf

It is impossible to make the right pilaf in the "wrong" dishes. Traditionally, it is cooked in a cast-iron or heavy-bottomed aluminum cauldron. How to cook the right pilaf without the right utensils? In extreme cases, the cauldron can be replaced with a duckling or a pan with a thick bottom. Such dishes do not allow the grain to burn, it slowly languishes and cooks evenly, unlike enameled products, French braziers, wok pans.

Recipes for pilaf

The ideal pilaf recipe will depend on the taste preferences of each individual or family in general. At first, you can safely experiment with types of meat, vegetables, dried fruits, spices, spices, cooking utensils. Cookbooks with a detailed description of recipes and the presence of photos, corresponding sites, which also often provide an extensive catalog of photos and cooking options, can help with this. Over time, through trial and error, you will find the best recipe in your opinion or create your own culinary masterpiece.

Uzbek pilaf

• Cooking time: 2 hours 30 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 210 kcal per 100 g.
• Cuisine: Uzbek.

Pilaf is considered a traditional dish of Uzbek cuisine. Lamb is used to create Uzbek or Samarkand pilav. Oriental people are famous for their hospitality, and the key point is the decoration of the table. This dish is perfect for a feast. The composition includes a large amount of vegetable oil, so it has a great nutritional value. You can decorate the dish with spices (barberry, garlic), then your pilaf will not differ from the photos on the Internet.

Ingredients:

• rice - 1 kg;
• lamb - 1 kg;
• carrots - 1 kg;
• sunflower oil - 300 ml;
• onions - 4 pcs.;
• dry hot pepper - 2 pcs.;
• garlic - 2 pcs.;
• dried barberry - 1 tbsp. l.;
• zira - 1 tbsp. l.;
• coriander (seeds) - 1 tsp;
• salt - to taste.

Cooking method:

1. Rinse the rice in several waters, wash the lamb thoroughly.
2. Peel the onions and carrots. Cut one onion into thin half rings, and carrots into finger-thick bars. Peel the garlic from the top husk without dividing into slices.
3. Heat up the pot, then pour in the oil. When the oil is hot, put a peeled whole onion into the cauldron and fry it until it turns black, then take it out - you will not need it anymore.
4. Then prepare the zirvak (base). To do this, fry the onion, then add meat to it, fry until a characteristic crust appears.
5. Put the carrots, fry without stirring for three minutes, then mix everything, cook for another 10 minutes.
6. Rub the zira and coriander with your fingers or a mortar and pestle, add to the zirvak, then season with barberry, add salt to taste.
7. Reduce heat and cook until carrots are soft.
8. Pour boiling water in a layer of 2 cm, put hot pepper, reduce heat and simmer zirvak for an hour.
9. Drain the water from the cereal, put it in an even layer on the zirvak, then pour boiling water through the slotted spoon so that it covers the rice.
10. After the water is absorbed, plant the garlic heads in the rice, cook until the rice is fully cooked.
11. Turn off the stove, cover with a flat plate, and cover with a lid on top, let it brew for about 30 minutes.

Azerbaijani plov

• Cooking time: 1 hour 20 minutes + 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 280 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Azerbaijani.
• Difficulty of preparation: difficult.

The recipe and technology is significantly different from the preparation of the Uzbek pilaf. Groats for this dish are cooked separately from vegetables, spices, in a separate bowl. The basis can be very diverse, for example, lamb, poultry, game, fish, eggs, vegetables, fruits and even milk. Dried fruits, fruits, fresh herbs are often added to the recipe: mint, thyme, tarragon.

Ingredients:

• lamb - 700 g;
• long grain rice - 700 g;
• butter - 200 g;
• dried apricots - 150 g;
• raisins (pitted) - 100 g;
• dried prunes - 100 g;
• chestnuts - 100 g;
• onion - 2 pcs.;
• chicken egg - 1 pc.;
• turmeric - 1 tsp;
• salt - to taste.

Cooking method:

1. Soak rice in cool water, add some salt, leave for about 2 hours.
2. Cut the lamb into pieces weighing about 50 g. Boil in salted water, remove the resulting foam at the time of cooking.
3. Rinse dried fruits under running water, then pour boiling water for 10 minutes. Make a cross-shaped incision on each chestnut. Blanch for 5 min. Drain in a colander, remove the skin under a stream of cool water. Throw the peeled chestnuts into fresh water and boil for 7 minutes. on slow fire.
4. Peel the onions, cut into strips.
5. Heat the pan, melt half of the available butter. Pour the onion, sauté until golden brown. Drain the dried fruits, add them to the pan, then add the meat. Simmer for 15 minutes, stirring occasionally. If the liquid evaporates quickly, then add boiling water if necessary.
6. Drain the water from the rice container, boil in fresh lightly salted water, do not overcook. Throw it in a colander.
7. In a separate container, mix 5 tbsp. l. boiled long rice with chicken egg, add a little turmeric.
8. Melt the butter (leave a small piece of about 5 g), salt and turmeric in a separate bowl using a microwave or water bath.
9. Lubricate a cauldron or thick-bottomed pan with the remaining butter, put the egg-rice mixture on the bottom. After a layer, lay out the rice grits, soak each layer with melted butter and spices.
10. Create a small press with a plate, cover with a lid and simmer over low heat.

Tajik

• Cooking time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 230 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Tajik.

The difference between the Tajik pilaf lies in a special variety - devzira. This is one of the simple recipes for cooking a spicy dish. Of the spices, only zira (cumin) is used. Pilav of Tajik cuisine is traditionally prepared from lamb, mainly from lamb sirloin. Such a simple but very satisfying dish will provide a good boost of energy throughout the day.

Ingredients:

• devzira rice - 600 g;
• lamb (fillet) - 600 g;
• carrots - 600 g;
• onion - 2 pcs.;
• garlic - 2 pcs.;
• zira - 1 tsp;
• vegetable oil, salt - to taste.

Cooking method:

1. Peel the vegetables, cut the onion into rings, carrots into large strips.
2. Soak the cereal in cold water for half an hour. Rinse lamb and cut into random pieces.
3. Split the cooking container, pour in the vegetable oil and fry the onion, then add the meat to the onion. When the meat is golden on all sides, add carrots, fry until tender.
4. Pour half a liter of boiled water into the frying pan, season well with salt, stick in the garlic and bring to a boil.
5. Take out the garlic and pour in the pre-strained rice. Spread evenly and check that the liquid slightly covers it. Simmer over medium heat for 10-15 minutes.
6. After 10-15 minutes, stick the garlic again and season with cumin. Cover the pan with a lid and simmer for another 20 minutes. on slow fire.

From lamb

• Cooking time: 2 hours.
• Servings: 20 persons.
• Calorie content of the dish: 145 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Caucasian.
• Difficulty of preparation: easy.

A simple lamb pilaf without the addition of specific spices, vegetables and dried fruits is quick to cook, without losing taste and high nutritional value. Lamb is fatty meat, so while cooking the dish, you need to control the amount of other sources of fat, otherwise one serving may exceed the daily allowance of this nutrient for the average person.

Ingredients:

• mutton stew - 1 kg;
• rice - 400 g;
• water - 2 l;
• carrots - 3 pcs.;
• garlic - 2 pcs.;
• onion - 3 pcs.;
• sunflower oil - 100 ml;
• ground red pepper, salt - to taste.

Cooking method:

1. Heat the cauldron, pour in sunflower oil, fry the lamb over high heat.
2. Peel the vegetables, cut the onion into half rings, carrots into strips or sticks.
3. Send the onion to the meat, fry for 10 minutes, then add the carrots and simmer for 25 minutes. over medium heat, stirring occasionally.
4. Salt the contents of the cauldron, add red ground pepper and deepen the peeled heads of garlic in the center.
5. Rinse the grain and spread evenly over the roast.
6. Fill the dish with hot water so that the level is about 1 cm higher than the thick.
7. Cover with a lid and simmer over low heat for 15-20 minutes.

From chicken

• Servings: 12 persons.
• Calorie content of the dish: 165 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

In the wake of proper nutrition and a healthy lifestyle, chicken fillet has become one of the most popular dietary products. You can reduce calorie content and even out the balance of BJU with the help of the “correct” cereals and chicken meat. An easy chicken pilaf recipe will provide you and your family with a healthy and nutritious dish that can be safely consumed for lunch or dinner.

Ingredients:

• chicken (fillet) - 700 g;
• steamed rice - 450 g;
• carrots - 200 g;
• sunflower oil -150 ml;
• water - 1 l;
• onion - 1 pc.;
• garlic - 2 pcs.;
• ground red pepper, salt - to taste.

Cooking method:

1. Split the cauldron, pour in all the sunflower oil and heat well.
2. Throw chicken pieces into the cauldron in portions, fry evenly on all sides, then remove the finished pieces and throw in the raw ones.
3. Fry the onion in the oil from under the meat, then add carrots and chicken to it, fry on medium heat, stirring constantly.
4. Pour the mixture with hot water so that the level is about 1 cm higher than the thick, add peeled garlic cloves and ground pepper, boil for 10 minutes.
5. Pour a spoonful of salt and lay out the washed cereal.
6. Pour the whole mixture with boiling water and mix thoroughly, cover the cauldron with a lid and cook until the cereal is ready (about half an hour).

How to cook fruit pilaf

• Servings: 4 persons.
• Purpose: for breakfast, for lunch.
• Cuisine: Tatar.
• Difficulty of preparation: easy.

The fruit pilaf recipe comes from Tatar cuisine. In the classic version, in addition to dried fruits, white sugar (sweet spices) and wheat flour are added, but the taste of the dish will not lose at all without these components. Sweet fruit pilaf is suitable for children who do not really like cereals as a healthy dessert. Adults are not recommended to eat this dish for dinner - sweet foods are best consumed in the morning. The dish is cooked in a slow cooker or a saucepan with a thick bottom.

Ingredients:

• rice - 200 g;
• water - 200 ml;
• raisins - 100 g;
• prunes - 70 g;
• dried apricots - 70 g;
• figs - 70 g;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• turmeric - 0.5 tsp

Cooking method:

1. Remove the skin from the vegetable. Cut the carrots into cubes or in any other convenient way.
2. Pour vegetable oil into the bottom of the bowl, put the chopped carrots and raisins.
3. Grind prunes, dried apricots and figs, put on top of raisins and sprinkle with turmeric.
4. Fill with water with a small amount of dissolved salt.
5. Turn on the multicooker in the "Pilaf" mode for 30-60 minutes. The speed of cooking the dish will depend on the type of cereal.

Pork

• Cooking time: 1.5-2 hours.
• Servings: 4 persons.
• Calorie content of the dish: 205 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Uzbek.
• Difficulty of preparation: medium.

Pork is often used in Uzbek dishes. This is a type of fatty meat, so the nutritional value of a dish with the addition of pork is higher than other varieties. The recipe includes a standard set of vegetables and spices, but their combination with pork gives a completely different taste to the dish. Pilav with pork is best consumed at lunchtime, and for dinner - limit yourself to a light salad.

Ingredients:

• rice - 200 g;
• pork - 200 g;
• onion - 200 g;
• carrots - 200 g;
• vegetable oil - 40 ml;
• garlic - 1 clove;
• salt, black ground pepper - to taste.

Cooking method:

1. Pour vegetable oil into a cooking container and chop well.
2. Cut the meat into portions and fry evenly on all sides until cooked through.
3. Cut the onion into half rings and place on top of the meat.
4. You can cut carrots in any convenient way or grate on a coarse grater.
5. Add carrots to the fry and simmer until tender.
6. Pour the washed grain, pour the mixture with warm water. The level is two fingers above the thick.
7. Season with salt and black pepper to taste.
8. For 10-15 min. before the rice is ready, stick a clove of garlic for flavor.
9. When the water has evaporated, turn off the pilaf, cover the pan with a lid and let the dish come to a boil.

How to cook pilaf without meat

• Cooking time: 30-60 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 63 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Many wonder how you can cook pilaf without meat? Such recipes can be attributed to vegetarian dishes, they are prepared during the fasting period and people who follow a low-calorie diet. Low-fat pilaf can be given to children. Vegetables that are not typical for pilaf, for example, tomatoes, sweet peppers, etc., are put to the rice grain, so simple rice with vegetables is hidden under the prefix “without meat”. The time it takes to cook pilaf depends on the dishes and the type of rice.

Ingredients:

• rice - 400 g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• vegetable oil - 20 ml;
• water - 2 l;
• salt, pepper - to taste.

Cooking method:

1. Peel the vegetables, finely chop the onion, chop or grate the carrots.
2. Heat the oil in a deep frying pan and sauté the vegetables.
3. When the vegetables are significantly reduced in volume, add the grits and lightly fry.
4. Pour the mixture with water, add salt, garlic, a mixture of peppers to taste.
5. Simmer under the lid until the cereal is ready.

How to cook pilaf with long grain rice

• Cooking time: 60 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 150 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

During cooking, the cereal should not lose its shape. For this, there are special varieties, for example, long-grain steamed rice. The grain is elongated and transparent. You can cook pilaf with poultry, pork or lamb. This variety goes well with a variety of vegetables and spices. Long-grain rice does not require special preparatory processes.

Ingredients:

• long grain rice - 200 g;
• chicken (fillet) - 200 g;
• water (broth) - 1 l;
• vegetable oil - 40 ml;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• spices for pilaf, salt - to taste.

Cooking method:

1. Peel the vegetables, rinse the cereal, fold in a colander.
2. Heat up the pot and pour vegetable oil into it.
3. Next, you need to cut the vegetables and chicken into portions.
4. First fry the meat, remove it, then sauté the vegetables.
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Discuss

How to cook pilaf at home: recipes

Do you want to cook such a pilaf that always turns out? Then follow this recipe and pilaf will be just delicious! This recipe will allow you to learn how to cook such pilaf so that the rice remains crumbly, the pilaf does not burn and does not turn into porridge. At the same time, very little time is spent on active time when you have to be in the kitchen and cook. Pilaf, after some preparation, cooks itself, and you just wait and relax.

If you don't know how to cook yet, you should definitely learn. Of course, there are a lot of pilaf recipes and everyone will tell you that the right one is the one that they own. Yes, everyone is basically right. Some do it this way and some do it the other way. I offer a certain average basic pilaf recipe, which is most suitable for the majority of residents who cook on a gas or electric stove. I understand that pilaf on an open fire, with raisins, barberries, peas and tail fat, may seem more real to someone.

Yes, perhaps, but where can you get a huge wok, an open fire, lamb and barberry to cook pilaf for dinner? I don't think this is available to everyone. And at home we usually cook the usual pilaf, although it is somehow sad to call it ordinary. After I learned how to cook it, it is now a very tasty and wonderful pilaf. Try it and you will cook it, I'm sure everything will work out!

Products for cooking pilaf

• Rice - 2 cups;
• Meat - 400 grams;
• Onion - 2-4 pcs.;
• Carrots - 2-4 pcs.;
• Bay leaf - 3 pcs.;
• Garlic - 3 cloves;
• Allspice sweet peas - 3 pcs.;
• Zira - 1/2 teaspoon;
• Salt - to taste;
• Vegetable oil - for frying;
• Ground black pepper;
• Drinking water - approximately 5 glasses.

Recipe for pilaf

First we need a piece of meat. In this case, pork was available to me, but very tasty pilaf is made from beef or lamb. The meat must be thoroughly washed and, if necessary, removed films.

Now cut the meat into small cubes. I love it when meat is cut quite finely in pilaf, but sometimes I want larger pieces. Basically cut the way you like.

Put the meat in a heated cauldron for pilaf with vegetable oil. Vegetable oil can be replaced with lard or fat available to you.

Stir the meat in a cauldron and quickly fry it over high heat until crispy. It is not at all necessary to stew it and wait for cooking inside - now only a golden crust is important to us.

Peel the onion, wash well and cut into large half rings. When the meat is fried, put the onion in a cauldron with the meat, reduce the heat a little to a medium position. Then mix everything well and fry until the onion is light golden.

Peel the carrots, wash and cut into small cubes. If someone thinks that carrots in pilaf must be cut into strips - please! I just prefer small cubes. They spread throughout the pilaf and it seems to me that the pilaf becomes tastier from this. Add carrots to the cauldron with meat and onions and simmer a little over medium heat.

Salt everything well, add spices: bay leaf, pepper and cumin. If one of you uses other spices for pilaf, use it. For example, I do not always put zira - it has some special oriental flavor. With it, pilaf seems to me more saturated, but this is not always desirable. Apparently it depends on the eating habits and taste preferences of each.

After salting and adding spices, mix and pour in a glass of drinking water. Bring it all to a boil and reduce heat. You have got a zirvak - this is the name of the basis for pilaf. Some call the basis for pilaf zebrak, etc. These are already local variants and dialects.

For a short time, about 5 minutes, boil the zirvak over low heat under the ajar lid of the cauldron, then gently (hot) try a little broth - it should be slightly salted. This salinity should be enough for the rice and water added afterwards.

Then rinse the rice thoroughly. Ideally, you should wash all the flour out of it and the water should become clear during the washing process. Now carefully put the rice in a cauldron on the zirvak, carefully spreading it over the entire plane, but do not mix! Take a slotted spoon or a plate and pour drinking water on the rice at the rate of 2 cups of rice 4 of the same cups of water. Less rice means less water. Water in zirvak is not taken into account. Be sure to pour in the water carefully so that the jet does not mix the rice with the meat. Rice should lie in one top layer on zirvak.

Close the cauldron with a lid and bring to a boil at maximum heat.

Good afternoon, our dear readers. There are a lot of pilaf recipes: from traditional ones using animal fat for frying, to completely adapted ones that are more like just meat with rice. Let's learn how to cook pilaf at home.

We have prepared for you recipes for traditional and reasonably adapted pilaf: they will turn out juicy, fragrant, rich. But we will do without the ingredients that you need to look for a long time.

In general, Uzbeks cook the most delicious pilaf. This is not only my opinion, but also the opinion of many people. Once in my life I tried such pilaf and no matter how much my wife and I try, we can’t cook such a meal.

And it was like this, my friends and I went fishing, one of them invited two Uzbeks. At first, I could not understand why they were without fishing rods and gear, all some jars, they had meat ... It turns out they just wanted to relax and treat us to their traditional dish.

They cooked pilaf on a fire in a cauldron, with their secret spices, their rice .... Cooking took them half a day, from morning to afternoon. But the taste is just an inexplicable joy for the stomach, tongue and brain. They are just masters and cooked according to their grandfather's recipe, which they never reveal to anyone, but pass on from generation to generation.

Here is such a story, by the way, they spent the second half of the day preparing pilaf for the evening. They fed everyone, surprised and rested themselves, well done men. Well, we will transgress to our recipes, which are no less tasty and appetizing.

Cooking pilaf at home is not that difficult, but you should follow the recipes and trust the taste. After the recipes, we will present some tips. They will greatly help to cook awesome pilaf. And now we need:

• Pork - 500 g;
• Rice - 500 g;
• Onion - 3 heads;
• Garlic - 1 head (medium);
• Carrots - 1 pc;
• Salt to taste;
• Pepper to taste;
• Bay leaf - 2-3 pieces;
• Vegetable oil - 100-150 ml;
• Seasoning for chicken (possible for pilaf).

Step 1.

Cut the pork fillet into pieces, not very small, as they will also decrease in volume when frying. and fry it in a frying pan. If the pan has a non-stick coating, then you can fry it in your own juice without oil, in a dry pan.

Fry until golden brown.

Step 2

While the meat is fried, we wash our rice and pour it with hot water. You can cover it with a lid while we cook the rest, it will swell.

Step 3

While the meat is fried, do not forget to stir. Peel the garlic and cut into rings. But we set aside two or three slices (also chopped). We will add them at the end.

Cut the onion into half rings as well.

Grate the carrots on a coarse grater.

Step 4

As soon as the meat has become beautiful, add salt and pepper to taste directly into the pan, mix.

Now add onion and garlic. Mix everything and fry.

Step 5

Then fill with cold water, so that the meat is hidden in the water and close the lid. Simmer over medium heat until done.

Step 6

The meat is ready, now our rice is simply added to the meat along with the remaining water. We add vegetable oil, not sparing, and whoever loves it. We mix.

You can also add a little more salt, as rice absorbs a lot of salt. And add seasonings for chicken or for pilaf to taste. We mix everything thoroughly.

Step 7

Now we make a depression in the center and pour a little cold water there, about 1/2 cup. Now mix the pilaf again and add the grated carrots. Mix everything again.

Step 8

Add bay leaf and garlic on top, distributing evenly. Now cover everything with a lid and leave to stew until cooked. There is a little bit left, as the rice is almost ready.

That's all, cooking pilaf at home turned out to be simple and very tasty. Rice, by the way, you can take any one you like. We took the long grain, we like it better and it looks very nice.

Many people love pilaf, and follow the figure. Therefore, you can make pilaf less high-calorie and cook it from chicken meat. Plus, you can cook pilaf at home in a slow cooker. I like this option the most, because the taste is excellent. Also, the multicooker greatly simplifies the cooking process itself, as they say: throw everything in, turn it on and forget it.

Ingredients:

• Chicken fillet - 300 g;
• Rice - 250-270 g;
• Carrots - 1 pc;
• Bulb onion - 2 onions (100 g);
• Garlic - 3-4 cloves;
• Sunflower oil - 35 g;
• Salt to taste;
• Spices for pilaf to taste (Seasoning for pilaf and Curry).

Step 1.

Cut the onion into cubes and immediately place in a slow cooker.

Step 2

We rub the carrots on a coarse grater and also put them in a slow cooker.

Step 3

Cut the chicken fillet into pieces, not very large and also put in a slow cooker.

Step 4

Mix a little, salt to taste and mix again.

Step 5

We add spices. You can use ready-made spices for pilaf, like ours.

Pour in sunflower oil and stir.

Step 6

Now wash the rice in several waters until the water is clear. Pour rice on top, but do not stir, but simply evenly level it with a spoon.

Step 7

Now fill with water. We will need about 330 - 350 g of water. Now we set the “pilaf” program. If there is no such program, then you can turn on the “extinguishing” program. Cooking time, approximately 1 hour. It's enough.

Step 8

When ready, simply mix and serve. This is how we managed to cook pilaf at home in a slow cooker:

This recipe is not to be missed. It is difficult to cook pilaf at home, so we cook it only when we go out into nature. We cook it in a cauldron, on a fire. It just turns out to be a meal. I advise everyone to try to cook it in nature.

We cook a lot, because there are always a lot of people.

We will need:

• Rice - 2 kg;
• Onion - 1 kg;
• Carrots - 2 kg;
• Beef - 1.5 kg (possible pork or chicken);
• Sunflower oil - 700 g;
• Seeds of Zira - harvest;
• Salt to taste;
• Garlic - 5 heads.

Step 1.

Carrot cut into strips.

Step 2

Onion cut into half rings.

Step 3

Then we cut the meat into pieces, not large, well, not very small, as you like.

Step 4

Now we kindle a fire, put a cauldron and pour oil into it.

Step 5

We put the onion in the heated oil, stir and fry until golden brown, even darker.

The color of the meat will depend on the color of the onion, the darker it is, the more golden the pilaf. But do not burn onions.

Step 6

Now add meat and mix. Fry the meat for 5-7 minutes, stirring occasionally.

Step 7

Now salt the carrots in a bowl. We spread it in a cauldron and add salt to taste. Stir and leave to stew, not forgetting to stir.

Step 8

Rice queue. We wash in water, several times, until the water becomes light, that is, at least 7 times.

Step 9

Now pour water into the cauldron. Approximately 400 ml, so that the meat is covered in water.

Step 10

When the water boils, wait another 10-15 minutes. You need to try for salt, if it is not enough, add salt to it. Then we put the garlic head whole and slightly drown it. This will make the garlic softer.

You can put garlic in rice, then it will be more solid. Here whoever likes it.

Step 11

Now the turn of rice. It is best to add wood to the fire before adding the rice, so that the boil starts more strongly, then the rice will cook faster.

Add rice evenly, if possible. We do not mix the rice, but distribute it on top, so that it stands out a little from the water.

Now we are waiting for our rice to take in water.

Step 12

In the meantime, add the cumin seeds. We take the seed cake, rub it in the palms and evenly distribute it on top.

Step 13

Boil a little and make small holes in the rice with a spoon. This is necessary so that the water fills all the rice, so it will be absorbed faster.

Step 14

After the rice has swollen, the water has evaporated a little, we make a pyramid. You need to take rice with an edge and lift it to the center, building an impromptu pyramid.

Now we cover with deep dishes or saucers, keeping the pyramid. We press. Cover the top with a pot lid. Let it soak for 30 minutes.

Yes, and the fire needs to be reduced, you can remove a little firewood.

Step 15

When ready, remove the cauldron from the fire, open the lids and mix the pilaf. Everything, you can impose and treat family and guests.

Here is how to cook pilaf at home according to the Uzbek recipe. Very tasty and fragrant, I advise everyone.

That's all for me, write your comments below, share your opinion. Join us at Odnoklassniki. Bye bye everyone and bon appetit.

How to cook pilaf at home - the best recipes. updated: November 11, 2019 by: Subbotin Pavel

Today we will learn how to make plov crumbly, or simply how to make Uzbek plov at home.

Surely, many housewives know how to make pilaf, but sometimes it turns out to be sticky and lumpy. Moreover, novice housewives, young girls - they still do not know how to cook pilaf correctly, according to a real recipe, so that it turns out tasty and fragrant. And how to make pilaf crumbly? There are certain tricks here.

Let's make a real Uzbek pilaf in our kitchen.

Attention: VIDEO is at the end of the article.

So, what ingredients do we need for the real Uzbek, or classic pilaf? Here step by step cooking recipe of this delicious oriental dish:

1) We take 500 grams of meat, onions, rice and carrots. Vegetable (can be ordinary sunflower) oil - 150 grams (2/3 cup).

Meat can be chosen according to taste - what you like. You can make chicken pilaf, but someone likes pork, and someone loves traditional lamb. I like to make from beef, especially if from young veal - then the meat is soft. In any case, we cut all 500 grams of meat into small cubes, throw it into a frying pan, pour vegetable oil and fry for 20 minutes until slightly ruddy. Until the crust is not necessary, since then we still have to fry it.

2) While the meat is frying, we also cut the onion into cubes, after 20 minutes we throw it into the pan, mix and fry with the meat in the pan for about 5 minutes (see photo).

3) We take carrots and rub on a coarse grater, as shown in the photo.

4) Add carrots to the pan to the meat and onions, throw 2-3 teaspoons of spices "For pilaf", also mix and fry it all for 5 minutes (see photo).

5) Then remove the pan from the heat, and transfer the entire contents into a cast-iron cauldron, or into a saucepan with a thick bottom. If you take Chinese pans with a thin bottom, then the pilaf will burn at the bottom. Therefore, in order to prepare the pilaf that we need, a real cauldron, a Soviet cast-iron pot or expensive German pots, for example, from the Rendel company (see photo), which have high-quality stainless steel and a thick bottom, are best suited.

6) Rinse 500 grams of rice well with water, removing debris, if any, and also put in a cauldron on top of the meat. By the way, if there is leftover rice, it can be used to make fish and rice pie.

7) Sprinkle on top with 2 teaspoons of salt without a slide (you can three, who like it saltier). Fill everything with water, the level of which should not exceed 1 cm above the level of rice (about a finger thick). If you add less water, the rice may not cook through completely and the pilaf will turn out too dry. And if you pour more, then the pilaf will turn out sticky and lumpy, like in the dining room.

8) We put the pan on the fire and bring to a boil, and only then close the lid. We reduce the fire to a slow one, so that only the water evaporates and soar our Uzbek pilaf in this way for 15-20 minutes until the water has completely evaporated.

9) Then turn off the stove, let the pilaf stand for 10-15 minutes and stir it while it is still hot.

And for gourmets:

10 minutes before the end of cooking, you can add 5-7 cloves of peeled garlic to the pilaf, simply sticking them into the depth of the rice.

To make pilaf yellow or even golden, it is necessary to pour a little saffron on the tip of a knife at the time of adding water to rice. but do not overdo it with saffron, otherwise you will cook pilaf not yellow, but orange-red, and it will not have a very pleasant taste. Still, this is a spice, and spices should be added a little bit. And then, the yellow color is also formed from carrots, so do not neglect the addition of carrots.

Here our crumbly delicious pilaf is ready.

I heard this pilaf recipe from one Uzbek cook, altered it a bit for our Russian cuisine, and prepared it for all readers of this site. As you can see, the dish is actually quite simple, but it has its own tricks, which I told you. So cook it yourself, bon appetit to you and your family.

And now a few video recipes on how to cook pilaf:

1) Uzbek:

2) Tajik, in a cauldron on fire.