How to cook pilaf - secrets and recipes for a perfect dish

Even knowing how to cook a pilaf, you can improve your skills every time, comprehending previously unknown subtleties and secrets of creating a dish or modernizing your favorite recipe. Beginners in cooking will be especially pleased with the available recommendations, the implementation of which will be the key to a successful culinary debut.

How correctly to cook pilaf?

In each kitchen, this pilau is prepared in different ways and has its own individual characteristics. However, there are general rules for each technology.

1. Initially do zirvak, frying in a butter slices of meat, onions and carrots.
2. Then add the prepared rice, add water, allow the dish to boil.
3. It is considered to be correct the ratio of meat and rice in pilaf 1: 1. Approximately the same number should be carrots and onions in the composition of the dish. However, if desired, deviation from the established proportions is allowed.
4. Water should cover the contents of the container by 2 centimeters.
5. In garlic garlic heads are added entirely.
6. Prepare the food before absorbing a whole grain of cereal.
7. At the final stage, cover the container with a lid and allow the dish to brew.

Secrets of cooking pilaf

Knowing the secrets of delicious pilaf, you can easily cook a dish no worse than experienced cooks. Without a doubt, you will be able to cope with the task, having read and understood the recommendations presented below.

1. Dishware for cooking pilaf should be exclusively with a thick bottom and walls.
2. Zirvak cook only on high heat, without covering the container cover 20-30 minutes.
3. Carrots are better cut into pieces with a knife, abandoning the grater.
4. Rice is washed at least five times, achieving full transparency of water and washing out the starch, which will prevent the friability of the food.
5. After adding cereals to the container, the contents should not be mixed.
6. Water must be preheated before boiling, then poured into the pilaf in a thin trickle, or using a noise to avoid disturbing the uniform rice layer.

The best rice for pilaf

Perhaps the most important ingredient, without which pilaf will not be such, is rice. From the quality of the product will depend on the appearance, friability and definitely the saturation of taste.

1. The ideal choice for the preparation of pilaf will be long-grained varieties: Basmati, Sadri, Italian rice or Dev-zira.
2. The dish will always be crisp if you use any kind of brown or steamed rice.
3. Another important parameter in cooking is the ratio of rice and water to pilaf. Ideally, a serving of cereal takes 1.5-2 servings of liquid or pours water, so that it covers a couple of centimeters of the surface of the dish.

How to cook dirvah for pilau?

It is equally important to prepare the right dirwak for pilau. From this will depend on the richness of the taste, the aroma and partly the appearance of the ready-made food. Depending on the recipe, the order of the products can differ, which will affect the taste, satisfying versatile requests. You can find your own version by testing each version.

1. Initially, warm the vegetable oil well.
2. If the recipe assumes the addition of fatty fat, it is cut and heated until a squash is obtained, which is subsequently extracted.
3. Fry the onion until it is transparent.
4. Grind medium-sized slices of meat and lay them onion fry.
5. Next turn carrots: it is shredded with straw, thrown to meat with onions and fried over high heat for 10-15 minutes, adding spices and spices.
6. Add the boiling water to the coating of the ingredients and press the zirvak until the softness of the meat.

What meat is better for pilaf?

It is important to know what kind of meat is made from pilaf. This will depend not only on nutritional value, but on the whole gastronomic evaluation of the dish.

1. The invariable classics is lamb. And knowledgeable cooks use not only the flesh, but meat on the bone, which will give the dish a special richness.
2. No less delicious will be pilaf with meat, if you take as a basic component of pork, beef or poultry, and it is better to refuse veal - its characteristics are least suitable for cooking.
3. Meat for pilaf of any sort should be taken fresh or chilled, but not frozen.

How to cook Uzbek pilaf?

The following recommendations will help you understand how to cook Uzbek pilaf. In this version, it is mandatory to use mutton and fatty fat, and among the spices there should definitely be zira, dried berries of barberry, pods of hot pepper and optional coriander.

Ingredients:

• lamb - 1 kg;
• fattening fat - 200 g;
• rice, onions and carrots - 1 kg each;
• garlic - 2-3 heads;
• oil - 300 ml;
• zira - 2 teaspoons;
• barberry - 15 pcs .;
• pepper red - 1-2 pcs .;
• salt - 1.5 tbsp. spoons;
• water - 1.5 liters.

Preparation

1. In oil, sliced ​​chopped crooked apricots, cracklings are removed.
2. Add the onion, fry until red.
3. Lay meat, brown, add carrots.
4. Throw half of the zira, barberry, pepper garlic, pour boiling water and grind zirvak to the softness of meat.
5. Distribute the rice on top, level, add boiling water, the remaining zir.
6. Prepare pilaf before evaporation of moisture, cover tightly with a lid and allow to stand for 30 minutes.

Azerbaijani pilaf with dried fruits and meat

Further on how to cook Azerbaijani pilaf . This version differs from other oriental analogues not only in composition and final taste, but also in the way of preparation and filing. Rice, dried fruits and meat are prepared separately and are joined together already when serving ready-made food. Saffron, if necessary, is replaced with turmeric. Often cook pilaf without meat - only rice and dried fruits.

Ingredients:

• lamb - 1 kg;
• rice - 800 g;
• lavash - 120 g;
• Dried cherry plum, raisins, dried apricots - 200 g;
• chestnuts and onions - 500 g each;
• butter - 500 g;
• saffron - 15 g;
• salt, broth.

Preparation

1. Boil until half cooked rice, put in a lavash casserole, on which pre-laid slices of oil.
2. Soak the saffron in half a glass of water, pour it to the rice, cook the dish for 30 minutes on a quiet fire under the lid.
3. In the oil roast chestnuts, dried fruits, add salted onions, pour in a little broth and prepare the ingredients until soft.
4. Separately boiled, and then browned in butter slices of lamb.
5. Serve pilaf with dried fruits, laying them on rice and complement the dish with meat.

How to cook a pilaf in a cauldron at the stake?

For those who prefer the taste of your favorite dish with the aroma of haze, the following recommendations will help you learn how to cook pilaf at a bonfire . This version corresponds to the requirements of the classical recipe as much as possible and will allow to enjoy authentic characteristics of oriental food.

Ingredients:

• meat - 1 kg;
• Kurdyuk - 250 g;
• rice - 1 kg;
• carrots - 1 kg;
• onion - 500 g;
• garlic - 3 heads;
• oil - 300 ml;
• zira - 1 teaspoon;
• red pepper - 1 pc .;
• salt - 1,5-2 tbsp. spoons;
• water - 1.5 liters.

Preparation

1. In the cauldron, heat the oil, sift the sliced ​​fat.
2. Add chunks of meat, fry 10-15 minutes, lay onions.
3. After 7 minutes throw the carrots, fry a bit.
4. Pour a glass of boiling water, add garlic and pepper, weigh components for 10 minutes.
5. Laid ziru, rice, pour in water, cook until the moisture evaporates.
6. Pilaf in a cauldron at the stake is a recipe that is finished under the lid, allowing the dish to evaporate.

How to cook pilaf in a frying pan?

Further on how to make a delicious pilaf in a frying pan. Even without special dishes you can get a very decent taste of your favorite dish. In this case, chicken is used as a meat component, but if desired, you can take lamb, pork, or beef, correcting the time of the zirvak languishing.

Ingredients:

• chicken - 400 g;
• rice - 0,5 kg;
• carrots and onions - 2 pcs .;
• garlic - 1 head;
• oil - 300 ml;
• seasoning for pilaf - 1 teaspoon;
• salt, oil.

Preparation

1. Onions are fried in oil.
2. After 5 minutes, add the meat, fry for 7 minutes.
3. Carrots are poured, some water is poured in, they are put out.
4. Season the zirvak, add salt, add garlic.
5. Distribute rice from above, pour in water.
6. Prepare pilaf with chicken in a frying pan until the moisture evaporates on a quiet fire.

How to cook pilaf in the oven?

If traditional methods of cooking are tested and do not abandon the desire to experiment while learning new technologies, you can use the following recipe. From the suggested recommendations you will learn how to cook pilaf in the oven. For this purpose, a tall form, a cauldron with a lid or, as in this case, pots, is suitable.

Ingredients:

• pork - 700 g;
• rice - 350 g;
• carrots and onions - 3 pcs .;
• garlic - 1 head;
• oil - 200 ml;
• seasoning for pilaf - 1 teaspoon;
• salt, oil.

Preparation

1. In oil in a frying pan, brown chunks of meat, onions and carrots alternately, spread in layers in pots.
2. Mix the washed rice with spices, spread from above.
3. Add salted water.
4. Prepare the pilaf in a pot in the oven for 45 minutes at 180 degrees.

Pilaf with meat in the multivariate

On how to prepare a crumbly pilaf in a multivarque is the following recipe. With proper preparation of ingredients and skilful choice of rice, the dish succeeds above praise, surprising with richness of taste, mouth-watering appearance and incredible fragrance. Meat can be used any that is available.

Ingredients:

• meat - 0,5 kg;
• rice - 0,5 kg;
• carrots and onions - 0.5 kg each;
• garlic - 1 head;
• oil - 300 ml;
• zira, turmeric and barberry - to taste;
• salt.

Preparation

1. In the "Hot" mode, heat oil, lay onions, meat and carrots, fry for 25 minutes, adding spices.
2. Lay rice, garlic, pour in water.
3. Prepare the dish in the "Plov" mode before the signal.

How to cook a pilaf in a microwave oven?

In fact, the following recipe is similar to the version of cooking in the oven, except that it will be cooked in a microwave oven. The amount of water in this case is equal to the portion of rice, and the cooking time can differ significantly from the declared depending on the power of the device and be determined individually.

Ingredients:

• meat - 500 g;
• rice - 2 cups;
• carrots and onions - 300 g;
• oil - 200 ml;
• water - 2 cups;
• seasoning - to taste;
• salt.

Preparation

1. Fry the chopped meat and onions in a frying pan and spread them into a mold.
2. From above distribute raw carrots, rice with spices, pour all with water.
3. Cook pilaf in a microwave at high power for 10-20 minutes.