Today we will tell you how to cook pilaf properly at home. Observing simple recommendations, you can enjoy the taste of a real Uzbek pilaf with lamb or cook a dish with chicken in a multivark.
How to cook Uzbek pilau in kazan?
Ingredients:
- lamb - 1 kg;
- fatty fat - 150 g;
- solid rice - 1 kg;
- onion - 350 g;
- carrots - 1 kg;
- granulated sugar - 1 tbsp. a spoon;
- small size of bitter pepper - 2 pcs .;
- garlic - 2 heads;
- vegetable oil - 250 ml;
- zira - 1 tbsp. a spoon;
- barberry dried - 1 tbsp. a spoon;
- salt;
For submission:
- fresh tomatoes;
- salad or pickled onions.
Preparation
First of all, we will prepare all the components for pilaf properly. The pulp of lamb is separated from the bone and cut into small slices. Bones do not go anywhere, we will need them, too. We cut finely fat of fat. Onion is peeled and shredded in half rings or cubes, and crush the carrots with straws and sprinkle a little sugar. We clean the garlic heads, but do not disassemble them, but leave them whole.
In Kazan we pour vegetable oil, warm it well on fire and lay fattened fat. When he changes color and browns, we take out on a plate, and instead of it we put mutton bones. We sustain them in boiling oil until a firm brown blush is obtained and we throw the onion. When it is gilded, we lay the pulp of mutton and fry it too. Strongly brown it should not be enough to stand on fire for eight to nine minutes.
Now add the prepared carrots and mix. As soon as it is a little softened, pour in the boiled water. It will need about a liter and a half. Warm the mass to a boil, throw the heads of garlic and pre-washed pods of bitter pepper.
The taste of pilaf directly depends on the quality of rice. For this dish, its solid varieties are perfect. Ideal option is rice - devzira, it is available for sale at a reasonable price. Rinse rice croup properly several times before the transparency of water and pour warm water for thirty minutes. During this time, the meat will have time to reach the desired degree of readiness.
After the time has elapsed, take out the heads of garlic and pepper pods on a plate, and put rice into the cauldron. We distribute it evenly over the entire surface, but do not mix it with the rest of the components, it is very important. Just stroking its surface with a noise, while reducing the intensity of the fire under the cauldron.
When there is no liquid left on the surface of the pilaf, sprinkle the zir, do the groove in the rice with a noise and place the heads of garlic and peppers that we extracted from the pilaf.
Now we close the cauldron with a lid, wrap the joint with a terry towel and bring it to the finish on the lowest heat for ten minutes.
On readiness, we spread fragrant pilaf on a large dish, on top we place heads of garlic and peppers on the center, and on the sides we can arrange fresh tomatoes, cut into slices, and half-rings of lettuce or marinated onions.
How to cook pilaf with chicken in a multivariate?
Ingredients:
- chicken meat (pulp) - 0.6 kg;
- onion - 310 g;
- carrots - 310 g;
- sugar - pinch;
- vegetable oil - 110 ml;
- hot water - 750 ml;
- long rice - 500 g;
- garlic - 1 small head;
- seasoning for pilaf - to taste;
- salt - to taste;
Preparation
The first step is to prepare the vegetables. We clear and shred the onions with half rings and carrot straws. Meat cut into small slices, and rice croup is very well washed to clear water.
In the capacity of multivarka pour in vegetable oil and select on the display device mode "Frying" or "Baking". We put sugar-filled straws of carrots, fry it a little, stirring, and add onions. We give vegetables a little brown,
Do not stir the contents of the bowl multivark, close the lid, switch the device to the "Plov" or "Varka" and select the time of forty minutes. Twenty minutes before the end of the process, we open the lid very quickly, add the whole head of garlic, peeled from the upper skins, by immersing it a little in the rice, and closing the device again.
After the time has elapsed, try Fig. If it is ready - we can serve a dish. If grains are still harsh, then we will hold the dish for another twenty minutes in the same regime.