How to make pilaf so that the rice is crumbly. How to cook crumbly pilaf? Uzbek pilaf with lamb

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.

Real pilaf is a combination of flavors, juicy meat, delicious vegetables. Complex dishes present a certain mystery in terms of the implementation of recipes, but at the same time give chefs a lot of options for imagination.

The ability to cook traditional pilaf with different types of meat will help surprise even the most demanding and picky guests.

How to cook pilaf

There is no single recipe for the right pilaf: even in Uzbekistan, it is prepared from several types of meat and often different oils are used to fry the base. There are unbreakable rules, without which the perfect dish will not work.

Important! In a real pilaf with meat, all components complement each other, but at the same time they do not merge into porridge and are distinct in shape and texture.

In a traditional dish, you do not need to use expensive or hard-to-get ingredients. Technology is the foundation. And if you do not follow its sequence, then the dish will be far from ideal.

Here are 7 nuances that will help you cook pilaf correctly:

pilaf is cooked in or on a stove using a duckling, cauldron or other utensils with a thick bottom and walls that provide uniform heating;
the ideal cooking mode is in a refractory dish over an open fire;
The starch content in rice makes it sticky. Cooks choose different varieties, but they must be united by one condition so that the pilaf turns out to be crumbly - a minimum of starch and repeated washing of the cereal to a clear liquid;
oil should be chosen only odorless - olive oil is suitable only for non-traditional recipes;
spices - the basis, without which it is impossible to cook a real dish;
the name of the broth for pilaf, in which meat and vegetables are cooked - zirvak (most often these two components are called that way);
zirvak sets the aroma, taste and texture of pilaf, if it fails, the dish will turn into porridge.

An Uzbek dish is prepared from strict proportions of rice, meat and carrots. The remaining components reduce and increase to taste.

Important! The recipe includes 1 part meat, 1 part rice and 1 part carrots.

In rare cases, pilaf is prepared using 0.8 parts of carrots. At the same time, it must be cut into thin sticks or cubes.

How long the dish is cooked depends on the meat used and the method chosen. In the oven, baking pilaf will take an average of 40-60 minutes after frying zirvak. On the stove, the products are stewed from 20 to 30 minutes. Cooking on fire is the fastest.

Cooked pilaf is served with vegetables and herbs. If this is a non-standard recipe, then sauces can be used. The classic Uzbek pilaf is not recommended to be seasoned with any additional sauces.

Ingredients

The main components of the oriental dish are meat, vegetable oil, carrots, rice and onions. Of the traditional spices and spices, salt and zira (cumin) are used in any recipe. But a set of spices for pilaf is a real creativity.

Recipes can be invented independently, using matching components, or you can buy store-bought seasonings “for pilaf”.

When choosing carrots, keep in mind that yellow has a sweeter taste: use about 30-40% of the yellow vegetable and 70-60% of the orange. However, not all markets can find this product. Taste the vegetable before cooking, bitter carrots will spoil the taste of the dish.

rice selection

The composition of the Uzbek pilaf traditionally includes rice devzira (dev-zira). This product grows in the Fergana Valley - the "homeland" of the famous dish.

It contains little starch, absorbs a lot of liquids and oils, and is quite hard. However, even with a large amount of fat, the cereal remains crumbly. Instead of devzira, you can use arpa-sholi, koniligi, chungara, dastar-saryk.

Despite the huge number of varieties, many cooks find ordinary Krasnodar or Altai rice no less tasty and suitable for pilaf.

A common problem is that long grain rice stays dry. Round, with proper preparation, boils well, does not stick together very much.

Varieties such as basmati or jasmine are also popular, and rice “for risotto” or “for paella” is used a little less often.

Meat selection

Traditionally, pilaf is made from lamb, but beef, pork, and various parts of chicken can be used.

Advice! When using pork or lamb, tail fat is taken instead of part of the oil. It gives the pilaf a classic flavor.

If beef is used, then meat is taken from the back leg or shoulder blade. The tenderloin has a good taste. Pork also has a very nice tenderloin, but no less tasty dish comes out of the neck and ribs with thin cartilage.
From the carcass of lamb, choose a ham, or other meaty parts. The shoulder blade is a leaner meat, but it is also suitable for the culinary tasks.

A little about spices

Seasonings are necessarily used in pilaf. Zira is amazing in that it goes with any type of meat. And chicken, and pork, and lamb get a spicy aroma and great taste with it.

Saffron, zira and barberry are used with any kind of meat. But not a single chef imposes a ban on the use of additional spices: amazing recipes arise in experiments.

Remember that too much spice is not always good. Avoid more than 2-3 ingredients in spices if you are preparing such a complex dish for the first time.

Classic pilaf recipe

The main thing that is meant by different options for cooking pilaf is the use of unique sets of spices and different types of meat. There are not many technologies on how to properly cook pilaf according to the classic recipe.

Pilaf cooking technologies differ in slicing carrots and onion laying time (before or after meat).

At the same time, the first option is the least preferable: the dish turns out darker, and the onion almost always burns.

Crumbly pilaf with beef

To make pilaf delicious, it is not necessary to prepare for the fact that the recipe will be very complicated. The main thing in cooking any oriental dish is moderation in spices. An accurate and simple recipe for delicious pilaf begins with the selection of components:

1 kg of beef;
900-1000 g of rice;
350-500 g carrots;
250-300 g of onion;
1 st. sunflower oil;
2 tsp zira, 1 tsp. turmeric, 1 tsp salt;
fresh garlic - 2-3 heads;
barberry - 1 tbsp. l. optional.

Preparation begins with washing meat, rice and vegetables. First, the starch is washed out of the cereal, soaked in warm water for 20-40 minutes. Then the vegetables are wiped dry, peeled from the husk.

The meat is cut into large cubes, the onion is chopped into half rings, the carrots are cut into cubes or cubes.

Garlic is peeled from the top peel, cut off about a quarter. The technology for making pilaf in this recipe is as follows:

heat vegetable oil in a cauldron;
spread the dried pieces of beef, fry for 5-7 minutes until golden brown;
add the onion and fry for another 3-4 minutes until it becomes golden brown;
add carrots, reduce heat to medium;
when the vegetables become soft, add boiling water so that it barely covers the carrots;
put garlic and prepared spices, reduce the heat and simmer for 30-40 minutes until the beef is soft;
completes the order of adding rice components, it is distributed over the zirvak with a spatula, without stirring;
pour hot water 2 cm above the cereal, bring to a boil over medium heat and evaporate the liquid;
when there is no water left, the rice is raked up in a slide, the cauldron is covered and left on low heat for another 20 minutes.

After turning off the stove, let the dish brew for 15-25 minutes.

Crumbly pilaf with chicken

When used for pilaf in a chicken recipe, you can deviate a little from choosing the usual ingredients. This dish cooks quickly and is very tender.

You can use a minimum of oil, as well as experiment with seasonings.

Components:

500 g of chicken (thighs, legs, drumsticks, or in combination with fillet);
400 g rice (you can try basmati);
onion and head of garlic;
300 g carrots;
70 ml of oil;
a set of spices - zira, salt and red or black pepper are required.

Start cooking by soaking the rice in warm water. The remaining components are washed and dried. Cut the onion into half rings, carrots into thick strips. The meat is cut into large pieces.
Further technology is standard:

The oil is heated over high heat, as soon as the house appears, meat is added.
The chicken is fried for 4-5 minutes until a crust, then put the onion to it.
When the vegetable is browned, add the carrots, stir gently, after 4-5 minutes add spices, 400-500 ml of water, add the head of garlic.
The fire is reduced to medium, when the mixture boils, make it minimal. Stew for another 30 minutes under the lid.
Since the cereal was soaked earlier, and the meat was almost cooked by this moment, rice in pilaf with chicken does not need to be cooked for a long time. It is put to the finished zirvak, leveled with a spatula.
Add a little more hot water, set the fire to maximum until the water boils a second time.
As soon as seething begins, the power of the plate is reduced. Cook under an open lid.
When the water has evaporated, cover with a lid, turn off the stove and leave the pilaf to infuse for 20 minutes.

Garlic is removed before serving, or placed on a plate in the center of the slide to look beautiful.

Crumbly lamb and pork pilaf

To cook delicious lamb or pork pilaf correctly, you can use the same amount of ingredients:

1 kg of meat pulp;
1 kg of rice;
800-1000 g carrots;
600 g of onion;
3-4 heads of garlic;
1 tsp zira;
a mixture of peppers, turmeric - 1 tsp each;
red fresh pepper - 1 pc.;
oil - 200 ml;
salt and barberry to taste.

You will also need boiling water to extinguish the zirvak. Rice is soaked 1-1.5 hours before frying, rinsing well with water. Start cooking:

carrots are cut into cubes, onions - into cubes, half rings or rings;
heat up a wok or a cauldron with oil;
put in it pieces of meat, cut into cubes;
barberry is soaked for 10 minutes, if used;
fry lamb or pork over high heat for 5-7 minutes, add onions and fry for another 4 minutes;
put carrots to the golden onion, fry over medium heat for 5-6 minutes until soft;
garlic is prepared: peeled from the bottom, cut from above;
water is added to the stewed zirvak, 2 tbsp. l. salt, seasonings, and hot peppers;
pour water and simmer over low heat for 15-20 minutes;
swollen rice is laid, leveling over zirvak, poured 1.5 cm above the level of cereals with water;
when the liquid evaporates, reduce the fire to a minimum, cover with a lid and cook pilaf for another 20 minutes.

Garlic is added to rice, drowning, immediately after sending it to the cauldron. When the water almost boils away, you can make small indentations - through them steam escapes better, creating the desired effect. After cooking, insist another 40 minutes, turning off the fire and wrapping the cauldron with a closed lid with a terry towel.

Crumbly Uzbek pilaf at home

Uzbeks cook homemade pilaf from lamb. Recently, the inhabitants of the country are moving away from the canons, but the traditional recipe is made only from this meat. Here is the exact list of components you will need:

0.6-0.7 kg of meat;
0.6 kg of rice;
0.5 kg of onion;
0.5 kg of carrots;
a head of garlic;
5 tsp mixtures of black pepper, cumin, paprika. This is the minimum set that can be supplemented with barberry and saffron;
60-70 g fat tail fat (mutton), or 150 ml refined oil.

Devzira rice is used in the traditional recipe, but long-grain basmati can be found in many sources. In fact, this product is not sufficiently boiled to take the desired consistency. Many cooks note such a mistake: even with a large amount of water and fat, rice remains dry.

Cooking process

To get the right pilaf, you can’t rush when preparing it. The process is divided into 3 stages.

The first is the preparation of oil or fat:

if fat is used, then it is pre-melted;
kazakh is well warmed up over high heat on the stove;
add fat or oil - carefully, along the wall;
the fire is immediately set to a minimum;
oil cannot be boiled - it releases carcinogens, and products in such fat begin to be stewed, and not fried;
when the fat begins to crackle and exude a light smoke, start frying meat and vegetables;
if fat tail is used, then it is melted to cracklings, and then they are immediately removed.

This is the second stage.

Before calcining dishes, it is necessary to wash vegetables and meat, cut them.

It is impossible to chop and finely chop any components for pilaf.

The second stage is the preparation of zirvak:

not too small pieces of lamb are placed on the bottom of the cauldron, increasing the fire to strong;
fry the meat until golden brown for 4-5 minutes;
towel-dried onion, cut into rings, put to the meat and fry for another 3-4 minutes until golden brown;
put a carrot to the meat, mix gently and fry for 5 minutes;
add 2 tbsp. l. salt - zirvak should be oversalted, since the component is no longer added to rice;
after 5 minutes, add the prepared spices.

Go to the third stage - you need to properly cook the rice.

When cooking pilaf, steam is used, not water.

This is the only way products combine aroma and taste:

As soon as the time is up, the stove is turned off and left under a closed lid for another 10-15 minutes.

It is important that the lid from the cauldron is used in the process, tightly fitting to the edges.

If the steam comes out a lot, then pilaf will not work.

Top secrets and tricks

Here are 6 more useful tricks and secrets that are not included in other recommendations.

With them, an oriental dish will turn out tastier and easier:

salt should be taken more than for cooking other dishes - rice will absorb excess;
pour rice only with hot water, otherwise it will crack and remain hard;
when washing the cereal, rub it in your palms - so the starch will quickly leave the grains;
meat is cut into large pieces - it will fry and become juicy and tasty, small parts will dry out;
they serve real Uzbek pilaf, following the advice of chefs, either on a common dish, after mixing, or in portioned plates;
but no less interesting is the serving of ordinary pilaf, when rice is first laid out, then carrots and meat.

To avoid cooking mistakes, remember the most important rules: never stir immediately after adding rice, do not let vegetables burn, always rinse the cereal until the water is clear. The dish will remain very fragrant, but it will not be pilaf, but porridge.

Video

A step-by-step video recipe is the best way to get acquainted with an oriental dish for a novice cook.

Authentic Uzbek plov - crumbly, fragrant, moderately spicy and spicy - complements the festive table and everyday lunch. If you master all the secrets and subtleties of preparing a classic dish, you can provide yourself with an inexpensive but delicious masterpiece to decorate the table for any occasion.

All the subtleties and tricks of cooking from Stalik Khankishiev live

Content:

Every housewife, when preparing a delicious pilaf, worries about its friability. Indeed, for sure, all of us at least once have encountered such an unpleasant phenomenon as rice porridge with meat instead of a dish that is expected and loved in many countries of the world. And that's when experiments begin: we try to cook from different varieties of rice, several types of meat, we try to cook as moms advise, and so on. And often we just give up, because the result is not happy.

But what do the professionals say? Someone, let alone real chefs, knows exactly how to cook delicious pilaf, they will surely tell you how to cook such a dish correctly. This article will reveal to you some secrets that will allow you to never again worry about the unpredictability of this oriental food. In addition, by choosing the recipe described in it from several suggested ones, you can avoid most of the most common mistakes.

Firstly, any rice can be made crumbly, regardless of whether it is long or round. But it is the steamed one that absorbs the meat broth better than the others, so its preparation is easier for many housewives. Secondly, in no case should you neglect the washing of cereals. This must be done at least 8-10 times until the drained water becomes clear. Be sure to pour rice with cold water and let it get wet. In zirvak, cereals should be laid out with a slotted spoon so that excess liquid does not get there.

And most importantly, learn how to cook rice properly. It must be steamed, but the double boiler has nothing to do with it. It’s just that the fire under the cauldron must be made minimal, the layer of cereal should be pierced in several places to the very bottom and the lid tightly closed. Check the doneness of the rice once every 10-15 minutes, adding a little boiling water if necessary. At the last stage, when the cauldron has already been removed from the stove, it must be wrapped in a blanket and left for a while. Our great-grandmothers knew this secret of making any crumbly porridge, and now it is known to you. Below are several options for how to make crumbly pilaf, fragrant and truly delicious. Choose any recipe and improve your culinary skills!

Crumbly lamb and pork pilaf

There is a lot of controversy over what kind of meat is better to use for cooking delicious pilaf correctly. Almost as much as around the question: “Which rice is more suitable?”. Each eastern or Asian country has its own opinion on this matter. It is clear that Muslims, due to religious beliefs, cannot cook pork, so it is customary for them to cook rice with lamb or chicken. But if there are no such restrictions in your family, then be sure to try the recipe described below and you will definitely be able to make delicious pilaf.

Ingredients:

pork (pulp) - 500 g
lamb (pulp) - 500 g
long grain rice - 1 kg
sunflower oil for frying
onion (large) - 4 pieces
carrots (large) - 4 pieces
garlic - 2 heads
bay leaf - 5 pieces
salt, ground black pepper - to taste
turmeric - 1 tablespoon

This recipe, judging by the number of its ingredients, is designed for a large company. But such pilaf can be cooked in a smaller volume. Just follow the indicated proportions, cutting down on grams. Remember that rice, meat, and vegetables should be taken in the same ratio - 1:1:1. Then you will be able to make crumbly pilaf, tasty, rich and having an extremely appetizing look. Equally important is the utensils in which you cook. It is better to take a cauldron made of cast iron, a large deep frying pan is also suitable.

So, to begin with, rinse the rice thoroughly, fill it with water and leave it for about an hour. Peel the onions and carrots, rinse and cut, respectively, into half rings and thin strips. Wash the meat, dry and cut into equal pieces of medium size. Pour vegetable oil into a frying pan and heat it until white smoke appears. Put the meat, quickly fry on all sides until brown and pour it into the cauldron. Send the onion slices to the pan, and when it becomes golden, place it on the meat. Carrots can not be fried, but sent to the cauldron immediately. Salt your zirvak well, season with spices and stir.

Strain the rice and spread in an even layer over the meat and vegetables. Now carefully, along the wall of the cauldron, pour in water, it should cover everything by about 1 centimeter. Make the fire as high as possible, wait until the pilaf boils, then reduce the heating temperature of the burner to medium, pierce the rice to the very bottom in several places and cover with a lid. You need to cook for 20-30 minutes, then turn off the fire, stick more garlic cloves into the top layer, cover the cauldron with a blanket or a blanket and let the pilaf “walk”, as they used to say in the old days.

Crumbly pilaf with chicken

In the summer I want to eat something light, tasty and nutritious at the same time. And if we, women, can be content with a vegetable salad and a cheese sandwich, then men will not be delighted with such a menu. Children also need good nutrition. The recipe described below will satisfy all these requirements and will not take you much time.

Ingredients:

chicken fillet - 400 g
steamed rice - 1.5 cups
carrots (medium) - 2 pieces
onion - 2 pieces
sunflower oil for frying
garlic - 4 cloves
seasoning for pilaf - to taste
salt - to taste
greens - 1 small bunch

Cooking method:

As always, any recipe begins with the preparation of ingredients. Rinse the rice under running water until it turns white and soak. Cut clean dried meat into small pieces. Peel the vegetables, wash and cut in any shape. Preferably, of course, onions - in half rings, and carrots - in strips. But if there is no time, then it is possible in any other way, even grind with a grater. Pour vegetable oil into a cauldron, heat it properly and put the meat along with the onions. Saute until the onion is translucent and add the carrots. Cook until golden brown.

That's it, now pour some water and simmer the zirvak until tender, not forgetting to salt and season it properly. Greens can be added both immediately and immediately before serving. Rice, previously strained, also transfer to a cauldron and level. Remember to poke holes all the way to the bottom with a spatula, as any recipe calls for, so that the water boils away faster. You need to cook over medium heat until the liquid goes inside the cauldron from the surface. Now stick a few cloves of garlic into the rice, cover the cauldron with a lid and wrap it with something warm. After 10-15 minutes, the rice will absorb excess moisture and become crumbly and very appetizing. Can be mixed and served.

Crumbly Uzbek pilaf at home

Oh, how beautiful pilaf looks if you cook it according to all the rules of the Uzbek national cuisine! And how wonderful it smells! There is no hint of the notorious lumps, the rice is incredibly crumbly, almost amber. Yes, competing with professionals is a losing business. But even at home, you can cook an excellent tasty pilaf if you adopt this simple recipe.

Ingredients:

lamb (veal) - 500 g
onion - 500 g
carrots - 500 g
long grain rice - 500 g
vegetable oil - 150 g
garlic - 1 head
salt, spices - to taste

Cooking method:

Wash rice and soak in cold water. Cut clean and dry meat into small equal pieces. Peel and wash vegetables, with the exception of the head of garlic. Cut the onion into large cubes, and simply grate the carrots on a coarse grater if you do not want to bother with slicing straws. Pour the required amount of vegetable oil into the pan, heat it properly and fry the meat until golden brown for 20 minutes, not forgetting to stir in time so that it does not burn.

Then add the onion and continue frying for another 5 minutes. After the specified time, you can pour out the carrots, season the vegetables and meat with spices and cook the zirvak for 5-7 minutes. Remove the skillet from the heat and carefully transfer its contents to a heavy-bottomed cauldron. Place rice on top of the zirvak in an even layer, from which do not forget to drain the water. Add 2-3 teaspoons of salt, some people like it to be more, and someone - to be less, so be guided by your own preferences.

Now carefully, in a thin stream, fill everything with water, it should cover the rice by about 1 centimeter. If you pour less, then the pilaf will come out too dry, and if you overdo it, then instead of friability you will get those very notorious sticky lumps. Put the cauldron on the fire, wait until its contents boil, and cover with a lid. The heating temperature of the burner must be made minimal, because in order to cook crumbly pilaf, steam is needed, and not liquid seething. After 20 minutes, the fire can be turned off, the rice will reach the desired state under the lid in a quarter of an hour. Mix everything and serve. Pilaf is delicious when hot.

Crumbly pilaf with beef

“Well, this is generally unrealistic to do!” - many housewives will exclaim and will be wrong. The recipe that follows will completely disprove your beliefs if you dare to try it. Indeed, this type of meat is not in honor of the cooks, because it takes patience and time to cook it correctly. But pilaf with beef is always very tasty, it turns out crumbly and moderately fatty. And its aroma will make the whole family come running to the kitchen and impatiently wait for an invitation to the table. The recipe does not contain any special secrets, so you can safely cook, conquering the culinary heights!

Ingredients:

boneless beef - 300 g
round grain rice - 2/3 cup
carrots (medium) - 1 piece
onion (large) - 1 piece
refined sunflower oil
salt, ground black pepper, bay leaf - to taste

Cooking method:

If the amount of ingredients seems too small for you, it can be increased, but only in compliance with the indicated proportions. Otherwise, the recipe will be violated, and it is unlikely that it will be possible to cook a truly crumbly and tasty pilaf. So, cut the washed and dried meat into small identical cubes, put in a small saucepan and pour 1 liter of water. It should be cooked over medium heat. As soon as the foam appears, carefully remove it, salt the broth, season with pepper and bay leaf. You have to cook within half an hour. Then remove the meat to a plate, and pour the remaining liquid into a cup, you will need it later.

Peel the vegetables, wash and cut: onions - into half rings, and carrots - into strips. Take a deep thick-walled frying pan, heat vegetable oil in it, lay out the meat, add carrots and sauté over medium heat for 5 minutes. Then pour the onion there and cook for another 3 minutes. At the same time, boil water on the other burner. Rinse rice quickly under running water, drain well and send to meat and vegetables for frying. This will take 3-4 minutes.

After the specified time, pour everything with boiling water and the broth in which the meat was cooked. In total, you should take 250 ml of liquid, no more. Cover the pan with a lid and cook over low heat until the water has evaporated. In no case do not mix rice and zirvak. For the first 15 minutes, you can’t even look under the lid, but then watch the liquid level by making holes to the bottom of the pan. As soon as you see that the gravy is gone, turn off the burner, and leave the pilaf on a warm stove for another 10 minutes. It is better to serve with a salad of cabbage and fresh vegetables.

Each recipe described in this article has its own characteristics that allow you to cook delicious pilaf correctly and make rice crumbly. If you carefully follow all the recommendations, then the dish will delight you with its appetizing appearance and rich rich taste. As you can see, you should not blame the failures on rice of the wrong variety, as many housewives usually do. Of much greater importance is the observance of the pilaf cooking algorithm and the choice of the correct ratio of meat, cereals and vegetables.

But with spices, you can and even need to experiment. If you want to get a beautiful golden color of rice, add a little saffron, as is customary in Asia. Local cooks also put zira and barberry. The seasoning, traditionally used in Europe, includes paprika, black pepper, cumin, onion and garlic. A dish with it will taste different from Asian. Try, look for your own combinations of spices, do not be afraid to experiment, and then a delicious pilaf will become your culinary “horse”!

Talk 0

All about how to make pilaf crumbly

Where does swimming begin? Of course with choice of meat. The classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and lamb may simply seem too fatty to some. When choosing meat for pilaf, you just need to pay attention to choose not too hard and “dry” meat. Fat should still be present in it - this will help the meat retain its juice.

Pledge of delicious pilaf - right choice of rice. There is only one criterion - quality. If you choose the so-called "cut", crumbly pilaf will definitely not work out of it. The grains of long rice and parboiled rice are guaranteed not to stick together, but their taste and texture are, in my opinion, rough.

I prefer rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and buy at an affordable price. Before cooking pilaf, it is important to rinse the rice thoroughly. Water must be drained at least 10 times until it becomes clear. Rice should be allowed to dry. It is also important to observe the proportion - 1 cup of rice and 2 cups of water.

Garlic in Uzbek pilaf is a must. It does not need to be completely cleaned: just remove the husk, leaving the teeth in a dense peel. Spare no carrots- it gives pilaf a pleasant sweetness and a beautiful color. You don't need to mix it up. Carrots are laid out on the meat in an even layer. Water must be poured into the pilaf not cold but very hot. Its quantity is determined by the amount of rice.

A simple pork pilaf recipe

We cut the meat into large cubes (with a side of 2 to 3 cm) and fry over high heat in a deep and wide frying pan. You can’t let the meat release juice - it must remain inside each piece.
We cut the carrots into thin strips, finely chop the onion, divide the garlic into cloves. We spread onion, garlic on the meat, add spices, salt and carrots and cook zirvak (this is the name of meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
Advice: there is one trick about salt - you need to salt the zirvak a little so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
Boil water in a separate saucepan.
We fall asleep rice in a pan (or a cauldron in which meat is cooked). We distribute it evenly over the entire surface and fill it with hot water. You can not mix pilaf! The pilaf should have three layers: meat, vegetables and rice.
We cook pilaf under a closed lid over medium heat. When the water level is below the surface of the rice, take a wooden stick and poke holes all over the surface of the pilaf to allow the water to boil away, leaving the rice crumbly.

The secret of crumbly pilaf: summing up

Choose the right kind of rice.
Rinse well (water should be clear).
Pour the required amount of hot water.
Make holes to let the water boil.

Other recipes with meat:

Pilaf has been one of the most popular dishes of the peoples of the East since time immemorial. Mentions of him can be found in folk tales and in ancient chronicles. It was served as an honorary dish at big holidays, weddings and commemorations.

In the 16th century, French chefs tried to cook pilaf according to the descriptions of travelers who returned from Arab countries. However, the experiments ended unsuccessfully, because instead of crumbly pilaf, ordinary rice porridge with meat was obtained. European cooks only in the 19th century received the exact recipe for this dish and learned how to cook pilaf deliciously. In each country, the preparation of pilaf differs in its own characteristics and nuances, and hundreds and thousands of recipes for this appetizing and healthy dish have accumulated over the centuries. It is interesting that each cook turns out his own unique pilaf, even if the same recipe is taken as the basis, however, there are general cooking rules that it is advisable to follow if you want to get a dish close to the original.

Choosing products and utensils for pilaf

Asian chefs are sure that the best pilaf can be cooked only on an open fire in a cast-iron cauldron and certainly from lamb with fat tail fat. At the same time, a man must cook. But this does not mean that it is impossible to cook a real Uzbek pilaf, tasty, fragrant, fatty and crumbly, at home. Modern recipes are so diverse and versatile that every housewife can show boundless imagination and create a unique culinary masterpiece. Let's talk about what we need for a real pilaf.

Meat. Classic pilaf is cooked only with lamb - it is recommended to take the brisket, ribs, shoulder blade or meat from the back of the lamb. However, in the East and Central Asia, beef, pork and poultry are also used to cook pilaf. The most delicious and fragrant pilaf is obtained from fresh meat with fatty layers, which has not been frozen and kept in the refrigerator for several days. The meat in pilaf should be juicy, so it is better to cut it large - into pieces no smaller than a walnut.

Rice. If you strictly follow the advice on how to properly cook friable pilaf, then it is better to use exclusively long-grain varieties with a low starch content. This is Tajik and Uzbek rice for pilaf - devzira, scald, alanga, kenja, as well as Mexican, Arabic and Italian rice for paella. Durum rice is distinguished by long transparent grains and unusual density - it does not boil soft during prolonged heat treatment, it absorbs water well and remains crumbly even after cooling. Indian, Thai and Vietnamese varieties of rice (jasmine and basmati) are not very suitable for pilaf, as they are too soft and can stick together during cooking. If there is no other option, then rinse them well with cold water and soak for two to three hours, periodically changing the water to remove excess starch. Some recipes use wheat, pearl barley, peas, corn, or a mixture of different cereals instead of rice.

Oil. According to tradition, real Uzbek pilaf is cooked on animal fat (ghee, mutton fat) or vegetable oils. In this case, it is better to use odorless refined oils so as not to “interrupt” the aroma of the dish. Often fat tail fat is mixed with vegetable oil to increase digestibility and soften the specific odor.

Spices. Flavoring pilaf is a creative process in which you can show your imagination and inspiration. However, there is a basic composition of spices, without which the dish will not be considered a real pilaf - these are cumin (zira), barberry and hot pepper.

Cumin gives pilaf an exquisite oriental taste, dried barberry berries fill the dish with nutty notes with a slight bitterness, and hot pepper in pods or ground form makes pilaf piquant and spicy. Thyme, coriander, suneli hops, garlic and saffron can be used as additional spices, thanks to which the rice acquires a rich golden color.

Vegetables and dried fruits. In India and the Caucasus, pilaf is cooked without carrots, and in Central Asia this vegetable is an important ingredient in the dish, and it is recommended to cut it large - into cubes, straws, cubes or plates. Onions are usually cut into rings, and garlic is added with a whole head, previously peeled. In some recipes for cooking pilaf, you can find dried fruits, since prunes, raisins, figs, apricots and dried apricots set off the taste of the dish and add a pleasant sourness to it. It is better to lay them after frying meat and vegetables - along with the addition of water.

Dishes. How to cook the right pilaf in the "wrong" dishes? Alas, this is not possible. According to tradition, pilaf is cooked in a cast-iron or aluminum cauldron with a thick bottom. In a modern kitchen, a cauldron can be replaced with a duck or goose. In such a dish, rice warms up evenly and languishes over low heat, so it does not burn and turns out crumbly. It is not recommended to use thin-walled enameled dishes, French braziers and wok pans, because due to the lack of uniform heating, the pilaf in them burns and becomes viscous.

Zirvak. Zirvak is a mixture of meat and vegetables fried in oil, combined with dried fruits, spices and broth. In the East, the preparation of zirvak is considered a real art and a sacred act, since the taste, aroma and appearance of pilaf depend on its quality. Oriental chefs say: if you make a good zirvak, then you know how to cook pilaf, and step-by-step recipes with photos posted on our website will clearly demonstrate all the stages of cooking.

Sequentially add meat, onions and carrots to the cauldron, fry them until golden brown, and ten minutes before they are ready, add dried fruits and spices to them. After that, fill the contents of the cauldron with boiling water so that the water covers a layer of meat and vegetables by two centimeters, and put everything to stew over low heat for 40-90 minutes. Ten minutes before the readiness, salt the zirvak (it is recommended to slightly oversalt it), add the head of garlic and rice to the cauldron, without mixing it with the meat. Add more boiling water so that the water covers the surface by two fingers, and cook the pilaf until the water evaporates, pouring it into the cauldron if necessary. It is desirable that the cooked pilaf simmer a little more, and tasting the dish right away or letting it brew is a matter of taste and personal preferences.

Salads of fresh vegetables are usually served with pilaf, which give it freshness and contribute to better absorption of fatty meat. However, the classic appetizer for pilaf is the achik-chuchuk salad, which includes thinly sliced tomatoes, onion rings, hot or sweet peppers, basil and herbs, seasoned not with oil, but with grape or apple cider vinegar. Taking the classic pilaf recipe as a basis, you can make adjustments to it and create a unique signature dish that will decorate not only the festive table, but will also become part of your family's daily diet.

How to make pilaf so that the rice is crumbly. How to cook crumbly pilaf? Uzbek pilaf with lamb

How to cook pilaf

Ingredients

rice selection

Meat selection

A little about spices

Classic pilaf recipe

Crumbly pilaf with beef

Crumbly pilaf with chicken

Crumbly lamb and pork pilaf

Crumbly Uzbek pilaf at home

Cooking process

Top secrets and tricks

Video

All the subtleties and tricks of cooking from Stalik Khankishiev live

Crumbly lamb and pork pilaf

Crumbly pilaf with chicken

Crumbly Uzbek pilaf at home

Crumbly pilaf with beef

All about how to make pilaf crumbly

A simple pork pilaf recipe

The secret of crumbly pilaf: summing up

Choosing products and utensils for pilaf

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