How to make pilaf crumbly and yellow. How to cook real pilaf: secrets and rules that you can't do without. Basic Classic Recipe

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, as before, not every housewife knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's look at the most popular technologies that will help make what you want a reality.

Crumbly chicken pilaf: "a classic of the genre"

• chicken (leg) - 550-600 gr.
• carrots - 2 pcs.
• rice groats - 480 gr.
• garlic head - 1 pc.
• bulb - 2 pcs.
• spices "For pilaf" (can be replaced with cumin) - 15 gr.

Since you can cook traditional crumbly pilaf with chicken on your own, we offer you a classic technology with step-by-step instructions for your consideration.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into pieces of equal size.

2. Prepare a cauldron, pour a sufficient amount of oil into it (you can replace it with tail fat). Heat to high, add chicken and sear until crispy, about 5-8 minutes.

3. Prepare the carrots by chopping them into bars. Do not rub it, otherwise it will turn into porridge after frying. Chop the onions into halves of rings, mix with carrots and add to the chicken. Fry 6 minutes, stirring.

4. Then reduce the heat to medium, cover with a lid. Simmer until carrots are soft (about 10 minutes). Season with salt, add spices for pilaf or cumin.

5. Before you cook fragrant chicken pilaf, you need to do everything so that the rice is crumbly. To do this, boil water, pour it into a cauldron so that the liquid covers the components.

6. Wash the garlic head and free from the husk, do not lay out into individual teeth. Entirely immerse it in a container, you have received a zirvak (the basis for pilaf).

7. Now cover the dishes, mark for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice at least 5 times until the water is clear.

8. After half an hour, put the grits in a cauldron, leveling with a spatula (do not mix). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put a lid on, wait for the boil.

9. Next, close the cauldron, cook at the minimum stove for a third of an hour. After the specified period, gently mix the surface of the rice and evaluate it for readiness. If everything is in order, turn off and wait half an hour.

10. In the case when the grains are raw, add a little boiling water and bring to readiness under the lid. The water must be absorbed. Don't forget to remove the garlic head before serving. This is such a simple recipe for a delicious pilaf with chicken!

Pilaf with chicken in a saucepan

• carrots - 2 pcs.
• chicken ham - 0.8 kg.
• garlic heads - 2 pcs.
• onion - 3 pcs.
• rice (better "Devzir") - 0.4 kg.
• spices "For pilaf" - 15-20 gr.

Since you can cook no less tasty and fragrant chicken pilaf in a saucepan, we recommend that you take a closer look at this recipe. To make rice crumbly, it is better to take the Devzir variety.

1. Chicken legs must be washed, removed from the films, removed from the bones and chopped into pieces. Pour oil into a heavy bottomed saucepan.

2. Fry the chicken pieces over high heat until they are crusty. Enter the onions chopped into halves of the rings and the carrots chopped into bars.

3. Do not reduce power, fry for 6 minutes, then slightly increase the heat. Simmer until carrots are soft. Next, season with spices and salt to your taste, mix.

4. Fill with water, simmer for about 5 more minutes. During this period, rinse the rice groats 4 times and spread on top of all the components. Pour more boiling water so that the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. We make holes in the rice with a spatula, we stick the garlic inside. We set the stove to a minimum, wait for the boil, cover with a lid. We simmer for 15 minutes and turn off.

6. Before serving, let the dish stand for half an hour, remove the garlic. It turned out a very tasty pilaf made in a pan with chicken. Agree, the easiest recipe!

Chicken pilaf in a slow cooker

• chicken ham - 0.4 kg.
• rice - 0.4 kg.
• bulb - 2 pcs.
• garlic head - 1 pc.
• spices - to your taste
• carrots - 2 pcs.

If you still don't know how to cook the best chicken pilaf, you can use a slow cooker to make the rice fluffy.

1. First, take all the ingredients on the list. We clean the onions and chop the halves of the rings, chop the carrots into thin sticks. We wash the legs, remove the films, chop the meat into pieces.

2. Before you cook pilaf, you need to heat the oil in a slow cooker. When it is hot, add vegetables with chicken, fry on the “Frying” mode until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the components are thrown, set the “Pilaf” mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker, let it stand for 25-30 minutes on the "Heating".

Now you know how to cook chicken pilaf using the smart pan so that the rice is fluffy. Before tasting, do not forget to pull out the garlic head.

Pilaf with chicken in a pan

• chicken - 550 gr.
• bulb - 2 pcs.
• rice - 0.5 kg.
• garlic - 5 teeth
• carrot - 1 pc.

Loose pilaf is obtained thanks to steamed rice. A chicken dish in a pan is prepared without much effort.

1. Chop the vegetables into large pieces. Send them to fry in vegetable oil in a pan. After that, start frying the chicken. Chop the meat randomly. Stir in the required spices to taste.

2. Chicken pilaf cooked in a pan is no worse than in a cauldron. The recipe is very simple. After all the manipulations done, put the rice on top of the fried foods. Insert the garlic cloves into the mass in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the stove power to minimum. Don't forget to cover the container with a lid. Wait for the end of cooking.

Chicken pilaf with mushrooms

• mushrooms (any) - 300 gr.
• onion - 2 pcs.
• rice - 400 gr.
• chicken fillet - 350 gr.
• garlic - 5 teeth
• carrots - 3 pcs.
• zira, saffron, turmeric - 1 gr.

Before cooking chicken pilaf, follow the instructions so that the rice is crumbly. The practical advice is simple and clear.

1. Chop the onion into cubes and the carrot into strips. Fry in a pan in hot oil until golden. Since it is not difficult to make pilaf from chicken, we proceed further.

2. Pour the fillet pieces to the vegetables. Fry the meat until golden brown. After that, lay rice on top of the prepared products. Next, insert the garlic cloves.

3. Season the mass with the necessary spices and pour in the water. The liquid should cover the food by 1 cm. Simmer the dish under the lid over low heat for a third of an hour.

4. In parallel, fry the chopped mushrooms in vegetable oil in a separate pan. Pour them in a few minutes before cooking pilaf. You can add some more spices to taste. Turn off the stove and insist the dish for half an hour.

Pilaf with chicken in the oven

• chicken thighs - 8 pcs.
• carrots - 1 pc.
• rice - 280 gr.
• onion - 3 pcs.
• sweet mustard - 60 gr.

1. Before cooking chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. After that, finely chop the onion and chop the carrots into bars.

2. Put the prepared vegetables on the bottom of the baking sheet. Spread rice on top. Sprinkle with aromatic spices. Mix the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Put the pickled meat on top of everything. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in various variations. Additional ingredients and seasonings are added to taste. Experiment and often please your loved ones with national dishes from different countries.

Housewives who cannot boast of any experience in cooking pilaf often get rice porridge filled with a whole mass of sticky lumps, but not a traditional Uzbek dish. When this happens every time, all sorts of experiments begin. Cooking enthusiasts use different types of rice, certain types of meat, try to follow the advice of friends. Quite often, the results of such actions are deplorable, which makes you give up.

How to cook crumbly pilaf? What recipes should be adopted? We invite you to learn about this by reading the practical recommendations presented in our publication.

About the choice of dishes

How to cook pilaf? It is difficult to achieve the expected results using the first pot that comes across, which has a thin bottom and walls. Following proven solutions, it is worth using a cast-iron cauldron. The latter is better to put not on the stove, but on an open fire. If it is not possible to cook outdoors, you can choose the first option. The main thing is that the dishes correspond to the canon. Suitable here is not only a cauldron, but also a capacious cast iron pan or a deep duckling.

The above samples of containers have specific qualities. The main property is the ability to retain heat inside, uniform temperature distribution. Ready pilaf is not taken in lumps. The meat comes out as juicy and soft as possible.

What kind of meat is better to give preference?

How to cook delicious pilaf? To achieve the traditional taste, lamb should be used. However, there are many noteworthy recipes that allow the use of beef, poultry and pork. If you plan to get a classic, spicy taste, lamb should be preferred.

It is recommended to choose meat obtained from the shoulder blade or brisket. The flesh of the femur is also suitable. You can add meaty ribs. Pronounced hardness of the product is not a problem. Due to the languishing of the meat on the fire, the product will definitely soften.

How to cook rice for pilaf?

Nowadays, there are an impressive number of individual varieties of rice available to lovers of cooking. You can use traditional Uzbek and Tajik varieties. We are talking about groats of the category Alanga, Devzira, scalded, kenja. Good solutions - Mexican, Arabic, Italian rice.

When choosing the basis for the preparation of pilaf, the nature of the product should be of decisive importance. It is better to use long-grained varieties. It is desirable that the indicators of the starch content are at the lowest level. Cooking masters advise pre-soaking rice. It is recommended to wash the grains and drain the water 6-8 times. Such actions ensure the removal of excess starch from the structure of the product. As a result, the risk of grain sticking will be minimized.

Fat or vegetable oil?

During cooking, you can use vegetable oil or animal fat. The final decision always rests with the chef. The use of an extremely limited amount of the ingredient will make the finished dish dry. Therefore, it is better to make pilaf fatty. Refined oil does not have a pronounced taste and aroma. On the contrary, animal fat will bring specific shades to the character of pilaf, which will not appeal to every consumer.

A few words about spices

The classic recipe involves the use of zira, cumin, barberry and hot pepper as seasonings for pilaf. These spices have a bright, spicy aroma, giving the dish a moderate spiciness and perfectly complementing the meat component. Garlic, thyme, suneli hops, saffron will serve as a good addition to such a composition. It is recommended to put the garlic in the whole pilaf, having previously cleaned the head from the husk.

Fried pork pilaf

According to cultural beliefs, Muslims never use pork as an ingredient in pilaf. If there are no such restrictions in the family, you should use the recipe, which will be discussed later.

How to cook pork pilaf? The following set of ingredients should be used:

• Pork pulp - 500 grams.
• Long grain rice - 1 kg.
• Sunflower oil - half a glass.
• Onions - 4-5 pieces.
• Large carrots - 3-4 pieces.
• Garlic - 2 heads.
• Black pepper, bay leaf, salt, turmeric - to taste.

Meat, rice and vegetables are taken in approximately equal proportions. In this case, the dish will turn out to be balanced in all respects and will give a rich taste. Cooking must be done in a deep cauldron.

So, how to cook pork pilaf? Rice is washed several times first. The water should become clear, which will tell you about the high-quality leaching of starch. Carrots and onions are peeled. Vegetables are rinsed and then chopped. Carrots are cut into thin strips, and onions are cut into half rings. Pork is soaked in water, dried and divided into pieces of medium size.

Half the norm of vegetable oil is poured into a pan, and then heated until the first bubbles form. Prepared pork is placed here. The meat is fried until a light brown crust appears. The product is sent to the cauldron. Add oil to the frying pan and place onion and carrot slices. Vegetables do not need to be fried. It is enough to soften them a little. The ingredient is also moved to the cauldron. Then everything is seasoned together with a mixture of spices.

Strained rice is laid in an even layer on the meat, mixed with vegetables. Inside the cauldron, water is slowly poured along the wall of the container. The liquid should cover the cereal by a few centimeters. They make a big fire on the stove. When the water boils, the flame level is set to minimum. The pilaf is covered with a lid.

Cooking continues for half an hour. Then the cauldron is removed from the fire. Garlic is stuck into the pilaf. The container is again covered with a lid and wrapped in a warm blanket. The dish is allowed to reach the condition.

Pilaf with chicken meat

The recipe should be used by those who want to enjoy a tasty and fragrant, but at the same time quite light in content dish. How to cook pilaf using poultry as a meat ingredient? As in the previous case, first we note the necessary ingredients:

• Chicken fillet - 400 grams.
• Long steamed rice - one and a half glasses.
• Onions - 2 pieces.
• Carrots of medium size - 2-3 pieces.
• Sunflower oil in an amount sufficient for high-quality frying of the ingredients.
• Garlic - 1 head.
• Special seasoning for pilaf.

How to cook chicken pilaf? Rice is washed with starch under running water. The bird fillet is cut into moderately small pieces. Clean, wash and cut vegetables. You can grind carrots on a grater. Onions should be cut into half rings.

The bottom of the cauldron is covered with vegetable oil. A mixture of meat and vegetables is placed here. The ingredients are fried directly in the container over low heat. Pre-heat treatment is carried out until the products get a slight golden hue.

How to cook pilaf in a cauldron? Pour a small amount of water into the container. A mixture of meat and vegetables is slightly dried, salted and spices are added. Washed and strained rice is laid on top. The groats are leveled and a series of holes are made inside. Cooking is carried out on medium heat. When the liquid does not remain on the surface of the rice, stick the garlic cloves.

Pilaf is left to languish under the lid for 5-10 minutes. This time is enough for the rice to absorb the residual moisture and become crumbly. At the end, the dish can be mixed and resorted to tasting.

How to cook Uzbek pilaf?

The dish will turn out worthy of the highest praise if you resort to using the traditional Uzbek recipe. If everything is done correctly, there will be no hint of the presence of rice lumps. Pilaf will come out extremely fragrant and crumbly.

How to cook pilaf according to the Uzbek recipe? You need to use the following set of ingredients:

• Lamb - 500 grams.
• Large carrots - 3-4 pieces.
• Large onion - 4 pieces.
• Long rice - 500 grams.
• Vegetable oil - about 150-200 grams.
• Head of garlic.
• A mixture of spices: zira, thyme, cumin, barberry, saffron.

The rice is washed several times and then left to soak in cold water. The lamb is cut into medium pieces. Vegetables are cleaned and washed. The onion is cut into large cubes. Carrots are crushed into strips.

Vegetable oil is heated in a frying pan. The meat is placed here and fried until a blush appears. Add a mixture of vegetables and spices. Roasting is continued for another 5 minutes.

The contents of the pan are sent to the cauldron. Rice is laid on top and a few teaspoons of salt are added. Rice is carefully poured with water. The container is sent to the stove, setting a medium fire. After boiling, the cauldron is covered with a lid. The flame is reduced and the pilaf is left to cook for 20 minutes. Then the dish is left to infuse for a quarter of an hour.

Once again, let's return to the question of how to properly cook crumbly pilaf? So that the finished dish never disappoints with its qualities, it is enough to pay attention to the following points:

1. Products must be added in a specific order. The best solution is to pre-fry the meat ingredients with onions. Chopped carrots are also added here. The mixture of ingredients is seasoned with spices, and then placed in a container that will be used to cook pilaf. Everything is poured with hot water so that the liquid level is at least 2-3 cm above the meat layer.
2. Putting rice in a container, do not mix it. It is recommended to carefully level the surface of the cereal and place the head of garlic inside.
3. In the process of cooking, rice should not be boiled, but slowly steamed, languishing over moderate heat. To achieve uniform cooking of cereals, it is worth making a series of holes on the surface with a wooden stick. Through such holes, it will be easier for a couple to rise up.
4. Rice should be covered during cooking. The latter can be raised briefly to make up for the lack of water in the tank.
5. After the dish has reached full readiness, it is important not to remove the lid for the next 10-15 minutes. Pilaf must be removed from the fire and let it brew. Otherwise, unwanted lumps may form.

Cooking pilaf in a slow cooker

If desired, you can cook a dish using a modern solution. How to cook pilaf in a slow cooker? The features here are identical to the specifics of cooking a dish using a cauldron. The main thing is that the multicooker has a special “Pilaf” mode. It remains only to prepare meat and vegetable frying, based on the advice from our article. Then it is enough to put the ingredients in the container of the device, add rice, pour water and set the desired mode. A "reasonable" device will do everything on its own.

Finally

The recipes discussed in our publication have some specific differences. At the same time, regardless of the option chosen, strict adherence to the recommendations allows you to achieve the canonical taste and make the rice crumbly. As for the use of spices, there is room for experimentation. Do not be afraid to use different combinations of seasonings. After all, this is the only way to achieve a taste that will fully satisfy individual preferences.

Pilaf is considered a colorful dish of oriental cuisine. It is loved for its exquisite spicy taste and satiety. Many housewives prefer to cook pork pilaf, but lamb, chicken, veal and even fish are acceptable. Often mushrooms are added to the dish, in the end it turns out to be more saturated. There are many secrets that help make rice crumbly. The result is a delicious grain-to-grain pilaf. Consider the basic recipes in order, highlight the main thing.

Classic pork pilaf

• garlic - 1.5-2 heads
• rice (preferably steamed) - 670 gr.
• carrots - 700 gr.
• pork pulp - 0.9-1 kg.
• sunflower oil - 180 ml.
• onion - 450 gr.
• chili pepper (capsicum) - 0.5 pcs.
• seasoning "4 peppers" - 7 gr.
• salt - 40 gr.
• turmeric (ground), zira - 3-5 gr.
• barberry berries - 5 gr.
• drinking water - about 1.7-1.8 liters.

1. Pour rice into a basin, fill with running water so that the liquid covers the grains. To obtain a crumbly pilaf, washing should be done 5-6 times. Such a move will remove the rice flour, which sticks together the grains.
2. In the process of rinsing, crush the rice with your hands, drain the liquid. When the water becomes completely transparent, leave the grits on the sieve for a quarter of an hour.
3. Chop the carrots into long bars (straws), peel the onion, chop it in a convenient way. Pour oil into the cauldron, heat it up, send the onion inside.
4. Remove the barberry berries from the twigs, drain in a colander, rinse. Fill with water, leave to soak. At this time, rinse and dry the pork, chop into pieces 4 * 4 cm.
5. Send the meat to the fried onions, put the carrots on top, smooth with a spatula on the surface of the contents (do not mix!). Peel the garlic from the base and peel, send whole cloves to the cauldron.
6. Salt the ingredients, add chopped chili, soaked barberries and a mixture of peppers. Add ground turmeric and whole cumin. Boil drinking water, fill it with contents.
7. Simmer the contents under the lid for at least a quarter of an hour. After this period, put the washed rice grains into the wok (cauldron), level them over the meat and fry. Do not stir the composition, otherwise the rice will not be completely steamed.
8. In the process of cooking, press the grains to the main composition with a spatula so that they are saturated with oily liquid and spices. If necessary, add more hot water, covering the pilaf by 1-2 cm.
9. After the water has been absorbed into the rice, poke holes in the contents. Such a move will allow excess moisture to evaporate, the dish will turn out crumbly. When the water is almost completely gone, make a slide out of pilaf.
10. Set the fire to the minimum mark, cover the cauldron with a lid and a warm towel. Simmer for 20-35 minutes until final cooking. Take a sample from the rice periodically. When serving, lay out the grains first, then the meat with garlic and stewed vegetables.

• onion - 250 gr.
• ground turmeric - 10 gr.
• lamb pulp - 450-500 gr.
• pork tenderloin -450 gr.
• carrots - 240 gr.
• vegetable oil - 75 gr.
• long rice - 650 gr.
• garlic - 10 teeth
• laurel - 4 pcs.
• ground pepper - 5 gr.
• salt - 25-30 gr.
• filtered water - in fact

1. To make pilaf crumbly, the ratio of meat, rice and vegetables should be relatively equal. As utensils for cooking, a thick-bottomed pan, cast-iron frying pan or wok (Kazan) is used.
2. First of all, wash the rice. Rinse it under the tap 3 times, then fill with cold water and leave for 45 minutes. During this period, starch will come out and rice flour will be washed.
3. Start preparing vegetables. Chop the carrots into cubes, and chop the onion into cubes or half rings. Rinse lamb and pork tenderloins, dry with paper towels. Cut the meat into pieces of 3-5 cm.
4. Pour the oil into a regular frying pan, heat it up until white smoke appears. Scald the meat on all sides to a crust, this move will keep the juice inside the pork and lamb.
5. After frying, transfer the oil with meat to a cauldron, and send onions and carrots to the previous pan. After the appearance of a golden hue, transfer the vegetables to the meat. If you wish, you can not fry the carrots, but stew it immediately in a cauldron.
6. Add spices, salt and chopped chili pepper. Stir the contents, tamp. Drain the liquid from the rice, put on top of the first composition. Smooth the surface with a spoon.
7. Boil purified water, start pouring it into the cauldron along the wall of the dish. Make sure that the liquid covers the contents by only 1-1.5 cm. Bring the pilaf to the first bubbles at maximum power.
8. After boiling, reduce the temperature to a mark between medium and minimum. Make holes in the pilaf with Chinese chopsticks so that the contents simmer evenly.
9. Cover the dishes, cook the dish for half an hour, periodically evaluating the rice for taste. When the specified period comes to an end, peel the garlic cloves and stick them into the composition at a certain distance from each other.
10. Wrap the cast-iron cookware with a warm blanket or sweatshirt, leave it to "reach" for 1-1.5 hours. During this period, the rice will be saturated with juice and seasonings, the pilaf will become saturated.

• spices for pilaf - 20 gr.
• dill and parsley (fresh) - 0.5 bunch each
• olive oil - 60 ml.
• chicken (preferably thighs) - 600 gr.
• steamed long rice - 575 gr.
• carrots - 230 gr.
• onion - 280 gr.
• drinking water - in fact

1. Rinse the carrots and chop them in a convenient way (bars, half rings, straws). Chop onion, add to carrots, add pepper, salt.
2. Fry vegetables until golden brown in hot olive oil. Start cutting up the chicken. If possible, choose the hips, they are fatter. Chop the meat into pieces, removing the skin. Bones can not be removed.
3. Send the meat for frying, bring to a ruddy crust (heat treatment lasts 5-7 minutes). Then add 170 ml. water, cover the dishes with a lid, simmer the meat for another 5 minutes.
4. Send rice to a bowl, fill with cold water, wait 20 minutes. Rinse the grains, removing the white coating (the water should become completely transparent).
5. Move the onions, chicken, carrots to the cauldron. Press down with a spoon, put rice on top. Take the contents with a spatula, add chopped dill with parsley.
6. Pour boiling water over the composition, covering the grains by 1 cm. Cook pilaf without a lid for 10 minutes, then make several holes in the dish for better evaporation of moisture.
7. After another 10 minutes of languor, cover the cauldron with a lid, reduce the heat to a minimum. Cook crumbly pilaf for a third of an hour. When the water evaporates, turn off the stove, wrap the dishes with a warm cloth. Infuse the dish for 1.5 hours.
8. Optionally, you can cook chicken and mushroom pilaf. In this case, choose champignons, oyster mushrooms or chanterelles. Pre-wash, clean and fry the mushrooms. Then put them on the chicken.

• beef pulp - 450 gr.
• onion - 330 gr.
• round rice - 200 gr.
• vegetable oil - 60-80 ml.
• laurel leaf - 4 pcs.
• salt - 15 gr.
• carrots - 250 gr.
• black pepper (ground) - 5 gr.

1. Rinse the beef, blot the meat with napkins, or dry it in another convenient way. Chop into slices of the same shape (3-5 cm), boil in 1 liter. salted water. The duration of heat treatment is 25-30 minutes.
2. After 10 minutes of cooking, add laurel and pepper. When the meat is cooked, pour the broth into a separate bowl, you will need it later. Remove the meat, move it to the cauldron.
3. Chop the carrots and onions, pass the composition in hot oil until golden brown, then move the vegetables along with the liquid into the cauldron. Rinse the rice, scald the grains with boiling water, drain. Add to meat with vegetables.
4. Fry the contents for 3 minutes, then pour in 270 ml. broth left over from cooking beef. Do not stir the contents, cover the cauldron with a lid, put on low heat, cook until the broth evaporates.
5. Try not to open the lid for the first quarter of an hour after the start of languor. After this period, make holes in the pilaf so that the liquid leaves evenly.
6. When you see that the seeds have appeared in the grains, turn off the burner. Leave the cauldron on a warm stove, covering the dishes with a warm blanket or sweatshirt. Pilaf can be consumed after 1 hour of infusion.

• steamed rice (preferably long) - 420 gr.
• veal tenderloin - 480-500 gr.
• seasonings for pilaf - 15-20 gr.
• oil for frying - 130 gr.
• salt - 15 gr.
• onion - 300 gr.
• garlic - 8 cloves
• carrots - 250 gr.
• filtered water - in fact

1. Wash the rice, send the grains to a bowl, pour over it with ice water, leave for 1.5 hours to soak. Rinse the veal and dry thoroughly, cut into cubes (about 3 cm in size).
2. Prepare vegetables (washing, peeling), chop them. Heat the oil in a frying pan, fry the veal meat for 15-20 minutes. Stir constantly to avoid burning.
3. After the allotted time, add carrots with onions, sauté the contents for another 7-8 minutes. After that, add spices, salt, mix. Turn off the stove, let the ingredients brew for 10 minutes.
4. Now carefully move the contents from the pan to the cauldron. Drain the water from the rice, put it on top of the meat with vegetables. Press down with a spatula, do not stir. If desired, you can add salt, similarly laying it on the grains.
5. Boil water. Pour it in a thin stream along the edge of the dish. Make sure that the water covers the rice by 1.5-2 cm. Place the cauldron on the stove, wait for the bubbles to appear. Next, reduce the burner to the minimum.
6. Cover the dishes with a lid, wait a third of an hour. During this period, the liquid will be absorbed into the grains, you will get a delicious crumbly pilaf. After the specified period, turn off the stove.
7. Make 5 holes in the contents with a spoon, wrap the dishes in a sweatshirt or a thick blanket. Leave until the final infusion, then put on portioned plates. Serve with garlic sauce and cabbage-carrot salad.
8. Some housewives prefer to cook veal pilaf with ripe tomatoes or tomato paste. In this case, the tomatoes are mashed and sautéed with vegetables in a hot pan.

Pilaf is great for lunch or dinner. Consider the classic technology of the dish, serve it with vegetable salad and spicy sauce. Make pilaf from lamb or veal, add chicken, mushrooms, barberries, tomato puree. Experiment with spices, vary the amount of salt and water. Choose long parboiled rice as a base (you can also use round rice).

Video: how to cook crumbly pilaf in a slow cooker

Pilaf is a dish that is prepared according to their national recipes in different countries of the world. Any cooking option for this delicious hearty treat will delight eaters with a rich meaty aroma, crumbly cereals and a bright aftertaste of various spices. And in order to cook the real pilaf, to cook, or rather, to stew it, it is necessary in a cauldron or other thick-walled dishes. In this case, the rice grains will not stick together and turn into ordinary porridge, but will remain intact. Numerous folk recipes involve the use of not only rice, but also other cereals for cooking pilaf. Traditional young lamb meat can be successfully replaced with beef, pork, chicken and even fish. A special kind of pilaf is sweet pilaf with dried fruits.

There is a great variety, but they are all united by the right choice of dishes, varieties of rice, meat, vegetables and spices. Let's start with rice.

Rice

To prepare pilaf, you need strong varieties of rice with transparent grains of medium length, with low starch content. Thai and Indian varieties of rice, long-grain, steamed and wild rice are not suitable for pilaf. The best option is Uzbek and Tajik rice. Choose scalded, belay alang, akmarzhan, devzira, Krasnodar round rice, barakat.

Before cooking pilaf, you need to properly prepare the rice - sort it out, rinse it several times, soak it in salted water for a couple of hours.

Meat

The best meat for the dish, no doubt, is lamb - brisket, shoulder and back. Take twice as much meat if you have it with bones. Pork and beef are also suitable for pilaf. But do not take veal - pilaf will turn out not so fragrant.

Oil and spices

Pilaf is cooked in corn oil or tail fat, seasoned with zira, barberry berries, hot peppers, and other spices are optional. But do not take ready-made mixtures of spices, supposedly made specifically for pilaf, they will not give the dish the desired flavor.

Dishes

You need to cook pilaf in a thick-bottomed cast-iron pan with straight walls. Never take thin-walled and enameled dishes for pilaf

Basic Classic Recipe

So let's start.

1. Take the meat, fry it until golden brown, remove it from the pan and fry the onion in half rings in the same fat. Put the meat back into the pot.
2. Mix the onion and meat, heat them for 5 minutes and add the carrots chopped (not grated!) into bars.
3. Fry everything for 2-3 minutes without stirring, then mix all the ingredients and fry for 10 minutes, stirring gently.
4. Add spices, fry a little more and pour boiling water.
5. Next, you need to add pepper and barberry berries.
6. Simmer over low heat until the water has completely evaporated. It usually takes between 40 minutes and an hour and a half. Approximately 10 minutes before the end of cooking, the meat part needs to be salted a little.
7. When the meat part (zirvak) is ready, you need to make the fire maximum, put the unpeeled head of garlic and washed, well-dried rice into the pan, then slowly pour in boiled water - it should cover the rice by 2-3 cm.
8. Bring the dish to a boil, then reduce the heat and simmer until rice appears from under the water, while it should be half cooked.
9. Next, you need to put a plate on the rice, close the pan with a lid, make the fire minimal and simmer the pilaf for another 20 minutes.
10. At the end of cooking, remove the pilaf from the heat, mix and immediately serve to the table.

Pork pilaf in a cauldron

The dish is quite high-calorie, it is better to eat it at lunch.

Ingredients:

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

Cooking like this:

1. Pour vegetable oil into the cauldron, heat it up.
2. Cut the meat into pieces, fry until cooked on all sides.
3. Cut the onion into half rings, put on top of the meat.
4. Grate or finely chop the carrots, add to the bulk, stew the products.
5. Pour the washed rice, pour in warm water, it should cover the food by two fingers.
6. Salt to taste, add black ground pepper.
7. 10-15 minutes before the end of cooking, put a whole head of garlic.
8. Heat until the water evaporates, turn off the fire, let the dish reach under the lid.

Pilaf with pork can be served with vegetable salad.

Crumbly pilaf with chicken

Delicate and fragrant treat with poultry meat. The dish is suitable for a children's table

We will need:

• 750 g of chicken;
• 600 ml of water;
• 400 g of rice;
• 350 g carrots;
• 1 large onion;
• 1 head of garlic;
• Italian herbs, hot pepper - 5 g each;
• zira, thyme, turmeric, salt - 5 g each.

Cooking method.

1. Rice wash, pour into warm water, leave for 40 minutes.
2. Peel the onion, cut into half rings. Grate the carrots, peel the garlic and divide into slices.
3. Wash the chicken, cut into medium-sized pieces.
4. Pour vegetable oil into the pan, put the chicken, fry until a delicious crust.
5. Pour onions, brown, add carrots, warm all together for 4 minutes.
6. Salt the mass, add cumin, thyme, hot pepper, turmeric, Italian herbs. Pour in 550 ml of water, add garlic.
7. Bring the mass to a boil, simmer covered over low heat for half an hour.
8. Add rice, add some water, simmer pilaf for 25 minutes. Remove the garlic when serving.

Decorate the pilaf with parsley sprigs.

Lamb pilaf recipe

A simple pilaf without spices and dried fruits, the dish is quickly prepared.

Required Components:

• 2 liters of water;
• 1 kg of stewed lamb;
• 400 g of rice;
• 100 ml of vegetable oil;
• 3 medium onions;
• 3 medium carrots;
• 2 heads of garlic;
• ground red pepper and salt - to taste.

Cooking:

1. Warm up the cauldron, pour in refined vegetable oil, fry the lamb.
2. Cut the onion into half rings, carrots into bars or strips.
3. Put the onion to the meat, fry for 10 minutes, add the carrots, simmer for 25 minutes, the fire is medium, stir.
4. Add salt, ground red pepper, dip the heads of garlic in the center.
5. Rinse rice, put on top of frying.
6. Pour in hot water, it should cover the food by 1 centimeter.
7. Simmer under the lid for 15 to 20 minutes, the fire is slow.

When serving, put the meat on top, decorate with herbs.

How to cook pilaf in a cauldron

Traditional pilaf must be able to cook. To help - a step-by-step recipe and the right products.

Compound:

• 1 kg of fatty meat pulp;
• 720 g of basmati rice;
• 60 g dark raisins;
• 2 medium onions;
• 2 large carrots;
• 2 heads of garlic;
• 1 glass of vegetable oil;
• zira, coriander grains, salt - 1 tbsp. (incomplete).

Step by step recipe:

1. Peel and chop the carrots into large strips without using a grater. Onion cut into half rings. Peel the garlic cloves from the husk.
2. Rinse fatty meat and pat dry.
3. Heat refined vegetable oil, fry vegetables and meat, cut into slices. Roasting time - 6-7 minutes.
4. Add washed rice.
5. 17 minutes after the start of frying zirvak, add salt, zira, coriander to it.
6. Put the cereal on top, pour in the water. The liquid should cover the food.
7. Simmer until the liquid has evaporated.
8. Add dark pitted raisins, salt. Press a few cloves of garlic into the rice.
9. Darken the dish for another half hour, then cover the cauldron with a blanket and let stand for 20 minutes.

When serving, remove the garlic, decorate the pilaf with herbs.

Pork pilaf in a slow cooker

To make the dish tasty and appetizing, you need to cook a good roast.

You will need:

• 500 g pork ribs;
• 150 ml of vegetable oil;
• 4 medium carrots;
• 2 cups long grain rice;
• 2 medium onions;
• 1 head of garlic;
• 1 dl salt
• ground black pepper, barberry, turmeric, paprika, suneli hops to taste.

Stages of preparation.

1. Soak long rice in hot water, then rinse with warm water.
2. Pour the cereal into the multicooker bowl. Set the mode "Frying" for 20 minutes.
3. Heat vegetable oil, put onions, fry until golden brown.
4. Add pork, cut into pieces, fry all together for 5-7 minutes.
5. Cut carrots into strips, put in a fryer, mix, warm for 5 minutes.
6. Pour boiling water over meat and vegetables, add spices for pilaf: ground black pepper, barberry, turmeric, paprika, suneli hops. Set the "Extinguishing" mode for 20 minutes.
7. Add washed rice, salt, add 500 ml of boiling water so that the water covers the rice by 2 fingers. Put in a whole head of garlic.
8. Close the slow cooker, cook in the "Pilaf" mode for 40 minutes. When ready, mix the cereal with meat.

Serve pilaf with fresh herbs and vegetables.

Uzbek pilaf with lamb

Mutton is traditionally used to create Uzbek or Samarkand pilav. Pilaf is the main dish of the East.

List of ingredients:

• 1 kg lamb;
• 1 kg of carrots;
• 1 kg of rice;
• 300 ml of vegetable oil;
• 4 bulbs;
• 2 dry hot peppers;
• 2 heads of garlic;
• 1 tsp coriander seeds;
• zira and dried barberry - 1 tbsp each;
• salt - to taste.

Recipe step by step:

1. Wash rice well. Wash the meat thoroughly and cut into cubes.
2. Peel carrots and 3 onions.
3. Cut carrots into 1 cm thick bars, onions into half rings. Peel the garlic, do not separate the cloves.
4. Heat the cauldron well, pour in vegetable oil.
5. Put a whole peeled onion, fry until black, then remove and discard.
6. Fry the chopped onion for 7 minutes, add the meat, fry together until golden brown.
7. Add the carrots, fry all together for 3 minutes, do not stir, then stir and heat a little stirring for 10 minutes.
8. Grind the coriander and zira with your fingers or in a mortar and pestle. Add spices to roast, salt, add barberry.
9. Reduce heat to medium and cook for 8-10 minutes until carrots are soft. Pour in boiling water, it should cover the food by 2 centimeters. Put hot pepper, stew zirvak for 1 hour.
10. Put the pre-soaked groats in an even layer for frying, pour in boiling water with a layer of 3 cm. The water should be absorbed.
11. Put and drown the heads of garlic in the mass, continue to simmer the pilaf until fully cooked. Turn off the stove, cover the food with a flat plate, top with a lid. Let stand for half an hour.

When serving, decorate the pilaf with stewed heads of garlic and herbs.

Beef pilaf

A classic recipe for a hearty and beautiful dish for a family dinner or holiday.

We will need:

• 500 g of beef;
• 500 g carrots;
• 350 g of onions;
• 200 ml of vegetable oil;
• 1.2 liters of water;
• 3 cups steamed rice;
• 1 head of garlic;
• 1 pinch of hot pepper;
• zira, dried barberry, ground black pepper - ½ tsp each;
• salt and turmeric - 1 tsp each.

Cooking like this:

1. Cut the carrots into small strips with a knife or using a vegetable cutter. Onion cut into small cubes.
2. Cut the beef into medium-sized pieces.
3. Heat vegetable oil in a cast-iron skillet or in a cauldron, fry the beef to a crust.
4. Add vegetables, simmer together for 5 minutes.
5. Pour salt, dried barberry, zira, hot ground pepper, black pepper, turmeric. Mix the ingredients, simmer covered over low heat for 35-40 minutes.
6. Pour boiling water, bring to a boil, add pre-washed rice. Cover the pilaf with a lid, simmer for 20 minutes.
7. Add the head of garlic, continue to simmer for another 15 minutes.
8. Remove the finished dish from the heat, mix, wrap the cauldron with a blanket, let stand.

Serve the dish hot, garnish with herbs.

Cooking in Azerbaijani

The difference in cooking Azerbaijani pilaf from Uzbek pilaf is that rice is cooked separately from vegetables.

Required products:

• 700 g long grain rice;
• 700 g lamb;
• 200 g butter;
• 150 g dried apricots;
• 100 g prunes;
• 100 g chestnuts;
• 100 g raisins;
• 2 medium onions;
• 1 egg;
• 1 tsp turmeric;
• salt.

Cooking:

1. Soak rice in cool water, salt, leave to swell for 2 hours.
2. Cut the lamb into pieces, boil in salted water, remove the foam.
3. Rinse dried apricots, pitted raisins, dried prunes. Pour in boiling water for 10 minutes. Make cross cuts on the chestnuts. Blanch 5 minutes. Drain in a colander, pour over with cool water, remove the skin. Put the peeled fruits in water, cook for 7 minutes, the fire is weak.
4. Peel the onion, cut into strips.
5. Heat the pan well, melt the butter, fry the onion until golden brown.
6. Add dried fruits to the pan, put the meat. Simmer for 15 minutes, stir. You can add boiling water if necessary.
7. Drain the rice, boil in a new portion of water, salt, put in a colander. It is important not to overcook the product.
8. In a small container, mix 5 tbsp. boiled long rice with turmeric and chicken egg.
9. Separately, melt the butter (leave 5 g), add salt and turmeric. You can use a water bath or a microwave oven. Grease a cauldron or a thick-walled pan with the remaining butter. Spread the egg mixture on the bottom. The next layer is Fig. Drizzle with spice oil. Cover with a plate, then with a lid, simmer over low heat. When serving, put the meat on the rice.

Decorate pilaf with dried fruits.

Real Tajik plov

For classic pilaf, lamb and tail fat are used.

Ingredients:

• 2 kg lamb;
• 1 kg of onions;
• 1 kg of carrots;
• 1 kg of rice;
• 250 g fat tail fat;
• spices, garlic, salt.

Cooking steps.

1. Cut the meat into large pieces. Grind fat tail fat. Heat the cauldron red-hot, add fat, heat until cracklings appear, remove the pieces. Put meat in fat, fry, stirring.
2. Peel the onion, cut into thin half rings, add to the meat.
3. Peel and cut carrots into bars, add half of the product to the cauldron, fry.
4. Add the rest of the carrots, pour water. Add salt and spices - to taste, cook everything together until the meat is ready.
5. Add washed rice, put a head of garlic in the center. Cook until cooked under the lid.
6. Pierce the rice several times with a chopstick. The fire is weak, the extinguishing time is 20 minutes. Hold the pilaf under the lid and serve.

For Tajik pilaf, you can use cumin, black and ground hot pepper, coriander, barberry, dried garlic, paprika, saffron.

With the addition of dried fruits

An original dish, for cooking pilaf with dried fruits, you can use dates, figs, cherry plums, dried plums, dried apricots, dried apples, raisins.

Required:

• 500 g long-grain rice;;
• 300 g butter;
• 100 g of honey;
• 50 g nuts;
• dried fruits - 80 g each;
• cardamom, vanillin, cinnamon - ¼ tsp each

Cooking:

1. Wash rice well.
2. In a liter of boiling water, put butter, salt, add rice, cook over low heat.
3. Fry dried fruits and nuts in butter in a saucepan. Add natural honey, hot water. The liquid should cover the dried fruit by two centimeters. Boil five minutes. Recommended spices - cinnamon, vanillin, cardamom.
4. Put the finished rice on a dish, pour over the dried fruit sauce.

For cooking, it is better to use light honey, nuts - if possible and desired.

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.