Bukhara pilaf: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bukhara pilaf is a traditional dish of Uzbek national cuisine. It can be meat or vegetarian. Most often it is made on the basis of not too fatty lamb and long-grain rice. But sometimes dried apricots, prunes, raisins, pumpkin or chickpeas are added to its composition. In today's article you will find the simplest and most interesting recipes for such dishes.

Lent option

In the Bukhara pilaf with dried fruits, cooked according to the technology described below, there is not a single gram of meat. Therefore, it will be a real find for those who, for one reason or another, adhere to a vegetarian diet. It has an interesting sweet and sour taste and pleasant aroma. For its preparation you will need:

• A couple of glasses of long rice.
• 2/3 tsp pilaf spice (cumin, turmeric, barberry and pepper mix).
• Large carrots.
• A tablespoon of dried dill.
• Onion bulb.
• 3 full tablespoons of raisins.
• A head of garlic.
• 6-7 pieces of dried apricots.
• S alt and anyvegetable oil.

If desired, a few prunes can be added to the vegetarian pilaf of Bukharian Jews. Thanks to the presence of this product, the dish you cook will acquire a special taste and aroma.

Process Description

Vegetables are peeled, washed and chopped. Onions are cut into quarter rings, carrots - into strips. Leave the garlic as is. The only thing that is removed from it is the top thin husk.

In a thick-bottomed cauldron, in which there is already a little warm vegetable oil, put onions with carrots and fry them. As soon as the vegetables are lightly browned, dried herbs and spices are sent to them. Raisins, chopped dried apricots, prunes and pre-washed rice are spread on top. A whole head of garlic is stuck in the middle and filled with filtered water.

The future pilaf is s alted and sent to the stove. Cook it until the rice is fully cooked. Typically, this takes thirty to fifty minutes. Ready Bukhara pilaf, the recipe with a photo of which can be seen in today's article, is removed from the burner, wrapped in a thick towel and left for half an hour. After this time, it is laid out on plates and served for dinner.

Lamb variant

This simple and hearty dish is perfect not only for a family lunch, but also for a festive dinner. It is prepared according to an extremely simple technology, which any beginner can easily master. This recipe for Bukhara pilaf assumes the presence of a certain set of components. Therefore, in advancemake sure that at the right moment you have at hand:

• Kilo of lamb.
• 900 grams of carrots.
• Kilo of rice.
• 150 grams each of raisins and onions.
• 300 milliliters of cottonseed oil.
• S alt and spices.

Saffron, ground pepper and turmeric are ideal as seasonings used to prepare Bukhara pilaf. For rice, it is advisable to purchase long-grain soft varieties that allow you to achieve a sweet taste.

Sequence of actions

Rice is poured with cold water and left for a couple of hours. Then it is thoroughly washed, changing the liquid several times, and boiled until half cooked. Then they throw it into a colander and wait for the excess moisture to drain.

Sliced lamb is placed in a separate pan and sent to the stove. Shortly before the end of cooking, you can slightly s alt the broth. Then the pieces of lamb are transferred to a cold thick-walled cauldron and covered with a layer of chopped onions. Chopped carrots are placed on top and all this is poured with meat broth. After the liquid boils, the fire is reduced to a minimum and the future Bukhara pilaf is extinguished for a quarter of an hour. After fifteen minutes, rice, spices are poured into the cauldron and heated oil is poured. All this is pierced in several places with a wooden torch, covered with a lid and left on the stove. After five minutes, turn off the burner and leave the pilaf to cook. Ready meal before servingcan be mixed. But most often it is laid out on a plate in layers - rice on the bottom, and carrots and pieces of meat on top.

Pea variant

This recipe is slightly different from the previous ones. Therefore, before preparing Bukhara pilaf with raisins and chickpeas, make sure that your home has all the necessary products. In this case, you will need:

• 500-800 grams of meat.
• 600-700 milliliters of linseed oil.
• 200 grams of lamb fat tail.
• Pair of onions.
• Kilo of carrots.
• A couple of cloves of garlic.
• 1.5 kilograms of rice.
• Teaspoon of jeera.
• 100-200 grams of round peas.
• 4 tablespoons of s alt.
• 100 grams of yellow raisins.

Cooking algorithm

A few hours before the start of the process, you need to soak the peas in cold water and leave it at room temperature. This little trick allows you to achieve a significant reduction in the cooking time of this product.

Rice is combined with two tablespoons of s alt, poured with hot water and left for half an hour. While the cereal is soaking, you can do the rest of the ingredients necessary for cooking pilaf.

The washed meat is cut into large pieces so that they retain their juiciness during the heat treatment process. Then it is fried together with the fat tail until a light golden hue appears. As soon as the lamb is browned a little, chopped onions are laid out to it. Mix everything well, cover with a lid and simmeron minimum heat. Literally five minutes later, finely chopped carrots are sent there and continue cooking. After about half an hour, garlic, steamed raisins, cumin and well-washed peas, previously aged in cold water, are added to the meat with vegetables. All this is simmered under the lid for about ten minutes.

Then washed rice, a little more cumin and a couple of tablespoons of s alt are sent to the same cauldron. The future pilaf is poured with boiling water and simmered until all ingredients are fully cooked.

Option in multicooker

This recipe is interesting in that it does not involve the use of an ordinary stove, but a modern kitchen appliance. Before you start cooking Bukhara pilaf, make sure you have on hand:

• Kilo of lean beef or lamb.
• 500 grams of long rice.
• A couple of tablespoons of vegetable oil.
• Large carrots.
• A head of garlic.
• Onion bulb.
• 800 milliliters of water.
• A couple of tablespoons of spices for pilaf.
• S alt and dried dill.

Into the bowl of the appliance, into which a little vegetable oil has already been poured, put onion half rings, strips of carrots and pieces of meat. All this is cooked in the “Frying” mode for ten minutes. Then pre-washed rice, spices and whole cloves of garlic are sent to the slow cooker. All this is poured with water, covered with a lid and left in the “Pilaf” mode. After the end of the program, the device is not opened for half an hour, and only after thirty minutesafter the signal, the infused pilaf is gently mixed, laid out on plates and served for dinner. Bon appetit!