Pilaf recipe with sausages

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

Today it is impossible to say exactly which national cuisine pilaf belongs to. There are many myths and legends about the appearance of this dish. Judging by the available sources, it has existed for more than one thousand years: in the East, pilaf has been cooked since time immemorial, as chronicles of the 10th-11th centuries say. Not a single celebration was complete without rice with meat and spices. In this article, we offer a closer look at this dish and an unconventional sausage pilaf recipe.

Myths and legends

We have already mentioned the existence of legends above. Let's talk about some of them.

The first legend is associated with the name of the noble doctor and scientist Avicenna. With the help of pilaf, he treated the nobility. It was believed that the dish has healing properties and can cure many diseases. Often, even during recovery from an illness, patients were fed pilaf. The dish restored strength, strengthened the immune system and warnedweakening of the body.

Another legend says that the recipe for pilaf was discovered and written down by the cook of Alexander the Great when he made a trip to Central Asia. The king personally called the dish "pilav", which in Greek means "diverse composition".

Composition and calorie content

Pilaf contains a large amount of vegetable and animal fats, which makes it a truly high-calorie dish. You can make it more dietary by replacing pork, lamb with chicken. But today we will talk about the option with the addition of sausages. Sausages are always at hand in the refrigerator or freezer. This is very convenient when there is not much time left. One medium bowl of pilaf with sausages contains about 480 kilocalories, 19 grams of protein, 26 grams of fat and 41 grams of carbohydrates.

Selection of ingredients

The main component of pilaf is, of course, rice. Any, both white and brown, will do. The main source of calories is butter. It is better to choose refined, as it has no smell and taste. There are different types of oils: sesame, corn, walnut, fat tail fat. In Tajikistan, even a special oil is sold - "Zagiri Isfara". But ordinary vegetable oil is quite suitable for cooking pilaf with sausages.

Cooking

To cook pilaf with sausages in a cauldron you will need:

• rice (white or brown) - 250 g,
• sausages - 8 pcs.,
• carrot - 3 pieces,
• bell pepper(red) - 2 pcs.,
• onion - 1 pc.,
• oil - 2 tbsp. spoons,
• seasoning for pilaf, ground black pepper, s alt to taste.

1. Sort the rice and rinse several times. The water should become transparent. Leave in warm water for 15 minutes.
2. Cut the sausages into circles, after cleaning (if necessary).
3. Rinse the bell pepper, dry, cut the core and cut into strips.
4. Wash carrots and onions, then peel and dry.
5. Peel and chop the garlic.
6. Heat sunflower oil in a cauldron. Put onions, carrots and bell peppers.
7. Add sausages to vegetables, mix and fry for a few more minutes.
8. Add chopped garlic, s alt, pepper, spices for pilaf.
9. Drain the water in the rice bowl.
10. Rice put on top of sausages and vegetables, spread evenly, pour hot water. Leave over medium heat until the rice has taken half of the water.
11. Make a minimum fire, cover the cauldron with a lid and leave until the liquid has completely evaporated.
12. Turn off the stove and leave the pilaf under the lid for 15 minutes.
13. Arrange the finished dish on plates. Bon appetit!

Above we examined the method of cooking in a cauldron, now we will talk about how to make pilaf with sausages in a slow cooker. The ingredients are the same, but the cooking method is slightly different:

1. Pour oil into the bowl and set the “Baking” mode.
2. Peel, wash and dry onions, carrots and bell peppers. Add onion tohot oil and fry for about 10 minutes.
3. Sort the rice, rinse thoroughly. Cut sausages into slices. Put in a bowl with fried vegetables, add chopped garlic, spices, s alt, pepper and pour water.
4. Change the mode to "Pilaf", wait for the ready signal.
5. Pilaf with sausages is ready. Serve hot!

Features of cooking in different countries

Each country has its own specifics of cooking pilaf.

For example, the Uzbeks first heat the oil and wait until the smoke becomes almost transparent. To neutralize the bitterness, a whole onion is thrown into the oil. To get rid of the smell, lamb fat is added. Then the meat is stewed. Seasonings are brought to a boil over low heat, a lot of rice is placed on top, without mixing with the rest of the ingredients. Only after cooking, s alt is added to the rice and stirred.

In Afghanistan, rice is cooked first, then seasoned with meat.

The Tajik version of cooking is characterized by soaking rice for as much as 3 hours. Dried fruits, grape leaves and quince are often added to pilaf.

And Indian pilaf is generally vegetarian.