Pilaf with chickpeas: recipe

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

Today we want to talk about how to cook delicious pilaf with chickpeas. The recipe for this dish is very popular in our country, as it can be used not only on weekdays, but also on holidays.

Vegetarian pilaf

This hearty dish is made with chickpeas and Uzbek rice, which can be found in the departments selling oriental spices. If you can't find the right kind of cereal, then use basmati or brown rice. The recipe for pilaf with chickpeas can be found here:

• Soak half a cup of chickpeas for a day a day or two before cooking. Don't forget to change the water periodically to keep it from turning sour.
• Rinse two cups of rice.
• Peel two onions and three carrots.
• Pour a glass of vegetable oil into the cauldron and put on fire.
• Cut the carrots into strips and fry.
• Cut the onion into half rings and also send it to the cauldron.
• Boil the water in the kettle.
• Prepare spices - one tablespoon of barberry, a teaspoon of cumin, a teaspoon of ground red pepper and one and a half tablespoons of asafoetida.
• Put the chickpeas and seasonings in the cauldron, as well as soy meat (ifwant).
• Place the rice on top of these and dip the whole head of garlic into it (do not forget to remove the outer husk).
• Sprinkle the pilaf with s alt and carefully pour in the boiling water until the water is two centimeters higher than the rice.
• Close the cauldron with a lid, reduce the heat and leave it alone for 40 minutes.

When the dish is ready, remove the garlic from the cauldron and stir the pilaf.

Uzbek pilaf with chickpeas: cooking recipe

This dish will be appreciated by all lovers of oriental cuisine. If you want to cook it yourself, then study the recipe for pilaf with chickpeas in a cauldron and cook the dish with us:

• Put the cauldron on the fire, and when it heats up, pour 200 grams of vegetable oil into it.
• 100 grams of tail fat cut into pieces and melt. If you have a lamb bone, then it can be fried and taken out in ten minutes.
• Kilogram of peeled onion cut into rings and send to the cauldron as soon as the oil starts to bubble.
• Cut a kilogram of lamb into large pieces and fry until a crust appears.
• Peel a kilogram of carrots, cut them into strips and transfer to a cauldron. S alt foods.
• Heat one liter of water, and then pour it over vegetables and meat.
• When the broth boils, put in it 200 grams of soaked chickpeas and spices (zira, barberry, pilaf mix). Also add half a teaspoon of sugar and a few peeled garlic cloves.
• Cover the cauldron with a lid and cook pilaf for half an hour.
• When the specified time has passed, the garlic can be removed and the pilaf mixed.
• Put a kilogram of rice into the cauldron (do not forget to sort it out and soak it a few hours before cooking). Please note that the cereal should lie in an even layer.
• Sprinkle the pilaf evenly with s alt and add water if necessary. Cook the dish for another half an hour without covering it with a lid.
• When the right time has passed, reduce the fire, cover the dishes with a towel and then a lid.

After a quarter of an hour, remove the cauldron from the stove and let the pilaf brew. Mix the food, put the grits on plates, and cut the meat into small pieces.

Pilaf with chickpeas. Recipe from Stalik Khankishiyev

Classic pilaf in every eastern country is cooked in its own way. We invite you to try the recipe of the author of cookbooks and the host of the Kazan-Mangal television section:

• Peel a kilo of red carrots and cut them into strips with a knife.
• Cut a kilogram of lamb into small cubes, sprinkle the ribs with s alt and leave to marinate for a while.
• Rice and chickpeas, rinse well and then soak in warm water.
• Heat the cauldron over the fire and dip the finely chopped lard into it. When the fat has rendered, remove the greaves with a slotted spoon.
• If you decide to cook pilaf in vegetable oil, then consider some features. To begin with, the cauldron should be heated, then pour in a large amount of this product. A peeled onion will help get rid of the burnt smell - itsshould be put in oil, fried until black, and then removed. After that, prepare the dish as we describe below.
• Dip the ribs into the cauldron, fry them and carefully remove them.
• Put onion, followed by meat and carrots. Stir the food and after a while put the cumin.
• Pour hot water into the cauldron - it should be several centimeters higher than the food.
• Dip a few heads of garlic peeled from the outer husk and a pod of red pepper into the broth. After that, put the ribs back into the pilaf.
• Once the water boils, reduce the heat to a minimum and cook the pilaf for 40 minutes.
• S alt the broth and remove the bones.
• Use a slotted spoon to lower the rice and chickpeas into the cauldron, and then pour boiling water over the grits. Turn up the heat and wait for the water to boil.
• Immediately after this, reduce the heat to a minimum and continue cooking the dish without covering it with a lid.
• When the cereal is almost ready, sprinkle it with the rest of the cumin. Close the cauldron with a lid or a large dish.

In half an hour the pilaf will be ready. Check the doneness of the rice and, if necessary, add a little more water. Remove the garlic and peppers and pile the rice on a large dish. Garnish the pilaf with a head of garlic and ribs.

Pilaf "Homemade"

This time we want to tell you how to cook lean pilaf with chickpeas. Recipe with photo can be found here:

• Soak half a cup of chickpeas for 12 hours.
• Peel the onion and carrots, then cut them into strips.
• Pour oil into the cauldron, put it on fire, and then fry the vegetables.
• Add chickpeas, a glass of rice, minced garlic clove, s alt, turmeric and ground pepper.
• Simmer foods for 20 minutes without disturbing.

When the liquid has evaporated, the pilaf can be served.

Pilaf with chickpeas and pine nuts

This unusual dish can be prepared for lunch or dinner for a large family. How is pilaf with chickpeas prepared? You can read the recipe below:

• Put a glass of chickpeas in hot water and boil.
• Cut onion into half rings and prepare spices (paprika, pepper, cumin).
• Heat a thick-walled pot and pour oil into it.
• Fry the onion, then add spices and 70 grams of pine nuts.
• Add rice and blackcurrants (50 grams) to food.
• Pour hot water and lemon juice into a bowl. The liquid should completely cover the cereal.
• Bring the pilaf to a boil, lower the heat and cover the pot with a lid.
• Mix the finished dish with chickpeas and let it brew for ten minutes.

Spread pilaf on plates and garnish with mint leaves.

Pilaf in a slow cooker

Delicious Uzbek dish can be prepared with the help of modern kitchen appliances. Therefore, we will tell you how to make delicious pilaf with chickpeas at home. The recipe is quite simple:

• 100 grams of chickpeas soak overnight in plenty of water.
• Placepeas in a slow cooker and boil it for an hour.
• Drain the water from the bowl, pour two tablespoons of vegetable oil, put finely chopped onions and carrots. Add two tablespoons of tomato paste, diced chicken fillet and pilaf spices.
• Cook food for a quarter of an hour.
• Place 150 grams of washed rice and some raisins into the slow cooker. S alt foods.
• Put the peeled garlic in the center of the bowl.

Cook pilaf until the excess liquid has evaporated. After that, put it on a large dish, decorate it with garlic and bring it to the table.

Pilaf with chickpeas and prunes

How to cook delicious and he althy pilaf with chickpeas? You will learn the recipe if you read the following instructions:

• Soak 180 grams of chickpeas in hot water overnight.
• Cut the onions, carrots and prunes into strips. Fry foods in vegetable oil.
• Add spices, s alt and 400 grams of rice to them.
• After a few minutes, add the tomato paste, chickpeas and garlic. Stir food.
• Pour hot water into a bowl and cover with a lid.

The dish can be served when the cereal is cooked and the excess liquid has evaporated.

Conclusion

We will be glad if you enjoy cooking chickpea pilaf. You can choose the recipe according to your taste, as well as make your own changes to it. Use your favorite foods and delight your loved ones with new dishes.