Secrets of delicious pilaf plus step-by-step cooking

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

Not everyone knows how to cook delicious pilaf. That dish turns out like porridge, then it is too dry, then it is liquid! The secrets of delicious pilaf plus the step-by-step preparation of this dish with lamb, chicken, pork presented in this review will help you avoid these mistakes. The information provided will help you make the most delicious rice dish using any meat you have in the refrigerator.

First, let's talk about the secrets of delicious pilaf, and then get acquainted with the recipes.

Basics of cooking delicious pilaf

It is not enough to have all the necessary ingredients and seasonings to prepare this dish. The main thing is to know how to use them correctly. If you know the secrets of delicious pilaf, then the dish will turn out amazing! It is the nuances that matter, and we will talk about them first of all.

1. When cookingdelicious pilaf, remove the grater! Carrots can not be chopped too much, they should be cut into strips. And don't worry if the straw is too long or too wide.
2. The main secret of a delicious pilaf is the dishes in which you cook it. Ideally, you need to cook the dish in a cast-iron cauldron. If there is none, then a deep, thick-walled frying pan or cast-iron pan will do. In any case, the dishes should have a lid that fits snugly on it.
3. S alt and add spices in the process of cooking meat dressing for pilaf, which consists of meat, onions and carrots. The best option is to add s alt and seasonings in the middle of preparing this dressing. By the way, this dressing is properly called zirvak.
4. Don't open the lid of the cauldron during cooking, no matter how much you want to look under it to check how things are going.
5. In the process of cooking, in no case should rice be mixed with zirvak. Mix the ingredients just before serving.
6. Another secret of delicious pilaf is aging. It is advisable to cook the dish not close to dinner, but a little ahead of time. When ready, wrap the cauldron in a thick blanket and keep the dish under it for an hour. This will make the pilaf even more delicious.

Next, we suggest learning how to properly cook a real Uzbek pilaf. Then we will consider how to cook a very tasty pilaf from chicken, pork. And you will also learn how to cook pilaf in a popular saucepan today - in a slow cooker.

Uzbek plov

Whatever one may say, but the most delicious pilaf is Uzbek. To prepare it, you need lamb. It is advisable to buy meat not in a supermarket, but in the market, where you can definitely find a young and fresh lamb, because it is precisely from this that you will definitely get a tasty and fragrant dish!

Ingredients:

• 600 grams of lamb meat;
• 200 grams of pork fat or sunflower oil;
• three large onions;
• three large carrots (it is desirable to find a yellow Uzbek one, but if there is none, then take any);
• five cloves of garlic;
• barberry;
• two cups of long grain rice;
• cumin;
• black and yellow ground pepper;
• s alt;
• zira.

Cooking Uzbek pilaf

First of all, you need to prepare the lamb to rid the meat of a specific smell. To do this, cut off all the fat, remove the film, cut the meat into pieces and soak for several hours in s alt water or milk. This procedure is necessary if the meat is sheep. If it is a lamb or a bright one, then simply cut off the fat and remove the films.

1. Onions must be cut into rings, but not thin, which will turn into porridge during cooking. Cut into large pieces, so it will be tastier.
2. Chop the carrots into strips, but in no case grate.
3. Meat should be cut into small pieces.
4. Put pork fat in a cauldron or other suitable pan, melt it. If you use oil, then you need it wellglow.
5. Put the onion in hot oil, fry over high heat until golden.
6. Put the pieces of meat on the onion, fry without reducing the heat so that the juice comes out of them to a minimum. The secret to making delicious pilaf lies in the order of frying. Some put the meat first, and then the onion, or they put it all together. It is not right. Onion from meat juice becomes boiled and breaks up into porridge during further cooking. It must be fried exactly, the notes of taste depend on it, so you need to fry it first.
7. Next, put the carrots, lightly fry.
8. Add s alt, prescribed seasonings.
9. Pour zirvak with boiling water so that it is covered with water by 3 centimeters. Reduce the heat, simmer for 40 minutes, longer if possible. The longer the zirvak is stewed, the tastier the pilaf will turn out.
10. Try the taste of zirvak - there should be a bit too much s alt, because the rice will absorb it. If you do not s alt the pilaf, then it will turn out fresh.
11. Rinse rice, spread evenly on top of zirvak. Pour boiling water two centimeters above the level of the rice.
12. When the water is a little absorbed, reduce the fire, pierce the holes in the contents to the bottom so that the zirvak does not burn. Poke unpeeled garlic cloves into rice.
13. Gather the rice in a pile, close the cauldron with a lid, simmer over low heat for 20 minutes.
14. Wrap the cauldron with a blanket and let it brew for about an hour.

When serving pilaf, stir, remove garlic cloves.

Chicken pilaf

This is a very tasty dish that is being preparedfast. Ingredients required:

• half a kilo of chicken fillet;
• three onions;
• three carrots;
• two cups of rice;
• three cloves of garlic;
• seasoning for pilaf;
• s alt;
• half a glass of sunflower oil;
• four glasses of water.

It will be very tasty if black raisins are added to pilaf! But this is an individual matter. At what time to add this ingredient, we will indicate in the recipe.

Cooking chicken pilaf

Chicken also makes hearty and tasty pilaf. The recipe and photos will help to prepare such a dish correctly.

1. Heat sunflower oil in a cauldron, put onion sliced into rings or half rings. Fry.
2. Cut the fillet into pieces for pilaf, send to fry to the onion - over high heat.
3. When the chicken is browned, add the diced carrots. Fry for 2-3 minutes. S alt, add seasonings, pour 2 cups of water. Cover and simmer for 10 minutes.
4. Rinse the rice, spread evenly on top of the zirvak. Pour water - 2 glasses. After a couple of minutes, pierce the holes to the bottom in several places.
5. Garlic, without peeling, stick into rice. Cover, simmer over low heat for 20 minutes.

If you want to add raisins, but you need to soak them first. Then rinse, mix with washed rice and put in zirvak.

Pork pilaf

Pork is the most popular meat in Russia. ItVersatile, you can cook a wide variety of dishes from it. Someone likes fatter meat, someone - lean, there is any! But the secret of a delicious pork pilaf lies precisely in the chosen meat. It should be without pieces of fat, but not lean. Choose a piece of pink, juicy.

Ingredients:

• half a kilo of pork;
• two cups of rice;
• three carrots;
• three large onions;
• seasonings: zira, cumin, yellow and black pepper, barberry, suneli hops, ground paprika;
• five cloves of garlic;
• parsley and dill;
• four glasses of water;
• s alt.

Cooking pork pilaf

1. Heat half a glass of sunflower oil in a cauldron, fry the onion first, then add the meat, and finally the carrot.
2. S alt, add seasonings to taste, pour water (2 cups) and simmer covered for 40 minutes.
3. Rinse rice, put in zirvak, pour in two glasses of water, reduce fire to a minimum. Pierce the holes to the very bottom, if desired, stick garlic into the rice. Cover and cook for 20 minutes.

As in all other recipes, it is advisable to let the pilaf brew.

Pilaf in a slow cooker

The secret of delicious multicooker pilaf is in the quantity of ingredients and in the method of preparation. What products and in what quantity will be required:

• 500 grams of any meat;
• two onions and carrots each;
• glass of rice;
• glass of water;
• seasoning taste;
• s alt.

Cooking is easier than in a cauldron:

1. Fry the onions, meat and carrots. Put in a slow cooker, s alt and season, pour in half a glass of water, set the "Extinguishing" mode.
2. At the end of the time, put the washed rice without stirring, add another half a glass of water, close the lid, set to "Quick", "Pilaf" or "Rice" - depends on the model of the multicooker.

When ready, mix the pilaf and serve.