Pilaf from "Jasmine"

Category: Dishes from cereals and flour products
Kitchen: uzbek
Pilaf from Jasmine

Ingredients

Meat with fat 1 kg
Dumba (fat tail) 100-120 g
Onion 350-400 g
Red or red + yellow carrots 450-500 g
Vegetable oil 60-70 ml
Garlic (medium sized heads) 2-3 heads
Zira coarse 1 tsp from the hills.
Ground coriander 0.5 tsp
Pepper mixture (I have 4 types) pinch
Jasmine Rice (unboiled) 750 g
Salt taste

Cooking method

  • As always, you citizens will take longer to read than to cook!
  • Well, I can't do it any other way!
  • So bear with it ... well, who's happy?
  • In fact, pilaf is one of the simplest dishes. I will only describe in detail some of the nuances of cooking, but you will quickly understand that cooking pilaf is a snap!
  • I'll make a reservation right away that I in no way claim to be the best swimmer in the Universe. This is just one of the many options for preparing such a wonderful dish in every respect.
  • So let's start with meat. Choose it according to your taste, but I will only recommend the "floating" part of it: if it is mutton, then let it be the shoulder and front leg; if you respect beef more, then it is better not to find a neck; Well, the "queen" of pork is a shoulder blade. All of these meats are great for pilaf - juicy, soft, and cook very quickly. You don't need to cook zirvak with them for a whole hour, destroying fragrant and beautiful carrot straws.
  • This time, as in most cases, I chose a pork shoulder for pilaf. But no matter what kind of meat I cook a swimmer with, I always try to add dumba, with it pilaf turns out to be especially tasty.
  • To begin with, we will prepare all the products: cut the meat into medium pieces, dumbu - into 2-3 cm cubes, onions - in rings, half rings, straws - it doesn't matter, it will disappear anyway. Cut the carrots into strips of the thickness that you like best. Personally, I cut both onions and carrots on an Alligator with a 6 mm grid.
  • We need a cauldron, wok or saucepan with thick walls and a volume of 4.5-5 liters. I will cook in a thick-walled five-liter wok, which most of all resembles a flat cauldron in which pilaf is cooked over an open fire.
  • We choose the largest burner (but not a two-row burner, this is already too much). We put the cauldron on the fire, pour oil and first throw in the dumba. I got a piece of a lamb's tail in my dumba, it also went into action:
  • Pilaf from Jasmine
  • We will not fry it too much - until the cracklings. It is enough to only slightly gild it and you can cast the bow. We fry everything together in the same way - until a light golden grain:
  • Pilaf from Jasmine
  • You can, of course, fry harder, but keep in mind that the onion will still be fried with meat. Otherwise, as a result, you can get such a dark zirvak that it will resemble used machine oil rather than a tasty pilaf dressing. But all this is a matter of taste. I just don't like it when all pilaf has one single taste - fried. I like it when each ingredient, "being friends with the neighbors", still has its own taste. Oh ... I want to eat ...
  • We continue the conversation ...
  • Phew, after a plate of pilaf, the brazier does not think well ... wait
  • Well, now we throw the meat
  • Pilaf from Jasmine
  • and, stirring occasionally, fry until a tender crust appears:
  • Pilaf from Jasmine
  • Now - carrots. It practically does not fry, it needs to be extinguished a little so that you can cut it in half with a slotted spoon, a little with pressure. This means the carrots are ready.
  • Pilaf from Jasmine
  • Next, fill the whole thing with boiling water so that it slightly covers the meat. Add 1 heaped teaspoon of salt, as well as cumin, pepper and coriander. We clean the heads of garlic from the hardest husk and directly completely immerse them in a zirvak:
  • Pilaf from Jasmine
  • We cover our "wok kazanych" with a lid, reduce the heat and cook: medium sized heads of garlic - 20 minutes; small - 15, and large - 25 minutes.
  • After a while, take out the garlic and leave it aside for now. Add more salt to the zirvak so that it becomes slightly salty, PLEASANTly salted. Next, we quickly rinse the rice (do not bother with this for a long time so that the rice does not collect excess water at this stage. "Jasmine" does not like a lot of water at all! Put the rice neatly in the zirvak evenly, level it with a slotted spoon and add boiling water through it to height 5-6 mm from rice (this is for a wok). If your cauldron has a shape closer to cylindrical, like a pot, then the surface area of ​​the water in it will be less, and therefore you need to pour it a little more - about 1 cm. But this maximum!
  • Pilaf from Jasmine
  • We turn on a strong fire and let the liquid boil, evaporate:
  • Pilaf from Jasmine
  • As soon as all the water and oil are gone from the surface of the rice, we do not leave the cauldron! Wait a few more minutes and start checking: use a slotted spoon to move the rice away from the cauldron wall and see if there is water left:
  • Pilaf from Jasmine
  • Remained! We return the rice to its place and wait a couple more minutes and check again. As soon as the water boils away, we begin to carefully collect our rice in a slide, lifting it from the edges to the center so that all the rice that we used to have on top would appear to be inside the slide.
  • Pilaf from Jasmine
  • There should be no water around the slide, only oil. If there is still water, let it boil. Here's the pure oil:
  • Pilaf from Jasmine
  • Immediately reduce the heat to a minimum and use a spatula or knife to make several deep holes - to the very bottom,
  • Pilaf from Jasmine
  • cover the cauldron with a lid and cook on a minimum heat for 12 minutes. There is no need to specifically move the cauldron to a smaller burner, there may not be enough fire.
  • Now is the most crucial moment. Open the lid and see if water has formed around the rice:
  • Pilaf from Jasmine
  • Yes, you see, broth on the left? Add heat to medium and evaporate the water with the lid open.
  • Turn off the fire. Next, we need to stir up the hill a little and, using a slotted spoon, in parts, turn our pilaf upside down so that the top rice is at the bottom. Do not mix anything, just turn it over. And even if he is so ugly,
  • Pilaf from Jasmine
  • stand just under the lid for 20-30 minutes.
  • Although even now it is clear that the bottom rice is not fermented.
  • (And now, right now, while you are reading, drive to the Note for a minute, I added something for you there. If everything suits you, continue reading and cooking, well ... or correct mistakes.)
  • During these 20-30 minutes, the rice that has absorbed less water will draw it out of the "wet" rice. And the whole pilaf will level out. Until then, let's peel the garlic. Or we don't clean it, but then decorate the dish with whole heads of pilaf.
  • The time has come, we open our cauldron, put the garlic in there, mix everything carefully and voila:
  • Pilaf from Jasmine
  • Look how furry he is! Not a gram of excess moisture!
  • Pilaf from Jasmine
  • Not a single grain of grain! Oh, how I love ethno business!
  • Pilaf from Jasmine
  • Well, a couple more photos ... I really want to show off!
  • Pilaf from Jasmine
  • Pilaf from Jasmine
  • And now the crown number is my favorite option with CHIMCHOY!
  • Pilaf from Jasmine
  • Bon appetit to you all!

Note

Here I will give a couple of examples of correcting random mistakes in the preparation of pilaf, such as "underfilling" and "overflowing" water.
In principle, almost any pilaf can be saved, except for the one in which so much water swelled that it turned into porridge.
So, underfilling: after 20-30 minutes of steeping pilaf, open the lid, but do not stir the pilaf immediately, but dig up the rice from below and try it. If you are satisfied with its density - great, you can stir the pilaf and enjoy. But if it seems to you that it is, say, a little harsh for your taste, then make a couple of holes with a spatula to the very bottom and pour boiling water into it - a couple of tablespoons. Cover the cauldron with a lid and put on the smallest heat for 3-5 minutes. Then turn off the heat and leave the pilaf under the lid for 15 minutes. During this time, the rice will be steamed and come to the condition you need.
Now, overflow: It happens so, you look, like the pilaf is normal, not porridge, but I would like a little drier. This will become visible when you turn over the pilaf for infusion.So, if the upper rice is well cooked, and the lower one is wet, then turn the pilaf over, but DO NOT cover it with a lid, but leave it to infuse and release steam. From time to time, stir up the rice, allowing as much moisture as possible to evaporate. Do not worry, this amount of pilaf will not have time to cool with the lid open in 20-30 minutes. But you will get a much better result than it would have been if you hadn't paid a little more attention to the pilaf.
And in general, you must agree, it is better to spend a little time, revive and serve a dish with the proud name "Pilaf" to the table, than lament: "Damn, I turned the food into porridge again! I have no luck with this pilaf!"
I wish you always successful, very beautiful and truly delicious Plov!

Natalishka
Lena, yeah: oh, you know how to "paint" the recipe so that at least immediately run and do it. Thank you: rose: Where is everyone? I'm the only one here to choke on saliva
Elena Tim
Thank you, Natus! I tried, sticking out my tongue.
Tricia
Bliiin! This is a diversion - to spread such tasty recipes at night!
Here, craftsmen can make such an awesome yummy from jasmine (I don’t like it ...) that I can smell it through the monitor!
ElenaThanks for the detailed recipe. I have been cooking pilaf in a different way (without stirring) for 15 years. And last year they bought a cauldron, but the old method doesn't work there. And now with your pictures I figured out what's what! I'll buy some garlic and bungle pilaf tomorrow!
Elena Tim
Oh, thank you for your trust Anastasia!
I would be glad if you like my version!
And at the expense of sabotage ... Duc all day I tried to take up the recipe, but my "family circumstances" constantly did not give me life. Until she slapped the bastards on the neck, they did not let go!
Gala
Pilaf from Jasmine really ?!
Lenok said, Lenok did! Pilaf from Jasmine
Elena Tim
Quote: + Gala +
Lenok said, Lenok did!
Aha, not even a year has passed!
Gala
With what pleasure I would now have a plate of pilaf!
I have that plate in the last photo, which is with chimcha, please.
Elena Tim
And pazhalsta! Nya!
Pilaf from Jasmine
Elena Tim
Hospadya, it's good that I cracked this pilaf while I was writing the recipe. And then this photo would have finished me off! So yummy, bastard!
Gala
Thank you, dear! Pilaf from Jasmine
Well, we have eaten, and now we can sleep.
Gala
Quote: Elena Tim

So yummy, bastard!
She finished me off at night. I don't want to eat at night, but here ...
Elena Tim
Quote: + Gala +
Well, we have eaten, and now we can sleep.
Goodnight! Pilaf from Jasmine

Tricia
One more photo! and even with chimcha ...
It's good that my husband is holding his leg, otherwise she would have rushed to the refrigerator to eat whatever she got ...
Elena Tim
And mine is sleeping! There is no one to hold me!
Gin
Bliiiin, why did I come here at three in the morning ??? now: either eat to go, or cook
Tricia
So it keeps mine in a dream! And falling asleep, he made me promise that tomorrow there will be pilaf, the same as in the pictures. I got into!
Perversion with chicken will not be called pilaf?
lu_estrada
mmmmmmmmmmm what beauty and deliciousness, Helen! I love jasmine and basmati rice.
Here, my cabbage is wet and cold and is already in the oven, cold oven.
Helen, and now when to cook pilaf on Saturday or Friday, ahh?
I don’t have a problem, and I don’t even have that dumba-bumba in the neighborhood, what can I replace, ahhhh?
Nikusya
Fuh! Wait! Galya, you told the defushkam that there were a lot of us in the queue for pilaf, we still took the queue from the chichma! Let the extreme go there to ask!
Fuh! figured out, I'm just tired. Right now I'll start praising! ... Well, first of all I love "Jasminnn", even if you just cook it, the aroma is incomparable
Secondly, or maybe again in the first place I will take note that the carrots should be placed not after the onion, but after meat !!!.
The very presentation of the recipe and the photos are incomparable!
The pilaf is handsome, fragrant, such a correct pilaf! Thanks for your hard work. It's not easy for you with your ponytails.
kirch
Finally. Of course, I won't cook right away, only yesterday there was pilaf. Am I Basmati the same technology?
Trishka
Lenk, well, you are as always!
And what's the difference in the morning or at night at this "culinary disgrace" to look, even on a full belly you still want to eat it.
Thank you for such a masterpiece!
Summer
Oh, and you welded Len to the beauty!
I also like jasmine, gorgeous rice, but I don’t see it from us, so I like to cook with yellow basmati, I’m just abusing it.
And every time I am surprised how many options there are for cooking pilaf, and what deliciousness it turns out!
Tricia, and pilaf with chicken is not at all a perversion, it also turns out tasty.
lu_estrada, dumba (fat tail fat) is lamb, how to say ... priest, in my opinion nothing can be replaced, the taste and smell is original, and there is no feeling of fatness that solidifies, but if there is no dumba, then without it according to Lenin's recipe it will turn out to be simply gorgeous pilaf! For example, we have dumba heaps (though, I must say, not a cheap delicacy), but I never put it - I don't like
Leeyen, forgive me for getting into your Temko
irina23
Lenochka, what a beauty !!! Thanks for the recipe, photo otpad, the taste is sure too. As they say, you will not pass by. Run for groceries and cook immediately. And yet all your recipes and just communication are colossal positive!
SchuMakher
Yeah, I laid it out, that means ... All: "Oh, oh!", Yes "Oh, ah!", But the current one I know how it is not sticky, but Melka, Sprat and I, we know how tasty this is

But do not rejoice, schA August will come and teach you To love the homeland puff do

kil
SchuMakher, oh Man and do not say, eaten, we know, delicious extraordinary. Lenka with pilaf rulit !!!
Elena Tim
Quote: Gin
now: either eat to go, or cook
With such and such an avka? Kanesh, cook!
Quote: Tricia
Perversion with chicken will not be called pilaf?
You do not say! As he said ... one of the great Uzbeks ... the great wise ... kill I don't remember, hto ... (remember - I'll write): - "Damn the day when I sat down at the wheel of this vacuum cleaner! Pilaf is a dish made from friable rice, which must include: fat (oil), onions, carrots and spices. " And even just with tomatoes! (There was such a case). And all the same, all this is also pilaf!
So cook with chicken and don't worry. Just don't eat oil! The chicken is not fat!
Quote: lu_estrada
Helen, and now when to cook pilaf on Saturday or Friday, ahh?
Paishanba - Thursday! So sho - get ready tomorrow.
Pilaf is cooked in paishanba! Thursday or "Paishanba" - Sex Day in Uzbekistan. On this day of the week in Uzbekistan, Uzbek families traditionally cook pilaf. This does not mean that pilaf cannot be eaten on other days of the week - not at all. The Uzbeks even have a proverb - "Eat pilaf, even if you have one day left to live, Eat pilaf, even if one penny is left of your money." And there is also such a proverb ... in translation it sounds something like this: "Women love payhanba!" Well, it seems like my husband won't get out of his way on this day!
Quote: lu_estrada
I don’t have that same dumba-boom in the neighborhood, what can I replace, ahhhh?
Don't replace it with anything. Just take the fatter meat.
SchuMakher
Quote: Elena Tim
Eat pilaf even if you have one day left to live

so that's why you feed me all the time !!! All hope, hint ...
SchuMakher
lu_estrada, come on, what would have been lamb in Colorada? I do not believe...
irysikf
Helen the Wizard! Kakooooh kraaasiveny pilaf, wow I really wanted soooo, right now, but it won't work before the weekend, so I'll endure and look at your pictures
Elena Tim
Quote: Nikusya
Right now I'll start praising! ... Well, first of all I love "Jasminnn", even if you just cook it, the aroma is incomparable
Ilonchik, thanks!
I love Jasmine herself! We also often cook just like that. Rice is our main cereal!
Quote: kirch
Am I Basmati the same technology?
Lyud, I don’t remember! I haven't cooked it for a hundred years. But in my opinion, he still cooks a little differently. But I will not lie ...
Quote: Trishka
Thank you for such a masterpiece!
Ksyusha, thanks, it's so nice!
Summer, Olesik, thank you, drukh! I wrote everything correctly! Well, who would doubt, looking at your place of residence!
Hello Tashkent !!!
Quote: irina23
And also all your recipes and just communication are colossal positive!
Oh .. Pasiiiba ...
Maaank, you've seen what normal people say? I’m good-looking!
They won’t lie, not that some of the infections that woke me up today almost light shame... spam!
Quote: ShuMakher
But do not rejoice, schA August will come, teach you the Motherland to love ploof to do
Nope, he has a different pilaf. What to argue about.
kil, Irkaaaaa, give the boy!
kil
Elena Timand I you
SchuMakher
Quote: Elena Tim
Yes, nope, he has a different pilaf. What to argue about.

will teach you anyway ... he taught Chuchu to cook kharcho
Elena Tim
Quote: ShuMakher
he also taught Chuchu to cook kharcho
And, well, yes, I remember that "battle of the titans"!
Quote: irysikf
I just wanted soooo, right now, but it won't work out earlier than the weekend, so I will endure and look at your pictures
Irish, thank you for your kind words!
Well, let's wait for the weekend.
In the meantime, I'll go into the recipe for a few more details ...
irysikf
Quote: Elena Tim
In the meantime, I'll go into the recipe for a few more details ...
Ukhtishka, I'll go and read it one more time, otherwise I just stare and stare at your masterpiece
Elena Tim
And by the way! Ikhde is that, to put it mildly, a prosperous woman who is called Petty in our name ?!
She literally grabbed me by the throat (see, Mank, Irk?), They say, pack and pack the recipe! Like, shob I came home - the recipe was already laid out and worthless! Well, I darted! (although two weeks have passed since then ...). And herself, but herself ...
Melkaaaaaaaa, come out, you sinister! For whom I tried mulberries - plowed ?!
Loksa
It's delicious, I really respect Jasminchik too, (basmati takes longer to cook, why not replace it?)
Mar_k
Elena Tim, Not pilaf, but a song !!!! It's delicious and just read and look at the pictures !!!
And what kind of meat did you lay down ?!

And at home they love pilaf with chicken the most !!! The main thing is not lazy to cook it and so that it is not dry !!! And so delicious !!!!
Elena Tim
Quote: Loksa
basmati takes longer to cook, why not replace it?)
I mean, Oksan? Jasmine replaced with Basmati? Yes, you can, of course, but I don't remember exactly how to cook it, so I can't advise anything. I am responsible for Jasmine, but Basmati ... If I did it myself, I would correct him in case of anything, some experience has accumulated, but it will be more difficult for those who are not yet very good at pilaf to find their bearings. Damn, I'll go and roll a note, maybe someone will come in handy with a couple of tips ...
Elena Tim
Mar_k, Marishka, thank you!
SchuMakher
Quote: Elena Tim
I don't remember exactly how to cook it,

they are the same, checked ...
SchuMakher
Quote: Elena Tim
Maaank, you've seen what normal people say? I’m good-looking!

but I don’t praise thee ... You read badly, mother
Quote: ShuMakher
current one I know how it is not sticky, but Melka, Sprat and I, we know how delicious this is
kil
Quote: Elena Tim
Melkaaaaaaaa, come out, you sinister! For whom I tried mulberries - plowed ?!
Duc she saw last night a carp with mushrooms ate and now hovers in the clouds after the mushrooms
Elena Tim
Yes? And what kind of carp is this, with mushrooms?
Svettika
Quote: Elena Tim
... I really want to show off!
Elenochka, welcome to show off! Drooling, pictures licked! Superplow at superexchangewumen!
Elena Tim
Thank you, Svetul!
SchuMakher
Kilk, did you hear? We praise, we praise, but we shish, but as Svetka came running, so immediately



Svettika
So I supported the show! You are not!
SchuMakher
such herself
kil
SchuMakher, +1, she "does not respect" us, let's go drink Man ...
SchuMakher
Let's go to 🔗

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