Pilaf. Devzira, lamb, vegetables and cauldron

Pilaf. Devzira, lamb, vegetables and cauldron

Category: Culinary recipes

Kitchen: uzbek

Ingredients
Mutton	1 kg
Rice	1 kg
Carrot	1 kg
Bulb onions	800 g
Garlic	4 goal
Vegetable oil	100 g
Spices and condiments

Cooking method

• Small two remarks.
• The first to the swimmers. This is a simple and elementary food that is prepared, albeit slowly,
• The second is for connoisseurs and craftsmen. I cooked pilaf soft, as my Darling loves. I ALWAYS cook like that. Therefore, statements that this is a shawlya, etc., are not accepted. Especially I release more water for the nail into the cauldron.
• If the devzira (this is rice, if someone does not know) is in the first place in the title, then I'll start with it.
• Here he is.
• Pay attention to the middle of the lower third of the image. You see a pebble. This is a common thing for devzira, therefore, first of all, the rice must be carefully sorted out. To avoid breaking your teeth.
• I note right away that you can take absolutely ANY rice for cooking pilaf !!! You just have to adjust the amount of water at the extreme stage and the time ... that's all. Then the rice will not boil down and everything will be fine.
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• After going through ..., the rice must be washed. This applies to any kind of rice. Rice should be washed to clear water !!! If you have white rice, the water will be very cloudy at first, then cloudy and so on to CLEAR!
• It is best to wash it with running water. Naturally cold.
• Well, the devzira I came across this time ... oh and beautiful !!! Oh and red !!! In twelve waters of soaps. This is the first!
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• Fourth and fifth.
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• Until the tenth ...
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• Final. Eleventh and twelfth.
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• Then I poured the rice with clean water and left for twenty minutes. Not for the purpose of soaking, but again, exclusively for the purpose of additional rinsing. Stir from time to time. Then he drained the water and dried the rice. You do not need to soak the rice so that it cooks faster later. Remember the RULE !!! In pilaf - everything that "fast" will not be good! Pilaf - Eastern food, but they don't like to rush there.
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• Vegetables. And in general, we take everything else based on a kilogram of rice.
• Onion. I recommend taking eight hundred grams.
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• I take a little over a kilogram of carrots. Clean, just a kilo will come out.
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• My, clean, garlic, take three or four pieces. For garlic, remove only the top layer of the husk and clean the zhopoks. Don't do anything else. Do not.
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• We cut the carrots like this.
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• The bow is like this.
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• Meat. I only cook with lamb. The rest - a flag in their hands. Whether with stew or a soy cow. The owner is a master.
• I took the leg. Back. And be sure to take the right one!
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• Ribs. This is for my pampering. For seed and pleasure.
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• Today the meat was cut into small pieces. Small, I would say in pieces.
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• Striped ones immediately swooped down, and attacked. The jaws worked so that the crunch was. Means what? This means - the right lamb. Ecology!!!
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• Ribs like this ...
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• There should be more than a kilogram for lamb pilaf. Take it boldly up to one and a half. It will not be worse.
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• Well. Kazan on fire. Strong. There are a hundred grams of oil - and the onion hangs. I always do that. First, remove carcinogens, and secondly, the readiness of the oil is determined by the charring of the onion. Don't forget to throw it away.
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• Ribs !!!
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• I usually salt the ribs and season with cumin.
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• Stirring constantly, first growing, fry them ...
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• That's up to this state. We love so much! To make crisps. Whoever likes it differently - do it! Here the main thing is to get pleasure.
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• Further onions. The fire is strong. Remember to stir constantly. And in general ... now you cannot leave the cauldron. Look, smell, listen. And don't part with the slotted spoon.
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• When you bring the onion to such a state ... you don't need it harder. Just so that it is soaked in oil and softened ...
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• ... put the meat in the cauldron.
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• Stir constantly, it is impossible to burn in any case.
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• A lot of juice will stand out. We keep the fire strong and constantly, I repeat, stir it.
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• The meat should not be stewed, but fried, so fire and a slotted spoon !!!
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• That's about to this state. Note that the harder you fry the meat, the darker your pilaf will turn out.
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• This is the kind of meat. It is quite ready, but still tough. And there is a crust. What you need!
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• Then the carrot is sent to the cauldron. Give her three minutes like this. With a hat on top. It is necessary to average the fire.
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• And then, very delicately, but persistently, we mix the carrots with the contents of the cauldron. Make sure that the carrots are covered with oil all over, and do this constantly until ...
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• ... all sorts of juices will not evaporate ... almost.
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• In general, "the carrot should hang its legs."
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• The picture will be like this in a cauldron.
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• Fill with water. First, half a finger. It will be necessary to bring to a boil. From this moment on, the zirvak is no longer stirred, but it must be constantly moved away from the walls so that it does not burn.
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• Spice. I use, almost always, only cumin and barberry. And I do not regret the drumstick. We really like these sour moments.
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• I pour water into the cauldron. The water, I note, must be boiled. Preferably hot. Three fingers, or even more. Zira and barberry in a cauldron and garlic. Drown them.
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• Reduce the fire to "strongly below average." And in general, now it is necessary to put only such chips.
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• Do not boil too much. Light bubbling is the maximum. I repeat - do not mix anything else! With a slotted spoon only along the walls so that the liquid is passed to them, and the products, on the contrary, move away.
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• This is how the process of cooking zirvak goes. Leisurely, but persistently.
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• And here is rice. The water is glass and he himself is a little dry ..
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• Remove the garlic.
• Putting rice. Very neat. With a slotted spoon. Along the plane and, preferably, not close to the walls. But VERY neat.
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• Water will leave quickly, that is, not water, for now, but zirvak. Rice takes his.
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• Therefore, water should be added as needed, carefully through a slotted spoon so that the rice does not wash out.
• It's not harmful like this ... with a slotted spoon or a specially prepared stick, make holes in the rice cap.
• BUT!!! DO NOT Stir the rice !!!
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• Just constantly move away from the walls, trying to push the slotted spoon deeper along the wall, to the bottom. To avoid burning.
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• When the water is absorbed into the rice, and it itself becomes almost ready. This is determined only "by the tooth" in another way, cover a slide of rice with a bowl.
• Do not forget to return the garlic to the hill.
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• Cover tightly, you can even put a towel over the edge. The denser it turns out, the worse.
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• Top cover. And no fire. Only coals.
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• We put a chip on the maximum. We hold the cauldron "on the candle". This process continues for about half an hour. We bring pilaf to readiness. We will torment him.
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• Well. This is what happened in the cauldron. Under a lid and a bowl.
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• Remove the garlic first. This is how he will become. Baked, as they say.
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• We mix. Do not especially try to tear it off the walls and bottom of the cauldron. Try to feel if there are any burnt spots.
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• And ... put it on plates. It turned out exactly what was ordered. Delicate and soft pilaf. “Female,” so to speak.
• It was worth messing around, worth it ... it was worth it !!!
• Angela for you at your meal!
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Time for preparing:

3 hours

Everything is so delicious !!!
I would have tasted the ribs now, the drooling will flow straight))
Well then, and pilaf in the bargain! I liked everything very much !!

Oooooh .... I saw enough and went and pulled out a good slice of mutton to defrost. Devzira is expensive and happiness is not in it, I will do it with an ordinary medium grain, as always. I can do pilaf. In a cauldron and on fire. I have a cauldron and a fire.

I just didn't understand about the right leg ... Why the right? I am an Armenian, from whom I buy a ram (yeah, not a mutton - a ram right away. Right now 2 rams are lying cut in a chest freezer) and who keeps a flock, taught me to take the left side, if there is an opportunity to choose. Because the ram sleeps mainly on the right side and it is tougher. He does not lie on the left, where the heart is and there the meat is softer.

[Natasha,]

I just didn't understand about the right leg ... Why the right? I am an Armenian, from whom I buy a ram (yeah, not a mutton - a ram right away. Right now 2 rams are lying cut in a chest freezer) and who keeps a herd, taught me to take the left side, if there is an opportunity to choose. Because the ram sleeps mainly on the right side and it is tougher. He does not lie on the left, where the heart is and there the meat is softer.

Natasha, how interesting oooh ... I've never heard of the side of the ram, although my dad goes to the markets to the butchers ... It's very curious to hear the explanation Ivanych about this (about the right leg)

Ivanych, thanks for such detailed photos! If you ever have to cook pilaf in a cauldron on the fire, I will definitely come here!

Oooooh .... I saw enough and went and pulled out a good slice of lamb to defrost. Devzira is expensive and happiness is not in it, I will do it with an ordinary medium grain, as always. I can do pilaf. In a cauldron and on fire. I have a cauldron and a fire.

I just didn't understand about the right leg ... Why the right? I am an Armenian, from whom I buy a ram (yeah, not a mutton - a ram right away. Right now 2 rams are lying cut in a chest freezer) and who keeps a herd, taught me to take the left side, if there is an opportunity to choose. Because the ram sleeps mainly on the right side and it is tougher. He does not lie on the left, where the heart is and there the meat is softer.

Thank you. I'll know.

[Ivanych]

Ivanych,

No, I am also not an expert and I do not pretend to be true, I just shared how I was instructed on this))).

[Ivanych]

About the right leg Ivanych maybe pinned ?!
The recipe is wonderful, and the pilaf is probably the most delicious !!!! From the description and the photo, it really smelled like floating smoke, so fragrant and inviting.
And about rice, I also think this is not the most important thing, for me personally, basmati is the most delicious, devzira here is considered the most - the most variety, wedding pilaf from it is cooked. In general, they take any rice and everything is always good.

[Summer]

Summer, Oles, and I also like jasmine. In general, from any normal rice except parboiled. Yesterday my husband was so overwhelmed with this pilaf, he sirad right in the morning))). And all Ivanovich is to blame !!)))

PS: I've already worn out 2 packs of your seasoning for ... manti. )))

It's good that I am indifferent to pilaf, otherwise I would have suffered and cooked from such pictures and descriptions in the morning.
Nat, jasmine, I would eat with great pleasure without anything, it's problematic to buy it from us

[Ivanych]

About the right leg Ivanych maybe pinned ?!
The recipe is wonderful, and the pilaf is probably the most delicious !!!! From the description and the photo, it really smelled like floating smoke, so fragrant and inviting.
And as for rice, I also think this is not the most important thing, for me personally, basmati is the most delicious, devzira here is considered the most - the most variety, wedding pilaf is made from it. In general, they take any rice and everything is always good.

I agree - you can take any rice. The only thing ... I don't like to cook from steamed. Why? I don’t know myself. I don’t like it in pilaf.

[Summer]

Summer, Oles, and I also like jasmine. In general, from any normal rice except parboiled. Yesterday my husband was so overwhelmed with this pilaf, he sirad right in the morning))). And all Ivanovich is to blame !!)))
PS: I've already worn out 2 packs of your seasoning for ... manti. )))

... I won't be anymore ... and less too ...

I agree - you can take any rice. The only thing ... I don't like to cook from steamed. Why? I don’t know myself. I don’t like it in pilaf.

I don’t know, we do not even have parboiled rice, at least I haven’t seen it, but if there was, I wouldn’t put it in pilaf either, it seems to me it would have boiled down more than necessary

[Summer]

Summer,

It just doesn't boil (due to steaming, a lot of these adhesives / starches have been removed from it). This is his trick. It is even translucent in appearance. And usually it keeps its shape very well and does not boil over.But in a properly cooked pilaf (which is not stirred and quite a lot of oil sinks through the thickness of the rice to the bottom of the cauldron as the water evaporates and envelopes every rice grain), it does not boil so easily.

[Ivanych]

Ivanych
Honestly, I'm even afraid to cause you terrible anger (it's just that in some topics they treat comments very painfully, considering them as an infringement of authority), but here you have one erroneous moment: you can't drain the last water from the rice and keep it dry after washing - rice begins to crack and break into small pieces, turning into a chop. The water should be drained only before laying, or the rice should be rinsed before laying. Unfortunately, the photo of the finished pilaf clearly confirms this. And, apparently, there was a small problem with the amount of water.
And it would be absolutely great if you indicated the fire mode for beginners at each stage of cooking. This would greatly help beginners not to make mistakes!

[Igrig]

Igrig,
By the way, yes.
I got caught on this phrase. I looked at the pictures. Silent, silent. I thought. I recalled my experience in the country. I leafed through Stalik and Ganiev.
But ... Everyone is praising, I thought, or skis do not go, or something.
I also hope that for disagreement they don't beat with slippers.

[Igrig]

Igrigwhy react sharply?
There are many opinions about "rice in water". I don't soak. It seems to me that soaked rice is losing its properties. And gustatory and ... I was taught, I'm not afraid of this word, a great Master. I do as he taught. Rice does not break because of whether it is soaked or not. It just depends on what kind of rice. This time, I didn't get a very high quality one. Here, you know, each toy has its own rattles.
Regarding the fire regime. It seems to me everything is in the story. And even - quite clearly. But! I will consider for the future. I will dwell on this point in more detail.
Thanks for the constructiveness.

[mur_myau]

mur_myau, it all depends on HOW the opinion is expressed. If it is constructive, then the answer is. If "through the lip" ... sorry. What is the question, this is the answer.

[Summer]

Summer,

It just doesn't boil (due to steaming, a lot of these adhesives / starches have been removed from it) ...

This is exactly what I don't like steamed. Rice should remain rice. And so that the rice does not stick together, it must be washed thoroughly. To clear water. This is the most important rule.

[Igrig]

it all depends on HOW the opinion is expressed. If it is constructive, then the answer is. If "through the lip" ... sorry. What
the question is the answer.

Point of view Igrig and the post was constructive, you yourself admitted it. I joined because I couldn't have said better.

Sorry if there is something you didn't like about my words.
From the written text, you can dream up anything you want. Even "through the lip"... I didn't want to offend you. I hope you do too.

Perhaps it was better to remain silent.

Girls, that's what I'm talking about. In addition to the content of the opinion expressed, the form is also very important. You can be right "in essence" a million million times and just one time wrong in form. And this will cross out all your rightness for the interlocutor.

[Igrig]

Igrig,
But ... Everyone is praising, I thought, or skis do not go, or something.
I also hope that for disagreement they don't beat with slippers.

Simply pilaf is an eternal apple of discord))). Everyone has their own fads))). Personally, I soak rice. Well, I leave it in water, in short, after washing. Ivanitch doesn't like it like that and considers it not entirely correct. Has the right to. It's just that this is his recipe, his technology and habits. Here I was interested in the right leg - I asked))).

[Ivanych]

Ivanych,
Probably you should have praised?
But with a hint of constructive criticism.

Then so.

A magnificent illustrated master class, an interesting culinary and ethnocultural sketch. However, in the final photo, it is noticeable that the rice fell apart, became viscous. Since the pilaf was not stirred during the cooking process, I can assume two reasons. The first is excess water during cooking. Second, the cereals were left without water after washing.

Does this form suit you?
The essence of this will not change.

Stir the pilaf during cooking - this should not be done at all. Move the maximum away from the walls of the cauldron. Excess water? Well, I said clearly at the very beginning of the post. The goal was soft pilaf. On the brink. Well, we love so much. What to do?
Could be so ...

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It's just that pilaf is an eternal apple of discord)))

How aptly said! I myself read the comments and thought that pilaf is one of the few dishes that always causes controversy ...

Ivanich very clearly showed and shared HIS version of cooking pilaf over an open fire, a favorite in his family, which he immediately said at the beginning of his recipe ...

"Guys let's be friends!" - as the cat Leopold said.

Let's. And this ... is mutually enriching. Knowledge and skills.

Stir the pilaf during cooking - this should not be done at all.

So I'm talking about. This reason was immediately ruled out.
There are two left. Judging by your words, both are correct.

And I love this kind of pilaf most of all, as in this picture!

Ivanych
1. I also don't make pilaf from soaked rice, I don't like it! There is a feeling of a certain "wateriness", but this is my purely subjective opinion.
2. Rice bursts not because it is soaked, but because after rinsing or soaking, the water was drained and it began to dry out. That's when it starts to crack. I do not give a link, this cannot be done here. But you can easily find it yourself.
3. Regarding fire:
"Fill with water. First, half a finger. It will be necessary to bring to a boil." But you don't write anything about fire and what kind of water. After all, if the water is boiling, then immediately there will be a violent boil, which is unacceptable for a zirvak. This is where you need to remove the fire to a minimum.
"I pour water into the cauldron. The water, I note, must be boiled. It is desirable to be hot .... Reduce the fire to" much below average. " Here you write about the desirability of the water temperature and the fire level. Although I would reduce it to a "minimum" so that the zirvak just languishes.

You see, if a person has never cooked pilaf, he will immediately have questions or errors.
4. Rice, frankly speaking, is not so hot yet raw. Until I saw a good devzira on sale in Moscow. Therefore, I cook myself from other varieties. I'll send the rest in PM, see what kind of rice MUST be.
Yours faithfully

Thank you. Everything is correct.
The water should not be boiling water, but hot, so that the zirvak does not cool sharply. For this purpose, the fire must be kept medium. Until the water begins to soak into the rice. Then to a minimum.

Listen, I almost never eat pilaf garlic. Only in vain I translate))).

Try to squeeze it onto brown bread and lightly salt it. You can pepper ... And ... with vodka !!!
I think the situation will change.

I crush the garlic from pilaf with a fork into mashed potatoes and mix with pilaf.

I crush the garlic from pilaf with a fork into mashed potatoes and mix with pilaf.

It can be so - certainly. But there is one point. This can only be done if everyone at the table is good about garlic. There are nuances.

I just suggested it as an option. : girl_red: And if you take into account the tastes of everyone who gathered at the table, then not everyone likes fried onions, and many are prejudiced against lamb, and people have already spoken out about the preferences of the rice variety. There can be many nuances.
But, as the saying goes: "they don't make their porridge in someone else's pan." They want to throw away garlic, let them throw it away.

"they don't make their porridge in someone else's pan."

Bravo, well said!

But, to be honest, we usually have pilaf lovers and admirers who appreciate all its main ingredients. Pilaf and, perhaps, manti are still waiting with impatience, counting the days and hours until the solemn meal ...

And the garlic is eaten first, and no matter how many heads are in the pilaf, the whole thing flies away ...

Yes, someone else's saucepan has nothing to do with it, because I don't invite guests to pilaf. We eat it ourselves, as a family. There are five of us (3 children) + grandmother and grandfather (live nearby).Well, everyone will eat a tooth (children don't eat). And a couple of garlic heads))). It is necessary to cut back on the "soldering"))).

Another's pan, just very much to do with it. You decided to reduce the amount of garlic in your pot. And in my saucepan, I decided to crush it and mix it with the finished dish. Your three children without garlic, my three children ate garlic with a dish and didn't even notice.
Each of us solved the problem in our own way, that is, we disposed of the contents of our pan at our discretion.
And someone will act differently and will be right.

[Elenochka Nikolaevna]

Elenochka Nikolaevna,

So we just applied the expression to different situations. So - yes, I completely agree.)))

I just suggested it as an option. : girl_red: And if you take into account the tastes of everyone who gathered at the table, then not everyone likes fried onions, and many are prejudiced against lamb, and people have already spoken out about the preferences of the rice variety. There can be many nuances.
But, as the saying goes: "they don't make their porridge in someone else's pan." They want to throw away garlic, let them throw it away.

To put it another way, at our table, for example, has someone refused pilaf. And, by the way, the onion dissolves completely in pilaf ... I have never noticed it.

[Ivanych]

Ivanych,

Yes, the onion dissolves, I confirm 100%.

Oh, I feel I need to lay out "PLOV's efforts" ... everything is collected there ... all my experience.

Oh, I feel I need to lay out "PLOV's efforts" ... everything is collected there ... all my experience.

We will wait with gratitude, and if we had paid more attention to the pilaf on the stove, it would have been great!

We will wait with gratitude, and if we had paid more attention to the pilaf on the stove, it would have been great!

On will cook, in the sense, to make a report. I somehow missed this moment.

On will cook, in the sense, to make a report. I somehow missed this moment.

Please do. My pilaf on the stove either burns, or the rice is undercooked. I can’t determine exactly with water and temperature.

Why, there are no differences. And if it's a novelty to cook, then it's easier on the stove. Regulate fire, etc.

Why, no difference. And if it's a novelty to cook, then it's easier on the stove. Fire regulate, etc.

Well, don't put salt on the wound ... What is easier for you, some of us fail. For example, I'm not happy with my pilaf ... Maybe I'll read your story about pilaf on the stove, and eureka will come to me. .. And such a pilaf, as you showed at the very beginning ("greasy" I call it) is generally a dream!

I laid out my PLOV's efforts ...
https://Mcooker-enn.tomathouse.com/in...146.0
There is an attempt to combine all the experience.

[Svetlenki]

SvetlenkiThere are two points. Firstly, this is possible only after the end of the Rozhdestvensky fast. Secondly ... you need to negotiate with your Beloved. When pilaf is cooked on the stove, I bring such "order" to the kitchen that ...

Firstly, this is possible only after the end of the Rozhdestvensky fast. Secondly ... you need to negotiate with your Beloved. When pilaf is cooked on the stove, I put such "order" in the kitchen that ...

I'm ready to wait, of course, and in no way insist - I'm already gnawing on the granite of PLOV's efforts. But you say hello to Beloved from the women from the bread machine, maybe he will take pity and give you the kitchen to put things in order

I will give it to you .... only the result is not guaranteed.