Pilaf based on "Fergana" classic in Stebe DD1

Pilaf based on "Fergana" classic in Stebe DD1

Category: Dishes from cereals and flour products

Kitchen: uzbek

Ingredients
Round rice Krasnodar	300 gr (2 m. Superhom)
Water	360 g (2 full m. St. + Up to 40)
Meat	150 g
Carrot	150-300 gr.
Turnip onion	1-2 pcs.
Rust oil raff.	90 g (in m. St. Up to 120)
Zira	0.5 tsp
Salt	1 tsp (taste)
Garlic	1 goal
Turmeric	0.5 tsp
Barberry	optional
Hot pepper at will	1 whole stitch.

Cooking method

• Rinse the rice with cold water and soak in a bowl with salted water (T 50 *).
• Cut the meat into small pieces. Meat can be anything. I have pork)))
• Chop the onion. It doesn't matter how.
• Cut the carrots into beautiful cubes. Who loves carrots in pilaf, you can put 300 gr. I put 150 gr.
• Turn on Stebu on the Fry program for 20-25 min. Wait for the signal. Pour oil 90 gr. I like 70 gr.
• Warm up the oil for 2 minutes. After two minutes, add the onion. The onions form juice first. Stir the onion often so that it does not burn, the juice will evaporate completely, the onion will be slightly golden. It will take about seven minutes.
• Put meat, cumin, turmeric, whole pepper, not damaged (otherwise it will be very spicy!), Salt. You can also put spices to your taste. There are specials. for pilaf. I only put these. Stir and fry with the lid open, stirring occasionally to avoid burning. The juice from the meat will evaporate. It will take about eight minutes.
• Add carrots. Add 50 gr. water from the total 360 gr. Steamed carrots.
• When there are 2 minutes left until the end of the program, put the prepared rice. Smooth over the carrots with a slotted spoon and gently pour cold water. Do not mix anything. The water will coat the rice and the oil will rise above the rice. Use a slotted spoon to "stroke" the rice so that it is always under the butter.
• After the end of the Frying program, stick the head of garlic into the center, deeper. Who does not like garlic can skip this point.
• Close the lid, close the valve, program Porridge 0.3 10 min.
• The cover will be blocked by pressure.
• After the end of the program, do not open the lid for 30 minutes! The rice should ripen.

The dish is designed for

3-4 servings

Time for preparing:

about an hour

Cooking program:

Frying Porridge 0.3b

Note

How to calculate the proportions of products. We take the weight of the main ingredient according to the recipe X, and we divide the weight of Y by X: Y = coefficient. recalculation for other products. Then you need to multiply each product by this coefficient.
You don't need to put pepper and garlic. For lovers.

[Tatyana]

Tatyana, and in what saucepan are you cooking?

I cook in stainless steel. I warm it up to the signal, then pour in the oil and ignite it, and then everything else ...

Thanks, I went to cook.

Good luck and good tasty pilaf)

[GTI Tatiana]

GTI Tatiana,
Oh, Tanyush, and I will definitely try your pilaf

Why is your pilaf named after "Fergana"? It seems that it is no different from dozens of recipes available on the forum. I cook pilaf in virtually the same way and with the same seasonings, only meat for 1m. I take 350-400g. And seasonings for 1 hour. l.
150g of meat per 2m. one cup of rice is probably very small.

[Vichka]

Vichka, "Based on Fergana" I named it because real Fergana pilaf is cooked on an open fire in a cauldron, with fat tail fat, lamb, etc.))) Meat 150 g per 2 mst of rice is quite enough, and according to the Fergana pilaf recipe - such a ratio of meat-rice. More meat changes the name of pilaf. Indeed, there are really many types of them. In general, pilaf is rice with meat, rice prevails.And seasonings are a master's business and an amateur. I have no doubt that yours is also very tasty. And dozens of recipes available on the forum are just as good

[Vichka]

Vichka, Meat 150 g per 2 mst of rice is enough,

meat will not be visible even at 1m / st, well, that's for my taste.

meat will not even be visible, well, that's for my taste.

Of course it tastes like an eater. My mother-in-law puts even more meat and her family likes it. But rice is not visible, this is such a pilaf)

I once ate pilaf, rice and three slices of meat at a party ... not impressed.

[Vichka]

Vichka,
I don't like it when there is a lot of meat

Flax, it's one thing when there is a lot and quite another when it is sooo little. Better the middle.
2 meters of rice is decently obtained, and 150 meat is a handful.
Everything, I leave the topic.

I love it like that

In fact, PLOV is boiled rice. And it was originally prepared without meat or fish.
When I want to cook meat, he cooks the meat. And when pilaf - I cook pilaf. Put the meat on your own, because there are a lot of recipes.

[Vichka]

Vichka,
No, don't come out) We're just different My boys also love meat ... a lot of meat

Fergana pilaf differs not in the ratio of meat: rice, but in the way of cooking. In the Fergana Valley (where my parents are from) they cook "red" pilaf. Why red? Because onions and meat are fried until dark brown, they give the pilaf a reddish-brownish hue. The color of the rice also affects. In the F. Valley, devzira is more popular.

But the Samarkand pilaf is generally light. And before serving, do not mix, lay out in layers rice, carrots (yellow), meat, cut into pieces.

Tatyana, do not be offended by my statements, please. I guess I was harsh and wrong, sorry.

Fergana pilaf
Because onions and meat are fried until dark brown, they give the pilaf a reddish-brownish hue. The color of the rice also affects. In the F. Valley, devzira is more popular.

More or less like this?

Dear girls, I read about Fergana pilaf on the Internet. I have not been to the Fergana Valley. But I am sure that every family there also prepares its own branded pilaf. There are many recipes and information on the internet. Friends bring me rice to DevZira, and when it is not available, both Krasnodar and other non-sticky rice.
I just tried to apply the technique of cooking pilaf on an open fire in a cauldron with respect to our Steba. The pilaf is wonderful. That's all)
You can read and listen to all the intricacies of making Fergana pilaf all your life. And every author will be right.
Successful recipes.

Tell me, is the rice crumbly? after all, the main thing in pilaf is that the rice does not stick together, that is, classic pilaf, with all the variety of recipes and cooking methods, should be, as it were, slightly undercooked - that is, aldente. Please do not confuse it with really undercooked rice)))) This is a technology that I just can't achieve on an induction cooker, so I'm thinking of buying a multicooker,

I also can't do much on induction and pancakes are not baked ...
But even in a slow cooker, you need to adapt to rice.

[Tatyana]

More or less like this?

Almost, but your rice is white. And I forgot, they also try to overcook the carrots.

You can read and listen to all the intricacies of making Fergana pilaf all your life. And every author will be right.

Tatyana, that's for sure. Thank you for adapting the recipes to your multicooker!

Thank you for adapting the recipes to your multicooker!

Thank you, I, like all girls, try)

[ramenka]

ramenkaThe rice turns out to be crumbly, like pilaf and should be.

[GTI Tatiana]

GTI Tatiana, thanks, I'll try
!Vichka, pancakes turn out very well on induction, in principle everything except pilaf)))

[Vasilica]

Vasilica (sorry, I don't know the name), I know that the color of rice and pilaf depends on the zirvak in which it is cooked. To do this, in hot fat, a small bone with a small amount of meat is fried to the desired color, or an onion (whole) is then taken out of the fat.If you overcook the onion chopped for pilaf until dark, it tastes bitter.
And the Devzira rice itself, after good washing, turns out to be light from reddish. All rice flour is washed off and after each subsequent washing it becomes lighter. I adore him. But be sure to carefully sort out, pebbles always come across.
When you ignite the oil in Stebe, you can also add an onion or seed (for color) and then remove them))

Tanya, and here I am preparing pilaf according to your technology, but with my own set, in short, I blinded it from what was. Rather, he still molds, how it will be I do not know if I guessed right with the liquid. Here's the question. Here the pressure has not yet accumulated, but something squeals. And in general I am afraid that it will not burn. After all, rice is almost different for everyone. I'll take a look .... and unsubscribe in a couple of hours.

[Rina]

Rinahow to understand

the pressure has not yet accumulated, but something squeals.

Burns or seethes.
Spices can be according to your taste. And the ratio of water-rice must be observed. And the very principle of cooking must be adhered to. The water should be cold and in general)))
I will wait for the result together with you

All my pilaf is ready. It turned out beautiful. Rice is not sticky, crumbly. I even took a picture of it, but I still haven't figured out how to insert it. Yes, I made a proportion like yours. Only my rice was not white and therefore I did not know how it would turn out. But everything went great. Now my husband will come home from work and will taste. So thank you, Tanya. I started to master the stebika according to the recipes of your cereals.

[Rina]

Rina, Thank you for your trust. I'm glad for your success. I also use different rice.
Bon Appetit)

[GTI Tatiana]

GTI Tatiana, Tanya, thanks for the recipe!
Yesterday I got myself a new assistant in the kitchen ... today I cooked your pilaf. It turned out delicious. True, I did it with turkey meat and took it a little more.
Thanks again!

[Elena]

Elena, Thank you for your trust)
The recipe is good, cook for health

[Tatyana]

Tatyana, thanks for the recipe. I will definitely cook your pilaf.

[natalisha_31]

natalisha_31,
Natasha, thank you

Tatiana, thanks for the recipe! Always good at it. But I did it based on your proportions x 2. And tomorrow guests, you need more pilaf. What do you think: if I increase the ingredients by 3 times, will it fit in the Shtebochka? And I also think to fry the meat separately in a pan, and then add it to the onion. The impression is that if you fry a lot by quantity, then it languishes for a long time.

[Anna]

AnnaHello) Thank you very much for your attention to the recipe
I haven't tried increasing the ingredients. But I think it will.
But meat is not needed separately. It is better to lengthen the cooking time.

[Tatyana]

Tatyana, thanks for the advice, I did just that. Everything fit in threefold. Rice was a market devzira, the meat was pork neck. The only thing, I set the pressure to 0.7 (10 minutes) and a little more meat, 600 grams. It turned out very tasty, everyone is happy! Sorry that without a photo, I am now "horseless" ..