Uzbek pilaf with chicken and raisins (master class)

Uzbek pilaf with chicken and raisins (master class)

Category: Culinary recipes

Kitchen: uzbek

Ingredients
Chick	1 PC. (700 g)
Rice for pilaf *	400 g
Carrot	2 pcs.
Bulb onions	2 pcs.
Vegetable oil	4st. l.
Zira	1h l.
Barberry	1h l.
Ground black pepper	1 \ 2h. l.
Turmeric	1 \ 2h. l.
Salt	taste
Light raisins	2st. l.
Green onions	1 \ 2 bundles
Dill	1 \ 2 bundles

Cooking method

• I am sure that there is not a single person who does not know about PLOV. So I cooked it several times. More precisely, I was sure that I was cooking pilaf, but it turned out to be just rice. I read the book by D. Nesterova “Express recipes. Pilaf, risotto, paella ”, I finally learned all the subtleties and secrets of this wonderful food. So let's get started.
• We prepare the necessary products.
• 
• DELICIOUS!!!!

The dish is designed for

5-6 servings

Time for preparing:

90 minutes

Note

In the East, pilaf is one of the most common dishes. There are many versions about its origin. There is an old legend according to which the classical technology of pilaf preparation originated in Uzbekistan at the end of the 10th-beginning of the 9th century and was invented by Avicenna ibn Sina. The legend says. That once the son of the ruler of Bukhara fell in love with the daughter of a poor craftsman. The feeling was mutual, but the prince could not marry a simple girl. The young man lost his appetite and sleep, began to fade away. When he was so weak that he could not get out of bed, Avicenna was invited to him. The patient refused to answer the questions of the doctor, believing that there was still no cure for unhappy love. Then the famous scientist decided to determine the cause of the disease by the pulse. Avicenna began to name all the regions of Bukhara in turn, and when the name of the place where the beloved of the young man lived, the pulse of the latter increased. The doctor guessed the cause of the disease and prescribed treatment: immediately begin preparations for the wedding. In the meantime, the prince has not grown stronger, prepare a dish for him, the name of which consists of the initial letters of all the products included in his composition. It was palov osh: p (pies) - onion, a (aez) - carrots, l (lahm) - meat, o (olio) - fat, w (vet) - salt, o (about) - water, w (shaly ) - fig.

Assalom aleikum, mistletoe-opa! Do you indulge in a swimmer?

My yours do not understand!

Ksyusha, what a beautiful pilaf And what kind of cauldron And I want one like this, but I have not seen this shape of cauldrons, or I am looking in the wrong place

My yours do not understand!

Oh you, the village is not asphalted!
Respectfully I appeal to you, hello, they say, sister, how are you doing, pilaf, gru, are you eating? ... they say, God grant you health and all that ... and more kids ...

Oh you, the village is not asphalted!
With respect I appeal to you, hello, they say, sister, what are they doing, pilaf, gru, are you eating? ...

It's fun, like here As well as wherever Lena appears

Well, if I don't cling to Ksenia, I won't sleep! And here is such a reason!
Can you hold out ?!

[Ira]

And I want this, but I have not seen this shape of cauldrons,

Ira, Thank you! My Kazan is like this: 🔗

I address you with respect,

Wah-wah, darAhoy, prahadi-sad, I impose it!

Thanks for the link, I'll look at us, maybe I'll find

Oh, what a delicious pilaf! I also want such a cauldron. Ksyusha, is it non-stick inside? And is the bottom flat or round? The fact is that we had a cast-iron cauldron, the bottom, I mean from the outside, was rounded and it was very inconvenient to put it on the burner. Yes, and I still could not cope with cast iron, it was fried all the time.

[Ludmila]

Ludmila, Thank you! : rose: Cauldron with non-stick coating.The bottom is flat, easy to put on the stove.

[Ksyusha]

Assalom aleikum, mistletoe-opa! Do you indulge in a swimmer?

A-ha-ha, Lenka will find operes everywhere!

Ksyusha, handsome swimmer! Even you have clamped the current of carrots, it is over and over, there will be tada zirvak.

Can I try again? You bought in this store or in the usual one. I liked your blue one, but there are only black ones.

Comedians !!! Now, if not with chicken, but only with raisins, and I would eat.
At the dacha NADA kazanchik bribe, a new one and a little more.
Ksenia, great pilaf! Now I would like to sit in a chair ... in nature ...

Well, now I need pilaf ... Ksenia is teasing at the fig

[Vasilica]

Vasilica, Tanyulya, kil, Thank you! And I don't want anything ... it's hot !!!!!!

You bought in this store or in the usual one.

I bought in Auchan for a long time, about 3 years ago.

PRAHADI-SADYS, I impose TABI!

And I want prahadit-satytsya-kushyt pilaf !!! In this heat, the very thing is to visit, especially to Ksenia on the grass ...

And I want prahadit-satytsya-kushyt pilaf !!!

In general, dear Marina-opa! Wai, culture-cultures must be observed, drooling!

Oops, don't worry, there will be enough places for us! We have this grass like shoe polish!

So I think ... why in general ... Mona all in a crowd and immediately to the traaaavku ... current without mosquitoes, please.

current without mosquitoes please.

Well kanesh .. mosquitoes are a bonus from the establishment !!!!

For many years I have been cooking pilaf exactly the way I saw it from the Uzbeks. Only instead of chicken I take pork and always with fat. I don’t recognize pilaf with chicken - my cockroaches! Pilaf by this method turns out to be gorgeous. I take ordinary long-grain polished rice, but not parboiled. Rice to rice and does not stick together. You can put more carrots -3-4 pieces, pilaf will only benefit from this. And of course, barberry and cumin must be sure, without them pilaf is not pilaf. I always cook in a cauldron, I have a regular round one. But it also turns out tasty in the cartoon, if you separately prepare zivrak using this technology. And also, after pouring boiling water, insert an unpeeled head of garlic into the middle, this will give a special taste to the pilaf. Try it, you will definitely like it! This is how I get pilaf from a cartoon using this technology.

[Olesya]

Olesya, great pilaf !!!

Thank you! Previously, only my husband cooked pilaf. Now only mine is eaten and praised, and not only by home, but also by guests. Self-pride overcomes all the difficulties of cutting carrots into cubes. And it should be just chopped, not grated.

covers all the difficulties of cutting carrots into cubes

By the way, yes, I forgot to write that the most difficult thing in this pilaf is to cut the carrots into cubes.

[Omela]

Omela, cool, beautiful, straight dietary option !!! I also occasionally cook with chicken and don't bother with the correct recipe! :)
But for special cases I try to do it according to the canons - from lamb or beef (pork and Uzbeks-) And then cumin, garlic and (if any) dried barberry are required !!! It is these spices that give the stewed rice the taste of pilaf! Uzbeks, Tajiks wash rice at least six times and even, I saw (and saw, due to circumstances, more than once) soaked rice. The main thing is that they put in zirvak twice as much carrots as onions, and there is no more meat in pilaf than carrots.
For every day, I just buy seasonings for pilaf in the market :)
And thanks for the beautiful legend! How pleasant it is to read recipes designed with soul and respect for the readers.

Well, that was the case for the husbands! They want to swim, let them cut it! There is no need to light a fire in the apartment under the cauldron now!

The classic ratio of meat, onions, carrots, rice -1: 1: 1: 1, believe the old Asian ...

[Pakat]

Pakat, rice is dry, that is! or to get such a ratio in finished form?

[Pakat]

Pakat, thanks, we are going to cook at the stake, we will take into account !!

The classic ratio of meat, onions, carrots, rice -1: 1: 1: 1, believe the old Asian ...

Although I'm not old, I am Asian, I confirm.

(pork and Uzbek-)

Well, there are different Uzbeks, my grandmother is very fond of sausage, boiled pork, etc. And when someone reproaches her, such as: "Are you a Muslim?", She always replies that she does not steal or kill, but this - real sin.

Rice is dry, but be sure to rinse, soak and let stand ...

Gentlemen, I do not pretend to be authentic. I liked the result, the title is from the original recipe in the book.

Rice is dry, but be sure to rinse, soak and let stand ..

The rice that was used in this recipe does not need to be rinsed as it has been polished with oil !!!!!!

The first time I hear about this, I take something simpler and have at hand, there are no devzirs in Canada ...

[Omela]

Omela, yes, I myself do this in the cartoon once a week at least

there are no devzirs in Canada ...

Devzira and I do not have. Therefore, I noted that it is for this rice that washing is not needed.

I myself do this in the cartoon once a week at least

But I rarely do chot, but now, with the cauldron, I will correct this gap.

The rice that was used in this recipe does not need to be rinsed as it has been polished with oil !!!!!!

But I haven’t seen such rice on sale.

[Vasilica]

Vasilica, Yes that's right! Yes, God of health to grandmother and longevity! I wrote about something else!

But I haven’t seen such rice on sale.

Lyudmila, I bought at Auchan. Here you can enter your city and see where you can buy:

🔗

the most difficult thing in this pilaf is to cut the carrot into cubes

... we take Burner and after a couple of minutes a trough of carrot blocks of the right size, what is difficult then?
I often cut with a knife. First, rings, then cubes. Time is spent 2-3 times more.

... take Burner

Well, I don’t know, we are not looking for easy ways .. it is written - to cut, it means to cut boom with a knife.

Mistletoe, rice must be soaked in hot water and kept for at least half an hour, then you don't have to add water

If the rice is still tough, add a little more boiling water and continue cooking.

Try it, you will like the result even more.

Hrithik, I don't mind ... for other dishes I always soak rice in boiling water. Here the manufacturer simply insists that this is special rice and cannot be washed.

How much I love such complete, understandable recipes. Lamb is of course the best, but chicken is more affordable and much cheaper. I will also share advice from a familiar Uzbek woman - I could not guess with salt. And she does so. When the pilaf is ready and put on a dish, mix and add salt if necessary. Everything seems to be simple, but I used to be afraid to interfere, but it turns out this cannot be done only during the cooking process, and then rice to rice remains.

Mistletoe, in this case, first close the lid and cook over high heat, as soon as the water evaporates from the surface, gently turn the entire layer of rice with a slotted spoon, without touching the zirvak, so that the top layer of rice is at the bottom. Smooth the surface and leave covered over low heat until cooked through. The Uzbeks determine by sound whether water is bubbling in a cauldron, or oil. When there is oil, they turn off the cauldron. And I, with a sushi stick, pierce a layer of rice and look at the transparency of the drop. If the drop is bright yellow and transparent, then all the water has evaporated and the cauldron can be turned off.

[Irina]

Irina, Thank you!

Lamb is of course the best

You know, in fact, as they say in books, pilaf is cooked with everything and with fruits as well. There is just a stereotype that if pilaf, then mutton.

and add salt if necessary.

This is exactly how I added salt.

in this case...

Oh, Hrithik, I'd rather buy a devzira and soak!

🔗

What a convenient search. I didn't know about that. Unfortunately, there is no such rice in our city