Uzbek pilaf with chicken and raisins (master class)

there is no such rice in our city

People, are there any Uzbeks ?? You can buy the right rice from them. Itself has not yet reached them. but I will definitely do it with authentic rice.

stereotype that if pilaf means lamb

It's actually delicious!
As for salt, I noticed that pilaf, like no other dish, is very sensitive to salt. If you do not add salt, it will be even tastier, and if you add a little salt, no one will eat it.

Yes, I bought a devzira from them. But I didn't work out with him. Pilaf didn't work out. The porridge turned out. Did something wrong. And he's so dirty

And for carrots there is such a cleaning ...

[Pakat]

If you do not add salt, it will be even tastier,

Ira, that's for sure! I didn't add salt to myself. And my mom and my husband added salt. So it's better to undersalt here.

And he's so dirty

Yes? I have never bought it. But get out Pakat says that you can do with any rice.

And for carrots there is such a cleaning.

aaaaaa .. Pasha, you've been advertising this cleaner for two years !!! And we have such a store around the corner!

[Anecdotes about pilaf]

Anecdotes about pilaf
- Do you know how to cook pilaf?
- No. How?
- You throw the ram, you throw the grass, you throw the wife of the children. ... ... and you go to Moscow to cook pilaf.

- But my wife cooks Uzbek pilaf very well!
- Don't you know that only men can perfectly cook Uzbek pilaf ?!
- Here! Imagine what I had to go to to try real Uzbek pilaf !. ...

and you go to Moscow to cook pilaf.

aaaaaa .. Pasha, you've been advertising this cleaner for two years !!! And we have such a store around the corner!

The funny thing is that a carrot peeler was brought to me from Russia a few years ago ...

This is probably a matter of personal taste preferences. Uzbeks worked for us, cooked pilaf in a cauldron on fire. I didn't like it at all. I tried it just for the sake of decency. And they also baked cakes, layered such were obtained. still hot, very tasty, and a little lie down and crumble and do not chew.

brought from Russia.

Yes? Wasn't she somehow difficult to travel through Siberia?

Exactly, somewhere I wrote about it ...

Two years ago, my cousins ​​from Tashkent came to me, cooked different dishes themselves, and I also cooked. Once I cooked pilaf, and they criticized it, then they cooked it themselves. In my pilaf, the rice is crumbly, yellow in color, it can be chewed, their pilaf is also crumbly, the color is brown due to overcooked meat, and teeth can be broken about rice.

Devzira periodically appears with us in Ashan, I buy there, for pilaf I like devzira. It cost something about 100 rubles (+ - 5 rubles) in Auchan.

and teeth can be broken about grain.

And these people forbid us to pick our noses. (from)

Irina, I didn't see something. It will be necessary to pay attention.

I cook pilaf from large Krasnodar rice, this is the most delicious rice for homemade pilaf.

[Margit]

Margit, stop good! I like it too!

That is the name of Krasnodar ???

Oybaaaaay! What a pilaf!


This is exactly how the guys from Tajikistan prepared when they came to visit our friends. Delicious! The truth is, there were sooo many carrots and garlic inside!

Thank you for recalling such a wonderful recipe!

[Lily]

Lily, Thanks for the kind words. This is not the first time I've heard about carrots, but the original recipe contained exactly that much. And it seemed to me that the taste is harmonious. Next time I'll try to put more.

I'm a swimmer love-y-y-y ...

I have a healthy cauldron, I cook pilaf on the wood. Everything in the recipe is like in ordinary pilaf, in the sense of how it should be. Only carrots are usually fried not by the minute, but until the characteristic smell of pilaf.

I want pilaf now. Sho you are for such people))) ...

Sho you are for such people))) ...

yaki e .....))))))))))

That is the name of Krasnodar ???

Yes, Omelchik, that's what it's called. We have this one on sale:

I'd rather buy a devzira and soak

"The most correct rice for pilaf is devzira!" - the same stereotype as "The most correct pilaf - only from mutton!"
I hate a devzir, as well as all my relatives, friends and acquaintances! Do you know why? Yes, because Devzira is a rice variety, which, in turn, is divided into sub-varieties, and there are at least five of them! Only a couple of them are suitable for really tasty pilaf, and the rest are rare garbage! But this very "couple" must still be able to find, even in the oriental bazaar! And to look for "that rice" in Moscow, as well as in Russia in general, is absolutely pointless. They don't bring him here, well, perhaps, on order. Well, judge for yourself, it is not profitable for a seller to buy a really high-quality expensive devzira in Uzbekistan, because here it will cost so much that no one will simply take it. Therefore, they carry the cheapest, believing that here anyway no one understands it and, having heard the word "devzira", fall almost into ecstasy, and they pay FIG knows what money for a kilo of FIG knows what! Hence the fat! Why bother? After all, bribes from the seller are smooth, for example, if a person from the purchased devzira did not get a super pilaf, then, thinking that the devzira is the coolest rice, which means that it is not her, but the cook, he will only blame himself, not suspecting that he was simply sold bullshit! Who will go to beat the muzzle ?! Nobody!
So, Ksyunechka, dear, do not rush to the market to spend money on an imaginary "Devzira", unless you personally know the seller and are not one hundred percent sure of him!

[Omela]

Omela, Mistletochka !!! Good pilaf from Krasnodarsky! But it must be rinsed very well and soaked for 20 minutes while the zirvak is cooked. With this in mind, adjust the amount of water.
There should also be enough oil so that the porridge does not work out. The oil must be calcined, it is possible with a piece of black bread until a barely noticeable haze appears :) Carrots, indeed, are fried until a pleasant smell of fried carrots appears.
And more about carrots, if you use "blunt-nosed", sorry sore (you can't find a normal carrot), like Israeli or Egyptian, then if you put a lot of it, it can turn out to be too sweet for pilaf. Uzbeks and Tajiks (even in Ashan I saw more than once) choose different varieties, well, such with a long tip, normal, as they used to be planted in Ryazan. Now such a young one has appeared with green tops, so I add a lot of it.
And another moment! I always cover with a towel-wrapped lid to create an environment inside and to keep out steam and aromas! I was taught this way Then the rice is not dry and not rough, but soft inside :)

By the way, in Tashkent, when preparing pilaf, we took cottonseed oil 1: 1 for rice.
That is, 1 bottle - 500 grams. Now the oils are different, lighter and 200 - 300 grams of oil is enough ...

[glad]

glad, not a pebble in your garden, believe me, honestly! I just laugh in the middle of the night, as always!
I just want to say to Little Mel:
Ksun, that's why I'm not spreading my pilaf! This, you know, is like in a joke:
- Never have sex in public places!
- Why?
- The Soviets will get drunk!

[Pakat]

Pakat, I didn’t dare to write about this: girl_blum: otherwise they will decide that I’m sleeping in a skullcap at home

[Elena Tim]

Elena Tim, yes I am, I’m nothing like that .... yes there are a lot of them .... "pro" in the pilaf !!;) I just started up (the ham maker remained at home, so I started to break down), that sometimes they will write this in books .... there are simply "Dangerous" topics, such as raising children, how to treat, for example, a runny nose, how to make a cold chill;), and now, it turned out, pilaf is among them .... In short, Omelochka, now write the instructions or an overview of how the forum users prepare pilaf.

[Omela]

Omelaand thank you for the topic !! I also have something new for myself - I have found out important things !!

[Elena Tim]

Elena Tim, Lena, let's lay out your pilaf, if anything, we candelabra them, we will beat off as a thread

- The Soviets will get drunk!

Timkina, I do not give advice, myself from the country of advice ...
This, the old man's grumpy memories of a past life ...

[Pakat]

Pakat, sclerosis is clearly not observed yet !!!!!

I do not give advice, myself from the country of advice ...

Pakat, and I didn't mean you either! In general, I read the comments and it became funny!

Lena, let's lay out your pilaf

Oh know! Plov is such a thing around which serious passions often flare up. And although I am only "for" constructive criticism, I am afraid that it will not be possible to laugh it off with pilaf. I'm not as generous as Mistletoe!
The fact is that I am that most vicious critic of pilaf! Just because I really love this dish. Well I grew up on it! So I cling to literally everything! But, of course, I will never tell a person that he has something wrong with pilaf! But I don’t spare myself! Therefore, according to my mother, the chef, she brought pilaf to perfection. But I still find flaws. And Timon gets mad when I start digging into him - what is "wrong." He doesn't see any difference between the previous pilaf and the present one. The main thing for him is that the pilaf is so crumbly that it does not stick to the fork. But he doesn't care about the taste nuances! Would decrease!
Now imagine, I'm glad what will happen to me if, after eating my own brain, someone tells me: "Wrong!" Where is the Tear apart emoticon?
Moreover, even if I want to, I cannot compose a recipe, because I have no idea of ​​proportions. I only know that I put 200-300 grams of meat more than rice. Now, when the family has greatly decreased in size and there are only me, Timon and the impudent dogs, who, however, still cannot pilaf due to their age, I cook a paddle at the rate of 750g of rice per 1 kg. meat. Everything else is by eye. 70-80 percent (from rice) - carrots, and 50-60 percent - onions. Water - stupidly without a clue!

That's it, I'll go to sleep before they beat me for showing off!

This is the approach !!!! I respect !!!
It turns out very unevenly for me (also by eye), so I cooked for the guests a couple of times, more for the family. But I understood the taste of good pilaf a long time ago, I had to try a lot, and I did not like it in those years! More and more on the southeastern kitchen hitting, showing off, you know!
And now I would give a lot to eat those pilafs and have other meat !!!
And if such a situation comes, like "Now imagine, I'm glad what will happen to me if, after eating out my own brain, someone tells me:" Wrong! " on a visit, I'm kind of like a "pro" in this part too, I know how to calm down (I studied in my youth) ... well, we'll play the piano in three hands, shake our biceps with candelabra ...
But seriously! I, too, now I am a dog husband, and such a dog that takes more time than a child :)

And we have jasmine from rice, basiatti,: cray: where to get rice for pilaf ??? : girl-q: yummy. what to replace ?? : umnik2: I want pilaf, but without rice, no way

Therefore, they carry the cheapest, believing that here anyway no one understands it and, having heard the word "devzira", fall almost into ecstasy, and they pay FIG knows what money for a kilo of FIG knows what!

Here I probably had that very case. The rice was expensive, very dirty and the pilaf didn't work. Well bought a pound

[Lenus]

"The most correct rice for pilaf is a devzira!" - the same stereotype as "The most correct pilaf - only from mutton!"
I hate a devzir, as well as all my relatives, friends and acquaintances! Do you know why? Yes, because Devzira is a rice variety, which, in turn, is divided into sub-varieties, and there are at least five of them! Only a couple of them are suitable for really tasty pilaf, and the rest are rare garbage! But this very "couple" must still be able to find, even in the oriental bazaar!

Lenus, exactly ! My mother only loves a devzira, again, only the right one.

Dad is 63 years old, he says that in his entire adult life he only ate pilaf twice with, indeed, a real devzira. And I had to eat pilaf sooo much and different, it is customary for us to give morning pilaf to men (usually at 6 in the morning), before every serious event, be it a wedding or commemoration. (: girl_haha: once my dad dragged my Russian-Ukrainian husband to pilaf, mine still recalls how in a nightmare, well, a very heavy dish in the morning)
I, like Margit, cook from elite Krasnodar or Kuban. And in the hungry 90s, my mother used to cook from the cut, and nothing, it was delicious.

[Elena]

Now imagine, I'm glad what will happen to me if, after eating my own brain, someone says to me: "Wrong!" Where is the Tear apart emoticon?

Elena, how many housewives - so many methods of cooking. And each of its own way considers correct and unique. For example, I do not think that here in the comments someone criticized our Omela, people just shared their best practices. Recipe Omela gorgeous and beautifully decorated - no doubt about it. But people have different tastes, I don't like pilaf with chicken, only with pork (although it also seemed funny to someone, and I meant myself, not Uzbeks). And everyone shared their best practices, and you can compose and choose your own cooking method, who likes which one.

A Omela Thank you so much for the recipe, which caused such a heated discussion and made it possible to communicate again in a relaxed atmosphere !!!!

And how Ksyushkin's recipe with discussions and the experience of those discussing turned out to be useful to me, you simply cannot imagine! I'm so grateful to Ksyusha, I'm so grateful that thanks to this recipe and collective experience I understood my mistakes and now I will definitely cook delicious pilaf (I liked mine before, but I always felt that something was wrong in it that could be tastier
Thank you!

In general, I read the comments and it became funny! : DO know!
That's it, I'll go to sleep before they beat me for showing off!

Aha, sleep, go, Lenusik.

Tut you know the lope of connoisseurs and lovers of pilaf? You don't know. Almost everyone ......... is from or near Tashkent. And everywhere they cook pilaf in different ways.
And from the Kuban and really, almost the best!
And Pakatik - he even acted in the movie "Uzbekfilm", yes.

Figase you have passions here .. I'll go .. into the garden. (from)

which in general ... mona all in a crowd and immediately to the traaaavku ... current without mosquitoes please.

Here is a list of those wishing to visit Ksyushka for pilaf, already on 5 pages ...
You are so many "Uzbeks"! Will you accept it, Ksyu-opa?
And then you will dip everyone in the pool and dance, dance on the grass !!! But we, LenTima and I, were the first to experience, don't forget!

Figase you have passions here .. I'll go .. into the garden. (from)

Ksyu, when Devzira is in Ashan, I'll whistle for you, I don't know which one is the most correct Devzira, but I liked it and the pilaf turned out to be good. But Azerbaijani shah-pilaf generally needs to be cooked from basmati: sorry: forgive Lenk for what she said across the board

Here is a list of those wishing to visit Ksyushka for pilaf, already on 5 pages ...
You are so many "Uzbeks"! Will you accept it, Ksyu-opa?
And then you will dip everyone in the pool and dance, dance on the grass !!! But LenTima and I were the first to experience, don't forget!

Are you sure? I am the closest to Ksyusha ...

I really love pilaf and do it quite often, but for the first time I learned about Krasnodar rice I will definitely try it!

[pitch]

And we have jasmine, basiatti from rice,

pitch, and cook from them, a gorgeous swimmer turns out!

Here I probably had that very case. The rice was expensive, very dirty and the pilaf didn't work.

Yeah, People, then the most.

I don't like pilaf with chicken, only with pork

Oh, I also love with pork (neck, shoulder blade). Lamb, on the other hand, can not always be bought, pork is very helpful in this case.I also add 50 grams of dumba (fat tail) for flavor to the fry, and then it's really delicious! Oh, teased with pilaf, no strength!

Tut you know the lope of connoisseurs and lovers of pilaf?

And don't say MariVann! Arguing about the "correct" pilaf is as ungrateful and hopeless as a dispute from the "correct" borscht. And there are as many recipes!

forgive Lenk for what she said across

Irk, what are you doing, mother ?! Well, byra, erase your "sorry"! There was still not enough ... And then Manka and I will not only devour all your parrots, but we will also bite Elka! For example, I have only two favorite rice in general. These are Agro-Alliance "Krasnodarskiy", aka Mistralovskiy "Kuban", and Jasmine. For many years she cooked pilaf from "Kuban", now, 3-4 years only from Jasmine. And what do you order me to also apologize to you for not liking the devzira? Fuck you!

I am the closest to Ksyusha ...

Choita, are you the closest, MariVann?
Halfundraaaa! Marinkaaa, MariVanna wants to overtake us and eat all of Melchik's pilaf in one brazen face! Guard, brave!

I, like Margit, cook from elite Krasnodar or Kuban.

My husband and I love to cook pilaf from the same!

Halfundraaaa! Marinkaaa, MariVanna wants to overtake us and eat all of Melchik's pilaf in one brazen face! Guard, brave!

Don't tell me, Lenk, we were the first to try here, we were trying to adhere, pretending to be Uzbeks ...

Figase you have passions here .. I'll go .. into the garden. (from)

And she, Lenk, seems to have disappeared from us ... in the garden - she was frightened by such an influx of thirsty!

Don't tell me, Lenk, we were the first to try here, we were trying to adhere, pretending to be Uzbeks ...

Yeah, while we were arranging dances with tambourines and discussing pilaf, especially Duc I, while posing as the smartest here ... MariVanna silently, from the morning in the chill, rushed to Omelka. And that, in turn, thinking that the crowd is already rushing after her to take away pilaf, sneaked into the kindergarten! And I took the cauldron with me, out of sin! Now he will sit in ambush until evening!

MariVann, and Marivann! Report, did you manage to catch up with Omelka? Or did she run away on a fox?