Plov's efforts

[Ivanych]

Plov's efforts

Category: Dishes from cereals and flour products

Kitchen: uzbek

Ingredients
Mutton	1 kg
Bulb onions	800 g
Carrot	1 kg
Rice	1 kg
Vegetable oil	100 g
Garlic	5 pieces
Spices and condiments	5 tbsp. l.

Cooking method

• I want to warn you right away that this will be a very long post. And I made this story not out of a desire to teach someone or to argue with someone, but solely because - suddenly what I have written will give someone an impulse and the person will rise to the stove. And he will cook pilaf. It's not hard at all.
• So, pilaf.
• 
• There are a lot of recipes for preparing this wonderful dish. All sorts of subtleties and tricks, as well as all kinds of gadgets, each individual swimmer has a lot of uncountable. But the basic cooking process, in principle, remains unchanged.
• So we will adhere to this, so to speak, classical scheme. And in the course of the story, touch on various subtleties that can change the taste and color, for example, a ready-made miracle delicacy even, and not just food.
• And, talking about the process and so on, I focus on a kilogram of rice. Hence all the quantities that I will give and all that ... stuff.
• Part I. Products. ...
• The very name "palov osh" ... if, in Uzbek, contains the names of all the main products from which pilaf is prepared.
• «P - pies (onion), A - aez (carrots), L - lakhi (meat), O - olio (oil), V - wet (salt), O - about (water), W - shaly (rice). It turns out "fell osh" ... "
• But the products themselves are, I think - no one will argue, only half the battle. They must be properly prepared.
• So.
• Here is a set of vegetables. Very uncomplicated and completely accessible to everyone.
• 
• Piez - Bow
• It is best, of course, to take white, Uzbek. BUT!!! Not salad, but the one for cooking.
• But the usual onion, to which we are everywhere accustomed, is quite suitable for itself.
• And you need garlic too. There will be a separate conversation about him. In my time.
• For a kilo of rice, I usually take a little less than a kilogram of onions. In "pure" form it will be seven hundred and fifty grams ... eight hundred maximum.
• 
• After peeling, the onion must be chopped. Semi-rings or rings does not make much difference. Only it is not worth thinning. Three millimeters, and preferably about five, cut.
• 
• Aez - carrots
• Which carrot to use? It is believed that you should only use yellow carrots. I asked, that is, I specifically clarified this question from the Master. The answer was unexpected. Red carrots, I was told, are rare in Uzbekistan. Soil properties and water, which is lacking there. Therefore, carrots are generally yellow. Red is more expensive. Hence…. I do not presume to claim that this is ABSOLUTELY true. But it is quite logical.
• So the red, juicy and sweet carrots we are accustomed to have every right to be in pilaf.
• 
• I always take a little more carrots. It really gives a very, I would say, a cheerful touch to the taste of pilaf.
• 
• I will digress a little and show you an interesting device - to peel vegetables. You see, you can remove the shavings and scrub the root crop, if necessary. A very handy little thing.
• 
• Carrots for pilaf must be cut along the axis of the root crop, so to speak. First on the plates, and then these plates on the sticks. About four by four millimeters. It is not necessary to be small. Otherwise, it will simply, as they say, disperse in a zirvak. And carrots in pilaf MUST BE !!! Patamushta is beautiful! And finally ...!
• 
• 
• For the lazy ones. Or, if you need cooking speed. First, cut the carrot into slices, about three to four millimeters thick, and then cut them into cubes too.
• 
• You will get the bars like this. Not very long, but fine.
• 
• Garlic
• He, as you noticed, is not in the list of products, but! I highly recommend using it.And gives piquancy and…. Well, about this in due time.
• Garlic is easy to cook. It is necessary to clean up very well the place from where ... the roots grow.
• 
• We clean up the extra husk so that it does not spoil the picture and then does not climb into our mouth. And that's all. You don't need to do anything else with garlic.
• 
• Lahi - meat
• There are many opinions. And they all have a right to exist. I have tried cooking with both pork and beef. I will say this - the opinion is ambiguous. It seems to be nothing, but ... mutton is mutton. In general, it's a matter of taste, of course.
• I usually take a spatula.
• 
• I cut off the meat from it and cut it small. You can lay in large pieces, I'll say a few words about it later, but I like it more like this. Usually I also take a little more than a kilogram of meat.
• 
• And ribs.
• 
• We cut them along the seeds, quite traditionally. The ribs can also be used in the process, that is, for making zirvak, but I prefer to do it differently. How? This will be discussed below.
• 
• In fact, you can use the leg and neck ... but we like it when it is pitted.
• 
• Olio - oil
• It is generally accepted in some circles that the most classic pilaf should be cooked with fat tail fat (or fat?). Just take into account that then you get a rather "heavy" dish. Still, mutton fat, there is mutton fat.
• Let's see how to cook fat tail fat for the further creation of pilaf?
• We cut the fat tail. Not large. But you don't need to be too small. These are the pieces. And that's all.
• 
• For "lighter" you need to use vegetable oil. The oil is selected on the basis of its thermal stability. The process of making zirvak is rather short and it is important that nothing burns out - burns.
• The most heat-resistant is cotton. Although it is somewhat specific. You can use sunflower and even corn or even sesame seeds if you want and can. Olive is better not. It starts to "burn out" faster.
• 
• I usually take oils one hundred grams, maximum one hundred and fifty. You can take more, but ... it all depends on the meat. If it is fatty, then it is better to take less oil, if lean, on the contrary.
• 
• Pilaf can also be cooked with ghee. It turns out sariogli pilav. There is a specificity here, and I will not touch on sariyogli in this story. I will tell you about it later.
• 
• Vet - salt
• With salt itself, everything is very clear. It is best to take a coarse grind, but, in fact, what will be, this will be
• I'll tell you about spices separately. About your set. And don't argue. Each hut has its own rattles. Yes ... I won't talk about the amount of spices either. This is exclusively based on your own addictions.
• I will just note…. Badian. This is really not for everybody. And dried pomegranate too.
• 
• Zira. Need to add something? Or is everything clear? There can be no pilaf without cumin. This opinion is unambiguous and worth discussing.
• 
• Mix for pilaf. Here, the real scope for imagination is the most, that neither is rich. Traditionally - saffron, pepper, cumin, barberry, although Abdullo, from whom I buy spices, always makes some kind of special mixture.
• 
• Barberry. Barberry is also better to add. For example, I generally like it when there are more barberries. Such, you know, sour flashes when you eat the pilaf are very pleasant.
• 
• Dried tomatoes. As Abdullo said: “my grandmother collected pamidor, dried it - dried it, selected the most delicious one, drove away flies ..., knew that you would come!” And also red pepper. Here, select the degree of its pungency, etc., only to taste.
• 
• About - water
• During the cooking process, you will need hot and even, I'm not afraid to notice, boiled water. Note that the water, of course, must be clean and fresh.
• Whoever has the opportunity, put on a samovar right away. Let everything be for real. With the smoke and taste of the holiday.
• 
• Shaly - rice
• This is not just the main component of pilaf. This is what, in fact, everything that is described above was started. This is ... R&S !!!
• In principle, you can take any rice for pilaf. Only firm and round is desirable. But if you took a long one, it doesn't matter either.
• Well, if suddenly, which I don't do, in principle, you take steamed rice - then remember, it cooks faster.And the line between rice and boiled mass is thin. So be careful.
• The main thing is MANDATORY and THOROUGHLY rinse. But ... let's go in order.
• It is best to take a devzira for pilaf. This rice grows in the southern regions. It is, of course, not cheap. BUT!!! worth it.
• Thoroughly sorted out. Pebbles, bricks and pieces of clay were found in it. What to do is specific. East is a delicate matter.
• 
• Further. The main thing is to rinse thoroughly. So that the water flowing down from the rice is completely and absolutely transparent. That is, so that there is no starch left.
• First, for a while, let's soak. Rather wet it well. This is what forms as soon as we pour water. And then we will rinse in running water. Look in the corner of the picture - this is how it should become.
• 
• If white rice is taken, then the technology remains the same. And rice should be taken from hard grades. And round. RINSE !!! It is also desirable in running water.
• 
• Rinse to perfect water clarity. You can like this.
• 
• And if there is such a sieve-sieve, I highly recommend it, it is even easier.
• 
• The purity of the rice is most important. Soaking ahead of time or not soaking is a million-dollar business. But RINSING is of paramount importance, as the unforgettable one used to say, by the way, they also say he loved pilaf.
• 
• And a small bauble. For an amateur. You can add some nukhut to pilaf. It is better to soak it in advance. Nuhut is a pea who does not know.
• 
• Well. With the products finished. That is, everything you need has been prepared.
• Part II. Dishes and all that, without which nothing. ...
• Cooking over an open fire. In a real cast-iron cauldron. For everything else is from the evil one. I mean the dishes. On the stove, believe me, gas or electric can be cooked no worse. BUT!!! I'm not just sure of one thing, but ... in general - KAZAN.
• Yes, in principle, you can cook in a saucepan, and even in a baking sheet ..., but a cauldron is a cauldron. And the main thing in the cauldron is perhaps two things. The form. And the material. It is most preferable in the form of a bowl with a spherical bottom and made of cast iron, which of all the iron is most suitable for bringing the cauldron to life.
• Here he is. Cast iron, a real cauldron. Not old, of course, but what has grown, as they say, has grown. The cauldron can be installed on a stove, so to speak, or a taganok - as it is more convenient and familiar to you /
• 
• But there can also be a stationary type of installation.
• 
• 
• You will also need a slotted spoon and spoon ... to stir and taste. There are separate images of them, spoons and skimmers ... in general, the only remark is that the handle of the skimmer should be made long and comfortable.
• Since the cauldron has not been used for some time, then, firstly, we will rinse it with clean and warm water, and then wipe it with a clean cloth ... and no !!! At most, if you need to rub it with such a washcloth or there is still such ... made of metal shavings. And again - no detergents.
• 
• First of all, we heat the cauldron. Because, alas, you can't cook pilaf in a cold cauldron.
• 
• Throw in it a few pieces of fat tail fat and lightly sink them. Stir constantly. Let the cauldron be oiled.
• Then these greaves, which will turn out to be thrown away, and pour out the melted fat. And the cauldron can be wiped again. But slightly. Generally speaking, a cauldron, the older, the more valuable. Because, as correctly noted, it preserves, the cauldron within itself all those holidays and good mood that food (namely FOOD !!!, and not some kind of food ...) cooked in it brought.
• If there is no fat tail, then cut off several pieces of fat from the prepared meat and replace the fat tail with them.
• 
• But this is optional. You don't need to get scared. Although…, you have to intrigue the guests with something. But among them there will certainly be those who have no idea about cooking pilaf in a cauldron, but on fire. But, on the other hand, they "know"! So be bold - introduce intrigue and color the process. After all, the cooking process only turns into a Holiday when there is a decent company. This may even be more important than the result.
• Part III Cooking zirvak
• Zirvak is that, if simpler, then in which rice will be cooked later. In other words, it is the basis of pilaf. And this foundation may have several bases.
• BUT ... in order.
• First, about the fat tail.We put it in a hot cauldron. Stir constantly, so as not to burn, melt.
• 
• And we provide our beloved jizu.
• 
• Greaves, that is, which we put on a plate and sprinkle with an onion. What for?
• 
• And you can use it in different ways. BUT!!! there is only one principle. They need to have a bite of the first glass, in honor of the beginning of the great Food !!! No other way. Otherwise, what holiday?
• And this very first glass, which is drunk in the process, is drunk at this very moment. Yes, bread, if there is no cake, it is better to take Borodinsky and get warmer ...
• That's all, if they decided to take fat tail fat as a basis.
• 
• Now about the oil. This is how we pour the oil into the cauldron. This amount is about two kilograms of rice. As it was said - at the rate of about one hundred and fifty grams of oil per kilogram of rice, proceed.
• 
• When the oil is hot, a slight smoke appears. Throw in a pinch of salt to make sure the food is ready. There will be a pretty violent reaction. In principle, we can stop at this. And start cooking pilaf.
• 
• But! I will tell you about three baubles that are often used in the process.
• Fenichka the first
• Well-known.
• Throw the onion cut in half into the hot oil. If there is no half, then throw in a few slices prepared for the zirvak.
• 
• And fry it until black. Onions will soften the oil, and remove excess carcinogens with odors.
• 
• Fenichka the second
• Throw a piece of bread into the cauldron. It doesn't really matter what, but I throw black. You can also, for example, "Rizhsky". And fry it. Quite intense, as they say.
• To this "black" state. Then, no matter how it was sinful, you have to throw it away.
• 
• Fenichka the third
• We must take the apple. Green and sour. And, again, I can't fry it at the very least. The apple will give the oil a flavor and soften the taste.
• 
• There are amateurs, at this stage, walnuts, for example, are thrown into butter. To give the oil some additional nuances and sensations of taste and smell. Experiment. But, nevertheless, without fanaticism.
• Finally, you can add some fat tail fat to the butter. Fry it in oil and then remove. It will be a kind of compromise. And the zirvak will not be so heavy, and the taste of lamb fat will be present.
• 
• What I talked about also serves as a kind of indicator of the readiness of the oil for the further process.
• That, perhaps, is all for the first stage.
• Next, fry large bones with meat. The very cut off shoulder blade. This is how the reaction should be.
• 
• And ribs. It is necessary to put it in hot oil. It is quite possible that you will not be able to fry all the bones at once. Therefore, it must be borne in mind that before each bookmark, the oil must be heated again.
• 
• By the way, when you fry the bones, you can add a little onion and all kinds of spices. You can also salt it. It won't hurt.
• 
• And when we take it out ... (this is such a beauty and deliciousness, let me tell you). It is rare for all bones to survive to the final stage. Especially if the swimmers are kind and generous. If the company has something to wash these bones down.
• Yes, in general, then you shouldn't put them off, but use them under the second glass.
• 
• And then we fry large pieces, which will already be necessary for "later".
• Stir constantly. And fry. Over high heat. We do not stew, but we fry.
• 
• In hot oil, until the above-mentioned crust forms. Just don't get carried away. Do not fry, but rather fry. The inside of the meat should remain practically moist.
• 
• 
• This is the kind of butter, saturated with the spirit of meat, formed in the cauldron.
• 
• But, as already mentioned, we cut the meat small, because ... well, we like it that way more.
• 
• The meat must, as it was already said, FRY !!! Do not simmer, namely, I repeat, fry until a stable crust forms. To keep it juicy inside.
• 
• The onion, as you remember, has already been cut, and here you can go in two ways.
• The first is when we first fry the onions, and the second - before the onions we fry the meat. Bones (more for pleasure) and large pieces of meat, which are then used for pilaf.
• The onion should be put in hot oil, again. Such a reaction is immediately formed.
• And fry it. Stirring.So as not to burn.
• 
• Until light toasty color and almost done softness. But do not dry in any way. He will still have time to fry. Like this. In general, as soon as the onion juice evaporates almost completely, then it is ready.
• 
• And only then, put the meat in the onion. And fry it over high heat until crispy reddish crust. In my opinion, this should be done when we want to get soft pilaf. Because the meat will be softer. As if a little stew. For it will keep it juicy under the crust.
• But, I most often use another method. That is, I put the onions in the cauldron after I have fried the meat.
• 
• After a while, the release of juice begins. The fire under the cauldron should be kept slightly above average. And stir constantly. Onions, as already mentioned, must be fried. Until golden soft. To evaporate the onion juice to almost the "oily" volume that was in the cauldron in front of the onion.
• 
• In principle, such a state is already an indicator of readiness.
• 
• 
• But! If, for example, you want to get a darker, more saturated color pilaf, then hold it longer. That's up to this state.
• 
• And it's time for carrots. We pour it into the cauldron. On top of the meat.
• 
• And we give three to five minutes, without touching, to stand, sweat. Reduce the fire already. It should be, but much below average. Here the principle of longing comes into force.
• 
• And then we begin to mix slowly. Be careful at first. Then more and more intensively. As if deeper. So that the carrots and meat are evenly mixed.
• 
• Gradually the carrots will shrink. Become softer and softer. And soak meat and onions with your juice. Mix with hot oil. This is where the sweetness of carrots is added to the aroma of fried meat. This is already very, very difficult to convey in words. I would say it is impossible.
• 
• We fry the carrots to the state "until the carrot dangles its legs", that is, the plates will become soft, but at the same time flexible, not falling apart.
• And ... if suddenly it seems to you that a drought has begun in the cauldron, do not hesitate to add a little water.
• 
• Note that if you took meat in large pieces and, after frying it, took it out of the cauldron, then it’s time to return it to the cauldron - in the middle of the carrot cooking process.
• 
• At this point, brew seagulls for yourself. It will turn out very tasty.
• 
• And then add water to the cauldron. So that it covers the contents with three fingers.
• 
• Fire. As soon as the water gurgles, the fire should become very small. Zirvak should not boil in any case. It is only allowed to bubble up sometimes.
• 
• Salt. Remember, zirvak should not be salted, but salted. Slightly beyond the norm. Because rice, rest assured, will take its toll too.
• 
• And add spices.
• Here's a picture formed. Fire.… Let me remind you, because it’s important, even if the zirvak doesn’t even gurgle for itself, but sometimes gurgles slightly.
• 
• Garlic. It was his turn. We send the heads to the cauldron. Entirely and in the remnants of clothing. We heat it up so that it completely disappears. Let it boil too - languish.
• 
• After that, we do not mix the zirvak. Cook over low heat. We don't let it boil. So, slightly, as already mentioned, whirl.
• 
• As already mentioned, we no longer mix the zirvak, but I still do this: I move the contents from the walls with a slotted spoon from time to time. I allow the liquid to return to the walls.
• 
• After twenty or thirty minutes, try it with salt. Remember? It is necessary to achieve a salted taste.
• 
• At this stage, you can apply additional, vegetable, so to speak, baubles.
• You may or may not do this. You can do, as in the case of "oil" one, or two, or all together. The taste of pilaf will not deteriorate, it will simply become different. But no worse - I answer.
• So the first one.
• A tomato
• Just a good tomato. Present. Sweet and flavorful, not sour. Scald it lightly with boiling water and remove the skin. Then chop finely.
• And send it to the cauldron.
• 
• Or you can just cut it thinly and ..., but it's better to remove the skin.
• 
• Peppers.
• Cut a couple of small but juicy bell peppers into strips. And add them to the cauldron.
• 
• And for those who love sharper. Put in a cauldron, very carefully, after checking for integrity, a couple of hot peppers. They will then need to be removed.BUT!!! I said about integrity for a reason. If the peppers are damaged, then you run the risk of sharpening the zirvak very much. Maybe even so much that only those who ... can eat pilaf. In general, be careful.
• 
• In about forty minutes or so, When the smell already starts to dizzy, and the zirvak will thicken slightly ...
• 
• ... take out the garlic.
• And put it aside. Although it is already tasty, it is not ready. Trust me - it's checked. By the way, we also take out the bones ... and pepper, if used.
• 
• Well, Zirvak is already ready to take rice.
• The final stage begins.
• Part IV The final stage. Cook rice.
• Rice has already stood. Excess glass water. We put it in a cauldron.
• You can't rush here, but you can't hesitate, especially not

Oh, Ivanych! So everything is familiar, even the smell of the correct pilaf! When I was in school, I lived in Leninabad (Khujant) and was responsible for the kitchen with my girlfriend. Somehow the pilaf was stirred up - the head teacher (Tajik) was in charge. Everything was fine. until the rice was mixed What happened ... you can imagine! It's good that it was the head teacher, otherwise he would have nailed

Yeah ... familiar. On the second trip. I prepared a surprise with my ... prepared ...

Well, to be honest, sometimes I don’t bother. Anyway, everyone is praised and satisfied! (not everyone knows the taste of real pilaf) And I remember. that at first the bone was fried, thrown away, and then everything else. Or am I confusing? But in any case, I wanted real pilaf

There is such ... you can and a bone.

[Ivanych]

Ivanych, Your recipes cause sincere admiration !!!! Such work and with such a soul is stated, just a lot of pleasure every time from reading !!!
If you are not offended, let me clarify the translation into Uzbek of some products? It seemed to me that you can have a Tajik translation?
Pilaf in Uzbekistan is Osh, meat is gusht, onion is piesa, oil is eg, water is suv, rice is guuch, carrots are sabzi, salt is ace, peas are nohat.
And about carrots, too, it is interesting, we have both red and yellow carrots at the same price and quality, and they like to put yellow carrots in pilaf because they are softer in the finished dish and taste slightly different from red. I personally love
aralash is a mix of yellow and red carrots.

As for broken pasta - in Soviet times, the bulk of Tajiks in the area where we lived - the border region of Tajikistan, meat pilaf was prepared on holidays, on weekdays there was pilaf on the cheapest Soviet vermicelli.

I don’t know whether they calcined the noodles before cooking or not.

They cooked as smoothly as possible without meat; they made fried carrots, onions and tomatoes in cottonseed oil. Neither them nor us 30-35 years ago knew Italian versions of pasta

The husband, when visiting colleagues, sometimes ate such noodles pilaf, edible.

I haven't tried the mix. We must do it. But yellow seems to me all the same drier.

And I just found out about pilaf with pasta ... Probably in my time meat was available. They cooked it with dried fruits. And in 1983 (it was about), then the kebab was already sold from duck or chicken Av my childhood ... lamb, tomatoes, tortillas ... on holidays on the street, the smell of real pilaf. Oh. go to sleep. otherwise the whole diet will fly And the carrots were orange, even at the bazaar they sold already cut

But yellow seems to me all the same drier.

Yellow seems drier when raw, but in pilaf it turns out to be softer and juicier, I don't even know why. If possible, try it, in my opinion it gives such an interesting taste. I put the red one for beauty, and the yellow one for taste, and I just put more of it. But here, as you very rightly notice, everyone has their own taste

wow))) a whole epic, photo otpad!)

[Ivanych]

Ivanych, I read for a long time ... After the photo of the samovar I had to pause from such a beauty of the samovar I was simply stunned ... I had to save / find such a relic ... The beauty of your pilaf was already ready according to the previous recipe, so it went on easier. ..

It's really fun and easy to read you - thank you.

Pilaf on fire is cooked without a lid almost until the very end, until the last stage of languor ...Does this apply to cooking on the stove in a cast iron? Or should I wait patiently and hope for a separate recipe?

Pilaf on fire is cooked without a lid almost until the very end, until the last stage of simmering ... Does this apply to cooking on a stove in a cast iron? Or should I wait patiently and hope for a separate recipe?

Absolutely the same technology. All the same. Only instead of firewood - a stove.

Yellow seems drier when raw, but in pilaf it turns out to be softer and juicier, I don't even know why ...

I will definitely try. Maybe a really yellow carrot I just got unsuccessful.

[Svetlenki]

Svetlenki,

Absolutely applicable. It is prepared in the same way on the stove. Because the type of fuel for heating does not really affect the technology.))) Firewood gives aroma, of course, with firewood it is a little more problematic to manage, they are more inert (it will not work immediately to add fire), but this is just fuel. The cooking technology is unchanged. I only cooked pilaf today (lamb was defrosted for a day and a half in the refrigerator, as expected))). I did it on the stove, because there was no time to go to light the stove.

I even, like Ivanovich, have a samovar. Two, more precisely. Are we Tula or where?))) Both are hot, but one is not "put on" is, decorates the room)). The second is undercarriage.

I do some of the nuances differently, but the rest is the same. Yes, the bone was fried first, until it was red. And I practically don’t post anything and don’t put it back. I don't like all this shifting back and forth. I like to pour spices into hot oil. And then just water. But this is all sorts of personal "fintiflyushki"))).

When will I finally buy lagan ?? We do not have them, you have to watch them in Moscow. And I wanted a service, a simple, classic "Cotton" ... Well, I also harvest / ferment fireweed. And dried fruits / jams. How delicious after pilaf tea with dried fruits ...

And so, by the way, it is more correct!

[Ivanych]

Absolutely the same technology. All the same. Only instead of firewood - a stove.

Ivanych, encouraged and encouraged - I will try.

But rice in a slide in a cast iron - is it advisable to select a bowl so that it lies in the iron? Better not a cast iron lid?

it is better to pick up the dishes so that they can be covered with a bowl and a lid later. The tighter it is closed, the worse it will turn out!

[Natasha]

Natasha, do you know me what torments me with doubts? I have an Ikeevsky iron pot with a flat bottom ... and it seems to me that the upper part of the iron pot does not warm up in the same way as the bottom of the iron pot, which is particularly critical for the proper cooking of rice, given that we cannot interfere with it in the process .. . I was wrong?

Fine. The dishes matter, but with a flat bottom it will work. There was a case and cooked in the baking sheet. And everything worked out.

[Ivanych]

Ivanych, listen, but it turns out, in order to make a slide of rice, I need a pot of iron clearly not three liters for a family of four, where there are three men

[Svetlenki]

Svetlenki,

))). You will succeed. Today I cooked in the Ikeevsky iron pot with a flat bottom. Coated with blue enamel. Do you have this? Everything will work out without problems.)))

[Nata]

Nata, SUCH !!!

Natasha, and what, right, you manage to make a hill? Are you covering with a lid or with a bowl? How much rice do you make in it?

Ivanych, nothing that I'm asking questions about my iron pot?

[Svetlenki]

Svetlenki,

I do everything. And I collect it with a slide. Only I don’t cover it with a bowl (the oval cast iron !!), and it’s filled very well, therefore, it’s just my own lid. I usually make 4 multi-cups of rice. Why multi-cups? Well, I'm just so used to cooking rice in a rice cooker (I haven't cooked it in a saucepan for many years))) that I know how many multi-glasses my family eats))). Therefore, the rice and count them. For us, 4 multi-glasses is for everyone to eat (5 people, 3 of whom are children. More precisely: two big boys and one little girl))) and a portion will remain. But we are little ones.

Well, that's it. There are detailed instructions with a photo from Ivanovich, there are recommendations from Chuchelka ... Now, as soon as he grit, the fool won't cook ...It remains only to find the bone! We have strained bones in stores

Ivanych judging by the EXIF ​​of your photos, you have been cooking pilaf for many years. I learned some interesting nuances. Tell me, when you add dry spices at the end, they will not dominate strongly. Thank you.

[Svetlenki]

Svetlenki,

Don't make it hard for yourself for the first time. For a start - just feel the most basic moments of cooking, catch them, put down the "baubles". Make in vegetable oil without any bones.
1. Heat oil, fry onion
2. Fry meat with onions.
3.Add and fry the carrots
4. Add spices, cover with water and boil zirvak.
5. Rinse the rice (choose whether you are soaking it or not. I am soaking, but Ivanitch - not. For soaked you need less water then - a finger above the rice makismum).
6. Put rice in ready-made zirvak
7. Bring the rice to readiness.

These are the basic operations that will take a lot of your attention and raise a lot of small questions out of habit. So do them. better more than once. Practice. Then you start to complicate the process. Each stage is described in detail and with pictures by Ivanovich.

[Nata]

Nata, but I want to clarify again, since this fact breaks my mind a little - I DO NOT COVER the rice until it comes to readiness in the zirvak, right ??? Only when I leave for languor

Svetlenki You understood correctly - cover ONLY with a lid in the last 20-30 minutes, ie for languishing.

[Svetlenki]

Svetlenki,

Yes, right.

Rice is spread on meat (in zirvak), filled with water (I pour boiling water over a slotted spoon) and allowed to boil quickly. Then, over medium heat, it continues to cook / simmer. The water will go away right before your eyes (rice will absorb it). We do not close it with anything. When the liquid level drops below the rice level (from above you will only see rice), make several holes to the bottom in a checkerboard pattern with something resembling a pencil. In these "wells" it will boil and bubble somewhere, closer to the middle of the layer of products, you will see. So they cover the rice when the liquid is gone. Absolutely. The rice seems to be wet, but the liquid is not worth it. You push the rice away from the edge with a spoon and look: the broth comes out and gurgles - early. Almost gone to zero - you can make a slide, cover, etc. By this time, the rice should not be completely ready, especially from above (this rice is exposed first from the water), do not be confused by that. He's still like that, al dente, a little undercooked. Here, when pushed under the lid on the residual vapor, it will come. But if by the time the liquid leaves, it is completely ready - this is bad. Rice will boil down with further languor, that is, it will be overcooked. That is why the amount of water that is poured into rice and fire is so important: it directly affects the speed of its "leaving" / boiling. I hope I wrote it clearly.

[Ivanych]

Ivanych, you're just kidding us! At night looking at such deliciousness spread!
I can smell the smell here! Pilaf is my favorite dish!
The photos are fabulously beautiful, the samovar was killed on fire! my mother wanted to throw it out, I saved him, but do not drink tea from it, there is nowhere to put, but I really want to!
Lyagan, my pipe dream! We don't have them, so I'm waiting, maybe someone from my acquaintances will gather in these marvelous lands, I will definitely order them.

Thank you for a beautiful story and aesthetic pleasure!

[Nata]

Nata, I got it! Thank you!!!

Alexander to me unambiguously on "you" and also thanks for the explanations - all this inspires for the correct result!

I wouldn’t pour the oil yet - I always get too fatty pilaf, which is especially felt at the end of the meal - like a brick in my stomach.

[Nata]

Nata, SUCH !!!

Natasha, and what, right, you manage to make a hill? Are you covering with a lid or with a bowl? How much rice do you make in it?

Ivanych, nothing that I'm asking questions about my iron pot?

In a three-liter cook ... I think then you should count on a pound of rice. Otherwise ... it just won't fit. I make from a kilogram in an eight-liter cauldron. And ... personal opinion - nothing needs to be simplified. Plov doesn't like this. Simplifications.

Ivanych judging by the EXIF ​​of your photos, you have been cooking pilaf for many years. I've learned some interesting nuances. Tell me, when you add dry spices at the end, they will not dominate strongly. Thank you.

No. The rice becomes more flavorful. You need to put spices in zirvak by itself. And in the rice a little ... just for additional aroma. Little.

[Ivanych]

Ivanych,

Yes, about a pound of rice and fits.

No, I am not suggesting to simplify all completely traditional steps. But you can remove the frying of the bone for a beginner))). As well as roasting the bulb. Because in a small volume of oil and a flat bottom, it delivers a lot of hemorrhoids, and for her, ALL stages are new.))) In my opinion, let him focus on the main ones.

Well, I'm just expressing an opinion, not calling. If you want - you can and according to the notes, as expected.

[Ivanych]

Ivanych, you're just kidding us! At night looking at such deliciousness spread!
I can smell the smell here! Pilaf is my favorite dish!
The photos are fabulously beautiful, the samovar was killed in the fall! my mother wanted to throw it out, I saved him, but do not drink tea from it, there is nowhere to put, but I really want to!
Lyagan, my pipe dream! We don't have them, so I'm waiting, maybe someone from my acquaintances will gather in these marvelous lands, I will definitely order them.

Thank you for a beautiful story and aesthetic pleasure!

Do you really have no spice sellers in the markets in Novgorod? and they have lagans? ... Look closely at the markets. Surely you will. in Moscow and in the region, they are everywhere.

[Ivanych]

Ivanych,

Yes, about a pound of rice and fits.

No, I am not suggesting to simplify all completely traditional steps. But you can remove the frying of the bone for a beginner))). As well as roasting the bulb. Because in a small volume of oil and a flat bottom, it delivers a lot of hemorrhoids, and for her, ALL stages are new.))) In my opinion, let him focus on the main ones.

Well, I'm just expressing an opinion, not calling. If you want - you can and according to the notes, as expected.

the bone and onion can be removed - I agree. Although ... I would have fried an onion.

[Nata]

Nata, I got it! Thank you!!!

Alexander to me unambiguously on "you" and also thanks for the explanations - all this inspires for the correct result!

I wouldn’t pour the oil yet - I always get too fatty pilaf, which is especially felt at the end of the meal - like a brick in my stomach.

For a pound of rice - fifty grams ... quite enough.

Ivanych, it takes me 6-7 hours to cook pilaf. And you?

If with the preparation of everything, then about the same

the bone and onion can be removed - I agree. Although ... I would have fried an onion.

Fry the onion

For a pound of rice - fifty grams ... quite enough.

Thank you

Ivanych, it takes me 6-7 hours to cook pilaf. And you?

I got scared and slid down the wall

Cooking itself in less than three hours ... will not work. Although, if a pound - about two. And preparation - here everyone has their own standards.

Svetlenki shouldn't be intimidated. I only have the onion fried for at least 40 and the zirvak gurgles (languishes) for 2 hours. Everything will be fine.

and zirvak gurgles (languishes) for 2 hours

And I, too, so long?

Anything less will cook faster.

And I, too, so long?

According to neighbors in the country, half an hour is enough.

[Ivanych]

Ivanych, Alexander Light1, Thank you!

it is possible in another way. Bubbles - a rash of rice ... and stir some more ...
There are simply laws of the genre. Zirvak should thicken. Become ... zirvak!

[Wild cat]

Wild cat and the rest, dreaming of lagan.
These are Rishtan ceramics. Rishtan is a city in the Fergana region of Uzbekistan. This ceramics, of course, is beautiful and not cheap in Russia. Just keep in mind, she is so fragilethat the slightest accidental blow on the edge of the dish with a slotted spoon, fork, or another plate unambiguously leads to chipping of the glaze at the impact site and, as a consequence, to further destruction of the chip site.
But then choose for yourself - either you risk getting sharp small pieces of ceramic with glaze in pilaf, which are very difficult to see, or you throw this dish away, well, in extreme cases, hang it on the wall for beauty.

Ivanych, it takes me 6-7 hours to cook pilaf. And you?

Kruuuut
Igrig, but are there only Rishtan ceramics lyagans? That is, you do not advise lyagan?