Pilaf at home.

Pilaf at home.

Category: Culinary recipes

Kitchen: uzbek

Ingredients
Meat	1 kg
Onion	0.5KG
Carrot	0.5KG
Rice	1 kg
Vegetable oil	200 ml
Salt	1.5 tbsp. l
Zira	1 tsp
Saffron	1 tsp
Barberry	1 tbsp. l

Cooking method

• Cooking pilaf. I admit that my pilaf recipe differs from the classic one, but among my friends and acquaintances not everyone can cook pilaf correctly, even ordinary pilaf turns into porridge for them.
• I want to show, using the example of ordinary products, how to cook the simplest pilaf at home. Whether on an ordinary burner, in a saucepan, in a wok, or just in a frying pan, we will definitely succeed in pilaf.
• And the rice will turn out crumbly and fragrant, and will not turn into rice porridge with meat ...
• So, we are preparing pilaf. We heat the oil in a cauldron, put the onion, cut into two halves in hot oil, fry it red-hot - throw it away.
• We put the meat washed and dried in a disposable towel in a cauldron and fry until golden brown, trying not to overcook.
• 
• Then put coarsely chopped onion, followed by coarsely chopped carrots. Everything is fried over high heat.
• 
• Fill with boiling water about two fingers above the frying level, after boiling, we reduce the gas to the lowest heat, salt.
• 
• Put enough salt so that the liquid is slightly salty. How salty it is depends on the amount of rice you put in.
• You can use the spices of cumin, barberry, there are goghtovye seasonings for pilaf. Sometimes I use a spoonful of saffron to dye the rice yellow (put before laying the rice). Close the lid and leave to simmer, while the broth remains transparent. We take peeled rice, rinse it several times in clean water and fill it with hot water to swell.
• 
• The photo shows that the water in which the rice is soaked, even after several washes, is floury and cloudy. It is better to take elite large Krasnodar rice for pilaf, or brown - it has a very peculiar taste. But this time I specially took the most common one, for porridge, almost a slash.
• There are a lot of rice varieties, and pilaf recipes are countless.
• Bukhara sweet wedding pilaf, Namangan pilaf, pilaf with chickpeas, and many others. dr.
• Rice for pilaf is chosen like this: they take a pinch of rice and rub it hard in the palms. Good rice remains intact, and unimportant rice is ground into flour powder. Pilaf from parboiled rice seems to me completely tasteless, so I mix it with Krasnodar to improve the appearance of pilaf 1/1, 1/2, or 1/3 (1 part parboiled and 1 - 2 - 3 parts of regular rice). There is no parboiled rice in this recipe.
• ... Time has passed, on average, about an hour, the meat is almost ready, you can pour rice into the broth. We fall asleep and carefully level the rice in a cauldron, carefully fill in boiling water (through a slotted spoon), to level 1 finger on top and add gas to the strongest one. We close the lid.
• 
• Now the most difficult part of cooking pilaf begins:
• We monitor the water level above the rice. If the water evaporates too quickly, we slightly reduce the gas, if, on the contrary, it evaporates very slowly, open the lid and cook with the lid open. As soon as the water has left the surface of the rice, we reduce the gas to medium, close the lid, stay nearby, do not leave.
• After a few minutes, we check the level of the broth in the cauldron and reduce the gas to the smallest one. After a while, gently turn the rice over with a slotted spoon so that the upper layer is at the bottom, and the lower one is at the top. If we cannot capture the entire layer of rice, that's okay, the main thing is to make sure that the rice is lifted up from the middle of the layer, and the top layer is at the bottom. Make holes all the way to the bottom in the rice with a sushi stick.
• 
• The broth is rapidly decreasing, and as soon as we make sure with a stick that the broth remains only at the bottom (a cloudy drop of a mixture of water and oil will hang on the tip of the stick), take a sheet of tracing paper or baking paper and close the cauldron with it, then with a lid.
• 
• In this case, all drops will collect on the paper from above, and not a single drop will fall into the cauldron. Occasionally open the lid and drain the steam from the paper. After a while, check the drop again. Finally, the drop is yellow and transparent, wait a couple - three minutes and turn off the gas. Now the pilaf should be steamed for at least half an hour, our task is to drain fresh water from the tracing paper from time to time, and maybe even replace it with another, drier sheet. These sheets do not need to be thrown away, they will dry out and will be useful again for the next time. We mix the pilaf and - that's our pilaf is ready!
• 

Time for preparing:

3 hours

Note

Bon Appetit!

I have been cooking pilaf for a very, very long time and I thought that I knew everything about it. But no, not all! It was very interesting to learn about paper and what needs to be turned over. Thank you!

And I tried it yesterday! Well, I just couldn't resist, my hands itched ...
Pilaf is occasionally present on my menu, but a smile always appeared on my husband's face:
- Yes, delicious! But this is not pilaf ...
I’m with him and so, and so, as they say. Not pilaf!
I attributed this to the lack of a cauldron at my disposal. However, I saw in the recipe - Vogue. Well, I have this thing! Although a completely ordinary Vogue, not even thick-walled. But I took a chance.
This pilaf husband ate and was silent ... He was silent, a parasite, until there was not a single grain of rice left in the plate. Then he looked up and said with surprise:
- Pilaf!

The tracing paper trick is amazing! Indeed, water collects on paper and is easy to remove. And I also have a transparent lid! So I saw the moment of accumulation of water with my own eyes. What rice turned out ... my God! Delicate, moist, but not falling apart. The taste is amazing. It seemed to dissolve in the mouth without a trace ... I did not guess a little with the power of the fire (the meat was a little fried in places), but I will work it out.

Margit, thanks! Thank you for returning faith in yourself. Indeed, EVERYTHING worked out and I can smile happily - I COULD!
And let men say that pilaf and shish kebab cannot be tolerated by women. Let! We will keep silent ... And then we will slyly exchange glances and smile. Because a woman can do EVERYTHING. If he wants, of course

[Volga]

Volga
I am very glad that you have succeeded in pilaf!
To prevent the meat from sticking, control with a sushi stick, a long-handled spoon, or just a long narrow knife. Check the amount of moisture at the bottom more often with a stick; at the end of cooking, you will see that an amber drop of oil hangs on the tip of the stick or knife, which indicates that there is no moisture left. Also, checking, you can feel that zirvak (meat with onions and carrots) begins to stick at the bottom, then immediately turn off the wok and let the pilaf stand a little longer and steam.

Margit, took the thank you for the pilaf. Yesterday I accidentally saw this Temka and decided to cook it today as you advise. In short, I received from my husband: "Well done." For pilaf, this rarely happens, he will simply say that it is tasty or very tasty. But I have never seen such a satisfied pilaf as today. The only thing I did wrong was a double linen towel instead of tracing paper. My cast iron is very large and there is no paper of the appropriate width in the store. So I replaced it with a towel.

[LiudmiLka]

LiudmiLka
It is very pleasant that you have succeeded in pilaf, now fill your hand and you can cook pilaf from any rice.

Margit, I had 1st grade Krasnodar rice and parboiled (made in the same proportions as you advised). I hate steamed. I took it for systemic nutrition for weight loss. They needed steamed rice, but it turned out to be complete garbage - from it the weight began to increase. So I found application - for the beauty of pilaf

Parboiled rice is really tasteless, and if my husband accidentally buys it for pilaf, I mix it 1: 1 with regular rice. The pilaf is delicious and crumbly!

I followed your technology and proportions - it turned out to be an excellent pilaf. Thank you

[Halla]

I followed your technology and proportions - it turned out to be an excellent pilaf. Thank you

Halla
I am very glad that you liked it! thank you for the report!

The recipe is very good, the pilaf turns out to be incomparable, I specially bought a wok for it, large diameter, so I also use a towel, thank you for the recipe

[moka]

The recipe is very good, the pilaf turns out to be incomparable, I specially bought a wok for it, large diameter, so I also use a towel, thank you for the recipe

moka
And thank you for your kind words! Cook with love!

how to turn the rice without touching the meat and vegetables, if it is cooked a little? It is fundamentally? I mix everything at once when cooking.