Pilot Samarkand - recipe with photo

Plov is a national dish of Uzbekistan, which is prepared from rice according to a special recipe. Any master can master the methods of preparing it. After all, pilaf is also a popular dish that you can be treated in Central Asia, Europe, America, Turkey and Iran, Persia and India. Recipes for its preparation are many. However, the most original pilaff remains Samarkand.

How did such a plov

There is a legend that in his campaigns Alexander of Macedon tested and evaluated the classic pilaf, the components of which were not mixed during the filing. Such food was served on a large platter. On the friable rice lay pieces of tender meat, as well as fried carrots in combination with onions. However, according to experts, Samarkand pilaf has a more ancient history. For the first time this dish is mentioned in the chronicles of Persia.

Wedding Traditions

Plov is a dish that unites. After all, Kazan is one, but there are a lot of guests. Samarkand pilaf is a wedding dish. By tradition, it was started to cook the day before the celebration. The process consisted of several stages. For the beginning, the number of guests and how much you need to cook pilaf was determined. For one person, as a rule, 100 grams of rice were taken in dry form. Uzbek weddings - this is a magnificent celebration, which gathers all relatives. Therefore, the preparation of pilaf required from 70 kilograms of rice. To do this, several large sized kazans were used.

For this amount of pilaf, a large amount of onions and carrots were required. Therefore, before the wedding, a special event was organized, called spazbi-tugraer. For this purpose, guests were invited to the house where the celebration was to take place. Men cleaned and chopped carrots, and women were picking rice from a separate room. During the work, guests were treated to various dishes. These were manti, samsa, cakes and so on. Of the drinks was only green tea.

By tradition, Samarkand pilaf was to be ready early in the morning. So we started to cook it from 4 o'clock in the morning.

Is the dish useful?

Plov is a useful dish. After all, one of its main components - Fig. The composition of this product includes calcium and silicon. On this the use of pilaf does not end. Together with carrots, people get fat-soluble vitamins. Meat is also able to saturate the body with protein. Samarkand pilaf is considered the most useful because of the presence of riboflavin. Its properties allow the human body to easily and without problems absorb amino acids.

It is worth noting that due to the unique way of cooking, the fat content of the dishes can be adjusted to your taste. After all, the products do not mix. Someone can make their portion of lean, and someone to flavor rice with a large portion of tender and fragrant meat combined with carrots.

According to dieticians, the benefit of Samarkand pilaf is that it is almost completely absorbed. To be more precise, this figure is 98%. And this suggests that the dish is not a heavy food for the stomach.

Features of the dish

To cook a Samarkand pilaf , it is recommended to use lamb. If this product is not available, then rabbit, pork or beef will do. Do not add poultry meat. The main feature of this dish is an extraordinary combination of foods and its dietary properties.

As a result, the preparation of meat becomes more tender, soft and juicy, carrots - soft and sweet, rice - crumbly and slightly dry.

What is required for cooking

What is Samarkand pilaf from? Ingredients can be found in almost any store. Special attention should be paid to spices. They give the prepared dish an unusual flavor and taste. For cooking pilaf requires:

1. 1 kg of meat.
2. 1 kg of rice.
3. 1 kg of carrots.
4. 5 heads of onions.
5. 200 grams of fatty fat. This component can be replaced with vegetable oil, including cotton.
6. 1 glass of chickpeas. The product is recommended to soak in ordinary water for a whole day.
7. 4 heads of garlic.
8. 2 pods of hot pepper.
9. Salt and spices. For the preparation of pilaf it is worth using seasoning ziru, black pepper and barberry.

To prepare a dish from such a number of components, you will need a cauldron, the volume of which is 8 liters. If necessary, the proportions can be reduced.

Preparation of products

To make the Samarkand pilaw turn out delicious, you should prepare some of its components in advance. First of all it concerns chickpeas. This product should be soaked for a day in clean, cold water. Periodically, the liquid must be drained and changed to a new one. The chickpea must remain in the water before cooking.

Carrots should be cleaned, washed and chopped. It is better to cut it with straw, the thickness of which is not more than 3 millimeters. Onions should also be peeled off and washed. It should be cut into rings or semirings.

It is recommended to wash the meat, and then put it on paper towels to dry it. After that, cut it into nice pieces. Meat will be roasted longer than other foods, but its taste will remain.

Heat treatment

So, how to cook Samarkand pilaf? Most of the products must be heat treated before they are put into the casserole. If fuddy fat is used to make pilaf, it is necessary to heat it in a cauldron. If this product has been replaced with vegetable oil, then you need to pour it into a container and heat until a bluish haze appears. Now you need to lay out prepared pieces of meat in the cauldron. The product must be roasted until it acquires a uniform golden hue. After that, pepper the meat and add salt. In doing so, you need to ensure that the product is not strongly overcooked. Otherwise, the meat will turn out to be tough and not fragrant.

When the product reaches the required condition, you need to add a little chopped carrot and onion to the cauliflower. Fire should be reduced so that vegetables do not begin to burn. Fry food until the onion is golden.

We spread products

When onions and carrots are fried, you can proceed to the next step. At this stage, you need to act quickly. The remaining carrots should be put into the cauldron, and then smoothed. Do not mix all the components in the tank. This is precisely the feature of pilau. Put garlic and pepper in the center of the container over the carrots. Chickpeas should be drained. Peas should be put on top of pepper and garlic. If desired, the chickpea can be smoothed.

Now add all the seasonings. Samarkand pilaf turns out very tasty if it is supplemented with zir, coriander seeds and barberry. Add spices quickly, so that carrots, located on the bottom of the cauldron, do not start to be roasted. After all components are added, you need to pour boiled water into the container.

Samarkand pilaf, the photo of which is presented above, should be cooked on a small fire. Cook the contents of the cauldron under the lid until the chickens are soft.

Preparation of rice

How to cook Samarkand pilaf at home? This is the strength of every hostess. The main thing is to follow the rules and consistency. While the products in the cauldron are prepared, it is necessary to prepare rice. For him it is worth boiling water in advance. For this amount of rice, 1.5 or 2 liters of liquid is required. Boil water should be salted. But not very much. It is worth considering that the salt is added to the cauldron during the preparation of meat. Otherwise, the taste of the finished dish will be spoiled.

The specified amount of ingredients requires two tablespoons of salt. For meat, you only need to spend ¼ of it. The remaining salt should be added to boiled water. Rice should be washed three times in running water.

Adding the last component

Samarkand pilaf, the recipe of which is simple enough and is accessible to everyone, should be prepared in a certain sequence. When the chickpea in the cauldron has become soft, you can add the last component to the pilaf - Fig. The surface of the products in the container must be carefully leveled. In this case, the contents of the cauldron should never be mixed. On top of the chickpea, lay a layer of rice, and then evenly distribute.

In conclusion, you need to pour boiled salted water into the cauldron so that its level is several centimeters above the cereal. After that, increase the fire under the bowl with the pilaf. The water in the cauldron should boil. When this happens, the rice layer needs to be turned over. In this case, you need to act quickly and carefully, so as not to touch the layer of chickpeas and vegetables.

When the pilaf is ready

How many Samarkand pilaf are cooked? The recipe with a photo of this dish allows you to imagine how it should look after cooking. The most important rule is not to mix food. After the water in the cauldron evaporates, it is necessary to collect the rice with a slide. Make holes to the bottom of the tank. You need to do this all over the area of the kazan. When the water completely evaporates, the fire should be reduced to a minimum. After that, close the lid tightly.

Now pilaf should be prepared for another 40 minutes on the smallest fire. Otherwise, the products will burn. After the specified time, the fire must be removed and leave the pilaf under the lid for another 10 minutes, so that it "rests." Even after the preparation of pilaf you can not mix.

In conclusion

Now you know how to properly cook a Samarkand pilaw. Serve it with different salads. In Uzbekistan, a container with a dish such as shakarob was put on the table. This salad is made from tomato and onions. It is seasoned with salt and black pepper. Vegetable oil is not added. Tomatoes are cut into slices, and onions are cut into half rings. All components are folded into a deep container and simply mixed with hands. This salad is ideal for pilaf.