Uzbek pilaf, a recipe for cooking

Among dishes of Uzbek cuisine a special place is taken by pilaf, the recipe of which is passed on from generation to generation in almost all local families. Many housewives believe that making a delicious and hearty pilaf is quite difficult, what is wrong.

More often, take lamb meat for pilaf. It is washed and cut into small pieces. Prepare this dish in a cast-iron cauldron. However, you can take a pan, preferably with thick walls. The bulbs are cleaned and finely shredded. The pan is put on the fire, sunflower oil is poured into it, when it boils, the onion is poured in, the meat, salt, spices, cumin are laid out on top. Lamb with onions are fried until golden brown. After that, it is added carrots cut into straws, a little water, everything is cooked until softened. Then a glass of water is poured into the dishes, its contents are brought to a boil, left on a small fire for an hour. The rice is pre-soaked. When the meat with vegetables is ready, croup rushes to him, the top is leveled, the garlic head is put, if necessary, water is added, which should cover the contents by about 2 fingers. After the water evaporates, the remaining spices are added, the salt, gas is turned off and the pilaf, whose recipe is simple, is left for half an hour under the lid. The prepared dish is served hot on the table.

It should be noted that even when preparing a classic Uzbek pilaf, its recipe , like the ingredients, can differ. Carrots are sometimes replaced with beet or radish, meat, in addition to lamb, can be taken from different varieties, and instead of rice, sometimes put beans or peas. Spices play a big role. You can take a ready-made mixture or cook them yourself. Usually they use red and black pepper, barberry, cumin.

To cook a homemade pilaf with chicken, you can try using the following recipe. To begin with, the zirvak is prepared, which includes all the ingredients of this dish besides rice. In the frying pan, chicken fillets are fried. To make it fried, it is worth holding on a stronger fire, the taste of the chicken is more tender if it is fried at medium temperature. The meat is laid out in a layer in the prepared cauldron. Onions are fried in a pan, cut into half rings, after which it is put on meat. Mix these products is not necessary, they must lie in layers. Next is taken carrots. Ideally, it is cut in thin strips, but you can use a grater. The fried carrot is added to the cauldron, everything is poured with a small amount of boiling water and stewed until the meat is ready. At the end, salt and spices are added. Since chicken meat is prepared quickly, it will be enough for half an hour. If another type of meat is taken, the quench time increases and will be about an hour. It should be noted that the delicious plov recipe assumes a long quenching on a small fire, so the dish will turn out to be more intense.

A rice washed and soaked for several hours in water is laid out on the prepared dirvak. It is spread over the surface with a spoon in such a way that an even layer is obtained. You can take rice steamed, then it becomes more crisp after cooking. The water is poured into the cauldron so that the products are covered from the top by 2-3 cm, boils are made, the fire decreases, after which the dishes are covered with a lid and stewed until the liquid evaporates. Also, several cloves of garlic are added here. Those who love dishes more sharply, you can put hot peppers. After the pilaf is cooked, it is recommended to hold it for another 10 minutes under the closed lid.

On the table, pilaf, the recipe of which is given above, is served in various ways. You can put it on the dish so that the layers remain, with the top meat and vegetables, and the rice below. Another way is to mix all the ingredients and lay the plov on the plates.