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Uzbek pilaf in a cauldron, step by step recipe with photos

Pilaf recipes — hundreds, if not thousands.

Each culinary specialist has his own faithful way of cooking this dish and his own cooking tricks. The most popular type of pilaf is Uzbek plov in a cauldron.

In a pan or a pot, of course, pilaf can also be cooked.

But it is in the cauldron that this Uzbek plov is obtained, which will not be a shame to treat even an expert on Uzbek cuisine.

  • 1 kg of rice
  • 1 kg of lamb
  • 1 kg of carrots
  • 300 ml of vegetable oil
  • 4 small bulbs
  • 2 small dry hot peppers
  • garlic — 2 heads
  • 1 tbsp. l dried barberry
  • 1 tbsp. l zira
  • 1 tsp coriander seeds
  • salt

It is said that pilaf can be cooked from any meat, and from poultry, and even vegetarian. But,.

Every self-respecting culinary amateur will say that he can cook pilaf. At least he himself c.

In Uzbekistan, they are able to cook everything, and the profession of a cook enjoys unquestioned respect. Dishes in.

When culinary historians (including Pokhlebkin), finally, began to study the recipes of pilaf.

Well-cooked Uzbek pilaf is so tasty and beautiful dish that has long been over.

For some reason, some commentators believe that any Uzbek knows how to cook real plov)) This is about the same as every Russian should be able to play the balalaika, cook borscht and be able to overcome a bear 🙂 And the recipe is good))

Valeria, we do not claim the best recipe for Uzbek pilaf, but everything depends on the strength of the fire, on the dishes and on the ingredients. Pilaf is a thin thing and you have to feel it. It’s not even fry potatoes, although with it, too, a lot of questions arise.

We wish you to find the perfect recipe.

Cooked pilaf according to your recipe, as in the search query the link to the site is the first. Did not work out. All zirvak burned, in the end, turned out pilaf with a dense taste of smoke.

Although familiar with the site, I cook in many recipes, always all the dishes are excellent.

Perhaps I will look for other options.

What a shame in this recipe, they forgot about the most important and indispensable seasoning for pilaf — turmeric.

There is no need to wash the rice until transparency, a couple of times is enough, from where this bzik went I don’t know, in the East water was always in short supply, so no one was so careful about washing rice.

Thanks for the recipe!

The pilaf always turned out delicious, but yesterday decided to look into the Internet for an interesting recipe for pilaf, iiii, pilaf turned out to be excellent, I added a little raisin and barberry from myself, the spouse appreciated! Ps i haven’t got anything&# 128077;&# 127995;&# 128522;

Cooked Uzbek plov.

Everything turned out great, cooked in a slow cooker.

Nothing burned.

Burned all fuck!

He put the rice and water on the maximum fire as it was written, the water evaporated, but not all, so the meat burned, and the rice is still raw. Left without lunch = (

I read the second such recipe and do not catch up. Fry the onions until golden, put the meat and fry until crust.

While we fry the meat to the crust, the onion will already turn black. Put the carrots and fry until soft.

As long as we add carrots, the meat will dry out and the onions will already burn.

Correct me, where am I wrong?

A good recipe for pilaf! Always do it! THOSE WHO HAVE A CARROT.

My first 4 times, too, everything was burning. You just need smaller meat and a large carrot!


And so awesome!

It turned out very tasty, thank you, now I cook Uzbek pilaf only according to this recipe.

Jahangir, thanks for the addition!)

Rice should be washed before the bookmark itself, and not the first step, and then porridge-Malasha will work!

And no need for 3 cm. Pour water into rice! ))) And then, cold water should be poured into the zervak ​​in order for the meat to be tender and the rice in the cauldron with boiling water.

Zeru sypyat on rice, and not in the wreck.

An excellent recipe for pilaf!

I did everything as it is written, with some exceptions: I fry the first onion until black, and got it out.

Then he immediately threw the meat into the boiling oil, fried it to the crust and already in the meat, onion rings + carrot.

Well, salt, as they wrote in the comments — one and a half tablespoons with small slides — just right on the Kazan 4-liter.

PS The meat took beef, and hot pepper — 1 pc.

I did it all, thanks for the recipe. The first time I cooked Uzbek plov and everything is very tasty!

The recipe itself is specific, too much about time and about centimeters, for example, for me, I just can’t give a stove a big fire.

It is necessary to prescribe guidelines as it should look, and most importantly, why everything is done. We do not just want to cook pilaf, we also want to understand why this or that action is done!

And it turned out very well and very tasty, I am afraid that one day will not be enough, we all devour) Thank you!

Polina, you need more salt, about 2-2.5 tbsp. l You need to check this: zirvak should be saltier than you would like. When rice soaks in salt, the pilaf will be as it should. As for burnt rice, you need to focus on your plate.

Ideal if you have a gas stove and a divider.

Owners of electric stoves, perhaps, it is better to remove the cauldron from the heat, wrap in several layers of newspapers, and then wrap it in a blanket so that pilaf "reached".

My pilaf from the bottom burned while the rice evaporated for 30 minutes. (((((At the very end .. so insulting: (And another question .. How much salt should I put?

I put 1 tablespoon without a slide (even a little less) ..- For some reason, it’s not salty at all ..

pilaf should not cook like that. this is even understandable to me, a person far from real experienced pilowers. being a student, this dish cooked up almost every day, because it is cheap, satisfying and not troublesome. therefore, there is some practice. Pilaf — very elegant in terms of the cooking process — this is one of the main reasons why I love it so much. plov is an art, and such recipes will not give you the pleasure to delve into it. smiled the council to ignite the oil until the smoke and fry the onion before charring. some Uzbeks really did that, but this was due primarily to the fact that Uzbekistan itself was often prepared with low-grade cotton oil, which, firstly, was refractory, and secondly, it had not the most pleasant smell. Most of those who cook this recipe will use sunflower oil — there is no need to heat it, just like that cotton from the shelves of Russian stores. Why all these abstract five minutes, after ten minutes, pour water in a layer of three cm. It’s just ridiculous! it makes no sense to specify the time, but it makes sense to focus on temperature, smell and appearance. otherwise, under certain circumstances and nuances, a bad result can come out. in pilaf, it is important to know at least the initial theory of what is based on and why. There are enough articles and literature on this topic, the main thing is not to be lazy to use the search.

Everything burned out! Everything is gone, house, car, money.

Do not cook with this recipe!


Plov is one of the most delicious oriental dishes and one of the most favorite dishes of our family. I want to share with you one secret that I have repeatedly checked.

Onions should be added to the oil before roasting meat. But if you add it after roasting, then the smaller the onion, the crumbly rice will be. Onions stick together rice, unfortunately.

Here is such a little secret that can help you in preparing the largest pilaf.

The best pilaf in my life&# 128525;&# 128525;&# 128525; Despite the fact that zirvak was slightly burnt, I will cook this recipe more than once! As commented below, I will cook in appearance and my feelings&# 128522; Rice took the laser and found a yellow carrot, very tasty&# 128523; Nothing stuck, risink to risinka&# 127860;

Cooked pilaf strictly according to the recipe. Everything turned out as it should. From myself, I added garlic during the fire, after 30 minutes I removed the heads and left to stew further.

Barberry add more than written about 10 g. I am cooking not by the minutes but by sight. If I see what’s ready, I start the next stage.

At the end I add garlic again, but in fig.

Pour water at 1.5 cm. That’s enough. In general, the size of the water depends on the width and height of the dishes (personally my opinion), but it is better not to add than to get porridge.

I think everyone cooks in their own way, the main thing is to make it tasty.

Thank you very much for the recipe. Now Uzbek plov is cooked only in this way, with lamb, chicken and pork. I have never added coriander before, but this is such a highlight!

Also rice — devzira.

The result is simply excellent!

Thank you very much for the recipe for pilaf!

It turned out very tasty.

Excellent result!

Never added coriander before. Today I did everything according to the recipe, I also bought rice from Uzbeks on the market.

How tasty it turned out!

Thank you very much.

Mila, usually those who constantly cook on the electric stove, have long adapted to it and understand how to turn down and add fire. As for onion roasting.

First, the size of the bulbs is small, as indicated in the composition. Secondly, you had to fry them to a dark color, in this case, the oil will definitely not be cold, but the onion juice will evaporate, and everything will be fine with meat if you add it in portions. Saffron is not the most characteristic spice in Uzbek pilaf.

More often it can be found in the Azerbaijani kitchen.

On an electric stove, it will not be possible to immediately add or reduce fire, which may therefore not work.

It turns out like porridge. After roasting such a quantity of onions, meat (3 large onions give a lot of juice and quickly cool the butter!) Does not fry at all, since it no longer gets into the butter, but into onion broth, and the meat itself gives a lot of juice, the carrots are also cooked in this sauce . The hour of stewing under the lid does not remove the water, and then it is not necessary to cover the rice with boiling water, and it is not necessary — it is in the water.

Where’s the saffron?

In other recipes, it is Uzbek plov that often uses saffron, not coriander.

Almost do it.

Hot pepper, put a pod-two when the oil is still hot, then throw it away.

And rice after washing my asleep in a bottle of mineral water for two to four hours before cooking.

Hello! Cooked pilaf by "your" looking ahead to the recipe, I’ll clarify that I had cooked pilaf before, and the recipe seems to be one for the whole world, or rather for us, for the masses, and it seems that everywhere, as if by agreement of those who do not want to disclose This recipe of preparation, it is mentioned that it is necessary to pour boiling water 1-4 cm from the surface, but in fact it is because of this nuance that instead of pilau, we always get KASH. One good friend of mine somehow advised me not to pour water on me, but to pour it, because if we pour it, we get what. Correct! Porridge! And the rest, of course they do not deceive us, all according to the recipe, except for this "flooding", and you know, I followed the advice of my friend, and oh, a miracle! A grain to a grain, as there should be a real pilaf! So the Uzbeks only nod their heads, but the sharper, as we know, does not reveal his secrets.

Guest, perhaps such a comment: "everything burned out" — This is the best comment you can leave.

Everything burned out. what "everything"? Home, sofa, match, pilaf, cauldron?

What exactly? If you write a comment, why not express it more clearly?

At least not for our sake — the editors of the site, but for their "colleagues" — other users.

Everything burned out.

Don’t even try to make this recipe.

Vasya, under the hood.

And zirvak stew covered with a lid?

Or do not care?

For those who do not want to eat too fatty pilaf, they can, like me, do not strictly adhere to the recipe, and at the minimum use oil.

First, I fry the onions and carrots, then add the meat, cut into small cubes, it all stews under the lid, slightly ajar. When the water is gone (as a rule, this will coincide with the degree of readiness of the meat), I salt, pepper, add the desired spices and send the rice soaked in advance with water (I wash it and pour water overnight in a ratio of 2 to 1). I mix everything, stick laurel leaves, garlic.

I put a lid on it and put it on a small fire (the water will just go away).

The recipe is wrong, first fry the meat to the crust, and then the onion.

Otherwise, the meat will not roast at all.

Alexey, properly laid pilaf is pilaf on a large deep platter.

It must first be mixed well (after pulling out the garlic and hot pepper, if any), and then put on a plate in a slide. Garlic and pepper are put on top))

Cooked pilaf for the second time in my life — according to this recipe. The first time, long ago, it was sad, after all, you need to have some experience in the kitchen, so that it can work with soul and taste.

Yesterday cooked beef pilaf for about 2.5 hours. Spices added — barberry, cumin, coriander, paprika, hot chili to taste. I was guided by this recipe, plus I re-read various sources about the preparation of pilau.

My findings: — frying the bulb first gives the oil, even if it is ordinary, smell and taste — I read that a good zirvak (meat + carrots, onions, oil) should be filled with smells and tastes of meat, onions, carrots, by analogy with broth — the more meat and vegetables give their taste to water, the richer the broth. — the longer and quieter (it should not seethe) zirvak stew, the result will be more tasty pilaf. — carrots cut into strictly large bars, onions medium in thickness half rings. They will lose a lot in the volume in the process, at the same time, sliced ​​and not grated carrots will give more juice to the oil. — in the process of cooking you need to regulate the fire, I intuitively added and reduced the fire, of course, the professionals clearly know when to do it. — I read the comments and decided to fry the meat until lightly crusted before frying the chopped onion, then everything according to the recipe.

As a result: the result was a crumbly, moderately oily, amazingly fragrant rice with a sweetish aftertaste of carrots, onions, smell and taste of roasted meat and spices.

Thank you for such a detailed recipe, be sure to try to cook. But I want it in the cauldron. And I also want exactly how to lay out as it should be with what?


I really liked pilaf, although I cooked according to two recipes, but I haven’t eaten such yummy yet, zira gives such a wonderful taste mmmm. Thank you very much.

Now languishing under a plate and a lid.

I did not soak the rice, I somehow missed this moment, but it remained not cracked. Homework can not wait when it will be ready

Far from being a novice in cooking, for 20 years of family life, all the dishes that require a creative process are prepared in the family only by me. For the first time I decided to follow the recipe for sure (I cooked a plov before, but a little differently, who I can share with you). The recipe attracted just the unusual cooking and "playing with fire"that in the end everything killed. Onions and carrots burned, the meat turned into dried.

I will try to apply this recipe again, but with adjustments. "Put onion and, stirring it, fry it to dark brown color, 7 min." — I would have roasted it until just, golden. " Add meat and fry until crusted.

Put carrots, fry without stirring, 3 min." I would have mixed it and in a minute reduced the heat to medium. "Rinse the rice again, let it drain.

Put the rice on the zirvak evenly, increase the heat to the maximum" — I would not increase, but bring the rice to half-ready, then garlic, slaps with a slotted spoon, holes in rice, a plate, a lid and over low heat until ready.

No, for pilaf, meat is fried in oil (fat), which should be quite a lot.

300 ml. Oil is not too much?

The recipe is wonderful, and everything is painted clearly, how much, how and when. I cooked for the first time in my life, not counting scrambled eggs. It turned out very tasty, so the children said, but they can not be fooled.


The first time I bought lamb and chose your recipe for Uzbek pilaf, everything worked out the first time.

She cooked for her birthday, and looked beautiful on a common dish and tasty.

Thank you in general.

I cook the fourth time for this recipe.

It turns out very tasty.

For the first time I didn’t leave the recipe at all, I did everything as indicated — it turned out great. Other times she cooked everything according to the recipe, with the exception of meat — with duck, chicken.

However, it also turned out great. Thanks for the recipe)))

When the salt is indicated — read carefully p.5. How many — on their own understanding.

All dishes are prepared in the editorial kitchen equipped with electric stoves, if you are interested.

About the salt does not say when and how much It would be nice and indicate on which plate the original was prepared. If ever cooked)))

Alexander Vladimirovich, I am probably not such a gourmet as you, but already 3 times I made pilaf according to this recipe and it turned out very tasty.

Even with the Uzbek talked. told him this recipe, he said it was a classic.

just sometimes bastard from these experts. fry the onions until dark, cook the carrots. you will be that it will be. Yes, and when was the last time, was this PILAVOM pleasing you?

Zira —— this is kumin. for pilaf and for meat dishes. I will be happy to help you . on cooking Uzbek dishes. I usually domahozayka love to cook and bake))) Write answer ALL)))

I personally think that it is better to cook pilaf in a cauldron on an open fire and you should not experiment with all sorts of spices. In order for the pilaf to be tasty you must choose a good variety of rice I advise Kuban " AMBER" it is crumbly but loves a lot of oil, onions and carrots should be juicy, but it’s better not to mess with garlic, it gives a special flavor to an amateur.

It is necessary to chop carrots finely roasting for at least 30 minutes after pouring boiling water and boiling for at least 40 minutes not to overdo it with the amount of water so as not to get porridge in place pilaf.

Kusi ochai khamata gom))) And why did it all take what pilaf is called Uzbek.

Samarkand, Bukhara plov is a Tajik plov, and indeed the Tajiks are the indigenous people of Central Asia))) And the rest of the people who inhabit Central Asia are the nomadic people that Lenin gave the nation and territory. so all these are myths and echoes of the Soviet past called red turkistan.

For the first time in my life cooked plov! Everything worked out!

Hooray! The rice is crumbly and not burnt. Thanks so much for the recipe!

I still put turmeric.

The recipe is good!


You can still add chickens!

I formed the opinion that the guest dated 07/13/2010 is Stalik Khankishiyev. But why accuse Alisher of plagiarism," the recipe is almost true copied from the book " I do not understand. The recipe is good and correct. Plov really turns out tasty. And so, are there a few people who lived in Uzbekistan?

In the recipe of any dish there are general rules for its preparation.

National dishes cannot have one author. it is not necessary here to challenge the rights of who is first, who is second.

Real jam!

Yummy turned out!

I got a very good pilaf, thanks for the recipe!

Last time, the pilaf was not terribly tasteless, now happy. I hope everyone will please, because I myself love pilaf)

Thanks for the recipe.

Uzbek plov cooked several times, did everything clearly step by step, very tasty, very.

Usually the onions are fried to black when cotton oil is used. This is to remove the smell, and sunflower oil can simply be heated.

How long it takes to soak the rice depends on the variety of rice.

There is rice which "loves" water which is "does not love" for this reason it is advisable to always use the same variety of rice.

Rice pre-soaked for 2 hours in salt water!

""and why in the beginning, fry onions to black? «» The smell of oil in the old fashioned way so knock! very tasty and fast pilaf recipe, all my friends are delighted. one

Just cooked and tried, VERY TASTY!

It was worth the time and effort!

Thank you so much for the recipe!

Read, Spean http://ru.wikipedia.org/wiki/%D0%97%D0%B8%D1%80%D0%B0_%28%D1%80%D0%B0%D1%81% D0% B5% D0% BD% D0% B8% D0% B5% 29

How many people — so many opinions! There is a certain recipe — but it’s not possible to follow it in the way)))) Therefore, prepare as your soul prompts, experiment!

The main thing that was delicious and enjoyed your family!

onion burned out. pancake had to cook in the old manner. Put the onion when the meat is almost ready and 0.3 liters of oil per 1 kg of rice. OO very much

Ah, it was written to fry the onion to a dark-gold color, waited for that moment, but the meat, the onion becomes too black in color 🙂 🙂 I had to fry the onion less!

When the rice is covered with a cauldron cover

and why in the beginning, fry the onions to black?

maxim_dn_ua, an onion head is fried in an authentic recipe, when pilau is prepared in cottonseed oil (in Uzbekistan, this is a common thing), to discourage its strong smell, there is actually no need for this roasting recipe, but for some reason they leave the charring recipes 🙂

Now in the process of cooking. It smells sooo delicious.

Tell me, why did I fry the whole onion at the very beginning?

And I always fry the meat in large pieces to the crust and the very first When the pilaf is ready, the meat is pulled out and cut into portions. this way the meat is tender and soft

An excellent and tasty Uzbek plov recipe, but since I have problems with my stomach, I am a little bit fat, but sometimes I indulge myself all the same, I just drink polysorb.

I do not know, everything is so confused.

I cook on a fire in a cauldron as I feel. From the beginning I fry the onion, then the carrot until lightening, then the lamb carcass under the lid in its own juice. Then, after the lamb is ready, I fall asleep rice, and pour water on a finger and a half.

Spices, turmeric, barberry, (the son doesn’t like spicy food, almost no bed of pepper), a bed before meat is ready. After the readiness of the rice, before removing, I put garlic and unpeeled cloves in the rice. Another 20 minutes, and the pilaf is ready.

The main thing is not to mix it until ready. Stir and poyoesh.

Lamb large pieces, preferably with a bone.

It’s like any national dish. "native" — everyone has their own recipe, their own secrets!

For this many thanks.

I will definitely try!

Esli miaso ne baranina, to lu4she obzarivat ego otdelno zatem perelozit v kasan

The recipe for wedding pilaf (festive) that Uzbeks make (oshpazy) at large events. 1. Meat -800 gr. (lamb or beef, you can 50 to 50) 2. Fat mutton (dumba) — 200 grams 3. Rice "Laser" or another long-grained (Chinese) 4. Onions — 5 medium onions 6. Yellow carrots (if not red) — 800 grams 7. Dried peas 1-1.5 faceted 200 grams. cups 8. Raisins (raisins) yellow-brown 1-1.5 large tablespoons 9. barberries 1 tablespoon large spoon 10. black pepper peas 10 pieces 11. sesame oil (or sunflower) 300 grams 13. sir 2 tablespoons 12. salt -Pour the butter and put 200 grams of fat tail, melting it to a red crust.

To give the taste of oil. We take out the fat rump and put it aside for now. — Fry sliced ​​pieces of meat until half-cooked (about 5-10 minutes) in hot oil, then add chopped onion to rings and continue frying until golden onion; — Put the carrots and fry for 3-5 minutes, salt and add 1 tablespoon of jira; — Fill all with water (better prepared hot boiled) and put already cooked almost ready peas and bring to a boil. We try salt, the salt should have a slightly salty taste of salt in order to bring down the taste of sweet carrots (it is necessary, because then you will not have the opportunity to add salt); — put the washed black peas, barberries and raisins on top of the cauldron on the prepared mass and cover them with already prepared and washed rice (for 5-10 minutes, wash the rice with warm water (boiled and cold until clean and clear of water, mix the washed rice with the rest of the jira); — water covers the rice laid down after washing with 1 cm even layer, turn on strong fire and focus on the fact that water is taken by rice or boils with steam — after the water has become at the level of rice, we remove even the upper layer of rice in a circle around the cauldron changing places with a lower layer of rice.

This operation is done 2-3 times (the first moment when this is done, I have already said); — try the rice readiness, as the rice will be half ready, i.e. the top layer will be soft, but there will be a raw heart core, once again we change the layer from top to bottom, on the sides we protect rice from the walls of a hot cauldron (in the form of a pyramid) with a skimmer so that it does not stick to the edges and look at the oil.

If there is not enough water for rice, we add a little water .. approximately 50 grams each and close the lid .; — and put on a slow fire, open after 5-10 minutes each time, we look so that the rice does not dry out due to lack of water (it depends on the rice itself, because each rice in its own takes a different amount of water).

If only the oil boils and the rice is not ready and we dry we add water a little bit (50 grams), while changing the top layer to the bottom; — the pilaf will be ready when the eggs completely take their water, swell, but do not burst and do not become too soft, stick to each other or do not dry out and the reverse process does not take place when the rice begins to lose its mass and size.

The situation is such .. the rice took the maximum amount of water needed without being overcooked, but it simply took distinct forms from the water and oil, where the oil does not allow them to stick to each other and the rice does not break or crumble))). After that, the ready-made pilaf is gently mixed, rice with the lower part with meat, butter and carrots. The carrots, if properly laid, should not lose the shape of the straw, do not disappear into rice, as is often the case with strong overcooking.

Raisins should be whole, swollen and not smeared with barberry. Here is a recipe for the most genuine Uzbek plov that is prepared in large kazanas for weddings for 250 or more people.

At home, it is also delicious, just need a little insight into the process.

Comrade of July 13, I laugh: Let’s prepare the meat: we will cut it into half-and-half centimeters cubes) Obviously, a friend is going to fry these cubes and stew. The question of backfilling: will it be possible to examine these cubes in the finished swim with the naked eye? ))

I can say that I go and raisins and dried apricots and prunes.

But the main thing that was zira.

And so, plov even performed by Stalik is already a daily occurrence.

sarimsok palov (pilaf with garlic) 1) oil melting, 2) cooking zirvaka, 3) laying rice.Na-1kg rice-300g of meat, 200g garlic, 250g-fat, 400g-carrots, 3-4golkovki onion.sal and spices — to taste. Zervak: half-onions, meat-slices, carrot-straws. Fry alternately until golden brown, stirring continuously. At the end of spice frying.Salted water is added in two steps, 1 part in a warm box. Content should boil on weak on fire

The calmer the boil will be, the more tasty the pilaf is. After laying the rice increase the fire. Make sure that the zervak ​​does not mix with rice.2 A part of salted water is added to rice and should exceed one inch-2.5 cm. Once the water boils away at the level of rice, put the garlic, pre-cut the garlic bottom and press it into the rice. cover and cook until ready rice on low heat. When the pilaf is ready, turn off the stove, and then collect the rice in the hill, in the center make a hole to the bottom.

Cover the top of the cauldron with a clean napkin, then cover it with a lid for 15 minutes.

standard recipe. What is there to raise the hype because of him?

It is ideal to cook pilaf on the street, because you need a strong source of heat. To do this, you need to have a large cast-iron cauldron to constantly stir the pilaf, not allowing it to burn.

Never in recipes of cooking do not write how many minutes one or another component needs to be processed. Time depends on many factors: dishes, source of fire, cook skills, product characteristics.

Indicating time is a sure way to lead an inexperienced person to failure, he will do everything by the minute as it is written, and in the end you will get rubbish.


Why did not say that the rice should be washed immediately before adding to the pan? Rice — cracked

For the guest from July 13, 2010. This recipe appeared on the site much earlier than Khankishev wrote his book.

So you are more careful with such conclusions — look silly.

All would be nothing, and the recipe is almost correctly copied from the book of Stalik Khankishiyev, and the pilaf is almost Fergana, but carrots cut into 1cm sticks is something, did anyone eat pilaf with such slices in Uzbekistan? I think not, by prescription S.Kh. you need to cut everything into a long straw 3 by 3 millimeters. Next Prepare the meat: cut it into 1.5 cm cubes, set the bone aside, and if there are slices from the back with ribs, then divide them one by one ribs and also set aside. If you prefer clean flesh — without ribs and bones, you can use any brain bone remaining after cutting meat. We will sort out the rice and carefully wash it — until perfectly clean water flows from it.

Then soak it in plenty of warm (but not hot) water. As we remember, a lot depends on the time of soaking the rice.

Now in a very hot oil (or fat, melted from fat) lower — carefully, so as not to burn with oil spray, lamb bone and lobules from the back.

The ribs are fried very quickly: they turned over one or two minutes, five or six minutes, and they became beautiful, golden brown. The bones should also get a golden color. We take out the meat from the cauldron and put it in the bowl.

Once again we wait for the oil to warm up, and drop the onion sliced ​​into the cauldron. Fry it gently, sometimes stirring, until it is red-golden in color.

All the water that was in the onion should evaporate, otherwise the meat that is waiting for its turn will be stewed, not roasted.

The fire still does not diminish!

Speaking of oil. There is a rather risky, but effective and quick way to get rid of the smell of oil. When the oil begins to smoke, some cooks, in order to save time, instead of roasting onion heads, sprinkle a tablespoon of water over the surface of the oil.

Water instantly boils, streams of steam soar from the cauldron, dragging along and unnecessary odors.

But, again, this is a dangerous way — splashes of oil can seriously burn the cook.

And if you cook in the room — it is scary to think what will happen to the walls of the kitchen! Now we put the pulp of mutton in a cauldron and fry the meat, sometimes stirring it, along with the onions. Waiting for the appearance of a beautiful crust on the cubes of meat, evenly fall asleep carrots.

After two or three minutes, mix it over the entire area of ​​the cauldron with meat and onions — carefully, so as not to break the carrot slices. Fry it, stirring, for 10-15 minutes, by the end of frying we reduce the heat to medium, pour some of the jira. Carrots should be soft and produce a «smell of pilaf.»

If there is no smell, then you need to fry on. Speaking of salt. IF YOU understand with horror that you have oversold zirvak, put one or two peeled potatoes into it.

First, it will fix the situation with salt, and secondly, the potatoes will also be very tasty, and you will be happy to eat it later. Speaking of home supplies.

Freshly cooked zirvak, by the way, has been well kept for quite a long time (in the refrigerator, of course).

It is possible, holding the pilaf, to stock up the zirvak a little more than is required for one time, to pour part of it, to cool it, to put it in the refrigerator. A few days later, meeting unexpected guests, quickly warm up and lay rice, while receiving ready-made pilaf in less than an hour!

Pour in boiling water, so that everything is covered with water for a centimeter and a half. We omit whole garlic heads, previously cleaned of external husk and roots, and whole, without damage, paprika.TPF 1 FPT Speaking of rice.

Be careful: water from the rice must be drained immediately before it is laid in the cauldron. Soaked rice, left without water, dries out quickly enough, while the whole disperses into rings, cracks and bursts.

As a result, it will be a shame: plov is made of cheap rice chops, although at the beginning you started using a thoroughbred expensive variety. Speaking of water.

There is a proven way to find out if there is water at the bottom of the cauldron, under a layer of pilaf, you just need to pat the rice surface with a skimmer.

If there is still water, there will be a smacking, squishing sound.

And if there is no water, the sound will be deaf and elastic.

We return to the cauldron lobules from the back or bone, which was fried at the beginning. After everything boils, you need to turn down the fire to «just above the very minimum.» Everything should boil in an open cauldron for about forty minutes, no less.

The water should be boiled off gradually, and the remaining broth should become transparent and acquire a rich red-brown color. TPF 2 FPT Having achieved the desired color and consistency, we again add fire to the maximum, salt. If you cooked with a bone — remove it, it is no longer needed. TP 1 PT If your pepper is fresh, juicy, then it can be done later, if it is dry and hard, then right now.

The same applies to garlic — if it is spring, young, it can be put in pilaf much later, along with rice. It does not matter whether she likes baked garlic and pepper or not: in any case, they should be put in, even if you throw them away. TP 2 PT “Where is the barberry?

In this Uzbek pilaf there must be a barberry! ”- well-informed readers may be indignant. Well, put and barberry, if you want. That’s it at this stage and put.

But, honestly, not in the barberry business! What we have done is called zirvak.TPF 1 FPT Now we carefully drain the water from the soaked rice, we lower it evenly into the cauldron with a skimmer, leveling it on the surface, and fill it with about a liter of boiling water — not to damage the rice layer.TPF 2 FPT We add fire to “supermaximum” — it is necessary to boil as soon as possible and over the entire surface. For this, you can even break the rules and cover for a moment with a lid!

If only it boils, so much so that the oil floats upward, and then, in the process of boiling rice and evaporating water, again falls down, enveloping every grain, — then there will be pilaf, and not sticky porridge with meat!

In no case do not mix rice with the bottom layers of carrots and meat, only level the rice surface if necessary, and adjust even boiling, shifting the rice from where it boils less or does not boil at all — where there is active boiling, and level it again . Speaking of pepper.

If YOU forgot to put dry pepper pods in time, then there is a clever way to correct this error. Just before the pilaf closes, when there is no water left in the rice, cut off the tails of the peppers, shake out all the seeds from them and insert the sharp end into the rice. In the peppers themselves carefully pour a little boiling water.

And close the pilaf lid, as usual.

Peppers turn out well baked and very tasty, while not giving too much spice to the very pilaf. TP 1 PT Usually, salt for such an amount of raw products requires about a tablespoon of a slide, but it is better to try: the broth should be slightly salty, since some of the salt will then take in rice. TP 2 PT Here it is important not to pour too much: each time, the volume of water is selected in accordance with the properties of rice, the power of the flame and other things.

It is better to pour a little less and add sweat, hem trail and immediately spoil everything. We need all rice to be covered with water for about a centimeter and a half, nothing more.

When the water completely leaves the surface, try rice. He, who has noticeably increased in volume, should not crunch on the teeth.

That is, rice is almost ready, and the water in the cauldron should not remain at all.

Move with a slotted spoon from the edge and look: is there only oil or does something squish on the bottom, raising steam? By the way, about fat content. Very rarely, but sometimes it happens that there is too much oil in the pilaf.

In this case, you must take a stale cake (or churek, or maybe even pita bread), spread it on thin plates and place them at the very bottom of the cauldron. These pieces will absorb all the excess oil, leaving as much as necessary. If the water remains a bit too much, make holes in the rice layer so that the bottom boils more intensively; you can even move the rice layer along the edges even with a slotted spoon.

If, on the contrary, the bottom is dry, and the rice still crunches, add a little boiling water (literally a quarter cup, if it is not enough, it is better to pour it later). However, if everything was done correctly, then there is no need for these actions.

Feeling that everything goes «as it should» and the remaining water is about to evaporate, reduce the heat to the weak, wait until the water boils away completely, and reduce the fire to the minimum. Now sprinkle the rice with lightly ground zira and close the cauldron with the tightest lid.

If you do not have a lid that would cover the cauldron perfectly, cover it with a large dish (it doesn’t matter if there is a small gap around the edges), and then another lid. We are waiting for 20-25 minutes and open. Be careful — the first steam jet is very hot!

Loosening rice, we find pepper pods and garlic.

Carefully, so that they do not break, we place them on a separate plate.

Stir everything thoroughly, shaking the rice. Lobules of the back will come across — we will catch them too and we will postpone for now.

We spread pilaf on a large round dish in a heap, arrange the heads of garlic at the very top, decorate everything with pepper pods and back pieces.

And — suffered. Pilaf eat with spoons.

More correctly, possessing a well-known skill, is his hands. But not with a fork! There is plov with a fork — to insult the chefs: the fact is that a well-produced pilaf must be crumbly, this is one of the most important criteria for its quality.

Well, how to eat crumbly pilaf fork? He will crumble!

Fork good pilaf, you can only try. Moreover: everything will be exactly in line with Eastern etiquette if there is pilaf directly from the large common dish in which it is served.

A goth who loves spicy, breaks off a piece of pepper and squeezes the contents right on the rice in front of him. The garlic turns out to be unexpectedly tasty, it is broken into cloves when it cools slightly, and the contents of cloves are also squeezed into rice: this baked pulp will support your appetite when it first appears that you are already full.

After the pilaf, we do not drink any alcoholic drinks and no refreshing soda.

Only hot tea.

Green, of course!

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