Pilaf

Category: Culinary recipes
Kitchen: uzbek
Pilaf

Ingredients

Meat - lamb
or beef or pork
2 Kg
Uzbek homemade rice
varieties
3 Kg
Carrot-yellow, red 1 kg
Onion 1 kg
Vegetable oil, plain and cottonseed
(can be sesame)
Salt, ground black pepper
Bitter pepper 2 pcs.
Garlic large heads (do not peel) 2 pcs.
Zira 2 tbsp. l.

Cooking method

  • The most important thing for making pilaf, on which the success of the event depends, is a real cast-iron cauldron. In our "farm" we have 4 cauldrons of different sizes. In this case, we choose a cauldron for 28 liters, since there will be guests and a lot of pilaf is needed.And we also need a special aluminum skimmer with a long handle (it is usually given when buying a cauldron in addition). This time, pilaf was cooked for 20 people.
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  • We, frankly, prefer pork. The meat is cut in medium pieces of 5 cm
  • First, the rice must be sorted out, removing stones and sticks. Usually we sort the rice on the eve of cooking and in 4 hands it goes quickly.
  • Wash, peel and cut carrots into 4-5 mm wide straws.
  • Peel the onion, cut into large rings. Leave one onion intact.
  • We light the cauldron and pour about 400 gr into it. cotton and 400 gr. regular oil. Heat the oil to a boil and place one peeled onion in the oil. This is necessary in order to add spice to the oil and remove unpleasant odors from the oil. During cooking in the cauldron, 4 palens should constantly burn, no more.
  • Pilaf
  • As soon as the onion has become golden, we take it out with a slotted spoon and discard it.
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  • Put the meat in the cauldron. I don’t use the fat tail, because the mutton fat begins to solidify at a temperature of 37 grams. and if you do not drink hot tea (which the inhabitants of Asia constantly do when taking pilaf), then it causes severe heaviness in the stomach. And it is not recommended to drink votka with lamb pilaf at all. since fat tail fat will immediately solidify in the stomach and esophagus.
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  • So, we fry the meat. Fry almost until tender until golden brown. The readiness indicator is the movement of guests towards the cauldron to smell.
  • As soon as rave reviews appear in the address of the meat, accompanied by a friendly rumbling of bellies, we add onions cut into large rings. We do not grind the rings, we cut them approximately 5 mm thick.
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  • We fry the meat and onions together, stirring occasionally, until the onions acquire a golden color.
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  • So, it's time for the carrots. We definitely take 2 types of carrots: yellow and red. Yellow for taste, red for color and juice. Add chopped carrots to the cauldron. Carrots must be cut into large pieces with a knife. And we fry along with meat and onions, stirring occasionally. We fry the carrots for a short time, until golden brown. At this stage, the contents of the cauldron are called zirvak. Salt and pepper the zirvak, add about a spoonful of cumin. Close the lid and let it stew a little.
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  • Now it's time for rice. It is necessary to rinse it in cold water at least 5 times (it is not necessary to ideally clean water). At the end, I pour the rice with water and take it closer to the cauldron. While the rice is waiting for its turn, it should be in the water. Before putting the rice into the cauldron, drain the water, and carefully spread the rice with our hands in the cauldron in a circle.
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  • Add a little water so that it covers the rice by about a finger. Salt, add the rest of the cumin, the whole head of garlic (do not peel!) And hot pepper. We close the lid and forget for about 30 minutes. We make the fire in the oven minimal. 2 palens should burn slowly.
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  • After 30 minutes, "rake off" rice from the sides of the cauldron with a slotted spoon. This is to prevent the rice from burning. Mix the rice with a slotted spoon without lifting the meat.That is, we only stir the rice so that it does not fall on the bottom of the cauldron. A layer of meat, carrots and onions should remain between the rice and the bottom of the cauldron. If you feel that there is not enough water, you can add the required amount to bring the rice to readiness. The fire can be extinguished and only coals can be left in the stove.
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  • As soon as the rice is ready, the contents of the cauldron are gently mixed and left on the coals for 20 minutes.
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  • We take a real Uzbek dish for pilaf and put chopped tomatoes and onions around the perimeter. We transfer part of the pilaf from the cauldron to the dish. The rest of the pilaf is left to add.
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  • We put on the table and invite friends, although be sure that no invitation is required.
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  • That's how much is left after everyone has eaten the first plate.
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The dish is designed for

30 people or for a week of use

Note

Pilaf Adapted for central Russia.

Sorry for the quality of the photos. Something happened to my phone, and I drank it before cooking pilaf. Hopefully soon I will cook again, so to speak "close the season" and then I will take good pictures


There is such a "national omen" - As soon as a cauldron appears on the farm, everyone immediately forgets about the barbecue. And this is true. We have 4 cauldrons of different sizes. For those who are interested in the magical world of cauldrons, I can recommend a cauldron of at least 26-28 liters. It will seem to you that this is a huge size and that you do not need so much food, but I must tell you that in any cauldron you can cook even one portion of food. After all, the larger the cauldron, the higher its efficiency and cooking turns into a fairy tale.
The cauldron in the photographs is designed for cooking pilaf for about 40 people, but my wife and child and I often cook for three
Pilaf
Summer, summer cottage - pilaf time!
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And I traditionally cook pilaf in our family. I will say right away that there are several pilaf adapted for Russian stomachs and differs from Samarkand in that the pieces of meat are cut finely enough, and at the end of cooking the contents of the cauldron are mixed. We do not like it when rice, carrots and a large piece of meat are placed separately on the plate, which must be torn into pieces, combined with rice and carrots, and only then sent to the mouth.

On a note! Of all the seasonings for pilaf, the most important and ONLY is only ZIRA... There are many options for pilaf, where chickpeas, cherry plum, etc. are added .. but this is not our option. I several times flew to Tashkent, Samarkand just to watch how pilaf is prepared and to learn this business. I say this in order to make it clear that I understand how it is done PRESENT Uzbek pilaf and specially wrote in the title "pilaf adapted".

Here is a pet sitting in ambush and waiting for it to get dark to attack the cauldron with the remains of pilaf. And he is only 2.5 months old.
Pilaf




PLOV is a national dish of the peoples of Central Asia, as well as the Persians and Azerbaijanis, the main components of which are rice and meat. For Uzbek pilaf, rice is cooked together with meat, for Azerbaijani rice and meat are cooked separately. The main feature of pilaf is cooking rice, the grains of which should not stick together. There are many regional varieties of pilaf, which differ in both the preparation method and the composition of the components.

Suslya
This is yeaaaaa ... no words, only feelings ...
August
I'm ashamed of the pictures, of course, but I think I'll do the normal ones. It is difficult to take pictures, when you have drunk, in one hand a slotted spoon in the other phone and steam is coming out of the cauldron, and smoke from the stove
korf
Super
Summer resident
Thank you for the heartfelt story and great master class
August
Winter version of pilaf with a sauna and an ice-hole

Pilaf

Pilaf
Margit
Quote: August

I'm ashamed of the pictures, of course, but I think I'll do the normal ones. It is difficult to take pictures, when you have drunk, in one hand a slotted spoon in the other phone and steam is coming out of the cauldron, and smoke from the stove
I have no doubt that you will make your photos better, but there is an alternative - to film the preparation of pilaf on video, it would be just wonderful!
Gaby
August, but as for me, the pictures are normal - they give a complete picture of the process.We could say that the photos were processed in Photoshop, fog was added - such a special effect. And if you had not posted a photo, then we would not have seen the master class.
yashik
Oh, and I like the dishes cooked in a cauldron and over a fire, your pilaf is just super! I also cook pilaf with pork and without fat tail fat, but I can't do it on the fire, I can't keep track of the fire, it boils too much, sometimes weakly. What else do you cook in a cauldron?
August
The cauldron must be thick-walled. I keep the fire big while I fry meat and vegetables. As soon as I added rice from the firebox, I remove half of the firewood, and those that remain should smolder well, and not burn. At the end of cooking, I leave one smoldering log, and then I throw it away.
Try it, everything will work out
yashik
Thank you! I will print out your answer, I will act strictly according to the instructions. Potatoes with meat are always obtained, but pilaf requires skill. Will learn.
simfira
They did it for the first time on fire. Thank you!!! Everyone liked it very much. We will still improve. Thank you!! Now they are on fire to buy a large cauldron.
Irina Dolars
Recovering. Thank you August for wonderful photos and a detailed recipe!

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Irina Dolars
,, Winter version of pilaf with a sauna and an ice-hole "

Pilaf

Pilaf
Scops owl
August, amazing makster-class and wonderful pictures. Very soulful. And in winter in the country in the snowdrifts and with hot pilaf, in general, beauty. Wonderful stay

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