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Pilaf is just

September 19, 2011 Cookery / Second courses 35 075 11

I will offer you a very simple recipe for cooking pilaf at home, I will not even offer it, but I will show how I do it. To prepare it, I need a minimum of ingredients, of course, you can add something else, but then it will not be as simple as this cooking recipe.

In the recipe I will not use any exotic seasonings or additives. Everything is natural and almost everyone has it.

NECESSARY PRODUCTS: meat (pork), a couple of carrots, two or three onions, rice, sunflower oil, salt, pepper. I want to note that it is necessary to take rice steamed. If you use regular rice, there is a chance that instead of pilaf you will get porridge with meat :-).

In proportions, I do not particularly bother. I can only say by eye that I took about half a kilo of meat, and about a glass of rice or a little more. See the rest for yourself.

We cut everything - three carrots on a grater. You shouldn’t grind meat with meat, because it will be fried.

We put a deep frying pan on the fire and pour 100-150ml of sunflower oil. We heat the oil and the pan.

Fire to the maximum.

Everything has warmed up. We put the meat and fry on the MAXIMUM fire for 5-10 minutes before the onset of the golden crust.

As here. Leaving a margin for further frying with vegetables.

We fall asleep onions and carrots.

Fry everything until golden brown. This is about 5-10 minutes. All at maximum heat.

Fill with water, preferably hot, and bring everything to a boil.

we fall asleep rice, bring to a boil. Close the lid and set to minimum heat.

Everything should quietly gurgle under the lid.

And now one of the secrets of cooking pilaf: as there is very little water left, rice will start to burn. To prevent this from happening and the water is completely absorbed, it is necessary to make small pits with a spatula to the base of the pan.

After a certain period of time, stir, pit and cover again.

So do until rice is ready, that is, pilaf. If something went wrong and there is a lot of water left, and the rice is ready, then open the lid and add fire. And if the rice is not ready, and there is no water left, then you can add a little.

In general, the end result should be this or better:

Good appetite!

come back

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Comments (11)

#1 dashun Guests April 20, 2013 11:00
2

Om-Nom-nom)
dad does the same, goodies ... only adds garlic)
- To answer
#2 Dilshod Guests December 1, 2013 22:59
0

Have you ever tried a real Uzbek pilaf, especially Tashkent or wedding ??? Most likely not: (... Since the fact that you have cooked it with real pilaf, the difference is heaven and earth! This dish is not pilaf, but the shawl is called ...
- To answer
#3 Geo Guests December 26, 2013 22:43
1

Lord! No offense, but this is a recipe for rice porridge with meat ...
Of course there are a lot of recipes for taste and color ... you yourself know. I will reveal my secret:

Pilaf cannot be cooked in a pan; a thick-walled cauldron is needed.
Pour the oil, cut the peeled onion into two halves, throw it into the cauldron, burn the onion until black, throw the onion, and throw the meat. Fry meat, add chopped carrots, do not add onions! Further standard: rice, water on two fingers, a few heads of garlic in the top layer. After forty minutes, turn off the gas. Do not open the lid for another 10-15 minutes. Curious to drive away ladle, to persuade not to succumb.
And one more thing: all the time of cooking, the meat should be at the bottom and forcibly not mixed with rice! By readiness, you can move well.
The real art in the preparation of pilaf is to observe the proportions of water / rice and of course it is necessary to correctly select the burner burning intensity.

The difference with the first recipe is not big, the result is completely different. Give it a try.
- To answer
1. #4 Guest ALEX Guests October 18, 2017 11:25
  0
  
  Dear, what pilaf without onions ??? You obviously didn’t cook it yourself, so you don’t know, onion is the basis, without it it’s not pilaf. And in the finished dish you can’t find the onion
  
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  1. #5 Vadim Guests October 19, 2017 08:09
    3
    
    Are you blind? You do not see the bow in the photo?
    
    To answer
2. #6 Che Guests December 27, 2017 19:40
  1
  
  and zira? without zira it’s not pilaf, but as you put it, rice porridge with meat ...
  
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3. #7 Guest Igor Guests May 31, 2018 18:11
  0
  
  You are right in only one that there are a great many recipes for pilaf. But in all of them, adding varnish along with carrots is MANDATORY. As a rule, two carrots of a decent size (larger than average) and two large onions, cut very narrowly, are placed, Onions are cut in half rings. And be sure to add zira. Basically, everything is right with you, but there are absolutely unnecessary actions.
  This is, for example, putting a bulb at the very beginning in a cauldron and frying it until black. This is done in Uzbekistan for one reason. In Soviet times, it simply did not have sunflower oil, it was only cottonseed. And he has a specific smell, so to kill this smell, they put the onion in the cauldron at the very beginning and roasted it almost to black.
  Now, in the presence of refined sunflower oil, this is absolutely not a necessary procedure.
  Pilaf is perfectly cooked in a pan with thick walls, then you wrote nonsense that this is impossible. When I came from Tashkent region and perfectly prepared Tashkent version of pilaf, he cooked it in a pan. We were on a business trip to the Far North, there was no clear case, and he prepared an excellent pilaf in a pan with thick walls. Russian guy, just born and lived in Uzbekistan for more than 20 years. I often went to his house then and I can say that the pilaf prepared by him in the pan was no different from the house prepared by him in the cauldron.
  By the way, a real pilaf is cooked exclusively ON KOSSTRA.
  
  To answer
4. #8 Guest Igor Guests May 31, 2018 18:13
  0
  
  Following up. Water is not poured two fingers above the rice, but ONE FINGER or about 12-15 mm. Otherwise, it will not be able to evaporate when cooking pilaf and rice will not be friable.
  
  To answer
#9 KAPnA4O Guests May 12, 2014 06:51
0

Quote: Dilshod
Have you ever tried a real Uzbek pilaf, especially Tashkent or wedding ??? Most likely not: (... Since the fact that you have cooked it with real pilaf, the difference is heaven and earth! This dish is not pilaf, but the shawl is called ...

Truth)) I myself cook Uzbek pilaf: D
- To answer
#10 barberry Guests November 5, 2016 18:52
0

[b] Dilshod [/ b], well, didn’t eat, so what? why so arrogant ??? read the comment below ...
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#11 Guest Oleg Guests June 12, 2018 9:43 p.m.
0

Norma recipe. There is no word about Uzbek, as the author does not claim to be “Uzbek pilaf,” by the way.
- To answer