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Secrets of proper Uzbek pilaf
Pilaf - very satisfying and at the same time not too burdensome stomach dishes that can be immediately fed a lot of guests. Especially if it is made from the right foods and, most importantly, proper rice and in the correct sequence bookmark ingredients.
For the preparation of traditional Uzbek pilaf we need the following ingredients with which you have to work during its preparation:
- Rice (variety devzra or devzira, as you like) - you can buy on the market (350 $ / kg) - the main secret ingredient of any Uzbek pilaf.
- Carrots - preferably yellow, the Uzbek (130-150 rubles / kg)
- Onions - you can buy a simple store (25 $ / kg)
- Lamb - preferably not too fat, such as lamb (350-500 rubles / kg, depending on the part of the lamb)
- Garlic - head must be strong and in any case not young (I was presented on the market who usually take rice and spices, so the price will not say)
- Zira - pilaf seasoning without which do not (50 - 60 rubles / glass)
- Barberry (50-60 rubles / glass)
- Vegetable oil - oil should be odorless, refined
- Salt
To prepare the pilaf for 15 people need 1.5 kg of rice, as many carrots and meat, 3-4 medium onions, 3 heads of garlic, 2 glasses of cumin and Barberry, oil, depending on the fat content of lamb (on average 200 to 250 grams). < br /> Stored patience and inspiration!
Let's go ...
Cut carrots. It should be cut large strips. In no case do not rub on a grater and do not buy already cut into thin carrot used to make Korean salads.
The secret №1
Thin carrot pilaf disappear during cooking, which is unacceptable!
Cut onion rings. There is not much you can bother. Just know that the thinner you cut onions, the faster and more intensely it is fried. Thinly sliced onions burn easier than coarsely chopped and burnt onions in pilaf - at least not beautiful (and not tasty).
Wash and cut pieces of lamb. Here, too, has its own peculiarity. If you cut the pieces too small, the meat will not be seen in pilaf. It will just rags everywhere. It is better to cut the pieces with a half-palm or even a little more. If bought ribs, it should be a few pieces of ribs. Better to buy back foot. There also is full of meat and bone is (traditionally the biggest bone with a piece of meat is given to the oldest at the table or his honored guest). Buying meat do not forget to ask to chop it into pieces.
With meat cut the fat and cut it into small cubes. If you bought a lean lamb, it is best to ask the seller a piece of fat tail. Its just cut into cubes.
Pilaf possible to prepare both the gas or electric burner (electrically complex and requires some skill, and it is impossible to prepare pilaf induction), and an open fire (locus), but only in a cauldron! No pots, basins and enamelling vëder! This pilaf, and not an army mess. When cooking pilaf on an open fire, there are some secrets and features.
The secret №2
Firstly seemed to be rounded to the bottom. If you have proved penny (the plate) is pilaf in this place will burn.
Second, prepare in advance and wood chips to adjust the intensity of the fire. More than distribute small chips, the stronger the fire.
Now start cooking. Calcined as follows cauldron over high heat.
Throw it diced mutton fat.
When heated with oil, remove with a slotted spoon greaves (by the way, cool snack if cracklings salt and sprinkle with finely chopped onions ... onion and black bread ...).
Removing cracklings you realize how much you need to add oil to be heated with oil.
I do not like much fat pilaf is thus limited to 200 grams of deodorized (odorless) sunflower oil. Calcined oil.
To find out how well it ignited, throw him in a ring of onion. Hissed, zashkvorchalo, throw the rest of the onions.
The secret №3 - bow gives color afloat. The stronger overcook the onion, the more saturated (darker) color will pilaf. If pilaf cooked without onion, it will be almost white (pilaf cooked on a wedding here and it's called the "wedding»).
Onions must be constantly stirring so it does not burnt.
This is the best color bow. Pilaf is almost the same color. A little darker. The rest of color give afloat carrots.
Now it was the turn of meat. Laying in the overcooked lamb chopped onion and fry until half cooked and mixed thoroughly. The meat should be almost ready and lightly browned, when you add the carrots in it.
At first glance you would think that a lot of carrots. Do not be alarmed. At most times!
Fry over moderate heat stirring carefully onions, meat and carrots.
Willingness carrots are defined as follows - carrots should bend, but not break. By the way, at this point the bow almost disappear. You do not have to see it cooked pilaf. It will disappear completely before placing rice, but more on that later. Now is the time to put a kettle of water on the fire. You must be at the ready hot water.
Refried onions, meat and carrot pour boiling water. This is the basis of pilaf. Called zirvak. It is necessary to prepare properly, in the same sequence as I mentioned before. It will depend on what you get pilaf. But I'm sure you'll have a pilaf most delicious. Zirvak prepares 40 min. And the best time! In general, one and a half! By the way, you can prepare in advance zirvak, even a day before the arrival of guests. The basis of it is the basis. It is not yet pilaf :)
Until cooked zirvak, we prepare rice, garlic and barberry with zira. By the way, the correct pilaf prolongs life, and smoking really kills :)
Wash the rice with cold water. I must say that the rice variety devzra very dusty. It grows in the vicinity of Uzgen in clay soils, so it is a temy. In fact, when you will wash out, you will see that this figure in a dark pink stripes. But trust me - it is the correct grade for Uzbek pilaf rice. Experienced cooks find this variety of rice pilaf for the best. Rinse it takes a long time and thoroughly. Very carefully!
Washing the rice we choose small pebbles. After all, no one wants to guests after a feast went to the dentist.
My grandmother told me that stones in bags of rice for added weight. 1 kg of stones on a bag of rice - a good increase in salary.
That's devzra Fig. Washed and ready for laying the foundation (zirvak).
Undressing garlic. Gently, being careful not to break the integrity of the head, remove the top husks, leaving slices.
After 45 minutes of boiling zirvak put in a garlic (whole), barberry and cumin.
Soliman !!! You need to add salt so that the broth was a bit too salty. Some of the salt pick Fig. Nuisance and cook for another 15-20 minutes. No other spices in pilaf not put! No hops-suneli for the smell, dried parsley, marjoram, basil and cumin karri.Tolko and barberry.
The secret №4
If cumin take in hand and rub it with your fingers, the smell of the spices will be richer and brighter.
Zirvak ready. Bring the broth to a boil and lay the washed rice, pre-squeeze. Spread handfuls gorochkami around Kazan, then gently flatten with a slotted spoon. Do not mix !!!
The water should cover the top Figure 1.5 - 2 cm. If anything, you can add a little boiling water, which should be always at hand.
The secret №5
Remember where you have to "hide" a head of garlic. This will be useful when pilaf is ready.
Once the rice leveled over the entire surface, making a strong fire. Now it is important as soon as possible to make the water boil and evaporate rapidly. You can briefly close the kettle lid to speed up the process, but once the water is boiling, the lid must be removed. Helps it evaporate slightly pushing slotted spoon rice from the wall to the middle of the cauldron and making pilaf in a wooden stick (you can stick to sushi or handle of a wooden spoon) hole to boil away the water from the middle and intense. Once the water has stopped bubbling out of the hole you made, flatten rice around a cauldron and cover with a lid. Fire do the smallest with the aid of thin schepochek.
The secret №6
Each variety of rice in different ways, "drinking" water. Each rice need to be accustomed, but this variety is nice in that it is a good drinking water and spoil it very difficult.
Once closed the lid cauldron waiting 20 - 25 minutes.
After 20 min. open the lid, we find the garlic. Carefully, so as not to crush, take out and put on a saucer. Pilaf mix from top to bottom. Mix thoroughly, but neatly to the carrot was mixed with rice, meat and barberry. Your real Uzbek pilaf is ready!
We spread pilaf in a dish and put on top of garlic. Each plate is placed on a portion of rice, a piece and a couple of cloves of majas mouth-watering garlic.
Bon appetit you and your friends!
P.S. After the feast, drink hot green tea without sugar and you'll understand why pilaf does not happen a lot :)
For the preparation of traditional Uzbek pilaf we need the following ingredients with which you have to work during its preparation:
- Rice (variety devzra or devzira, as you like) - you can buy on the market (350 $ / kg) - the main secret ingredient of any Uzbek pilaf.
- Carrots - preferably yellow, the Uzbek (130-150 rubles / kg)
- Onions - you can buy a simple store (25 $ / kg)
- Lamb - preferably not too fat, such as lamb (350-500 rubles / kg, depending on the part of the lamb)
- Garlic - head must be strong and in any case not young (I was presented on the market who usually take rice and spices, so the price will not say)
- Zira - pilaf seasoning without which do not (50 - 60 rubles / glass)
- Barberry (50-60 rubles / glass)
- Vegetable oil - oil should be odorless, refined
- Salt
To prepare the pilaf for 15 people need 1.5 kg of rice, as many carrots and meat, 3-4 medium onions, 3 heads of garlic, 2 glasses of cumin and Barberry, oil, depending on the fat content of lamb (on average 200 to 250 grams). < br /> Stored patience and inspiration!
Let's go ...
Cut carrots. It should be cut large strips. In no case do not rub on a grater and do not buy already cut into thin carrot used to make Korean salads.
The secret №1
Thin carrot pilaf disappear during cooking, which is unacceptable!
Cut onion rings. There is not much you can bother. Just know that the thinner you cut onions, the faster and more intensely it is fried. Thinly sliced onions burn easier than coarsely chopped and burnt onions in pilaf - at least not beautiful (and not tasty).
Wash and cut pieces of lamb. Here, too, has its own peculiarity. If you cut the pieces too small, the meat will not be seen in pilaf. It will just rags everywhere. It is better to cut the pieces with a half-palm or even a little more. If bought ribs, it should be a few pieces of ribs. Better to buy back foot. There also is full of meat and bone is (traditionally the biggest bone with a piece of meat is given to the oldest at the table or his honored guest). Buying meat do not forget to ask to chop it into pieces.
With meat cut the fat and cut it into small cubes. If you bought a lean lamb, it is best to ask the seller a piece of fat tail. Its just cut into cubes.
Pilaf possible to prepare both the gas or electric burner (electrically complex and requires some skill, and it is impossible to prepare pilaf induction), and an open fire (locus), but only in a cauldron! No pots, basins and enamelling vëder! This pilaf, and not an army mess. When cooking pilaf on an open fire, there are some secrets and features.
The secret №2
Firstly seemed to be rounded to the bottom. If you have proved penny (the plate) is pilaf in this place will burn.
Second, prepare in advance and wood chips to adjust the intensity of the fire. More than distribute small chips, the stronger the fire.
Now start cooking. Calcined as follows cauldron over high heat.
Throw it diced mutton fat.
When heated with oil, remove with a slotted spoon greaves (by the way, cool snack if cracklings salt and sprinkle with finely chopped onions ... onion and black bread ...).
Removing cracklings you realize how much you need to add oil to be heated with oil.
I do not like much fat pilaf is thus limited to 200 grams of deodorized (odorless) sunflower oil. Calcined oil.
To find out how well it ignited, throw him in a ring of onion. Hissed, zashkvorchalo, throw the rest of the onions.
The secret №3 - bow gives color afloat. The stronger overcook the onion, the more saturated (darker) color will pilaf. If pilaf cooked without onion, it will be almost white (pilaf cooked on a wedding here and it's called the "wedding»).
Onions must be constantly stirring so it does not burnt.
This is the best color bow. Pilaf is almost the same color. A little darker. The rest of color give afloat carrots.
Now it was the turn of meat. Laying in the overcooked lamb chopped onion and fry until half cooked and mixed thoroughly. The meat should be almost ready and lightly browned, when you add the carrots in it.
At first glance you would think that a lot of carrots. Do not be alarmed. At most times!
Fry over moderate heat stirring carefully onions, meat and carrots.
Willingness carrots are defined as follows - carrots should bend, but not break. By the way, at this point the bow almost disappear. You do not have to see it cooked pilaf. It will disappear completely before placing rice, but more on that later. Now is the time to put a kettle of water on the fire. You must be at the ready hot water.
Refried onions, meat and carrot pour boiling water. This is the basis of pilaf. Called zirvak. It is necessary to prepare properly, in the same sequence as I mentioned before. It will depend on what you get pilaf. But I'm sure you'll have a pilaf most delicious. Zirvak prepares 40 min. And the best time! In general, one and a half! By the way, you can prepare in advance zirvak, even a day before the arrival of guests. The basis of it is the basis. It is not yet pilaf :)
Until cooked zirvak, we prepare rice, garlic and barberry with zira. By the way, the correct pilaf prolongs life, and smoking really kills :)
Wash the rice with cold water. I must say that the rice variety devzra very dusty. It grows in the vicinity of Uzgen in clay soils, so it is a temy. In fact, when you will wash out, you will see that this figure in a dark pink stripes. But trust me - it is the correct grade for Uzbek pilaf rice. Experienced cooks find this variety of rice pilaf for the best. Rinse it takes a long time and thoroughly. Very carefully!
Washing the rice we choose small pebbles. After all, no one wants to guests after a feast went to the dentist.
My grandmother told me that stones in bags of rice for added weight. 1 kg of stones on a bag of rice - a good increase in salary.
That's devzra Fig. Washed and ready for laying the foundation (zirvak).
Undressing garlic. Gently, being careful not to break the integrity of the head, remove the top husks, leaving slices.
After 45 minutes of boiling zirvak put in a garlic (whole), barberry and cumin.
Soliman !!! You need to add salt so that the broth was a bit too salty. Some of the salt pick Fig. Nuisance and cook for another 15-20 minutes. No other spices in pilaf not put! No hops-suneli for the smell, dried parsley, marjoram, basil and cumin karri.Tolko and barberry.
The secret №4
If cumin take in hand and rub it with your fingers, the smell of the spices will be richer and brighter.
Zirvak ready. Bring the broth to a boil and lay the washed rice, pre-squeeze. Spread handfuls gorochkami around Kazan, then gently flatten with a slotted spoon. Do not mix !!!
The water should cover the top Figure 1.5 - 2 cm. If anything, you can add a little boiling water, which should be always at hand.
The secret №5
Remember where you have to "hide" a head of garlic. This will be useful when pilaf is ready.
Once the rice leveled over the entire surface, making a strong fire. Now it is important as soon as possible to make the water boil and evaporate rapidly. You can briefly close the kettle lid to speed up the process, but once the water is boiling, the lid must be removed. Helps it evaporate slightly pushing slotted spoon rice from the wall to the middle of the cauldron and making pilaf in a wooden stick (you can stick to sushi or handle of a wooden spoon) hole to boil away the water from the middle and intense. Once the water has stopped bubbling out of the hole you made, flatten rice around a cauldron and cover with a lid. Fire do the smallest with the aid of thin schepochek.
The secret №6
Each variety of rice in different ways, "drinking" water. Each rice need to be accustomed, but this variety is nice in that it is a good drinking water and spoil it very difficult.
Once closed the lid cauldron waiting 20 - 25 minutes.
After 20 min. open the lid, we find the garlic. Carefully, so as not to crush, take out and put on a saucer. Pilaf mix from top to bottom. Mix thoroughly, but neatly to the carrot was mixed with rice, meat and barberry. Your real Uzbek pilaf is ready!
We spread pilaf in a dish and put on top of garlic. Each plate is placed on a portion of rice, a piece and a couple of cloves of majas mouth-watering garlic.
Bon appetit you and your friends!
P.S. After the feast, drink hot green tea without sugar and you'll understand why pilaf does not happen a lot :)
