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How to cook pilaf with meatballs
Meatball pilaf Uzbek national dish, food of strong men. Traditionally, in Uzbekistan, pilaf is prepared by men. It is believed that only a man can prepare a true Uzbek pilaf. But even if you are not a man and do not live in Uzbekistan, this does not mean that you can not cook delicious pilaf at home.
How to properly prepare pilaf “Plov with meatballs” sounds strange at first glance, since we are used to seeing in it pieces of chicken, beef or pork. Don't jump to conclusions until you try Uzbek pilaf. It is meatballs that give the dish special tenderness and juiciness. Consider that pilaf It's in your pocket.
The ingredients
Preparation
Traditionally pilaf They cook in cast iron. If there is no cauldron, you can cook the dish in a multicooker in the "Plov" mode. The amount of ingredients will be enough for 4 large portions.
Earlier we shared the recipe of pilaf with chicken in a pan, tender meat is not dry at all, and spices give a special taste to the dish. If you do not manage to prepare crumbly pilaf, then look at the list of errors in preparing pilaf, perhaps you have allowed one of them.
Share with your friends on social networks the recipe of Uzbek pilaf, tell in the comments whether you managed to prepare authentic pilaf in cast-iron Kazan.
How to properly prepare pilaf “Plov with meatballs” sounds strange at first glance, since we are used to seeing in it pieces of chicken, beef or pork. Don't jump to conclusions until you try Uzbek pilaf. It is meatballs that give the dish special tenderness and juiciness. Consider that pilaf It's in your pocket.
The ingredients
- 300g rice
- 500g calf mince
- 1 carrot
- 2 bulbs
- 0.5 tsp turmeric
- 700 ml of water
- peppery
- salt
Preparation
- Make meatballs first. To make meatballs as tasty as possible, it is better to cook mincemeat yourself. Grind the meat on the meat grinder, chop the onions and add to the mince.
- Sprinkle and mince to taste, mix thoroughly. If there is no time to cook mince, you can buy it in the store, do not forget that the mince from the store is always a little salted so that it is stored longer, so be careful with salt.
- Form meat balls. Fry the meatballs in sunflower oil until the ruddy crust forms. Put the meatballs on the plate.
- Peel the carrots and rub on a large grater or cut with straw. Cube the onions. Roast onions and carrots on the oil left after frying meatballs.
- Wash the rice, give it boiling water, so as not to stick together when cooking. Mix rice with turmeric, onions and carrots, pour water.
- Bring the rice with water to a boil, lay on top meatballs and tomes under the lid on a small fire until ready.
Traditionally pilaf They cook in cast iron. If there is no cauldron, you can cook the dish in a multicooker in the "Plov" mode. The amount of ingredients will be enough for 4 large portions.
Earlier we shared the recipe of pilaf with chicken in a pan, tender meat is not dry at all, and spices give a special taste to the dish. If you do not manage to prepare crumbly pilaf, then look at the list of errors in preparing pilaf, perhaps you have allowed one of them.
Share with your friends on social networks the recipe of Uzbek pilaf, tell in the comments whether you managed to prepare authentic pilaf in cast-iron Kazan.
