Uzbek pilaf recipe

Plov is a popular dish with a long and confusing history. It is not easy to establish its belonging to one kitchen. It is assumed that the preparation of pilaf began as early as a couple of centuries BC in India and the countries of the Middle East, as soon as rice there became popular.

Europe. recipe It was only in the nineteenth century. Before that, Europeans cooked from rice ordinary porridge with gravy. But the main difficulty in preparing pilaf is not a set of products, but in the technology of cooking, where one of the components of the dish is prepared separately.

And today's edition. "Site" will tell pilafIt is also included in the UNESCO Intangible Heritage List.





For tasty pilaf, you should not only choose the right products, but also create the necessary cooking conditions. After all, it's a classic. Uzbek pilafNot in a pan on a gas stove. As for the dishes, take more Kazan so that in the end it is not filled with pilaf more than half. Choose small and medium-sized wood – it is easier to control fire.

As for meat, it is preferable to choose lamb. If not, you can take pork or beef. It is better to take meat with seeds, so it will taste better. Experienced cooks for Uzbek pilaf recommend taking a cut or meat from the neck.



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The ingredients

• 2 kg of boned meat
• 1 kg of onions
• 1kg carrots
• 1 kg of rice (preferably steamed)
• 100ml cotton butter
• 4-5 heads of garlic (unpeeled)
• 1 chili pepper
• salt, spices (zira, barberry, turmeric) to taste

Preparation

1. Wash the rice in clean water several times until the water is no longer cloudy. Then pour the rice with boiling water and leave for 2 hours.
2. Start cooking zirvak - the basis for many Central Asian meat dishes. To do this, put the cauldron on firewood, warm up to completely lubricate the cauldron from the inside, pour cotton oil in a circle - traditional for Uzbek pilaf.
   
   
   
   
3. Wait for the butter to boil and add the pieces of meat. Boiling oil must clog the meat to preserve all the juice. Stir regularly.
   
   
   
   
4. Add a large half-ringed onion.
   
   
   
   
5. Add carrots chopped in large slices and wait for the vegetables to roast. Stir regularly.
   
   
   
   
6. To continue cooking zirvak, add boiling water so that the meat and vegetables begin to stew. Water should cover about half the meat, not more.
   
   
   
   
7. Let me put it out and salt it for the first time. Add the spices, garlic and pepper pod. Zirvak is ready.
   
   
   
   
8. Add the previously prepared rice evenly. Add some spices again. You can add some water.
   
   
   
   
9. When the rice begins to reach readiness, cover the Kazan with a lid. Don't forget to take out the garlic and pepper. Stir carefully and you can try. Bon appetit!
   
   
   
   

Special moment in pilaf Turn it over so that the rice is at the bottom and the zirvak is at the top. Some cooks do this at the time of adding rice, others turn over when the pilaf is ready. Due to the technical complexity, we abandoned this detail in preparation, but decided to mention it. Perhaps one of our readers will want to experiment with pilaf.

Now you know, How to cook Uzbek pilaf in Kazan. If such impressive dishes are not at hand, and there is no time to get out to nature, then you can cook pilaf in a pan with chicken meat according to an Indian recipe. It turns out to be a very delicate meat dish.

Deal. classic Uzbek pilaf on social media to avoid losing it. And we hope you're as good as us.