How to cook pilaf in Kazan. Delicious recipes of meat pilas cooked in Kazan. How to cook pilaf in Kazan: Different recipes for meat pilaf with a step-by-step description of actions.

In most countries where pilaf is a traditional dish, it is customary to prepare in Kazan. This thick-width does not allow the ingredients to burn, evenly distributes heat, as a result, the pilaf acquires the perfect taste and consistency. As for the recipes, the traditional pilaf with lamb, and all sorts of variations, up to a sweet or vegetarian dish, is suitable for cooking in Kazan.

1
How to prepare traditional pilaf in Kazan

It is believed that in the traditional pilate you need to use lamb, not a pork, beef or some other meat. Rice is desirable to take a long-grain or stolen to be sure that it will not stick and will not turn into a smell. Small round rice rice for Plov is less suitable. Now let's look at those products that are needed to prepare Plov in Kazan:

lamb - 1 kg;
lingering rice - 400 g;
carrot - 200 g;
bow - 200 g;
garlic - 1 head;
sunflower oil - 200 ml;
coriander grains, Zira, salt - to taste.

And it is preparing pilaf with lamb meat in Kazan here in this way:

Rice grains are washed many times. Given that rice in a recipe is quite a lot, then it is necessary to wash it for a long time and carefully. Then you need to pour it with water and left for a while.
The meat is cut by pieces, but not small, because it must preserve its juiciness. Lady before cutting should be washed.
Vegetables for plov are cut by hand, including carrots. Onions are finely not cut, bold half rings, the carrots cut straws. You can not disassemble the head of garlic, and remove the top husks from it, and then wash it well.
When prepare vegetables, rice and meat, put the cauldron on fire. Pour the oil and wait for it greatly. At first, meat is laid in the oil, in 5 minutes the bow is added to it, after another 5 minutes - carrots.
All this is stirred and roasted 20 minutes. Then the salt and part of the spices are spicked in meat, distribute on top of rice and hot water is added. Boiling water will cover a cereal of 2 cm, after which it is possible to close the cauldron with a lid and cook the pilaf until water disappears from rice.
When the fluid is absorbed, the remaining seasonings are added to the pilaf and the need for salt. The pilaf is stirred, the head of garlic is immersed in rice entirely, after which tomatifs the dish for another 20-30 minutes.
From the finished pilament extract the garlic head, the rice again is well mixed with meat.

Pilaf from Kazan is good to serve with fresh vegetables chopped into large pieces.

2
Acute pilaf in Kazan with pork and larger

Faster in preparation option - pilaf with pork. This grade of meat is softer and more gentle, and the dish will not give up the traditional analogue by fatty and caloric content. We will prepare a dish in Kazan from:

pork - 1 kg;
pork sala - 100 g;
long-grain rice - 600 g;
luke - 3 pcs.;
carrots - 1 kg;
garlic - 2 heads;
sunflower oil - 150 g;
acute pepper - 2 pods;
zira, salt - to taste.

We make pilaf in Kazan according to the instructions:

Wash out starch from rice, poured a cereal with water. Rubym is quite large pieces of meat, and the lard, on the contrary, cut the bed. Carrots, like onions, shining manually. Garlic just free from the top husk, mine.
Heat the cauldron on fire as it should, pour the oil, throw slices of bass. Top Salo until we get a golden shade. Then we take it with a noise, but do not throw away.
In fat, lay out meat, squeeze the spices and salt. Through 10 minutes, add onions, after another 5 minutes - carrot. Watch when the carrot becomes soft. After that, we pour 1 liters of boiling water into the Kazan, throwing the heads of garlic and pepper pods. Over medium heat tormented meat 30 minutes. Then extract the garlic heads and peppercorns.
In large kettle pour rice, flatten, but not with meat mix. Season with salt, sprinkle with zira, add more water. We need to make so that the water covered Figure 2 cm.
Under the lid closed cook pilaf to the disappearance of liquid in it. Then stuck in soft rice garlic heads and peppercorns and tormented for 15 minutes.

Serve the risotto with a salad of fresh tomatoes and onions, seasoned with vegetable oil.

3
Pilaf with beef, dried apricots and raisins in a cauldron

Sometimes you can add something interesting in the pilaf, for example, dried fruits. This method of cooking is widespread, it is often in a dish with prunes, raisins, dried apartments, and sometimes nuts. Sweet pieces of fruit or crispy nuts are remarkably combined with spicy rice and meat. We offer you a similar recipe for which you will need:

beef - 1 kg;
parished rice - 3 glasses;
onions - 2 heads;
water - 6 glasses;
garlic - 1 head;
kuraga - 100 g;
raisins - 100 g;
carrot - 300 g;
vegetable oil - 150 ml;
salt, pepper, Zira, coriander - to taste.

Cooking the pilaf with beef, dried and raisins in Kazan:

We put on fire Kazan and how it follows it, you can immediately pour vegetable oil, so that he was heated along with the suductions.
Cut the meat with pieces of bigger and laid out in the Casanes. On big fire, fry it for 10 minutes.
We charge onions and carrots. First, I put onions, and after 10 minutes and carrots. At this stage, we will have a fire, and the cauldron will cover the lid and let the carrot remove until it becomes soft.
Pour in our future pilaf boiling water, sugar salt and spices and pastry meat 30 minutes. We spend free time to wash rice.
Let's lay out a barn in the Casanes. Check the fluid level. If water over rice rises by 2 cm, it is not necessary to add more, well, but if not, then we fill boiling water.
Under the cover, we cook a pilaf of 15 minutes, and then add to it to the croup and raisins. Apricots can be cut into pieces.
In the rice we blend the garlic head, after removing the top husk. We continue to tomide the dish until the fluid absorb.

4
Pilaf with grenade and quince in Kazan

This is a prescription pylon with a traditional meat view - lamb. We will put here not only rice, but also chicks, but decorate the taste of quince dishes, raisins and grenade. Here are the components to us:

lamb - 1 kg;
nut - 150 g;
rice - 700 g;
quince - 2 pcs.;
garlic - 2 heads;
carrot - 400 g;
raisins - 50 g;
grenade - 50 g;
vegetable oil - 150 g;
seasonings for pilas and salt.

Phased cooking:

Nut is better to pre-dock for several hours, but you can also at night.
Muffle and carrots cut. Carrot - Mainly, lamb - pieces more, so that it remains juicy. Clean the cloves of garlic, promotion rice, raisins.
In Kazan, sunflower oil rushes and in it first rub the meat. After 15 minutes I will add carrots, fry for another 10-15 minutes - the carrot should become soft.
Add nute, garlic and quantity of quince, from which we first cut the cores.
We pour hot water into the Casanes, about 1 liter, closing and carcass meat with chickpeas. There are so many time as you need to prepare chickpeas. Then we take out the quince and garlic. Garlic throw out, quince cut into smaller pieces.
We add rice, salt, seasonings and raisins. Adjust the fluid level - it should be above 2 cm. Under the cover of Tomm pilaf, while rice does not reach ready.
In the dish, add pomegranate grains and slices of quince.