Pilaf is one of the most ancient dishes, originally from the Middle East. Prepare pilaf, whose name comes from Hindi and means "boiled rice", began approximately in the second century BC. The peculiarities of the preparation of this Kushan differ from different peoples, but there are several basic rules for its preparation. If you want to learn how to cook this delicious dish with notes of oriental spices, the following tips will help you.
Rules for choosing products for perfectly tasty plov
No matter what kind of recipe you will use, the process of cooking PLove begins with a skillful choice of ingredients.
- Rice. Tajik and Uzbek varieties are suitable for Plov, for example, Ospar, Barakat, a Devrisian, as well as Round Krasnodar and Bela Alanga. These varieties are characterized by a low content of starch, medium size, transparency. In addition, they perfectly absorb fat, spices and liquid aroma. Long-grain, steamed rice, as well as most Indian and Vietnamese varieties are not suitable for this dish.
- Meat. Traditional pilaf is prepared on the basis of lamb (breast, blade). Replace this type of meat can be fatty pork or beef. But the veal, chicken breast or rabbit meat is categorically not suitable, because they cannot give the pilaf of its characteristic taste and smell.
- Tableware. So that all ingredients are fully soaked with aroma and prepared evenly, it is better to take a shallow cast-iron dishes with a thick bottom. Skovorod-wok is also suitable.
- Butter. For Plov, plant vegetable or roasting oil is suitable.
- Spices. Before the grains of zira must be added, dried barberries and a sharp pen. Optionally, you can add ready-made seasonings for a pilaf or a mixture of "Hop-Sunnels", but they distort the characteristic taste of the pill.
How to cook classic pilaf in Uzbek
Nothing compares with mutton's pilaf. A rich aroma and a balanced taste made it a dish of a frequent guest on the festive tables. Having mastered this recipe, you can easily prepare other variations of the Plov Recipes.
First prepare the ingredients:
- Lamb (without bones) - 750 g.
- Fig - 1.5 tbsp.
- Carrot - 750 g.
- Garlic - 9 teeth.
- Oil - 150 ml.
- Hvel-Sunnels - 1 tsp. without a slide.
- Barberry berries - 1.5 h.
- Onions - 750
- Salt with pepper - to your liking.
Cooking:
- Heat the oil in a saucepan and fry meat in it, chopped by portion slices.
- Pull the meat from the oil at the time, and send onions into it chopped by half rings.
- After 15 minutes, return the lamb in the pan, and after another 5 minutes, add carrots, chopped straw, and whole garlic teeth.
- After 10 minutes, lay the spices according to the recipe, mix all and beat for a few minutes.
- Then they slowly pour boiling water in the dishes (vegetables with meat should be completely covered with water by about 2 cm), and leave the zirvak (meat-vegetable base of the Plov) by 50-70 minutes until the water is popped up.
- A couple of minutes before the end of extinguishing Silver Zirvak.
- Next, put the washed and dried rice to the meat. He must lie down a smooth ball over vegetables and meat.
- Then you need to pour boiling water so that the rice is covered by 3 cm.
- On medium fire, cook the pilaf until the liquid is absorbed in Fig.
- When the liquid evaporates, cover rice with a plate, and the container with rice - lid. Leave the dish tomorrow at minimum fire for 20 minutes.
- After this time, the dish is immediately fed to the table.
You can feed the pilaf with a large amount of greenery, tomato sauce or vegetable mix without the addition of mayonnaise.
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