We all love to eat tasty, despite the fact thateveryone has their own preferences. But there are dishes that everyone loves. They are decorations of each table, not only on holidays, but also on a daily basis. One of these dishes is pilaf. It is prepared in different ways. There are more than 1000 recipes. This dish is of Uzbek origin. The traditional pilaf includes seven components: rice, meat, onions, fat, carrots, salt and water.
A good cook should know all the properties of the products he uses. For this reason, let's talk a little about each component separately.
Rice contains minerals andvitamins. There are many varieties of rice, but the most consumed are scraped rice, polished (white) rice-falina, steamed rice, quick-digesting peeled rice, etc.
Meat is necessary for nutrition and normal metabolism. All types of meat are used for pilaf - pork, lamb, beef, veal, horse meat, as well as chicken, turkey and pheasant meat.
Onions - it contains phytoncides that killbacteria and fungi. Also, onion gives the plov fruit a pleasant aroma, which contributes to the normal allocation of juice in the stomach when eating. For pilaf is usually used onions or leeks.
You can not cook a pilaf without oil, i.e. fat.For this, dishes usually use animal fats or vegetable oil. Fats increase the calorie content of food, in connection with which they serve as a source of energy of the body. Adding fat to pilaf, you need to take into account the fat content of meat.
In many countries, such as Arabstates and in India, carrots are not added to pilaf. But a real Uzbek pilau can not be without carrots. Carrots, cooked in a meat broth, is considered a dietary dish.
Consider several types of pilaf: Uzbek pilaf recipe, crumbly pilaf recipe, pilaf with vegetables recipe.
Uzbek pilaf recipe.Cut the meat into small pieces and fry in a kettle on very hot fat. Depending on the fat content of meat, you can add and vegetable oil. Add carrots and onions cut into strips and fry with meat. Next, you need to pour all this with water and add salt, ground black and red pepper, then bring to a boil. To taste, you can also add a few cloves of garlic. At the next stage, you need to wash the rice, washed in advance, in a bowler with meat and gently smooth the layer. When the water starts to boil, you need to pierce the rice to the bottom with a knife in several places and add a few spoonfuls of water to these holes. The already closed bowler put on a weak fire for half an hour. After the dish is ready, it should not be mixed with a slide on the plate so that the pieces of meat are on top of the pilaf. In the end sprinkle with raw sliced onions. And you can serve on the table.
Friable Uzbek pilaf recipe.It is prepared in cast-iron pots or in special dishes with thick walls. First, you need to separate the fat from the meat and throw the fat into the boiling oil, and fry until it is completely drowned. Then put onions, then together with them, stew and markovku. After that, we put everything in a frying pan. And in the same frying pan, together with spices, fry the finely chopped meat. After his readiness to extinguish a little more with carrots and onions. Beforehand, you need to wash and dry the rice. Otherwise, the pilaf will not be crumbly. Then only it can be added to the cauldron and leveled. Then you need to fill with water. Add salt, close the lid and wait for the water to boil. After about 40 minutes it will be ready, and only then it can be stirred.
Pilaf with vegetables recipe.We will need one balajan, vegetable oil, one onion, 250 g of champignons, two pieces of small zucchini, two tomatoes, 400 g of vegetable broth, 500 g of long-grain rice, 250 g of artichokes, saffron, salt, black pepper, dried chickpeas, 250 g of peas, thyme, olives preferably without seeds). To add eggplants in oil and lay them on the draft and in a heavily heated oven to cook for 15 minutes. Simultaneously fry the onion in a frying pan, then add the chopped mushrooms to it and cook until light brown. Then add zucchini, tomatoes, rice, vegetable broth, artichokes, saffron, eggplant and pepper. Bring it to a boil on a high-fire. In a small saucepan pour the rice mixture. Then put in the oven and cook for about 50 minutes, i.e. before evaporation of water. Then all this mass already with chickpeas, thyme, olives and peas 10 minutes cook on low heat. And now - the dish is ready.
Today we learned how to cook different kinds of pilaf: Uzbek pilaf recipe, crumbly pilaf recipe, pilaf with vegetables recipe.
