Recipe for making pilaf

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Roasted pilaf (Fergana pilaf)

This pilaf is a very hot dish because it is made mainly with mutton and fried in mutton oil. There is also the option of adding it to cottonseed oil and beef to turn it into a cold dish, especially in the summer and when hot-tempered people gather. Cut the lamb fat into cubes (1x1x1 cm) or almond-shaped. And you cut the meat to the size of the first joint of your thumb, just like you cut a kebab. Mainly ribs and thighs are selected. The ribs are cut to a size of 4 cm, and the marrow bone is cut to no more than 10 cm. For this pilaf are selected white egg onions and carrots of the muscle or yellow mirzo variety. Cut the onion into rings and cut the carrot into the size of a matchstick, in the shape of a straw. After heating the pot dry, add the buttock oil and melt it over a medium heat to get the jizz, then simmer over a low heat until white smoke appears. If you throw a large pinch of salt on the cheek to know that it is a good stain, the effect will be thrown away, after which a head of peeled onion or a finger-shaped flat rib bone should be removed after frying. This method is especially important when cooking pilaf in cottonseed oil: onions and bone act as a detergent in the conversion of a toxic substance called gassipol in vegetable oil into degassipol. When the oil is well drained and the stain is gone, you toss the onion, sauté and sauté until golden brown. Discard the meat when the onion is browned, and when the surface is peeled, add the carrots and fry until the brittleness disappears. Then pour water and simmer over low heat, salt and spices are also added after pouring water. The delicious output of the pilaf depends on the longer it boils. Boil for 1 hour, the ingredients are melted and the spices are well synthesized. As the rice boils on one side and the rice is put on the other side, the chewing gum becomes tasteless. Peel a squash, grate it and wash it well until the pilaf boils. The rice is basically washed 3 times, of course, if the powder is low in rice, it is enough to wash as much. It is necessary to wash the rice more than 4 to 5 times without melting, so that the rice is crispy and cooked into pieces. Wash and soak the rice in a layer of well-drained rice. You pull the charcoal out of the oven, give it a strong flame, and immediately pour water over the rice. Watering pilaf is a very responsible job, it requires knowing how much water the rice will hold, and it also depends on the experience of the pilaf cook. Therefore, it is difficult to say the exact norm of water, it is decided by each cook on the pot. In any case, the water should be at the level of the first joint of the index finger on the surface of the rice, ie 1 1,5 cm. It is important to achieve a smooth boil of the pilaf when the flame is high. If one side of the pot boils and the other side does not boil, the soup will survive. If the middle does not boil, it indicates a lack of salt. The salt is added to the rice twice: on top and without straining the rice water. Taste when the pot boils evenly, adjust the salt and drip when the water is fully drained. If you hit the surface of the rice with the back of the cap to make sure that the water has been drawn, it will make a squeaking noise, if it is squeaking, it means that the water has not yet been drawn and the flame needs to be intensified. Before brewing, collect the rice in a dome in the middle of the pot and squeeze it with the handle of a special drip or wooden spoon, holes will form and the water will go to the bottom of the pot and the steam will rise to the top. Then you close the oven and pull the ashes out of the oven. If you are cooking on gas, you will slow down like a candle. One of the gas burners must be specially adapted for cooking rice. To do this, put a beaker in the gas outlet and it will open bigger, so that the flame will burn and the pilaf will be easier to boil. Infusion time 25 to 30 minutes. Once you open the pan, dig in the pilaf and mix well. Then the meat and carrots are mixed evenly into the rice. If the rice gets into a fight with each other, you separate it with a fork. You float the pilaf in a large bowl, place the meat on top and bring it to the table along with the salad. The salad consists of juicy, bitter and sweet radishes in summer and autumn, radishes in winter and radishes in spring. Ingredients: 1 kg of rice, 1 kg of mutton, 250 g of sheep fat, 45 onions, 500 g of carrots, 1 teaspoon of cumin, as much cumin and as much red garmdori, and salt to taste filled according to. Devzira pilaf is cooked in the method of ivitma pilaf with fried rice (see recommendations). The roasting of lamb fat and mutton, as well as the slicing of carrots and onions, are the same as in the above recommendation. The frying of the ingredients and the cooking of the top are also the same. the rice should be washed 5-6 times and soaked in warm water for 2-3 hours. More water is poured into the zirka than the norm, because the water holding coefficient of this rice is 1: 5, and in other varieties of rice it is 1: 3. Therefore, in order to prepare pilaf from devzira rice as in the brochure, it is recommended to first learn how to cook fried and ivitma pilaf. Before serving the pilaf on the table, mix it well in a pot and put it in a bowl, put the meat on the face, along with the sliced ​​radish, and put grape vinegar in a separate bowl.

Ivitma rice

Preparation of pilaf begins with roasting rice, for which the cleaned rice is washed 3 to 4 times, salted in warm water (1 tablespoon of salt per 1 kg of rice). Ivitation time is at least 2 hours. In our experience, rice stays in salt water for 24 hours without being crushed (massaged). You cut the meat, fat, carrots and onions as recommended above. To increase the diet of this pilaf, it is better to cook it in vegetable oil (cotton, flax, sunflower, corn, olive oil.) In this case, cotton and flaxseed oil with a medium heat for a long time 1 Stir in the sunflower, corn, and olive oil for a long time, then add the sliced ​​meat as soon as it heats up, without frying it too much. When you add the chopped onion, mix it once or twice, cut the sliced ​​carrot into a layer, immediately pour water and simmer for 1 hour. During this time, add salt, cumin, pepper and barberry. When the zirvak is cooked, layer the roasted rice, raise the heat, pour boiling water over the rice surface, adjust the salt, drain the water quickly, and while the rice is still alive, add the hot water again. this is how much more water it draws when it falls into the pot how much do you pour. The fact is that if you take out the layer of rice with a fork, put the rest of it in the boiling parts of the pot and rub it on the face, the water will be well absorbed and the rice will cook crispy. Collect the grated rice in a dome in the middle of the pot and simmer for 20 to 25 minutes, pulling out the flame and lowering the gas until the end. Mix the pilaf well in the pot, put it in a bowl and bring it to the table with one of the salads you want. Ingredients: 1 kg of rice, 1 kg of meat (mutton or beef), 250 g of fat (one of the vegetable oils or sheep fat). Take 1 kg of carrots, 2 medium-sized onions, 1 teaspoon of cumin and salt to taste.

Samarkand rice

Once the lamb fat is finely chopped and melted in a preheated pot, take the jizz and stain the oil well for a long time. Add the finely chopped meat to it, fry until the surface is golden brown, then add the chopped onion and dig in a couple. Without overheating the onions, layer the sliced ​​carrots in the shape of a straw and immediately pour in the water without frying and roasting. When the zirka boils, adjust the salt and add the barberry, cumin, whole or crushed pepper. Stir over medium heat, bring to a boil and wash the rice clean. When the zirka is well cooked, the carrots become softer and the flesh softer. Then layer the washed rice, pour in the normal amount of water, remove the charcoal from the oven and increase the flame. Squeeze the rice water well and when it swells, add the infusion, the duration is 25 minutes. 10 to 15 minutes after brewing, you cook the pilaf. This means that you open the pan and overturn the rice layer with a fork, so that the excess steam does not rise and the soup does not become lazy, and some of the surviving rice is buried and allowed to ripen, the drum is re-gypsum you close and swim in the bowl when the drip is over. The rule of thumb is this: first you dome the rice layer into the bowl and put the meat with the carrots on top. Or you put rice on one side of the bowl and carrots and meat on the other. Ingredients: 1 kg of meat, 1 kg of rice, 250 g of sheep fat, 1 kg of carrots, 2-3 onions, 1 teaspoon of cumin, as much barberry, pepper and salt to taste. ra solinadi.

A rice with meat

This rice is made from lean cuts or black sliced ​​mutton. The meat is minced like a sparrow's tongue and sprinkled with salt. Heat the oil in a saucepan, add the meat, fry it and fry it in the pan. Fry the bones on the side, then add the onions and when the surface of both ingredients is golden brown, drop the sliced ​​carrots into cubes (1x1x1 cm) and fry until half done. Then pour the same amount of water as the ingredients in the pot, sprinkle with salt and spices and simmer on low heat for 50 to 60 minutes. Clean the rice, wash it well, layer it over the top, pour in the water and bring to a smooth boil over a high flame — you can taste the salt again and adjust if necessary. When the rice water is well browned, add the fried meat to the face and infuse for 25 to 30 minutes. Mix the soup well in the pot, put it in a bowl in a bowl and bring it to the table along with any salad or chopped radish, also put grape vinegar in a separate bottle. Ingredients: 1 kg of rice, 1 kg of meat, 200 g of oil (1 kg of oil is taken separately for frying), 500 g of carrots, 3 4 onions, salt and various spices to taste.

Garlic rice

The top of the garlic pilaf is prepared as it is said in Fergana pilaf, the difference is stuffed with garlic and onion. Garlic can be added in two different ways. In the first method, you cut the whole garlic, a part of the hair with a knife, peel a layer of peel, shake it in cold water and put the cut side down on top, boil the garlic until half done. Then layer the rice on top and finish cooking the pilaf. The second way to add garlic is as follows: you cook the zest as usual. Divide into cloves, sauté the peeled garlic in cold water, stir in the washed rice, toss and pour in the water to finish cooking. All processes are carried out as described in the recommendation of frying rice. Infusion time 25 to 30 minutes. Mix the rice well in a pot and put it in a bowl in a dome, gathering all the cooked garlic on top of the rice. Ingredients: 1 kg of rice, 500 g of meat, 200 g of garlic, 300 g of sheep oil, 500 g of carrots, 2 3 onions, salt, cumin, barberry and pepper to taste.

Behili rice

Either Fergana pilaf or Samarkand pilaf is used to make zirvak. You wipe the quince hair, cut it into four layers, remove the seeds and stalks, and cook on top. If you prepare the zirka in the method of frying rice, then you fry the quince pieces together with the meat and carrots, then pour the water. In the case of ivitma pilaf, quince stalks are boiled together with carrots until half cooked, then rice is added. The rest of the process is as described in those selected recipes. Infusion time 25 minutes. When the dish is ready, separate the quince pieces, mix the pilaf well, put it in a bowl, collect the quince on your face and bring it to the table. It is eaten in small pieces on the table. Ingredients: 1 kg of rice, 500 g of meat, 2 quinces, 500 g of carrots, 300 g of sheep oil, 2 3 onions, cumin, barberry, pepper and salt to taste.

Shodibek pilaf

Wash and dry the rice 4 to 5 times, cut the quince into medium cubes (2 cm3) and immerse it in warm water or add it to the rice, otherwise it will turn black. Just like you cut the meat into kebabs, you cut the onion into rings and the carrots into small cubes (1 cm3) and then you smear the oil in the pot. Add the onion to it, then the meat, and when it is browned, press the carrot and pour the water over it. When the zucchini is ripe, add the quince mixed rice and drizzle. If the quince is fermented separately, add it before the rice and pour the water over the rice. Intensify the flame so that the water is well drained, and rub the layer of rice with a fork. Infusion time 25 to 30 minutes. Once the pilaf is well mixed in the pot, you float it on a plate and serve it to the table. Ingredients: 1 kg of rice, 500 g of meat, 2 3 quinces, 300 g of sheep oil, 34 onions, 500 g of carrots, salt and spices to taste.

Kovatok rice (tok oshi)

Divide the mutton for the pilaf into two pieces, prepare the minced meat from the laxative part, and use the remaining boneless meat to fry with the onions and carrots. After frying the onion in the grated oil, fry the bone-in meat, then add the carrots, pour water and boil over low heat. Add finely chopped onion, salt and pepper to the minced meat prepared from the soldered part of the meat. You pick grape leaves; in this case you will collect the third and fourth leaves from the top of the newly emerged surkh. These leaves are of medium size, shiny on the surface, and the taste is sweet. After rinsing the leaves in cold water, add about a teaspoon of minced meat in the middle of each and you will end up with round-shaped fillings. It will not open if you press the stuffed side down on the board. When you have finished all the knots, you sew one to the other, pass the needle and knead the thread. There are two ways to cook kovatok. The first method is to put a string of spinach on a carrot face in a pot, pour water over it, bring to a simmer, then add rice and drizzle like regular pilaf. Infusion time 25 to 30 minutes. When pulling on the table, slowly take the kovatok shoda, mix the pilaf, put it in a bowl, put the kovatok on your face and throw the string. The second method: pour a plate on the bottom of the pot, first collect the large and then small pieces of stuffing, turn one more plate on top and pour water evenly over the face. After cooking on low heat for 30 - 35 minutes, you bring the finished pilaf to the surface. Ingredients: 1 kg of rice, 500 g of mutton, 500 g of carrots, 4 - 5 onions, salt and spices to taste. You will need 12-15 grape leaves for each serving at the rate of 60-70 kovatok.

Stuffed rice

You cut the meat for the pilaf into two pieces. Pass the lahimi through a meat grinder and add the finely chopped onion, pepper, salt and raw egg. The purpose of adding eggs is to keep the minced pepper from sticking out. Remove the peppercorns, crush the seeds, wash well and fill each one. In a saucepan, fry the oil, bone-in meat and onion, then add the carrots, add the stuffing, pour water over it and bake for 1 hour on low heat. Adjust the salt and sprinkle with spices. Then add the washed rice and drizzle as usual. Infusion time 20 to 25 minutes. When serving, take the stuffing without stirring, mix the pilaf and put it in a bowl and collect the stuffing at the rate of 2 for each meal. Ingredients: 1 kg of rice, 1 kg of meat, 300 g of sheep fat, 500 g of carrots, 4 5 onions (both soup and minced meat), 1 egg, salt, pepper, cumin, barberry taken according to bga, you will need 10 to 12 medium-sized fresh peppers.

Bedanali rice

When the quail are slaughtered and immersed in boiling water, the feathers are easily torn off. Open the inside, remove the pan, rinse thoroughly in hot water, strain the water, add salt, pepper and cumin to each other and sprinkle with a seemingly combo. To the minced meat made from fatty mutton, add finely chopped onion, chopped cilantro, salt, pepper and raw egg. You fill each quail with this minced meat. In a saucepan, drizzle with vegetable oil, sauté the onion and fry the bone-in meat, then add the carrots and stir-fry 2 to 3 times, peel the quail stuffed with minced meat and pour enough water to bury the ingredients. , simmer for 1 hour on low heat. If the water is cut and the quail are not yet cooked, add boiling water. Then adjust the salt, layer the washed rice, add as much water as needed and finish cooking. Infusion time is 20 minutes. Slowly separate the quail when you pull them to the table, mix the pilaf well, and after swimming in the bowl, bring the quail to your face at the rate of one quail for each meal. Ingredients: 1 kg of rice, 200 g of lean meat, 250 g of linseed oil, 4 5 onions, 500 g of carrots, 6 quail, 12 eggs, salt and spices to taste.

Ilvasinli (kaklik) rice

When the pomegranate is cut and cooked in boiling water, you remove the feathers, open the inside, clean it from the stalks, wash it in hot water, cut it into 4 or 6 pieces and sprinkle with salt. Sprinkle the oil in the pot, add the thyme meat and fry until golden brown and add the onion, after the onion is browned, add the carrots and mix two or three times, then pour the water and simmer for an hour on low heat. Then sprinkle with spices, adjust the salt, add the washed rice and drizzle as usual. Infusion time 25 to 30 minutes. When serving, you separate the pomegranate meat and mix the pilaf well, then float it in a bowl and collect it on the pilaf face at the expense of a piece of pomegranate meat for each meal. Ingredients: 1 kg of rice, 1 fat spruce, 500 g of carrots, 250 g of vegetable oil, 3 4 onions, salt and spices to taste.

Tomato pancakes

Stir in the oil, sauté the onions, then add the meat and fry until golden brown, then add the carrots, stir once or twice, pour in the water and simmer for 50 to 60 minutes. From the varieties of tomatoes called Apple, Gift, Volgagrad, select the same, not crushed, but reddish-brown ripe, the size of an orange, wash it, carefully cut off the busy side and get the flesh and seeds in the middle. If you sprinkle the resulting tomato bowls with salt and turn them over in a bowl, the flood will flow well. Then you beat one egg into each tomato and sprinkle the pizza with salt and pepper. Add the washed rice to the prepared zest and drizzle the rice as usual. Infusion: flatten the surface of the rice with a spatula beforehand and form the pits using a spoon. Place an egg-sliced ​​tomato in one of the pits, then cover the pan with a fork instead of a fork so that the shape of the tomatoes is not distorted. Lower the heat and rest for 25 to 30 minutes. During this time, the eggs inside the tomatoes harden. When ready, slowly remove the tomato sauce and stir in the rice to float in a bowl. You put one tomato on your face at the expense of pouring a tomato and bring it to the table. Ingredients: 1 kg of rice, 1 g of mutton, 500 g of sheep fat, 300 2 onions, 3 g of carrots, 500 eggs, 6 tomatoes of the same size, salt, cumin and pepper Taken according to `b.

Qazili rice

Put the pot in a bowl of cold water and simmer for 2 hours. Sanching the needle with boiling, otherwise it will crack. When the kazi is cooked, take it out of the pot and let it cool. You cook meatless pilaf in a separate pot. To do this, drizzle the vegetable oil well and mash the onion. You can also cook the kazi in the same pot without boiling it in another pot. That is, when the onion is cooked, put the goose in a circle, pour the carrot over it, immediately pour water and boil for 2 hours. Remember to hit Nina. If the water evaporates, add boiling water and boil until the pot is cooked. Then add the rice and strain the juice for 25 to 30 minutes. When you have eaten, you take the goose and cut it into pieces. Stir in the pilaf, float in a bowl and pull the goose feathers on your face and pull them to the table. Ingredients: 1 kg of rice, 500 g of saz, 250 g of cottonseed oil, 500 g of carrots, 2 3 onions, salt to taste.

Po`stdumba rice

In a saucepan, fry the onion in vegetable oil, cut the boiled peel into pieces of 100150 grams, add to the onion and fry, add the carrots when the surface is red, and pour water, stirring a couple. When it comes to a boil, adjust the salt, add cumin, barberry, cayenne pepper and simmer on low heat for 1 hour. Then you add the rice, strain the water and simmer for 2025 minutes. When you put it on the table, take the peel, cut it into small pieces, put it on the surface of the rice and sprinkle with sour pomegranate seeds. You put grape vinegar in a separate bowl. Ingredients: 1 kg of rice, 500 g of rind, 200 g of cottonseed oil, 23 onions, 1 kg of carrots, salt and spices, as well as pomegranate and grape vinegar.

Kartdumba rice

Boil the buttock oil, which is divided into solid pieces, for 1 hour, then cool. Add cottonseed oil (linseed oil) to the pan, discard the cooked buttock pieces and fry until the surface is golden brown. Then add the onion and stir a little, then immediately add water without frying the carrots (it is better to pour the buttock broth) and simmer until the carrots are half cooked. Add salt, barberry, cumin and pepper to the zest. Add the washed rice to the prepared pan and simmer for 2025 minutes after the water has drained. Without stirring the pilaf on the table, you first float a layer of rice in a bowl, then place the carrots on top. Divide the dumplings into small pieces and place on the face of the carrot. Ingredients: 1 kg of rice, 500 g of hips, 200 g of cottonseed oil, 1 kg of carrots, 2 onions, salt and spices to taste.

Moshli rice

23 days before cooking the pilaf, you wash the mash, put it in a flat dish, for example, in a bowl, one or two layers, pour cold water and cook. In order for the mash to swell well, it must be exposed to air as well as water. It is therefore fermented in a flat dish. If the water runs low, you pour again. After a while, the moss swells and even stings. Spread it on cling film and pick up the unripe grains. Then you wash the rice, mix the puffed mash into it and pour cold water over it. Sprinkle the onion with the oil, then add the sparrow-sliced ​​meat, mix a couple of times, add the finely diced carrots and fry until half cooked. then pour water and simmer on low heat for 50 minutes, you can add spices, but the salt is then added. When the mash is cooked, add the rice mixed with the mash, add enough water and bring the flame to a boil, adjust the salt when the mash is cooked into pieces, otherwise the mash will harden. Once both the rice and the moshi are ripe, simmer for 30 minutes. You swim as a dome in a bowl as you draw on the table. Ingredients: 800 g of rice, 1 cup of mash, 500 g of mutton, 300 g of lard, 500 g of carrots, 2 onions, salt and spices to taste.

Pea pilaf

The day before cooking the pilaf, wash the peas, soak them in cold water and store them in a cooler place. If bubbles appear in the water, the pea will remain crumbly before cooking. That’s why you refresh your water two or three times during the summer. For this pilaf, you cut the meat into 10-15 grams, the onion into rings as usual, and the carrots into peas. Wash the rice and soak it in warm water for 23 hours. In a saucepan, drizzle the oil, add the meat, toss the onion until the surface is browned, and fry both until golden brown. Then add the carrots, immediately pour the water, add the roasted peas and simmer for 1 hour. When the peas are soft, (salt with your finger) add salt and spices to the top. Add the grated rice to the prepared pan and pour in enough water. Once the water is drained, you will rest for 25 minutes. Then mix well, float in a bowl and serve with the desired salad. Ingredients: 800 g of rice, 1 cup of peas, 500 g of meat, 500 g of carrots, 23 onions, 250 g of sheep oil, salt and spices to taste.

Bean rice

The pilaf is prepared as described in the recipe above, and you cut the meat, onion and carrot in the same way. Wash the rice and soak it in hot water, prepare the Zirvak and add the boiled beans before soaking the pilaf. To do this, wash the beans, put them in a bowl of cold water, bring to a boil, pour the blackened water and pour more water and cook until soft. Then drain the water and put the rice on the surface of the rice before brewing, cover the pan, the brewing time is 20-25 minutes. Once the rice is rested, mix well, float in a bowl, sprinkle with pepper and serve. Grape vinegar is served in a separate bowl. Ingredients: 800 g of rice, 1,5 cups of beans, 500 g of meat, 500 g of carrots, 300 g of lard, 23 onions, salt, cumin, pepper and vinegar to taste.