How to cook Uzbek plov: step by step recipes with photos. Uzbek plov is the best combination of rice, meat and vegetables.

Uzbekistan is a sunny, hospitable country, which is famous for its cuisine. And it has its own dishes, characterizing national characteristics and a special flavor. Uzbek pilaf - top of culinary art and business card of Uzbekistan. You will not find such a dish in any other country or national cuisine.

Uzbek pilaf, prepared according to the traditional recipe, consists of seven products. The taste of pilaf depends on many factors. Even the way of cooking and the quality of the fire can make adjustments to the taste.

Real Uzbek plov

Pilaf is not rice porrige with meat and spices. The pilaf recipe provides for some features that you definitely need to take into account if you want to get closer to the ideal taste and look of this Uzbek pilaf.

Ingredients

mutton - 1.5 kg .;
fat tail fat - 300 gr .;
round rice "Dev-zira" - 1 kg.;
carrots - 600 grams;
onions - 500 gr;
vegetable oil - for roasting;
spices: salt, pepper, jura, turmeric. Optionally, you can add paprika, barberry, raisins.

Cooking

How to cook real Uzbek plov without suitable dishes? It is cooked in a thick-walled cauldron, which keeps the temperature for a long time and does not allow the dish to burn slightly. But if the cauldron is not there, a duck-plate or a thick-walled pan will do.

In cauldron pour vegetable oil and bring it to a boil. Cut the fat tail into pieces and give it a little warm up. Meat, cut into pieces of medium size, lay in a container and fry. Meat should be fried on high heat, stirring occasionally to achieve a golden brown crust.
Onion, cut into half rings, throw in a cauldron and fry with meat until caramelization.
Cut carrots into thin straws, but such that it is felt in the pilaf and does not fall apart during cooking. We throw them in a cauldron and cook it together with the products that are already there to a soft state.
Cook zirvak (the so-called base for pilaf with gravy). Fill the cauldron with hot water so that it covers all the products approximately on your finger. At this stage, we put spices in pilaf. We continue to cook on high heat for 30-40 minutes.
Rice before throwing into the cauldron is washed under running water. I carefully change the water several times and rub the rice in my palms to wash off the sticky plaque. The water should be absolutely pure, not cloudy. Only then the rice is ready to cook pilaf. If the rice is washed insufficiently - the pilaf will turn into a sticky porridge and the dish will lose its inherent taste.
Prepared rice is placed in the pot. We do not mix with meat. Level the rice with a spoon and add water to cover the surface with two fingers on top. Salt if necessary.
Cook pilaf over high heat until all water evaporates from the surface. Then with a wooden stick we make several holes until the very day for the rest of the moisture to evaporate.
In the center we make a small depression and press the garlic head into the rice, cleaned of excess husk. We close the cauldron with a lid and continue to evaporate the pilaf for another 25-30 minutes.
Before serving, cook ready-made pilaf with a large skimmer, picking up pieces of meat, carrots and onions from the very bottom.

Serve as a separate dish. This Uzbek pilaf is very nourishing and fat. Those who have problems with the stomach and digestion need to take this fact into account.

Uzbek pilaf with dried fruits

Over time, all kinds of ingredients that are not present in the classic version were added to the pilaf recipe. Dried fruits, legumes, various meats, meatballs are added. Now pilaf from rice substitutes is practiced.

AT classic recipe add dried fruits: dried apricots, prunes, figs or apricots. You vary the amount of fruit supplements yourself according to your own preferences. If you want to give the swim more sweetness - you can add a significant amount of dried fruit. If just piquancy - add quite a bit.

Dried fruits are laid at the stage of making zirvaka, along with the addition of water.

Ingredients

rice - 200 g .;
meat (lamb) - 50 gr .;
lard (lamb) - 50 gr .;
onions - 50 g;
carrots - 100 g;
raisins - 25 gr.

Cooking

We prepare Zirvak in the same way as in the previous recipe.
Kishmish pour water for 5 minutes, rinse and sort, rid of the stem. Lay in zirvak and immediately add rice.
Next, prepare exactly as in the previous recipe.

Chicken pilaf

Such pilau can also be cooked with a fat-skin, chicken-fat, horse or home-made sausage, chicken stuffed with quail, game, catfish or an egg.

Ingredients

round rice - 500 g;
chicken - 300 grams;
onions - 200 gr .;
carrots - 250 g;
spices (zira, paprika, turmeric, barberry);
salt to taste

Cooking

The chicken is cut into pieces of about 100 grams. each. Sprinkle with fine salt and leave for 2 hours for sagging. This procedure is best done the night before.
Pour vegetable oil into the cauldron and heat it up. Throw onions in butter, sauté for 5 minutes and throw in chicken pieces. Fry over high heat until crusting.
We put carrots-straws, spices, water in a cauldron and add saliva if necessary. Stew for 25-30 minutes.
Lay the rice and cook as described in previous recipes.
Such a pilaf will be less fat and heavy. It can be called "dietary" compared to pilaf of lamb.

Buckwheat pilaf

The pilaf groats have also changed over time. Many housewives try to make pilaf from buckwheat, wheat, noodles and vermicelli.

Ingredients

Ingredients are given at the rate of 200 gr. buckwheat If you need more cereals, make the necessary corrections.

buckwheat - 200 gr .;
butter - 50-70 g .;
meat (beef or low-fat pork) - 100 gr .;
onions - 50 g;
carrots - 100 g;
spices and salt - as in the previous recipe.

Cooking

Heat the butter in a skillet or cast-iron pot, throw the meat cut into portions and fry it until golden brown.
Throw onions, carrots and spices in a pot. Pass until half ready, stirring occasionally. Then add water and leave to simmer on low heat for about 30 minutes.
While cooked zirvak, preparing buckwheat to add to the pilaf. Throw a spoonful of butter on the pan and pour buckwheat. Fry it over low heat and stir constantly with a wooden spoon.
Throw the prepared buckwheat into zirvak, add water and saline to taste. Cook over low heat until cooked, stirring occasionally.

You can serve such a pilaf with vegetables or vegetable salads. Greens are served separately.

Pilaf stuffed with sweet peppers

Ingredients per serving. If you cook more, multiply the ingredients by the number of servings.

Ingredients

rice - 200 g .;
onion - 150 gr. (for stuffing 100 gr.);
carrots - 100 g;
fat - 50 grams;
egg - ½ pcs .;
sweet pepper - 2 pcs. (300 gr.);
salt and spices - as in traditional recipes.

Meat must take on the bone.

Cooking

Cut off the meat from the bones, but so that there is enough meat on them. Make minced minced meat, add onion, chopped into small pieces, add salt and add spices to taste.
Heat the oil in the pot and throw in the fat. Add the meat on the bones and fry until crust. Throw onions, straws, carrots, spices - fry until the softness of the carrots and add hot water to your finger above the surface of the meat. Simmer on low heat for about an hour.
Pepper cleaned from seeds and stuffed with prepared minced meat.
In a layer of zirvak we impose a portion of rice, then lay out the stuffed pepper, cover with a layer of rice on top. Repeat this procedure until all the ingredients have run out.
Fill with water until complete coverage of all pledged products and cook until ready over a very slow fire.

Serve pilaf portions. On the plate, first lay out the rice with spices. Put the stuffed peppers on top of the rice, sprinkle with chopped greens. This kind of pilaf is good with fresh vegetables or salad.

Ingredient that gives Uzbek pilaf an indescribable oriental taste and smell are spices.

Turmeric gives color and a touch of light nutty haze. Paprika will make the color of the dish rich, orange and thanks to it, the pilaf gets a sweetish taste.

Barberry will add sourness, which does not emphasize the sweetness of rice and makes meat and fatty foods easier. If you add dried fruits, then reduce the number of carrots, which also gives sweetness. A large number of such ingredients can play a cruel joke and make your pilaf sugary.

Before laying the dried fruits in the zirvak they do not need to be pre-soaked. If you want to achieve good taste - use dried apricots, raisins, dried apricots or prunes only solar drying. They are not as beautiful and presentable as dried in vending machines, but not processed with preservatives. In addition, they have more sweetness and natural taste than in light fruit.

If you take prunes, pay attention to its preparation. He may be dried. In this case, the taste will be more natural, with soft tart notes. If you take prunes, dried on the smoke, the taste will be a little with the "smoke".

For cooking pilau need to use loose rice, then the dish will be structural and not stuck together.

No need to use aromatic vegetable oil, it will kill the taste of pilaf. Dried fruits are easily interchangeable. So instead of dried apricots, you can use raisins, or figs.

Use more greenery to decorate pilau, it will refresh the taste of the dish and make it more beautiful.

Real Uzbek pilaf can be a table decoration and an excellent treat for your guests and relatives. Try a classic cooking recipe, make your own adjustments, and you will have a nice time at a hearty and tasty table with your family.

Recommended recipes:

The recipe for traditional pilau, which is prepared in Uzbekistan on various occasions - reception, wedding, birthday. It is called “tea-house”.
Plov is a very satisfying and at the same time not very stomach aggravating dish that you can feed a lot of guests at once. Especially, if it is made from the right products and, most importantly, the right rice and in the correct ordering sequence of ingredients.
To make traditional Uzbek pilaf, we will need the following ingredients with which you will have to work during its preparation: - Rice (variety devzra, or devzira, as you like) - you can buy on the market (350 rub / kg) - the main secret ingredient of any Uzbek plov.
- Carrot - preferably yellow, Uzbek (130-150 rubles / kg)
- Onion - can be bought in a simple store (25 rubles / kg)
- Lamb - preferably not very fat, for example, a lamb (350-500 rubles / kg, depending on the part of the lamb)
- Garlic - the head should be strong and by no means young (I was presented on the market from whom I usually take rice and spices, so I won’t say the price)
- Zira - seasoning without which pilaf do not (50 - 60 rubles / glass)
- Barberry (50-60 rubles / glass)
- Vegetable oil - the oil should be odorless, refined
- salt
To prepare a pilaf for 15 people, you need 1.5 kg of rice, the same amount of carrots and meat, 3-4 medium onions, 3 heads of garlic, 2 glasses of jira and barberry, oil depending on the fat content of the lamb (on average 200-250 g).
Stock up on patience and inspiration!
Go…

We cut carrots. It should be cut with a large straw. In no case, do not rub on a grater and buy a thinly chopped carrot from which Korean salads are made.
Secret number 1
Thin carrots will disappear in the swim during cooking, which is unacceptable!

We cut onion rings. There is not much you can bother. Just know that the thinner you cut an onion, the faster and more intense it is toasting. It is easier to burn thinly sliced onions than coarsely chopped, and burnt onions in the pilaf are at least not beautiful (and not tasty).

Wash and cut the lamb pieces. Here, too, has its own feature. If you cut the pieces too small, the meat will not be visible in the swim. It will just be rags everywhere. It is better to cut pieces with a half-palm or even a little more. If bought ribs, then it should be pieces of several ribs. It is better to buy the back leg. There is plenty of meat, and there is a bone (according to tradition, the largest bone with a piece of meat is given to the oldest at the table or to the dearest guest). Buying meat do not forget to ask to chop it into pieces.

With the meat cut off the fat and cut it into small cubes. If you bought lean lamb, it is better to ask the seller a piece of fat tail. We also cut it in cubes.

Pilaf can be cooked both on a gas or electric stove (on an electric one it is more difficult and requires a certain skill, but it is impossible to cook on an induction pilaf), or on an open fire (hearth), but only in a cauldron! No pans, enameled basins and viper! This is pilaf, not army porridge. When cooking pilaf on an open fire, there are some secrets and peculiarities.
Secret number 2
First, the cauldron should be rounded to the bottom. If the cauldron has a dime (for the plate), then the pilaf in this place will burn.
Secondly, prepare firewood and wood chips in advance to adjust the intensity of the fire. The more small pieces you throw, the stronger the fire will be.

Now let's start cooking. We calcined the cauldron on high heat.

We throw in it diced mutton fat.

When the fat is melted, remove the skewers with a skimmer (by the way, a cool snack, if salt and salt are sprinkled with thinly chopped onions ... and with black bread ...).
By removing the greaves, you understand how much oil you need to add to the melted fat.

I do not like much fatty pilaf, so I limited myself to 200 grams of deodorized (odorless) sunflower oil. We bake oil.

To find out how well it is heated, throw a onion ring at him. Hissed, fluttered, throw the rest of the bow.
Secret number 3 - onions gives the pilaf color. The more overcooked the onions, the richer (darker) the pilaf color will be. If the pilaf is cooked without onions, then it will be almost white (such pilaf is prepared for weddings and hence it is called “wedding”).

Onions should be constantly stirred so that it does not burn.

This is the optimum color bow. The pilaf will be almost that color. Slightly darker. The rest of the color will give the carrot to the pilaf.

Now came the turn of meat. Lay in chopped onion chopped lamb and fry until half cooked carefully mixing. The meat should be almost cooked and lightly browned when you add carrots to it.

At first glance, you will find that there are a lot of carrots. Do not be scared. Just right!

Fry over moderate heat by mixing onions, meat and carrots.

We determine the readiness of carrots as follows - the carrot must bend, but not break. By the way, at this point the onion will almost disappear. You should not see it in cooked swim. It will completely disappear before the laying of rice, but more on that later. Now is the time to put the kettle with water on the fire. You must have boiling water at the ready.

Refried onions, meat and carrots pour boiling water. This is the basis of pilaf. Called zirvak. It needs to be cooked properly, in the sequence, as I showed earlier. From him will depend what kind of pilaf you get. But I am sure that pilaf will make you the most delicious. Zirvak is preparing 40 minutes. A better hour! In general, one and a half! By the way, zirvak can be prepared in advance, at least one day before the arrival of guests. The basis, it is the basis. This is not yet pilaf :)

While cooking zirvak, we prepare rice, garlic and barberry with zira. By the way, the correct pilaf prolongs life, and smoking really kills :)

Wash rice with cold water. I must say that rice variety devzra is very dusty. It grows in the vicinity of Uzgen in clay soils, so it is so dark. In fact, when you wash it, you will see that the rice is pink with dark stripes. But believe me - this is the right sort of rice for Uzbek pilaf. Experienced cooks consider this variety as the best for pilaf. It should be washed for a long time and thoroughly. Very carefully!

Washing the rice, we choose small pebbles. After all, no one wants the guests after the feast to go to the dentist.
My great-grandmother told me that the pebbles in bags of rice are added for weight. 1 kg of stones per bag of rice is a good salary increase.

Here, in fact, rice devzra. Washed and ready to lay the foundation (zirvak).

Undress garlic. Carefully, trying not to break the integrity of the head, remove the upper husk, leaving the lobules.
After 45 minutes from the moment of boiling zirvaka put garlic (whole), barberry and cumin.
SALM !!! It is necessary to salt so that this broth was a little salty. A portion of salt will take rice. Stir and cook for another 15-20 minutes. We do not put any other spices in pilaf! No hops-suneli for smell, dried parsley, marjoram, basil and curry. Only zira and barberry.
Secret number 4
If you take cumin in your palm and rub it with your fingers, then the smell of this seasoning will be richer and brighter.
Zirvak is ready. Bring this broth to a boil and lay the washed rice, after squeezing. Lay out handfuls of hills around the entire cauldron, and then gently level with a slotted spoon. DO NOT MIX !!!
Water should cover the top of the rice for 1.5 - 2 cm. If anything, you can add a little boiling water, which should always be at hand.

Secret number 5
Remember where your garlic heads “hid”. It will come in handy when the pilaf is ready.

As soon as the rice is leveled all over the plane, make the fire strong. Now it is important to make water boil and evaporate as quickly as possible. You can briefly close the cauldron to speed up the process, but as soon as the water boils, the lid must be removed. We help it to evaporate slightly by moving the rice from the walls to the middle of the cauldron with a slotted spoon and making holes in the pilaf with a wooden stick (using a sushi stick or a wooden spoon handle) for the water to boil more intensively from the middle. As soon as the water has ceased to gurgle from the holes that you have made, level the rice throughout the cauldron and cover it with a lid. We make the fire the smallest with the help of thin slivers.
Secret number 6
Each rice variety “drinks” water differently. It is necessary to adjust to each rice, but this variety is famous for the fact that it drinks water well and spoils it very difficult.

As soon as the cauldron is closed, we wait for 20-25 minutes.

In 20 minutes. open the lid, find the garlic. Carefully, so as not to crush, pull out and put on a saucer. Stir pilaf from the bottom to the top. Stir thoroughly, but carefully, so that the carrot is mixed with rice, barberry and meat. Your real Uzbek pilaf is ready!

Put the pilaf on the dish and top with garlic. Each one is served with a portion of rice, a piece of maya and a pair of cloves of the finest garlic.

Bon appetit to you and your friends!
P.S. After the feast, drink hot green tea without sugar and you will understand why there is not a lot of pilaf :)

Real Uzbek pilaf (Ferghana) is a very tasty dish that will leave few people indifferent. However, the skill of its preparation is bordered by high art. This article describes how to cook Uzbek pilau correctly.

Ingredients

The most ideal proportion in which an excellent Uzbek pilaf is obtained: meat, rice and carrots - one to one. For cooking will require the following products:

Meat (preferably lamb) - 1kg. Most pulp and several ribs.
Rice (preferably devzira or basmati) - 1 kg.
Carrots - 1 kg.
Bulbs (medium) - 3-4 pcs.
1-2 hot chilli peppers (in the absence of can be replaced by red pepper).
Vegetable oil 250-300 g. (Refined). You can use fat tail.
Condiments: barberry (you can do without) and cumin (preferably black Uzbek).
Garlic - 2-3 heads.

IMPORTANT!

In no case do not use prefabricated (factory) seasonings for pilaf from the store! They are not suitable for this dish. The main spice here is zira.

Training

Before you properly cook Uzbek plov, you need to pay attention to the Kazan. It should be perfectly clean and free of soot. Meat is cut into cubes with a side of about 3 cm (except for the ribs). You can not wash it. It is better to wipe with a dry towel, if something is horrible. Carrots are cut into straws about 1 cm wide (without any combines and graters). Onion is cut into half rings or rings. Rice is washed several times to clear water, salted and soaked again. To cook Uzbek plov, you need a skimmer with a stiff handle.

Zyrvak

Cauldron should be heated as much as possible, and then pour refined oil into it. When it warms up well, throw a small onion into a container, fry it until dark brown, and then take it out. It will pull all the negative out of the oil and remove excess odors. Then you can melt fat tail (vyzharki removed from the cauldron). Then, at the maximum heat (it is almost at all stages of preparation), ribs are roasted for 5-7 minutes and taken out too. Next, the onion is fried until golden brown (the color of the pilaf depends on it) - it should release most of the moisture. Then the meat is fried. The main thing is that it is roasted over high heat, and not stewed. When the meat becomes rosy, the carrot is laid and fried for about 15 minutes (you need to constantly mix). When the smell of pilaf goes - it is ready. Next you need to throw in the cauldron barberry and zira (grind in the palms), pour boiling water over everything (to cover), drop the pepper, whole garlic heads (with skin), ribs and salt (the taste should be slightly salted). This mixture is called zirvak. The fire is reduced, and the cauldron is left for 40 minutes.

Final stage

When the time expires, the fire is added to the maximum, and then the rice is carefully laid out and leveled (water is drained). This is the most important point. Next, you need to carefully pour all the boiling water so that the liquid covered the rice with about a finger and a half (the main thing is not to overdo it). The water will boil quickly, and the oil will be at the top. Very soon the moment will come when the liquid will boil away. The rice should no longer crack on the teeth. If necessary, you can add a few tablespoons of water. Before covering with a lid, you can sprinkle Uzbek plov with raisins (for an amateur). Further, the cauldron closes tightly. Inside the cover you can put another large dish for tightness. The fire is reduced to the "absolute minimum." After 20 minutes, Uzbek plov can be served.

March 30, 2016 910

Lamb pilaf is a national Uzbek dish. It is prepared both daily and for any celebration. Each family has its own secrets and cooking tricks: pilau can be made more or less greasy, change the quantitative and qualitative composition of spices, add dried fruits - each of the variations will reveal completely different flavors.

Uzbek mutton pilaf recipe

Classic Uzbek pilaf is cooked with lamb in a cauldron - a cast-iron cauldron with thick walls and a semicircular bottom. Due to the difference in temperature conditions, it will take much more time to cook it on a gas or electric stove, but the result will justify the effort.

Components:

Steamed long grain rice - 1.5 kilograms;
Large carrots - 3 pieces;
Onions large - 4 pieces;
Young lamb - 1.5 kilograms;
Pepper red and ground black - 1 bag;
Cumin - 1 sachet;
Turmeric - 1 sachet;
Salt - to taste;
Garlic - 1 head;
Cotton oil - 50 grams;
Fat fat-150 grams;
Purified water - 450 milliliters.

Instead of traditional Turkic dishes, you will have to be content with a deep stewpan with thick walls. Fold the sliced strips of fat evenly along its bottom and put on the cooking surface to fry.

We clean vegetables. We chop onion and carrot in thick half rings. We split the lamb pulp into large pieces with a sharp knife. Put in the cauldron. As soon as it is slightly fried, then throw vegetables, spices and garlic with whole teeth.

After stewing this part of the dish for 20 minutes, lay out well washed rice. Pour water, stir and cook another 50 minutes on moderate heat, covered tightly with a lid.

Uzbek plov with pork

If for some reason lamb is not suitable for taste or meat is too fat for you, pork will be an excellent alternative to it.

Components:

Pork tenderloin - 550 grams;
Long grain rice - 450 grams;
Carrots average - 3 pieces;
Onions large - 2 pieces;
Garlic - 1 head;
Barberry - 1 tsp;
Vegetable oil - 150 grams;
Spices, salt - to taste;
Purified water - 2 glasses.

Wash and dry the meat, cut into large cubes.

We clean the prepared vegetables, chop the onion into rings,

and carrots - straws.

Pour the butter into the pan, put it on the stove, send the chopped pork into it and lightly fry.

We spread vegetables to meat, add spices, water and simmer for an hour.

Then pour well washed rice,

mix, insert whole unpeeled garlic clove into center, cover with lid and continue cooking for another hour.

Uzbek pilaf with beef in a multicooker

Having such an irreplaceable unit as a slow cooker in the kitchen, you can easily make Uzbek pilaf with beef.

Components:

Baby veal - 400 grams;
Onions average - 2 pieces;
Small carrots - 1 piece;
Olive oil - 2 tablespoons;
Garlic - 4 cloves;
Turmeric - 1 sachet;
Purified water - 3 multi-glasses;
Spices, salt - to taste;
Steamed rice - 250 grams.

Cut the veal into small pieces. Turn on the appliance in the frying mode, pour the oil and put in the bowl to fry the meat.

We clean and chop vegetables on thick slices, transfer them to a heated pan with olive oil and fry.

Season the meat with spices, lay out the well-washed long grain rice, zazharku, pour water.
We mix everything, we stick garlic in a chaotic order, close the lid and set the quenching mode for an hour and a half.

Uzbek chicken pilaf

If you plan to cook this ancient Turkic dish in a modern version, then in combination with chicken meat it will be considered dietary and will please you with an incredible taste.

Components:

We take a deep iron pot, pour vegetable oil, put on the cooking surface. We divide the poultry carcass into pieces and put it in a container to be fried.

We clean the onions and carrots, chop thick slices and shift them to the cauldron for the meat. Mix everything and add spices, leave to prepare 40 minutes.

Then pour the thoroughly washed rice, pour water, cover with a lid and continue to cook for half an hour.

Before cooking, rinse the rice well several times until all the dregs are gone from the water. This way you remove the extra starch that turns the dish into a sticky mass. To be faithful, you can pre-soak it for an hour and a half;
Before cooking, make sure that among the spices you have turmeric. It gives a characteristic golden color, without which the dish will look like ordinary porridge with meat;
Vegetable slicing also plays an important role in this dish, do not rush and chop the onions and carrots by hand, carrots - in thin strips, onions - in rings or half rings;
Uzbek pilaf is cooked not only with meat, there are many exotic recipes: with seafood, mushrooms, vegetables, even with berries and dried fruits;
Do not cut the meat into too small pieces so that all fat and moisture will not come out of it, otherwise it will be dry and tough;
The key to successful Uzbek plov will be exclusively young, dairy meat;
Garlic does not need to be cleaned: this way you protect the dish from transferring bitterness. In this case, the husk does not become an obstacle for the transfer of flavor.

Enjoy your meal!

Uzbek pilaf is crumbly, fat, with meat, carrots, onions, aromatic spices and a whole garlic head. Everyone tries to cook, but they admit that people from the east get better pilaf.

Maybe there is some secret recipe for pilaf, which is known only in the east, which is betrayed from father to son. And which we would never tell? Maybe it's in the seasonings? Or is it not meat with rice? Or is it in the dishes, in the famous cauldron?

I think just a little bit. Most often, people from Uzbekistan simply forget to clarify a few small details, without which the pilaf does not work so tasty. Below I will describe what I noticed. And, perhaps, you will tell the moments that I missed. Then we cook delicious pilaf!

Notes

If you have fat tail, then we cook it with him. Of course, fat tail must be pre-melted in a cauldron. If not, then cook with vegetable oil (ideally with grape seed oil).
Rice should be taken with low starch content. The color of this rice is not white, but transparent. It is necessary to soak it in advance for a couple of hours, and then rinse well. If you are lazy and you want pilaf, then take rice, steamed. But personally, I do not advise: the stronger the industrial processing of the product, the lower its nutritional value. And even harm. Fast, simple, but not useful carbohydrates, you know, whether.
Meat is cut into such good pieces with a side of 4-5 sentiments. And fry at high temperature - so it will be juicy, as "sealed." If you have a small cauldron with a thick bottom, then fry one by one - two pieces.
Onions cut large, otherwise it can burn. If you first cast onions into the cauldron, then meat, you can burn the onions. Better is the opposite.
We cut carrots into large enough straws, because grated carrots will either burn them or boil them into porridge. We do not need this.
Carrots and meat are not mixed in a cauldron, because it will burn, and because it is a tradition (and tradition, because it can burn). If you really want to mix, then let the carrot first be stewed over the meat for 10 minutes, but then you can mix it.
Seasoning for pilaf can be taken different. The classic set is salt, pepper, curry, cumin (zira), black barberry and turmeric. If you do not want to get stuck, buy a ready-made mixture on the market (just ask what it is from, if half of the ingredients listed above are taken, take it).
Zirvak, this magical primary boiling mixture of meat, spices, vegetables, semi-finished products that precede this swim, should not boil strongly, otherwise the broth will be cloudy, and rice will clear the muddy broth poorly.

Pilaf recipe video

I also picked up a video for you from pilau cooking masters. Watch them.