Uzbek pilaf with lamb - video recipe. Cooking recipe for Uzbek plov.

This Uzbek pilaf is fatty, aromatic, with a pronounced taste of lamb and jeera. He cooks on an open fire in a thick-walled cauldron and is eaten with his hands or, in extreme cases, with a spoon. It takes at least 2.5 hours to prepare it, but if everything is done correctly, then you get one of the most delicious Asian dishes.

the site tells how to make real Uzbek pilaf at home. But first, a few recommendations.

The secrets of cooking delicious pilaf

To make Uzbek pilaf, you will need a special cauldron. It is believed that only in it pilaf does not burn and it turns out really crumbly. However, if there is no such “luxury” in your kitchen, then you can also cook in a thick-walled one with a non-stick coating. The main thing is that the lid she was heavy and tight to the pan.
Instead of the cotton oil stated in the recipe, you can use the usual refined sunflower. If you come across unrefined cottonseed oil, then before putting products into it, calcine it for a few minutes, then place a small cleaned bulb in it, wait until it darkens, and pull it out. So you will get rid of the odor that is peculiar to many Europeans.
If you do not like excessively spicy food, you can not put the hot pepper. But still leave it - it gives a special flavor, but does not make the dish "fiery."
Do not be intimidated by the amount of salt indicated in the recipe - during the cooking process it will harmoniously be distributed among all products.
Rice, meat and spices are best bought on the market.

Ingredients (for 5 servings):

How to cook real Uzbek plov

Lamb with fat - 1 kg,
Lamb bone with a small amount of meat - 1 pc.,
Fat fat - 200-250 g,
Rice varieties "Devzira" (in extreme cases, "Basmati" or "Indica") - 1 kg
Carrots - 1 kg,
Onions (large) - 4 pcs.,
Garlic - 3 heads,
Cottonseed oil (refined) - 300 ml
Zira (cumin) - 2 tsp,
Salt - 1.5-2 Art. spoons without a slide,
Dried berries of barberry - 12-15 pcs.,
Red hot pepper - 1-2 pcs.,
Water - 1.5 liters.

Product Preparation:

Wash rice in running water so that starch leaves it. To grind the grain better with your hands, this will speed up the process, you can do it in portions in a sieve. The indicator that rice is ready for further use is clear water. Put it in a bowl, pour warm water so that it covers it completely. Cover and set aside.

Cut products should be as follows:

Onion - half rings,
- pieces of about 3x3 cm,
Carrots - thick long straws,
Fat fat in small cubes.

In garlic, remove the topmost husk and cut the "bottom", clean it completely and disassemble it into cloves is not necessary. Hot pepper wash.

Cooking:

First, prepare the so-called "zirvak" - zazharka. Pour oil into the cauldron and heat it to a boil. Put in it half fat tail and, stirring, bring it to the state of cracklings. Catch them on the dish. If you are not afraid of "a blow to the liver", then you can either eat them, or use them as a dressing for mashed potatoes or for buckwheat.

Then put lamb bone in butter and wait until it turns dark golden. Put it to the cracklings. In the cauldron send onions, fry it to a semi-crunchy state, that is, to brown. Add the meat to the onion and fry for 7-10 minutes, stirring constantly.

Reduce heat, put carrots on meat and the second half of fat in tail. No need to mix at this stage. Cook for about 4 minutes. Then mix everything, trying not to break the carrot straw. Add 1 teaspoon of zira and barberry. To simmer for about 10 minutes. Pour into the cauldron 1.5 liters of water, salt and put hot pepper and 2 heads of garlic. Simmer zirvak under the lid for about an hour on the smallest fire.

A detailed step-by-step recipe for making the correct Uzbek pilaf. The best pilaf is cooked on a fire, but at home you can cook this dish very tasty. You just need to know a few tricks and follow the recipe.

Ingredients:

cauldron or pot with a thick bottom and walls (cast iron is perfect);
round grain or medium grain rice not steamed - 600 g (polished is suitable);
carrots - 600 g;
lamb or beef meat - 600 g (you can take the ribs);
onions - 2 heads;
vegetable oil - 200 g (cotton, refined sunflower);
garlic - 2 whole heads;
salt - 2 tsp;
zira (Cumin) - 1 tbsp. l;
ground coriander - 1 tsp;
turmeric - on the tip of a knife;
sugar - 1 tsp;
black ground pepper - 1/2 tsp.

The Uzbek variety of rice devzira is very well suited for pilaf. It does not stick together and does not boil soft during cooking. If there is no such variety, take plain white rice. Wash it in cold water at least four times. Do not drain the last water, leave the rice to swell for 30 minutes.
Pour the vegetable oil into the cauldron and put it on the stove to heat it up. Prepare the vegetables. Onions cut into rings or half rings, carrots with oblong pieces.

When the oil is well warmed, add onions and fry, stirring constantly. Do not reduce heating.

Fry the onions to a brownish hue. At the stage of frying it is better not to go anywhere, so as not to miss this moment. The color of the onion depends on the color of the finished pilaf.

Cut the meat into small pieces. If the meat on the bone chop it. As soon as the onion is ready, add the meat in portions. Do not put all the meat at once, otherwise it will not be fried, but stewed. Fry the meat with onions on high heat.

Meat should get a beautiful golden crust. At this stage it is not necessary that it be fully prepared.

Add chopped carrots to the cauldron, mix. Cook until it is soft. Cooking time depends on the size of the carrot sticks. Usually 7 to 10 minutes is enough. Do not forget to mix.

Now add salt, sugar and all spices except jira. Take it only half the amount laid. Stir to warm the spices in the oil and give away their flavor. Fill the contents of the cauldron with water so that only cover the meat.

Bring to a boil and reduce heat to small. Add the heads of garlic and simmer under the lid until the meat is soft for at least an hour. Such a billet for pilaf is called zirvak. When the meat is ready, add the soaked rice, smooth it.

Add more water to cover rice 1 cm, if necessary. Add the remaining cumin. Cover and cook until all liquid is absorbed for 20 minutes.

If there is still a lot of liquid, open the lid, make holes in the pilaf with a wooden stick or spatula all the way to the bottom of the cauldron and continue cooking until all the excess has evaporated.

Stir ready pilaf. It is convenient to do skimmer. Then let it brew for 15 minutes, put it on a large dish in the form of a slide and serve it to the table.

Pilaf can be served with fresh vegetables, pickles, pickled garlic, but a must-have accompaniment for lovers of this dish is a salad of tomatoes and onions. In Uzbekistan, it is called Achik-chuchuk or Shakorob.

tomatoes - 3 large or 4 small;
onions - a large head;
hot pepper - 1/3 pod (this ingredient is for lovers of spicy);
salt - 1-2 tsp. or to taste.

Tomatoes and onions cut into half rings, hot peppers into small pieces. Salt, mix all ingredients, let it brew for 15 minutes and serve with pilaf.

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.

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 plov is the top of culinary art and the visiting 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 porridge 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.

Dried fruits are added to the classic recipe: 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 it 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".

To make pilaf, you need to use crumbly rice, then the dish will be structural and not sticky.

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:

Due to the boorish policy of photo hosting "Pict.com", which at first allowed to post pictures for free, and then began to demand payment and block the old, free-filled pictures, the post about pilaf was ruthlessly disfigured. Yesterday, by chance, I found pictures of Plov in my archive, although I was sure that everything was deleted. So it had to be restored, otherwise people ask. :)

How to make a real Uzbek pilaf

I was born in Tashkent.
Then, under the USSR, it was natural for Russians to live and build in such republics. I lived there until 4 years and left (I suspect that under the influence of parents).

What is the most delicious Uzbek dish?
That's right, plov.
On ordinary days, women make pilaf there. And for the holidays - only men. Why are women not allowed to cook pilaf for holidays? Because a woman is a greedy thrifty. She will never put an extra piece of meat in the pilaf, and the man is not like that, he is generous to the guests. Therefore, only men cook pilaf for the holidays.

All Uzbek men can cook plov. And why are we worse?
No need to think that this is some kind of crafty dish that mere mortals cannot do.
Nothing complicated.

Of course, for pilaf you need cauldron.
This is such a thick cast-iron “pan” with a round bottom and a lid. You can buy it in the markets, from the same Uzbeks or other Asians. It is inexpensive.
I can hardly find pig iron one, but duralumin one will also work.
It is advisable to cook pilaf on the fire. Well, or on gas.
Oh yes. Still needed capyr (speak gutturally). Like, skimmers - Uzbeks know. You can use the usual metal skimmer, but if you will meaningfully call it "Kapkyr!", This will add a lot of advantages to your image in the eyes of women.

So, turn on the music and go!

I will tell you in confidence that women can and should be used while cooking pilaf. For black work. Peel the onion there, wash the carrot, the cauldron before and, especially after, etc. The main work (to put onions, meat in a cauldron, etc.) must be done by a man. To all the laurels at the festive table got only him.

Pilaf is usually made according to strict canons, from rice (a kilogram of rice = a kilogram of meat, etc.). I do not do that. I make like me and the guests tastier. The only thing that you need to try to add more precisely - it is water, oil and salt.
The whole recipe is for 1 kg of rice, which is enough for 5-6 good drinkers of snout plus the beautiful ladies accompanying them. Ie, for 10-12 people, and you still have a snack for a few days.

So, it means that we already have a cauldron.
It should be washed well (call a woman) and put on good fire.
Cauldron must be prepared for the meeting of oil.

I repeat, according to the canons, for 1 kg of rice you need to put 1 kg of meat. I did it the first time, but all the time, when the next day we ate pilaf, there was not enough meat. Therefore, I began to put 2 kg of meat, but the day before yesterday - generally 3 kg.
Worse did not become better.
In pilaf, of course, you need to put a pair of mutton. But where to find fresh lamb in Moscow? If only you are slaughtered with a ram, or you have familiar sellers whom you trust. If there are none, you can put beef.
I usually put steam veal or steam beef.

After that, the carrot must be cut into strips. Real Uzbeks-Mushchina cut it with a knife, manually. And pretty quickly.
We are not real Uzbeks, we were only born there, so we will take advantage of technical progress.
Although, of course, at the festive table, no one bothers you to tell legends about the manual cutting of carrots. This again will add advantages to your image, which has already been so high.

We expel a woman from the kitchen and use such a device (Moulinex has similar things)

Carrots per kilogram get a lot, but do not be afraid.

As soon as the meat is covered with a crust (brown, not black) ...:

... turn down the fire and throw chopped onions into the cauldron:

Close the lid, stew. As soon as the onion was slightly extinguished ...:

... we throw carrots in the cauldron:

Carrots seem a lot ...

Close the lid. Stew

After extinguishing the carrot will limp:

When the carrot has gone soft - we begin to salt, pepper, add spices.
Of course, I could soar your brain with clever words like zira, barberry, saffron - but I will not. I simply buy from Uzbeks a set of spices for pilaf. Usually, everything is there.
I sprinkle a lot of spices. About half a glass. Me and the guests like it more.
Salt - about 5-6 teaspoons. But I always check the taste.

Garlic later completely loses its zhguchest and you can already eat at the table without bread.
Delicious, by the way.

To serve it on the table, we mix the layers of rice, carrots and meat. We put this mixed mass in a large dish. Meat cut into small pieces. You can also sprinkle a little greens.

We bring the dish to the festive table and personally lay out the contents on the plates of the guests. It is highly recommended for serving pilaf to serve pickled tomatoes and a large amount of chilled vodka. Vodka, by the way, is very good for pilaf and goes a lot.
The first toast will be to the manufacturer of the pilaf, and all the beautiful women at this evening will want only you.
I assure you.

Good appetite!

By the way, when the pilaf remains (I always make it with a reserve), it can be collected in plastic bags (special durable, which are sold in rolls), in portions and put in the freezer. The next day, it is taken, how much pilaf is needed and heated in a microwave. Loss of taste in this case will be insignificant.