Pilaf in the oven with zira barberry and for large companies
Pilaf in the oven with the beef ribs and chicken breast
Vegetarian option pilaf in the oven
As you know, rice is an ancient dish of Uzbek cuisine. Classical his recipe includes seven components: meat, rice, water, onions, carrots, salt and fat. But just mix them does not mean cook really delicious flavorful dish. Most likely, you'll have just a good rice porridge, which is unrelated to the afloat will not have. In order for your table, a large dish of food, which you can admire, you need to know some of the secrets.
Firstly, the quality of plov is largely dependent on the type of rice that is its basis. It's not even what it shape - a long or round. According to experienced mistresses, the most crisp possible to cook pilaf of parboiled rice. Second, the classic recipe involves the use of lamb or veal. Third, preparing plov over an open fire in a special pot called Kazan.
Wait frustrated and upset if soon leaving to nature with gatherings at the burning fireplace is not included in your plans. Indeed, it is often very difficult to get out into the fresh air and make something unusual on an open fire. But that is no reason to deny yourself the pleasure to enjoy a delicious meal. This Uzbek pilaf can be done in a conventional oven. And what secrets you need to know for this, we will go further. Special tricks here, however, if desired, any mistress in your own kitchen is able to treat close delicious Uzbek national dish.
The classic recipe for pilaf in the oven
Currently, you can find a huge number of recipes that can be prepared as an excellent pilaf in the oven, using different kinds of meat. This can be a chicken, turkey, pork, and even duck. And every dish will turn out in their own delicious. Chicken and turkey meat lovers are sure to enjoy diet food, but pork appreciated by those of us who did not believe, and calories used to rely more on their own eating habits than the scales. The recipe described below involves the use of mutton or veal, but, depending on personal preference, they can be replaced by another view.
Steamed long rice - 500 grams
meat (lamb, veal) - 1 kg
vegetable oil - 1 cup
onions - 2 pieces
carrots - 500 grams
water
salt, pepper, ground red and black - to taste
Cooking method:
Take a pot or kettle with thick walls in which you put all the components of the future pilaf and bring them to the desired condition in the oven. Fig Soak in hot water. The meat cut into medium-sized pieces and quickly fry in hot skillet in a large number of sunflower oil. If you want to give the dish a kind of Italian accent, you can use olive oil. Before shifting the meat in a pot or kettle, salt it and sprinkle with pepper.
Finely chop the onion and fry it in oil until golden brown purchase them. Add the carrots previously cut into small strips. It is not necessary to accelerate the process and use a grater. Carrot seethe and pilaf lose all the beauty. So do not save time and work knife. If you want to avoid sweet taste in the dish, then select the yellow carrots, not orange, or mix the two varieties.
Hold the onions and carrots in the pan a few minutes, watching carefully to ensure that they are not burnt, and reload the vegetables to the meat. Add salt and pepper are two types. If you want to make the dish more spicy and rich flavor, use other spices, although the classic recipe does not provide them. But in any case take into account your own preferences.
Soaked rice, rinse under cold running water, repeating the process several times. This method allows you to remove excess starch from cereals, providing afloat his notorious crumbly. When water is flowing from the rice is transparent, you can stop washing. Decant the excess moisture and distribute the cereal on top of vegetables as evenly as possible.
A thin stream, pour into a saucepan with the future water level pilau rice. If the liquid will be in excess cereal slipnetsya overly seethe. Salt dish for flavor and chefs recommend to place in the center of the cleansed medium-sized clove of garlic. Pot or kettle with pilaf close the foil and return to oven somewhere for an hour. The temperature should be small, about 160 ° C, as the dish is necessary to languish and not to boil over a fire. After a specified time, or a little more than remove the rice, cover and remove the improvised enjoy the fullness of its flavor. Well, that appetite is awake? Then, soon to take over the case, because to cook risotto in the oven is not difficult.
Pilaf in the oven to brown rice and turkey
And this recipe will please those who are concerned about the problem of overweight and trying to lose weight indulging in the usual goodies. If you sometimes indulge themselves in such a dish is very worry about the waist do not have to. However, abuse and still not worth it, because the process of roasting meat and vegetables present, which means that risotto can not be called a real diet. Although the recipe includes lean meat and a small amount of vegetable oil, which can not fail to please the supporters of a balanced diet.
Ingredients:
turkey meat (thigh) - 800 grams
brown rice - 2 cups
carrots - 2 pieces
onions - 2 pieces
Garlic - 2 heads
sunflower oil - 2 tablespoons
salt, ground pepper - to taste
Cooking method:
Figure rinse thoroughly under running water, fill it and leave it for a while. Turkey meat cut into small pieces, add salt and fry in a pan until soft, then transfer to a bowl in which the plan to make risotto. Do not forget that the pan or kettle should have thick walls and the bottom. Carrots cut into strips and finely chop the onion. Send the vegetables to the pan and fry.
With rice, drain the water and place it on top of pieces of turkey meat, lay on top of an even layer of the onion and carrot. Season with salt and spices arch. Fill future pilaf 3 cups of boiling water, and in the center put the 2 heads of garlic. Construct a foil cover and return the pan or kettle in the oven, preheated to 160-180 ° C for about 1 hour or so (depending on the rice). After a specified time, remove the finished dish, put on a nice big bowl of home and invite for tasting. If you did everything correctly and have not violated the recipe, the pilaf in the oven get very crumbly, and turkey meat remains soft and juicy.
Pilaf in the oven with zira barberry and for large companies
Everyone knows that the eastern chefs are able to simply use all sorts of magical art of spices. They unmistakably know that it is best to accentuate the taste of meat dishes, set off the delicacy of vegetables and spice to give even the most simple garnish. Equally masterful spices can be improved and the classic recipe for which is to cook risotto in the oven. The number of components suggests that this dish is quite possible to feed a large group of guests.
Ingredients:
Rice (long translucent steamed) - 1 kg
lamb - 500 grams
onions - 4 pieces
carrots - 6 pieces
cumin - 1 teaspoon
barberry - 3 tablespoons
Garlic - 1 piece
sunflower oil - 0, 5 cups
salt, ground black pepper - to taste
soy sauce - 2 tablespoons
Cooking method:
To start a good wash rice and fill it with water. Now, cut into medium-sized pieces of meat and place it on a hot frying pan with sunflower oil. Fry for 10 minutes and place the lamb in a large kettle. Onions chop half rings, carrots - julienne. Few simmered them in a frying pan after the meat and send it to the cauldron. Make sure the vegetables are burnt, or taste of food will suffer.
With rice Decant water and add the pinch of ground black pepper, salt to taste and soy sauce. Put everything in a pan and fry for 5 minutes. After the arch and zira barberry rice and place on top of the vegetables. But there is an important caveat: do not try to mix all the ingredients in a cauldron - so you do not mess up and cook risotto in the oven, and porridge with meat.
Top slide the head of garlic and gently add hot water so that it covered the figure of about 2 centimeters. Close the kettle lid or foil and place in oven for 40 minutes at 180 ° C. When this time has elapsed, remove the rice, stir and place on a platter. To the table do not have to call anyone, because the aroma of delicious food and so gather everyone tasty meal. Bon Appetit!
Pilaf in the oven with the beef ribs and chicken breast
The recipe for this dish is different from the above that, in addition to the usual set of vegetables from the onion and carrot, it includes tomatoes and bell peppers. By the way, it is not preparing pilaf in a cauldron or pot with thick walls and laid out in a deep pan. It should be noted that the meat in this case does not become dry, it remains soft and juicy. And the figure turns out really crisp and very fragrant thanks to several seasonings.
Ingredients:
Beef ribs - 300 grams
chicken breast - 1 piece
rice (parboiled long) - 1 cup
carrot (large) - 1 piece
onions - 2 pieces
garlic - 1 head and 5 cloves
tomatoes (ripe large) - 1 piece
Bulgarian pepper - 1 piece
olive oil - 1, 5 cups
salt - to taste
spices (black pepper, turmeric, cumin, barberry, bay leaf) - to taste
Cooking method:
Figure rinse thoroughly, soak in cold water and leave for 2 hours. Beef ribs and chicken breast, wash, dry and cut into small pieces. In a frying pan, pour a little olive oil, a good warm-up and quickly fry the meat until golden brown. Then turn it out onto a baking sheet. Onions chop half rings, carrots - long strips, and chop the garlic cloves. All these vegetables in a frying pan, send, which was previously the meat, add a little olive oil, fry and also transfer to a baking sheet.
Tomato dip in boiling water for half a minute and remove the skin. Pepper, remove the seeds. Two of these vegetables cut into small cubes and spread on top of the onions and carrots. Now, all these components salt and spices arch. With rice Decant water and lay it evenly on top of the meat and vegetables, a little podsolite. In the middle of a future pilau place the washed head of garlic, and the perimeter of the pan, insert the bay leaf. Now, attention! Water Pour no more than half of the glass, otherwise the rice will become a sticky mess. Cover everything with foil and place in oven at temperatures up to 160 ° C, somewhere in an hour. When the risotto is cooked, remove it and mix the layers together and serve.
Vegetarian option pilaf in the oven
Vegetarian pilaf recipe is very simple, it can make even the most inexperienced hostess. The meat is replaced with mushrooms and a special spicy flavor gives sweet raisins. The dish turns out very tasty and, like any risotto is quite hearty. This recipe is very helps out people who do not eat meat, a diet or fasting. But you can prepare it and just like that, it's delicious!
Ingredients:
rice (parboiled long) - 600 grams
mushrooms - 500 grams
Cheese - 200 grams
carrot (large) - 1 piece
onions - 2 pieces
sunflower oil - 50-100 grams
tomato sauce - 2 tablespoons
ground black pepper, salt - to taste
Cooking method:
As always, wash the rice and leave it in the water for at least an hour. In a deep kettle pour sunflower oil, and it is red-hot. At this time, chop the mushrooms and onions (randomly as you like). When the oil is warmed up, put them to brown, then reduce the heat and simmer. After 7-10 minutes, add the mushrooms to the carrots, cut into thin strips and continue cooking.
Raisins rinse and fill with boiling water so that it swelled. When the carrots will be ready in the kettle, add the tomato paste, put the raisins, salt and season. With rice Decant water and spread an even layer it on top of mushrooms and vegetables. Pour all of lightly salted water so that it covered the future pilaf 2-3 centimeters. Allow the dish to boil and place it in the oven at a temperature of 180 ° C for 40 minutes. As a rule, when the water evaporates completely, rice is tender, and the top will be appetizing golden brown. Before serving, mix the layers together and enjoy!
As you can see, rice with meat or vegetarian variant is preparing quite simple, especially if you do it in the oven. The main secret is not to pour too much water and not to make such a delicious national dish of Central Asian nations into a banal rice porridge. To do this, you must adhere strictly to the proportions of which provides a particular recipe. And if you want to experiment a bit, try different combinations of spices. You can also add prunes or apricots pilaf, Asian influences bring quince. Many housewives are placed in a dish of cashew nuts.
And if you want something unusual, you can replace the meat of sea or ocean fish without bones, like they do in Turkmenistan. The dish will be no less tasty and more useful. By the way, if you put in a variety of seafood risotto, then you will have a real Spanish paella. And all this can be cooked in the oven, which, though not replace the open fire, but it will be quite a worthy competition. Try to master the recipe for pilaf in the oven, and this dish is sure to become one of the most popular in your family.
