To learn how to cook rice, written more than a dozen recipes. Known in Russia Uzbek pilaf is the national dish - Osh burns. Each letter of the name corresponds to a particular component and carries its meaning. For example, to cook rice, you need:
onions (P - piёz) is rich in volatile production - substances that kill many types of bacteria. The best known are types of onions as leeks, onions, chives, shallots and Welsh. Most often used for cooking pilaf onion or leek.
carrots (A - aёz) contains cellulose, sugar, nitrogenous compounds, a variety of vitamins and minerals.
Meat (L - Lahm) is rich in protein, vitamins and trace elements. For pilaf can be used meat chickens, and still is pilaf with beef, lamb, pork, turkey and other meat or no meat.
fat (O - Olio) used an animal (lard or butter) and vegetable (sunflower, olive, corn, cotton and others.)
salt (in - Council) is indispensable for the human body. By the way, excess salts in the body leads to disruption of the salt exchange, and deposited in human joints.
Water (A - V) required for the whole life of an organism. The cooking process is best to use filtered water.
Figure (L - shals) obtained after the collapse shals. Rice is rich in starch, as well as many vitamins and minerals. The best known are the following varieties of rice: peeling, polished (white) rice, parboiled, quickly boiled soft and brown rice farina (semolina of hulled rice).
Since ancient times was considered a healing agent risotto and recommended by doctors at the general malaise, exhaustion, anemia, after long-term starvation, the transfer of severe illness, tuberculosis, and so on. D. Besides, plov is highly digestible.
How to prepare pilaf? There is no one recipe for pilaf - each has his own nationality, for example, have both Uzbek pilaf and Tajik, Tatar, Armenian, Greek and even Japanese. In various recipes describe how to prepare pilaf of different types of meat, steamed, in an oven or with the replacement of carrots, for example, turnips, beets or radishes.
Uzbek pilaf
Recipes pilaf with chicken set. It can be prepared with the changes, for example, will have an unusual taste pilaf with chicken and vegetables with chicken hearts or pilaf with dried plums. Pilaf recipe of which is described below, can be considered as the most common, and it's worth noting that this recipe can be considered a dietary - this dish contains just 265 calories per 100 grams.
Ingredients:
400 g rice
300 g of chicken
10 pieces. prunes
2-3 pcs. carrots
1-2 pieces. onion
1-2 cloves of garlic
spices
vegetable oil
Cooking method:
In order to properly prepare pilaf, need a big capacity: suitable for both pot and kettle or Dutch oven. This is followed by clear all foods, onions cut into half rings, carrots cut into fine strips or rub on a coarse grater. Chicken fillet cut into small cubes. Prunes soaked in water for 15-20 minutes.
Prepare zirvak - special gravy for pilaf. For this chicken, onions and carrots fry separately in vegetable oil. Fry fillets to taste, with or without crust, on a large or moderate heat, respectively. Put the meat on the bottom of the pan (cauldron).
Fry the onions until golden brown, put on the meat. Do not stir! Next, fry the carrots to a uniform orange color, put on the bow. Then zirvak in a saucepan pour boiling water so that the water is slightly covered layer of carrots, simmer on low heat for 15-20 minutes until cooked meat. At the end of quenching add spices and salt to taste. By the way, it is believed that the longer a simmer over low heat zirvak, the better it will taste pilaf.
Wash rice several times, carefully pour in a pan on top of zirvak. Slightly trample rice spoon. Then gently introduce hot water so that water covered the rice by about 1, 5-2 centimeters. When the water is filled, add fire.
Cook Uzbek pilaf with chicken without a lid over moderate heat until completely absorbed water rice. Then reduce the fire, put in pilaf peeled garlic cloves (whole) and prunes. Then the pan (cauldron) tightly close the lid. Make the smallest fire, stand pilaf with dried plums, covered for 10-15 minutes. Then turn off the heat and cover not open for another 10 minutes.
Serve pilaf can be a variety of ways. For a family holiday on quite a large dish discard cooked rice, without mixing it. Thus, Fig would bottom and vegetables and chicken - on. With daily meal Uzbek pilaf mix in the pan (cauldron) and immediately put in the plate portions. Serve the risotto with chicken and prunes to the table hot. Bon Appetit!
The dish has a low caloric value, so even those who are on a diet can safely eat it, of course, in moderation (chicken meat is generally recommended for all types of diets). So it is necessary to take this recipe note!
Tajik pilaf
Lamb used a classic Tajik pilaf. You can use this recipe for cooking pilaf duck, goose, turkey or other fowl. Components pilaf also depend on the purpose of dishes: are the Tajik pilaf weekday or holiday, summer or winter, for a wedding or funeral.
Ingredients:
1 kg of lamb
500 g rice
5 pcs. carrots
2 pcs. onion
1 can of peas Tajik nuhat
vegetable oil
salt
Cooking method:
To prepare pilaf of lamb is first necessary to wash and clean all the products. The meat cut into pieces, onion - half rings, carrots - julienne. Fry the lamb in a roasting pan and remove. In the same hot oil lightly fry the carrots, add the onion, continue to fry until golden brown, add the Tajik peas, mix and add the roasted meat. Pour the boiling water and simmer on low heat until the meat is tender.
Then add the rice and the water so that it covers the rice at 2 centimeters from the top. Cooking pilaf on low heat, covered for 15 minutes, the rice has absorbed the water. Open the lid and allow the remaining water to boil over. Pilaf of lamb ready. As you can see, the recipe is a snap. Call everyone to the table!
Armenian pilaf
Armenian Uzbek pilaf is different from that meat or gravy served with rice separately. By this recipe can be cooked pilaf pork ribs or poultry.
Ingredients:
2, 2 L of water
1 kg of beef (lamb, pork or other meat)
3 tbsp. Rice long
300 g of chestnut
300 g of dried apricots
300g raisins
300 g albuhara (white plum)
250 g of melted butter
3-4 pieces. onion
3 tbsp. Spoon sour cream
flour
saffron
pomegranate seeds
pepper, sugar, salt - to taste
Cooking method:
Before preparing the Armenian pilaf rice washed and soaked in lightly salted water for 2-3 hours. Bring salted water in a saucepan to a boil, cover it soaked rice and cook until soft. Figure recline on a sieve to pour warm water, let the water drain out.
While the rice is cooked, prepare the dough. To do this, one raw egg mixed with sour cream and gradually add flour until a firm dough. Roll out the dough and cut into small cubes.
Prepare a copper cauldron, in extreme cases, aluminum. At the bottom put cubes of dough, pour a little melted butter, top with the rice and pour the remaining oil. The cover wrap in a towel and cover tightly cauldron. Towel is necessary to absorb condensation. Leave on low heat for 40-45 minutes.
When the risotto is ready, add the saffron, put it on a dish pilaf and top surface of the dough spread the golden dice.
Separately, cook the meat and gravy. Beef cut into small pieces, cover with water and simmer until tender. Onions cut into half rings and fry in melted butter. Chestnuts incision and cook until tender, then cool and peel. In the stew add fried onions, chestnuts and pomegranate seeds. Continue to simmer for 10-12 minutes. Serve on a separate platter.
Dried apricots, raisins and white plum to sort and wash in hot water. Put them in a saucepan, add 100 g of melted butter, sugar to taste, pour a small amount of water. Simmer until cooked. Serve on a separate platter.
Serve rice, beef stew and gravy of fruit on individual plates. Wish consumers bon appetit!
Pilaf with chestnuts in Azerbaijani
Ingredients:
1 kg of lamb
1, 65 n + 2 tbsp. tablespoons water
500 g pumpkin
500 g peeled chestnuts
2 tbsp. long-grain rice
1/2 Art. flour
6 pcs. onion
2 pcs. Grenade
1 PC. egg
175 g ± 5 Art. tablespoons butter
saffron
pepper, salt - to taste
Cooking method:
There are many recipes, how to cook risotto with chestnuts, but well recognized pilaf Azerbaijani cuisine. To do this, go through rice and rinse thoroughly. Boil 1, 5 liters of water, salt the, cover rice and cook about 7 minutes, stirring and removing the foam, until half. Then Figure recline in a colander, rinse under cold water.
At this time, to prepare dough. Sift flour through a sieve, add egg, 1 tablespoon of water, 25 g of melted butter and salt. Knead the dough is elastic.
To prepare pilaf with chestnuts best to use thick-walled kettle or wide saucepan. Board (table), sprinkle with flour, roll out the dough into a thin layer, put them bottom and walls of the cauldron.
Melt 150 grams of butter. The kettle on the dough to shell out just 3/4 of boiled rice, smooth surface, pour half the melted butter. Then pour the rest of the rice and pour the second half of the oil. Kazan lid, cook over low heat for 30 minutes. Ready to put rice in a warm place.
Each chestnut make a cross on top of a cut, cook in boiling water for five minutes, then discard in a colander under cold water and peel. New Boil water and cook it over low heat chestnuts 7 minutes.
Vegetables clean. Onions cut into half rings, pumpkin - cubes the size of a chestnut. Squeeze juice from pomegranates.
Wash the lamb, cut into pieces. In a frying pan melt 2 tbsp. tablespoons butter, put the meat and fry over high heat for about five minutes. The meat is then removed in a separate pan with a thick bottom, add the onion, add pomegranate juice. Pour 150 ml of boiling water, cover and cook on low heat for 30 minutes.
Melt 2 tablespoons in the pan. tablespoons butter, for five minutes to roast the pumpkin, then add the chestnuts to roast three more minutes. Transfer the vegetables to the meat in a pan, pepper, salt, stir and simmer for ten minutes.
A pinch of saffron dissolved in 1 tablespoon of boiling water, add 1 tablespoon of butter. Rice put the cauldron of removing the dough, divide into two parts. In one half of the rice pour the saffron and mix.
Before serving, risotto with chestnuts out onto a large dish as follows: a strip of white rice, close - saffron rice, side - lamb with vegetables. Bon Appetit!
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Tatar pilaf
Tatar pilaf is also referred to as barberry pilaf or risotto with zira. When selecting meat for the lamb pilaf, preference is given, but you can choose or pork ribs.
Ingredients:
1 kg of rice
1 kg of meat or ribs (best - mutton)
1 kg of onions
1 kg of carrots
3 garlic cloves
Spices for pilaf
Zira
Turmeric
dogwood (aka barberry)
olive oil
salt
Cooking method:
To make a real pilaf Tatar cuisine, it takes a few spices such as cumin, turmeric, dogwood. To do this, wash the rice, onion cut into rings, carrots - julienne. Cut pieces of meat large enough (the ribs).
In large kettle pour olive oil 1, 5-2 cm, warm up, then put the onion, fry, remove to a plate. In the remaining oil in a cauldron fry carrots. Also, remove to a plate. The last stage is roasting meat on the same oil. Meat season with salt, add the cumin, pour a little water and simmer under the lid closed for 15 minutes.
Then, in the cauldron of meat put a layer of fried onions, onion - layer of carrots, sprinkle with herbs. Do not stir! Cover with washed rice. Season with salt, spices and pour the remnants stick peeled garlic cloves (cloves to share is not necessary). Pour water on 1, 5-2 cm above the rice. Leave pilaf, covered over low heat for 20-25 minutes.
Assemble skimmer pile of Tatar pilaf. Remove the fire, leave pilaf with ribs come from the heat of the cooling iron for 15 minutes. Pilaf is ready, you can start your meal!
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Iranian pilaf
Ingredients:
400 g of mutton
400 g lentils
400 ml of water (hot)
2 tbsp. long-grain rice
120 g pitted dates
120g raisins
2 pcs. onion
1/2 tsp. Saffron
vegetable oil
ground black pepper, salt - to taste
Cooking method:
Mutton chop finely (to the state of minced meat). Figure bust, wash and soak in water for four hours. Then boil the rice in salted water for fifteen minutes, drain. Rinse the lentils and cook in salted water until tender.
Onions cleaned, cut into thin rings, fry in vegetable oil until golden brown. Add the meat, pepper, salt and cook for 10 minutes. Pour meat with onion 250 ml hot water and cook over moderate heat until the water evaporates.
Dates and raisins to wash. In the cauldron to put the oil to warm up. Cover half cooked rice, then meat, lentils, dates, raisins, and on top - the second half of the rice. Saffron dissolved in 150 milliliters of hot water and pour over the pilaf in a cauldron, cover and cook on low heat for about 20-25 minutes.
Ready pilaf with lentils mix gently and serve. Bon Appetit!
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Pilaf Japanese
Ingredients:
300 g beef
200 grams of mushrooms
1 tbsp. Rice long
2-3 pcs. eggs
1 PC. onion
1 PC. carrots
1 PC. pepper
2-3 cloves of garlic
olive oil
soy sauce
Cooking method:
Beef washed, cut into small cubes, lightly fried in olive oil.
Onions and chopped mushrooms, carrots Grate, peppers cut into strips. The meat is then shifted by one half of the pan, and the second pour shredded vegetables and mushrooms. All stir and simmer, covered over medium heat for about five minutes.
At this time, cook the rice in a saucepan until soft. Beat eggs, add to the pan with meat and vegetables, cover rice, pour soy sauce and put fine-cut garlic. Cover and simmer over low heat until tender.
Serve hot with Japanese pilaf, to decorate sprinkle with fresh herbs. We are confident you will enjoy this recipe!
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Greek Pilaf
Pilaf with seafood will be enjoyed by gourmets, for example, a fish pilaf, risotto with squid, rice with mussels, shrimp and other seafood. The most popular recipe pilaf with seafood - risotto with shrimp, the recipe of which you are now reading. He refers to the Greek cuisine.
Ingredients:
700 ml of broth (vegetable or fish)
500 g shrimp (peeled)
220 grams of rice of the long
1 PC. onion
1 PC. carrots
1 bell pepper
2 tbsp. tablespoons olive oil
2-3 tbsp. tablespoons butter
1-2 cloves of garlic
1/2 tsp. Saffron
3 bay leaves
fresh herbs (dill, parsley)
pepper, salt - to taste
Cooking method:
For pilaf with shrimp must be pre-cook the broth, preferably meat. Bring it to a boil.
Vegetables clean. Onions, peppers and garlic finely chopped, carrots grate.
In a large saucepan heat the olive oil and butter, put the onion, carrot, pepper and garlic. Simmer on low heat for 3-5 minutes. Cover the rice, stir so that it is saturated with oil. Pour the broth, add the saffron.
Once the soup boils, put a bay leaf, peeled shrimp, pepper and salt. Simmer pilaf, covered over low heat for 10-12 minutes, then remove and let stand five minutes. Remove cover, cover with a towel and let stand for another five minutes to seven. Greens wash, dry and finely chop and sprinkle risotto with shrimp before serving. Done, call everyone to the table!
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Pilaf with mussels
Ingredients:
400 g peeled mussels
600-750 ml of water
1 tbsp. long-grain rice
1 PC. onion
1 PC. carrots
turmeric, pepper (black and red)
vegetable oil
salt
Cooking method:
Peel onions and carrots, cut into cubes, fry in a frying pan in vegetable oil. Add peeled mussels. Fry, stirring, over medium heat for 5-7 minutes. Pour into the pan washed rice, smooth and lightly fry for about a minute. In a pan pour water, put the spices, salt and tightly close the lid. Bring risotto simmered to a boil, simmer until cooked rice about 15-20 minutes. Pilaf with mussels ready! Bon Appetit!
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Pilaf with fish
Ingredients:
200 g fresh kutum (or other fish)
150 g rice
50 g of melted butter
25g sultanas grapes
20 g barberry (dogwood)
1 PC. onion
vegetable oil
saffron, pepper, salt - to taste
Cooking method:
To prepare this pilaf need fresh fish, the best of the carp family, for example, Kutum. The fish is to cut, gut, rinsed in water, cut into pieces, season with salt and pepper and fry in a pan in hot oil. Onions finely chop, sauté.
