Anyone knows what pilaf is. Most have tried it and considered one of the most delicious dishes. Ways to cook this the dishes are huge. It’s no secret that how to cook pilaf only Uzbeks really know.
Those who do not consider themselves Uzbeks use a variety of cooking methods. It could be pilaf with mushrooms, seafood, vegetables. Some manage to add there even fruits. But, real pilaf is a mixture of minced meat with:
- pieces of meat, onions, carrots.
If we talk about the traditional pilaf of Uzbeks, then they cook pilaf according to two basic recipes.
The recipe for a traditional pilaf
The main tradition for cooking pilaf, is the preparation fat. It must be well calcined. Any oil needed pour into preheated cauldron. Burn him for a long time until the oil releases white smoke. After that it is necessary dip the whole onion in such an oil so that it is completely eliminated the bitterness of oil.
Lamb lard must be cut into small cubes. Him melt to form greaves. After they need to be caught and burn fat for several minutes. This will eliminate odor. lamb. After the fat is calcined, it must be cooked in it zirvak. So called vegetables stewed with flavoring spices. Further they put meat in it.
Only Uzbeks know how to cook pilaf at home, so that it later turns out fragrant and crumbly.
Rice is laid on top of the cooked zirvak. The most important thing do not mix pilaf at this moment.
In the future, this dish is brought to full readiness, but only over low heat. In the future, right in the cauldron, pilaf collected in a hill and pierced with skewer in several places. Highly it is important that the skewer is made of wood. In no case from metal. Next, cover the dish with a lid and let it brew. about half an hour. Further, such a dish can be considered ready. Him you can now mix and serve family members or guests.
Modern chefs, namely housewives, are retreating from rules for cooking traditional pilaf. But then, they themselves the question arises: why did pilaf with their hands turn out like an ordinary porridge with meat, but not in any way original, Uzbek food.
The subtleties of cooking
It is necessary to consider several basic subtleties of cooking this dish.
At home, cooking pilaf is also simple. But at the same time Some nuances must be taken into account. In particular, it is necessary use a cauldron, which will be made exclusively of cast iron. The aluminum version cools quite quickly and does not give pilaf necessary time to languish at a certain temperature.
In order to end up with a friable dish, you need For cooking use exclusively long-grain rice. is he remarkably absorbs moisture, which is important and not boils, and does not turn into a sticky porridge.
Onions and carrots are taken for pilaf in different quantities. Moreover better to take more. Also, there is no need for carrots use a grater. Better cut it into thin strips.
As seasonings, you need to use capsicum, garlic, coriander, black pepper, which is freshly ground. And it is necessary to use a seasoning such as zira.
In order to give pilaf an aromatic and sweet taste, you must add dried fruits such as prunes or barberry.
Uzbeks, the question of how to cook pilaf is answered unambiguously that in the process of preparation, it is necessary to follow him. BUT namely, when frying onions in fat, in no case give it to burn, otherwise it will turn out to be bitter.
You should not start cooking pilaf, if you do not have enough time. In the worst case, you don’t have it get it. Zirvak must be stewed for a long time.
Many housewives use a pressure cooker for cooking. On at first glance it might seem that these two things are incompatible, However, this is not quite true.
The principle of preparation is the same as in the cauldron. Vegetables and meat it is necessary to fry a little without covering the lid and in large amount of fat. However, you should not languish the meat, as in pressure cooker it cooks very quickly.
After the meat becomes rosy, you need to add rice and add some water. Now you can cover the pressure cooker and put to the cooking mode. Mistress will be notified of readiness of dishes with a special bell. In principle, you can experiment and add to your pilaf and other products.
