Pilaf is not just a dish. This is a philosophy that every nation has its own. Therefore, despite all the common ingredients, Uzbek pilaf differs from Tajik, and it can also be prepared in Azerbaijani, Bukhara, it can be with poultry, meat and even dried fruits. We will tell you how to prepare pilaf according to all the rules, as well as adapt ancient national recipes for cooking under the conditions and using products of traditional Russian cuisine.

You should start with this type of pilaf, since it can be considered a classic example, and is also extremely common both in any cafes with an Uzbek bias, and in Russian kitchens in general.

So, Uzbek pilaf (it is also often called Fergana pilaf) is prepared in such a way that the rice turns out crumbly, and rice does not stick to rice. How to achieve this?

As the famous culinary specialist and expert on national cuisine Stalik Khadzhiev assures, the volume of products is calculated based on the availability of rice.

Although an experienced cook usually does everything by eye, there is an exact recipe for Fergana pilaf:

• 1 kg rice;
• 350 g unsalted lard;
• 800 g meat;
• 800 g carrots;
• 150 g onions.

Important! If you want to cook real, even authentic Fergana pilaf, then look for yellow carrots, which you combine with a regular orange vegetable in a ratio of one to three. It roasts beautifully and looks good in the finished dish. If there are no yellow ones, then take the entire volume of regular carrots.

This pilaf is prepared in a cauldron, but in your home kitchen you can use a thick-walled cast iron pan. A duck dish will also do.

Preparation:

1. Melt lard in a thick-walled cast-iron pan or cauldron over low heat.
2. Heat it well and put in a couple of pieces of chopped meat. (For Uzbek pilaf it is cut into small pieces so that it fits in the mouth for one bite).
3. After a minute, these pieces will fry well in hot oil, imparting the aroma of meat to the fat. Now they need to be taken out for now.
4. Next, add the onion, cut into half rings, into the fat and fry over high heat until the water evaporates. After this, add the rest of the meat, add salt and lay out some of the carrots cut into cubes - first yellow. Salt it too and sprinkle with cumin (cumin is a mandatory ingredient in Uzbek pilaf).
5. As soon as the carrots begin to fry, add the rest of them and mix everything. Let it fry a little. Next add the remaining vegetables and spices. In general, everything except rice, including those pieces of meat that were fried first.
6. Salt again, add a small pod of hot pepper, and also add a teaspoon of barberry, it will add the necessary sourness.
7. Carefully pour hot boiled water along the edge of the cauldron or duckling pan, covering the meat and vegetables with it. Then, cover with a lid, leave for 40 minutes on the lowest heat.
8. While zirvak is preparing (this is the name of this seasoning for rice, it is the same for all kitchens where pilaf is prepared), wash the rice. It is better to do this under running water to wash off the flour. If you don’t wash it off, you won’t get crumbly pilaf.
9. Place clean rice in a zirvak with a slotted spoon, add salt at the rate of 1 tbsp. a level spoonful of salt per kilogram of rice.
10. Place a washed whole head of garlic in the rice.
11. Pour boiling water so that the water covers the rice on your finger.
12. Bring to a boil, reduce heat to low, cover the pan with a lid and wait for the water to evaporate. When the rice is almost ready, turn off the heat, cover the pan or cauldron with a warm towel or blanket and leave for another hour.
13. Open the lid, place in an Uzbek flat plate, place a salad of thinly sliced ​​tomatoes with onions next to it and enjoy!

Crumbly pilaf in a cauldron

In principle, the previous recipe is also suitable for a cauldron. All components of the dish are taken in the same proportions and prepared in the same sequence. The only difference is that the almost finished pilaf is covered with a lid, and after that the fire under the cauldron is completely extinguished. But the cauldron remains lying on the bricks of the oven; the bricks give off their heat to the rice layer, bringing it to condition. The lid of the cauldron is covered with a blanket and therefore itself is an additional source of heat. In this form, the pilaf arrives and turns out well stewed - almost as if you were cooking it in a Russian oven.

In Azerbaijani

The difference between Azerbaijani pilaf and Uzbek pilaf is that the meat in it is cooked separately from the rice, and a special flatbread called gazmakh is used to prepare the rice part.

Here's how pilaf is prepared in Azerbaijan:

1. Select products - 700 g of lamb, 200 g of pumpkin, five onions, 100 g of ghee, half a pomegranate, half a glass of raisins, a little water, turmeric and salt to taste. You also need to take an egg and 220 g of flour for the flatbread dough.
2. We deliberately do not indicate the dosage of rice - it is cooked separately, so you can take it at your own discretion. We wash it under running water or changing the water several times. Place in salted boiling water and cook until almost done. After that, fold it back and rinse with cold water.
3. We make gazmah: add an egg and very cold water to the flour, knead a very stiff dough. Roll it out into a thin cake.
4. We spread the cake along the walls and bottom of the cauldron.
5. Place half of the rice on the flatbread.
6. Tint the second part of the rice yellow, mixing it with turmeric diluted in a spoonful of ghee and a teaspoon of boiling water (take a pinch of turmeric).
7. Pour melted butter over the first part of the rice, place yellow rice on top, cover the cauldron with a lid and simmer a little more on low heat until cooked.
8. Meanwhile, in a thick-walled saucepan or frying pan, fry the pieces of lamb in oil or own fat. Once browned, add finely chopped pumpkin and onion, pour in pomegranate juice, add raisins, mix everything, add salt and, after pouring in half a glass of boiling water, keep for half an hour covered over low heat.
9. When all parts of the pilaf are ready, place rice on a large round dish, meat and vegetables on top of it, decorate everything with pomegranate seeds and immediately place the gazmah - break the flatbread with your hands.

If you're wary of unconventional flavors, you can skip the pumpkin.

Tajik pilaf with lamb

The main ingredients in this pilaf are traditional: rice, onions and carrots. But the meat is only lamb. In addition, Tajik pilaf is prepared from special rice - this red grain is called devzira, it is the best and highest quality of all “pilaf” types. However, you can also make quite good Tajik pilaf from ordinary Krasnodar short-grain rice.

The peculiarity of the preparation is that first, onion (2 heads) cut into half rings is fried in vegetable oil, achieving deep frying, then meat (600 g) is added. It is also fried to a noticeable crust. After this, add carrots in sticks (600 g), fry again and then pour in half a liter of boiling water. The meat should be half-cooked, then add rice (600g) soaked in salted water and pour boiling water over it so that the water slightly covers the surface. Spices - cumin and garlic. Under the lid, the pilaf is cooked for another half hour.

How to cook pilaf - basic recipe with pork

If there is no cauldron on an open fire, lamb and barberry, this does not mean that you will not get delicious pilaf for dinner. The basic recipe that always turns out is pork pilaf. It is prepared quickly and simply; it requires 400 g of meat in pieces, a couple of large onions and carrots, 2 cups of rice and five glasses of water. And also salt, bay leaf, a few cloves of garlic, a pinch of cumin and a few peas of allspice.

You need to take enough vegetable oil to fry the meat. After quickly frying the pieces, add the onion. Reducing the heat slightly, fry it and add the carrots. After frying the carrots a little, pour in a glass of water and simmer for about ten minutes under the lid. Put some spices and salt. The broth should be slightly salted - later the rice will absorb the salt. Next is washed rice. Fill it with water through a slotted spoon at the rate of twice as many glasses of water for 2 cups of rice. Bring to a vigorous boil, add the garlic cloves, reduce the heat to low and leave to simmer under the lid for 40 minutes. Then turn off the heat and wait the same amount of time for the rice to cook.

How to properly cook pilaf with chicken?

In the same way, you can use chicken instead of pork. You can cook chicken pilaf even faster, because it takes very little time to stew the meat and vegetables. You need to fry medium pieces of chicken in oil and add salt. Separately, fry finely chopped onion and a little garlic, add grated carrots, simmer for a little while and add to the meat. Sprinkle washed rice, bay leaves, peppercorns on top, salt thoroughly again and pour boiling water over it. Cook over low heat for 20-25 minutes until the rice is soft. If necessary, you can add boiling water.

Multicooker recipe

Pilaf in a multicooker is the signature dish of many; usually the multicooker even has a separate program for preparing pilaf, and therefore the time is predetermined by the microprocessor.

The recipe below is for 4 servings:

1. Cut 250 g of any meat into small pieces, chop 1 carrot into bars, and chop an onion into cubes;
2. Pour steam into the open multicooker. spoons of vegetable oil, set the frying program with a time of 25 minutes;
3. When the oil heats up, add the meat one piece at a time. There is no need to put everything in at once, otherwise it will not fry, but will be stewed;
4. After 10 minutes, add carrots and onions;
5. When the frying is over, add salt, spices for pilaf, a couple of cloves of garlic, and place washed rice on top;
6. Pour about half a liter of boiling water (the water should cover the rice a little, one and a half to two cm);
7. Set up the program “Pilaf”;
8. When the task is completed, open the lid, stick in a couple of fresh cloves of garlic, pierce the rice to the bottom with a wooden stick and leave the pilaf to cook for another twenty minutes in the heating program.

In a slow cooker you can perfectly make vegetarian pilaf without meat, as well as a sweet dish with dried fruits. Instead of meat, you need to put only vegetables or dried apricots with raisins, and reduce the frying time to 5 minutes.

I have been preparing all cereals (and rice is no exception) for many years in a very simple way: fill them with water in a ratio of 1:2 (1 glass of cereal/rice, 2 glasses of water), bring to a boil and boil for 1-2 minutes. Next, I remove the cereal/rice from the burner and let it “ripen” - usually for 10-15 minutes. Rice (like any other cereal) turns out grain-to-grain! And then I add everything I need: meat (any kind, to taste: lamb, pork, chicken.) with spices, carrots and other vegetables, sometimes with mussels and mushrooms (this is already risotto). Naturally, all this is already prepared :-) Stir and eat hot! :-)

Pilaf is a very tasty and balanced food. This is a national dish of Uzbek, Tajik cuisine and some others. Moreover, in each national cuisine, pilaf is prepared in its own way with its own little secrets. Pilaf can be cooked with different meats. Traditional pilaf is pilaf with lamb meat, but it will be no less tasty with pork, beef, and chicken.

It is very important to choose the right rice for pilaf; half the success of this dish, so to speak, depends on it. I use steamed long rice for pilaf.

Vegetable oil is poured into it and put on fire. The meat can be cut into large pieces, placed in heated vegetable oil, after salting it. Then 2 onions are cut into half rings and placed in a cauldron. 3-4 large carrots are cut into strips and sent to the meat and onions. After this, you can add spices. When the meat, onions and carrots are slightly fried, add washed rice in an even layer and add water (boiling water) at the rate of 1 part rice to 1.5 parts water. Cover everything with a lid and wait for it to boil. after this the fire is made small. For flavor, you can put a whole head of garlic in the middle of the pilaf (no need to peel it; after cooking, it is removed from the pilaf). Pilaf is cooked for a total of 1.5-2 hours, depending on the meat. Rice is added 30-40 minutes before expected readiness. The pilaf is ready when all the water has boiled away. When preparing pilaf, do not stir it.

Traditionally, pilaf is laid out on a large dish by simply turning the cauldron over onto it, with the meat on top.

There are a lot of options for preparing pilaf. But oriental cuisine is quite heavy, and I present a recipe for an “adapted version of pilaf.” So that heartburn doesn’t bother you later.

• Pour into the duck pot (cauldron or deep frying pan) sunflower oil about 1 cm .


• When the oil is hot enough, throw in the slices of meat. I usually add it in parts, stirring. The meat should be crusty on all sides.. I add it in parts to so that the meat is fried before the juices release. Then there will be no soot at the bottom of the duckling pot. and the slices of meat will remain juicy inside.


• When the meat is already “golden”, add chopped onion (cut as you like, but not too finely). Fry the onion until golden brown .


• Next, add grated carrots (you can use a beetroot grater, but I usually use a smaller “carrot grater”). No need to fry carrots. just mix and add the following ingredients.


• Add tomato sauce, favorite seasonings, salt to taste and several whole garlic cloves. Optionally, raisins. Mix everything. Garlic serves “to separate tastes and smells” so that each ingredient does not lose its individual taste. This is how I was taught, I don’t know how it works, but I think it really works.


• Level the mass at the bottom of the duckling pan. Sprinkle raw rice on top. Fill with water so so that the water covers the rice by 1-1.5 cm. (You can add more or less rice; the more rice, the more water. I’m used to doing it by eye. I usually just pour it to 1 cm, and then, if necessary, add boiling water along the edge of the duck if the water has already boiled away and the rice is not ready yet)


• Bring to a boil, reduce heat, cover and simmer until the water evaporates. All the water should evaporate, leaving the pilaf dry and crumbly. If some of the water remains, the grains of rice will still be separate, not sticky, but it can hardly be called crumbly. When it’s almost ready, you can crumble the greens on top and add more garlic (chopped or garlic). The garlic that was added earlier will not leave any garlic aroma. If you want the aroma of garlic to be felt in the pilaf, you need to add more.


• Turn off and mix .

• Long grain rice varieties They boil less, round-grain ones - more, and often produce a sticky, sticky mass.


• Parboiled rice holds its shape better than just sanded.


• In water containing acids, salts and oil, rice cooks less and turns out crumbly.

Can be added to pilaf rice, cooked until half cooked.

but I prefer raw: it is already cooked in a suspension of water and oil (the oil in the duck pot floats up and comes into direct contact with the layer of rice). I don’t remember a time when the pilaf didn’t turn out crumbly and golden. If everything was successful, then the pilaf will simply melt on the tongue: both rice and pieces of meat.

There are many recipes for pilaf, but no matter what recipe you prepare, first of all you need to wash off the starch from the rice, which forms a paste on the surface of the grain. Rinse the rice in hot water, you can do this several times. Personally, I prefer to cook Uzbek pilaf. It is based on zirvak - stewed meat with spices. I put the washed rice on the finished zirvak and fill it with hot water so that it covers the rice by 3-4 cm. I cook it with the lid open at high temperature. If, nevertheless, a paste has formed on the rice and the rice begins to stick together, the situation can be corrected by increasing the temperature of the brew. In this case, I cover the open cauldron with a towel; its function is to absorb moisture. I put a lid on top of the towel and cook until done.

When preparing pilaf, the main thing is to follow the cooking technology, take the right utensils and products. The best pilaf is made in a cauldron and over an open fire. Before cooking, the rice must be soaked and washed thoroughly, then it will not stick together in the pilaf. The best rice for preparing pilaf is the devzira variety, but it is not always available to buy. Round Krasnodar or Chinese will also work. You can also use steamed rice, it’s easier to cook, the pilaf will be crumbly, but the taste is average. All products for preparing pilaf are taken per kilogram. This includes rice, meat, carrots, onions, half a liter of vegetable oil, and spices. First, onions are fried, then carrots, then meat with spices, water is added, and the base of the pilaf, zirvak, is cooked. Rice is added, the main thing is to maintain the proportion of water. If you cook in a cauldron, then the water should be two fingers above the level of the rice. The pilaf is not disturbed, it is only pierced to allow steam to escape. After the water has boiled away, close the cauldron, turn off the fire and leave the pilaf to simmer for about twenty minutes.

When preparing pilaf, the main thing is to maintain the proportion of rice and water; if you don’t add it, it will burn; if it turns out to be simple porridge, well, the temperature is also important

Cut the meat - lamb is best - into small pieces and fry in very hot oil. Then add onions and carrots, cut into strips. Add spices I add turmeric and basil, be sure to add the rest of the usual seasoning. Pour water, add salt, bring to a boil. You can add garlic cloves, 2-3 whole hot pepper pods.

Wash the rice, put it in the cauldron with the meat, and smooth it out. When the water has boiled away, pierce the rice in several places to the bottom of the cauldron with a knife or wooden stick, close tightly and leave for 20 minutes. over very low heat. Place on a plate without stirring, in a heap.

Prepare vegetables and meat. Cut the meat into cubes, carrots into strips, and onions finely. We take more carrots and onions so that the pilaf is juicy.

Fry the meat with onions in vegetable oil, add salt and pepper. Add carrots and fry for another 5 minutes. Add rice, add garlic to the rice and add some salt. DO NOT stir, add 3 fingers of water and, closing the lid, cook until all the water has boiled away.

Pilaf is a fairly simple and beloved dish of Uzbek cuisine. There are many options for preparing it. Every housewife should know how to prepare crumbly pilaf and learn how to do it, because only this is considered “real.” Classic pilaf is prepared with rice and lamb in a cauldron, but it is possible to avoid cooking “mess” in our realities.

Secrets of preparing crumbly pilaf

Real pilaf should be aromatic, tasty and crumbly. These parameters are influenced by the following factors:

• rice variety;
• type of meat;
• temperature conditions during cooking pilaf.

What rice is ideal for pilaf?

Rice is the basis of pilaf. Knowing which grain is better, you will know how to prepare crumbly pilaf. Short-grain and long-grain varieties are suitable for it: Devzira, Basmati, Jasmine.

Steamed types can also be used. Their only difference from classic rice grains is their less rich taste. Don't pay attention to the cost of cereal. Durum rice at low prices is just as good for pilaf as the elite types.

How to properly process rice?

In addition to the type of grains, the method of processing them is also of great importance. For pilaf, rice is prepared as follows:

1. Sort and rinse thoroughly until the water flowing from the grains becomes completely clear.
2. The rice is poured with plenty of warm water.
3. In the process of preparing pilaf, rice is placed on the meat with onions and carrots, carefully leveling it.
4. Slowly pour water into the pilaf along the wall of the cauldron. It should be 1.5-2 cm above the grain level.
5. Next, turn up the heat on the stove to maximum. It is allowed to cover the cauldron with a lid, but only for 1 minute, so that the water boils faster and the oil floats to the top.
6. During subsequent cooking, when the water evaporates, the oil will slowly sink down, soaking and enveloping each grain of rice.

Do not stir anything during the cooking process. The readiness of rice is checked as follows: from the very edge, lightly push the grains away and see if there is any water left. It shouldn't exist. Try the grains - they should not crunch.

When everything goes according to plan and the remaining water is about to evaporate, proceed to the next stage of cooking rice:

1. Make the burner flame medium-low.
2. Wait until the water has completely evaporated and immediately reduce the heat to the lowest possible setting.
3. Now close the cauldron with a lid as tightly as possible.
4. Open after 20-25 minutes, mix everything well and it’s ready.

Now you know how to cook pilaf so that the rice is crumbly. If you methodically follow the instructions, it will be just like that.

What meat is best to use for pilaf?

The best meat for real pilaf is lamb. Moreover, it is better to use meat from adults. In addition to the pulp, it is advisable to take several parts of the back with ribs. Sprinkle the seeds with salt and let stand for about 15 minutes. The pulp is cut into slices of approximately 1.5 cm.

Today there are many ways to cook an equally tasty alternative dish without lamb. From the recipes below you will learn how to prepare crumbly pilaf from pork, chicken, as well as delicious pilaf in a slow cooker.

Real pilaf with pork

This fragrant crumbly pilaf will decorate your table.

Ingredients:

• 700 g pork neck with a little fat;
• 600 g rice;
• 150 ml vegetable or olive oil;
• 2 onions;
• 2 carrots;
• 2 heads of garlic;
• salt, black pepper to taste;
• 1 pinch of cumin.

Preparation:

1. Make the burner flame as strong as possible. Heat the oil in a cauldron - a barely noticeable smoke should come from it.
2. First, fry the onion, wait until it acquires a golden, rich color.
3. Place the meat.
4. Distribute the carrots over the surface of the meat. Wait 2-3 minutes and stir gently.
5. Fry for 10-15 minutes.
6. Reduce the burner flame to medium and add cumin.
7. Pour water so that it is 1.5-2 cm above the ingredients.
8. Add whole heads of garlic.
9. When the mixture boils, reduce the heat and simmer for 40 minutes. Do not cover the cauldron with a lid.
10. Then make the flame as strong as possible and salt the pilaf.
11. Add the rice, smooth it out, wait about half an hour, mix everything and put it on a large, beautiful dish.

Friable pilaf with chicken

How to cook fluffy rice with chicken is a question that is of keen interest to every housewife, because most often the ending is more reminiscent of porridge with meat. But, if you strictly follow the cooking recipe, making real crumbly pilaf with chicken is not difficult.

Ingredients:

• 1 tbsp. rice for pilaf;
• 400 g chicken fillet;
• 2 onions;
• 2 large carrots (red, ripe ones are best);
• 1 large head of garlic;
• 1 tbsp. water;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. fine salt;
• 4 g cumin.

Preparation:

1. Heat oil in a bowl and fry the onion until golden brown.
2. Add chicken fillet, fry for 5 minutes (heat should be high).
3. Place vegetables: garlic, carrots, cumin. Without reducing the heat, fry for another 7 minutes.
4. Place rice on top, pour water.
5. Next, cook the pilaf over medium heat until the water has completely evaporated.

Crumbly pilaf from a multicooker

If you don’t yet know how to properly cook crumbly pilaf in a slow cooker, this recipe will definitely come in handy.

Ingredients:

• 500 g of meat (pork, chicken, beef, veal or lamb);
• 1 multi-cup durum rice;
• 1 tbsp. water;
• 3 tbsp. l. olive or vegetable oil;
• 1 onion;
• 1 large carrot;
• 1 tsp. salt;
• 1 tsp. cumin.

Preparation:

1. Pour oil into the multicooker container, place the meat and fry it by turning on the “Frying” or “Baking” function. After 10 minutes, add vegetables.
2. Fry for another 10 minutes, then add the rice grains. Stirring constantly, fry all ingredients for 10-13 minutes.
3. Turn on the “Stew” or “Pilaf” option, pour water into a bowl, add spices and salt and cook for about 40 minutes.

As you can see, preparing crumbly pilaf is not so difficult. The main thing is to know some subtleties and pay enough attention to each stage of creating a dish. It is equally important to maintain the “correct” time and adequate temperature conditions. And your pilaf will be no worse than its Uzbek prototype.

Do you know how to make pilaf crumbly? You get crumbly and aromatic rice and delicious tender meat with vegetables and spices. Then we can say that everything really works out as it should. Or is it the other way around? The rice sticks together and looks like a sticky porridge, and the meat is tough. If this is the case, then a few simple techniques, which will be discussed below, can greatly help you.

In my family, my dad always cooked pilaf. While still in the army, one of his friends, an Uzbek by nationality, taught him to cook real Uzbek pilaf. I couldn’t do pilaf for a very long time. There were difficulties with rice: it turned out to be just rice porridge, no matter how you cry! But through experimentation and watching several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does pilaf begin? Of course, with meat selection. Classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and some may simply find lamb too oily. When choosing meat for pilaf, you just need to choose meat that is not too tough and “dry”. There should still be fat in it - this will help the meat retain its juice.

The key to delicious pilaf is choosing the right rice. There is only one criterion here – quality. If you choose the so-called “cut”, you will definitely not get crumbly pilaf from it. Long and parboiled rice grains are guaranteed to not stick together, but their taste and texture are a bit rough in my opinion.

I give preference rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and can be purchased at an affordable price. Before preparing pilaf, it is important to rinse the rice thoroughly. The water must be drained at least 10 times until it becomes clear. The rice needs to be allowed to dry. It is also important to maintain the proportion - 1 glass of rice and 2 glasses of water.

Uzbek pilaf must have garlic. It does not need to be completely peeled: just remove the husk, leaving the cloves in a dense peel. Don't skimp on the carrots– it gives the pilaf a pleasant sweetness and beautiful color. There is no need to stir it. The carrots are laid out on the meat in an even layer. You need to pour water into the pilaf not cold, but very hot. Its quantity is determined by the amount of rice.

A simple recipe for pilaf with pork

• Cut the meat into large cubes (2 to 3 cm sides) and fry over high heat in a deep and wide frying pan. You should not let the meat release its juice - it must remain inside each piece.
• Cut the carrots into thin strips, finely chop the onion, and divide the garlic into cloves. Place onion, garlic on the meat, add spices, salt and carrots and cook zirvak (the so-called meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
• Advice: There is one trick regarding salt - you need to add a little salt to the zirvak so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
• Boil water in a separate pan.
• Pour the rice into the frying pan (or cauldron in which the meat is cooked). Distribute it evenly over the entire surface and fill with hot water. You can’t mix pilaf! Pilaf should have three layers: meat, vegetables and rice.
• Cook the pilaf under a closed lid over medium heat. When the water level goes below the surface of the rice, take a wooden stick and make holes all over the surface of the pilaf to allow the water to boil away, leaving the rice crumbly.

The secret of crumbly pilaf: summing it up

1. Choose the right variety of rice.
2. Rinse it well (the water should be clear).
3. Pour in the required amount of hot water.
4. Make holes to allow the water to boil away.

Other recipes with meat:

There are many secrets in the world on how to cook pork pilaf so that the rice is crumbly.

1. Secret one: If you want to make crumbly pilaf from pork and not only from it, but also from other meats, never grate carrots! It is better to cut into thin strips. The thicker the straw, the greater the likelihood that the pilaf will be crumbly. Follow the proportions in the recipe. There shouldn't be a lot of carrots.
2. Secret two: Choose your rice grains carefully! Long grain rice is suitable for this. Round-grain rice is also suitable, but you need to pay attention to the starch pollen content in the grain. The less starch, the better.
3. Secret three: Before cooking, soak the cereal in hot salted water (not boiling water)! This will prevent the rice from boiling and turning your dish into mush.

And now I will present you directly with the recipe for crumbly pilaf with pork.

Ingredients:

1. Pork fillet - half a kilo.
2. Large onion - 1 pc.
3. Carrots - 2 pcs.
4. Vegetable oil - half a glass.
5. Rice cereal - 2 cups.
6. Salt - to taste.
7. Seasoning for pilaf - 1 tsp.
8. Garlic - 3 cloves.
9. Barberry - 50 gr.

Preparation:

Cut the pork into arbitrary small pieces and fry in very hot oil. Choose dishes at your own discretion. This could be a cauldron, a kettle or a deep frying pan. Fry for 10 minutes, stirring occasionally, over high heat.

Cut the onion into half rings or smaller - it doesn’t matter. It will still not be visible after cooking. But chop the carrots only into strips. Add to the meat and fry for another 10 minutes, stirring occasionally. Then add the carrots and continue frying for 5 minutes.

After this, pour boiling water so much that the water covers the zirvak (the base of the pilaf) but not by much. Salt and add spices. If desired, you can add barberry. Simmer, covering with a lid, for 15-20 minutes over medium flame.
Meanwhile, rinse the rice grains and soak in salt water for 15 minutes. Then rinse in cold running water in a sieve and drain the water. Place the rice on top of the zirvak, pour boiling water 0.5-1 cm above the surface of the cereal and, adding heat, cook until the moisture evaporates. Be careful that the pilaf should boil evenly when cooking.

As the water boils away, use the handle of a slotted spoon to make holes to the bottom and wait until the remaining moisture has evaporated almost completely. Remove from the sides of the cauldron with a slotted spoon. Press the garlic into the rice. Then reduce the flame to low and, closing the lid, simmer for 15 minutes. After turning off the boiler, do not immediately open it, but wait 10 minutes for the dish to be filled with the aroma of spices. Mix the finished dish and place on a large flat plate. Delicious crumbly pilaf ready to eat

The calorie content of pilaf with pork is 318 Kcal.

Bon appetit!

The next recipe is also no less interesting. For it you need:

1. Pork tenderloin - half a kilo.
2. Rice cereal - half a kilo.
3. Carrots - 0.5 kg.
4. Onions - 2 large onions.
5. Vegetable oil - 2 ladles.
6. Garlic - 5-6 cloves.
7. Salt - to taste.
8. Barberry - half a glass.
9. Spices for pilaf - 1 tsp.

How to cook crumbly pilaf with pork:

Cut the carrots into strips and the onion into rings.

Cut the meat into large pieces of any shape and fry it in very hot oil in a cauldron or kettle for 10 minutes. You can use a duck pan or other cast iron cookware for this purpose. Fry over high flame.

Add the onion and fry for another 10 minutes, stirring constantly at the same temperature.

After a while, add the carrots and continue frying for another 10 minutes. Do not reduce the fire yet.

Pour boiling water over zirvak (the basis of future pilaf), reduce heat to medium. Add salt and spices and simmer for 20 minutes.

Before adding the rice cereal, add the barberries and peeled garlic and immediately load in the thoroughly washed rice in advance, spreading it evenly over the entire surface of the pot.
Add boiling water so that it covers the grain by 0.5-1 cm. Increase the flame to high and ensure that the contents boil evenly over the entire surface of the rice.

When the water has boiled away, pierce the cereal to the bottom in several places with the back of a slotted spoon and let the lower moisture also evaporate, but not completely. Then reduce the gas to low and assemble a slide in the middle of the cauldron. Close the pot and simmer for another 15 minutes.

After turning off the stove, do not remove the lid, but wait some more time to get a delicious dish. Then mix the pilaf and place it on plates. Place on the table hot. Serve salads with the dish. Such as cucumbers with tomatoes or onions, cut into rings and seasoned with vinegar. It is better to drink hot green tea.

Bon appetit!

Now you know how to cook delicious pilaf. If you follow the recipes step by step, you can cook a wonderful dish. Don't forget about the little secrets of preparing crumbly pilaf and everything will turn out the way you want! Have fun in the kitchen! Try the real one too.