In this article are presented variants of pilaf, which are maximally adapted for cooking exclusively at home. Plov is one of those oriental dishes that have taken root in our cooking, taking a worthy place and enjoying special popularity. Therefore, the recipes for cooking pilaf at home are very relevant and do not need to be introduced.
How to cook real friable pilaf at home?
Ingredients:
- chicken meat - 0,8 kg;
- onion - 280 g;
- carrots are not large - 290 g;
- sugar - one pinch;
- vegetable oil - 125 ml;
- hot water - 755 ml;
- rice for pilaf - 510 g;
- garlic - 1 head;
- spices for pilaf - to taste;
- salt.
Preparation
For the cooking of domestic pilaf, we decided to adapt the recipe for multivark.
Onion is peeled and shredded by semirings, and carrot sticks or grind on a large grater. Chicken cut into pieces of any size. Rinse thoroughly with water.
On the multivark display, we define the function "Baking", pour the vegetable oil into the container and put the carrot pre-mixed with the sugar. We darken it for ten minutes, add a little ray and fry it a bit. Next, throw the meat and stand, stirring, for another fifteen minutes. We season a lot of spices for pilaf, lay rice croup and pour salted water. The contents of the bowl do not mix, close the lid and change the program to the "Plov" mode for forty minutes. After twenty-five minutes, we peel the garlic from the husk, rinse it and place it in the pilaf, not picking it up on the teeth, and sink a little into the bulk.
After the time has elapsed, we test the rice for readiness. Next, we leave the dish in the "Heating" mode for another 15-17 minutes and can be served to the table, spreading a fragrant dish on plates. In addition, you can serve fresh vegetables or pickled onions.
How correctly to cook Uzbek pilaf at home?
Ingredients:
- lamb - 0,650 kg;
- rice for pilaf - 0.6 kg;
- hot water - 0,850 l;
- onion - 185 g;
- carrots - 350 g;
- bitter pepper - 1 piece;
- garlic small - 1 head;
- refined oil - 145 ml;
- zir (cumin) - 15 g or to taste;
- freshly ground black pepper - to taste;
- barberry dried - 15 g or to taste;
- salt.
Preparation
Fresh lamb thoroughly washed with water, dried with paper towels and cut into small arbitrary pieces.
In a pan with a thick bottom pour refined oil, warm up until the appearance of haze and lay the prepared meat. We brown it and add the carrots sliced with straw. We clean and shred cucumbers onions and after four or five minutes put in a frying pan to meat with carrots. Fry all together for fifteen minutes, stirring.
In the meantime, wash the rice and soak it for 15-20 minutes. Next, drain the water, add the croup to the meat with vegetables and pour boiling water. Throw salt, ziru, barberry, ground pepper, pod of pepper
We keep the dish on fire until rice absorbs all the liquid from above. At this moment we cover the frying pan with a lid and reduce the fire to a minimum. After fifteen minutes, remove the frying pan from the fire and carefully wrap the dish with something warm for another fifteen minutes.
As soon as the fragrant dish is prepared to be laid out on a large plate, we place the head of garlic and pepper on the center, and on the sides we arrange fresh tomatoes cut into neat slices and half-rings of lettuce or marinated onions.