In the autumn, you can diversify the menu and treat your friends with a truly magical dish: pilaf with quince meat and raisins will decorate the table. And it is prepared quickly and easily, even dishwritten cooks will master the dish.
Pilaf with quince, raisins and chicken
If you want to cook very light, low-fat pilaf, choose a chicken: pilaf with quince, raisins and chicken will not add you extra pounds.
Ingredients:
- unrefined oil - 50 ml;
- onion brown onion - 2 pcs .;
- meat from the thighs of chicken - 600 g;
- carrots - 1 piece;
- quince of ripe aromatic - 1 pc .;
- salt and spices - to taste;
- raisins dark without seeds - 1 handful;
- garlic white - 1 head;
- rice oblong yellow - 1.5 cups.
Preparation
- The first step in the preparation of pilaf is the manufacture of the zirvak. This is the name of a mixture of onions, carrots and meat. Onions and carrots are cleaned, shredded in small cubes and on warmed oil we start to pass.
- When the mixture changes color, add the chicken cut into slices. Stir, extinguish zirvak minutes 10.
- While meat is being cooked, rinse the rice, rinse with boiling water raisins, peel and cut small cubes of quince. All together with salt and spices are laid in the cauldron.
- Stir and pour 3 glasses of water.
- Reduce the fire, as much as possible, cover with a lid and 20-25 minutes do not approach the stove. In no event should you interfere with the pilaf!
- 5 minutes before cooked in pilaf, gently squeezed cleaned cloves of garlic.
- Turn off the fire, tightly cover the cauldron and give the plov to stand for at least half an hour.
We get a tasty, crumbly pilaf with quince, raisins and meat; The recipe can be changed, instead of butter, melted chicken fat.
Classic Pilaf
Of course, Uzbek pilaf with a quince is not cooked with chicken, but with lamb on lamb fat. This is also very tasty, and if you do not like the specific smell of lamb fat, cook pilaf with lamb and quince on vegetable oil, choosing meat with virtually no odor.
Ingredients:
- lamb (meat from the back or back) - 1 kg;
- onion brown - 700 g;
- sunflower oil, odorless, unrefined - ½ cup;
- 2 large carrots;
- salt, spices - to taste;
- aromatic large quince - 2-3 pcs .;
- yellow long rice - 0,7 kg.
Preparation
For those who have never dealt with lamb, we will tell you how to cook a pilaf with quince and young lamb meat.
- We wash the meat, dry it, cut it into small pieces.
- In the heated oil we lay meat and, stirring, on a strong fire we achieve uniform clarification. Pieces of meat should be crusted from all sides.
- After that, add grated carrots and finely chopped onions. We languish on a slow fire under the lid for at least half an hour, mixing.
- Rice is washed and prepared quince: mine, cut out the seed boxes and cut the fruits into cubes.
- We put rice and quince, salt, add spices (it is better to buy a ready mix "For pilaf" with zira, turmeric, barberry).
- Pour the water so that it covers half a finger or two with rice and meat.
- Once we mix the pilaf well, cover it and cook it for about a quarter of an hour on the slowest fire. After that, you can add garlic, if you want.
- Warm up the oven and move the cauldron to it. At the slowest fire, we leave the pilaf for another 10-15 minutes. You can warm the oven hard, put the pilaf and turn off the fire. For a quarter of an hour, it just "comes" in a cooling oven.
Also pilaf is made from duck or a pig's neck with a quince.