Pilaf That Always Turns Out: A Step-by-step Recipe With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Uzbek pilaf without unnecessary troubles: a proven option that always turns out

Pilaf is a tasty, aromatic and beloved dish. Making it at home is not that difficult if you follow the basic rules and choose the right ingredients. You don't have to be a professional chef to do this. A proven recipe will allow you to pamper your family with hearty Uzbek pilaf.

Uzbek pilaf at home

To cook delicious pilaf, you need to know some secrets:

• be sure to rinse the rice before placing it in the cauldron. This will make it crumbly and remove excess starch;
• the best meat for pilaf is lamb or beef. Moreover, a small amount of fat is only welcome;
• never chop vegetables too finely. Otherwise, you will get rice porridge with meat;
• do not spare the oil. Pilaf is not a dietary dish, and oil is necessary so that every rice is saturated with it;
• and the last: cook pilaf in a cauldron or any other thick-walled dish.

Kazan is the best choice of utensils for cooking pilaf

Products:

• 400-500 g of beef;
• 2-3 medium carrots;
• 2-3 onions;
• half of red bell pepper;
• 150 ml of vegetable oil;
• 800 g of round grain rice;
• 2 heads of garlic;
• 1 liter of water;
• a pinch of cumin (cumin), saffron (or turmeric), coriander and pepper;
• 5-7 barberry berries;
• salt to taste.

Recipe:

1. Cut the onion into rings and the carrots into strips.

   

   Vegetables for pilaf are called zirvak

2. Pour all the oil into a cauldron and heat it up. Fry the onions until browned.

   

   Stir the onions all the time so that they don't burn.

3. Cut the beef into medium-sized pieces.

   

   It is better to choose beef not the leanest, but with small areas of fat, so the pilaf will be tastier

4. Add the meat to the onion and add half of the peeled bell pepper to them.

   

   Bulgarian pepper will give pilaf a bright aroma

5. When the meat is golden brown, add carrots, spices and salt to the cauldron. Mix everything and fry for another 5 minutes. Then pour in boiling water and stir. Boil and cook over high heat for 5-7 minutes.

   

   Such a bookmark of products is very important, because if you add carrots at the same time as onions, then it can burn and acquire an unpleasant taste.

6. Peel the heads of garlic.

   

   Fresh and juicy garlic completes the flavor

7. Rinse the round grain rice.

   

   Rice should be washed with warm water.

8. Place one whole head of garlic on the bottom of the treasury, then add rice and lay it in a slide. On top, place the second head of garlic with the base cut off. Allow the water to boil halfway, move the cauldron to the smallest heat and cook under the lid for 30 minutes.

   

   At this stage, the rice does not need to be mixed with the rest of the pilaf ingredients.

9. Serve pilaf with fresh vegetables and garlic stew. The meat has time to soften to a mega-soft state, and the rice is crumbly.

   

   Uzbek pilaf exudes wonderful aromas and will gather the whole family at the table

Video: a simple recipe for Uzbek pilaf

Earlier it seemed to me that making pilaf is a very difficult business. As it turned out, this is not entirely true. For myself, I realized that any national dish has its own characteristics and rules of preparation. It is worth following a proven recipe, but adapting it to your needs and capabilities. Yes, maybe some part of the taste will be different, but it will still be delicious food prepared with a soul.

The presented recipe is easy to prepare and will not make you stand at the stove for hours. Delight your household with crumbly pilaf with meat and barberry. It is not a shame to serve such a dish on the festive table, because very few people refuse hot pilaf.