- 1 part rice
- 1 part meat (lamb, beef, poultry)
- 1 part onion
- 1 part carrot
- vegetable oil
Step-by-step cooking recipe
This name is because the site has a recipe for Uzbek pilaf. Uzbek pilaf cannot be with pork, it can be Moscow or Kiev pilaf, but not Uzbek. In addition, there are fundamental points that must be taken into account when preparing pilaf. So, we are preparing pilaf in two stages – zirbak and pilaf itself. You need to understand that in the zirbak we must put everything that we want to see in the pilaf except rice (meat, onions, carrots are the main components, garlic, pepper pod, raisins, quince, apricot, barberry – optional). Having prepared a zirbak, you can set it aside for an hour or a day, and then quickly cook pilaf. It is difficult to cook pilaf in thin-walled dishes, since it does not accumulate heat, therefore, the best is a cast-iron cauldron or cauldron, a little worse – aluminum dishes.
We put the cauldron on fire so that it is well calcined and heated.
Cut the onion into half rings, the meat into cubes.
Pour oil into the cauldron (for 1 kg of rice, about 200-250 gr.).
If there is fat tail fat, we melt it to the cracklings, which we take out and eat with salt, if there is a lot of fat on the meat, you can cut it off and fry it.
If there are bones, throw them into a cauldron and fry until golden brown, then take them out (do not forget to put back when you fry the main meat).
We throw the bow. The color of the pilaf will depend on what color you fry the onion; it will be strong, it will be yellow, weakly it will be white, the color depends only on this, you do not need to throw any seasonings for the color.
Throw in the meat and fry until golden brown.
You can drop the carrots now and fry them too, but I love tossing the carrots in front of the rice.
Fill with cold water, bring to a boil.
We salt it very strongly (almost brine), then we will not throw the salt.
We throw everything that you want to see in pilaf more (see above), make a small fire and simmer for 20-30 minutes or more, depending on the age of the meat.
That’s it, the zirbak is ready.
If you do not plan to cook pilaf right away, you can put the zirbak aside for at least a few days (of course, in the refrigerator).
It is better to take round rice because the long one will not absorb the required amount of fat and the pilaf will be dry. We sort out the rice and wash it well until clean water.
You can pre-soak rice in water, I almost never do this – believe me, everything will be fine without soaking.
Cut the carrots into strips and throw them into the zirbak (if they have not been thrown before), heat the zirbak to a low boil.
We spread the rice evenly over the surface of the zirbak.
Now the most important moment in preparing pilaf is to pour the required amount of water.
Our task is to make the rice soft, fatty and whole.
The amount of water, whether or not to soak rice depends on the type of rice, those varieties that we sell do not need to be soaked.
Well, if you cook pilaf from one and the same type of rice, then over time you will definitely know the required amount of water.
So, pour cold water, about 1 finger above the rice.
We make the strongest fire under the cauldron, achieving a strong, uniform boil over the entire surface.
When the water does not become visible, you need to be careful – you may have to reduce the heat so that it does not burn, but do not greatly reduce it.
If it seems to you that there is a lot of water, you need to make several holes to the bottom of the cauldron so that the water boils away faster.
When there is practically no water left, we make a minimum fire, collect the rice with a slide, close it tightly with a lid or bowl and leave it for 15-20 minutes, turn it off and do not open it for another 20-30 minutes.
Then, open, mix, put on a dish, eat and bastard.
As a bonus – salad to pilaf:
Cut the tomato into very thin slices, cut the onion into very thin rings (the thinner you cut, the tastier it will be), salt and mix – you can’t imagine a salad tastier for pilaf.