Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Content

The hostesses are often wondering, looking for recipes, how to prepare pilaf at home, experiment, practice so that it is tasty, crumbly, on his cooking left a little time. In our age of the diversity and availability of food, household appliances you can prepare the kitchens of any nationality or to invent your own branded recipe for this dish.

How to cook pilaf

To prepare a delicious pilaf, you need to choose the right rice variety, meat, dishes. For example, Asian cooks argue that the best pilaf is the one that is made from lamb, with a Kurdnya lard, on an open fire, in Kazan from the cast iron, at the same time they must be prepared exclusively a man. However, this does not mean that it is impossible to make a delicious Pilaw from other ingredients at home. To date, there are many recipes that prove it.

What is needed for pila

Classic real pilaf is prepared from lamb. Often use breasts, ribs, a blade or back of a lamb. However, other varieties of meat can be used as a meat component: pork, beef and even a bird, as they do in the east, in Central Asia. It is a food with a high nutritional value, so the grade of meat directly affects common calorie content.

Uzbek Pilak according to the classic recipe is prepared on animal fat, for example, on the brain of the lash, rarely - on plant unrefined oils. The pronounced smell and the taste of vegetable oil can drown out the taste of other ingredients. Often, a mixture of animal and vegetable fat is used for roasting, which increases the digestibility of the products.

The key point of the recipe is spices. This is a kind of creative process, the combination of spices and spices completely determines the fragrance. However, there is a basic set, which consists of barberry, acute pepper in a pod or in a hammer form. To make a dish fragrant, it is often added to ZiP, hops-Sunnels, garlic, thyme, coriander. These spices are sometimes added saffron, which gives a characteristic golden color.

In addition to meat and cereals, the composition includes vegetables, sometimes dried fruits. Traditionally, a large chopped carrot is added to the dish. In the Caucasus and in India, this vegetable is not used at all. Also put onions, a whole head of garlic, pre-purified from husks. The addition of dried fruits shall be tastefully, in some recipes you can meet the crisp, prunes, raisins, figs. They are laid after roasting meat and vegetables. About the cereal should be mentioned separately.

How to cook loose pilaf

So that Pilaw was delicious crumbly, it is better to use the long-grained grade of cereal with low starch. The Tajik and Uzbek varieties are ideal - Alanga, Ospar, Devrisira, Kendja. In addition, you can use Arabic, Italian and Mexican Rice for Palela cooking. All these grades are solid, practical do not lose their shape with long-term thermal processing.

Other varieties are softer, they can stick at the time of cooking. If you decide to use one of the soft varieties of rice cereals, then it needs to get rid of starch, it will make it possible to make pilaf crumbly. To do this, rinse it, soak in cold water, periodically changing water. To diversify the taste, instead of rice you can use a breakfast, wheat, corn and even peas.

Tableware for the preparation of Plov

It is impossible to make the right pilaf in the "wrong" dishes. Traditionally, it is prepared in cast iron dishes or aluminum cauldron with a thick bottom. How to prepare the right pilaf without suitable dishes? As a last resort, the cauldron can be replaced with a tatthew or pots with a thick bottom. Such dishes do not give the grain to burn, it will slowly languish and evenly prepares, unlike enameled products, french fries, wok saucepan.

Recipes Cooking Plov

The ideal Plov Recipe will depend on the taste preferences of each person or family in general. At first, it is safe to experiment with the types of meat, vegetables, dried fruits, spices, spices, dishes for cooking. To help this will be able to culinary books with a detailed description of the recipes and the presence of photographs, the corresponding sites, which, too, often provide an extensive photo catalog and cooking options. Over time, the method of trial and error, you will find the best recipe in your opinion or create your own culinary masterpiece.

Uzbek pilaf

• Cooking time: 2 hours 30 minutes.
• Number of portions: 10 persons.
• Calorie dishes: 210 kcal per 100 g
• Kitchen: Uzbek.

Pilaf is considered a traditional dish of Uzbek cuisine. To create a Uzbek or Samarkand Pilava, lamb is used. Eastern people are famous for their hospitality, and the key point is the decoration of the table. Such a dish is perfect for a feast. The composition includes a large amount of vegetable oil, so it is characterized by a large nutritional value. You can decorate the dish with spices (barberry, garlic), then your Pilaw will not differ from the photos on the Internet.

Ingredients:

• rice - 1 kg;
• lamb - 1 kg;
• carrot - 1 kg;
• sunflower oil - 300 ml;
• onions - 4 pcs.;
• dry sharp pepper - 2 pcs.;
• garlic - 2 pcs.;
• dried barbaris - 1 tbsp. l.;
• zira - 1 tbsp. l.;
• coriander (seeds) - 1 tsp;
• salt to taste.

Cooking method:

1. Rinse in several waters rice, thoroughly wash the lamb.
2. Clean the bulbs and carrots. Cut one bully with thin half rings, and carrots - brushes thick in the finger. Clean the garlic from the top husk, not separating the slices.
3. Preheat Kazan, then pour oil. When the oil rolled out, put a clean whole bulb into the cauldron and refuse it before the formation of a black color, then pull it out - she will no longer need it.
4. After prepare Zirevak (base). To do this, fry the onions, then add meat to it, fry until the characteristic crust appears.
5. Lay out carrots, burn without stirring for three minutes, then mix everything, cook for another 10 minutes.
6. Distribute with your fingers or stupes with a pestle to zira and coriander, add to Zirvak, then season the barberry, add salt to taste.
7. Reduce the fire and prepare until the carrot becomes soft.
8. Pour boiling water 2 cm layer, put sharp peppers, reduce the fire and extinguish zirvak for an hour.
9. Drain the water from the cereals, lay out a smooth layer on the zirvak, then through the noise, pour boiling water so that it covers rice.
10. After the water is absorbed, drop in garlic heads, cook until the rice is completely readily.
11. Turn off the plate, cover with a flat plate, and cover with a cover from above, let it brew about 30 minutes.

Azerbaijani Plov.

• Cooking time: 1 hour 20 minutes + 2 hours.
• Number of portions: 6 persons.
• Calorie dishes: 280 kcal per 100 g
• Purpose: For lunch, for dinner.
• Cuisine: Azerbaijani.
• The complexity of cooking: complicated.

The recipe and technology differs significantly from the cooking of the Uzbek Pilan. Groats for this dish is prepared separately from vegetables, spices, in a separate dish. The base may be the most diverse, for example, lamb, bird, game, fish, eggs, vegetables, fruits and even milk. Dried fruits, fruits, fresh spicy herbs are often added to the recipe: mint, chamber, etaragon.

Ingredients:

• lamb - 700 g;
• lingering rice - 700 g;
• creamy oil - 200 g;
• kuraga - 150 g;
• raisin (without seeds) - 100 g;
• dried prunes - 100 g;
• chestnuts - 100 g;
• onion - 2 pcs;
• egg chicken - 1 pc.;
• kurkuma - 1 tsp;
• salt to taste.

Cooking method:

1. Soak rice in cool water, add a little salt, leave for about 2 hours.
2. Maranuine Cut the pieces by weight of about 50 g. Boiled in salted water, take the resulting foam at the time of cooking.
3. Rinse dried fruits under running water, after pouring boiling water for 10 minutes. Make an incision on every chestnut. Blanc for 5 minutes. Remove on the colander, remove the skin under the jet of cool water. Purified chestnuts throw in fresh water and boil 7 minutes. on slow fire.
4. Clean the bulbs, cut the straw.
5. Spit frying pan, melt half of the existing butter. Pour onions, pass to a golden shade. Drain the water from dried fruits, add them to the pan, then put meat. Cushion for 15 min., After periodically stirring. If the liquid evaporates quickly, then add boiling water if necessary.
6. Drain the water from the container with rice, boil in fresh slightly salted water, do not digest. Catch off the colander.
7. In a separate container, mix 5 tbsp. l. Boiled long rice with chicken egg, add some turmeric.
8. Melt the butter in a separate bowl (leave a small piece of about 5 g), salt and turmeric with the help of a microwave or water bath.
9. A cauldron or a bustle pan lubricate the remaining butter, put an egg-rice mix on the bottom. After the layer, lay out the rice column, each layer soak the melted oil with spices.
10. Create a small press using a plate, cover with a lid and protubet on slow fire.

Tajik

• Cooking time: 2 hours.
• Number of portions: 6 persons.
• Calorie dishes: 230 kcal per 100 g
• Purpose: For lunch, for dinner.
• Cuisine: Tajik.

The difference between Tajik Pilava lies in a special variety of a virgin. This is one of the simple recipes for a spicy dish. From the spices is used only Zira (quinent). Pilaw Tajik cuisine is prepared traditionally from lamb, mainly from the fillet paracter. Such a simple, but very satisfying dish will provide a good charge of energy throughout the day.

Ingredients:

• derizir rice - 600 g;
• lamb (fillet) - 600 g;
• carrots - 600 g;
• onion - 2 pcs;
• garlic - 2 pcs.;
• zira - 1 tsp;
• vegetable oil, salt - to taste.

Cooking method:

1. Clean vegetables, cut the onion with rings, carrots - a large straw.
2. Soak the cereal in cold water for half an hour. Rinse the lamb and cut the arbitrary pieces.
3. Color the tank for cooking, pour vegetable oil and fry the bow, then add meat to the bow. When the meat is cooled from all sides, add carrots, fry until readiness.
4. Pour the floor-liter of boiled water into the roaster, season well, get garlic and bring to a boil.
5. Remove garlic and pour a preammed flour. Uniformly distribute and control the liquid slightly covered it. Cushion on medium heat for 10-15 minutes.
6. After 10-15 minutes, get garlic again and season it with Zira. Cover the frying pan with a lid and extinguish another 20 minutes. on slow fire.

From lamb

• Cooking time: 2 hours.
• Number of portions: 20 persons.
• Calorie dishes: 145 kcal per 100 g
• Purpose: For lunch, for dinner.
• Cuisine: Caucasian.
• Preparation complexity: Easy.

Simple Pilaz from lamb without adding specific spices, vegetables and dried fruits Quickly in cooking, while it does not lose taste and high nutritional value. Lady - fatty meat, so during cooking dishes need to control the number of other fat source, otherwise one portion will be able to exceed the daily rate of this nutrient for the average person.

Ingredients:

• mutton stew - 1 kg;
• rice - 400 g;
• water - 2 l;
• carrots - 3 pcs.;
• garlic - 2 pcs.;
• onion - 3 pcs.;
• sunflower oil - 100 ml;
• pepper red ground, salt - to taste.

Cooking method:

1. Preheat Kazan, pour sunflower oil, fry the lamb on a strong fire.
2. Clean vegetables, bow cut with semirings, carrots straw or storage.
3. Send a bow to meat, fry 10 minutes, then add carrots and extinguish 25 minutes. On medium heat, periodically stirring.
4. Spend the contents of the cauldron, add a red ground pepper and deepen the purified garlic heads into the center.
5. Rinse the grain and evenly distribute the grip on top.
6. Fill the dish with hot water so that the level is higher than 1 cm.
7. Cover the lid and tomit on slow heat for 15-20 minutes.

From chicken

• Number of portions: 12 persons.
• Calorie dishes: 165 kcal per 100 g
• Purpose: For lunch, for dinner.
• Cuisine: Russian.
• Preparation complexity: Easy.

On the wave of proper nutrition and healthy lifestyle, chicken fillet has become one of the most popular dietary products. Reduce calorie and align the balance of BPU using "correct" cereals and chicken meat. A lightweight chicken pilper recipe will provide you with your family healthy and nutritious dish, which can be boldly to use both lunch and dinner.

Ingredients:

• chicken (fillet) - 700 g;
• parished rice - 450 g;
• carrot - 200 g;
• sunflower oil -150 ml;
• water - 1 l;
• onion onion - 1 pc.;
• garlic - 2 pcs.;
• red ground pepper, salt - to taste.

Cooking method:

1. Collapse Kazan, pour all sunflower oil and warm hard.
2. Throw the pieces of chicken into the cauldron's portions, please feel uniformly on all sides, then remove the finished pieces and throw the raw.
3. In the oil from under meat, faint the bow, then add carrots and chicken to it, roast not medium heat, stirring constantly.
4. Fill a mixture of hot water so that the level is higher than 1 cm, add purified garlic cloves and ground pepper, boil for 10 minutes.
5. Put the salt spoon and lay out the washed croup.
6. Fill the entire mixture with boiling water and mix thoroughly, cover the cauldron and cook until the cereal is ready (approximately half an hour).

How to cook fruit pilaf

• Number of portions: 4 persons.
• Purpose: For breakfast, for lunch.
• Kitchen: Tatar.
• Preparation complexity: Easy.

The recipe for fruit pleg is from Tatar cuisine. In the classic version, in addition to dried fruits, white sugar (sweet spices) and wheat flour are added, but the taste of dishes will not lose without these components. Sweet Fruit Pilage is suitable for children who do not really like cereals as a useful dessert. Adults are not recommended to use this dish for dinner - sweet foods can be used better in the morning. The dish is prepared in a slow cooker or a saucepan with a thick bottom.

Ingredients:

• rice - 200 g;
• water - 200 ml;
• raisins - 100 g;
• prunes - 70 g;
• kuraga - 70 g;
• figs - 70 g;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• turmeric - 0.5 h. l.

Cooking method:

1. Clean the vegetable from the skin. Cut carrots with cubes or any other convenient way.
2. At the bottom of the bowl, pour vegetable oil, lay out the chopped carrots and raisins.
3. Grind prunes, kuragu and figs, lay out over the Izyum and sprinkle with turmeric.
4. Fill with water with a small amount of dissolved salt.
5. Turn on the multicooker in the "Pilaf" mode for 30-60 minutes. The speed of cooking dishes will depend on the grade of the cereal.

From pork

• Cooking time: 1.5-2 hours.
• Number of portions: 4 persons.
• Calorie dish: 205 kcal per 100 g
• Purpose: For lunch, for dinner.
• Kitchen: Uzbek.
• The complexity of cooking: average.

Pork is often used in Uzbek cuisine. This is a grade of oily meat, therefore the nutritional value of the dish with the addition of pork is higher than other varieties. The recipe includes a standard set of vegetables and spices, but their combination with a pork attaches a completely different taste of a dish. Pibila with pork is better to use at lunchtime, and for dinner - limit to light salad.

Ingredients:

• rice - 200 g;
• pork - 200 g;
• onion - 200 g;
• carrot - 200 g;
• vegetable oil - 40 ml;
• garlic - 1 teeth;
• salt, black ground pepper - to taste.

Cooking method:

1. In the cooking tank, pour vegetable oil and solidate well.
2. Cut the meat with portion pieces and evenly roast from all sides until readiness.
3. Cut on the bite and lay out on top on the meat.
4. You can cut carrots in any convenient way or grate on a large grater.
5. Add carrots to the roaster and extinguish until readiness.
6. Push the washed grain, pour the mixture with warm water. The level of two fingers is higher.
7. Season salt and black pepper to taste.
8. For 10-15 min. Until Rice is ready, stick garlic clove for flavor.
9. When the water evaporates, turn off the pilaf, cover the saucepan with the lid and give a dish to walk.

How to make pilaf without meat

• Cooking time: 30-60 minutes.
• Number of portions: 10 persons.
• Calorie dish: 63 kcal per 100 g
• Purpose: For lunch, for dinner.
• Cuisine: Russian.
• Preparation complexity: Easy.

Many are surprised how you can cook pilaf without meat? Such recipes can be attributed to vegetarian dishes, they are prepared during the post and people who adhere to a low-calorie diet. A low-fat pilaf can be given to children. Vegetables are laid for rice grain, uncharacteristic for Plov, for example, tomatoes, sweet peppers, etc., so under the prefix "without meat" is hidden with simple rice with vegetables. The time that will take on the preparation of the pilaf depends on the dishes and the variety of rice.

Ingredients:

• rice - 400 g;
• carrots - 1 pc.;
• onion onion - 1 pc.;
• garlic - 3 teeth;
• vegetable oil - 20 ml;
• water - 2 l;
• salt, pepper - to taste.

Cooking method:

1. Clean vegetables, shallow onions cut, cut the carrot or soda on the grater.
2. In a deep pan, heals the oil and disappear vegetables.
3. When vegetables are significantly reduced in volume, add the cereal and fry slightly.
4. Fill the mixture with water, add salt, garlic, mixture of peppers to taste.
5. Touching under the lid until the grave is ready.

How to cook long-grain rice pilaf

• Cooking time: 60 minutes.
• Number of portions: 4 persons.
• Calorie dish: 150 kcal per 100 g
• Purpose: For lunch, for dinner.
• Cuisine: Russian.
• Preparation complexity: Easy.

During the cooking, the croup should not lose its shape. To do this, there are special varieties, for example, long-grain stolen rice. The grain is distinguished by the oblong shape and transparency. You can cook pilaf with poultry meat, pork or lamb. This variety is well combined with a variety of vegetables and spices. Special preparatory processes long-grain rice does not require.

Ingredients:

• rice is long-grain - 200 g;
• chicken (fillet) - 200 g;
• water (broth) - 1 l;
• vegetable oil - 40 ml;
• carrots - 1 pc.;
• onion onion - 1 pc.;
• garlic - 1 teeth;
• spices for Plov, salt - to taste.

Cooking method:

1. Clean vegetables, rinse the camp, leak on the colander.
2. Preheat Kazan and pour vegetable oil into it.
3. Next, it is necessary to cut vegetables and chicken on the portion pieces.
4. First fry meat, get it, then disappear vegetables.
Uzbek pilaf. Cook at home. Watch the video Found in the text error? Highlight it, press Ctrl + Enter and we will fix everything!

Discuss

How to cook pilaf at home: recipes

Pilaf - probably the most famous rice dish. The first information about it can be found in the epic of the peoples of the East and numerous historical legends. Medicine of those times considered the pilaf a very healing and recommended for various kinds of disadvantages, the depletion of the body, from the consequences of long starvation and for rehabilitation in seriously ill. It was recommended to eat this dish both before and after the fulfillment of large physical exertion.

Historical reference. Different nations claim the championship of the invention of the dish called "pilaf". Name « palov Osh » Means from the ancient Persian composed of the first letters of the 7 components of the Plov:

• P (pione) "Onions"
• A (AIZ) "Carrots"
• L (Lahm) "Meat"
• O (Olio) "Fat"
• In (vet) "salt"
• O (O) "WATER"
• W (Shal) "Rice"

And she gave a dish None else's name as - Ibn Sina (Avicenna). In his opinion, Palov Osh had healing and nutritional properties.

Italians call pilaf - "risotto". The dish of Italians in Arabs took over this dish, and so over it worked out, it has dozens of options, with different combinations: with shrimps, with mushrooms, with meat, with ham, with vegetables, tomato sauce and cheese.
Spaniards call Pilaf - Paella, he is probably also being taken over by the Arab conquerors and is very popular not only in Spain itself, but also around the world.

In Iraq, the version of the Plov from Lentils is popular.

In addition, there are still pilaf in Bulgarian, indonesian, in Philippine and many others. And Muslims are joking, saying that the Plov has so many recipes - how many Muslim cities in the world.

Recipes Plov have different peoples of the planet. The change in hots would be one of its components leads to new recipes - and delicious, and undoubtedly useful.

Prepare pilaf according to the classic recipe in Kazan from the cast iron, but if there is no such sudine in the house - it is possible to use thick-walled - frying pan, sweatshirts, saucers and saucers - the result will be at all worse.

The preparation stages of the PLove are approximately the same - the preparation of the components of the pylon, the heating of the oil (or fat), the preparation of the roaster called "Zirvak" and, of course, fig.

Compliance with the post - what to say, a serious limitation. But even this limitation can be diversified by filling with new taste bouquets and bright colors. A good illustration of such food will be truly luxurious pilaf without meat, the recipe for the preparation of which you will see in today's selection. And how good it is a color palette, so just the eye does not take. It is a side dish, and the main dish, it is a diet, and hearty food at the same time. How to do at home then the motley rice dish that so attracts attention to the showcases of good fast food restaurants? We offer entire four recipes with photos.

Pilaf without meat in a slow cooker

Of course, it can be put out in a slow cooker! The automatic method is just very convenient to the sequential change of modes necessary precisely in the preparation of the pila. It will reveal the entire flavoring gamut of vegetables in combination with rice, guaranteeing a hearty and juicy dish at the exit even without meat. Preparation According to this dietary and fast recipe, the PLove is not at all difficult: you just need to prepare the necessary products, alternately adding them to the bowl and establishing the right mode. Some 40 minutes - and you have a useful vegetable pilaf on your table!

Ingredients:

• white cabbage - 200g;
• carrots - 1pc.;
• onions - 1pc.;
• rice failed - 100g;
• pepper Bulgarian - 1pc.;
• fresh tomato - 1pc.;
• garlic - 1-2 teeth;
• tomato paste (or sauce) - 1st. l.;
• salt, pepper - to taste;
• paprika sweet - 1 / 2h.l.;
• vegetable oil (sunflower or olive) - 2st..;
• water - 100g.

How to cook lean pilaf without meat in a slow cooker

We decompose on plates and submit to the table. For fans of sharpness, we advise you to sell the fragrant lean pilaf by a piece of burning red punch.

Pilaf without meat with vegetables

And although vegetables for this lean dish without meat can be taken a wide variety, in this recipe we used the usual and affordable onions, carrots and frozen green peas. It can be prepared in the summer, frozen it, or just purchase in any supermarket. There you can also buy any other ice cream sets and mixes: sweet pepper, broccoli cabbage and corn.

What we need:

• rice is long-grained - 1.5 glasses;
• water is approximately 1.5 glasses;
• onion - 1pc.;
• carrot - 1pc.;
• green peas (frozen) - 100 g;
• raisin - 50g;
• garlic - 1-2 teeth;
• kurkuma - 1 / 2h.l.;
• seasoning curry - 1 / 2h.l.;
• salt, pepper - to taste;
• vegetable oil - 3-4st.

How to cook pilaf without meat at home

We feed on the table already well soaked and crumbly. Easy, hot, rich pilaf without a piece of meat!

Pilaf without meat with raisins and kuragoy

The most interesting combination of sweet dried fruits and spicy seasonings are distinguished by this pilaf some particular identity. Its brightness pleases the eye, and the taste may argue with the appetizing classic pilaf. Is it worth reminding that such rice is a find for beyond and healthy nutrition.

What do we need:

• fig - 200g;
• raisin - 50g;
• kuraga - 70g;
• onion - 1pc.;
• carrots - 1pc.;
• salt to taste;
• paprika - 0.5h.l.;
• turmeric - 0.5h.l.;
• vegetable oil - 2st..;
• garlic - 1 teeth;
• water.

How to make pilaf with raisins and dried

Rezakuham: Paprika and Kurkuma shade the taste of rice, and dried fruits, dried and raisins give the pilaf Sweet's notch - everything as we wanted, and without meat! We lay out our colorful placer hide and - to the table!

Lenten pilaf with mushrooms

For a lean, dietary or vegetarian menu, meat, as you know, the product is excess. In this case, without it, it is easy to do with another protein product - mushrooms. Prepare pilaf with mushrooms is very easy. To do this, you can buy champignons or oysteries - they are always on sale. Today we have champignons - the dish is fragrant and delicious, no inferior to classic recipes. Rich lunch or dinner you are provided. We also need long-grained rice - it will turn out to be loose and does not stick after cooking. From the spices, you can use the finished seasoning for the pilaf or take separately Zepa, Coriander, Turmeric and Barbaris seeds.

Grocery list:

• mushrooms (champignons) - 250 grams;
• rice (long) - 1 cup;
• carrot - 1 pc.;
• onion (small) - 2 pcs.;
• seasoning for Plov (or other spices) - 1.5 CHORD. l.;
• vegetable oil - 2-3 tables. l.;
• garlic - 2-3 teeth;
• water - about 200 grams;
• salt, pepper - to taste.

The process of cooking pilas in steps

Fragrant mushroom pilaf can be served to the table.

That only cooks do not work with pilaf! It is preparing sweet, with a pumpkin, with dried fruits, in the pita ... it is possible to list infinitely long. We are going to go even further and offer you to prepare a pilaf without rice. Do not scare - it is quite possible. And many national cuisines have long been industrial. Pilaf can be made on the basis of barley, buckwheat and even macaroni. The main thing is to comply with the technology: from Luka, carrots and meat to cook zirvak, put a barrel on it, add ziru and other spices. As a result, it turns out the delicious pilaf, even if unusual.

AIF.RU Represents 4 Plov Recipe, in which you will not find any rice.

Pilaf with barley on foam oil

Photo: shutterstock.com

500 g lamb

1.5 glasses of pearl cereals

3 Lukovitsy

2 carrots

1 l Boujonda

Salt, Pepper, Zira, Barbaris

2 heads garlic

Step 1. Overlink soak overnight. Before cooking, lean on a sieve, give a track.

Step 2. Onions cut into half rings. Carrot - thin straw. Dissolve in the cauldron oil.

Step 3. Fry onion into the oil to the crunch, then carrots.

Step 4. Cut into large pieces of meat, add to vegetables. Put in zirvak garlic, zira, pepper.

Step 5. Add 1/3 of the broth and stew on a small heat for 15 minutes.

Step 6. Crupe fry in a spoonful of butter. Salt, add to zirvaku. Pour broth.

Step 7. Tomorrow the pilaf is about an hour while the croup does not prepare.

Pilaf with buckwheat

Recipe Khakim Ganiev from the book "Encyclopedia of Uzbek cuisine"

Pilaf with buckwheat photo: Press service ID "EXMO"

1 kg beef

800 g of buckwheat

800 g of carrots

250 g of vegetable oil

50 g of butter

Step 1. Meat cut into cubes with a size of 2x2 cm, onion by half rings, carrots 1x1 cubes cubes.

Step 2. Pour the oil into the cauldron, heat up to the jam, put onions and fry to transparency.

Step 3. Then add meat and fry to ruddy crust, then put carrots, slightly fry it and pour cold water.

Step 4. Bring the contents of cauldron to boil and cook on slow fire until the meat is complete.

Step 5. Meanwhile, put on fire the pan of the large diameter, so that all buckwheat fit. First melt the butter in it, immediately fall asleep with cold water and dried buckwheat and fry until the appearance of good brown and bright aroma.

Step 6. Fill buckwheat into the cauldron; If you need to add hot water for 2 cm above the level of buckwheat, add salt, ziru and cook, evaporating water, on high heat.

Step 7. When buckwheat is prepared, and the water will evaporate, cover with a lid and tomorrow 15-20 minutes on slow heat.

Step 8. Finished pilaf mix, lay out on the dish. Serve with a salad of fresh cucumbers and tomatoes, refilled by sour cream and greens.

→

Cyprus Pilaf with Bulgur

Photo: shutterstock.com

1 cup cereals Bulgur

½ glasses of Vermicelli

400 g of pork

2 cups of meat broth

2 Lukovitsy

2 heads garlic

Salt, Orego, Cinnamon

Vegetable oil for frying

Step 1. Onions finely chop, heat heat in a frying pan and fry onions on it. Add large sliced \u200b\u200bmeat.

Step 2. then throw the vermichel. Fry on medium heat, stirring, 3-4 minutes.

Step 3. Add broth, bring to a boil, add Bulgur.

Step 4. Add to pilaf spices, salt. When everything gets ready, decorate fresh greens and olives

Pilaf with vermicelline and vegetables

500 g fillet huts chicken

2 glasses of small macaroni

2 carrots

3 Eggplazan

2 green peppers

2 Lukovitsy

2 large tomatoes

1 head garlic

A piece of lemon zest

Thyme, pertrushka, zira, salt

Vegetable oil

Step 1. Eggplant cut straw, pour salt water and remove half an hour.

Step 2. Onions cut into half rings, peppers and carrots - straw. Meat - medium cube.

Step 3. Preheat vegetable oil, fry onions in it, add carrots and pepper, pour ½ cup of broth or water. Save 5-7 minutes.

Step 4. Add to eggplant vegetables. Save another 5 minutes. Add spices and salt.

Step 5. Add a chicken, fry for another 7 minutes.

Step 6. Purple pasta, add water and score until readiness. Turn off the fire and leave under the lid for another 10 minutes.

The fragrant turns out the pilaf not only with meat and chicken, but also with mushrooms. Therefore, you can prepare this dish in the post, not afraid to make changes to the traditional recipe for classic pill.

Ingredients
To prepare a lean pleg, we will need any mushrooms. The most delicious pilaf, of course, it turns out with forest mushrooms, but champignons will be suitable for their insension. You can use mushrooms in combination. Otherwise, everything is as usual - rice, onions, carrots, garlic, spices to taste, for example, coriander and fragrant pepper, and, of course, garlic, which turns into a magical almost any dish.

We want to pay attention that the pilaf will be successful if you select Fig. For this dish, long-range bass and Indica are best suited. They do not stick together and do not weld, so you can not worry that your pilaf will turn into porridge.

Recipe for making a lean pill with mushrooms

First of all, mushrooms need to be thoroughly rinsed and cut. It is important very well to rinse the rice so that it does not glue during cooking. For faster preparation, let me stand in the water of 15 minutes. Vegetables need to be washed and cut into onion with cubes or semirings, cutting into a straw or grate on a large grater. In the Kazan or frying pan (deep) heat the vegetable oil and fry mushrooms in it. It's a bit to wait until the fluid evaporates, and the mushrooms begin to roast - then they need to be salted and stirred. Add carrots and onions to mushrooms. There I will send rice, add spices, squeeze garlic and pour water. Water should cover the top of rice on one or two fingers.

Lachy pilaf is prepared on a small heat for about 20 minutes. Having won this time and making sure that the pilaf was ready, only mix the finished dish, sprinkle it from above the greens, and then serve on the table.

Plots in a slow cooker are very easy. The owners of this kitchen household appliance have long appreciated the simplicity of cooking a variety of dishes, and pilaf among them.

Lean pilaf with mushrooms is a suitable dish not only on a daily, but also a festive table. Not all people eat meat. Many is contraindicated for reasons related to health. And who said that all festive dishes should be completely consisting of meat? .. Since the meat is a pretty heavy product, the poverty recipe with mushrooms is what you need to enjoy the taste without overloading the stomach.