How to cook pilau at home

Plov belongs to the oriental cuisine, in its taste features it is quite nourishing and colorful. The original recipe of this dish has several variations, so that in each country the dish is prepared differently. Consider the most common cooking recipes.

Classics of the genre

An important feature of cooking pilaf for this recipe is the correct choice of rice. For this technology, semi-soft varieties are not suitable, give preference to hard grain rice (Devzira, Laser, Alanga).

As for meat, pilau is cooked in Tashkent from lamb or beef. According to the original recipe, cottonseed oil should be used, but in some cases it is replaced by conventional sunflower oil.

• rice - 650 gr.
• beef (lamb) - 650 gr.
• natural oil (cotton, vegetable) - 100 ml.
• chilli pepper - 2 pcs.
• Yellow onion - 4 pcs.
• garlic - 1 head
• carrots - 500 gr.
• adjika ground (dry) - 5 gr.
• Zira - 10 gr.
• seasoning for pilaf
• salt

1. Wash and peel the carrots, chop them into cubes, chop the paprika into thin strips, onions - half rings, lamb or beef - into small cubes of 4 * 4 cm.
2. Take a cauldron or a thick-bottomed frying pan, put on a large fire, pour cottonseed (sunflower) oil and warm up to the maximum possible threshold. When this happens, add onion half rings, fry them until golden brown in boiling oil.
3. After the onions are roasted, add cubes of meat to it, reduce the heat to the middle mark and cook well. You need to bring the meat to such a state that it grabs the crust, while leaving the juice inside. Do not bring to readiness, in the process of cooking it will reach itself. After the term of roasting the meat, send the cubes of carrot to the cauldron, poke it, constantly stirring.
4. Peel the garlic, cut into small pieces 3 cloves of garlic, mix with zira, spices for pilaf and salt. Send the contents to the rest of the ingredients, add a little water so that the liquid covers the composition.Tomit on low heat for about half an hour, then open the lid and wait for the partial boiling of water.
5. While the foundation is languishing on the fire, proceed to the processing of rice. Rinse it under running water 7–8 times so that the liquid to be drained becomes completely transparent. Next, fill the grain with boiling water so that the level of the liquid rises by 1 cm, cover with a lid and leave for a quarter of an hour.
6. After infusing the rice, place the chopped garlic on top of the cauldron contents, press it with a spatula, and place a thick layer of rice. Then again garlic and rice. When all the grains are laid out, cover the lid, cover with water, stew for about 10 minutes.
7. At the end of the period, collect the rice from the walls to the middle of the tank, open the cauldron and allow the liquid to boil off. After all the water has evaporated, cover the pan, reduce heat, leave the compound to soak for another 20 minutes.

In the end, you should have crumbly steamed rice without damaged grains. Serve the dish with a salad of vegetables and cheese, and also supplement it with green tea with jasmine or melissa.

Pilaf with tomatoes

• rice (steamed) - 750 gr.
• White onion - 3 pcs.
• carrots - 2 pcs.
• tomatoes - 4-5 pieces. (at the discretion of)
• garlic - 1 head
• pork or lamb (pulp) - 650 gr.
• olive oil - 175 ml.
• spice

1. Cut the onion into half rings, chop the carrot into strips or thin slices. Heat the cauldron well, fry the vegetables until they are half cooked. After that, chop the meat into cubes, fry it over medium heat so that the juice comes out.
2. Rinse the rice grains under running water several times, then place them in a dense layer on top of the fried onions, carrots and meat. Peel and chop the garlic, stick it into the rice, fill the contents with purified water mixed with spices.
3. Cover with a lid, simmer for about half an hour, so that the water is partially boiled away. When this happens, place the cubes of tomatoes on the surface, do not mix, refill with liquid.
4. Wait 20 minutes, during which time the water should evaporate. Collect rice from the walls to the center of the container to form a peculiar hill. Cover with a lid, reduce the heat to the minimum mark, simmer another quarter of an hour.

Fish pilaf in a slow cooker

People who, for certain reasons, do not eat meat, have to look for alternative ways to cook pilau.Since the tender fish fillet undergoes heat treatment in a short time, it is better to use a slow cooker or steamer.

• boneless sea fish (fillet portion) - 400 gr.
• rice "Alanga" or "Laser" - 450 gr.
• sour cream with fat content from 20% - 300 gr.
• onion - 2 pcs.
• vegetable oil - 50 ml.
• carrots - 1 pc.
• dill, parsley
• seasoning for pilaf

1. Wash the fish, dry it with a waffle or paper towel, chop it into small cubes or slices.
2. Cut onions into rings. Fry it in a slow cooker until golden brown, after adding vegetable oil. Choose the appropriate mode "Express" or "Hot".
3. When the onion rings are ready, rub the carrots on a grater with a large section. Send it and fish fillets to the rest of the ingredients, cook until you get golden brown (10-15 minutes). During the entire period, pause the device and stir the contents so that all components are roasted evenly.
4. Rinse the rice through a colander 8-10 times, soak it for 15 minutes in boiling water. Mix sour cream with spices, add chopped parsley and dill.
5. When onions, meat and carrots are ready,put rice on top of them and fill with sour cream mixture, mix, set the mode of “Quenching”, “Krupa” or “Kasha” (depends on the manufacturer of the slow cooker / steamer).
6. Wait until the timer turns off, then do not open the lid, leave the dish to ripen for another half an hour. Before serving, drizzle the juice with lemon juice mixed with soy sauce.

Chicken pilaf

Many prefer the chicken fillet of lamb (beef, pork) tenderloin, and this is not surprising. A quick cooking recipe does not require a lot of effort, the chicken easily soaks the rice grains, so that the dish is tender.

• chicken fillet or breast - 550 gr.
• steamed rice - 600 gr.
• onions - 3 pcs.
• carrots - 2 pcs.
• seasoning
• olive oil
• fresh greens

1. Grate the carrot on a medium grater or chop it into thin rings / straws. Chop the onion into small pieces, mix it with carrots, add seasoning, black pepper and salt.
2. Pour olive oil into the cauldron, heat the dishes to the maximum mark, then immediately send the vegetables there for frying. Wait until they get a golden hue.
3. Divide the chicken breast (fillet) into small cubes, send it to roast with onions and carrots. When the chicken grabs a crust, fill the mixture with 100 ml. purified water and put out another 10 minutes.
4. Pass the rice through a colander, process it with running water to remove excess husks and starch. Pour the grain in the cauldron with meat and vegetables, do not mix. Fill with water, cover, simmer for about 10 minutes.
5. Chop the parsley, dill and basil, sprinkle with rice, leave for a quarter of an hour. All this time, the water will boil, it must be poured.
6. After the expiration date, stir the pilaf, set the burner to minimum power, simmer the dish for about 15-20 minutes. When the time is up, do not rush to serve pilaf to the table, leave it for another half an hour.

Mushroom pilaf

The recipe is designed for people who prefer mushrooms to meat and fish. The disadvantage of such a pilau is considered to be its long digestibility, because the mushrooms are digested for about 5-6 hours. The dish became especially popular among vegetarians who use it along with vegetable salad and tartar sauce.

• mushrooms (champignons or chanterelles) - 400 gr.
• tomatoes - 4 pcs.
• rice (long grain, steamed) - 400 gr.
• Bulgarian pepper - 2 pcs.
• carrots - 1 pc.
• white onion - 1 pc.
• garlic - 5 cloves
• butter
• spices for pilaf
• dill - 1 bunch
• turmeric (optional)

1. Rinse the rice through a colander 6–8 times, pour filtered water into the container, add ice cubes, add salt and soak them for 1 hour.
2. Cut the carrot into thin slices, chop the onion. Crush the bell pepper straws, and tomatoes - half rings. Wash the mushrooms, peel them, cut into slices along the leg.
3. Heat a thick-walled pot or cauldron, add a lot of butter, fry the mushrooms on it until half cooked. Then add carrots, onions, peppers and tomatoes, cover with water. Add salt, pepper, garlic passed through the press and spices for pilaf, mix. Simmer the mixture over low heat for about 10 minutes.
4. Strain the rice, then spread it evenly over the surface of the vegetables, add water so that it covers the seeds 5 cm. Cover with a lid, stew for 20 minutes. At the end of time, turn off the stove, stir and let the dish stand for another 1 hour.

It is considered that the Tashkent technology with adjika and beef (mutton) is called a classic.However, pilaf can also be cooked using tomatoes, chicken, fish, and even mushrooms. Choose your favorite recipe, then feel free to start cooking.

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