Yesterday we went to visit friends at the dacha. And our very close friend, who knows that I cook pilaf, asked me to cook it. And although I wanted to cook it for so long, I thought that I could cook it from the flattened eyes. So it didn’t come out of the flattened eyes. The fragments were in nature, then they needed to be prepared also in nature.
Our friend is a jack of all trades. It will not be easy for me to carry out repairs, to carry out everything that I need in the reign. It’s even more delicious! And especially for the dacha, I made a unique grill from an old Singer sewing machine, independently creating a smokehouse and a stove for a cauldron from a gas cylinder. And for everything, all kinds of culinary relishes are prepared.
The axis on this soil was prepared to prepare this Uzbek herb. Not just that, but pork. It’s not easy for the fact that having lived for a long time in Uzbekistan, we didn’t cook pork and herbs either there or here. Well, as for rude, then for rude - for pork, so for pork. For me, this is a wonderful new proof.
Strava prepared in this way can be prepared either in the kitchen, on a gas stove, or in nature, on a large scale.
Pilaf with pork
For cooking I was given a set of products. I appeared like this:
- pork meat - 1.3 kg
- tsibulya - 1 kg
- carrots - 1 kg
- rice - 800 gr
- watchmaker - 2 heads
- spices - you can already set them ready-made
- zira - 1 tbsp. spoon
- barberry - 1 tbsp. spoon
- Roslynna Oliya - 2/3 bottles
- salt, black pepper - for relish
Preparation:
1. Cut the meat into large pieces.
2. Peel the zibula and cut into slices, 0.4-0.5 cm thick.
3. Cut the carrots into thin strips. To do this, cut the cob diagonally into long thin slices. And then cut the carrots 0.4-0.5 cm into long strips. I cut the carrots and the carrots. (Well done!)
4. Clean the bowl from the top ball of the peel and cut the excess cinnamon into the very base. Wash it under water.
5. Wash the rice under running water until the water becomes clear. Then fill it with water at room temperature and leave it to swell for 20 minutes.
Preparation:
1. Heat the cauldron and pour into new oil. Heat the oil until lightly serpanced.
2. Place the meat on brushes and brush until golden brown. The vogon can last a long time, which is necessary so that the meat is coated smoothly so that it is juicy. All the juice is “sealed” in the meat and not in the oil.
3. Place the brushes into a plate using a slotted spoon.
4. Place the meat immediately. We lower it along the edge of the cauldron so as not to get caught in the oil. We also lightly coat it until a rosy crust appears.
I can’t describe it here because I’m cooking on the stove and I have to put firewood in it and regulate the fire. The photographs give an image of the time it will be necessary to grease it, as you grease it on the stove. For now, everything is timid in the great fire.
5. As soon as the meat reaches the required level, add the brush and place the fillet into the cauldron. Mix it and then lubricate it, stirring occasionally. Be careful so that the cibul does not burn. Let us smear it to a golden color and I will become clearly visible. The finished pilaf is guilty of burning.
6. When the tsibul is ready, you need to add carrots. Then mix together. Add spices: spices for pilaf are ready this morning and May. If you don’t have spices in your set, then add cumin, chalked coriander (or grind it yourself in steps) and barberry. Other spices can be added to the eggplants. When I do, I add some saffron for aroma, paprika for color, and dried herbs for aroma.
7. You also need to add salt. This is a dessert spoon. I initially add more than half a tablespoon, and when I add rice and add water, taste and add the rest. And, of course, you need pepper. Yogo is added to the taste. You can use just a little crumb, or you can use half a teaspoon. And whoever likes it hotter, you can add a small piece of red hot pepper.
Today they told me that “pepper crooks the heart.” In my opinion, pilaf also has the same power. That’s why we love and prepare and exist so much.
8. Coat the carrots for 3-4 minutes and add a splash of boiled water. The ones we got are called “zirvak” in Uzbekistan. This is the basis of any pilaf. If everything was chopped correctly, the wine will be juicy and aromatic.
9. Stew the meat with vegetables for about 20 minutes. During this hour, the meat is already 80-85% cooked. You can cut a small piece for testing and try it out. It's already chewing well, but while it's cooking with rice, it will become completely soft.
10. Almost all the water has boiled, so there’s not much left, no big deal, there’s no harm in it. We will add the hour to the zirvak. We put it in between the meat pieces so that it doesn’t spill. By soaking half in grain and half in rice, the wine will release all its flavor both up and down. The first dish exudes that unforgettable aroma of fresh Uzbek pilaf.
11. Add water to the rice and place it in a cauldron, distributing it evenly over the entire surface. It is necessary to quench him in such a manner that the meat and carrots are completely covered.
12. Boil water immediately. I pour water through the openings in the Shumivtsi about 2 cm above the level of rice. Uzbeks check the flow of water with the help of their fancy fingers. Lower it into the water, the water may reach the first phalanx.
13. Allow the water to boil and remove 2-3 minutes. Try the salt and pepper. If you need to add, add. While you're at it, bring it to where you need it. If the water has already boiled, it will be too late to add salt.
14. We also cook rice on a great fire until the water becomes invisible. Then it may still be lost on the lower level, but on the surface it will no longer be. The rice is almost 90% ready.
15. The time has come to work the pot and change the fire. I rake the firewood, clean up its waste, and close the damper so that there is no access to the wind and the fire has become very small. I'm paying for help to make noise. To do this, I take the rice from the edges and move it to the center. In this case, you don’t need to chop the bottom balls with meat and carrots.
16. If the glass is ready to take a thin stick, you can use a Chinese one and make a splinter of openings to the very bottom. I don’t have a stick, and I open the spoon with my handle. Open it carefully. First, we need to evaporate all the water and otherwise bring the rice to complete readiness. Then the steam comes out through the opening so that there is no excess water, and then steam the rice. The lid will need to be closed.
17. To languish in this manner will last for 10-15 hours. You can check to see if there is any water left by opening the lid and marveling at what is still left around the edges and in the openings. Or stick a little bit of rice with a slotted spoon over the edge of the cauldron. When you open the lid, stitch it so that water does not drip from it back into the cauldron.
18. If the water is not completely gone, turn on the fire (and in my case I will add firewood). Cover with a lid and let sit for 15-20 minutes.
Podnya:
1. The pilaf is served on a large flat surface, the balls are placed in the reverse order, as it was laid. There is no need to stir anything in the cauldron.
2. First place the rice in the dish. Then carrots.
3. Our meat is cut into large pieces. So we put it on a regular board and rarely with smaller pieces. Let's give this animal some carrots. And the animal is given a book of hours.
4. You can add some detailed greenery to the top.
10 Secrets of Cooking
In my recipes, I described and shared all the secrets of cooking in the least formal manner. That's why I'm complaining about the biggest ones. Allow the grass to grow in a truly delicious way.
- To prepare seasoned meat, roast the meat on brushes. According to this recipe, where we vicorized the pork, we took pieces of the brisket on the brush itself, and a piece of meat from the pulp.
- The meat needs to be coated with a high heat in order to “seal” the juice, which will be juicy and juicy when it comes out.
- You need to learn how to cut carrots correctly. Chi, not in cubes, not in circles, not in bars, but in thin, long straws.
- A simple proportion of ingredients for cooking - everything is in equal quantities. For 1 kg of rice - 1 kg of meat, 1 kg of cibul, and 1 kg of carrots. You can take more meat so that we all have enough to eat. Ale carrots and tsibula do not take less beautifully. And those who otherwise provide the necessary juiciness and relish of our herb.
- Rice called vikorista is steamed for a long time, such rice practically does not boil, and the finished dish will not be like porridge. Today I cooked with the purchased “Rice for Pilaf” and I am 100% dissatisfied with the result. The rice, already in the package, was cracked and uneven. This kind of rice naturally cooks unevenly. In my opinion, this is an advertising stunt called basic rice, and it’s not for anyone at all. Choose long-steamed rice of the same size - the result will be ready to cook.
- do not overfill the water. If there is more of it, less is required, rice will be like porridge. And in regular pilaf, the “grain of rice” may appear as a “grain of rice”.
- Be sure to add spices, cumin and chalked coriander, without them you won’t be able to prepare a proper Uzbek dish. Other spices - for the eggplants. Just don’t “overdo it” at all.
- During the cooking process, do not mix the rice with the sieve instead.
- When preparing pilaf, remember the two main stages. Persha is not the preparation of the grain, it gives the required taste of the grass. Another thing is to cook the rice correctly. This is the unique appearance of the dish.
- And one more but not the most important secret - “do not tolerate fuss when preparing herbs.” So, prepare and eat everything ahead so you don’t have to leave later. And be in a good mood, which is also necessary for preparing the savory and bark-based herb.
Well, based on my experiment today, I can say that the grass cooked with pork suited everyone. We cooked it for the guests who had gathered for the day of the sovereign's birthday. And if you want to call it “Uzbek”, you can even mentally, some of the wines prepared from pork, wines from veal and lamb are no less tasty. Well, as for the preparations, it’s important to follow all the rules for preparing regular Uzbek pilaf.
Delicious!
Spring and summer are the ideal time to get out into nature with the company of close friends. However, a lot of people are very hungry and it’s problematic to finish eating, and pork kebab is often eaten or not at all, for those who care about their figure and healthy food. A great alternative to rich fatty pork is yoke grass.
Cooking pilaf is difficult. It is enough to follow our instructions from the photos in order to prepare it correctly. First of all, for cooking you will need a great chavunny deep cauldron with a lid. Only in this bowl can you mix the products manually and you will be able to cook the pilaf of sufficient thickness. In other words, for juiciness it is necessary to adjust the proportion. There is as much rice and carrots as there is meat. Thirdly, the most important thing for properly prepared pilaf on a large scale is vogon. Regulate this may okrema people. Be careful so that nothing burns. You can learn how to prepare a delicious herb for a picnic by watching the video recipe.
Recipe for yalovichina pilaf on bagatti
warehouses
Servings: - +
- cowhide on the brush2.5 kg
- Small 2 kg
- carrots 8 pcs.
- ripchasta cibulya 5 items.
- Roslynna Oliya100 gr
- bay leaf 7 pcs.
- salt for relish
- seasonings (black chalk pepper, dry barberry, saffron, coriander, curry) for the relish
- watchman 1 head
- purified water 5 l
per serving
Calories: 190 kcal
Proteins: 6.7 g
Giri: 7 g
Carbohydrates: 22 g
50 xv. Video recipe Druk
Cook in a cauldron on the grill in stages. For the cob, pour olive oil into the bowl. Let's get warmed up. You will realize that the temperature is sufficient once the “crackling” begins.
Throw the cybul, peeled and cut into strips or large cubes, into a cauldron. Fry, stirring gradually, until golden brown.
Peel the carrots and remove the skins. Zmiti brud. Slice the vegetables sufficiently. However, for pilaf there are large straws or mugs. Add to qibule. Extinguish until complete relaxation.
Place the cowhide brushes next. Choose small pieces of meat. The brushes are fattier and more juicy, so pilaf with such cowhide is liable to turn out bubbly and oily. It is very important that when the meat is lubricated, the fire under the cauldron is strong. Don’t worry, with constant stirring the product will not burn, but it may change in size, leaving the kernel juice in.
Pour 0.5 liters of water into the cauldron. Simmer the food until all the liquid has evaporated under the lid.
The time has come to add rice. The head of the savory pilaf on a bagatti - do not mix the ingredients. Groats and grains are found on top of meat and vegetables. Blend the rice. Salt, pepper, add spices and seasonings.
Clean the watch-box to remove the dust. Entirely submerge a bunch of cloves in the rice. Pour water over the cereal so that it covers it by 3 cm.
If the rice is swollen and water is absorbed, the fire needs to be extinguished. Leave the pilaf under the lid for another 10-15 minutes.
Serve to the table immediately with vegetables, fresh bread, brinze and tomato juice.
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Porada: For flavor, you can add quince to the recipe. And it’s easy to replace rice or add Turkish chickpeas. This side dish will come out rich and rich. Buying grains ob'yazkovo invert the term of applicability.
Features of fire suppression
As all experienced chefs know, the taste of fresh pilaf cooked on rotisserie lies not only in the quality of the products, in the preparation of the recipe and in the practical skill of the cook, but also in the maintenance of the desired temperature during the entire cooking process. Nya. To ensure that you have the perfect outdoor swim the first time, read the detailed recommendations about how to properly maintain the fire below.
Begin the preparation of such a thin similar herb with a maximum of half space and a large amount of firewood will be required for this fire. In case the heat never subsides, it is necessary to constantly add water, and close the fire itself from the wind.
If the fat has already been melted, the meat and vegetables have been greased and the grain has been filled with water, the strength of the half-measure will be changed by adding the kill of the fried egg. It is necessary to stir up such a small soft vomit, which will allow the pilaf to extinguish well, until the cooking process is completed. In order to prevent the half from simply extinguishing, from time to time, add in the mixture and fine grains.
The pilaf looks so wonderful and marvelous, you’ll just lick your fingers. Meat with smoke is incredibly tastier, it seems that the aroma is coming from the video. Oily and bubbly rice will delight the whole company and inspires with wonderfully appetizing notes. Pilaf on a rich diet, prepared according to similar traditions, is the best choice for picnics and a treat with friends or for a great family meal.
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There are so many people who prepare pilaf, so many recipes. Please note that the master will periodically add or prepare according to his own method of preparation. Here are a couple of points to reassure all those who like to eat this delicious herb. First: the most delicious pilaf is made from lamb, friend: you need to cook it in large quantities, so that the taste and smell of the bulge are as natural as possible. And we will now take a look at the richness of the pot.
For a ten-liter cauldron, the following ingredients are required: two packages of unsteamed long-grain rice, 2.5-3 kg of lamb or other meat, two kilograms of carrots and cibul, about a liter of pine oil, about x liters of water, 4-5 heads of chasnik, salt kitchen seasonings (black and red pepper, zira).
And now let’s take a closer look at how we prepare lamb pilaf in Kazan.
We put the cauldron on high heat and pour it into a new one. Cut the meat into large pieces and throw it in after the oil is hot. We wait until all the butter and meat are gone, with which we stir it regularly. With spoonfuls, cut the mixture into a cauldron and place it in a cauldron, continuing to stir regularly. We check for the readiness of the tsibula, after which we add carrots, cut into thin strips. Smooth, don’t forget to stir until the carrots become soft. Pepper and salt. We take five teaspoons of salt, half the volume. Bring until cooked, then add water. Add salt, all the spices, and boil.
We proceed to another stage of preparing such a herb, like pilaf in a cauldron in a rich bowl. Close the lid until the mixture has boiled and stretch the mixture onto all sides. We make 20-30 stitches, so that the fire little by little does not go out completely.
Final stage. We remove the lid and give as much sinter as possible. If necessary, add salt. When the grass boils strongly, add rice (evenly on top of the meat). You can't mix it!
Look, you can't boil all the water. When the rice appears, insert the cloves into the back of the bowl, so that they are not visible. Now we cover the lid with minimal fire. We check for doneness when all the water has boiled and the rice is soft.
Then remove the vessel from the heat and allow it to cool. That's it, the pilaf in Kazan is ready for a lot!
And if you want to cook classic pilaf from lamb, situations arise when such meat is not suitable. For this type of cooking, you can prepare a nasty pilaf from Vin, which is also suitable for both children and adults.
To prepare this dish, we need a deep chavun cauldron with a thick bottom and walls. Ingredients: rice, carrots and pork - half a kilogram each, two cibulini, one head of chasnik, a bottle of dormouse oil, two small capsicums, barberry, 1/2 tsp. zir, sir.
Now we are preparing pilaf in a cauldron with a lot of pork meat. Pour 200 g of oil into the cauldron and set it on fire. After heating, add pork ribs and grease 8-10 of them. Then we take them out and put in the cibul, cut into rings or rings. Stir, fry until golden brown. We cut the pork meat into the middle and throw it until the tsibula. Cut the carrots into thin strips and throw them into the cauldron until the meat is slightly browned. By stirring, we prepare ten more khvilins. Let's add zira and chasnik. We fill everything with water, add salt, and cook 40 hvilins.
Forty khvilins soak the rice, then add water and add to the meat. Add barberry, add dill and cook. When the water is steamed, covered and cooked, the rice will not become soft. Remove from heat and add quills for 20. Before serving, remove pepper and stir.
Delicious!
Vitannya! On weekends, my parents meant “Sribne merry”, a lot of guests were asked for one of these vegetables, which they already love in our booth, not for cooked potatoes, but for Uzbek-style pilaf. We prepare the pilaf on the street, next to the old cauldron, which was brought from Tashkent. Of course, our wine is not great, as it is possible to indignate the whole street, but this is not small. I cook pilaf at my place, since I haven’t tried it, it’s not the same. For someone, it turns out to be pilaf itself, and not porridge with meat, but I help you, I cut it.
We produce a lot of food on the street (pretty much that you can’t make it at home) and warm up the cauldron, it must warm up itself, then pour in the oil and fry it.
Mash the lamb and cut it into large pieces, if the meat is finely chopped, burn it or it will be very dry. Meat can be taken from anyone or anything to love. After the oil has warmed up, we add the meat.
The meat can cook on its own, try it thoroughly, it’s always delicious, it’s very tasty.
Now we add the tsibul, to cut into slices. It’s not easy to smear until golden color, and put a few drops in the bottom. Give us rice that is not white, but the same yellow color.
Then add the carrots, cut into straws, without crushing them, so that you can soak them in the pilaf. Smooth, like a cibul. Don’t be afraid to lightly burn, otherwise you won’t notice it later and there will be a burnt color.
Once the carrots have been coated, add water and bring to a boil. Then we add all the spices. Everything is relished.
Why put a chapel in the middle, I don’t like it, but I love it, like so many people.
Then we steam the rice, which has already been washed and soaked in water for a year. Add water until the rice is covered on two fingers. Cover with a lid and cook over high heat. How to prepare, mix, place on a lager, cut the meat and feed the animal. Can be served to guests, enjoy your appetite!
Our current recommendations will help you prepare delicious pilaf and pork in a cauldron. Moreover, it doesn’t matter whether you’re cooking a herb booth on the stove or whether you’re out with friends in nature. Both the one and the other version of the herb are in our recipes.
Recipe for Uzbek pilaf with pork on a bagatti in Kazan
Ingredients:
- pork (pulp) – 2.8 kg;
- Oliya sonyashnikova without aroma – 950 ml;
- rice for pilaf – 2 kg;
- filtered water – 4 l;
- cibulini ripchasti – 1.6 kg;
- carrots – 1.9 kg;
- pod of hot pepper (for the eggplants) – 1-2 pcs.;
- clock heads – 4 pcs.;
- zira melena or;
- dried barberry;
- iodine salt is great.
Preparation
Starting to prepare the pilaf and pork in a cauldron on a large plate, raise the cauldron over the fire, pour the flavorless oil into it and let it fry well. During this hour, rinse and cut the pork into medium-sized pieces, brush all sides until golden brown, and steam all the ingredients. While the meat is greased in a cauldron over high heat, we clean and shatter with cibulini sprouts, and also cut the carrots into strips or grate them using a Korean carrot grater.
Before the pork is golden brown, place the fillet in a cauldron and brush it with the meat, stirring hour by hour until tender. Now the carrots are added to the meat with the tsibule and її. Fry the cauldron until all the ingredients are soft, then moisten them with spices, add hot pepper (behind the jars), barberries and cumin, mix and pour in hot water after a couple of berries. We let it boil vigorously, after which we scoop out the little bits until it boils until it simmers, so that the products in the cauldron need to simmer under the lid at low boil for about thirty minutes.
Now we add a lot of firewood again so that the fire is strong and put it in the cauldron until the rice is clear. Afterwards, mixing it together in a cauldron is strictly not recommended, although you can spread the rice over the entire surface of the meat and vegetables.
At that moment, if the rice grains have absorbed most of the water and appear on the surface, add the whole clock heads into the mixture, drowning them in the rice mass. Now we sort out the richness again, having removed the vugille, cover the cauldron with a lid and simmer the pilaf until all the water has been absorbed by the rice.
The proportions of the ingredients are used in a large cauldron, so you can increase them according to your needs, or even subtract them.
How to prepare savory pork pilaf in a cauldron on the stove.
Ingredients:
- pork (pulp) – 0.8 kg;
- Oliya sonyashnikova without aroma – 250 ml;
- - 0.5 kg;
- filtered water – 0.9 l;
- cibulini ripchasti – 0.5 kg;
- carrots – 0.5 kg;
- watch head – 1 pc.;
- zira;
- dried barberry;
- turmeric – 1 pinch;
- Salt and pepper are highly iodized.
Preparation
Plov has a lot of equals. If you are unable to get out into nature, you can prepare tasty herbs in a cauldron on the stove. Don't miss the aroma of serpanka and the fresh air.
When starting to prepare, we recommend that you first prepare all the necessary components of the herb. We rinse, dry and cut the pork into bowls. We peel and cut finely chopped cibulina, as well as peeled carrots into thin strips. Rice for pilaf is washed in a large amount of water until clear.
We also rinse the entire head of the clock, cleaning it first from the top ball of the luster.
Now we put the cauldron on the burner over high heat and pour it into the new oil. Let it warm up thoroughly and add the prepared pork. After the meat has acquired an appetizing blush and the liquid has evaporated, add the broccoli, carrots and vegetables together with the meat until soft. 
Now we put in the corn, barberry and turmeric, add some salt and pepper, stir and pour in boiling water so that the meat and vegetables are thoroughly coated. Cover the cauldron with a lid, reduce the heat to a minimum and cook twenty quills in a bowl.
Now the rice is poured until the ingredients are resolved, it is flattened and further strengthened, so that the rice covers a couple of centimeters. Add a head of rice to the bowl, cover the cauldron with a lid and let it cook for thirty minutes on the roast.