Pilaf with chickpeas: a chickpea recipe. Pilaf with chickpeas and pork

It is very often possible to prepare pilaf with various additives. Today I cook pilaf from chickpeas and chicken. Peas and chickpeas add a classic spicy taste to the classic herb, and to make it more childish, I steamed chicken fillet. Preparing such an unusual pilaf with chickpeas will undoubtedly take you about an hour. It's not that much of a price to pay for the fact that at the end of the brew you'll get an original, aromatic and fragrant herb. To make your first preparation simple and easy, I included all the nuances in the recipe with detailed photos.

Ingredients:

• 600 g long-grain white rice;
• 100 g chickpeas;
• 800 grams of chicken fillet;
• 4 pieces of great tsibula;
• 1 piece of small tsibula;
• 3 medium-sized carrots;
• 8 watch heads;
• 1.5 teaspoons cumin (ziri);
• 3/4 teaspoon ground black pepper;
• 1 teaspoon turmeric (without cake);
• 350 ml, butter or rose oil;
• 2 teaspoons salt (with bittersweet);
• 1.2 liters of hot water.

How to cook pilaf with chickpeas and chicken

Cooking begins by soaking the rice and chickpeas in separate dishes in cold water for at least 30 minutes.

For an hour, heat the cauldron on fire and pour into the new vegetable oil, which can be replaced with any other vegetable oil. The small cibulin is cleaned and the surface is lowered into the oil. When heated, it will give off its flavor and blackness. At this point, we take the black cibulin from the cauldron, and we won’t need it anymore.

In the prepared oil, lower the whole cybula and pass it.

Now, put the pieces of chicken fillet, all the spices, and salt into the cauldron.

While the fillet absorbs the aromas of all the spices, the top shell is removed from the heads, without damaging the integrity of the heads, and they are washed. Now you need to drown them in a cauldron, leaving the tails, perhaps, on the surface. Tomimo meat with vegetables and chasnik Khvilin 20-25.

When it’s time for the appointment, we kindly add water from the rice and chickpeas. We take the chasnik onto the plate. Mix the chickpeas with rice and pour into the cauldron until the meat is mixed. Let them warm up in this setting for 6-7 minutes.

Then boil the salt and pour in hot water. You must put one or two centimeters on top of the rice. We note that when the water boils, we change the heat and stop the pilaf from simmering for 35-40 minutes.

Ale is not acceptable, because After completing the first 20 hulls, carefully sink them to the very bottom and lower the heads of the watch into them. We continue to cook the grass until the whole country will not get into the rice and chickpeas, and the rice will not become disintegrating.

Place the cooked and hot pilaf with chickpeas and chicken in a deep dish, put it in a bowl and serve it on the table.

It’s time to call the yadts at the table, and even the time has come to eat! The savory pilaf made with chickpeas and chicken exudes such a flavor that it is impossible to put into words. Using my vikory crust recipe with photos, immediately prepare a very tasty pilaf with chickpeas and chicken, and check out my words. 🙂 Enjoy your appetite!

Pilaf is always delicious and delicious! The most delicious pilaf - cooked over open fire in the Great Kazan. However, on the original stove you can prepare no less tasty herbs. Pilaf with pork and chickpeas will be even more aromatic, just like the pilaf, tasty and alive. A great herb for family reunions during the cold season.

We prepare the necessary products for preparing pilaf with pork and chickpeas.

Pour cold water over the rice and leave for 30 minutes.

Cut the pork tenderloin (or less) into small pieces, brush on oil until golden brown.

Slice the zucchini, add to the meat, brush 3-4 pieces of bread over medium heat.

Cut the carrots into strips, add|add| in a cauldron. Coat 5 more khvilins with meat.

Add meat and vegetables before cooking or canning chickpeas. Stir, cook for 5 minutes.

I cook chickpeas in the next step: pour warm water over the chickpeas at a ratio of 1:3, add 1 tsp. Sodi, I’ll leave my job for 3 years. Then I carefully rinse the chickpeas, add clean water, and cook until tender for about 1:00. Soda soaks the softened chickpeas, so it can be boiled faster. Without adding soda, it’s better to de-soak the chickpeas overnight.

Then add good rice, spices, salt and pepper to the cauldron. You can mix all the ingredients and place them in a cauldron in balls, then add all the spices at once with the carrots.

Pour hot water over the pilaf until the contents of the ingredients are about 2 cm deep. At the center of the surface, peel the head of the bowl. Simmer the pilaf until it is ready and the water has been completely absorbed.

Delicious and aromatic pilaf ready!

Delicious!

Would you like to cook an unusual, or even succulent, pilaf? Try chickpea pilaf. It may be meaty and sweet, but even if there is some kind of herb, it will greet guests with similar notes. Moreover, such brown pilaf - chickpeas, or Turkish peas, as they are called in the regions of the Middle East, reduces cholesterol in the body.

The chickpea legume is prepared as grain rice. Cook the rice for about 30 minutes or a little more, then the chickpeas will need at least a second year to be ready again. So the boiled peas will speed up the first soaking. To pay for the loot or, for hire, 12 years before the start of the process.

Chickpeas are mainly made from vegetable protein, which, when combined with water, gives the pork sourness. The water needs to be changed periodically when adding fresh peas. Soak the chickpeas from the water: add a bottle of water to the peas.

Porada: If you put the soaked chickpeas in the refrigerator, the infusion will not go sour. With such a concentrated infusion, it is well absorbed into the skin, cleansing, rejuvenating and refreshing.

Uzbek pilaf with chickpeas

Such pilaf is traditionally prepared in Tashkent, Samarkand and Fergana. If you want to make fresh Uzbek pilaf from chickpeas, buy sweet and light peas.

Every region of Central Asia has its own version of pilaf. It can be stored in rice, which grows in this locality, and even the Uzbeks have long been cooking for cooking with the products that were on hand. Therefore, the most commonly used dishes were desira (a local variety of rice), Uzbek yellow carrots (there is nothing special about them, except for the low price and the tradition of planting two varieties of carrots in pilaf). Plus tsibul, lamb and yalovichina (it is important for Muslims to live in the country), as well as a few spices. If you prepare a recipe for a special Uzbek pilaf with kmin, dill, rash, bay leaf and other seasonings and spices, don’t lie! The Uzbeks prepare their fresh pilaf in an enclosed warehouse of spices.

For these reasons, don’t just buy ready-made sets for pilaf, but rather buy okremo:

• Zira;
• barberry;
• red capsicum;
• watchmaker

Who gives plenty for malted rodzinka. Nothing more can be added.

Now let’s talk about how many products need to be prepared for chickpea pilaf. This is about a boil of meat, a heap of carrots and rice, a couple of medium-sized cibulins, a head of chasnik, 150 grams of fat tail, 200 g of dry peas, half a bottle of olive oil, a pinch of ground cumin and a squeeze of barberry.

Prepared.

1. Soak the chickpeas behind.
2. Slice the meat, fat tail.
3. Stuff the zucchini with peppers, cut the carrots into medium strips.
4. In a cauldron, fry the oil to a bluish serpanka, put it in new fat and simmer until it crackles. Remove the cracklings.
5. Lubricate the tsibul until it turns a little brown.
6. Before the tsibula, add the meat and grease it, creating a smooth crust.

Don’t be afraid that the cibul will become lubricated or burn. The temperature of the oil when the meat is cooked will drop sharply, simply boil the cibul in meat juice and cook properly.

1. Salt it.
2. Add carrots and soak chickpeas to the meat component. Lightly coat, add barberry and cumin, pour in dill so that the water completely covers the cumin. Cover with a lid and let it boil for about 40 minutes. Rule: the longer the grain is cooked, the richer, more aromatic the finished dish will be.
3. Wash and soak rice in salted water. This is an important point - the less starch in the rice, the greater the consistency, so that the pilaf will be fluffy, light, and will not stick together during cooking.
4. Place a chasnik on the ready-made zirvak, peeling the head to remove the onion, hot pepper, rodzinki, and sizzle the rice. Pour the dill until the cereal is covered.

Porada: Please recommend pouring water two fingers deep into the rice. This is not entirely correct, because you should not take into account the surface area of ​​the cauldron (the difference between the surface of the pan and the pan), the step of soaking the rice, the cutting edges, the width of your fingers. So, it’s better to underfill and add the liquid later, pour less and remove the porridge.

1. Place the cauldron on the highest heat, bring to a boil and change the heat. Once the water has boiled and the rice is almost ready, rake it to the center, cover the cauldron with a dry towel, put the lid on the animal, add fire and cook it in front.

Recipe from Stalik Khankishiev

Whatever the herb from Stalik Khankishiev, this is a culinary twist of mystique. Cooking with chickpeas is just as delicious. Like everything that comes from this knowledge of national cuisine, this pilaf has its own characteristics.

First of all, proportions. Stalik's law - pilaf does not have a lot of meat, but Uzbeks do not put meat in the middle. And the carrot axis requires a lot. That's it, just take kilograms of meat, steak, rice and carrots, and very little cibulin - a couple of cibulins, just to create flavor and color. The color of the pilaf, in a very broad way, comes from the cibul itself, and not from the carrots, as many people think. Carrots add a special aroma to the malted pilaf. Why should I give steel to my brothers, I will find it strong, strong, so as not to become sour during cooking, and not young. And the axis is zhovtu chi zvichaynu - on the choice, as you will know.

Take enough chickpeas. If you love him - take more, not drink - grind and drink. Stalik calls this pilaf Samarkand, because he has a lot of meat.

Let's all be so timid.

1. Soak the promit rice.
2. Heat 350 g of fat tail fat in a cauldron and remove the cracklings. If you don’t have anything, take the oil. Or you can pour in olive oil and use lard for flavor.
3. In the baked goods, omit the fat and grease it thoroughly until black. This tradition goes back to the time of the oleaginous oil, the specific taste and smell of which was infused with the thyme. The infection should be removed as soon as possible for the added aromatization of the oil.
4. Vikinuti cibul. U oil|mastila| place coarsely chopped pieces of meat and at the same time - two shredded cibulini. Lubricate, stirring, until golden brown. Salt it.
5. Add half of the wobbly carrots, chickpeas, then barberries, pepper, and more carrots. Sip some zira.
6. Pour water into the bottle again and extinguish it under the lid for 20 minutes. Try the zervak ​​for salt - it may be possible to add salty water so that it appears in the rice.
7. In the bowl, place the rice in the water and add water so that the rice is not covered. Cover with a lid and cook over low heat. Stalik's secret is that the water is absorbed from the grain, it swells, and to ensure that everything is evenly distributed, the rice is shoveled without breaking the grain periodically, and then holes are drilled for the steam to escape.
8. Once the water has evaporated, the rice comes out easily from a slotted spoon, you can cover it and stir in the heat.
9. When serving, the rice is not mixed, the cereal is placed on the beginning, then the carrots and chickpeas, finally the meat, the edge of the plate is scraped together, before the final bottom is served.

At the multivarts

The multicooker produces a rich pilaf, and this is how it is prepared.

1. Heat 50 g of olive oil in the multicooker bowl on the grease mode.
2. Lubricate one large cibulin and then add some chopped meat - yoke, lamb, pork.
3. Add a couple of teaspoons of spices to barberry, a spoonful of saffron, a dash of pepper and salt.
4. Combine the sliced ​​carrots and simmer for 15 minutes.
5. Place some rice, pour in 800 g of water, and set to cook in pilaf mode for 40 minutes.

Strava with chickpeas and chicken

You can also cook pilaf with chicken. For 600 g of chicken fillet you need a glass of rice and chickpeas, a couple of carrots and cibulin, chasnik, pepper and spices.

Vegetables and meat are coated in a multicooker, peas are soaked, then rice is added, everything is filled with water, salted, spices are added, and everything is cooked in pilaf mode. The pilaf is delicious, juicy and savory.

With prunes and cabbage breast

The piquant taste of pilaf with pumpkin and prunes. For this, you need a beefy muscle, beefy fat. A small amount of vegetable oil will melt the fat and fat from the skin. Once the fryers have dried, put in the broccoli and fry until tender. Add the sliced ​​breast, brush it with some honey (2 spoons) and 1 orange. Place prunes cut into strips on the meat. Next, soak the chickpeas, cover them with a ball of dill and let them simmer for a long time, then add orange slices, soak the rice. Add water and cook until done over low heat.

Products:

• 1 kg pitching;
• a little bit of olive oil and vegetable fat;
• 250 g prunes;
• a bottle of chickpeas;
• 2 cibulini;
• a couple of oranges;
• salt, spices;
• 1.5 bottles of rice.

Vegetarian pilaf with chickpeas

Meat lovers will be pleased with vegetarian chickpea pilaf. Vin is light, light, unpretentious. Pilav is difficult to prepare. Soak the chickpeas behind, before preparing the rice. Then coat yourself with carrot sticks in oil. Then the cibul reaches her. Add spices and chickpeas to the greased loin, then add rice, salt (about a second spoonful), pour in the stronghold to cover the rice, and put it on low heat to finish cooking. The readiness of the pilaf is indicated by tapping: if the rice, when tapped with a slotted spoon, produces a dull sound, it is ready.

Heat the loaf of bread well over high heat and throw it into a new sliced ​​cibul, stirring occasionally. If the meat is not fatty, increase the quantity of oil to 200 ml.

While the tsibula is greased, cut the meat into small pieces. For example, in the traditional pilaf on the rich and in the great Kazan, the meat is coated with large pieces, with obvious brushes, and before serving, pulled out, cut into small pieces and collected bitterly in the center of the pilaf. Since at home the size of the cauldron is not large, it will not be easy to grease them, so I immediately clean them and cut the brushes into pieces.

It's time, the tsibula may literally burn! So-so. This is not a friend's meal) If the fish is not lubricated enough, the pilaf will be pale and less savory. Don’t be afraid to push the cibul on the fire until it gets to that point. Place the squash on a plate and place in the remaining oil, slice the meat, stirring occasionally. It is necessary to knead the fish so that it does not burn after the time of frying the meat.

While the meat is greased, cut the carrots as you would for pilaf. Divide the carrots into slices, then hold the slices with one hand and cut them in half! It’s 45 degrees below here – not 90.

The meat is greased until golden brown, and it’s time to add the greased chicken and chopped carrots to our gravy (Zirvaka - means “greased”). Stir.

Lubricate the doti, doki carrots and spend your zest.

Pour 800 ml of boiled water into the sauce, add chickpeas (I soaked them overnight) and bay leaf. Mix carefully and add salt. Place on medium heat (6 from 9, for example) for 45-50 minutes with a loosely covered lid so that the water does not evaporate too much.

Next, prepare the rice. I call vikory rice for pilaf of the National brand. Place the rice in a large bowl near cold water at least 3-4 times until the water runs clear. Next, you need to soak it in hot (not boiling, but hot) water for 30 minutes, so that the water covers the rice by 3-4 cm. Also, put 1 tablespoon of salt in the rice and mix so that the rice does not get too dry. .

The axle may look like sauce in the finished form. Try a piece of meat and one chickpea, if it’s not completely ready, then the hour of eating is correct. We push the fire under the cauldron to the maximum, carefully pour the water out of the rice and add it to the animal. The gravy is slightly over-salted, leaving some water left over.

Pour another 350 ml of boiled water on top of the rice so that the rice is completely covered with water. Do not mix together every time! Next begins one of the most significant moments in the prepared pilaf. If there is little water, the rice will be dry and crusty, and if there is a lot of it, the pilaf will turn into porridge.

If you can see limp rice in any part of the surface of the pilaf, after collecting water, carefully replace the limp rice in places with it, before it reaches the “epicenter” of the boiling water and without removing the oil and water. You need to be as careful as possible on the surface of the rice so as not to soak the gravy ingredients and not let them rise, and it is also important not to damage the rice so that the rice grains do not break.

Once all parts of the surface of the rice are still soft and ready to cook, use the back of a spoon to stir the fried potatoes so that the mixture steams quickly and does not turn the rice into porridge. We wait for the holed holes to lose only a few small bulbs.

Carefully lifting the rice along the edges, remove the top. The area around the sides of the rice is oil, just like the rice is taken away during the simmering hour.

Some people like peas and pilaf, others don’t. The rest of us have nowhere to go. In most everyday places in Tashkent, pilaf is always prepared with chickpeas.

Chickpeas for pilaf will take a long time to soak. Zing for the doba. If you want hot fresh chickpeas to miraculously reach the required condition in 12 years.
Soak the chickpeas in cold water, and the amount of water will certainly cost five to six times more than the peas. That's why you've got a lot of peas.
After soaking the peas, the water becomes yellowish, thick and uneven on the surface. Before drinking water, swollen peas must be thoroughly rinsed with running water. However, do not rush to waste water. She has a licentious, early-grabbing power and an excellent cosmetic appearance. Varto will stand in front of him, as if he were strong. Or freeze cubes in reserve.

To add chickpeas to pilaf, you need a few steps. Most often the chickpeas are simmered directly into the bowl right on the cob of cooking. In the Fergana Valley, peas are picked hot in the center of a bowl and covered with a bowl or a cup to strengthen the processing stage with additional steam. In the Tashkent region, we boil the peas until they are ready, and then we are ready to introduce them to the farmers. Most often this is the case for great swimmers of 200-500 people.

The original Tashkent pilaf is prepared with peas and traditional round-grain rice alangu.

Don’t fill the bottle with chickpeas and soak them before cooking. Good luck.
It is impossible to buy other goods on the market for Tashkent pilaf.
1 kg lamb. For example, the quilting part
1 kg alangu rice. While buying rice, we look around carefully, so that there are no broken grains of rice in the mess. When purchasing rice for pilaf, give rice from Khorezm. The wine is hard and powerful, thanks to special climatic washings.
1 kg red carrots
3 medium cibulins
2 heads for the watchmaker, beautiful, thick and neat
One pod of hot red pepper.
Spices: 1 tsp. peppercorns, 1 tbsp. spoon of cilantro grains, 1 tbsp. a spoonful of zira without a glass, 1 teaspoon of red sweet pepper (paprika).
Zira is respected by Urgut, Zaaminsk and Iranian people. Tajik, Kulyab, ziri varto brother less. She's very strong in spirit.
You will also need good salt, bright nutritious water and 350 ml of rosemary oil.

We begin preparations for pilaf and carrots, which is the procedure we have found. Peel the carrots and cut into strips. (For those who have never cut a carrot into strips, here’s the description on the website)
Clean the watch from the dry clothes, removing all the liquid and the whole thing. Nurture the raw root.
Clean the tsibul. Cut the cibulini into halves and cut into slices.
Cut a kilogram of lamb pulp into 3-4 pieces.
Leave the rice uncooked. The Alanga variety does not require heavy soaking. We'll take care of the rice while the grain is ready.

Place the cauldron on the stove. Suppress the great and strong fire. Warm up the cauldron, cleaning it further.
Pour in and heat the oil. Throw a carrot stick at him. This is a good way to color it, and tell you about the readiness of the oil. As soon as the carrots began to intensively lubricate themselves, they began to warm up. Remove the carrots and add the meat to the cauldron.
Turn the meat over periodically so that the sides are evenly coated. You have three or three great things.
As soon as the oil stops intensely swirling and you become clear again, add cibul. Stirring occasionally, bring to a light brown color.
Place cilantro and cumin at the foot. Add a small forceps directly into the cibul. Add red sweet pepper.
Put water to boil at the kettle.
Place the carrots in an even ball on the cibul. There is a volume and the loan is indicated. It’s nothing, it’s not going to happen. Stirring occasionally, coat the carrots with the squash and the meat until they darken and soften.
Whip up the chickpeas.
Pour hot water into the cauldron and cover the cauldron by a centimeter.
Sift the cilantro and zirri grains. Add the grains so that you can sift the rice later.
Wait for the water to boil.
Change the fire under the cauldron so that the mixture (itself in the cauldron itself) boils lightly. There is no need to respect Zirvaka.

Now you need to add black peppercorns. In Tashkent, you can add pilaf. Wine gives the pilaf a wonderful aroma. However, there’s a lot to dislike when peas are scattered from the finished pilaf. In order to prevent the peas from disintegrating, they are often sunbathed in a clean gancher and placed in the oven like this. And at the end you can easily see it. Ale ganchirka in pilaf is not comme il faut. You can quickly use the current device for spices at the sight of a mesh bag on a lanyard. Add some peppercorns and put them in a bowl like this. Before adding rice, I add Vidality pepper.

Well, you put the pepper in the strainer or just poured it into the cauldron. Now expect 30-40 khvilins. After the end of this term, get three slices from the baker and soak some hot peppers and a couple of heads of chasnik.

Salt the grain. This is why you need to add 5-6 teaspoons of salt. However, you can salt pilaf in three steps. The first time - meat and cibul, the second - immediately from the introduced hour, the third - after removing the pepper.

I check again for 30 rubles. For 30 minutes you can make rice.
Sift the rice into a cup. By pouring bagatorazovo into the rice and pouring water, wash it. Add water, use your hand, and stir the rice gently. Rinse until the water that comes out of the rice becomes clear.

Fill the rice with water and leave for 10-15 minutes or you still have too much time to prepare the grain.
Boil the water again.

30 minutes have passed. Place hot peppers and a strainer with peppercorns on a plate. Throw away the peas, they've created their own stench.

Pour water from the rice and place it with your hands on the rice in an even ball.
Place a kapkir (flat slotted spoon) between the rice and a stream of water, pour water into the cauldron. Kapkir serves as a streamer so that the water does not hit the rice.

Pour water until the rice appears at the top of the bowl.
Turn on the fire under the cauldron to maximum so that the water begins to steam.
The rice begins to change color before our eyes and becomes clearer. Most often it is uneven. Next, carefully, using a capkir, move the unbroken balls of rice to the direction where steaming is strongest. And below the mountain. Every time you can’t seal the sirvak.

As soon as the water in the cauldron steams on the table until it appears below the bowl of rice, the time comes to prepare until the pilaf is cooked. It’s easy to check the level of water: finish it, carefully push the rice against the wall and watch the water.

Take kapkir rice from pivkulyu. Using a stick (like a Chinese one), poke 5-6 holes in the rice until the rice is filled. Pour literally a spoonful of water into the skin. Season the rice over the openings.
Brush the rice with extra grated grain.

Are you ready to pray? To say the necessary words, first close the lid.
Marvel at the cauldron with faith and love instead. After this, close the cauldron tightly with a lid. Reduce the fumes to the very minimum.
If the lid does not lie down tightly, place a towel along the edges of the lid to prevent the pair from escaping.

That's it, now let's check it out.
We are preparing a great lyan for pilaf.
Cup, kudi viklademo meat and chasnik. Optional doshka and nizh for meat.

Has the year passed? Let's twist the pilaf.
Have you picked up the lid? Get stuck. Take a break. Say the necessary words again.
Now do it.
Bring your bag of rice. The rice is already ready, garniy, rozsipchasty, rice to rice.
You will mix it right away. Work gently and carefully, so as not to damage your beautiful rice.
Using a kapkir, insert the rice into one bowl. Reveal the edge of the zirvak. Encase him in a new kapkir. Start mixing from bottom to top. As soon as a piece of meat appears under your capkir, transfer it to the cup. You remember. How many of them do you have?
Entrust someone to cut the meat. Continue stirring the rice and grains, occasionally stirring the rice and kapkir until smooth.

Place the rice on the lagan, and add the chopped meat to the animal. Place the head of the clock and steam a pod of hot pepper.

That's it. Nothing complicated. You will get a wonderful Tashkent pilaf made from chickpeas.
Golovne - the correct words and sequence of actions.