Pilaf come from the East, but this dish has long been international. It is made in many countries, and even in each region differently. With meat and chicken, fish and mushrooms, apricots and quince, peas and raisins. There are hundreds of options for preparation - once added a new ingredient, there is another kind of pilau, a popular dish takes on a new hue.
Despite the diversity of pilaf they can still be divided into two main - Uzbek and Azerbaijani. Their main difference is that in the first case the rice is prepared with meat, in the second - separately and only on the plate is connected to the rest of the ingredients.
Essential components of the classic pilaf - rice, onions, carrots, oil, fat, mutton, spices and garlic. The remaining additives - pumpkin, quince, peas, most diverse meat - a matter of taste, and a tribute to the tradition that each region has its own.
Classic pilaf cooked on an open fire in a special dish - cauldron, the boiler with a thick round bottom. But in order to prepare it at home on a gas or electric stove, it is best to take a cast-iron pan with a thick bottom and straight sides. The thin-walled enamelware rice is not only warms evenly, but surely will burn.
1. Uzbek pilaf
What do you need:
1kg mutton flesh
1 kg of rice
200 g vegetable oil
200 g of sheep fat
2 carrots
3 onions
1 tbsp. l. cumin seeds
1 h. l. barberry
0.5 hours. l. red pepper
4 heads of garlic
salt
What to do:
1. Meat slice medium chunks kurdjuchnyj fat - small cubes, onion - half rings, carrots - large strips, 1 cm thick. Garlic clean from the top of the husk, not dividing into cloves. Figure rinse in several waters - the latest water should be completely transparent.
3. Kazan or thick-walled pan preheat well, pour oil and calcined on high heat until a light haze.
4. Add the butter and oil, stirring constantly, fry it until golden brown. Carefully remove the cracklings with a slotted spoon, letting the fat drip off.
5. Put in a kettle and chopped onion, stirring fry to a dark golden brown, 7 min. Add the meat and cook until brown.
6. Put carrots and cook, without stirring, for 3 minutes. Then, all mix and cook 10 minutes, stirring gently.
7. Mash fingers cumin and mix with barberry, add zirvak, salt. Reduce heat to medium and cook until the carrots are tender, 7-10 minutes.
8. Pour into kettle boiling water - it should cover zirvak layer 2 cm, add pepper. Reduce heat and simmer for 1 hour.
9. Put the washed rice in the zirvak evenly, increase the heat to high and pour a thin stream of hot water so that it covers the rice layer of 3 cm.
10. When the water has drained from the surface of the rice, push heads of garlic, reduce heat to medium and simmer until cooked rice. Gently tap with a slotted spoon over rice, if the sound dull - do the rice in a thin stick several punctures to the bottom.
11. Smooth out the surface pilaf put on a flat plate, then cover lid. Reduce heat to low and cook for 30 minutes.
2. Azerbaijani sweet pilaf (Shyrin pilaf)
What do you need:
2 cup of rice
250 g butter
½ h. l. saffron
1 thick pita
1 cup dried apricots
1 cup raisins
salt
What to do:
1. Prepare the ingredients.
2. Figure wash several times in cold water, pour boiling water, add a pinch of salt and leave for 30 minutes. Then fold in a colander.
3. Saffron pour 2 tbsp. l. of boiling water and leave to infuse. The longer saffron is brewed, the more intense the color orange will get an infusion.
4. In a frying pan, melt 50 g of butter, add apricots (if it is large, cut in half), raisins and 2 tbsp. l. hot water. Cook over low heat, stirring constantly - dried apricots and raisins should soften and swell.
5. The pot boil 3 liters of water, salt (per liter of water is 1 st. l. salt), put into boiling water and boil rice until half, 10 min. Fold out in a colander, rinse with boiling water.
6. In a pan with a thick bottom pour 50 g of melted butter, put on the bottom of pita bread, rice top with 1/3, fill 50 g of melted butter, put another 1/3 rice, 50 g of an oil fill, put the last layer of rice, oil and pour saffron tincture.
7. Make some indentations in rice handle of a wooden spoon, not piercing the bottom, for the steam to escape. Wrap the cover with a towel and cover the pan. Cook the rice over low heat until tender, 60 minutes. When you see the steam coming from under the cover and on the inner side of the cover formed droplets pilaf ready.
Cooked rice spread out on a plate, top with dried apricots and raisins, the side - sliced pieces of pita bread.
3. Pilaf in Tatar
What do you need:
500 g of boneless beef
500 g lamb boneless
2 carrots
2 onions
6 tablespoons. l. butter
1 L broth
200 g rice
½ st. l. raisins (apricots or prunes)
salt, ground black pepper
What to do:
1. Prepare the ingredients.
2. Meat cut into medium slices, onion - half rings, carrots - julienne. Figure rinse, fold in a colander.
3. Raisins (apricots or prunes) soak in hot water for 20 minutes.
4. In frying pan, heat 4 tablespoons. l. oil, put the meat and cook until golden brown, 10-12 min.
5. In another pan, heat 2 tbsp. l. oil, put onion and carrot, fry until the golden color of the bow, 5-8 min.
6. The fried meat and vegetables transfer to a pan with a thick bottom, salt, pepper, pour broth, bring to the boil.
7. Put in a pot with meat rice, cover and simmer until rice ready, 50-60 minutes. 5-7 min. until ready to put on top of raisins (dried apricots or prunes).
8. Ready pilaf, not stirring, put on a dish.
4. Pilaf in Buryat
What do you need:
400 g of chicken
2 onions
1 carrot
150 g butter
1 cup rice
3 garlic cloves
1 bay leaf
salt, ground black pepper
What to do:
1. Prepare the ingredients.
2. Chicken fillet slice medium pieces, onion - thin rings or half rings, carrot - thin strips. Figure rinse, fold in a colander.
3. The preheat pan 50 g of butter, fry chicken until golden brown, 7-10 min, salt, pepper.
4. Transfer the fried chicken in a heatproof casserole, top with layers of onions, carrots, then rice, level. Pour the hot water so that the rice was completely covered, salt, cover. Place the pot in a preheated 200 ° C oven for 40 minutes.
5. Remove the pan, carefully remove the cover. Push in Figure garlic, bay leaf, add two slices of butter 50 g, close the lid. Kastryulyuv again put the oven and cook for 7-10 minutes.
The dish is ready!
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