Pilaf - one of the most common dishes in the Middle East. Without it does not do any one meal.
The preparation of this Central Asian pilaf usually consists of three operations: oil refining, cooking zirvak and laying rice and bringing the pilaf to readiness. Oil caking. For this operation, you need a metal (but not enameled) utensils (cauldron) with a thick bottom, preferably an oval shape. Such dishes should first be heated, then pour oil into it and chew it on a moderate or even low heat, and the fire should not touch the bottom of the dishes. The oil should not boil, and the overflow of it can be determined by the strong crackle or bounce of the large salt thrown into it or by the allocation of a whitish haze. The oil is usually poured onto the bottom of the cauldron by a layer of 1-3 cm, depending on the volume of the products to be filled. Most often a mixture of vegetable (sunflower, cotton, linseed, nut, sesame) oil with animal fats (horse, lamb, beef, bone). Cream and ghee can not be recoated.
Preparation zirvak. In perekalennoe oil lay in the following sequence: cut into small or large pieces of meat or diced onion rings and thick julienne carrots (carrots put on weight, half the rice).
Each of these three components overcook consistently so that all the products have preserved their characteristic appearance and color. At the beginning of the cooking fire zirvak increase by the middle and end of cooking - is reduced. Make sure that the products will not stick to the walls and bottom of the cauldron. The cooked zirvak, t. E. Approximately 20-30 minutes, add spices in the amount of calculation 1-1,5 teaspoons with the top on 500 grams of rice. Then zirvak salt and pour a little water at the rate of 100-125 500 ml per g of rice.
Bookmark the rice and bring the pilaf to the ready. Prepared zirvak level, reduce fire and cover with an even layer of rice, which is slightly pressed down with a spoon or spoon, but in any case not to mix with zirvakom. Then rammed rice surface carefully poured water so that it does not destroy its layer. To do this, you can use the following method: put a saucer on rice and pour water on it, which will flow evenly down the rice from the edges of the saucer. Then carefully remove the saucer with a pre-attached lace to it. The rice should be filled with water on 1-1,5 cm. If the rice is very dry and hard, then you need to pour a little more water. Then you need to strengthen the fire, but make sure that the pilaf is boiling evenly. Water over the rice should be salted. You can add to this water also turmeric, which stains rice in a golden-lemon color. During boiling, do not cover the pilaf with a lid, but when the water completely evaporates, it should be covered very tightly. Before this you need to make sure that the pilaf is ready. To do this, you should hit a few times on the surface of rice flat noisy, which should be followed by a dry sound. Then pilaf pierce in several places with a wooden stick, level the surface of rice with a noise, do not mix it with the zirvak and cover with a lid for 15-20 minutes, so that the pilau is at a loss. After that, carefully remove the lid, making sure that the drops of water from it do not get into the pilaf, evenly mix it and serve it.
30. Pilaf in Uzbek (Ferghana)
The rice is pre-soaked for 2 hours in salted water (10 g salt per 1 L of water). Mutton cut into slices of 10-15 g and fry in a cast-iron pot in heavily heated fat until a crust is formed, then add the onion and carrots cut into straws and fry all together. This mixture is called zirvak. Then pour in hot water and put the zirvak on low heat until ready. Unlike other dishes and ways of cooking pilaf, here the salt and water are put in pilaf in two stages. The first time spices are added after quenching the products. Then lay the swollen rice in the water, and it should be on the surface of the zirvak, forming a thick layer, otherwise it can stick to the bottom of the boiler. Of great importance when laying rice is the amount of hot water that needs to be poured into it. It should be equal to the weight of rice swollen in water (for 1 kg of dry rice take 2100 g of water, and for soaked - 30% less, i.e. 1370 g). After laying rice and water, the pilaf is salted, spices are added: anise, barberry or ground pepper (you can also add washed dried dried apricots at the rate of 20 g per serving) and continue to cook until the water evaporates, then collect the pilaf to the middle of the slide, Several places with a stick, tightly closed the lid and brought to a very low heat until ready (20-25 minutes).
When submitting pilaf stack slide, and on top put slices of meat and sprinkle with chopped onion. Separately, served marinated or pickled cucumbers.
Lamb 60, 120 rice, carrots 120, 50 onions, mutton fat or vegetable oil-30, spices, salt.
31. Pilaf in Bukhara
Prepare zirvak of meat, onions and carrots, cut into thin strips. Raisins are washed in warm water and added to the end of cooking zirvak. Figure washed in warm salt water and a little on cooking pilaf same as Uzbek pilaf (as described above).
Lamb 60, 120 rice, carrots 120, onion 50, 30 fat, 3 spices, salt.
32. Pilaf in Bukhara without meat
Carrots, onion cut into strips and saute in vegetable oil until soft. Is poured into the bowl pre-soaked in cold salted water for rice, washed raisins moved, added passaged roots, parsley, pour hot water, stir and cook with the lid closed on low heat until tender.
Figure 100, 40 vegetable oil, onion 50, 100 carrots, raisins 50, 10 herbs parsley, salt.
33. Pilaf in Khorezm
Meat cut into large pieces in 60-80 g, fry in oil, then add the fried onions, then pour in a quarter of a glass of water and allow it to boil and only then lay the prepared carrots sliced along plates 1 cm wide and 2-3 mm thick , Salt and a spicy mixture. Then add the water to the zirvak so that it covers the contents of the cauliflower, close it tightly and cover it with 2-3 for a very low heat. Then lay rice, refill water, salt to taste and continue to cook for another 30 minutes. Ready-made pilaf is not stirred, but is transferred to plates with layers.
Lamb 130, 120 rice, carrots 120, onions 60, 50 fat, spicy mixture of 5, salt.
34. Safak fires (pilaf separated in Samarkand)
The washed rice is put into the pot of salted water (at 1 1 kg rice liters of water), boiled. Purified carrots cook entirely with the meat. Boiled meat cut into chunks, carrot - thin strips, add passaged onion, salt, ground red and black pepper and mix. When serving, first put cooked rice, poured it strongly heated oil, the top stack meat, carrots, onions, then pour the remaining oil.
Lamb 170, 120 rice, carrots 150, 50 melted butter, onion 80, black and red pepper, salt.
35. Pilaf tograma
From one quarter of meat, carrots and onions cooked zirvak in Fergana, boiled rice on it, and the rest of the meat and carrots boiled in Samarkand in another bowl, ready to connect parts before serving. Separately, served marinated wild onions.
Meat 100, 120 rice, carrots 100, 50 melted butter, onion 80, 3 spice blend, salt.
36. Pilaf tontarma (from roasted rice)
Unwashed rice before setting pre overcook in a separate pan with melted butter to reddish color. Pilaf then prepared the same way as in Uzbek pilaf (as described above).
Meat 60, 120 rice, carrots 120, 60 onion, melted butter rice 60, vegetable oil for zirvak 40, 3 spice blend, salt.
37. Ivitma fires (pilau rice and peas)
Figure 4-5 washed once with cold salt water and then soaked in hot on its 30-40 minutes and peas - on 18-20 hours.
Mutton is cut into slices and fry in hot fat until golden brown, add the onion, finely diced carrots and continue to fry for 10-15 minutes. When the carrots and onions fry, pour hot water, add the soaked peas, spices and cook 20-25 minutes. When zirvak is ready, it is salted and covered with an even layer of rice; then poured over water in a quantity equal to the weight of the swollen rice. As soon as the rice absorbs the water boiler is tightly closed with a lid and bring to a very low heat until tender (20-25 minutes).
Lamb 110, 70 rice, carrots 100, 30 peas, onion 30, mutton fat or vegetable oil 30, spices, salt.
38. Pilaf with wheat
Crushed wheat 3 hours soaked in warm water, and then poured into zirvak instead of rice pilaf and prepared the same as in Uzbek pilaf (as described above).
Meat 60, wheat 120, 120 carrots, onions 60, 50 fat, spicy mixture of 3, salt.
39. Pilaf with quince
Quince is washed thoroughly with a brush, clean from the core, cut into quarters, which lay in a ready zirvak before laying the rice and stew a few minutes. Then prepare pilaf as well as plov in Uzbek.
Meat 40, 120 rice, carrots 50, 40 onions, quince 80, 40 fat, spicy mixture of 3, salt.
40. Pilaf with dried apricots
Apricot thoroughly washed several times in cold water and lay on zirvak an even layer, without mixing. Then fall asleep rice on apricots. Pilaf prepared the same way as in Uzbek pilaf (as described above).
Beef 60, 120 rice, carrots 40, 50 fat, apricots 80, 3 spice blend, salt.
41. Pilaf with Dried apricots
Onions fried in extremely hot fat, put slices of lean beef into strips and shredded carrots, seasoned with salt, spices, pour the water. When zirvak boil, stirring, add an even layer of thoroughly washed dried apricots. Then fall asleep prepared rice and cook pilaf as well as plov in Uzbek.
Figure 125, beef 65, 50 fat, carrots 35, 35 apricots, spice blend, salt.
42. Pilaf with garlic
Pilaf with garlic cooked in the same way as plov in Uzbek, only rice lay in two stages, first put half the rice, level, laid round the head of garlic, then poured the remaining rice, fill with water and continue cooking. When the dish is ready, take out the garlic, rice mix and shift to the dish. garlic heads are divided into cloves, cleaned and placed on a pilaf.
Figure 125, meat 50, 35 fat, garlic 50, 65 carrots, onions 55, spice blend, salt.
43. Kavator fires (plov with stuffed grape leaves)
Meat intended for pilaf is divided into 2 parts: one to cut zirvak, but from the other prepared with minced onion. Young grape leaves are washed with cold water. On each leaf put 5-10 g cooked mince and make little stuffed. Ready-made stuffed cabbage strung on a string, put in a separate bowl with water and boil. This risotto is prepared the same way as in the Fergana pilaf, just before placing rice in zirvak put stuffed cabbage and cook together with the rice. Ready pilaf spread on a dish, spread out on top of cabbage rolls.
Figure 125, meat 65, 35 fat, carrots 50, 50 onion, spice mix, salt; to cabbage meat 65, 55 onion, grape leaves, black pepper, salt.
44. palov Ivirtma (plov goroxom)
Rice washed 3-4 times in cold water and soaked in hot on 30-40 minutes. Peas are soaked in cold water for at least 12 hours. In perekalennom fat overcook the meat and onions, add the finely diced carrots, then extinguish zirvak even 10-15 minutes. Then pour water, put the prepared peas, spices and cook 25 minutes. Only then poured salt and Fig. Since rice was pre-soaked, the water poured into the pilaf is somewhat smaller than usual and boil over high heat. When all the water has evaporated, cover pot tightly and leave for 20-25 minutes uprevaniya.
Figure 125, meat 65, 35 fat 50 carrots, peas 25, 55 onion, spice mix, salt.
45. Siauliai (pilaf)
This dish is prepared in the same manner as plov in Uzbek, but roasted meat put a tomato, and a 10 minutes pour the water at the rate of 400 grams per serving and cook 1 hours.
Lamb 110, 80 rice, carrots 150, 20 oil animal, tomato puree 30, 20 onion, spices, salt.
46. Shavlo with beans
Meat, carrots, onions and tomatoes cut into cubes and fry in fat perekalennom. Pour water, add pre-soaked beans. When the beans will be increased to half, put the washed rice. Salt and pepper are added to the finished Shavlo that should stand.
Figure 100, meat 75, 75 carrots, beans 50, 75 fat, onion 55, 75 tomatoes, red pepper, salt.
47. Shavlo with dried apricots
Sliced carrots, onions fried in fat perekalennom, poured water, allow to boil, season with salt, spices and rice to add a bookmark washed in cold water, dried apricots.
Ready Shavlo put on a platter, sprinkle with chopped green onions.
Figure 200, 75 carrots, apricots 75, fat 75, 55 onion, cilantro, green onions, black pepper, salt.