Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, still not every housewife knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's take a look at the most popular technologies that will help make what you want into reality.

Loose chicken pilaf: "a classic of the genre"

• chicken (leg) - 550-600 gr.
• carrots - 2 pcs.
• rice groats - 480 gr.
• garlic head - 1 pc.
• onion - 2 pcs.
• spices "For pilaf" (can be replaced with cumin) - 15 gr.

Since you can cook traditional crumbly pilaf with chicken on your own, we offer you a classic technology with step-by-step instructions for your consideration.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into equal sized pieces.

2. Prepare the cauldron, pour in a sufficient amount of oil (can be replaced with fat tail fat). Preheat to high, lay out chicken and cook until crusty for about 5-8 minutes.

3. Prepare the carrots by chopping them into pieces. Do not rub it, otherwise it will turn into porridge after frying. Chop the onions in halves, mix with the carrots and add to the chicken. Cook for 6 minutes, stirring occasionally.

4. Then reduce heat to medium, cover. Simmer until the carrots are soft (about 10 minutes). Season with salt, add spices for pilaf or cumin.

5. Before making a fragrant chicken pilaf, you need to do everything so that the rice is crumbly. To do this, boil water, pour it into a cauldron so that the liquid covers the components.

6. Wash the garlic head and peel it off, do not put it on separate teeth. Immerse it entirely in a container, you got a zirvak (base for pilaf).

7. Now cover the dishes, mark for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice 5 times at least until the water is clear.

8. After half an hour, put the cereals in a cauldron, leveling with a spatula (do not stir). Pour in so much hot water that it covers the ingredients by 1-1.5 cm. Do not put the lid on, wait for the boil.

9. Next, close the cauldron, cook at the minimum plate for a third of an hour. After the indicated period, lightly stir the surface of the rice and evaluate it for readiness. If everything is in order, turn it off and wait for half an hour.

10. In case the beans are raw, add a little boiling water and bring to readiness under the lid. The water should be absorbed. Remember to remove the garlic head before serving. Here is such a simple recipe for delicious chicken pilaf!

Pilaf with chicken in a saucepan

• carrots - 2 pcs.
• chicken leg - 0.8 kg.
• garlic heads - 2 pcs.
• onions - 3 pcs.
• rice (preferably "Devzir") - 0.4 kg.
• spices "For pilaf" - 15-20 gr.

Since you can cook equally tasty and fragrant chicken pilaf in a saucepan, we recommend that you take a closer look at this recipe. To make the rice crumbly, it is better to take the "Devzir" variety.

1. Chicken legs it is necessary to rinse, remove the films, remove from the stones and chop into pieces. Pour the oil into a heavy-bottomed saucepan.

2. Fry chicken pieces over high heat until the moment when they grab a crust. Introduce the chopped onion rings and chopped carrots.

3. Do not reduce power, cook for 6 minutes, then reduce heat slightly. Simmer the carrots until soft. Then season with spices and salt to your taste, mix.

4. Fill with water, simmer for about 5 minutes. During this period, rinse the rice groats 4 times and lay them on top of all the components. We add more boiling water so that the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. We make holes in the rice with a spatula, inject the garlic inside. We set the stove to a minimum, wait for the boil, cover it with a lid. We simmer for 15 minutes and turn it off.

6. Before serving, let the dish stand for half an hour, remove the garlic. It turned out very delicious pilaf made in a casserole with chicken. Agree, the simplest recipe!

Chicken pilaf in a slow cooker

• chicken leg - 0.4 kg.
• rice - 0.4 kg.
• onion - 2 pcs.
• garlic head - 1 pc.
• spices - to your taste
• carrots - 2 pcs.

If you still don't know how to make the best chicken pilaf, you can use a slow cooker to keep the rice crumbly.

1. First, take all the ingredients on the list. Peel and chop the onions into halves of rings, chop the carrots into thin cubes. We wash the legs, remove the films, chop the meat into pieces.

2. Before cooking pilaf, it is necessary to heat the oil in a multicooker. When it is hot, add vegetables with chicken, fry on the "Fry" mode until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the components are thrown, set the "Pilaf" mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker, let it stand for 25-30 minutes on "Heating".

Now you know how to cook chicken pilaf using the smart pan to keep the rice crumbly. Remember to remove the garlic head before tasting.

Pilaf with chicken in a pan

• chicken - 550 gr.
• onion - 2 pcs.
• rice - 0.5 kg.
• garlic - 5 teeth
• carrots - 1 pc.

Crumbly pilaf made from parboiled rice. A dish with chicken in a pan cooks effortlessly.

1. Chop vegetables into large pieces. Send them to fry in vegetable oil in a skillet. After that, proceed to frying the chicken. Chop the meat in random order. Stir in the desired spices to taste.

2. Chicken pilaf cooked in a pan is no worse than in a cauldron. The recipe is very simple. After all the manipulations have been done, put the rice on top of the fried foods. Insert garlic cloves into the mass in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the power of the stove to minimum. Do not forget to cover the container with a lid. Wait for cooking to finish.

Chicken pilaf with mushrooms

• mushrooms (any) - 300 gr.
• onions - 2 pcs.
• rice - 400 gr.
• chicken fillet - 350 gr.
• garlic - 5 teeth
• carrots - 3 pcs.
• cumin, saffron, turmeric - 1 g each.

Before making chicken pilaf, follow the instructions to keep the rice crumbly. Practical recommendations are simple and straightforward.

1. Chop the onion into cubes and chop the carrots into strips. Fry in a skillet in hot oil until golden brown. Since it is not difficult to make chicken pilaf, proceed further.

2. Add fillet pieces to vegetables. Fry the meat until golden brown. After that, spread the rice on top of the prepared foods. Next, insert the garlic cloves.

3. Season the mixture with the necessary spices and add water. The liquid should cover the food by 1 cm. Simmer the dish covered over low heat for a third of an hour.

4. Simultaneously fry the chopped mushrooms in vegetable oil in a separate frying pan. Add them a few minutes before cooking pilaf. You can add some more spices to taste. Turn off the stove and leave the dish for half an hour.

Pilaf with chicken in the oven

• chicken thighs - 8 pcs.
• carrots - 1 pc.
• rice - 280 gr.
• onions - 3 pcs.
• sweet mustard - 60 gr.

1. Before cooking chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. Then finely chop the onion and chop the carrots into sticks.

2. Place prepared vegetables on the bottom of the baking sheet. Spread the rice on top. Sprinkle with fragrant seasonings. Stir the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Place the marinated meat on top. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in a variety of ways. Additional components and seasonings are added to taste. Experiment and make loved ones happy more often national dishes different countries.

Rice

This is the main stumbling block of all cooks who have ever cooked pilaf. Nevertheless, almost all of them agree that the best rice is devzira, as well as other Uzbek and Tajik varieties.

You can try to cook pilaf with other types of rice, but preferably not too starchy. And in any case, the rice must be rinsed well before laying it (until the water is clear). This will wash away the starch dust and prevent the pilaf from sticking together. Cooks also advise soaking it in cold water for an hour or more.

By the way, instead of pilaf, you can use wheat, chickpeas, corn and mung bean. But that's a slightly different story.

Meat

Lamb is traditionally used for pilaf, but beef is also suitable. You can also use pork, although Muslim chefs are unlikely to forgive you. The chicken option is also possible, but it already has little in common with the classic Uzbek pilaf.

It is better to choose meat from adult animals: it gives the desired rich taste.

The meat should be cut into fairly large pieces, about 5 x 5 cm or slightly larger. You can also fry meat in large, non-portioned pieces and chop it just before serving. It is believed that the larger the piece, the juicier the finished meat will be.

Vegetables

There are two main vegetables in pilaf: onions and carrots. Onions can be used onions. It is more difficult with carrots: in Central Asia, pilaf is often cooked with yellow carrots, but in its absence, ordinary orange carrots are also suitable.

The main rule is not to be too small. The onion is cut into rings or half rings, the carrots are cut into large cubes about 5 mm thick. If you finely chop vegetables and meat, then you get not pilaf, but rice porridge.

Butter

For the preparation of pilaf, either vegetable oil odorless, or animal fat (fat tail), or both. At home, the easiest way is to use refined sunflower oil.

You don't need to skimp: pilaf is a fatty dish. On average, 1 kg of rice takes about 200-250 ml of oil.

Spices

The space for experimentation here is impressive. Still, more or less traditional seasonings can be distinguished:

• garlic (slightly peeled and covered with whole heads);
• hot red pepper (laid in a whole pod);
• zira;
• barberry;
• ground black or red pepper.

You can also add thyme, coriander, suneli hops, saffron or other spices to your taste in pilaf. The easiest way is to use a ready-made seasoning mixture.

Other ingredients

In addition to the components listed above, pre-soaked chickpeas and dried fruits are often added to pilaf.

What kind of dishes to choose

Kazan, cauldron and cauldron again. With thick walls. In it, the meat does not stick, and the rice is cooked evenly and remains crumbly. It is best to use a cast-iron cauldron (especially if you are cooking pilaf over a fire), but an aluminum one will do.

A duckling can be a good substitute for a cauldron. And here is a saucepan, deep frying pan, wok and so on kitchenware will not give the desired effect, no matter how much you want it.

The basic principle of pilaf is as follows: first, zirvak is prepared (these are meat and vegetables fried in oil with spices and broth), and then rice is poured on top.

The standard proportion for pilaf is equal parts of rice, meat and carrots. The amount of onion can vary, but be at least 1–2 heads. It's the same with garlic.

Preheat the cauldron and pour the oil into it. It should warm up well so that the ingredients can brown quickly in the future.

Next, onions or meat are fried. If you are cooking pilaf with a lot of onions, you can fry the meat first. Put it in the cauldron gradually so as not to bring down the temperature, and do not turn it over right away - otherwise it may start to release juice.

The onions need to be fried until golden brown so that the finished broth gives color to the rice.

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When the meat and onions are fried, the carrots are laid. It is broiled for a few minutes until tender.

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Then all the ingredients are poured over with hot water. It should cover the meat by 1–2 cm. Then add garlic, red pepper pod, spices and other ingredients. Everything is salted to taste (or a little more salt is added than you like: the rice will absorb it) and cook over moderate heat for at least 40 minutes until the meat is tender.

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After the zirvak is cooked, rice is laid. It is better to do this with a slotted spoon to distribute the rice evenly. On top of it, you can spice it up with a couple of pinches of cumin - for flavor.

1. Rice is immersed in the broth (if necessary, more hot water is added through a slotted spoon so that it slightly covers the dish) and stewed open until the water is completely absorbed (about 20 minutes). Then the fire is turned off (if the pilaf is cooked over the fire, then by this moment the wood should just smolder), the cauldron is covered with a lid and the rice is left to steam for about 15–20 minutes.
2. After laying the rice, the cauldron is immediately closed with a lid and the contents are stewed for about half an hour on minimal heat, and then it comes without fire for about 10 minutes.

When the heat is off, wrap the lid with a towel: it will absorb the condensation and prevent it from getting into the dish.

Garlic and pepper are removed from the finished pilaf. If you have used for cooking large pieces meat, then take them out, cut and spread on top of the mixed pilaf. If used small pieces, you can mix pilaf with them.

Pilaf is traditionally served on a large plate and decorated with a head of garlic on top. This dish is best combined with fresh vegetables.

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Do you know other secrets of pilaf cooking? Share them in the comments.

Today you and I will learn how to make pilaf crumbly, or simply - how to make Uzbek pilaf at home.

Surely many housewives know how to make pilaf, but sometimes it turns out sticky and lumpy. Moreover, novice housewives, young girls - they still do not know how to cook pilaf correctly, according to a real recipe, so that it turns out to be tasty and aromatic. How to make pilaf crumbly? There are certain tricks here.

Let's make real Uzbek pilaf in our kitchen.

Attention: VIDEO is at the end of the article.

So, what ingredients do we need for the most real Uzbek, or classic pilaf? Here step by step recipe cooking of this delicious food oriental cuisine:

1) We take 500 grams of meat, onions, rice and carrots. Vegetable (ordinary sunflower oil can be used) - 150 grams (2/3 cup).

You can choose the meat to taste - whatever you like. You can make pilaf from chicken, and someone likes it from pork, and someone loves traditional lamb. I like to make from beef, especially if from young veal - then the meat is soft. In any case, we cut all 500 grams of meat into small cubes, throw in a frying pan, fill with vegetable oil and fry for 20 minutes until slightly golden brown. It is not necessary to the crust, since then we still have to fry it.

2) While our meat is fried, we cut onion also in cubes, after 20 minutes, throw it into a frying pan, mix and fry with meat in a frying pan for about 5 minutes (see photo).

3) We take carrots and rub on a coarse grater, as shown in the photo.

4) Add carrots to the pan to meat and onions, throw in 2-3 teaspoons of "For pilaf" spices, stir and fry it all for 5 minutes (see photo).

5) Then we remove the pan from the heat, and transfer all the contents into a cast-iron cauldron, or into a saucepan with a thick bottom. If you take Chinese pots with a thin bottom, the pilaf will burn at the bottom. Therefore, in order to prepare the pilaf that we need, a real cauldron, a Soviet iron pot, or expensive German pots, for example, from the Rendel company (see photo), which have high-quality stainless steel and a thick bottom, are best suited.

6) Rinse 500 grams of rice well with water, remove debris, if any, and also put in a cauldron on top of the meat. By the way, if the rice remains, it can be used to make a fish and rice pie.

7) Sprinkle on top with 2 teaspoons of salt without a slide (you can three, who like saltier). Fill everything with water, the level of which should not exceed 1 cm above the level of the rice (about a finger thick). If you add less water, the rice may not cook completely and the pilaf is too dry. And if you pour more, then the pilaf will turn out to be stuck together and lumpy, like in the dining room.

8) We put the pan on fire and bring to a boil, and only then close the lid. We reduce the heat to low so that only the water evaporates and so we steam our Uzbek pilaf for 15-20 minutes until the water completely evaporates.

9) Then turn off the stove, let the pilaf settle for 10-15 minutes and stir it while it is still hot.

And more for gourmets:

10 minutes before the end of cooking, 5-7 cloves of peeled garlic can be added to pilaf by simply sticking them into the depth of the rice.

To make the pilaf yellow or even golden, you need to pour a little saffron on the tip of a knife at the time of adding water to the rice. but do not overdo it with saffron, otherwise you will cook pilaf not yellow, but orange-red, and it will not have very pleasant taste... After all, this is a spice, and you need to add spices a little at a time. And then, the yellow color also comes from carrots, so don't neglect adding carrots.

Here is our crumbly delicious pilaf ready.

I heard this recipe for pilaf from an Uzbek cook, slightly altered it to fit our Russian cuisine, and prepared for all readers of this site. As you can see, the dish is actually quite simple, but it has its own tricks, which I told you. So cook it yourself, bon appetit to you and your family.

And now a few video recipes on how to cook pilaf:

1) Uzbek:

2) Tajik, in a cauldron on fire.

Pilaf is a dish that different countries the world is prepared according to its own national recipes... Any option for preparing this delicious hearty treat will delight eaters with a rich meat aroma, crumbly groats and a bright aftertaste of various spices. And in order to cook real pilaf, to cook, or rather to stew it, it is necessary in a cauldron or other thick-walled dish. In this case, the rice grains will not stick together and turn into ordinary porridge, but will remain intact. Numerous folk recipes suggest the use of not only rice for cooking pilaf, but also other cereals. Traditional lamb meat can be successfully replaced with beef, pork, chicken and even fish. A special type of pilaf is sweet pilaf with dried fruits.

There are many, but they are all united by the right choice of dishes, rice varieties, meats, vegetables and spices. Let's start with rice.

Rice

For the preparation of pilaf, strong varieties of rice with transparent grains of medium length, with low starchiness are needed. Thai and Indian rice varieties, long grain, parboiled and wild rice are not suitable for pilaf. Best option- Uzbek and Tajik rice. Choose oshpar, belay alanga, akmarzhan, devzira, round Krasnodar rice, barakat.

Before cooking pilaf, you need to properly prepare the rice - sort it out, rinse it several times, soak it for a couple of hours in salted water.

Meat

The best meat for a dish is undoubtedly lamb - brisket, shoulder blade and back. Take meat twice as much if you have it with bones. Pork and beef are also suitable for pilaf. But do not take veal - the pilaf will turn out to be not so fragrant.

Oil and spices

Pilaf is cooked on corn oil or fat tail fat, season it with cumin, barberry berries, hot pepper, the rest of the spices are optional. But do not take ready-made spice mixtures, supposedly made for pilaf, they will not give the dish the desired flavor.

Dishes

You need to cook pilaf in a thick-bottomed cast-iron pan with straight walls. Never take thin-walled and enameled dishes for pilaf.

Basic classic recipe

So let's get started.

1. Take the meat, fry it until golden brown, remove it from the pan and fry the onion in half rings in the same fat. Place the meat back in the pot.
2. Stir the onion and meat, heat them for 5 minutes and add the carrots, chopped (not grated!).
3. Fry everything for 2-3 minutes without stirring, then mix all the ingredients and fry for 10 minutes, stirring gently.
4. Add spices, fry a little more and cover with boiling water.
5. Next, you need to add pepper and barberry berries.
6. Simmer the dish over low heat until the water has completely evaporated. This usually takes from 40 minutes to an hour and a half. About 10 minutes before the end of cooking, the meat part needs to be slightly salted.
7. When the meat part (zirvak) is ready, you need to make the fire maximum, put the unpeeled head of garlic and washed, well-dried rice in a saucepan, then slowly pour in boiled water - it should cover the rice by 2-3 cm.
8. Bring the dish to a boil, then reduce the heat and cook until the rice comes out from under the water, while it should be half cooked.
9. Next, you need to put a plate on the rice, close the pan with a lid, make the fire minimal and simmer the pilaf for another 20 minutes.
10. At the end of cooking, remove the pilaf from the heat, stir and serve immediately.

Pork pilaf in a cauldron

The dish is quite high in calories, it is better to eat it for lunch.

Ingredients:

• 200 g of pork;
• 200 g of rice;
• 200 g carrots;
• 200 g onions;
• 40 ml of vegetable oil;
• 1 clove of garlic;
• salt, ground black pepper - to taste.

Cooking like this:

1. Pour vegetable oil into the cauldron, heat.
2. Cut the meat into pieces, fry until tender on all sides.
3. Cut the onions into half rings, put them on top of the meat.
4. Grate or chop the carrots, add to the bulk, stew the products.
5. Pour in the washed rice, pour in warm water, it should cover the food with two fingers.
6. Season with salt to taste, add black pepper.
7. Put a whole head of garlic 10-15 minutes before the end of cooking.
8. Warm up until the water evaporates, turn off the fire, let the dish come under the lid.

Vegetable salad can be served with pork pilaf.

Loose pilaf with chicken

Delicate and aromatic treat with poultry meat. The dish is suitable for a children's table

We will need:

• 750 g chicken;
• 600 ml of water;
• 400 g of rice;
• 350 g carrots;
• 1 large onion
• 1 head of garlic;
• O italian herbs, hard pepper - 5 g each;
• cumin, thyme, turmeric, salt - 5 g each.

Cooking method.

1. Wash the rice, add to warm water, leave for 40 minutes.
2. Peel the onion, cut into half rings. Grate the carrots, peel the garlic and divide into wedges.
3. Wash the chicken, chop into medium-sized pieces.
4. Pour vegetable oil into the pan, put the chicken, fry until delicious.
5. Pour in onions, brown, add carrots, heat all together for 4 minutes.
6. Salt the mass, add cumin, thyme, hot pepper, turmeric, Italian herbs. Pour in 550 ml of water, add garlic.
7. Bring the mixture to a boil, simmer covered over low heat for half an hour.
8. Add rice, add some water, simmer pilaf for 25 minutes. When serving, remove the garlic.

Decorate the pilaf with parsley sprigs.

Lamb pilaf recipe

Simple pilaf without spices and dried fruits, the dish is quickly prepared.

Required components:

• 2 liters of water;
• 1 kg of stewed lamb;
• 400 g of rice;
• 100 ml of vegetable oil;
• 3 medium onions;
• 3 medium carrots;
• 2 head of garlic;
• ground red pepper and salt - to taste.

Preparation:

1. Warm up the cauldron, pour in refined vegetable oil, fry the lamb.
2. Cut the onion into half rings, carrots into bars or strips.
3. Put onion to meat, fry for 10 minutes, add carrots, simmer for 25 minutes, heat - medium, stir.
4. Add salt, red ground pepper, lower the heads of garlic to the center.
5. Rinse the rice, put on top of the roast.
6. Pour in hot water, it should cover the food by 1 centimeter.
7. Simmer under the lid for 15 to 20 minutes, the heat is low.

When serving, put the meat on top, garnish with herbs.

How to cook pilaf in a cauldron

You need to know how to cook traditional pilaf. To help - a step-by-step recipe and the right products.

Composition:

• 1 kg of fatty meat pulp;
• 720 g basmati rice;
• 60 g dark raisins;
• 2 medium onions;
• 2 large carrots;
• 2 heads of garlic;
• 1 glass of vegetable oil;
• cumin, coriander seeds, salt - 1 tbsp each. (incomplete).

Step by step recipe:

1. Peel and chop the carrots into coarse strips without using a grater. Cut the onions into half rings. Peel the garlic cloves.
2. Rinse and dry fatty meat.
3. Heat refined vegetable oil, fry vegetables and sliced ​​meat. Roasting time - 6-7 minutes.
4. Add washed rice.
5. 17 minutes after the start of frying the zirvak, add salt, cumin, coriander to it.
6. Put cereals on top, pour in water. The liquid should cover the food.
7. Simmer the pilaf until the liquid evaporates.
8. Add dark pitted raisins, salt. Squeeze a few heads of garlic into the rice.
9. Darken the dish for another half hour, then cover the cauldron with a blanket and let stand for 20 minutes.

When serving, remove the garlic, garnish the pilaf with herbs.

Pork pilaf in a slow cooker

To make the dish tasty and appetizing, you need to prepare a good roast.

You will need:

• 500 g pork ribs;
• 150 ml of vegetable oil;
• 4 medium carrots;
• 2 cups long grain rice
• 2 medium onions;
• 1 head of garlic;
• 1 d.l. salt
• ground black pepper, barberry, turmeric, paprika, suneli hops to taste.

Cooking steps.

1. Soak long rice in hot water, then rinse with warm water.
2. Pour the groats into the multicooker bowl. Set the "Fry" mode for 20 minutes.
3. Heat vegetable oil, put onions, fry until golden brown.
4. Add the pork chopped into pieces, fry all together for 5-7 minutes.
5. Cut the carrots into strips, put in the roast, mix, heat for 5 minutes.
6. Pour boiling water over meat and vegetables, add spices for pilaf: ground black pepper, barberry, turmeric, paprika, hops-suneli. Set the "Extinguishing" mode for 20 minutes.
7. Add washed rice, salt, add 500 ml of boiling water so that the water covers the rice by 2 fingers. Add a whole head of garlic.
8. Close the multicooker, cook in the "Pilaf" mode for 40 minutes. When ready, mix the groats with meat.

Serve pilaf with fresh herbs and vegetables.

Uzbek pilaf with lamb

Lamb is traditionally used to create the Uzbek or Samarkand sawdust. Pilaf is the main dish of the East.

Ingredient List:

• 1 kg of lamb;
• 1 kg of carrots;
• 1 kg of rice;
• 300 ml of vegetable oil;
• 4 onions;
• 2 dry hot peppers;
• 2 heads of garlic;
• 1 tsp coriander seeds;
• cumin and dried barberry - 1 tbsp each;
• salt to taste.

Recipe step by step:

1. Rinse the rice well. Wash the meat thoroughly and cut into cubes.
2. Peel the carrots and 3 onions.
3. Cut the carrots into 1 cm thick bars, the onions into half rings. Peel the garlic, do not separate the slices.
4. Warm up the cauldron well, pour in vegetable oil.
5. Add a whole peeled onion, fry until black, then remove and discard.
6. Fry the chopped onion for 7 minutes, add the meat, fry together until golden brown.
7. Add carrots, fry everything together for 3 minutes, do not stir, then mix and heat, stirring slightly for 10 minutes.
8. Grind coriander and cumin with your fingers or in a mortar and pestle. Add spices to the roast, season with salt, add barberry.
9. Reduce heat to medium, cook for 8-10 minutes until carrots are tender. Pour in boiling water, it should cover the food by 2 centimeters. Put hot peppers, extinguish the zirvak for 1 hour.
10. Put the pre-soaked cereals on the frying in an even layer, pour boiling water in a layer of 3 cm. The water should be absorbed.
11. Put the heads of garlic and drown in the mass, continue to simmer the pilaf until cooked. Turn off the stove, cover the food with a flat plate, on top - a lid. Let stand for half an hour.

When serving, garnish pilaf with stewed garlic heads and herbs.

Beef pilaf

The classic recipe for hearty and beautiful dish for family dinner or celebration.

We will need:

• 500 g of beef;
• 500 g carrots;
• 350 g onions;
• 200 ml of vegetable oil;
• 1.2 liters of water;
• 3 cups parboiled rice
• 1 head of garlic;
• 1 pinch of hot pepper;
• cumin, dried barberry, ground black pepper - ½ tsp each;
• salt and turmeric - 1 tsp each

Cooking like this:

1. Cut the carrots into small strips with a knife or with a vegetable cutter. Cut the onion into small cubes.
2. Cut the beef into medium-sized pieces.
3. Heat vegetable oil in a cast-iron pan or cauldron, fry the beef until crusty.
4. Add vegetables, simmer all together for 5 minutes.
5. Pour in salt, dried barberry, cumin, hot ground pepper, black pepper, turmeric. Mix the ingredients, simmer covered over low heat for 35-40 minutes.
6. Pour in boiling water, bring to a boil, add pre-washed rice. Cover the pilaf with a lid and simmer for 20 minutes.
7. Add the head of garlic, continue simmering for another 15 minutes.
8. Remove the finished dish from the heat, stir, wrap the cauldron with a blanket, let stand.

Serve the dish hot, garnish with herbs.

Cooking in Azerbaijani

The difference in cooking pilaf in Azerbaijani from Uzbek pilav is that rice is cooked separately from vegetables.

Required products:

• 700 g long grain rice;
• 700 g lamb;
• 200 g butter;
• 150 g dried apricots;
• 100 g of prunes;
• 100 g chestnuts;
• 100 g raisins;
• 2 medium onions;
• 1 egg;
• 1 tsp turmeric;
• salt.

Cooking:

1. Soak rice in cool water, salt, leave to swell for 2 hours.
2. Cut the lamb into pieces, boil in salted water, remove the foam.
3. Wash dried apricots, pitted raisins, dried prunes. Pour boiling water over for 10 minutes. Make cross cuts on the chestnuts. Blanch for 5 minutes. Discard in a colander, pour over with cool water, remove the skin. Put the peeled fruits in water, cook for 7 minutes, the heat is low.
4. Peel the onion, cut into strips.
5. Heat the pan well, melt the butter, fry the onions until golden brown.
6. Add dried fruits to the pan, put the meat. Simmer for 15 minutes, stir. Boiling water can be added if necessary.
7. Strain the rice, boil in a new portion of water, salt, and drain in a colander. It is important not to overcook the product.
8. In a small container, mix 5 tbsp. boiled long rice with turmeric and chicken egg.
9. Melt the butter separately (leave 5 g), add salt and turmeric. You can use a water bath or microwave. Lubricate with the remaining butter cauldron or frying pan with thick walls. Put the egg mixture on the bottom. The next layer is fig. Saturate with spice oil. Cover with a plate, then a lid, simmer over low heat. When serving, place the meat on top of the rice.

Decorate the pilaf with dried fruits.

Real Tajik pilaf

For classic pilaf, lamb and fat tail fat are used.

Ingredients:

• 2 kg of lamb;
• 1 kg of onions;
• 1 kg of carrots;
• 1 kg of rice;
• 250 g fat tail fat;
• spices, garlic, salt.

Cooking steps.

1. Cut the meat into large pieces. Grind fat tail fat. Warm the cauldron red-hot, add fat, heat until cracklings appear, remove the pieces. Put meat in fat, fry, stirring occasionally.
2. Peel the onions, cut into thin half rings, add to the meat.
3. Peel and cut the carrots into bars, add half of the product to the cauldron, fry.
4. Add the rest of the carrots, cover with water. Add salt and spices to taste, cook everything together until the meat is cooked.
5. Add the rinsed rice, place the head of garlic in the center. Cook until tender under the lid.
6. Pierce the rice several times with a stick. The fire is weak, the extinguishing time is 20 minutes. Hold the pilaf under the lid and serve.

For Tajik pilaf, you can use cumin, black and ground hot peppers, coriander, barberry, dried garlic, paprika, saffron.

With the addition of dried fruits

An original dish, for cooking pilaf with dried fruits, you can use dates, figs, cherry plums, dried plums, dried apricots, dried apples, raisin.

Would need:

• 500 g long grain rice ;;
• 300 g butter;
• 100 g of honey;
• 50 g of nuts;
• dried fruits - 80 g each;
• cardamom, vanillin, cinnamon - ¼ tsp each

Preparation:

1. Rinse the rice well.
2. Put butter, salt in a liter of boiling water, add rice, cook over low heat.
3. Fry dried fruits and nuts in a saucepan in butter. Add natural honey, hot water. The liquid should cover the dried fruit by two centimeters. Cook for five minutes. Recommended spices are cinnamon, vanillin, cardamom.
4. Put the finished rice on a dish, pour over the dried fruit sauce.

For cooking, it is better to use light honey, nuts - if possible and desired.

Pilaf is one of the most common dishes not only in the Middle East, but also in Slavic countries. This is explained by the high taste, and ease of preparation. Pilaf can be eaten the next day in a heated form - it perfectly retains its original taste.

Each housewife has her own signature dish recipe. One of the most popular is crumbly pilaf. Initially, it was customary to cook the dish in a cauldron, but now modern technologies make it possible to simplify cooking and cook crumbly pilaf in ordinary dishes and even in a slow cooker.

Loose pilaf: recipe with photo

This recipe is designed for the preparation of crumbly pilaf in a cauldron. And it will be cooked on pork ribs.

We will need:

• 600 g of rice;
• 5-6 chopped pork ribs;
• 3 medium carrots;
• 3 medium onions;
• 50-70 g of vegetable oil;
• spices: paprika, cumin (cumin), barberry;
• salt pepper.

Cooking zirvak (gravy):

1. Heat the cauldron, pour in vegetable oil.
2. Put one onion in hot oil (after the appearance of haze) and fry until golden brown (to remove bitterness from the oil and give it a peculiar taste).
3. After that, take out the onion and dispose of it.
4. Do not turn down the fire; cooking continues over high heat.
5. Put ribs in a cauldron and fry until golden brown.
6. Add the remaining onion, cut into half rings, and fry until golden brown.
7. Cut the carrots into cubes, add to the cauldron. Fry with ribs and onions for about 5 minutes.
8. Fill the boiler with hot (even boiling water) water until the contents in the cauldron are completely covered.
9. Add spices, salt, pepper to taste, cover, bring to a boil over medium heat.
10. When boiling, reduce heat and simmer over low heat for about an hour.

Cooking rice:

1. Sort the rice, rinse and soak in cold water for a quarter of an hour.
2. Drain the water and cover the zirvak with an even layer of rice.
3. Without damaging the rice layer, pour hot water in a thin stream into the cauldron until it reaches a level of 2-3 cm above the rice.
4. Season to taste, cover and wait to boil.
5. Reduce heat and leave to sweat for 20 minutes.
6. After adding rice to the cauldron, the contents do not need to be stirred until the end of cooking - then the dish will not turn out crumbly.
7. Remove the pot from the heat and, without removing the lid, set aside for another 15 minutes.
8. The crumbly pilaf is served as follows: turn the cauldron onto a dish so that the rice is on the plate, and the zirvak is on top. If desired, you can add greens and serve with lightly salted tomatoes.

How to cook crumbly pilaf in a slow cooker

This recipe for crumbly pilaf in a slow cooker is designed for 6 servings. The total cooking time for this dish takes about an hour.

You will need the following ingredients:

• 1 glass of rice (160 ml);
• 200 ml of water;
• 0.5 kg of meat (chicken, beef, lamb or pork);
• 50 ml of vegetable oil;
• 1 onion onion;
• 1 carrot;
• 1 tsp salt;
• 1 tsp favorite seasoning.

Step-by-step cooking instructions:

1. Rinse and dry the rice.
2. Cut the meat into pieces measuring 1.5 × 1.5 cm.
3. Chop the onion, grate the carrots.
4. Pour oil into a multicooker bowl and turn on the "Baking" (or "Fry") mode.
5. Put cubes of meat on hot oil, fry for 10 minutes until golden brown.
6. Add carrots and onions, wait another 10 minutes, until the carrots soften and the onions become translucent.
7. Pour rice into a bowl and fry for about 15 minutes, stirring occasionally.
8. Turn on the "Stew" (or "Pilaf") mode, add water, salt, seasonings and cook for half an hour.

Here is crumbly pilaf and ready. You can serve it with vegetable salads, sauces, but it can also be served as a full-fledged independent dish.

Loose pilaf in a slow cooker: cooking secrets

Sticky rice is an actual problem in the kitchen of many housewives. Often cooked pilaf resembles sticky rice porridge... As a rule, these are the mistakes of young, inexperienced hostesses. Some consider the task of making crumbly pilaf an impossible task. This is a big misconception.

To get pilaf grain to grain, you just need to know some of the nuances:

1. Rinse the groats well. The gluten in the rice makes the food sticky and you need to rinse the cereal at least 10 times to get rid of the rice gluten.
2. After washing, the rice must be dried. For example, lay out on a towel.
3. To ensure maximum crunchiness of the dish, the rice must be fried before cooking.

If you follow all the above instructions, your pilaf, cooked in a slow cooker or in a cauldron, will have a rich rich taste, a wonderful aesthetic appearance and will undoubtedly turn out to be crumbly.