How to cook delicious pilaf with lamb. Uzbek lamb pilaf.

Today we will reveal the secrets of cooking delicious Uzbek lamb pilaf. Saturation, originality and unique aroma of this dish allowed him to take a well-deserved championship among the dishes of Asian cuisine.

How to cook Uzbek lamb pilaf in a slow cooker?

Ingredients:

• fresh lamb - 0.4 kg;
• - 0.3 kg;
• hot water - 0.5 l;
• onion - 90 g;
• carrots - 145 g;
• small hot pepper (optional) - 1 pc.;
• garlic - 1 head;
• refined vegetable oil - 140 ml;
• zira or ground coriander - 10 g or to taste;
• dried barberry - 10 g or to taste;
• salt.

Cooking

We wash the rice well until the water is clear and soak for at least thirty minutes, and ideally for two hours. We wash the fresh lamb flesh with cold water, dry it from moisture residues using napkins or paper towels, and cut it into medium-sized slices. Peel and chop into cubes or half rings onion and cut the peeled carrots into strips.

Pour vegetable oil into the capacity of the multicooker, select the “Baking” or “Frying” function on the display, depending on the model, and let the oil warm up well. Then we lay the prepared lamb and fry until the slices are golden brown for thirty minutes, stirring occasionally. Then add the onion and fry for another fifteen minutes. Now we throw the straws of carrots and also fry it until soft.

We season the dish with zira or coriander, throw in dried barberry, ground black pepper, mix everything well and lay the soaked and washed rice again. We warm the water to a boil, add it to taste and pour it into the bowl of the device. Do not mix the contents of the multicooker. We wash the head of garlic and, if desired, a pod of bitter pepper and melt them into the rice mass. We close the lid of the device, change the previous program to the “Pilaf” mode and cook until it ends.

When ready, mix the pilaf, close the lid of the multicooker again and keep the dish in the “Heating” mode for another fifteen minutes.

Ready fragrant lamb pilaf is served with fresh vegetables and pickled onions. Enjoy your meal!

How to cook Uzbek pilaf with lamb in a cauldron?

Ingredients:

• fresh lamb - 0.55 kg;
• rice for pilaf - 0.6 kg;
• onion - 160 g;
• carrots - 280 g;
• chili pepper - 1 medium sized pod;
• garlic - 1 head;
• refined vegetable oil - 220 ml;
• - taste;
• ground black pepper - to taste;
• salt.

Cooking

Initially, we wash the rice groats very carefully, pour them with slightly salted water and leave for two hours.

In the meantime, prepare all the ingredients for the pilaf. We wash the lamb, dry it thoroughly from moisture with a paper towel and cut into medium-sized pieces. We clean the onions and chop them into half rings, and the carrots into thin strips.

Now pour vegetable oil into a cauldron and set it on a strong fire. It is necessary to calcine the oil well before the pilaf components go into it. Put in the prepared lamb. When the slices of meat acquire a golden hue, add onions and also fry until golden brown. Now add the carrot strips, distributing it over the meat with onions, and reduce the heat a little. From this moment until the end of the cooking process, it is not recommended to stir the dish.

When the carrots are a little browned, pour in a small portion of hot water, cover the cauldron with a lid and let the contents simmer for about fifteen minutes. At this stage, add spices for pilaf, ground black pepper, washed head of garlic, chili pepper and lay the rice, after draining the water from it. Level it with a spoon over the surface and pour in hot water so that it covers the dish by two centimeters. We add fire and cook the dish until the rice groats completely absorb moisture. Then we make several punctures to the very bottom of the cauldron and pour a few tablespoons of hot water into them. We cover the cauldron with a lid, reduce the heat to a minimum and simmer the dish for about another twenty minutes.

Real Uzbek pilaf not easy to prepare. The best pilaf is cooked on an open fire in a cauldron. At the same time, it is very important at all stages of preparation to observe the correct temperature regime. Therefore, when preparing pilaf according to the proposed recipe, you should be very careful about the instructions "reduce - increase the fire."

Lamb pilaf We start cooking 3 hours before serving.

Ingredients for 10 servings:

• lamb (loin or pulp from the sternum) - 1 kg.
• lamb bones (ribs or vertebrae) - 700 - 800 gr.
• fat tail fat - 100 gr.
• Alanga rice - 1 kg.
• medium bulb - 2 - 3 pcs.
• red carrot - 1 kg.
• garlic - 2 heads
• refined vegetable oil 250 gr.
• zira - 1.5 teaspoons
• paprika - 1 teaspoon
• barberry - 1 teaspoon
• red hot peppers – ⅓ teaspoon
• salt.

Recipe for Uzbek lamb pilaf:

1. We cut the lamb pulp into 8-10 pieces, fat tail fat into cubes with a side of about 1 cm. Chop the carrots into strips about 2 mm wide, 5-6 cm long. Cut the onion into half rings. At the whole head of garlic, cut off the root part and remove the upper layers of the husk, leaving only the thinnest.
2. To prepare zirvak (“non-rice” part of pilaf) in a cauldron at maximum heat, heat the oil until the first haze appears. We put pieces of tail fat in a cauldron and melt them until they decrease in volume and until a light golden color appears. Transfer the cracklings to a plate with a slotted spoon. We put the bones in the cauldron and fry them until dark brown, stirring occasionally.
3. Add the onion to the pot, fry until light yellow color, stirring constantly. Then lay out the meat. Fry, stirring constantly, until the liquid evaporates and the meat becomes golden - Brown color. Add carrots and cook, stirring gently, until lightly browned.
4. Next, the “first water” stage: pour 1.25 liters of hot water into the cauldron. Set aside a little zira, grind the rest and pour into zirvak. Then, after the zira, add the rest of the spices, melt them in the zirvak.
5. We lower whole heads of garlic into zirvak. We reduce the fire to low and simmer for 40 - 50 minutes. In the middle of the process, add about 3 teaspoons of salt and try. Zirvak should be salted, given that rice will be added to it. Remove the heads of garlic and set them aside for a while.
6. Simultaneously with the beginning of the stewing process, we wash the rice in 7 - 8 waters. Pour rice with warm (37 ° C) boiled water and salt generously. We leave for 20 - 25 minutes. The water must completely cover the rice, otherwise it will be brittle.
7. When the zirvak is ready, drain the water from the rice. We level the zirvak and carefully shift the rice in an even layer on the surface of the zirvak. Rice should only lie on the zirvak, and not mix with it.
8. Stage “second water”: carefully pour hot boiled water onto the rice through a slotted spoon so that it does not “hit” the rice layer and leave no ruts on it. Pour in enough water so that it barely reaches the top grains of rice. Level the rice again and lightly salt it.
9. Next is a very crucial moment. Strong streams of steam should so process the rice that it takes the water it needs. We increase the fire to the maximum so that the water and zirvak boiled evenly and began to steam a layer of rice. The water should evaporate to the level of the zirvak layer. If a lamb pilaf cooking in a pan with a flat bottom, it may happen that the steam comes out too slowly or is distributed unevenly. In this case, you can very carefully turn the rice over in layers, moving the far layers to the middle, and the central ones to the edges. This procedure must be carried out very carefully, trying not to touch the zirvak layer and not damage the rice.
10. The next stage is the “closing” of the pilaf. This means that the pilaf will be ready in 30 minutes. In order to find out when it is time to close the pilaf, we try one grain of rice. It should be almost ready, dryish, but homogeneous inside. If a crispy, dense part is felt inside the grain, then the rice needs more water. Add more hot water carefully (see point 8). Evaporate again and try again.
11. Put the garlic on the rice. With a slotted spoon, carefully collect rice from the walls to the center in a hemisphere. Immerse garlic in rice. In rice with a stick, we make several punctures (drainage holes) to the bottom of the cauldron. Level the rice layer above the holes. Rub the remaining cumin in your fingers and sprinkle on the pilaf. Close the cauldron tightly with a lid and reduce the heat to a minimum.
12. After 30 minutes, remove the lid and very carefully, starting from the walls, prying with a slotted spoon and shaking, shift the rice layer by layer, getting to the zirvak. Put the garlic on a plate. Then carefully, with movements from the bottom up, carefully lift the meat, carrots and onions, shaking them onto the rice. We set aside the meat and, removing the bones, cut it into smaller pieces. Mix everything evenly Uzbek lamb pilaf put a slide on a wide dish, put the chopped meat on top and raise the heads of garlic.

Lamb pilaf is one of the varieties of the oldest Muslim dish, the recipe of which requires compliance with many rules. Cooking a real oriental dish is within the power of not only ashpaz - recognized masters of pilaf.

Let's try to use proven recipes and cook the most delicious and correct pilaf.

Well, what can be difficult in cooking pilaf? One has only to cook rice, fry meat, add a couple of spices - and that's it!

We assure you that the dish obtained according to such a recipe can hardly be called pilaf. The process of preparing such a meal, simple at first glance, is a real art that does not tolerate negligence. No wonder the recipe for real pilaf is the subject of ongoing controversy. After all, in fact, as the ancient legend says, there are as many types of this dish as there are cities in the Eastern world.

History of the dish

An unusually tasty and fragrant dish called "Pilaf" can be safely attributed to one of the oldest recipes in the world. It traces its roots back to the times when the eastern peoples were just beginning to cultivate rice, while the real homeland of pilaf is still a mystery.

There are several thousand recipes for preparing this dish, since over its centuries-old history, pilaf has acquired its own traditions in each of the eastern and Muslim countries. Its main feature lies in the combination of two components of the dish: the cereal part and the meat part, called in Uzbek “zirvak”.

If in the Central Asian countries zirvak and cereals are combined immediately for further preparation, then in a number Eastern countries these components are prepared separately, then to be combined on a plate. But whatever the technology of cooking pilaf, its most important secret remains right choice grain varieties.

Today, pilaf is a common everyday dish in Russia as well. In choosing the cooking technology for this dish, preference is given to Uzbek pilaf, the main ingredients of which are rice and lamb, supplemented with spices and vegetables. Pilaf is often boiled over a fire if the weather and mood permit.

At home, the dish is cooked in a traditional cauldron with durable walls or in a modern slow cooker, which allows you to achieve an unsurpassed taste and aroma even for inexperienced housewives.

Recipe for Uzbek pilaf with lamb in a cauldron

Let's consider a classic version of a traditional dish that does not require technical difficulties or the presence of rare ingredients. This is a recipe for a real family meal, which can be safely called easy and affordable. If desired, such a recipe can be adapted for a fire.

So, to cook traditional Uzbek lamb pilaf, you will need:

• 0.5 kg of cereals.
• 0.5 kg of lamb meat.
• 0.3 kg of carrots.
• 3-4 medium sized onion heads.
• 50 grams of lamb fat.
• Head of garlic.
• 150 ml vegetable refined oil.
• Spices to taste (usually take barberry, turmeric, zira, cumin).

Step by step cooking process:

1. Rice is washed in advance to clear water and soaked for 1-10 hours.
2. An important stage is the calcination of the cauldron. Oil is poured into the dishes and mutton fat is placed, after which they are calcined until the oil is hazy and golden. Some chefs also advise to chop an onion head on a fork and fry it in a cauldron almost to blackness so that it gives off its flavor to the oil. Of course, the onion is then thrown away.
3. The meat is cut into small cubes, removing all the fascia and tendons. Onions are chopped in half rings, carrots are cut into oblong bars 1 cm thick.
4. Onions are sent to the cauldron, after 7 minutes - meat. After the meat acquires a fried crust, carrots are added and fried all together for 10 minutes.
5. Now comes the turn of spices and cereals. They are laid out on meat, after which boiling water is poured. Water should cover the rice with a layer of 1.5-2 centimeters. Boiling water is poured very carefully, because it can violate the integrity of the cereal!
6. Pilaf is brought to a boil over high heat. Within 5-7 minutes, the water should boil away from the surface of the rice, after which the head of garlic (peeled, but not divided) is pressed on top, transferred to moderate heat and covered with a lid. In no case should you mix the zirvak and the cereal part before the pilaf is ready!
7. After 30 minutes the dish is ready! Rice and zirvak are mixed and served with prunes or other dried fruits.

Lamb pilaf in a slow cooker

This is a modern version of an oriental dish that connoisseurs even refuse to call pilaf. Of course, such a recipe for a dish is far from the traditional art of cooking. However, the slow cooker allows you to achieve a decent result, because the pilaf turns out to be surprisingly rich and fragrant.

Necessary ingredients for cooking in a slow cooker:

• 0.5 kg lamb.
• 2.5 multi-cups long grain rice
• 5 multi-cups of boiling water.
• 5 st. spoons of refined vegetable oil.
• 1-2 onion heads.
• Medium sized carrot.
• Head of garlic.
• Spices.

Step by step recipe:

1. As in the case of a cauldron, the multicooker bowl can also be calcined with vegetable oil - pilaf will be even tastier.
2. Place the onion in a heated bowl and fry until golden brown. Then add the meat, then comes the turn of the carrots. The sequence can be changed, the main thing is not to start with carrots, as it burns faster. Fry zirvak should be no more than 5-7 minutes.
3. Vegetables with meat must be evenly distributed on the bottom of the multicooker, then add spices, pre-soaked rice and boiling water. Connoisseurs advise pouring water through a slotted spoon or over a spatula so that the ingredients do not mix ahead of time, and the rice does not deteriorate.
4. In the middle of the rice, stick a head of garlic, peeled from the top husk. The slow cooker is closed and the “pilaf” mode is set. If there is no such mode, you can choose "buckwheat" or "rice". As a last resort, any multicooker is equipped with a “extinguishing” function, in which the timer should be set for an hour.
5. After the multicooker finishes work and notifies you with a special signal, you should not rush to turn it off. It will switch to the “heating” mode, in which the pilaf should “reach” for half an hour. It is recommended to thoroughly mix the dish before “heating”. Before the multicooker finishes working in the main mode, the pilaf must not be disturbed.

Secrets of the most delicious pilaf

According to an ancient legend, a certain mullah shared a recipe for real lamb pilaf with the Uzbek warrior Tamerlane. He advised to use the oldest cauldron, oozing from fat, so that the smell from the divine food could reach Allah himself.

Connoisseurs say that there is some truth in the legend - the traditional dish really turns out much tastier if you cook it in a smoked, “tested” cauldron, soaked in the aromas of pilaf.

Unfortunately, not every housewife has such a cast-iron "rarity".

But there are other tricks that will help you cook truly the right lamb pilaf:

• When choosing a rice variety for a dish, you should not get carried away with Thai or Indian varieties. It is not recommended to take steamed rice either - it is unlikely that it will give the dish the desired consistency. It is best to cook pilaf from long-grain varieties of cereals, among which the Uzbek dev-zira is especially popular.
• Much depends on what part of the lamb to take for pilaf. It is advisable to choose a breast or shoulder blade. Any back part will do, the main thing is that the meat is fresh.
• The third of the most important secrets of a successful pilaf is the right choice of dishes. In a thin-walled pan, pilaf will never work - it will simply burn. Cast iron cookware with thick walls and a rounded bottom that evenly distributes heat is ideal. In such dishes, you can cook a dish on a fire. The most the best dishes for pilaf - a cauldron, but modern technologies allow you to cook it in a multicooker bowl.
• Spices are a matter of taste. But if there is a desire to bring the dish closer to the classic Uzbek version, connoisseurs recommend taking the finished mixture on the market.

Not only in a cauldron you can cook delicious pilaf, it turns out that a wok is also ideal for this. And if your kitchen has such dishes, try making pilaf in it, because it's not at all difficult.

Lamb pilaf is undoubtedly an excellent dish, I usually add a couple of ripe tomatoes to it, so the pilaf turns out to be much juicier, and, in my opinion, it tastes even better.

If you like a traditional dish of Uzbek cuisine, then I suggest an amazing option for a note - a recipe for cooking pilaf with eggs, vegetables, different types meat and aromatic spices.

I propose to note the classic recipe for devzira pilaf with lamb, vegetables and spices. Do you want to experience the real pleasure of cooking? Then hurry to the kitchen, remembering the recipe.

This simple recipe for bonfire lamb pilaf looks like it was made for spring or autumn trips to nature! Indeed, in the summer it is hot to cook it, but for warming, but as a snack ... It is eaten in an instant!

Children especially like this version of pilaf, but adults always eat it with pleasure. Pilaf with lamb and dried fruits is prepared quite simply, I suggest you make it for dinner today.

An unusual pilaf in dough at home will surprise even the most capricious guest, and you can cook it in just 2 hours. If you have a slow cooker, you can try this recipe for it too.

I want to offer you a classic recipe for pilaf with lamb ribs - on tail fat, in a cauldron, with all the spices and additives. It turns out very tasty, and for this it is worth trying, right?

If you want to make a truly traditional dish, then it is best to cook pilaf in a cauldron on the stove at home. Thanks to the cauldron, pilaf will turn out perfectly tasty.

Real Kazakh pilaf, as expected, is prepared from lamb with the addition of dried apricots. If you make this dish correctly, then it turns out incredibly tasty - it is impossible to tear yourself away from it.

The most delicious and fragrant pilaf is Azerbaijani, if you cook it correctly, it turns out so amazing that all other options for pilaf simply fade against its background, believe me.

I share with you classic recipe Uzbek lamb pilaf. Cooking, of course, takes a long time, but it is not at all difficult. It is worth trying once to make sure that the classic always wins!

I want to tell you how I cook Uzbek lamb pilaf at home. In fact, everything is very simple, even a beginner can handle it! So I recommend that you try to make it, it will be delicious!

I want to tell you how I made a delicious lamb pilaf in a slow cooker at home! It took minimal effort, and the dish turned out to be truly hearty and juicy. Try it!

Around the pilaf is a caravan of cooking secrets. The recipe is so sacred that it’s scary to cook! The cauldron needs a special, cast-iron, necessarily 20 liters, otherwise the pilaf will not work. Spices must be carried on a camel in a silk bag. And rice is only dev-zira.

And pour it at the right angle when the sun rises over Tashkent. And in general, go away woman, this tricky business is pilaf!

Once my mother told me, either a joke or the truth, that my great-great-great-grandmother was an Uzbek. This is a reason for my husband to drive me into the kitchen when he wants pilaf. I had to squint my round Russian eye and learn how to cook this mysterious dish.

I do not yet have a cauldron or a camel to go for rice and spices. And there is swimming. And very tasty! Fatty, sweet, crumbly. Neighbors pull their noses from the entrance - what does it smell like here? Do you keep a teahouse underground? No, this is pilaf from an IKEA saucepan, without secrets, without secrets, every housewife is in the mind and on the shoulder. Come in, taste Uzbek pilaf from Russian hands. Well, or from half-Russian, if my mother was not joking.

READ THE INSTRUCTIONS CAREFULLY before prescribing.

• HOW TO CHOOSE MEAT FOR PILAF?

True pilaf is made from lamb.

The lamb is divided into 6 parts: from head to tail.

But only 4 are interesting for sale: shoulder blade, square (loin) and sternum, saddle, ham.

Click on the picture, it will enlarge. The diagram shows which part is where. With a slight difference in names, but the essence is the same :)

Carre and saddle are suitable for baking and beautiful serving. These are lamb ribs.

But the shoulder blade and ham are suitable for pilaf and stew. The ham is fatter, the shoulder blade is leaner and smaller. If you take meat from the market, no one will cut you a piece of these parts. For a small family, take a spatula, enough for 2 dishes. But ham is better. Ask to cut the meat into several parts, freeze the excess.

Be sure to buy a chicken. Kurdyuk is the fat that fat-tailed rams have. You will not find it in large stores, only in the market, or in small departments with fresh meat. It is fat tail that makes pilaf a fragrant fatty dish with crumbly rice, and not porridge with meat.

• WHAT SPICES AND RICE TO TAKE FOR PILAF?

We need good rice! Get Jasmine. Last but not least, basmati. Our Kuban will not work, it is too rich. Traditionally, pilaf is made from dev-zira rice. But where can you find it...

Spices. In the same place in the market, look around if there is a stall with spices? Buy a mix for pilaf. It's safe, trust the merchant. Or buy a bag of the mixture in the store. But in my experience, market spices are richer and tastier.

You can make your own set of spices. The main ingredient is zira (cumin). It already has red pepper, paprika, turmeric, barberry, garlic, etc.

Follow three rules:

1. fat meat
2. crumbly rice
3. fragrant spices.

And half the battle is over.

Cooking time: 1.5-2 hours.

What you need (for 2-4 servings):

• Lamb 300-400g.
• Kurdyuk 30-50gr.
• Rice Jasmine 200g.
• Spices for pilaf
• Garlic 4-5 tooth
• Bulb onion 2-3 pcs.
• Carrots 200-300 gr.
• Thick-walled saucepan or cauldron.

Recipe:

1. Prepare the meat. If it is dirty, wipe with a damp cloth and then dry with a dry one. This is necessary so that the water does not shoot oil in the pan. Chop it into small pieces about 4x4 cm.
2. Cut the chicken into small pieces and throw into the pan. The more fat tail, the fatter the pilaf. Turn on the fire. Kurdyuk will begin to melt and dissolve fat. Make sure it doesn't burn. As soon as there is enough fat, remove the cracklings from the pan - they can only be thrown away.

If you have little or no fat tail, and even no fat on the meat itself, it will be difficult to achieve fat content and flavor of pilaf. But that's no reason not to cook. Just heat up a LOT of vegetable oil in a saucepan.

1. Meanwhile, coarsely chop the onion. There must be a lot of it. Equal meat, onions and carrots. Add the onion to the pot. Did you forget to take out the greaves? Fry until golden brown, then add the meat. Fry for 4-5 minutes, uncovered, over high heat. Do not stir too often so that the meat is fried rather than stewed. But also be careful not to burn.
2. Meanwhile, chop the carrots into thin strips. No, you can't on a grater! Chop with a knife. We want pilaf, not porridge, right? Add to saucepan, stir. Fry over high heat for 3-4 minutes. until soft. Then add spices, 4-5 teaspoons, there are no many spices in pilaf. Stir.
3. Boil water in a kettle. Pour into a saucepan so that the water covers the contents by 1-2 cm. This is called zirvak. Salt. So that it tastes a little bit salty. We won't salt anymore. Reduce the fire to low. Peel and crush the garlic cloves with the flat side of a knife. Throw in zirvak. Cover with a lid and simmer for 30-40 minutes. on very low heat.

Has it been 40 minutes?

1. Boil water in a kettle. Turn on the fire under the pan at full power! FULL! Spread the rice evenly over the entire surface. DO NOT MIX! Flatten the rice, smooth. Pour boiling water in a jet. So that it covers the rice by 3-4 cm.

The result depends on how much boiling water you pour - it will be crumbly pilaf, or sticky porridge in which there is a spoon.

1. Keep over high heat without a lid. A strong fire will lift the oil from the lower layers up to the rice. Each grain of rice will be covered with fat. The water should boil to the middle of the pot within 3-4 minutes. This is audible and visible if you gently push the thickness of the pilaf with a knife. Do not mix!
2. Check the rice for taste - not yet ready, but no longer crunchy on the teeth. Reduce the fire to low. Cover with a lid.

If the water has boiled away too quickly, IT IS NOT LATE TO REPLENISH BOILING WATER. A little. Now we need water to form steam so that the rice comes to readiness. Don't miss this moment. Here is the whole subtlety of cooking pilaf, which cannot be calculated with glasses and milliliters. Open your culinary eye :)

1. So, covered with a lid and cook for another 15-20 minutes. Spread the thickness of the pilaf with a knife or a stick, check if all the water has boiled away. Check to see if the rice is ready. Ideally, the rice is ready, the water has all boiled away. Turn off the fire. Stir the pilaf thoroughly. Cover with a lid and let it brew for 5-10 minutes.

If the rice is ready, and the water is a little bit left, it's not scary. Remove from heat and let the pan stand for 5 minutes. The water will be absorbed. Then stir. If there is almost a centimeter of water left, it means that you overdid it. The pilaf will stick together. But it will still be very tasty if you did everything else right.

I don't know people who succeeded in plov the first time. And if there are such, then I have not tried their pilaf. And you too. Therefore, do not be discouraged if it did not work out perfectly, and do not compare yourself with anyone. Pilaf is a complex dish. If I immediately had such a recipe as you now have, everything would be easier.