Pilaf is easy

Cooking / Second courses 39 746 11

I will offer you a very simple recipe for making pilaf at home, I won’t even suggest it, but I will show you how I make it. To prepare it I will need a minimum of ingredients, of course you can add something else, but then it will not be as simple as this recipe.

I will not use any exotic seasonings or additives in the recipe. Everything is natural and almost everyone has it.

PRODUCTS NEEDED: meat (pork), a couple of carrots, two or three onions, rice, sunflower oil, salt, pepper. I would like to note that it is necessary to take steamed rice. If you use regular rice, there is a chance that instead of pilaf you will end up with porridge with meat :-).

I don't worry too much about proportions. I can only say by eye that I took about half a kilo of meat, and about a glass or a little more of rice. See the rest for yourself.

We cut everything - three carrots on a grater. You should not mince the meat, as it will cook.

Place a deep frying pan on the fire and pour 100-150 ml of sunflower oil. Heat the oil and frying pan.

Fire to maximum.

Everything was heating up. Add the meat and fry at MAXIMUM heat for 5-10 minutes until a golden crust begins to appear.

As here. Leaving a reserve for further frying with vegetables.

Add onions and carrots.

Fry everything until golden brown. This is about another 5-10 minutes. Everything is on maximum heat.

Fill with water, preferably hot, and bring everything to a boil.

add rice and bring to a boil. Close the lid and place on low heat.

Everything should gurgle quietly under the lid.

And now one of the secrets of cooking pilaf: as soon as there is very little water left, the rice will begin to burn. To prevent this from happening and to ensure that the water is completely absorbed, you need to make small holes with a spatula down to the base of the pan.

After a certain period of time, stir, make holes and cover again with a lid.

We do this until the rice is completely ready, that is, pilaf. If something goes wrong and there is a lot of water left, but the rice is already ready, then open the lid and turn up the heat. And if the rice is not ready and there is no water left, you can add a little more.

In general, the end result should be this or better:

Enjoy your meal!

come back

Similar master classes

A simple recipe for cooking veal

Chips in the microwave in 10 minutes

Cooking meat “French style” in the oven

Pancakes with meat

Recipe for delicious lagman

Pickled red onion (for canapés, salads, burgers and pilaf)

Particularly interesting

Pilaf is easy

Pizza on a loaf

How to fry squid deliciously

Baked potatoes with meat in the sleeve

Puff potato

Hairy sausage

Comments (11)

#1 Dashunya Guests April 20, 2013 11:00
2

Om-Nom-nom)
Dad makes the same thing, delicious... just adds garlic)
- Answer
#2 Dilshod Guests December 1, 2013 22:59
0

Have you ever tried real Uzbek pilaf, especially Tashkent or wedding pilaf??? Most likely no :(...Because with what you have prepared and real pilaf, the difference is heaven and earth! This dish is not pilaf, but shavlya...
- Answer
#3 Geo Guests December 26, 2013 22:43
1

Gentlemen! No offense, but this is a recipe for rice porridge with meat...
Of course, there are a huge number of recipes, depending on the taste and color...you know. I'll tell you my secret:

Pilaf cannot be cooked in a frying pan; you need a thick-walled cauldron.
Heat the oil, cut the peeled onion into two halves, throw it into the cauldron, burn the onion until black, throw out the onion, throw in the meat. Fry the meat, add carrots cut into strips, do not add onions! Then it’s standard: rice, two fingers’ worth of water, a few heads of garlic in the top layer. After forty minutes, turn off the gas. Do not open the lid for another 10-15 minutes. Drive away the curious with a ladle and do not give in to persuasion.
And one more thing: the meat must be on the bottom during the entire cooking time and not forcibly mixed with the rice! Once ready, you can move it well.
The real art when preparing pilaf lies in maintaining the proportions of water/rice and, of course, it is necessary to correctly select the burning intensity of the burner.

The difference with the first recipe is not big, the result is completely different. Give it a try.
- Answer
1. #4 Guest ALEX Guests October 18, 2017 11:25
  0
  
  Dear, what is pilaf without onions??? Apparently you haven’t cooked it yourself, so you don’t know - onions are the basis, without it it’s not pilaf. And you won’t find onions in the finished dish
  
  Answer
  1. #5 Vadim Guests October 19, 2017 08:09
    3
    
    Are you blind or what? Don't you see the onion in the photo?
    
    Answer
2. #6 Che Guests December 27, 2017 19:40
  1
  
  and zira? without cumin it’s not pilaf, but, as you put it, rice porridge with meat...
  
  Answer
3. #7 Guest Igor Guests 31 May 2018 18:11
  1
  
  You are right about only one thing: there are a great many recipes for pilaf.But in all of them, adding varnish along with carrots is MANDATORY. As a rule, two decent-sized carrots (larger than average) and two large onions are cut very narrowly. The onion is cut into half rings. And cumin is definitely added. Basically, everything you do is correct, but there are absolutely unnecessary actions.
  This is, for example, putting an onion in a cauldron at the very beginning and frying it until black. This is done in Uzbekistan for one reason. In Soviet times, there was simply no sunflower oil, there was only cottonseed oil. And it has a specific smell, so to kill this smell they put the onion in the cauldron at the very beginning and fried it almost until black.
  Now, in the presence of refined sunflower oil, this is an absolutely unnecessary procedure.
  Pilaf is perfectly cooked in a frying pan with thick walls, but here you wrote nonsense that this is impossible. With me, a native of the Tashkent region and an excellent cook of the Tashkent version of pilaf cooked it in a frying pan. We were on a business trip in the Far North, there was no cauldron, of course, and he cooked excellent pilaf in a frying pan with thick walls. The guy is Russian, he was just born and lived in Uzbekistan for more than 20 years. I often visited his house back then and I can say that the pilaf he cooked in a frying pan was no different from the pilaf he cooked in a cauldron at home.
  By the way, real pilaf is cooked exclusively ON THE CAMP.
  
  Answer
4. #8 Guest Igor Guests 31 May 2018 18:13
  0
  
  In pursuit. Water is poured not two fingers above the rice, but ONE FINGER or about 12-15 mm. Otherwise, it will not be able to evaporate when preparing pilaf and the rice will not be crumbly.
  
  Answer
#9 KAPnA4O Guests 12 May 2014 06:51
0

Quote: Dilshod
Have you ever tried real Uzbek pilaf, especially Tashkent or wedding pilaf??? Most likely no :(...Because with what you have prepared and real pilaf, the difference is heaven and earth! This dish is not pilaf, but shavlya...

The truth)) I cook Uzbek pilaf myself :D
- Answer
#10 barberry Guests 5 November 2016 18:52
0

Dilshod, well, you didn’t eat, so what? why so arrogant??? read the comment below...
- Answer
#11 Guest Oleg Guests 12 June 2018 21:43
1

Norma recipe. There is not even a word about Uzbek, since the author does not claim to be “Uzbek pilaf”, by the way.
- Answer