A breathtaking aroma, an elegant look of a steaming dish and an unforgettable taste – you can pay a lot for a portion of real pilaf! Pilaf, by definition, cannot be considered a diet food, but in rare cases, you can arrange a belly feast and cook pilaf (whose name in the Asian region is often pronounced as pilaf).
The ideal meat for pilaf, of course, was and remains lamb, the back part, brisket or shoulder blade is what you need. Meat on the bone should be taken 1,5-2 times more than indicated in the recipe. Pork, beef and even chicken are quite suitable for pilaf, but the aroma will be different, but veal pilaf is practically not cooked, this type of meat does not give a decent taste.
Rice is the second important part of pilaf, you need medium-sized rice, for example, Krasnodar, barakat, devzira, oshpar or special rice for paella. Before cooking, the rice is washed several times and soaked in slightly salted water.
Sunflower or corn oil is suitable for pilaf, in the East pilaf is cooked on fat tail fat, but this is not for everybody. The amount of oil is difficult to calculate in a recipe, it depends on the fat content of the meat itself, from which the fat will be melted, and then less oil should be used.
Seasonings for pilaf are cumin, dry barberry, less often – turmeric and paprika, hot chili. Onions and carrots are chosen juicy, onions are usually cut in half rings, and carrots are cut into thin strips, grated carrots are not suitable.
It is imperative to cook pilaf in a bowl with a thick bottom and walls; a cast-iron saucepan and cauldron are perfect. The well-known rule – all ingredients should be the same amount – is nowadays usually changed by adding less oil and vegetables.
Lamb pilaf
Ingredients:
- Lamb – 700 gr.
- Rice – 500 g.
- Onions – 3-4 pcs.
- Carrots – 3 pieces.
- Garlic – 1 Head
- Spices – to taste
- Salt – to taste
- Sunflower oil – 150-200 gr.
The meat component of pilaf is called zirvak, that is what you need to cook first. Rinse the meat and cut into small equal pieces, put in well-heated oil and fry. After five minutes, send the onion to the meat, mix and fry over high heat. Add carrots, fry for 7-10 minutes, stirring occasionally. Pour boiling water over the meat, which should be 1,5-2 cm higher than the meat, add spices and reduce heat. Cook covered until the water has completely evaporated, usually forty minutes to an hour. Season with excess salt, taking into account that more rice and water will be added.
Peel the head of garlic from the top husk, put it entirely on the zirvak and increase the heat. Smooth the rice over the surface of the meat and gently pour in boiling water so that the food is covered with two fingers. Wait until it boils, reduce heat and cook until the water disappears. If there is a lot of water, pierce the dish with a knife in several places, giving steam out. When no water is visible, reduce the fire to the minimum mark, cover the pilaf with a lid and keep for another 20 minutes. Remove from heat, stir and serve immediately.
Pork pilaf
Ingredients:
- Pork – 500 gr.
- Rice – 350 g.
- Onions – 3 pc.
- Carrots – 3 pieces.
- Spices – to taste
- Salt – to taste
- Sunflower oil – 150 gr.
Fry the meat cut into small pieces in well-heated oil, add onions, after five minutes – carrots, cut into thin strips. Stir well and cook for 10 minutes over medium heat. Add spices and pour in boiling water so that the food is covered with water. Season with salt on top, reduce heat and cook, covered, for 20 minutes.
Cover the meat with washed rice, smooth and add 2 cm of hot water. Reduce heat, cook covered for 40-50 minutes. Turn off the heat, stir the pilaf and serve.
Pilaf with chicken
Ingredients:
- Chicken / chicken fillet – 900 gr.
- Rice – 700 g.
- Onions – 3 pc.
- Carrots – 3 pieces.
- Garlic – 5-6 cloves
- Zira, barberry, saffron, hot pepper – to taste
- Salt – to taste
- Sunflower oil – 100 gr.
Cut boneless and skinless chicken or fillet into equal pieces, fry in hot oil, add onion, stir, fry for 5 minutes. Add carrots, seasonings, pour boiling water or chicken broth, cook for 15 minutes. Rice (you can use long-grain, for example, basmati), rinse and evenly distribute on the zirvak. Spread the garlic cloves on top, peeling only the top layer. Pour with broth, let it boil, reduce heat. Cook covered for 20-25 minutes until the water is completely absorbed.
Raisins or prunes, curry powder or turmeric are often added to chicken pilaf. Depending on taste preferences, they put chili pepper or paprika, sometimes dried tomatoes. The main thing is to cook with pleasure, and eat with gusto, and then everything will work out.
You can read other interesting recipes for chicken pilaf in our article “How to cook chicken pilaf.”