pilaf recipe


  • Pilaf with lamb
  • Pilaf in Ferghana
  • Pilaf pork
  • Pilaf is MARGILAN with dolma and eggs

As soon as it comes to cooking meat and rice, comes immediately to mind one name - pilaf. And indeed, this long-standing Asian food has gained immense popularity all over the world thanks to an incredibly harmonious combination of its constituent ingredients. And how can you not love this tasty dish that is downright crazy with their scents? But it's not just choosing the right spices and meat. Of great importance is the algorithm and the preparation of the pilaf.

It is important to know exactly what the sequence is necessary to lay all the ingredients into the cauldron, at which stage they have to be seasoned and salted. In addition, the beauty of food depends on your art sliced ​​vegetables. And that's not all the secrets. Want to know the rest? Then your attention is the description of the most famous recipes pilaf. Each of them has its own distinctive features, but they are all equally delicious and aromatic.

 pilaf recipe

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Pilaf with lamb

It is currently being prepared with lamb Uzbek pilaf in the classical sense. Indeed, this is the best meat with rice. It is moderately fat, has a specific aroma and flavor. If you've never cooked pilaf, be sure to try to master this recipe. The dish turns out very tasty and rich. It is important to strike the right balance and not violate proportions.


  • mutton without bones - 500 grams
  • carrots - 500 grams
  • onions - 500 grams
  • parboiled long grain rice - 1 cup
  • Garlic - 6 cloves
  • vegetable oil - 100 grams
  • salt - to taste
  • hops-suneli - 0, 5 tsp
  • barberry - 1 tsp
  • the water is cold

Rinse the rice under running cold water and soak it for a while. In the meantime, enjoy a vegetable. Peel them and cut. Onions - preferably half-rings, and a carrot - thin strips. Here's how: first, a vegetable is cut diagonally, trying to get the oval plate thickness 0, 5 cm each, and one should already get a long straw.

If the vegetables are ready, move on to the meat. It must be cut into fairly large, otherwise the process of roasting lamb leaves all the juice. Now take the capacity for future pilaf. It may be a deep cast-iron frying pan or kettle. Mandatory requirement for pot - the existence of a dense cover and thick walls, to avoid burning the ingredients during the frying and stewing.

Pour into your chosen container sunflower oil and red-hot with fire. Now start preparing zirvak - the basis of any pilaf. Send in the pan or kettle sliced ​​pieces of meat. When it is browned, add the onion, carrot and then. If you find that a lot of vegetables and meat, do not worry, because during fire they greatly reduced in volume.

The classic recipe involves cooking zirvak in two stages for 15 minutes over high heat, stirring constantly, and without a cover, and then the same amount of time covering and at rest. At the end of the first stage must be good gravy and season with salt. In addition to these spices in a recipe, you can use basil, cumin, black pepper, coriander and bay leaves. In any case, spices, try not to overdo it, so they do not beat the taste of the meat.

When zirvak evaporated, that is substantially reduced in volume, on top of it lay the rice and pour all the water (necessarily cold) so that it is a couple of centimeters covered the contents of the pan or cauldron. Fire decrease and make the weak. Prepare pilaf for hours without stirring and without looking at the cover. 10 minutes before the completion of the slide in Figure garlic cloves, previously cleaned from the top layer of the husk. Then remove the dish from the heat and wrap the kettle or pan with a warm blanket. This will afloat "somlet" as the experienced hostess, and achieve the necessary condition. If patience is not enough to wait, you can apply at once, but it is better to wait a bit. Believe me, because the taste of food will become even richer and richer.

 pilaf recipes

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Pilaf in Ferghana

Although variations on the theme pilaf now there are many, the classic recipe is called "on-Fergana" or "in Uzbek," which in principle is the same. In this case, a wide variety of ingredients, which will not only a special kind of rice, but also two kinds of lamb. An interesting and unusual is the very flow of the Uzbek pilaf, but first things first.


  • mutton without bones - 700 grams
  • lamb bones with meat - 300 grams
  • the fat of sheep (lamb) - 200 grams
  • Figure (Class devzira) - 1 kg
  • onions - 3 pieces
  • carrots - 1 kg
  • Garlic - 2 heads
  • sunflower oil - 150 grams
  • cumin - 1, 5 teaspoons
  • red hot chili pepper - 2 pieces
  • white onion - 2 pieces
  • Tomato - 4 pieces
  • ground red pepper - to taste
  • salt - to taste

To get started, especially if you cook this dish for the first time, we compile all the products. The meat cut into medium-sized chunks, bacon - small cubes. Onions and carrots clean and wash with garlic, remove all the peel. If you bought the rice market where spices are sold Uzbek national, it must first go through to remove the stones of which can then damage the teeth. Then rump should be thoroughly rinsed under running water, so that it became transparent, and drench.

It's time to move on to the next step. Onion cut into thin half-rings, and a carrot - long strips. In no case do not use for this purpose grater, only handmade knife - this is one of the essential conditions for the preparation of the Uzbek pilaf. Carrot sliced ​​sprinkle a pinch of sugar to a process of separation of juice.

Take the cast iron kettle and put it on fire. Pour vegetable oil, a good warm up and throw it in a small bulb. With its help you determine the optimum temperature at which to roast lamb. If the onion becomes golden for a few seconds, it means that it's time to lay the fat of tail. It must turn into golden cracklings. Once this happens, remove them with a slotted spoon and prisolit. If you cook pilaf in nature or guests are impatient stare into the kitchen, invite them to an aperitif with a makeshift snack supplemented with slices of black bread. As a rule, it is always a win-win option.

In the cauldron send lamb bones, salt them and season with cumin part and carefully fry. The degree of roasting seed will depend on the color of your pilaf. It produces vivid and beautiful, if the meat they turn bright brown. Once this happens, pour into the cauldron onions. It should be golden. Do not forget to stir the ingredients zirvak that they are not burnt. Now, laying down the basic meat - lamb flesh. Cooking it should be no more than 10 minutes, so it is not fried and slightly browned.

It was the turn of carrots to go to the cauldron. Mixing it with other ingredients, do it carefully so as straw did not break. Once the carrots become soft, add 1 liter of cold water and increase the heat to boil zirvak. Put it in the garlic and hot pepper (whole!), Reduce the temperature of the cooking zone. Basis for pilaf should be prepared on low heat.

After about 30 minutes the contents of the cauldron generously with salt and pepper and the garlic, remove and pass on a separate plate. With the rice drain and gently lay it on top of zirvak, level, and in any case do not mix. Cover the kettle lid and cook, occasionally checking the fluid level, - less than her, the less must be the fire under the cauldron. Once the water goes inside, sprinkle with the remaining rice zira, rubbed it in his hands.

And now it's time to use a special technique of Uzbek chefs. They collect rice from the edges to the middle of the cauldron, forming a small hill. Sami vegetables is not hurt. After a few minutes, remove the sample with cereals in the central part of the cauldron. If rice is hard, add 1 cup of water. Ideally, it should be firm and crisp, but in any case not seethe.

In the middle of a rice hill make a recess to put the garlic and pepper that you have posted on the plate before and bury. Kazan close the lid, so that there are no gaps. The fire, turn down to low and continue to cook risotto for an additional 10 minutes. Then, turn off the burner, but do not remove the kettle and allow the dish to reach the necessary standard (another 15 minutes).

While infused risotto, cut the tomatoes into thin slices and white onion - half rings. To left bitterness, wash with cold water sliced ​​onion. From these ingredients, prepare the salad, season with salt and season with red pepper and a pinch of cumin and stir. From pilaf remove the garlic cloves and chili peppers. If possible, remove the lamb bones. Everything else mix gently and place on a large round platter. The decorations can be used as chopped cilantro. Serve with a salad of tomato and white onion.

 pilaf recipes

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Pilaf pork

Pilaf pork - is, of course, a violation of most classic recipes. The dish with meat, rice and a variety of spices came to us from Asia. There, because of religious convictions, it has long been taken to prepare dishes of lamb, beef and poultry, but the pork was not honored. But what prevents us to make their own changes to the classic recipes of Asian dishes? Especially if these innovations do not do worse than the original dish and get a taste of the divine!


  • boneless pork - 500 grams
  • carrots - 500 grams
  • onions - 500 grams
  • parboiled long grain rice - 1, 5 cups
  • salt - to taste
  • sunflower oil - 100 grams
  • spices (paprika, cumin, turmeric, barberry)

Cooking method:

The above amount of ingredients you can change at its own discretion: to do more or less. It is important to observe a major proportion, namely, meat, onions and carrots should always take in equal amounts. Accordingly, expect and how much you need rice, but in this case it is important not to overdo it: it would be better to let a little less than a lot more other ingredients.

As for spices, the best buy on the market the same amount of each of them separately and to mix their own homes. In this case, you'll have exactly the ratio, which can be called the best. In addition, if and condiments last long, because pilaf - a very tasty dish that like adults and children, so cook it often.

So, where to start? To start a good wash rice, fill it with cold water and leave for a while. The meat cut into pieces of medium size, they all have to be about the same. Take a thick-walled kettle, pour into a vegetable oil and put on fire. The recipe for the approximate amount of oil. If you have oily pork, then you may need it less, and if too lean, then more. The oil in a cast iron cauldron should be ignited. To do this, put in a small onion, cut in half. Once it browns, then the oil has reached the desired temperature. Onions, remove with a slotted spoon, and in its place, send to brown meat.

While it is preparing, slice the onion. It may be half-rings or cubes - as you like. But the carrot is provided only kind of cutting - strips. Some housewives, seeking to reduce the time for cooking pilaf, use a grater. It can not be done, because the carrots lose integrity and fall apart. Type of cuisine feeding significantly affected. It is better to use a knife and spend a little more time, but to preserve the beauty and aesthetics of food.

By the time you're done with cutting vegetables, meat has to be done. Get enough sleep to it and fry the onions until golden brown. Then add carrots and cook for another 5 minutes. Do not forget to stir the contents proved that it is not burnt. Now put 1 teaspoon of pre-cooked seasoning for pilaf, combining these spices in a recipe. Mix everything and cover with water so that it covered a little meat and vegetables.

What you get is called zirvak - sauce pilaf. Season with salt and let it boil. Then try zirvak must seem salty taste, because in it, you put the rice and add water. Cover the kettle with a lid and leave on low heat for 15-20 minutes. This time should be more than enough for the preparation of pork. Meanwhile, drain the water from the rice and if the meat was soft, put it in a cauldron. Water refill so that it is 2 cm higher than its contents. Cover with a lid and leave everything prepared on low heat for 40 minutes or an hour.

The time depends on the amount of rice you. The water should evaporate completely, then the risotto is ready. If the fluid is still a lot, and the rice is cooked, then plug the holes make it to the bottom of the cauldron again cover and reduce heat to a minimum. Ready pilaf lay out on a large platter and arrange on plates portions. Suppose that it is prepared to retreat from the classic recipe, but the taste of it the worse he did not. Try it and see for yourself!

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Pilaf is MARGILAN with dolma and eggs

This recipe is also an Uzbek, and named it in honor of the city, which owes its origin. But the method of preparation, and some of the ingredients, and the very supply of food are significantly different from the classical version of pilaf. However, the taste of its quality is reflected only on the positive side. Do you want to make? Then be sure to cook this unusual pilaf.


  • lamb (pulp) - 1, 5 kilos
  • Figure (Uzbek, durum) - 1 kg
  • kurdjuchnyj fat - 350 grams
  • onions - 4 pieces
  • carrots - 1 kg
  • Eggs - 4 pieces
  • Garlic - 3 heads
  • red hot chili pepper - 2 pieces
  • grape leaves - 40 pieces
  • Black cumin - 1, 5 tablespoons
  • ground black pepper - to taste
  • salt - to taste
  • coriander - to taste

First of all you need to cook the stuffing, which is required for dolma. In the classic version available half the meat should be cut into small pieces, but if you do not want to spend time on it, then pass it through a meat grinder. Add to it the onion, chopped into cubes, coriander and part sheep fat. By the way, if you chose the lamb contains enough fat, the amount of fat decrease by about half. The resulting minced send it to the pan and cook until until the meat turns white. Then season with salt and pepper. Be careful with the spices, as they will be later in the pilaf.

When the stuffing has cooled slightly, it can also be wrapped dolma. In the middle put the grape leaf 1 teaspoon roasted meat and tighten. Uzbeks make it very cleverly with four fingers - the little finger, the big, anonymous and index. But you are unlikely to succeed so skillfully, so just roll the leaves envelope. Then hang tight resulting dolma on a thick thread and tie the ends. By the way, if the cauldron in which to cook rice, is small, then these "strings" better to do a few. Boil hard boiled eggs and cool.

Now it's time to cook zirvak. Figure rinse thoroughly and soak in cold water. The harder it is, the longer it will take to do so. Purified carrots cut into long strips, and onions - thin rings. Remaining fat of tail turn into small cubes and send it drips into the heated cauldron. If necessary, add a little refined sunflower oil. Ready-made cracklings, remove and place on a separate plate. They can be eaten immediately.

In large kettle pour the onion and fry it until golden brown. Then lay out the pieces of meat and mix everything in the cooking process. When the meat is properly fried, add to it a carrot. The contents of the cauldron should settle slightly. Thoroughly mix all. Peel the eggs and send them into the cauldron. Make sure that when this gentle frying ingredient retained its integrity. Continue to cook until the carrots are tender. Now you can add the boiling water so that it completely covered the entire contents of the cauldron.