Pilaf certainly dish east. And the East is known to be a delicate matter. And pilaf recipe is far from universal. Of course, any risotto is prepared in a specific, well-established technology for centuries. And yet the recipe, for example, Uzbek pilaf is very different from those for which this dish is prepared in Azerbaijan or Kazakhstan. By the way, Azerbaijan plov generally has one remarkable feature.
The fact that the recipe for pilaf Azerbaijani involves cooking kazmaga - a thin layer of unleavened dough, which is lined with a cauldron (or other dishes) pilaf. And by the way, the recipe kazmaga also not as simple as it may seem. However, let us all in order.
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Preparation kazmaga
Kazmag - an integral component of most Azerbaijani pilaf. This layer of dough, first, will not allow burning for pilaf, and secondly, will be an excellent complement to the finished dish. Caked in crisp pastry served for pilau, brushing it with melted butter. Preparing kazmag as the usual dough for noodles or dumplings. However, each has its own Azerbaijani pilaf recipe kazmaga.
Kazmag for meat, fish and egg pilaf
Ingredients:
Wheat flour - half cup:
Chicken egg - 1 pc;
Melted butter - 1 tablespoon;
Salt - half teaspoon;
Water - to the desired dough consistency.
Preparation:
Prepare the dough for kazmaga very simple. We sift the flour and pour in a bowl. Gathering gorochkoy flour, add salt and the egg, and then begin to add water, kneading dough. When the dough becomes elastic and homogeneous, add it to the butter and knead well again. The oil is required to put at the end, otherwise the oil will not give flour gluten to swell, and the dough will not get the desired elasticity.
Kazmag for fruit and milk pilaf
Ingredients:
Wheat flour - half cup:
Chicken egg - 1 pc;
Melted butter - 1 tablespoon;
Sugar - 1 tsp;
Salt - half teaspoon;
Water - to the desired dough consistency.
Preparation:
Cooking kazmag, as in the previous recipe. Mix the sifted flour with the salt, sugar and cinnamon and add the egg. Then pour the water and knead the dough. At the end add the butter and knead the dough again until the oil is completely absorbed.
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Pilaf Sabza-kaurma
This recipe Azerbaijan pilaf of lamb, which is a so-called flip-pilaf. And we'll cook without kazmaga.
Ingredients:
300 grams of lamb;
150 grams of dry rice;
30 grams of melted butter;
A pinch of citric acid;
A pinch of saffron;
A bunch of fresh herbs;
Salt;
Black pepper.
Preparation:
For pilaf is best to take the flesh of the lamb pitted. So, my meat and cut it across the grain into small pieces (a little less than the size of a matchbox). Season with salt it, pepper and lay in a roasting pan with hot butter, which serves over high heat until crispy crust.
Meanwhile, peel onions and carrots and chop them shinkuem. When the meat browns, add to it chopped vegetables and saffron, pour a little water or broth and continue to simmer on low heat until tender lamb. Figure cook separately. That it turned out crumbly, it is best to take a steamed barley. However, the conventional rice also can be cooked properly. Fill it with cold water and be sure to merge the first broth and wash rice and pour a new portion of the cold water. So you can make a couple more times. Then the figure you are guaranteed to get crumbly.
Some paint the cooked rice with saffron. To do this, make a tincture from it: a tablespoon of melted butter breed in the same amount of boiling water and add a pinch of saffron (turmeric). Season with salt grits on your own. Serve Sabza-kaurma special. White rice lay heaped on a platter and sprinkle with little yellow rice, drawing from his band. You can simply mix the yellow rice with white. The side of the hill or around decompose meat with vegetables. All we pour melted butter and sprinkle with chopped herbs.
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Sheshryanch-pilaf
We offer you a recipe for egg Azerbaijan pilaf. It is cooked with onion and special sauce cornel-gratin called gara. And the name sheshryanch-pilaf is translated as "pilaf six colors."
Ingredients:
0, 5 kg of rice;
150 grams of butter;
A teaspoon of saffron;
0, 5 kg of onions;
8 eggs;
A bunch of green onions;
200 grams of dried dogwood;
2 tablespoons vegetable oil;
1 tablespoon thyme;
1 tablespoon mint;
Salt;
Black pepper.
Preparation:
Dogwood soaked, and then rub it into the puree. Carefully divide the eggs in the egg yolks and whites so that zheltochki remained intact. Protein whisk in a light foam. Now, warm up in a roasting pan oil and dissolve it in a couple of tablespoons of butter. Finely chopped onion fried in oil mixture for about ten minutes and then add the Cornelian Cherry puree and continue to fry for five minutes.
Next, we make a fire and minimum onion and dressed with Cornel weight whipped whites, spreading their coats, but without mixing. Once the proteins are captured, do mid-gara recess, pour into it the yolks and sprinkle with a mixture of spices. After three or four minutes the yolks zapekutsya and Gara will be ready.
Separately, boil rice, salt it and dressed with melted butter. Now, spread the rice on a wide dish diameter must be greater than the diameter of the pan, which was preparing to Gara. Top rice spread gara entirely, carefully removing the casserole from the pan.
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Syudlu-pilaf
This recipe is very unusual milk pilaf. Here is the recipe just involves cooking kazmaga.
Ingredients:
One and a half cups of rice;
200 grams of raisins pitted;
200 grams of butter;
A pinch of turmeric;
100 grams of milk;
One and a half liters of water;
A teaspoon of salt.
For kazmaga:
Wheat flour - half cup;
Chicken egg - 1 pc;
Melted butter - 1 tablespoon;
Sugar - 1 tsp;
Salt - half teaspoon;
Water - to the desired dough consistency.
Preparation:
Put to cook the rice in a mixture of milk and water. While the rice is cooked, we begin to prepare kazmag. Mix the sifted flour with sugar and salt, add the egg and pouring the water, knead the dough. Then add the melted butter and knead until smooth kazmag. Lubricates the walls of proved oil and is lined with a thin layer of dough.
Ready mix rice with raisins and put in a cauldron that tight-fitting lid. At a very low heat for about half an hour preparing a pilaf. After that, pour the melted butter rice mixed with turmeric. Hands down, out onto a plate and add the pieces kazmaga.
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Shirin pilaf
Pilaf recipe of sweet fruit known to many. But how to make it in accordance with the traditions of Azerbaijan, known not for everyone. So, we offer you a prescription-widths pilaf - a sweet dish of rice and vegetables.
Ingredients:
One and a half cups of rice;
3 fresh peaches;
200 grams of raisins;
200 grams of dried apricots;
200 grams of plum and plum;
100 grams of almonds;
100 grams of butter;
50 grams of honey;
Half a glass of pomegranate juice;
Teaspoon cinnamon;
2 cloves things;
A pinch of turmeric.
Preparation:
Kazmag desirable to prepare in advance, using a recipe for sweet and milky pilaf (ie sugar and cinnamon). Rice boiled in slightly salted water until ready incomplete, washed and swing it in a colander. Is lined with a thin layer of dough kettle, pour in a mixture of rice and pour boiling water, ghee and turmeric. Cover with a lid and kettle on very low heat parched rice reserve.
Meanwhile, clean almonds, apricots, peaches and plum cut in small pieces. Now dissolve the butter in a roasting pan and fry it with vegetables with almonds. Next, we need to cook the syrup. To do this, dissolve the honey in a saucepan with the sugar, then add to the pomegranate juice. Prepare the syrup should be five to seven minutes, and then you must add the spices and shift to the skillet with syrup fruit. Continue to boil down the syrup with fruit still seven minutes.
Serve pilaf-widths in two ways: to lay heaped rice and pour the syrup on top and put the fruit or submit a rice and fruit syrup separately in two deep cups.
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Touho-pilaf
The recipe is designed for a large meal (ten to twelve servings). Cooking you have it an hour and a half. But you can surprise your guests with this Azerbaijan pilaf with chicken.
Ingredients:
Chicken carcass - about half a kilogram;
Rice long - 2 cups;
Onions - 4 heads;
Pomegranate fresh - 2 pieces;
Dried apricots - 150 grams;
Raisins - 150 grams;
Figs - 150 grams;
Chestnuts (peeled) - a pound;
Butter - 300 grams;
Turmeric (saffron) - a pinch;
Sol.
For kazmaga:
Flour - half cup;
Chicken egg - 1 pc;
Butter - 25 grams;
Salt - half a teaspoon.
Preparation:
Rice is washed several times, until the water runs clear. Thereafter, its soaked for half an hour. After the rice a little swell, boil it down in salted boiling water (half liter), for seven minutes. During this time the rice is cooked to incomplete readiness that we required. Then the rice is washed and throws in a colander.
Now we do kazmag, mix the flour with the salt and add to it egg. Adding water, knead stiff but soft dough, then add it to the butter and knead again until smooth. We roll out the dough into a thin cake, and lined it seemed to them (and the bottom of a wall). Dissolve the butter and lightly oil the dough. Now pour in half a cauldron of rice and pour half the melted butter. Put the remaining rice on top and pour over it with oil.
Cook rice in a cauldron covered with a lid should be about half an hour on a very low heat. Meanwhile, peeled chestnuts boil for seven minutes and allowed to cool. Peeled onions shinkuem large enough, and dried fruits washed with warm water. Also, squeeze the juice from pomegranate seeds, and chop the chicken into small pieces.
In a roasting pan to dissolve two or three tablespoons of butter and fry the meat. Chicken should be only browned, so it is necessary to prepare and cook in small portions no longer than five minutes. We take out the meat from the pan, and on the remaining oil fry chopped onion for five minutes. Again, put the meat in a roasting pan, add pomegranate juice, and covered with a lid, continue to simmer for about half an hour. After that, put in a roasting pan and dried chestnuts, salt and continue to cook together for another ten minutes.
Ready shift the figure in two pots. One portion of white rice reserve, while others add saffron infusion (turmeric, a tablespoon of butter and a tablespoon of boiling water). Now take a large platter and spread it stripes yellow and white rice. In the center put the pieces of chicken dishes, chestnuts and dried fruit. Serve with pilaf-Touho torn to pieces kazmagom.
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Useful tips
Cooking pilaf in Azerbaijani is not so difficult. The main thing - do not make mistakes.
Do not use for cooking pilaf canned pomegranate juice - just fresh. Otherwise, the taste of this dish will be ruined.
Count the number of butter on the basis of the amount of rice - half a kilo of cereals should be one hundred grams of oil.
If you have not proved, use a roasting pan or utyatnitsu tolstodonnuyu. Dishes have to be a heavy-bottomed. Otherwise the figure will burn and will not save even kazmag.
If you do not run the risk of cooking pilaf kazmagom you can do without this ingredient. However, the risotto with the loss of national flavor.
Do not replace the butter with vegetable. Recipe any Azeri plov it involves the use of melted butter.
To figure turned out crumbly, does not digest it before laying into the cauldron. Better yet, use parboiled rice.
In general, the success of any dish is almost one hundred percent depending on your mood. Therefore, if you are going to cook Azeri plov, then cook with pleasure. Enjoy your appetite and success in the culinary field!
