This pilaf
All the secrets of pilaf. This Pilaf in Uzbek has a lot of secrets in cooking technology. Here I bring these secrets. Vyznat hereditary Uzbek. Very tasty! To bother you will be 45 -50 minutes, then he had independently prepared the hour and half hour endurance in a blanket (for fans of the classic approach). We can not stand, eat immediately )))


  • Basturma

    0.5 kg

  • Carrots

    0.5 kg

  • Onion

    0.5 kg

  • Vegetable oil

    0.3 cup

  • Salt

  • Figure

    1 cup

  • Water

  • Garlic

    6 tooth


Secret # 1: the Carrot cut long strips! No grater for carrots! Straw do: cut carrots diagonally into plates with a thickness of 4-5 mm. Then cut the plates along their long sides, thickness 4-5 mm. don't be afraid to overdo it with the length, the longer the straw, the more delicious pilaf. Onion cut into half rings. Meat - the size of chunks on eyes not small! Meat should be a little chunky. If you take a chicken, not filet, and fried chicken, drumstick, etc., with skin.
Secret # 2: the ratio of meat : carrots : onions = 1:1:1! I do chicken thighs I cut into 4 pieces, plus the whole lower leg. For example, here are 2 femur + 3 tibia. Get 3 identical bowls and measure 1:1:1 by volume, the grams do not pay attention.
Secret # 3: prepare Zirvak - based pilaf. It is a mixture of meat, carrots and onions. In a pan pour a 0.3 Cup vegetable oil, heat it, add the meat, carrots, and onions. Fear not, if you get a little "slide" is evaporated.
Secret # 4: Sirvac cook on high heat, approximately 20-30 minutes. Half the time without lid and stir. Half the time under cover, occasionally stir. Best pan - thick cast iron or thick cast iron cauldron. Cover - tight. Be careful with the power of fire, if you have a gas stove, they are usually more powerful than the others. Try.
Secret # 5: in the middle of cooking Zirvak salt and cover spices, then upriver under the hood. Salt as a flavor enhancer carrot-onion, do not overdo it! The taste should be slightly salty, full-bodied carrot and onion. Spices: I put Khmeli-suneli (without the rosemary in the composition!) and barberry. Else: ground cumin, Basil, coriander, black pepper, cumin, Bay leaves (a bit!), any other spices from the composition of the Khmeli suneli. For fans of: cumin, and you can add chopped prunes and/or apricots Uzbeks love it and I'm not.
Secret # 6: the rice is prepared as described below. After evaporation Servaka opened up - fall asleep rice, sprinkling it right on top and don't stir. And pour the cold! water to just cover the rice. Immediately close the lid and swap to another burner on low fire. I put on 2 (I have 6 divisions). Cook about 1 hour, do not stir. Open is not recommended.
Secret # 7: for 5-10 minutes until cooked on top and stick the garlic cloves - peeled (a 5 min. until tender) or in the peel (10 min.). Pilaf is ready. To improve the taste, wrapped in a blanket and withstand 30-60 minutes.
Comments and reviews
  • user-avatar
    Кристина Стриго

    моя мама,готовит плов так ,что любой узбек позавидует ,и я от нее научилась,с этим рецептом не совсем согласна

  • user-avatar
    Фаридун Мирзошарипов


  • user-avatar
    Фаридун Мирзошарипов

    жаль что рецепт настоящую таджикский плова

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