Preparation of pilaf, soup

How to cook pilaf: If your guests are only 15 or 20 people, you can cook pilaf at home in your kitchen. Real Uzbek pilaf is loved and eaten in any country. The taste of pilaf cannot be compared to any other food. If it is cooked with good rice, mutton, red carrot and most importantly spices.

The real art in making pilaf is the chef’s ability not to miss important points in the cooking process. We offer you a recipe for such pilaf.

Preparation for cooking soup, polov

How to cook pilaf…
You can use your favorite rice. In this recipe, we use vanguard rice.

1. Rice. We need one kilogram of rice. Before putting it in the pot, rinse the rice several times with cold water until it runs clear. Add 40 grams of salt – this is two tablespoons, pour hot water, about one and a half liters. Let it swell.
2. Meat. Wash one and a half kilograms of beef or lamb. Cut into pieces. It doesn’t matter what size the pieces of meat are.
3. Onion. Peel two medium-sized onions, wash and prepare by cutting into rings or half rings. Adding too much onion can negatively affect the quality of pilaf.
4. Carrot. Then we peel one and a half kilograms of carrots, wash them and cut them 3-4 millimeters thick. We add more carrots because more carrots are added like rice and meat to make the soup sweeter. We take all products in a ratio of 1x1x1. That is, one kilogram of meat and one kilogram of carrots can be put for one kilogram of rice.

Let’s start cooking pilaf

Let’s start making the pilaf…

1. Put the pot on high heat. Pour 600 milliliters of vegetable oil into the pot, or cottonseed oil, corn oil, or any other oil that can be heated to a high temperature. For example, sunflower or olive oil is not suitable for making pilaf. Heat the oil until it begins to smoke slightly.
2. Put the meat in the pot and fry until golden brown.
3. Add onions, fry until golden brown. Stir once or twice during frying.
4. Grind the spices a little – this can be done conveniently using an electric coffee grinder. Add two teaspoons of coriander seeds, five teaspoons of cumin, two teaspoons of sweet pepper, one teaspoon of black pepper and three teaspoons of salt to the pot. If we are making pilaf from rice not soaked in salt water, add not three, but five teaspoons of salt and mix.
5. Add one liter of warm water and bring to a boil, reduce the heat to a minimum and simmer continuously until the meat is cooked.

How long will the pilaf be ready? It is impossible to give an exact answer to the question of how long it takes to cook pilaf meat. It depends on what kind of meat we make pilaf.

6. Put the washed rice in the pot in an even layer on top of the meat and carrots. Add boiling water until the rice is submerged, about 0.5 liters.

If you are cooking from unsoaked rice, you will need to add boiling water about one and a half centimeters above the surface.

Turn on a strong fire and evaporate all the liquid at a strong boil. When all the liquid evaporates, we collect the rice in the pot in a heap and make holes over the rice: we make one big hole in the middle and five smaller ones around it, so that the remaining moisture evaporates from under the pot. This is very important: if moisture remains, it can become porridge (crushed rice), if you steam too much, the meat can burn at the bottom of the pot.

What to do after the soup is cooked

1. Cover the pot with a lid wrapped in a towel. Reduce heat to low and allow to steam for 20-30 minutes. The time it takes to bring pilaf to a completely ready state depends on the type of rice, it takes about 15-30 minutes.
2. After about 30 minutes, open the pilaf and mix the contents of the pot well and put the pilaf on the plate. And serve with sugar salad and fresh flat bread! Bon appetit…

Pilaf is a unique dish, I have never met a person in my life who does not like pilaf. People who do not like rice and do not eat it in any form, happily swallow pilaf on both cheeks. Pilaf is a festive dish, which is prepared for the biggest holidays. Pilaf is an everyday dish, it is prepared at home and brought to the family table. Guests are invited to pilaf, pilaf is prepared in the cottage and on picnics. Pilaf is culture, pilaf is art. But most importantly, pilaf is a very tasty, satisfying and fragrant dish, which is pleasant and interesting to prepare.