Lamb Pilaf – General Cooking Principles
It would seem that it may be easier to cook pilaf? Fry
meat, onions with carrots, cooked rice and mixed everything. In fact
plov cooking is a whole art requiring loving hands and
impatient negligence. Let’s start with the fact that traditionally plov
It is made from rice, lamb and zirvaka (meat and vegetable parts). And there
perishing as the soul moves: to experiment means to follow the path
self-improvement. Someone loves more sharply, someone – fatter,
someone sweeter. Please improvise with the ingredients. Our
the goal is to tell the basics of making real pilaf, and
of course, recommend a few recipes for this firsthand
Thus, the general principles of cooking lamb pilaf
boil down to three main stages:
– obligatory cooking of vegetable oil; – roasting
meat, vegetables (cooking zirvaka); – tab rice, adding
liquid and bring dishes to readiness.
As soon as rice boils, do not immediately close it with a lid.
Give it a bit of a “first bite” first on a strong, then on an average, and
at the end on low heat (here we close our pilaf with a lid
Lamb Pilaf – Food Preparation
Of great importance for the taste of lamb pilaf
Zirvak, which is prepared in the first place. According to the classic
canons, making zirvaka – the basis for pilaf – includes
roasting meat, onions and carrots. Speaking of carrots, by the way,
keep silent about the fact that it is necessarily cut into sticks, and does not rub
grated, as many housewives do. What about others
When choosing rice for pilaf, give preference to long-grain
varieties. Avoid popular varieties like “Indian” and
�”Thai”. Steamed rice will also be quite inappropriate. He though
in the process of cooking it will not turn into a banal porridge, but no
you should not expect any benefit from it, since this variety was deprived of everything,
what is possible Tajik gives the best flavor to the pilaf (devzira,
scald) and Uzbek varieties, as well as Italian rice, from which
cook the paella.
As for lamb, which gives the dish a taste and aroma with
eastern notes, then for pilaf it is preferable to choose the breast,
scapula or back. In addition, the meat must be fresh and
have a rich red color. Before you cook pilaf, meat
should be cleaned of fascia and tendons, rinsed, then cut into
In choosing spices, rely only on your taste and imagination. With
If you wish, you can purchase ready-made condiment mixtures
Mutton pilaf – preparation of dishes
In a pot with thin walls and a bottom, make good pilaf
almost impossible, it will simply burn and it will turn out
completely unattractive. Therefore it is necessary to get suitable
capacity – cauldron or any other deep thick-walled form,
preferably from cast iron. Cast iron pots with straight walls and
rounded bottoms allow rice and other ingredients to warm up
Mutton pilaf – the best recipes
Recipe 1: Uzbek lamb pilaf
The classic version of cooking pilaf without adding
any complex ingredients. Easy, tasty, and most importantly,
available! Zirvak, as usual, we cook first,
pre-casting cauldron with a mixture of vegetable oil and
– rice 500 gr. – mutton fillet 500 gr. – carrots 250-300 gr. – 3-4
onion heads – 150 gr. sunflower oil – 50 gr. lamb fat
a teaspoon of a mixture of spices (azhgon, red pepper, barberry)
1. Cut into small pieces the pulp of lamb, fry until
lacquer on high heat. Add onion, chopped
diced, after 2-4 minutes – carrot straws. All carefully
2. We salt, we put spices. Next, carefully pour in advance
soaked rice, and pour hot water (we do it very
slowly, trying not to damage the integrity of the rice layer). Groats
should be covered with water in a layer of 1.5-2 cm.
3. Cook first over high heat from the moment of boiling, after 5-7
minutes, switch to medium heat, close the pilaf lid and
bring to readiness. You can not interfere! With необходимости допускается
pierce the dish in several places. Ready pilaf before serving
Recipe 2: Mutton pilaf in a slow cooker
Pilau cooked in a slow cooker turns out to be very rich
and delicious. In addition, rice during cooking is not steamed.
loses nutrients. So, to begin with in the traditional way
prepare zirvak in a separate pan. Dish can be supplemented
barberry, prune and other favorite elements.
– 2.5 volumetric glasses of rice – mutton 500 grams – 1 large
Onion – one carrot – 5 table. spoons of vegetable oil – 30-50
gr. butter – salt, a mixture of seasonings and spices for plov,
The capacity of the multicooker we grease with oil, we spread the cooked
Zirvak, on top – fall asleep rice, which is seasoned with spices and
приправами, мелко нашинкованным garlicом, наливаем масло
vegetable, water (about 5 measuring cups) and set
the device to the “Pilaf” mode, if there is none, then
use – “Quenching”. Ready pilaf mix evenly,
adding a slice of butter.
Recipe 3: Lamb Pilaf with Mushrooms
This dish can be made both on the stove and in the oven. For
diversity let’s consider the option of cooking plov in
the oven. It is prepared in a cauldron, it is permissible to replace champignons
other mushrooms, for example, white or oyster mushrooms.
– баранина 300 gr.- 15-20 свежих грибов (крупных)- 1 стакан
rice – 2 heads of onions – half a glass of sour cream – 400 ml of mutton broth –
vegetable oil – black pepper (ground), salt or ready mix
seasonings for pilaf – any greens
Thoroughly washed rice is boiled in broth until half cooked.
Shred the onions, cut the lamb into small pieces, and mushrooms –
the plates. Heat the pan, heat the oil and start to fry
bow. In a couple of minutes we put mutton in onion, fry until
golden brown, then add to the mushrooms mushrooms, spices and
Pass for another few minutes. Our zirvak is ready.
Next, perekalim fat in a cauldron, lay out there half the rice,
we lay on it a neat, even layer of zirvak, and then we put
leftover rice, level, pour over lamb fat. AT
red-hot oven to 180-200 degrees send our dish and
bake for forty minutes. Ten, fifteen minutes to
of readiness we pour pilaf with sour cream and sprinkle with greens. Turns out
Lamb Pilaf – Tips and Tricks
– For приготовления этого блюда целесообразно использовать мясо
lamb (from 9 to 14 months). Meat is considered the most valuable
milk lamb (up to 3 months), but to eat so young
creation is possible only in the spring.
– Experienced chefs use not only
sunflower oil. As a rule, they mix it with lamb
fat Sometimes vegetable oils are mixed for pilaf: olive,
flaxseed, sesame, walnut, sunflower, etc.
– Small rice varieties need to be cooked before cooking pilau.
soak in salted cold water for 8-12 hours. After
Such a procedure fine-grained rice does not boil soft.
– It is accepted to pour rice not cold, but hot water.
After того как плов полностью приготовился, не торопитесь
mix the ingredients. ATыключите плиту и доведите блюдо «до ума»,
let it stand for ten minutes, and only after that
Stir the rice thoroughly and evenly with the zirvac. Withятного