Чт, 12 май 2016 Автор: Лиана Райманова
Uzbekistan’s national dish – plov, it is he who gives
Uzbek cuisine has that special flavor and distinctive feature.
No other country can boast a similar dish.
Soft tasty meat, juicy vegetables, aroma of spices and herbs, tender
rice is really delicious.
Contents
Real Uzbek plov – general cooking principles
Many try to cook meat with rice at home, calling their
pilau dish. But this dish has nothing to do with the present.
Uzbek pilaf, usually everyone gets tasty, but ordinary
рисовая каша с овощами, мясом и dried fruit.
So what is the secret of this pilaf? How to cook pilaf
in Uzbek as needed? There are some features. let’s
will consider.
The first is the choice of rice. Chinese long grain or
Krasnodar round grain for pilaf will not fit, you need to choose
tacky grade, best for cooking grade
�Devzira.
The second is spices. One pepper for pilaf is not enough
use herbs, zira, barberry, turmeric, chili, garlic and
other spices. They give this Uzbek pilaf exactly that
distinctive aroma and smell.
Third – do not skimp on fats. Yes, Uzbek plov is far away
not a dietary dish, zirvak should be fatten – only then
it will be cooked properly, every grain of rice must be
soaked in oils.
The classic version of the Uzbek pilaf, except carrots, onions,
meat, rice and spices no longer contain anything. But with
over time, the recipe changed and now you can meet
real Uzbek pilaf is not only lamb, but also beef,
chicken, pork and even game. Dried fruits are also added to it:
more often raisins, less prunes, dried apricots, dried apricots and others.
1. Real Uzbek plov with lamb
Ingredients:
• 1.5 kg of fresh lamb;
• 300 grams of fat tail;
• kilogram of rice “Devzira”;
• kilo of carrots;
• two heads of garlic;
• 600 grams of onions;
• a pod or two hot chili peppers;
• 100 ml of vegetable oil;
• to taste spices: pepper, salt, turmeric, zira, paprika,
barberry.
How to cook Uzbek pilaf with
lamb:
1. Pour vegetable oil into the cauldron and heat it.
2. We spread the fat-cut fat cut into large cubes, we cook
3-5 minutes, stirring it, until he selects everything necessary for
preparation of this Uzbek pilaf, fats.
3. We wash the lamb, cut it into rather large pieces and
we lay out in a cauldron, fry it on high heat, giving light brown
from all sides.
4. Add the onion sliced in half rings, fry together with
meat until soft and brown-golden color.
5. Cut the peeled carrots into thin straws, spread to
meat, fry until soft.
6. Once all the vegetables are softened, pour in boiling water so that
so that it covers food in a cauldron by 1 cm. We simmer zirvak 30
minutes
7 After the allotted time, the water should almost all
evaporate. Add spices to taste, salt plov, lay out a whole
pepper pod.
8. Обжариваем в течение 5 minutes
9. Pour rice in a colander with small holes and carefully
rinse, rubbing rump hands. My long and careful to
wash off all the gluten.
10. Put the prepared cereal over the meat, not
mixing, simply level the rice with a spoon.
11. Pour boiling water, covering the cereal at 2 cm.
12. Make small recesses in the center, lay out in them
peeled but thoroughly washed garlic heads.
13. Cover cauldron lid, evaporated rice for 20-30
minutes Вода должна полностью evaporate.
14. Ready Uzbek plov insist before serving minutes
ten, after which we mix thoroughly with a skimmer with a long
handle, lifting from the bottom zirvak and meat.
15. Serve hot with fresh vegetables.
2. Настоящий узбекский плов с dried fruit
Ingredients:
• 500 grams of lamb;
• kilogram of rice;
• 200 grams of lamb fat;
• 300 grams of onions;
• a pound of carrots;
• half a cup of vegetable oil;
• 150-200 grams of raisins (you can take different varieties: light and
dark raisins);
• salt, spices.
How to cook pilaf по-узбекски с
dried fruit:
1. In a cauldron of suitable size, pour vegetable oil, as
only it warms up, put the chopped bacon. We drown it for
5 minutes, then remove it with a slotted spoon.
2. Cut the meat into medium cubes, put it in butter,
обжариваем, прибавив огонь на максимум, в течение 10 minutes
3. Add the onion, chopped into half rings, and rubbed on
корейской терке морковь, жарим все вместе, помешивая, 5 minutes
4. Pour in a glass of boiling water, close the cauldron with a lid, simmer
мясо с овощами 30 minutes
5. While the meat is cooking, wash the raisins, soak it in boiling water.
water for 20 minutes, drain the water, the raisins themselves again carefully
flush.
6. Open the lid of the cauldron, put spices and salt to taste,
mix it up.
7 Put prepared raisins and thoroughly washed rice in zirvak.
Lightly tamping with ingredients ложкой, но не mix it up.
8. Pour boiling water so that it covers the cereal at 1-1.5
cm.
9. Готовим узбекский плов еще 30 minutes
10. At the end of time, turn off the fire, pilaf well
перемешиваем, перед подачей даем ему настояться 5-10 minutes
3. Uzbek chicken pilaf
Ingredients:
• 600 grams of rice of suitable variety;
• 600 grams of chicken;
• 400 grams of onions;
• 300 grams of carrots;
• vegetable oil;
• salt, paprika, barberry, zira.
How to cook pilaf по-узбекски с курицей:
1. For the preparation of this Uzbek plov with chicken better
take not the breast, but the meat from the thighs, shins. Rinse thoroughly
chicken and cut into large pieces, not less than 100 grams.
2. Sprinkle meat with salt, set aside for 10-20 minutes in
aside.
3. Pour into cauldron, saucepan or large deep frying pan.
oil, we heat it.
4. Peel the onions and cut into quarters into rings, lay them in
butter, fry until golden brown.
5. As soon as the onions soften, add the chicken to it, add
fire to the maximum and, without moving away from the stove, and stirring continuously,
fry the meat for 3-5 minutes until the chicken is white
colors.
6. Add the carrots, cut into strips, salt, throw spices.
We extinguish, having covered the container with a lid and putting out the middle fire 25
minutes
7 Put the washed rice cereal, pour a little boiling
воды, готовим еще 20 minutes
8. Before serving, thoroughly mix and insist for
5-8 minutes
4. Uzbek plov with buckwheat
Ingredients:
• pound of beef or pork;
• 400 grams of buckwheat groats;
• 150 grams of butter;
• 200 grams of onions;
• 200 grams of carrots;
• barberry, turmeric, salt.
How to cook pilaf по-узбекски с гречкой:
1. We thoroughly wash the meat, clean the vegetables, clean the buckwheat and
rinsed.
2. Warm up in a cast iron skillet or in a cauldron cream
butter, put the cut into large pieces of meat, fry until
light blush.
3. Add the onion, cut into half rings, carrots,
chopped into strips. Add spices and salt to taste.
4. Passe the ingredients in the cauldron, stirring, until half-ready,
около 10 minutes
5. Pour in boiling water, simmer over 40 on average heat.
minutes
6. We spread the prepared buckwheat to another pan,
add a little butter (1 tbsp. l.). Fry on
медленном огне, все время помешивая, в течение 6-7 minutes
7 Spread buckwheat to the meat, mix thoroughly,
if necessary dosalivaem.
8. Pour in water, bring pilaf to readiness. It will take about
15 minutes
5. Uzbek pilaf with stuffed sweet pepper
Ingredients:
• 600 grams of rice;
• 600 grams of meat per bone;
• 300 grams of onions;
• 300 grams of carrots;
• 100 grams of fat;
• egg;
• Bell pepper;
• greenery;
• 5 tablespoons of vegetable oil;
• salt, spices.
Cooking method:
1. Cut off the meat from the bone, but not completely, we will be enough
250-300 grams of pulp.
2. Grind the pulp in a meat grinder.
3. Chop one onion and add to the mince, season
массу специями и солью, хорошенько mix it up.
4. In a cauldron we heat up the oil, put the fat, lay out the bones with
meat Fry until light brown crust.
5. Second onion chop half rings, fine carrots
straws. Add both ingredients to the cauldron.
6. Put spices and salt here, mix, fry for 5
minutes, then pour a glass of water.
7 Тушим мясо с овощами 45-50 minutes
8. While the meat on the bone is being prepared, stuff the peeled from
peduncle and pepper seeds minced.
9. Put half of the washed rice on top of the ready sprinkler,
lay out gently peppers, close the second half
rice.
10. Fill all with water so that it is above the rest.
ingredients on 2-3 fingers. Close the cauldron lid, prepare plov
по-узбекски 40 minutes
11. Serving such a pilaf as follows: lay out rice on a plate, then
Stuffed peppers, sprinkle with chopped herbs.
6. Green real Uzbek Bakhsh plov
Ingredients:
• 500 grams of beef;
• 500 grams of rice;
• a pound of fresh cilantro;
• onion;
• 100 grams of green onions;
• 100 grams of parsley leaves;
• 100 grams of chicken fat;
• 60 ml of olive or sunflower oil;
• salt, pepper, spices.
How to cook pilaf по-узбекски Бахш:
1. Carefully wash all greens, separate leaves from twigs.
Remove the branches, chop the leaves.
2. Onions clean and cut into small cubes, green feathers
onions cut into small rings.
3. Rinse the rice, recline in a colander.
4. Wash my meat and cut it into large pieces.
5. In a deep pan or cast iron pan, heat the oil,
we put fat and meat in it, fry for 2-3 minutes to
blush
6. Add onions, mix thoroughly, fry until it
mitigation.
7 Добавляем кинзу, петрушку и зеленый лук, mix it up. Let be
You are not surprised by such a huge amount of greenery – this is Bakhsh,
if there is less greenery, you will simply have rice porridge with
meat
8. Выкладываем рис, еще раз все mix it up. Pour in two
cup of water, close the pan with a lid. Cook 45 minutes for
slow fire.
9. Serve Bakhsh hot with green tea and cakes.
7 Uzbek game plov
Ingredients:
• two pheasant breasts;
• kilogram of rice;
• 250 grams of fat;
• three onions;
• four carrots;
• 50 ml of grape vinegar;
• salt, spices;
• Spoon of dried herbs (parsley, basil).
How to cook Uzbek plov from game:
1. The day before cooking, we marinate thoroughly washed and
sliced portions of pheasant breast in finely chopped
onion, vinegar, pepper, dried herbs and salt.
2. Put the fat in the cauldron, melt it. We put
pickled pheasant, fry on all sides to a crust.
3. Add onions and carrot straws lightly
fry.
4. Pour in a liter of water, add salt and spices, simmer on
low heat 30 minutes after boiling.
5. Add rice, pre-sorting and washing it,
level the rump with a spoon, but do not mix it with the pheasant.
6. Pour in half a liter of water, cook over medium heat until
complete evaporation of the liquid.
7 Делаем в рисе 2-3 глубокие дырки, вливаем в них воду, сколько
will enter. Reduce heat to low, cook for 20 minutes, covering
a lid, on the quietest fire.
8. Перед подачей плов mix it up.
Real Uzbek plov – secrets and tricks
Why do we need spices? Real Uzbek pilaf without spices and not
pilaf at all. They give the dish the very zest that we
Often we can not achieve in the kitchen, even if we strictly follow
instructions, but at the same time we forget about such an important ingredient.
• Barberry – gives the dish acidity, makes the meat softer and juicier,
неназойливо подчеркивает сладость моркови и rice.
• Turmeric – gives a light, unobtrusive note of nuts to the pilaf.
• Paprika – colors the dish into an amazingly beautiful, appetizing
color, gives a soft sweetness.
• Greens – refreshes and emphasizes the taste of real Uzbek.
plov.
• Garlic – thanks to this ingredient the dish gets
characteristic aroma, but not poignant.
• Chili or red pepper – these ingredients are required in
cooking, if you like a light spicy in the dish.
Having learned to cook authentic Uzbek plov once,
you will come back to this dish more and more often – because
tasty, fragrant and very satisfying. Also preparing pretty
easy, simple and fast. Enjoy your meal.
