How to cook pilaf: cooking recipes step by step. How to cook crumbly pilaf How to cook crumbly pilaf

Pilaf is a very ancient dish that has been cooked in many countries for several centuries. In India, this dish was vegetarian, and then in Persia they learned to cook it with meat. All recipes have one thing in common - the dish always combines rice with zirvak (meat, fish, dried fruits, spices). In our country, the most common zirvak, consisting of pork or lamb, onions, carrots, cumin and red pepper. But how to cook delicious and crumbly pilaf?

cooking secrets

To make rice crumbly, you need to know a few simple secrets that not every even an experienced housewife knows about:

1. No need to chop carrots with a grater. It is better to cut it into strips into thin slices - the thicker, the higher the likelihood of getting a crumbly pilaf. Also adhere to the proportions that are indicated in the recipe. If there are a lot of carrots, the rice will not turn out crumbly.
2. Choose the right grain. The best option is considered to be oblong-shaped rice. A round-grained variety is also suitable, but should not contain starchy dust. The smaller it is, the more crumbly pilaf will be - this is one of the main secrets of cooking.
3. Before cooking, you need to soak the rice groats in salted water - preferably hot, but do not use boiling water. This will not allow the rice to boil, that is, you will get not just porridge, but real pilaf!

How do professionals cook pilaf?

Chefs have their own tricks on how to cook pilaf so that the rice turns out to be crumbly. A real chef is able to make any kind of rice crumbly - round and long. At the same time, they recommend using steamed one, as it better draws in the meat broth and turns out to be as fragrant as possible.

Particular attention should be paid to washing the cereal - drain the water at least 8-10 times. It must be perfectly transparent. After that, the rice is poured with cold water and left for at least half an hour so that it is thoroughly wet. When laying cereals in zirvak, a slotted spoon is used so that excess liquid does not get in.

Rice should be steamed, but it is not necessary to use a double boiler or slow cooker for this. The bottom line is that the fire under the cauldron should be set to a minimum, and a layer of cereal in several places should be pierced with a knife to the bottom and tightly cover the dishes with a lid.

Readiness of rice is checked no more than once every 10-15 minutes. If needed, add boiling water. When you remove the cauldron from the stove, so that homemade pilaf turns out to be crumbly, you need to wrap it with something and leave it (you can use a regular blanket). Our ancestors used this trick, which gave the dish an incredible taste and aroma.

Chicken pilaf recipe

To teach you how to cook crumbly and tasty pilaf, we offer a proven recipe. For it you will need the following ingredients:

• long steamed rice - 500-600 g;
• chicken (it is better to use thighs) - 600 g;
• carrots - 200 g;
• onion - 250 g;
• vegetable oil - 50 ml;
• fresh greens;
• spices for pilaf.

Peel the carrots and chop into sticks, straws or half rings, but not too finely. Also chop the onion, add to the carrots, pepper and salt. Fry it all until golden brown in oil.

Cut the thighs, chopping into pieces and removing the bones with the skin. Fry the meat until golden brown for a few minutes, and then add a little water and simmer for a few more minutes under the lid.

Pour rice with cold water, wait 20-30 minutes and rinse thoroughly from white bloom. Put the onions with carrots and chicken in a cauldron or pan, tamp with a spoon, and put rice on top. Press with a spatula and sprinkle chopped greens on top.

Pour boiling water over all this so that it covers the rice by a centimeter. Cook without a lid for about 10 minutes, then poke a few holes so that moisture evaporates through them, and sweat for a few more minutes. Cover with lid and reduce heat. Cook for 20 minutes - the water should evaporate during this time. Turn off the heat and wrap the cauldron or pan with something, leaving for an hour and a half.

Pork pilaf in a frying pan

Now let's figure out how to cook pork pilaf in a pan step by step. The recipe is very simple and accessible to every hostess. You will need the following components:

• 300 g pork;
• a glass of steamed rice;
• one medium carrot;
• a pair of bulbs;
• 50-60 ml of vegetable oil;
• seasoning for pilaf;
• salt and pepper.

We wash the rice with water and pour it for 20-30 minutes. at this time, peel the carrots with onions. We wash the meat and dry it with napkins, and then cut into cubes. We heat the pan with oil on the fire and send the meat into it. Fry it for 5-6 minutes over high heat, stirring constantly.

Chopped, but not too finely, carrots and onions are added to the meat. Salt, pepper, add seasonings and mix. Reduce heat and continue to fry for about 10 minutes. As a result, you will get zirvak.

Put all the rice in the pan, evenly distributing it on top of the zirvak. Pour water in a thin stream so that it covers the rice by 1.5 cm, no more. Cover with a lid and simmer for 30-40 minutes over low heat without opening the lid.

Pilaf has been one of the most popular dishes of the peoples of the East since time immemorial. Mentions of him can be found in folk tales and in ancient chronicles. It was served as an honorary dish at big holidays, weddings and commemorations.

In the 16th century, French chefs tried to cook pilaf according to the description of travelers who returned from Arab countries. However, the experiments ended unsuccessfully, because instead of crumbly pilaf, ordinary rice porridge with meat was obtained. European cooks only in the 19th century received the exact recipe for this dish and learned how to cook pilaf deliciously. In each country, the preparation of pilaf differs in its own characteristics and nuances, and hundreds and thousands of recipes for this appetizing and healthy dish have accumulated over the centuries. It is interesting that each cook turns out his own unique pilaf, even if the same recipe is taken as the basis, however, there are general cooking rules that it is advisable to follow if you want to get a dish close to the original.

Choosing products and utensils for pilaf

Asian chefs are sure that the best pilaf can be cooked only on an open fire in a cast-iron cauldron and certainly from lamb with fat tail fat. At the same time, a man must cook. But this does not mean that it is impossible to cook a real Uzbek pilaf, tasty, fragrant, fatty and crumbly, at home. Modern recipes are so diverse and versatile that every housewife can show boundless imagination and create a unique culinary masterpiece. Let's talk about what we need for a real pilaf.

Meat. Classic pilaf is cooked only with lamb - it is recommended to take the brisket, ribs, shoulder blade or meat from the back of the lamb. However, in the East and Central Asia, beef, pork and poultry are also used to cook pilaf. The most delicious and fragrant pilaf is obtained from fresh meat with fatty layers, which has not been frozen and kept in the refrigerator for several days. The meat in pilaf should be juicy, so it is better to cut it large - into pieces no smaller than a walnut.

Rice. If you strictly follow the advice on how to properly cook friable pilaf, then it is better to use exclusively long-grain varieties with a low starch content. This is Tajik and Uzbek rice for pilaf - devzira, scald, alanga, kenja, as well as Mexican, Arabic and Italian rice for paella. Durum rice is characterized by long transparent grains and unusual density - it does not boil soft during prolonged heat treatment, it absorbs water well and remains crumbly even after cooling. Indian, Thai and Vietnamese varieties of rice (jasmine and basmati) are not very suitable for pilaf, as they are too soft and can stick together during cooking. If there is no other option, then rinse them well with cold water and soak for two to three hours, periodically changing the water to remove excess starch. Some recipes use wheat, pearl barley, peas, corn, or a mixture of different cereals instead of rice.

Butter. According to tradition, real Uzbek pilaf is cooked on animal fat (ghee, mutton fat) or vegetable oils. In this case, it is better to use odorless refined oils so as not to “interrupt” the aroma of the dish. Often fat tail fat is mixed with vegetable oil to increase digestibility and soften the specific odor.

Spices. Flavoring pilaf is a creative process in which you can show your imagination and inspiration. However, there is a basic composition of spices, without which the dish will not be considered a real pilaf - these are cumin (zira), barberry and hot pepper.

Cumin gives pilaf an exquisite oriental taste, dried barberry berries fill the dish with nutty notes with a slight bitterness, and hot pepper in pods or ground form makes pilaf piquant and spicy. Thyme, coriander, suneli hops, garlic and saffron can be used as additional spices, thanks to which the rice acquires a rich golden color.

Vegetables and dried fruits. In India and the Caucasus, pilaf is cooked without carrots, and in Central Asia this vegetable is an important ingredient in the dish, and it is recommended to cut it large - into cubes, straws, cubes or plates. Onions are usually cut into rings, and garlic is added with a whole head, previously peeled. In some recipes for cooking pilaf, you can find dried fruits, since prunes, raisins, figs, apricots and dried apricots set off the taste of the dish and add a pleasant sourness to it. It is better to lay them after frying meat and vegetables - along with the addition of water.

Dishes. How to cook the right pilaf in the "wrong" dishes? Alas, this is not possible. According to tradition, pilaf is cooked in a cast-iron or aluminum cauldron with a thick bottom. In a modern kitchen, a cauldron can be replaced with a duck or goose. In such a dish, rice warms up evenly and languishes over low heat, so it does not burn and turns out crumbly. It is not recommended to use thin-walled enameled dishes, French braziers and wok pans, because due to the lack of uniform heating, the pilaf in them burns and becomes viscous.

Zirvak. Zirvak is a mixture of meat and vegetables fried in oil, combined with dried fruits, spices and broth. In the East, the preparation of zirvak is considered a real art and a sacred act, since the taste, aroma and appearance of pilaf depend on its quality. Oriental chefs say: if you make a good zirvak, then you know how to cook pilaf, and step-by-step recipes with photos posted on our website will clearly demonstrate all the stages of cooking.

Sequentially add meat, onions and carrots to the cauldron, fry them until golden brown, and ten minutes before they are ready, add dried fruits and spices to them. After that, fill the contents of the cauldron with boiling water so that the water covers a layer of meat and vegetables by two centimeters, and put everything to stew over low heat for 40-90 minutes. Ten minutes before the readiness, salt the zirvak (it is recommended to slightly oversalt it), add the head of garlic and rice to the cauldron, without mixing it with the meat. Add more boiling water so that the water covers the surface by two fingers, and cook the pilaf until the water evaporates, pouring it into the cauldron if necessary. It is desirable that the cooked pilaf simmer a little more, and tasting the dish right away or letting it brew is a matter of taste and personal preferences.

Salads of fresh vegetables are usually served with pilaf, which give it freshness and contribute to better absorption of fatty meat. However, the classic appetizer for pilaf is the achik-chuchuk salad, which includes thinly sliced ​​tomatoes, onion rings, hot or sweet peppers, basil and herbs, seasoned not with oil, but with grape or apple cider vinegar. Taking the classic pilaf recipe as a basis, you can make adjustments to it and create a unique signature dish that will decorate not only the festive table, but will also become part of your family's daily diet.

According to my recipes, pork pilaf always turns out crumbly! I advise you to take a closer look at them and take a note of a couple or more - you will not regret it!

Despite the fact that lamb is considered to be the traditional meat for cooking delicious pilaf, the use of pork will be no less interesting. Indeed, after the recipe spread around the world, adjustments were made to it.

They removed the classic ingredients and added, at first glance, completely inappropriate - one was changed to another. But each of today's options is delicious in its own way and has gained thousands of fans.

I will tell you a few recipes that will be useful both for daily use in the family and for the reception of friends.

For such a pilaf, a convenient cauldron is useful. You can take a similar aluminum dish, which has a thick bottom. An accurate calculation of water is important so that pilaf does not turn into ordinary porridge.

The ingredients I will need are the following:

• per kilogram of pork and rice;
• carrots - about 800 grams;
• onions - a little more than half a kilogram;
• vegetable oil - a glass;
• water - one and a half to two glasses;
• garlic - 3-4 heads;
• zira - a teaspoon.

Optionally, you can add a teaspoon of turmeric and a mixture of peppers and a handful of barberry.

Recipe:

Since this time I cook pilaf on the stove, you don’t need to watch it every minute.

I pre-fill the rice with water for about an hour, before washing it well.

I cut the meat into larger cubes, carrots into cubes, and onions into halves of rings. I fry the onion, add meat to it. I do not cover with a lid.

When the pork is browned, I spread the carrot. It is very important to press the vegetables to the meat with a spatula, but do not mix. This way I will soak the carrots in the aroma of fat, it will not boil.

I add the prepared spices to the cauldron, I also send salt, chopped pepper and cumin there. Products must be filled with water a centimeter higher than they are. Cover everything and simmer for about ten minutes.

Now you can lay out the rice, carefully spreading it with a spatula. The grits do not need to be pressed against the meat. I immediately add the peeled heads of garlic and pour water - about one and a half centimeters above the rice level. I cover with a lid.

When the moisture has evaporated, I collect the rice with a spatula in a hill, reduce the fire to a minimum and cover the cauldron with a towel. I turn off the stove after 40 minutes. If I take steamed rice, it takes longer to cook than polished.

I usually serve such pilaf on a large dish: first I spread the rice, and then the pork and carrots.

In my subjective opinion, this recipe is an amazing find for those hostesses who seek to save time and use the slow cooker to the maximum of its capabilities.

If you use the right recipe, pilaf will turn out fragrant, tasty. Yes, and it will not take much effort. Hostess advice. In order for pilaf to be not only tasty, but also crumbly, you must follow all the requirements of the recipe. Otherwise, there will be rice porridge.

To prepare the dish I will need:

• pork - a little more than half a kilogram;
• rice for pilaf or basmati - 400 g;
• three hundred grams of onions and carrots;
• sunflower oil - 150 ml;
• a head of garlic;
• zira - about a teaspoon without a top.

Pepper or coriander is quite suitable, as well as other seasonings that will create the perfect tandem with meat. In order to feel a subtle sour note in pilaf, I add dried barberry berries.

I prepare the dish like this:

I wash the rice with water, pour it for about an hour, and during this time I prepare the vegetables.

I pour oil into the multicooker. When the smoke begins to appear, in the “frying” mode, I fry the onion. Then I add meat pieces. When an appetizing crust formed on them, I fall asleep carrots.

I stir after a quarter of an hour. I add boiling water (so that it covers the products by a centimeter), I put spices and salt, and also garlic.

The lid can be closed and put at 120 degrees for ten minutes. When the time has passed, I open the slow cooker and fall asleep rice, which has already managed to swell. Little by little I pour in water - hot, but not boiling water.

Now you can set the temperature to 100 degrees. I close the lid and turn it on for twenty minutes. After the dish is cooked, let it brew for 20-30 minutes.

In this version of the dish, you can first fry the onion, and then add the meat, or vice versa. It's for someone who likes it.

And at the stake it tastes amazing.

So, I take the following products:

• per kilogram of pork pulp, rice and carrots;
• 4 onions;
• two heads of garlic and two hot peppers (if someone does not like spicy, you can not use the pepper);
• greens, zira, barberry, seasoning for pilaf and salt.

The step by step preparation is as follows:

I start the cooking process with slicing meat and vegetables. I cut pork into medium cubes, onions into half rings, and carrots into not long strips.

Rice is washed several times and soaked in advance. The cauldron is warmed up on a fire. I pour oil there - about a glass and wait for the smoke to go.

I pour the onion and fry, stirring with a slotted spoon. If the onion enters the cauldron first, then the pilaf will be darker. If you immediately place meat in a cauldron, then the pilaf will be light. Put all the meat to the fried onion and cook, stirring all the time.

It is necessary that the meat be fairly well fried, and the liquid evaporated. The cauldron must not be left unattended for a minute.

When the meat is browned, I pour out the carrot straws.

Now I'm interfering with everything so that the carrot is at the bottom - so it will fry. Thanks to her, the dish will have a golden color. Salt and pepper after seven minutes. You can immediately add seasoning. I throw garlic and pepper (if there is a desire to add it) whole.

I add hot water so that it covers the food by about a centimeter. After five minutes, the broth becomes clear and reddish in color.

I post pic. Now that the meat is almost ready, pilaf can be tasted very soon.

I add more water so that the rice is “hidden” completely. Now I just have to watch the pilaf until the liquid evaporates. From now on, I do not stir the dish.

I close the pot with a lid. Everything will be ready in fifteen minutes.

It is better to serve on the table with vegetables - fresh or pickled. Sometimes I sprinkle pilaf with finely chopped herbs.

Bon appetit!

In an ordinary deep frying pan, you can also cook pilaf. In this case, the dish turns out to be as crumbly as possible.

For cooking, I need the following products:

• pork - 600 grams;
• rice (even regular, round grain will do) - a couple of glasses;
• water - three glasses;
• carrots and onions - a couple of pieces;
• garlic - three cloves;
• seasoning and salt - to taste.

Rice is washed very thoroughly in cold water. I cut the meat into medium-sized cubes and fry in a pan in vegetable oil. I add finely chopped onion there, which is fried until it becomes golden.

I cut the carrot into small pieces. A grater should not be used. I put it on the meat. Then I pour rice over the carrots. I don't mix. I add cold water to the pan in a thin stream. Boil for a couple of minutes, salt, add seasonings. I stick garlic cloves into the rice and close the pilaf with a lid.

I increase the heat on the stove and leave the pan for ten minutes. If the dish boils too much, reduce the heat a little. Then I reduce the heat and simmer the pilaf for another 12 minutes. For the next 12 minutes, pilaf stands on the switched off burner and “comes to readiness”.

After that, you can remove the lid to cool the dish a little. I mix and serve to the table, sprinkled with herbs.

Classic homemade pork pilaf - video recipe

Light salads go well with this dish:

1. From Chinese cabbage .

In Soviet times, ducklings were not available to everyone. But those who managed to get it, never regretted it. And in this dish you can not only bake chicken, duck and similar birds and meat, but also cook delicious crumbly pilaf.

I, too, sometimes choose the duckling. In this case, pilaf acquires an unusual aroma and taste.

For cooking, I choose the following products:

• half a kilo of pork;
• three carrots;
• a couple of onions;
• any vegetable oil - 0.5 cups;
• a teaspoon of seasonings for pilaf;
• one head of garlic.

This is for three or four people.

Recipe:

I cut the meat into small pieces. Onion - rings or half rings. Carrots - as it turns out, the main thing is not to use a grater.

I fry everything over high heat in a roaster, in which hot oil sizzles. First - for ten minutes - meat, then with onions for another five minutes, and the next five - with carrots. This is how zirvak is obtained.

Now I pour boiling water over everything and add seasonings, garlic and salt.

As soon as it boils, I reduce the fire and leave it to languish for about twenty minutes. Then I lay the rice, which I washed beforehand. I add some water.

I tightly close the chicken and put it in the oven for half an hour, which is heated to 200 degrees. You do not need to open it immediately, only after ten minutes. Now you can mix and arrange on plates.

Homemade will be pleased with the taste of this dish.

If there is no cauldron in the house, the housewives use an ordinary pan, which has thicker walls. Yes, and to me, if I don’t feel like messing with a cauldron, I take a convenient saucepan.

Products fit standard. I choose these:

• pork - 500-700 grams;
• rice (you can use ordinary Krasnodar) - two glasses;
• one onion and carrot;
• three cloves of garlic;
• salt and seasoning.

How to cook:

Soak the rice in hot water before cooking. So it will swell faster and cook faster.

I cook a roast of carrots, onions and meat. Shred carrots or cut into circles - as you want. I add finely chopped onion and medium pieces of meat to it.

I fry vegetables and meat in a saucepan over medium heat. Vegetable oil should completely cover the bottom. When the vegetables are ready, I add rice, salt and spices to taste.

I fill everything with water, which should cover the pilaf for a couple of centimeters. If the family loves savory tastes, then you can add garlic, parsley, spices.

I cook everything over low heat for about 25 minutes. No need to interfere. The pilaf is ready when the water has boiled away.

If I cook only for home, I serve on portioned plates. If serving to guests, I use a large dish.

Gypsy pork pilaf

Bulgur is a grain that is considered sacred in China. Mistresses cook many different dishes from it, but pilaf is especially tasty. I propose to cook it just to be sure.

I will need:

• 1 glass of bulgur;
• 2 cups meat broth;
• 400 grams of pork;
• one piece of carrot and onion;
• three cloves of garlic;
• 40 ml of vegetable oil;
• add salt and black pepper to taste.

Let's prepare it right:

To begin with, I want to note that according to the rules, two glasses of liquid go to one glass of cereal.

I heat vegetable oil in a cauldron and first fry the meat, cut into pieces. After three minutes, add finely chopped onion, almost immediately - carrots. I fry the meat with vegetables for three to four minutes.

Now it's time to add the bulgur. I immediately omit a few garlic cloves as well. I don't interfere. It is necessary that meat and vegetables are at the bottom, and cereals are at the top.

Pour in two cups of broth. If not, water will do. Salt, pepper. I cook until the moisture has completely evaporated. This takes approximately half an hour.

When this time comes to an end, it's time to stir the pilaf.

Everything is ready, it's time to take a big spoon.

When I want to surprise my friends with some dish, I cook it. Thanks to paprika and turmeric, pilaf will have a beautiful color and a special piquancy.

Yes, and the effect on the body is positive. And when my best friend is on a diet, I replace pork meat with chicken breast. It turns out everything is just as tasty, but not so high in calories.

From the products I will need:

• pork and pickled mushrooms - three hundred grams each;
• carrots and onions - one each;
• rice - 200 grams;
• turmeric, vegetable seasoning and salt - one teaspoon each;
• dill and parsley - one bunch each;
• garlic - ten cloves;
• three sprigs of red basil.

Step by step I cook like this:

I choose pork that is not too fatty and cut into small pieces. I wash the mushrooms in clean water several times. I buy steamed rice - this will be as crumbly as possible.

The best pilaf is obtained in a cauldron. At the very beginning, I heat sunflower oil in it and send grated carrots and onions there. I pass five minutes.

I add meat prepared in advance and a couple of pinches of salt, stew under the lid for about ten minutes, constantly stirring.

Time to add mushrooms to the cauldron that have already been cut into pieces similar to the size of pieces of meat. Carcass for ten minutes.

It's time for rice. Mix it with the previous ingredients and pour everything with water. Simmer covered for twenty minutes, stirring occasionally.

Add paprika, salt, seasoning and turmeric to the cauldron, as well as pieces of garlic crushed with a knife. Cook for another five minutes.

Lastly, I add chopped basil, dill and parsley. Mix everything.

Pilaf with mushrooms is ready - Bon appetit!

Sometimes I cook pilaf according to this recipe. The dish turns out with a certain oriental touch, sweet. This combination is perfect for those who love such unusual combinations.

The ingredients are:

• 300-350 g of pork;
• 200 g of rice;
• two onions and carrots;
• one Bulgarian pepper;
• about eight prunes are larger;
• 150 g raisins;
• 4 cloves of garlic;
• two tablespoons of zira and dried basil;
• 150 g butter.

It is necessary to prepare in this way:

I wash the pork and cut into pieces larger. I pour oil into a cauldron or pan, heat it up, add meat and fry for about ten minutes.

During this time, I cut the onion into pieces and rub the carrots, and crumble the bell pepper into strips. My raisins and prunes are cut into strips.

First, I add vegetables to the meat, and after 5-7 minutes - prunes and raisins. You can immediately and seasonings. Simmer five minutes.

Lay the rice washed in advance on the vegetables, mix, pour water and add garlic cloves. Cover with a lid and cook over low heat until the water has completely evaporated. It will take no more than thirty minutes.

I usually serve in a beautiful dish, garnished with parsley, cilantro or dill. Sometimes, to get an unusual combination of flavors and aromas, I add mint leaves.

To prepare a truly tasty and fragrant dish, I use the secrets of its preparation.

Here they are:

1. There is no need to grate carrots, because pilaf will become ordinary porridge.
2. If the hostess does not feel sympathy for long-grain rice, you can replace it with round cereals, in which there is very little starch.
3. Rice should be soaked in hot water (temperature 60-70 degrees), adding salt there.
4. If the hostess wants the pilaf to turn out light, the onion should be added after the pork.
5. If you need to get a richer taste, then over high heat, onion is fried, chopped larger, and then meat in the same oil. Onions are added to pilaf with carrots, but already new.

Pilaf is prepared in a special way in Azerbaijan. Crumbly rice, meat and various seasonings with fruits are served in separate dishes. I will show you a hearty Azerbaijani dish in my next publications.

Do you know how to make pilaf crumbly? You get fluffy and fragrant rice and delicious tender meat with vegetables and spices. Then we can say that everything really turns out as it should. Or is it the other way around? Rice sticks together, looks like a viscous porridge, and the meat is tough. If so, then a few simple tricks, which will be discussed below, can greatly help you.

In my family, my dad always cooked plov. While still in the army, one of his friends, an Uzbek by nationality, taught him how to cook a real Uzbek pilaf. I didn’t succeed in swimming for a very long time. Difficulties were with rice: it turned out just rice porridge, even cry! But through experimentation, looking at several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does swimming begin? Of course with choice of meat. The classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and lamb may simply seem too fatty to some. When choosing meat for pilaf, you just need to pay attention to choose not too hard and “dry” meat. Fat should still be present in it - this will help the meat retain its juice.

Pledge of delicious pilaf - right choice of rice. There is only one criterion - quality. If you choose the so-called "cut", crumbly pilaf will definitely not work out of it. The grains of long rice and parboiled rice are guaranteed not to stick together, but their taste and texture are, in my opinion, rough.

I prefer rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and buy at an affordable price. Before cooking pilaf, it is important to rinse the rice thoroughly. Water must be drained at least 10 times until it becomes clear. Rice should be allowed to dry. It is also important to observe the proportion - 1 cup of rice and 2 cups of water.

Garlic in Uzbek pilaf is a must. It does not need to be completely cleaned: just remove the husk, leaving the teeth in a dense peel. Spare no carrots- it gives pilaf a pleasant sweetness and a beautiful color. You don't need to mix it up. Carrots are laid out on the meat in an even layer. Water must be poured into the pilaf not cold but very hot. Its quantity is determined by the amount of rice.

A simple pork pilaf recipe

• We cut the meat into large cubes (with a side of 2 to 3 cm) and fry over high heat in a deep and wide frying pan. You can’t let the meat release juice - it must remain inside each piece.
• We cut the carrots into thin strips, finely chop the onion, divide the garlic into cloves. We spread onion, garlic on the meat, add spices, salt and carrots and cook zirvak (this is the name of meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
• Advice: there is one trick about salt - you need to salt the zirvak a little so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
• Boil water in a separate saucepan.
• We fall asleep rice in a pan (or a cauldron in which meat is cooked). We distribute it evenly over the entire surface and fill it with hot water. You can not mix pilaf! The pilaf should have three layers: meat, vegetables and rice.
• We cook pilaf under a closed lid over medium heat. When the water level is below the surface of the rice, take a wooden stick and poke holes all over the surface of the pilaf to allow the water to boil away, leaving the rice crumbly.

The secret of crumbly pilaf: summing up

1. Choose the right kind of rice.
2. Rinse well (water should be clear).
3. Pour the required amount of hot water.
4. Make holes to let the water boil.

Other recipes with meat: