Until the end of the 16th century, the local Turkic people bore the common ethnonym Bulgars....
by Notes of the Wild Mistress
It is clear that some pilaf lovers will say that real pilaf cannot be cooked with pork. We won’t argue: maybe we won’t succeed with classic pilaf, but you can cook a delicious dish very simply!
Pork is a tender and juicy meat, so cooking pork pilaf can be considered another recipe for this common dish.
True, the preparation of pork pilaf has its own characteristics. If you do not take them into account, then instead of pilaf you will get porridge with meat.
@headerFeatures of cooking pork pilaf
First of all, you need to choose and prepare the meat correctly - it must be fresh, low-fat and cleaned of all films and veins. It is best to buy a neck for cooking pork pilaf.
Rice for cooking pork pilaf should not be steamed. Rice varieties such as Devzira, Jasmine, Indica, Sadri, or high-quality long-grain varieties are perfect for pilaf. In addition, before laying rice, you must first sort it out and then soak it in cold water for several hours.
Carrots for pilaf should be cut into thin strips, and not grated, and onions are usually cut into medium-sized cubes.
There is a difference in serving the dish to the table: if the classic pilaf with lamb is served on a large dish, then pilaf with pork can be served on separate portioned plates.
And yet, you need to pay attention to the temperature of the served pilaf: pilaf with pork is served hot to the table - the approximate temperature is 70-75º, and by the end of the meal the temperature of the dish should not be lower than 65º.
@headerSpices for cooking pork pilaf
Spices in the preparation of pilaf, whether from pork or other meat, are the most important ingredient. It is thanks to spices that pilaf acquires that special and magnificent taste that we have been enjoying for many, many years.
Now ready-made sets of spices for pilaf are sold in stores - you can use them. But it is not difficult to prepare a mixture of spices for cooking this dish yourself. Moreover, there are spices, without which pilaf is not cooked, but there are those whose addition is determined by the taste of the hostess. That is, the composition and quantity of spices is not strictly regulated.
For cooking pilaf must be taken:
Pepper red, hot (preferably in whole pods) - it gives pilaf sharpness;
Cumin (zira or cumin) - these spices will provide pilaf with the very original taste for which we love this wonderful oriental dish;
Barberry berries - they provide sourness, which is inherent only in pilaf.
Other spices, which are used to cook pork pilaf:
These spices include saffron (it will give pilaf a beautiful golden color), ground black pepper, ground red pepper, turmeric, paprika, ground coriander, savory, sage, bay leaf, etc.
But it should be noted that you need to add these spices very carefully, otherwise you can overdo it and drown out the real taste of pilaf.
@headerProducts for cooking pork pilaf
Products: 700-800g pork neck, 400g rice, 2-3 carrots, 2 onions, 4-5 garlic cloves, a set of spices for pilaf: 1 tablespoon barberry, 1 teaspoon cumin (cumin), half a teaspoon allspice ground pepper, 1 a teaspoon of saffron (other spices to taste), salt to taste, 150 g of vegetable oil.
@headerCooking pork pilaf
First you need to heat up the vegetable oil. Then add to it the pork, peeled from films and lived, cut into pieces and fry for 20 minutes.
Peel the onion, cut into cubes and put on top of the meat. Then stir and keep on fire for about 15 minutes. After this time, you need to add chopped carrots, mix and simmer for 7-10 minutes.
Then spices, garlic, salt and hot water are added to the cauldron so that it covers the meat with vegetables by about 1-1.5 cm, about 120-130 g.
Drain the prepared and soaked rice and carefully lay it on the meat without stirring. If the rice is not covered with water, then you need to add more so that the liquid covers the rice by about 1-1.5 centimeters.
Pilaf should be cooked until the rice has absorbed all the water. When the pilaf boils, it is not necessary to cover it with a lid. If the rice is dry and the water has completely evaporated, add a little more and continue cooking.
When the water is almost completely evaporated, you need to pierce it in several places and close the lid tightly to keep the rice dry. After that, mix the pilaf until smooth.
Bon appetit!
Plov: recipes
How to cook beef pilaf at home. We cook in a cauldron, a frying pan or on a fire. Tips for choosing beef and rice, as well as video recipes.
1 h 30 min
220 kcal
5/5 (1)
I don't know a single person who doesn't like plov. This fragrant, hearty hot dish of Uzbek cuisine has long been a frequent guest on our table. Cooking real pilaf, not just rice porridge with meat, is easy! You just need to follow the basic proportions of the recipe and the cooking steps. Of the variety of recipes for cooking pilaf with beef in a cauldron, we offer the simplest one, while the pilaf turns out to be very tasty. See for yourself!
Beef pilaf in a cauldron on the stove
Kitchen appliances: cast iron cauldron (you can use a thick frying pan with high sides), cutting board, knife, spoon, bowl.
Ingredients
How to choose the right ingredients for beef pilaf
Rice. This is a very important point, since the success of cooking real pilaf will depend on the choice of rice variety. The ideal, specially bred variety of rice for pilaf is dev-zira rice. If this rice is not available, take any parboiled rice, such as Basmati or Jasmine varieties. Such rice will be friable and will absorb the fats and flavors of spices in pilaf well.
Meat. What part of beef is good for pilaf? For pilaf, beef from the back leg or shoulder blade is perfect. The tenderloin is also suitable, you can also add ribs.
Cooking
Food preparation
It is necessary to immediately pre-prepare all the products so that cooking goes faster and easier. So, we need:
Cooking pilaf
At home, following this recipe, you will cook delicious pilaf with beef.
- Melt the butter in a pot or skillet. You can add vegetable oil 50:50. It is the butter that will give the meat a golden crust.
- Put the onion in a well-heated cauldron with oil and fry it until golden brown for 2-3 minutes.
- Add beef pieces, fry for 5-7 minutes. The meat should also be browned.
- Add carrots, stir and cook until soft. Stir occasionally.
- Pour in boiling water to cover the roast.
- Cover with a lid and simmer for 40 minutes over low heat.
- After 40 minutes, pour the washed rice into the cauldron, evenly distributing it over the entire container.
- Pour in hot water so that the water covers the rice by 2 fingers. Bring to a boil and cook until the water has evaporated.
- When the water has evaporated, collect the rice in a slide and close the cauldron with a lid. Leave to simmer on low heat for another 20 minutes.
Pilaf is ready! Can be served with fresh summer salad or in winter with pickles. According to the same recipe, you can cook pilaf with beef in a pan. Perhaps in this case you will get less pilaf, but this will not affect the taste. Just use fewer ingredients.
video recipe
Watch in our video how to cook delicious beef pilaf in a cauldron.
Beef pilaf on the fire
When you are going on a picnic, with friends on nature or on an outing with tents, you want to cook a dish for the whole big company. We offer to cook a real pilaf on a fire. You will enjoy not only the result, but also the cooking process itself. Take care of the fire in advance - you will need dry firewood and a stand for the boiler, for example, a tripod.
Time for preparing: 2 hours.
Servings: 8-10.
Kitchen appliances: cast iron cauldron, skimmer.
Ingredients
- rice - 1 kg;
- beef - 1 kg;
- carrots - 1 kg;
- onion - 800 g;
- butter - 150 g;
- sunflower oil - 500 ml;
- garlic - 4 heads;
- spices - salt, pepper, zira, cloves. You can add seasoning for pilaf.
Take the ingredients in a 1:1 ratio. If you have 1 kilogram of rice, you need to cook 1 kg of meat, 1 kg of carrots and onions. Onion can be a little less, if desired.
Cooking
Food preparation
- Meat, in our case beef, cut into large pieces.
- Onion cut into half rings.
- Carrots, cut into large strips.
- Garlic, peeled from the top peel, do not disassemble the garlic into cloves, leave the heads whole.
- Rice, well washed, can be pre-soaked in salted water for an hour.
Cooking pilaf on a fire
- We set up a cauldron and make a fire. The fire must be strong, no need to wait until the coals are formed.
- Melt the butter in a cauldron. Add vegetable oil. The oil should warm up well, only then you can start frying.
- and fry for 3 minutes until golden brown.
- Add beef pieces, fry for 10 minutes. The meat should also be browned.
- Add carrots, stir and cook until soft.
- Put the heads of garlic, add spices: salt, pepper, grind in your hands and add cumin. Salt should be given more than usual, then the rice will absorb all the excess salt.
- We are waiting for the frying to boil. Simmer for 10-15 minutes, stirring several times.
- Pour the washed rice into the cauldron, distributing it evenly over the entire container.
- Do not stir the rice, you can only pierce it with a slotted spoon or a spoon in several places so that the water is evenly distributed during cooking.
- Pour in water so that the water covers the rice by 2 fingers. Bring to a boil and cook until the water has evaporated.
- When the water has evaporated, collect the rice in a slide
- Close the cauldron with a lid.
- Remove burning wood from the fire, leaving only coals. Let the pilaf rest for another 20-25 minutes.
video recipe
We offer you to see the original recipe for a delicious pilaf with beef cooked on a fire.
There are many pilaf recipes in world cuisine. According to a Turkish proverb, there are as many pilaf recipes as there are cities in the Muslim world. But despite this, pilaf has its own characteristics of cooking.
Secret 1: In Uzbekistan, pilaf is called "palov osh". And few people know that the combination of letters hides a big secret - a complete list and, most importantly, the order in which they are added to the cauldron.
P - piez (onion);
A - aez (carrot);
L - lahm (meat);
O - olio (fat);
B - wet (salt);
About - about (water);
Ш - shawls (rice).
Secret 2: The best type of meat for classic pilaf is lamb (shoulder, brisket or back). If you prefer lighter varieties of meat, then pilaf can be made from pork, chicken, turkey, and even fish. The most unsuitable for pilaf are beef and veal, which will not be able to give the dish the right amount of juice. The greater flavor of pilaf is given by the meat of adult animals. Cut the meat into large pieces about 5x5 cm in size, or even more. One of the rules of pilaf - the larger the piece, the more juice and flavor.
Secret 3: Rice for pilaf should be with a low starch content so that it does not boil soft and does not turn into porridge. The grains must be strong. More than others, brown or brown rice is suitable for this. It has only been partially processed. It has a bran shell layer and a whole grain. Steamed rice is considered unsuitable for pilaf.
Secret 4: Whole grains of zira, garlic, barberry, hot peppers are considered traditional seasonings for pilaf. In traditional Uzbek cuisine, raisins, dried apricots, and quince are always present in the finished dish.
Secret 5: Fat tail fat was used as oil for frying onions and carrots in the classic pilaf. Modern chefs skillfully replace it with vegetable oils, mainly cottonseed and sesame. For 1 kg of rice, 200-250 ml of oil is required.
Secret: 6: Dishes for pilaf should be with thick walls. No matter how insignificant it may seem, this fact can also affect the taste of the future dish.
Secret 7: Rice in pilaf should not be boiled, but stewed so that it absorbs all the flavor.
Secret 8: Vegetables in pilaf (onions and carrots) must be cut into large pieces without fail. Carrots for the “correct” pilaf cannot be grated, it is better to chop with a knife into large bars with a thickness of 0.5 cm or more. Onions, cut into half rings, are suitable. Garlic should be added to pilaf with whole cloves.
Secret 9: Plov consists of 2 parts. The first part - zirvak - is meat fried in oil with vegetables and spices. The second part - fig. The basic principle of pilaf is as follows: first, zirvak is prepared (meat and vegetables fried in oil with spices and broth), and then rice is poured on top. The proportion for pilaf is equal parts of rice, meat and carrots. There should also be a lot of onions, at least 1-2 heads. The water should cover the rice by 1-2 cm.
Pilaf classic
- carrots - 0.5 kg.
- onions - 3 pcs. + 1 pc.
- long grain rice - 450 g.
- garlic - 3 heads
- chili pepper - 1 pc.
- zira - 1 tsp
- turmeric - 1 tsp
- barberry - 1 tsp
- salt - 1 tsp
meat (lamb, beef, chicken, duck or turkey) - 750 g.
sesame oil - 150 g.
Preparing rice. It needs to be rinsed first. And soak in warm salted water for 1-2 hours. Drain water before cooking.
We cut carrots into large bars. Cut the onion head into half rings. The second head must be cleaned and left intact. We cut the meat into pieces of 60-80 g.
Pour oil into a cauldron and heat it to a high temperature. In hot, but not boiling oil, lower the whole onion head. When the onion becomes a fried golden color, it can be removed. Next, add pieces of meat to the cauldron. Mix occasionally. When the meat turns brown, spread the onion, cut into rings. Sprinkle a layer of onion with pepper and ½ tsp. salt. Stir so that the onion is in the oil. When the onion turns golden brown, add water. The water should cover the meat and onions completely. Bring the mass to a boil, reduce the heat and simmer for another 40-45 minutes. Lay out a layer of carrots. We no longer interfere with the mass. Simmer for 15-20 minutes. Add spices, evenly scattering over the surface of the carrots.
Spread the rice in an even layer with your hands. It is better to press and distribute the rice with a slotted spoon. Sprinkle the rice with the remaining salt and seasonings. To fill rice with water, you need to put a slotted spoon on the rice and pour water gradually, then the layer of rice will not be washed out. The water level should be 2 cm above the rice. Simmer pilaf for another 20 minutes at maximum fire power. Add garlic cloves and peppers and let stand.
To serve, first put the rice, then the carrots and meat in a large dish so that each of the guests can put the pilaf on their own.
Pilaf in a slow cooker
- water - 800 ml.
- onion - 300 g.
- carrots - 300 g.
- pork 500 g
- rice - 400 g.
- coriander - 1/4 tsp
- zira - 1/4 tsp
- turmeric - 1/4 tsp
- paprika - 1/4 tsp
- ground black pepper - 1/4 tsp
- garlic - 1 head
- vegetable oil 0.5 tbsp.
- salt 1 tbsp
Soak rice. Cut the onion into half rings, carrots into large strips, meat into large pieces.
Turn on the “Frying” mode in the slow cooker, heat the oil, fry the onion until soft and transparent. Add carrots to the onion and fry until soft. Next, lay the meat in the multicooker bowl, stirring, wait until the meat is browned. Put rice on top of vegetables with meat, place a head of garlic in the center, with which only the top leaves are peeled, sprinkle with spices. Carefully pour water, add salt, close the lid and start the "Pilaf" program for 1 hour.
Lenten pilaf with mushrooms
- mushrooms - 400 g
- rice - 1 tbsp.
- carrots - 2 pcs.
- onion - 1 pc.
- garlic - 3 cloves
- spices and salt to taste
Soak rice. Cut the onion into half rings, carrots into large strips, mushrooms into large pieces.
In a cauldron for pilaf, heat vegetable oil. Saute the onions, carrots and mushrooms in succession over medium heat for 10 minutes. Add salt and spices. Post pic. Add water so that its level is 2 cm above the main mass. When the water boils, add the garlic cloves.
Pilaf with fish
- rice - 2 tbsp.
- red fish fillet - 400 g
- onion - 1 pc.
- bay leaf - 2 pcs.
- vegetable oil - 20 g
- boiling water - 3 tbsp.
- salt, pepper - to taste
Rinse rice. Wash the fish and cut into pieces. Onion cut into half rings. Heat oil in a pan and fry the onion. Add fish and fry for no more than 5 minutes. Spread the rice in an even layer. Add salt and seasonings. Pour boiling water over and add bay leaf. Simmer over low heat until the water is completely boiled away. Sprinkle with fresh herbs before serving.
Beef is not as traditional for cooking pilaf as lamb or pork, but it can also be used to make fragrant and appetizing pilaf. In order for the meat to turn out juicy and soft, you need to know which parts of the carcass are used for pilaf and give preference to those that contain a lot of gelling substances - brisket or shoulder blade.
Another feature of cooking beef pilaf is that the meat should be stewed for a total of no more than three hours.
Beef pilaf - food preparation
It is better to use long-grained Basmati or Krasnodar rice. If it has not been steamed, then it must be washed many times to “clean water”.
Peel and chop the onion into half rings. Carrot cut into large strips. Wash the meat, pat dry with paper towels and cut into large pieces.
Beef pilaf - preparing dishes
The classic utensil for cooking pilaf is a cauldron, but if it is not there, then you can use a pan with a thick bottom, and fry the meat in a pan in several passes, because if you cook it all at once, it will release the juice and be dry.
Beef pilaf - the best recipes
Recipe 1: Pilaf with homemade beef
This recipe is quite simple, so it is accessible even to novice cooks. It is difficult to resist its aromas, because pilaf, in truth, is a royal dish.
Ingredients
500 g of beef;
third stack. vegetable oil;
50 g fat;
500 g carrots;
500 g of onions;
1 stack rice
6 cloves of garlic;
spices - barberry, zira, suneli hops;
salt.
Cooking method
First you need to cook zirvak - the basis of pilaf, consisting of meat, onions and carrots. Heat up a pot and pour oil into it. First we put the onion there, bring it to a golden color, then the meat and a piece of bacon (before adding rice, it must be removed). Somewhere in 7 minutes - carrots. Zirvak is cooked for about 20-30 minutes. on medium fire. Half the time it is fried without a lid, stirring constantly, and then the cauldron is closed, only occasionally stirring. In the middle of this whole process, zirvak must be salted and spices added.
Gently pour the washed rice on top of the zirvak without stirring. Pour cold water over just enough to cover it. Cover the cauldron with a lid, cook until tender at a low boil. For 10 min. before the end of cooking, stick garlic cloves into the pilaf.
In order for the taste to be even more saturated, you need to wrap the pilaf in a blanket and let it stand for half an hour to an hour.
Recipe 2: Uzbek Beef Pilaf
Who cooks pilaf better than Uzbeks? After all, it is their national dish. Therefore, if you follow some mandatory rules, then you will definitely get a delicious dish prepared in the best oriental traditions.
Ingredients
beef meat - 1 kg;
onions - 700 g;
rice - 1 kg;
carrots - 700 g;
barberry, zira and thyme - 1 tsp. false;
garlic - 1 head;
ground black pepper and salt - at your discretion;
vegetable oil - 4 table. lies.
Cooking method
If there is too much fat on the meat, then it is advisable to cut it off, leaving just a little bit. Heat up a pot and pour oil into it. Fry the meat so that it is browned on top and remains juicy inside. If there is not enough oil, you can add it. Remove the beef from the cauldron and fry the onion in the same oil, then return the meat and add the carrots. Fry zirvak with an open lid until the carrots are reduced by 3 times.
Now you need to salt the zirvak and pour rice into it, pour boiling water 1 finger above the level of the products, mix everything well and taste for salt. If necessary, add salt to taste. Simmer under a closed lid until the rice is ready. 10 minutes before the end of cooking, stick a head of garlic into the pilaf. Add water to the holes as needed, so that at the end of cooking, the integrity of the grain is not disturbed. After turning off the fire, you need to let the pilaf brew for another 20 minutes, and then mix it and you can serve it.
Recipe 3: Ferghana pilaf
This is a classic of the genre. Of course, in different parts of Asia, pilaf has its own taste characteristics, but Ferghana pilaf is the limit of perfection. There are no unambiguous canons in its preparation, since plov forgives improvisations, but not in the main components.
Ingredients
beef meat - 300 g;
onion - 250 g;
rice - 500 g;
carrots - 250 g;
vegetable oil - 250 ml;
spicy mixture - 1.5 tsp. false;
salt - to your taste.
Cooking method
Pre-soak the washed rice for 30-40 minutes. Heat oil in a pot, add onion and fry for 5-7 minutes. Next, add pieces of beef to the onion and fry everything together for another 15 minutes. Attach the straws of raw carrots and extend the process for another 10 minutes. Salt, pour in water (1/4-1/2 cup), bring to a boil and add spices (zira, saffron, barberry, turmeric and red pepper). Simmer with the lid closed for about 2 hours.
Pour rice over the meat, level the surface, pour hot water over it so as not to disturb the top layer. Simmer until the cereal is ready, not forgetting to add water to the wells. After removing from the heat, pilaf is still insisted for 15 minutes. and then served.
There is no need to be afraid to mix rice with zirvak while cooking pilaf, because in the classic version this dish is cooked in a cauldron over an open fire. Since we cannot adhere to such conditions, the cereal must be mixed so that it is well saturated with the taste of meat and spices.
