Recipe for delicious veal pilaf. Veal pilaf

15.05.2020

Cooking instructions

1 hour 30 minutes Print

1. Rice must be washed and soaked in warm water for 20-30 minutes - this will simplify the cooking process.

2. While the rice is soaking, wash, peel, cut vegetables - it will be easier this way, nothing will distract from the cooking process. I take 4 large onions in a 3 liter pot or cauldron. It is impossible to spoil pilaf with onions and carrots, so do not be afraid to put really a lot. When you thought you had enough vegetables, take a little more, and it will be just right. Cut the onion into half rings 2-3 mm thick, rub the carrots on a coarse grater (you can cut into oblong strips of small thickness), clean the garlic and leave with whole chives. Crib How to chop onions

3. For pilaf, I usually take pork or veal, someone prefers beef, but still I love pilaf on veal. The meat should not be fatty and without veins. Cut it into medium-sized pieces, 3-4 cm thick and long.

4. Put a saucepan on the stove and turn on the fire at 9 out of 9, pour into it sunflower oil... When the oil is hot, add the onion to fry. You need to fry it for 3-4 minutes, stirring it constantly (there should be enough oil in the pan to be enough for the subsequent frying of the meat). When the onion has passed the stage of transparent, put the meat and reduce the heat by 6 out of 9. Salt with 2-3 pinches of salt and add pepper, mix (about pepper - all individually, who like it sharper, more pepper, who like not spicy, respectively, less) ...

5. The meat will give off juice during frying (or water if it is chipped or old). If too much fluid comes out, don't be lazy and drain off the excess. Stew meat and onions under closed lid 10-15 minutes, stirring it every 3 minutes. When the meat has set and there is enough juice, add the carrots and stir. Cover and simmer for 8-10 minutes, stirring every 4 minutes.

6. By this time, the carrots, onions and meat are halfway ready. Add to them the spices for pilaf and curry (I buy the mixture for pilaf from sellers in the market, they sell it by weight. It has everything we need for this indescribable smell of pilaf). You don't need to add curry, but I love pilaf with that light spicy flavor. Season with two more pinches of salt and mix thoroughly. Cover and simmer for another 5-6 minutes, until the spices soak the meat and vegetables.

7. Now the main magic! The steamed rice is swollen and has absorbed enough water. Arrange the meat and vegetables in a saucepan as evenly as possible and place the rice there in the same even layer. Fill 1.5 fingers from the rice level with water and place the lid on one side. The pilaf has been stewed for 13-15 minutes and when the water is level with the rice, stick the garlic over the entire surface of the rice so that the butts are looking at you. Reduce heat to 4 out of 9, cover and simmer pilaf for another 8-10 minutes.

8. Pilaf is ready when the garlic in rice has become soft (pilaf can cook faster, for example, if you have a flat vat specially for pilaf, or if you are extreme and cook over high heat). If you doubt the readiness of the pilaf, firstly, try the rice, and secondly, gently push the layer of rice at the edge of the pan, there should be no water visible to the level of meat.

Veal pilaf - delicious and tender dish that disappears from the table instantly. It is also less greasy than the traditional version.

Pilaf is prepared quite simply, the main thing is to choose high-quality products and observe the proportions of cereals and water (1: 1.5).

This dish is different from rice porridge the presence of many spices, so add a generous pinch of them.

To prepare veal pilaf, prepare the required set of ingredients. Peel the meat from excess fat and veins, then rinse under cold running water and pat dry with paper towels. Cut into portions.

Cut the peeled onion into half rings and send to the cauldron. Pour in a little vegetable oil and fry until golden brown, stirring occasionally with a wooden spatula.

Send carrots cut into cubes into a cauldron and cook for a couple of minutes, stirring occasionally. Season with salt and pepper to taste, add pilaf seasoning.

Pour the contents of the cauldron with water so that it completely covers all the ingredients, and place an unpeeled, but previously washed, head of garlic in the center.

Cook the gravy over low heat until the meat is tender, about 30-40 minutes.

In the meantime, rinse the rice thoroughly, changing the water several times to keep it clear. Spread the prepared rice evenly over the meat and vegetables.

If there is not enough liquid in the cauldron, pour in more. It should rise 1.5 cm above the surface of the rice.

Cook veal pilaf over low heat under a closed lid for about 30 minutes (until the water has completely evaporated). Then remove the cauldron from the heat and let it brew a little. After 10-15 minutes, open the container and stir all the layers of the cooked dish.

That's all ... delicious, aromatic veal pilaf can be served on the table. Place it on a large flat plate and invite everyone to taste it. This dish goes well with pickled or fresh vegetables, herbs and hot-sour sauces.

Bon Appetit!

Chef Eduard Sobchenko

Products that are needed for cooking pilaf

1. Pour vegetable oil into the cauldron

2. Put onion, chopped into half rings, in hot oil and fry until golden brown

3. Add meat, cut into large pieces, and fry until golden brown

4. Put the carrots cut into thick strips

5. Stir and simmer until half cooked carrots

6. Pour in water (about 1.2 l)

7. Add the heads of garlic and chili pods

8. Add cumin and barberry, simmer for 15-20 minutes, and then take out the garlic and pepper

9. Pour in the rice, pre-washed and soaked until it swells, and cook over high heat until the water evaporates by 80%. After the fire is greatly reduced, we cover the cauldron with a lid and cook pilaf until the rice is cooked. After cooking pilaf, mix thoroughly

Advice:

rice is pre-soaked for 40-60 minutes.
pilaf can be mixed once during cooking, but only when all the water has evaporated from it.

Pilaf with veal is ready! Delicious!

Once on one of the culinary sites I read that “a real Uzbek pilaf only Uzbek can cook ”. In my opinion, this is a very dubious statement. We cook pizza, lasagna, goulash, chakhokhbili, rolls ... and at the same time we are neither Italians, nor Hungarians, nor Georgians, and certainly not Japanese. Why can't you cook Uzbek pilaf?

It's just that when preparing any dish you need to have some knowledge and some experience. And as you know, experience can be gained only by trying to cook this or that dish repeatedly.

So with this dish, you need to know certain cooking rules and some subtleties, thanks to which you can get the real Uzbek dish... And then it doesn't matter what nationality you are. In any case, the dish will turn out the way it should be - tasty, aromatic, crumbly and, most importantly, healthy.

You will say - "what's the difference, Samarkand, Fergana ...". And you may be right. But if you ate real Uzbek pilaf somewhere, and not only ate it, but also cook it yourself, then the difference in cooking will be useful for you.

You can cook first one, then another, then compare, and draw a conclusion. Although only one conclusion can be drawn - to cook them in turn, since it will be impossible to choose which one tastes better!

Uzbek Fergana beef pilaf

We need:

beef - 700-800 gr
fat tail fat or vegetable oil - 200-250 ml
onions - 400-500 gr
carrots - 600 gr
rice - 500-600 gr
zira - 1 teaspoon
spices -
garlic - 2 heads (optional)
salt - 1 tbsp. spoon
pepper - to taste
greens - for sprinkling

Preparation

1. It is necessary to take care of the choice of meat in advance. Of course, ideally, it is better to buy mutton for the occasion. But for some reason, not everyone loves this type of meat, and therefore they ask how to cook a dish from beef or pork. It must be said right away that it is not cooked from pork in Uzbekistan. Therefore, we will not cook from it either. And let's cook it from young veal.

For Fergana pilaf, they usually take pulp and meat on the bone in approximately the same proportions. I used the brisket and shoulder blade. It should be said that meat on the bone for cooking a dish must be present without fail. A tasty dish will not work out of the pulp alone.

2. Cut the brisket into large pieces along the line of cartilages. Cut the pulp into pieces of about 2x2 cm.If there is fat tail fat, also cut it into 1.5x1.5 cm cubes.

I still have a small piece of fat tail fat, about a gr. 100-150, which I will use for the flavor that lamb gives.

3. Peel the onion, leaving the "tails", cut into two halves and place briefly in cold water.

For the preparation of Fergana pilaf, a little less onion is taken than indicated in the recipe. But onions give juiciness and flavor to the dish, so I add a little more than I should.

My grandfather, who has lived all his life in Uzbekistan, always talked about this rule .. "Take onions, carrots, rice - in the same proportions, meat - the same amount, or more" I follow his advice, and he never let him down.

4. Cut the onion into half rings no more than 0.5 cm thick. We left the tails so that holding on to them, the cutting process was easier. Of course, after cutting the onion, we throw out the tail.

You need to use a sharp knife. Although we held the onion in water for a bit, and now it will be possible to chop it without tears, but if the knife turns out to be dull, then tears cannot be dispensed with. In addition, slicing the onion thinly will not work either.

5. Cut the carrots into long thin strips.

It cannot be grated, this is a mistake made by many who cook pilaf. Only by hand, and not in cubes, not in cubes, but in straws.

Don't skimp on carrots, they give not only taste, but also color to the finished dish.

6. Soak the rice for half an hour in warm water, then rinse until the water is transparent. And if you use parboiled rice, then it will only be enough to rinse it.

Krasnodar round rice is not suitable for its preparation, it has a high degree of stickiness, and our dish runs the risk of being like porridge. Or as "shavlya" - that is how they call her in Uzbekistan.

The Uzbeks attach great importance to the choice of rice for the preparation of their famous dish. In the huge Samarkand market, large stalls are covered with heaps of rice. What is there just not. And white, and red, and brown, and brown ... What experience and knowledge you need to have experience in order to choose the right one.

We do not have such markets with rice, and therefore we had to look for a suitable one in our stores. I tried different varieties, and by the method of tests determined that the rice should be taken long. And when steamed long rice appeared on sale, I began to cook only from it, and it never let me down.

7. If you decide to cook pilaf with garlic, then wash the whole heads, remove the top layer of the peel from them. Cut off the remaining small roots with a sharp knife to the very base, it is there that particles of earth can be.

In Uzbekistan, the host himself peels the cloves of garlic and treats him to the guest of honor. This is a special sign of respect.

8. And of course we need a cauldron. Of course, you can cook the famous Uzbek dish in another dish, but it will be more difficult. If you need to tell me how to do this, ask questions - I'll tell you.

Cooking beef pilaf in a cauldron

1. And so, when we have already prepared everything, we begin to cook Fergana pilaf. Put fat tail fat in the cauldron and melt it down to the cracklings. The cauldron must be dry so that the oil does not "shoot". Then we remove the greaves with a slotted spoon and add vegetable oil. If we do not use fat tail fat, then immediately pour oil. We warm it to a slight haze.

Do not look what oil is indicated like this a large number of... There we have so many products, and it is necessary that every little part of the future dish gets at least a little!

It will not be felt at all. Therefore, we pour as much as indicated in the recipe.

2. When the smoke has appeared, put the meat on the bone into it along the edge of the cauldron. If you throw meat from above, you could burn yourself with the oil splash. After a minute or two, turn the meat over with a slotted spoon. Let the skimmer lie next to it, we will need it from the beginning to the end of cooking. Fry the meat, stirring occasionally until the bones turn red and the meat browns.

3. Add the onion.

Fry it until golden brown. We do all this on high heat.

Pour water and cook the meat for 30 - 40 minutes, during which time all of it should have time to evaporate.

4. Now you should fry the chopped pulp. We put it in a cauldron and do not stir for 4-5 minutes so that the oil does not cool down. It is important for us to "seal" the juice in the meat so that in the end it turns out juicy.

And for this you only need hot oil and a lot of fire. Fry the pulp until a beautiful golden brown crust.

5. We put the carrots in the cauldron, we also do not immediately interfere, but give it a little time to warm up.

Then mix everything and lightly fry it. Now you need to stir more often so that the onions and meat do not burn.

When the carrots are well softened and slightly fried, pour in so much hot water so that all ingredients are covered.

6. Add cumin, spices to taste and salt. It is not necessary to pour in the entire norm of salt at once, pour only half of it first, then add some more salt.

As for spices, the main spice among Uzbeks is zira (cumin), in many dishes it is the only seasoning. As a rule, I also add a spice mixture, which includes coriander, already chopped, rosemary, dried herbs with basil, paprika.

Barberry is also added. If I have it, I always put it in the cooking dish. I add such spices another teaspoon. But this is at your discretion.

But cumin must be added! Of course, you can cook without this seasoning, but the very desired aroma will not work.

7. Give the opportunity to boil, mix everything, reduce heat to minimum, cover and cook for 30 minutes. What is now languishing under the cover is called "zirvak" in Uzbekistan. The taste of the future dish depends on how we prepared it.

8. After 30 minutes, check the meat for readiness. If you are preparing pilaf from young veal, then usually the meat by this stage is already moving away from the bone and for testing, it is chewed quite well, that is, it is almost completely ready. There are two options at this stage. The first is to get all the bones, the second is to leave everything as it is. I choose the second, although it is believed that the first is more correct!

If you add garlic to the dish, then the whole heads must be thrust directly into the "zirvak".

9. It's time to put rice in the cauldron. We distribute it in an even layer, trying to completely cover the “zirvak”. Do not mix the layers, only rice and water on top.

The water should cover the whole rice by 1.5 cm. If it is not enough, then carefully pour it through the holes in the slotted spoon so as not to damage the layers with a stream of water. It is better to use hot water. Turn up the heat.

10. When the water boils again, add the rest of the salt and pepper to taste. To try, the broth should be moderately salty. Try to install the cauldron in such a way that the water boils in it evenly and the rice is cooked equally evenly. Do not let it boil too much, adjust the heat so that it only slightly "gurgles".

11. Do not touch the rice until all the water has evaporated. When there is no water left, we taste the rice, it should already be almost ready. If for some reason it remains tough, then add a little more boiling water through the holes in the oven. Just a little, maybe half a glass. Add another pinch of cumin by rubbing it in your palms.

If everything goes according to plan, and you no longer need to add boiling water, we collect the rice with a slide. If bones were taken out, then put them on top of the rice again, and only then make a slide. To do this, carefully using a slotted spoon, collect the rice from the edge to the center.

As before, we do not mix anything and do not disturb the layers. We make several holes in the hill from the very bottom. The holes can be made with a Chinese stick, or in extreme cases with a slotted spoon handle.

12. The water remaining at the bottom will come out through the holes made, and the rice will "come" completely. Reduce the fire to the very minimum. Cover and simmer for 15-20 minutes.

13. After this time, turn off the fire, cover with a towel and leave to simmer for another 10-15 minutes.

14. When you open the lid, try not to let condensate drops from the lid fall back into the cauldron.

15. While the contents are simmering under the lid, prepare a salad of cucumbers, tomatoes, bell pepper and onions... Or, simply cut a juicy meaty tomato with onions, cut into half rings, into slices. Vegetables will help break down fats faster and improve digestion.

16. Before putting the pilaf in a large flat dish, it must be gently mixed right in the cauldron using a slotted spoon. In this case, remove all bones.

17. Put in a dish and garnish it with chopped parsley, dill, basil and green onions. Eat while it is hot. And it will be difficult to find a dish tastier than this!

Video on how to cook Uzbek beef pilaf with devzira rice

Delicious pilaf is obtained with pink devzira rice. It is, of course, not pink in the literal sense, but only has a layer of brownish-pink powder on the grain, which is washed off when the grain is washed. But the characteristic groove remains on it.

The advantage of this variety is that such grain is capable of absorbing all juices and fats from zirvak. This means that it turns out not dry, but nourished, and incredibly tasty.

True, it can be difficult to buy a devzir, although if you set a goal, then it is possible. I saw this variety in an expensive supermarket. And I myself order it in the market for Uzbeks who sell vegetables. They always bring the best. They understand a lot about this. I myself would not have chosen better than them.

The difference between this pilaf and the previous one is not only in the type of grain. if we prepared the previous recipe according to the “Fergana” recipe. Then we will have this pilaf in Samarkand style.

What is the difference, see the chapter below, and all the nuances are told and shown in the video.

What is the difference between Samarkand pilaf and Fergana

in the Samarkand pilaf, all the meat used is taken on the bone, cut rather coarsely, and when serving, the bones are removed and the meat is cut into small pieces. In Fergana - part of the meat is taken on the bone, and part - the pulp, cut immediately in portions
in the Samarkand version, carrots are not fried, and in the Fergana version, they are fried
from this, in the first version, the rice is white, and in the second, it is slightly brownish
In the Samarkand version, after cooking, rice is not mixed with the rest of the ingredients, but is laid out in layers in the dish in the same order as it was cooked - first rice, then carrots, and finally meat. In Fergana, all the contents are mixed right in the cauldron.

Of course, from all these manipulations and the taste of these two different dishes turns out to be different. But as noted above, both are delicious, it is impossible to choose which one tastes better!

The Fergana dish is considered the basis for all other varieties of this delicious food... Knowing these basics, you can cook absolutely any pilaf, and it is believed that there are more than 100 recipes for them. I cook on the same basis.

An interesting fact is that in Uzbekistan they believe that cooking pilaf is a purely male occupation, and that he does not tolerate female hands. And in fact, for all holidays and celebrations, for all other occasions, men prepare him there. And although I ate a lot of pilaf prepared by women, and their preparation was no worse than men's, such a judgment still lives on and lives!

I believe that in any case, whoever cooks this magnificent dish should be approached to its preparation in a good mood, without fuss and haste. It requires attention and respect, and that is why ready meal is sometimes perceived as some kind of "special", and it is always said Plov! - with a capital letter and an exclamation mark.

I really hope that you and your family and friends will like the dish prepared according to this recipe if you cook for them! And if something is not clear, ask, I will always be happy to answer all your questions regarding the preparation of this dish.

Bon Appetit!

Chef Eduard Sobchenko

Products that are needed for cooking pilaf

1. Pour vegetable oil into the cauldron

2. Put onion, chopped into half rings, in hot oil and fry until golden brown

3. Add meat, cut into large pieces, and fry until golden brown

4. Put the carrots cut into thick strips

5. Stir and simmer until half cooked carrots

6. Pour in water (about 1.2 l)

7. Add the heads of garlic and chili pods

8. Add cumin and barberry, simmer for 15-20 minutes, and then take out the garlic and pepper

Advice:

rice is pre-soaked for 40-60 minutes.
pilaf can be mixed once during cooking, but only when all the water has evaporated from it.

Pilaf with veal is ready! Delicious!

Cooking instructions

1 hour 30 minutes Print

The multicooker is a fabulous miracle oven, which obediently carries out commands and "independently" prepares delicious pilaf. The simplified technology does not affect the quality of the dish: rice grains are soft and whole, meat is juicy. Pilaf is rarely served with salads; pickled tomatoes and cucumbers, pickled crispy mushrooms, fresh cherry tomatoes are suitable for "accompaniment". Pilaf can break out of everyday life, becoming the main hot dish of the festive table.

Products

rice - 500 g,
veal - 400 g,
carrots - 2 pcs.,
onions - 2 pcs.,
sunflower oil - 60 ml,
salt - 1, 5 tsp,
ground black pepper - 1/3 tsp,
turmeric - 1/2 tsp.
curry - 1/2 tsp.
coriander - 1/2 tsp.
provencal herbs - 1/2 tsp,
water or broth.

Recipe

1 . European pilaf differs significantly from Asian one. Firstly, spices are used very sparingly, and cumin and barberry in the recipe possible at all ignore... Secondly, other types of meat are used, which have a neutral bite and are less exotic for Europeans. Instead of lamb, they take veal or pork, fat tail fat is replaced with ordinary sunflower oil.

2. The selected piece of veal is washed, cut into cubes. Sunflower oil is poured into a multicooker, meat is thrown. The veal is fried for 5-7 minutes until browning, the lid of the multicooker is open.

3. Cut carrots and onions into small cubes. Coarsely grated carrots do not look very presentable in pilaf.

4 . Vegetables are placed in a slow cooker, fried with meat for 3-4 minutes.

5 . If necessary, you can add a couple more tablespoons of sunflower oil.

6. Pilaf is made from rice with long grains. Rice is washed 2-3 times with warm water, then poured over meat and vegetables. There is no need to stir the food.

7. Throw in the whole unpeeled head of garlic. Put salt and all the specified spices. The curry and turmeric at the same time will give the dish an expressive golden color, but you can limit yourself to just one of these spices.

eight . Put some chopped greens. Rice is poured with water or meat broth. The liquid should "rise" above the rice by 1, 5 -2 centimeters. There is a rule: pork pilaf is cooked in water, veal pilaf is cooked in meat broth. This is how a "harmonious" degree of fat content of the dish is achieved.

nine . Cover the multicooker with a lid, set the "pilaf" or "rice" mode. Cooking time - 40 minutes.

ten . Lifting the lid reveals that the rice has reached the desired stage of cooking and has absorbed all the liquid. The pilaf is mixed, the head of garlic is thrown away.

eleven . European pilaf has a "delicate" smell, spices do not tend to "break into the foreground", so the tongue does not burn the sharpness of the pepper.

12 . Hot pilaf is served with herbs and pickled vegetables. Reheating will not affect the palatability of the pilaf.

13 . The cooled pilaf can be used for a buffet serving option. For example, it will make an original filling for hollow puff tubes, custard profiteroles, baskets of salted shortcrust pastry. Usually, such "edible molds" are filled with various meat salads with mayonnaise, but pilaf as a filling will become real gastronomic sophistication. The only additions desired are thin rings of red onions or sprouted garlic arrows.

fourteen . Pilaf with veal is a fairly hearty dish. If any of your family members are very concerned about preserving slimness, you can offer a "dietary" form of serving by placing a couple of tablespoons of pilaf in a cone rolled from lettuce leaves.

15 . The texture of pilaf should not be viscous and damp, reminiscent of "smear-porridge" rice. Rice in pilaf turns out to be "dried", boiled grains are easily separated from each other. The pilaf left over from lunch can be served for dinner in a different design: sprinkle the rice with fresh dill and put in thin pancakes, wrapping them in the form of squares-envelopes. But the filling for pies from such rice will not work, pilaf can be modified and “ fit»To other dishes only cold. It is easy to see that European pilaf allows you to fully realize your craving for culinary experimentation.

16 . Pilaf with veal can be stored in the refrigerator for 2-3 days. The meat in chilled pilaf becomes harsh and dense. If you reheat the dish, you will get the same soft veal. When reheating, you do not need to add sunflower oil or other fats to pilaf.

17. Pilaf, cooled to room temperature, can be served in beautiful "edible" puff pastry plates. To do this, roll out the finished puff pastry very thinly, place the resulting cakes in muffin tins and put them in the oven. After 15 to 20 minutes you will have beautiful deep "crispy plates" with ribbed "muffin" edges on your table. It remains only to fill them to the top with pilaf, and then decorate with a couple of dill leaves.

Veal pilaf is a delicious and tender dish that disappears from the table instantly. It is also less greasy than the traditional version.

Pilaf is prepared quite simply, the main thing is to choose high-quality products and observe the proportions of cereals and water (1: 1.5).

This dish differs from rice porridge in the presence of many spices, so we add a generous pinch of them.

To prepare veal pilaf, prepare the required set of ingredients. Peel the meat from excess fat and veins, then rinse under cold running water and pat dry with paper towels. Cut into portions.

Cut the peeled onion into half rings and send to the cauldron. Pour in some vegetable oil and fry until golden brown, stirring occasionally with a wooden spatula.

Send carrots cut into cubes into a cauldron and cook for a couple of minutes, stirring occasionally. Season with salt and pepper to taste, add pilaf seasoning.

Pour the contents of the cauldron with water so that it completely covers all the ingredients, and place an unpeeled, but previously washed, head of garlic in the center.

Cook the gravy over low heat until the meat is tender, about 30-40 minutes.

In the meantime, rinse the rice thoroughly, changing the water several times to keep it clear. Spread the prepared rice evenly over the meat and vegetables.

If there is not enough liquid in the cauldron, pour in more. It should rise 1.5 cm above the surface of the rice.

Bon Appetit!