Pilaf for every taste: 5 best recipes - video recipes at home

Be sure to take care of that, so you have a good, preferably homemade, melted butter, high-quality rice, water and the right set of spices. It is very important.

Bajram pilaf from Uzbekistan

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Traditional Uzbek pilaf with lamb, raisins and quince. Preparing quick and easy, but, frankly, it's not the cheapest option. Besides, I had to be pretty run in search of quince. You can try to replace it with an acid such as apple Antonovka, I think, to get an interesting fusion! The amount of fat and oil adjust to your taste. I prefer wholesome food, and rice, despite the classical concepts, I do not have to swim in oil. At such a quantity of rice I had the 50 g fat tail and slightly more than 50 grams melted butter. Spices recommend buy on the local market from knowledgeable traders from Uzbekistan. And ask for the spice-Adha fires.

RECIPE BAIRAM-pilaf UZBEKISTAN

Ingredients: ghee

1 onion

400 g lamb (perfect loin on the bone)

the rump

200 g of carrots

1 quince

1 clove garlic

6 tablespoons. water

2 hours. Spoon spices for pilaf

2 tbsp. long-grain white rice

a handful of dark raisins

1 tbsp. spoon barberry

salt and pepper - to taste

How to cook-Adha pilaf from Uzbekistan:

1. Heat the ghee in a cauldron (I used a cast iron wok). Fry the chopped onion until a pleasant aroma, 3-5 minutes. Add sliced middle-sized cubes of meat and fat. Quickly fry on all sides.

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2. Carrots cut into cubes and add to meat. Fry until half over medium heat.

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3. Quince peel and cut into 4 pieces. Garlic is cleaned from top of the husk, in any case, do not remove the bottom of the skin! Add the meat and onions, fry for 1-2 minutes until a light garlic flavor.

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Cover with water, add spices and bring to boil.

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4. Fig rinse well with cold water. Ideally, you need to soak the rice for 3-4 hours, and preferably overnight in salted water to speed up the cooking process. Pour the rice into the kettle, add the washed raisins and barberry, salt and pepper and cover with a lid. Cook for 25-30 minutes until the rice soft. Then, stir and let stand for 10-15 minutes.

5. Bajram pilaf is ready!

Ich pilaf: Turkish pilaf with chicken liver

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One of the most popular in Turkey. The first time I tried this pilaf a few years ago in his homeland. Then ich pilaf has not made a strong impression on me - maybe I was not tuned to the new taste sensations, and maybe he pilaf was not well prepared. This little injustice pushed me to the reconstruction of the Turkish pilaf ich home, and now I love this pilaf. A perfect balance of flavors: barely spicy, warming and very hearty, ich pilaf perfect for the cold season. If you love oriental cuisine and gravitates toward the unknown, be sure to cook the pilaf!

RECIPE FOR TURKISH pilaf with chicken liver

Ingredients: 2 tbsp. long-grain white rice

boiling water

70 g butter

a small handful of pistachios

1 onion

150 g of chicken liver

at 0, 5 h. spoon ground black and white pepper

a small handful of dark raisins

6 tablespoons. water or broth

salt

1 h. Spoon of sugar

bunch of parsley

How to cook Turkish pilaf with chicken liver

Figure 1. Pour boiling water. Add 2 hrs. Of salt and leave for half an hour. Rinse well with cold water.

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2. In the cauldron heat the butter and fry until pistachio pleasant aroma. Then add the chopped onion and fry until golden brown.

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3. Enter the liver and rice. Mix well.

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Add two kinds of peppers and washed raisins. Stir again.

4. Pour water or broth, salt and add sugar. Cover and cook until the rice soft, 25-35 minutes.

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Turn off the heat.

5. The cover wrap a towel and cover the cauldron. Leave to infuse for 10-15 minutes. Serve with chopped parsley.

6. Turkish pilaf with chicken liver is ready!

The Iranian holiday pilaf

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This is not just rice, a real extravaganza of flavors, aromas and extraterrestrial pleasure! And it can be easily called a diet because of non-nutritive chicken. I allowed myself to deviate from the classic recipe, significantly reducing the amount of oil and be adjusted to the pitch. In the original, the risotto should be 3 colors - red, yellow and white, but to me this idea was not to the taste, it is a very long, difficult and problematic. So I prefer to prepare a multi-colored, bright, colorful pilaf, who conquered all of my household. As the meat should be fine and wings, and thighs, and even breast.

RECIPE FOR IRANIAN holiday pilaf

Ingredients: 100 g of melted butter

1 large onion

300 g of chicken meat

spices for pilaf

Saffron (can be replaced by turmeric)

1 orange

1 tbsp. spoons of sugar

zira

a handful of dried apricots

a handful of golden raisins

a handful of pistachios

handful of almonds

4 tbsp. rice

8 Art. water

4 tbsp. 3 milk, 2%

thin lavash

salt

1 pomegranate

How to cook a festive Iranian pilaf:

1. In a frying pan heat 1 tbsp. a spoonful of melted butter, fry the chopped onion until golden brown and a pleasant aroma.

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2. Add the chicken cut into large chunks.

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Stir fry on all sides until almost cooked. Then enter the spices for pilaf (if you use turmeric instead of saffron, then add it here) and saffron water. Make it very simple: Soak saffron in boiling water and let it brew. Stir, add salt and simmer until cooked chicken.

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Remove from heat, shift into a bowl.

3. Remove the zest from the oranges by using peelers and soak in boiling water until until no more wax to appear on the walls of utensils, around 4-5 times.

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Cut the peel into thin strips.

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4. The pan heat 1 tbsp. a spoonful of melted butter, sugar and cumin. When sugar begins to melt, add the zest and quickly fry on all sides, preventing burning.

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Remove from heat, shift into a bowl.

5. Raskalov 1 tbsp. spoon of ghee and fry the chopped dried apricots and raisins plates separately (in another pan) - pistachios and chopped almonds plates.

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6. Before you cook the rice to the state of al dente, it should be rinsed in cold water and soak for 3-4 hours, and preferably overnight. I have time to soak the rice is not, so I put it in salted boiling water with milk and cooked over low heat for 15 minutes.

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Fig then shifted in the sieve and showering with cold water.

7. The bottom of the cauldron, wok or large heavy gauge pan grease the remaining melted butter and pave pita. Top with rice and all the toppings (chicken, peel, dried apricots, raisins and nuts), salt and mix gently to the rice remained snow-white, and some painted in different colors.

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Close the lid, wrapped on the inside with a towel, which will absorb excess moisture, and put on low heat for 10-15 minutes.

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8. pilaf lay heaped on a platter and garnish with pomegranate seeds and serve.

9. Iranian holiday pilaf is ready!

Armenian pilaf "Ararat"

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Armenians call this sweet pilaf true jewel of Armenian cuisine. And, indeed, he is incomparable. Rice can be boiled in normal water, and in water with milk combined 2: 1, and even in a chicken broth.

Recipe pilaf ARMENIAN "ARARAT"

Ingredients: 2 tbsp. long-grain white rice

6 tablespoons. water

100 g raisins, dried apricots, almonds (dates, prunes or - optional)

0, 5, Art. ghee

salt

Armenian lavash

pomegranate seeds (optional)

How to cook pilaf Armenian "Ararat":

1. Dried rinsed and put in a sieve to glass excess fluid. Stir in nuts and put in a water bath for 30 minutes. Steamed dried fruit and nuts mix with 2-3 tbsp. tablespoons of melted butter.

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2. Water bring to a boil, add 1 tbsp. spoons of salt and load rice in boiling water. Cook rice to a state of al dente. Put in Fig sieve and rinse with cold water.

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3. The bottom of the cauldron (or a large thick-walled pan) greased third ghee and pave pita (it is necessary to ensure that the rice does not stick). Top with a third of the rice.

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Pour over rice with melted butter (1-2 tbsp. Tablespoons), then put another one-third of the rice and pour the butter again. Do the same with the remaining rice. Close the lid, wrapped on the inside with a towel, which will absorb excess moisture. Put on a very low heat for 15-20 minutes. Remove from heat.

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4. On a serving dish put rice hill (hence the name of plov "Ararat"), put dried fruits and nuts, if desired decorate with pomegranate seeds. Traditionally this risotto is served with slices of pita bread, but I liked more with respect to the first version of a diet.

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5. Armenian pilaf "Ararat" is ready!

guinea worm-pilov Azerbaijan

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This Azeri plov my attention extravagant combination of products. Rice and noodles together like this? It turned out this fantastically delicious! And I make sure that I had before the meal was ready. Scents that exude fried noodles, white rice with a homemade ghee and fried green beans made my taste buds literally tremble in anticipation of pilaf ... Without a doubt, guinea worm-pilov not only worthy, he will be served more than once more. It is also interesting that frying can vary based on your own taste: vegetables, meat, chicken, nuts, fruit ... Do not be afraid to experiment!

RECIPE guinea worm-pilaf AZERBAIJAN

Ingredients: 1, 5, Art. fine noodles

1 tbsp. long-grain white rice

melted butter

thin lavash

100 ml

3 tbsp. Water (100 ml)

1 onion

200 g of the frozen green beans

salt and pepper - to taste

How to cook pilaf guinea worm-Azerbaijan:

1. Vermicelli fry in a dry frying pan until golden brown, stirring constantly.

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2. Fig rinse well with cold water. Ideally, it should be soaked for 3-4 hours, and preferably overnight in salted water, and only then cook. But spend time on it - a luxury, so I neglect presoaking: lays in Figure 3 tbsp. boiling salted water and boil at low heat. For 2-3 minutes until cooked pour the noodles and mix well.

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3. The bottom of the cauldron (or a large thick-walled pan) greased with melted butter and pave pita (it is necessary to ensure that the rice does not stick). Top with rice noodles and pour the melted butter (3-4 tablespoons. Spoons) and 100 ml of water.

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Close the lid, wrapped in a towel on the inside, which will absorb excess moisture, and put on low heat until tender (30-60 minutes depending on the size of the cauldron).

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4. Vegetables Let us just before the submission of pilaf. Shall cut onions and together with green beans fry in clarified butter for 3-5 minutes. Season with salt and pepper. Do not overdo the vegetables on the fire, they have to stay juicy and crispy.