Classic pilaf - recipe

Classic pilaf - recipe

Prepare a real Uzbek pilaf on the classic recipe is not difficult. It is enough to comply with some simple advice and, of course, the availability of the necessary products, and on your desk in about an hour, an appetizing dish will emit enticing oriental flavors.

Classic Uzbek plov in a frying pan - recipe


  • fresh lamb - 0.5 kg;
  • rice pilaf - 0.5 kg;
  • hot water - 0.8 liters;
  • onions - 175 g;
  • carrot - 350 g;
  • a small hot pepper - 1 pc .;
  • garlic - 1 head;
  • vegetable refined oil - 140 ml;
  • cumin (ground cumin) - 10 g or taste;
  • ground black pepper - to taste;
  • Dried barberries - 10 g or to your taste;
  • salt.


Fresh lamb washed with cold water, obsushivayut napkins or paper towels and cut into medium-sized pieces.

In a frying pan with a thick bottom, pour vegetable refined oil, warm up it until a light haze and laying meat prepared. Brown it on all sides and add the previously cleaned and julienne carrots. Cleans and shinkuem cubes or half rings onion and four minutes in the pan, lay the meat with carrots. Fry all together for fifteen minutes, stirring occasionally.

Meanwhile, carefully wash rice until the water runs clear, and soaked it for fifteen minutes. Then drain the water, add rice cereal to the roasted meat with vegetables and pour some water heated to boiling. Throw salt, cumin, dried barberries, ground black pepper, hot pepper washed and completely cleansed from the husk of a whole head of garlic, not looking at her zubochki.

Withstands dish on the heat until the rice absorbs all the liquid from the top, and the water will remain within. At this point, camouflage pan with a lid and diminish the heat to low. After fifteen minutes, remove the pan from the heat and thoroughly wrapped dish for another fifteen minutes, something warm.

Classic risotto with chicken - recipe


  • meat chicken - 620 g;
  • onions - 310 g;
  • carrot - 310 g;
  • vegetable refined oil - 110 ml;
  • hot water - 850 ml;
  • rice pilaf - 500 g;
  • garlic - 1 head;
  • seasoning for pilaf - to taste;
  • salt - to taste.


Cleans and shinkuem half rings or diced onions and julienned carrots, garlic head to get rid of the outer skins, and washed with cold water.

Chicken meat is washed, blotted with paper towels or napkins, cut into medium-sized pieces and lay in a warmed with vegetable refined oil cauldron or saucepan with a thick bottom. Give the meat browned on all sides, and lay the previously prepared onions and carrots. Fry all together until tender vegetables.

Meanwhile horoshenechko wash rice cereal, changing the water as long as it does not become completely transparent. When the meat is browned and vegetables, flavored seasoning for pilaf dish, lay the washed rice

Classic pilaf - recipe
and fill the boil and salted waters. When the contents of the cauldron boil well, we diminish the heat to medium and cook until rice absorbed all the liquid. Then, close the cauldron with a lid and wrapped thoroughly with something warm for at least thirty minutes.

Currently fragrant pilaf to the table with fresh vegetables, greens, pickled onions, garnished with pomegranate seeds if desired.

Similarly recipe classical cooking pilaf with chicken dish can be cooked with pork, chicken replacing it. The taste will be slightly different, but no less rich and appetizing.

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