There is a wish for the real Uzbek pilaf? Seven components of Ibn Cynna
in Uzbekistan pilaf was always considered as the Favourite and the most esteemed dish. There are tens of ways of its preparation. Depending on the used meat, a way of preparation and seasonings pilaf has a set of shades and tastes. But there are general basic rules, having violated which, instead of pilaf it is easy to receive usual rice porridge, though quite tasty. to Art of preparation of pilaf the famous Persian scientist, the philosopher, the doctor Avicenna (Ibn Xing) devoted to
the works. He considered that pilaf is the best medicine for the weakened patients who transferred strong physical and mental sufferings. In his opinion, seven components which gave the name to this dish surely enter the real pilaf (floors Osh) .
P - piyoz - onions. For pilaf the most suitable are white ovoid onions. In it is mute organically causticity, juiciness and tenderness is combined. Of course, application and other grades of onions is allowed. Here it is about the most preferable grades.
And - ayoz - carrots. The Uzbek pilaf is impossible without carrots. Let`s tell, in India, in the Caucasus, in the Arab countries pilaf is cooked without it, absolutely in a different way. In the Uzbek pilaf the ratio of carrots and rice happens 0,5:1, 1:1, 2:1 - depending on a kind of pilaf. Carrots give to pilaf dietary properties and high nutritiousness.
L - lakhm - meat. Very good pilaf turns out from meat in which fat is as if interspersed by layers - it is so-called “marble meat“. Traditionally use mutton and fat tail fat. But pilaf can be cooked also from other types of meat, including from a bird. The only thing that needs to be made, it previously to keep waiting a bird in mix of grape vinegar, salt, spices and onions. It is required for removal of specific “chicken“ smack.
About - olio - fat. In preparation of the Uzbek pilaf use various fats. Animals (mutton fat, melted butter) and vegetable (sunflower, cotton, olive, etc.) . Usually apply the mixed fat - take in equal proportions animal and vegetable. By the way, in medical foods there is a cooking method on the combined fats for hypertensive persons. It is very important to consider at the same time fat content of the meat, otherwise pilaf from a useful dish will turn into the contrast. Excess consumption of fat, of course, harms an organism.
In - vt - salt. For pilaf use only salt of the highest or 1 grade. Extra salt and a rough grinding in pilaf is not put.
About - about - water - the best water for pilaf is water of mountain streams and river. Tap water needs to be settled, well at the same time to put in it an onion, garlic, a branch of fragrant greens (at choice).
Sh - shala - rice. For pilaf it is better to use less starchy grades. It is necessary to wash rice not less, than in three warm waters, and in cold water - to five times. At the same time rice needs to be wiped in hands and to merge water to the last droplet. The washed-up rice has to become perlamutrovo - transparent. Only then risinka in pilaf will be scattered and will not turn into porridge.
The listed products are obligatory at preparation of classical pilaf. And here it is possible to add pilaf differently. Spices create a unique bouquet to this dish. Fruits of a barberry, zir, peppercorn, garlic, saffron, quince, sultana grape... All these spices and additions are put in pilaf on a discretion and taste of the cook. In Central Asia cook pilaf with dried apricots, with quenelles, with peas, with a radish etc. There are festive plova which are prepared separately in three different cauldrons. It is difficult and expensive technology, and cook such pilaf only on very solemn occasions.
How today in the usual city apartment to make the real Uzbek pilaf? Let`s call it classical as opposed to huge number of versions and variations.
So. The first and main. Be not under a delusion if to begin to assure you that pilaf can be made in a usual utyatnitsa or a pan. For pilaf the cauldron is surely necessary . Better from thick aluminum, than pig-iron. Today on sale they are everywhere. On a family of 4-5 people the cauldron of 3,5 - 4 l suffices.
We pour vegetable oil (1 glass) in the warmed cauldron. Feature of preparation of the Uzbek pilaf is the strong perekalivaniye of oil, almost before emergence of a smoke. The meat (0,5 kg) cut on 2 - 3 pieces is careful (covering a cauldron with a cover) we put in the heated oil. We fry meat before emergence of a strong zazharisty crust (approximately minutes 15-20, overturning for uniform frying).
We cut onions (0,5 kg) half rings and we lower in a cauldron. Luk do not wash! Slightly prisalivay and, stirring slowly, we fry with meat even minutes 10. (Not to overroast! Onions have to be reddened only slightly, but remain soft and juicy.)
Carrots (0,5 kg) are cut by thin long narrow plates and fried together with meat and onions even minutes 15-20. Then we pour in a water cauldron so that it slightly covered mix, we put spices and already on slow fire we weary our zazharka (it is called “çčđâŕę“) minutes 40.
We put the washed-up rice (0,5-0,7 kg) in a cauldron (nothing to mix !) we salt to taste, we fill in with water (through a skimmer) so that water covered rice on 2-2,5 cm. We add fire and we allow pilaf to boil violently. We do not cover until all water boils away.
Then we diminish fire to the minimum, a skimmer we collect rice from edges to the middle by a hill, we pierce several holes to the bottom of a cauldron and we cover. Pilaf will be ready finally in about 20-25 minutes. Uncovering a cauldron, be attentive that droplets of evaporations did not fall from it on rice. It will damage to taste of pilaf.
Before giving pilaf mixes up, meat is cut by pieces and gives all the best over pilaf. Ornament options set. Good addition is tomatoes and cucumbers salad, a garden radish and a radish.
And still: never wash down pilaf with cold drinks. After pilaf only tea! Green or black - who as loves.