Pilaf is one of the most popular homemade dishes that originated in Central Asia. It is believed that it is the eastern peoples who are fluent in the art of making real pilaf. However, in different countries, the recipes for this dish differ in their nuances and characteristics. What is the secret of the perfect Uzbek pilaf?
Selection of ingredients
Real pilaf is based on two main ingredients - meat and rice. In Central Asia, where the Muslim religion predominates, only lamb is used for this dish, and occasionally it can be replaced with beef. The choice of rice is even more meticulous. In Uzbek cuisine, preference is given to a local and very valuable variety called devzira. Since ancient times, it has been grown on the stony lands of the Fergana Valley, located on the border of Uzbekistan and Kyrgyzstan. A distinctive feature of this rice is the maroon scar that can be seen on every grain. It is a trace of a natural casing that remains after threshing. In addition, rice has a characteristic pinkish color. It is also imparted by the fine particles of the milled rind.
Previously, the devzira variety was difficult to find outside of Central Asia. But thanks to the fact that it began to be grown in the Krasnodar Territory, such rice has become more affordable, including in Russia. As a last resort, this oriental product can be replaced by any variety in which there are no broken or crushed grains.
Another important ingredient in real pilaf is carrots. In Uzbek cuisine, a yellow or red variety of this root vegetable is used. However, real connoisseurs advise to give preference to red carrots, since they are harder and better retain their shape in the finished dish.
In the classic Uzbek recipe, pilaf is cooked on fat tail fat; cottonseed oil can serve as an alternative. For other vegetable oils, you should choose varieties that do not have a pronounced taste and smell. For pilaf, rice or corn oil, as well as grape seed oil, are perfect.
Preparation and proportions
In Uzbekistan, pilaf is necessarily prepared for all significant events - weddings, national holidays, the birth of children or even a commemoration. Traditional dishes are considered to be a special metal pot - a cauldron with a semicircular bottom. It is placed on a stove, a burning hearth or an ordinary household stove. Alternatively, you can use a low and wide saucepan with a thick bottom.
For the perfect Uzbek pilaf, it is also important to observe the correct proportions of the ingredients. For a family of four, the following amount of food is usually taken:
- 800 g of meat;
- 800 g of rice;
- 800 g carrots;
- 150 g onions;
- 1 head of garlic;
- 2 pieces of capsicum;
- 200 g of vegetable oil;
- 1 tbsp. spoon of cumin;
- salt to taste.
First, the rice must be soaked in hot water with the addition of one tablespoon of salt. The water temperature must be around 60 degrees in order to prepare the starch contained in the rice for further heat treatment on the stove. It feels like it will be water, into which you can only lower your hand for a short time without experiencing discomfort. Pre-soaking the rice should take at least 30 minutes, and preferably 2 hours.
The meat should be cut into large pieces, the onion should be cut into half rings. For Uzbek pilaf, carrots are chopped into long thin strips. If vegetable oil is used for cooking, it is advisable to reheat it until a bluish haze appears, and then fry a small onion in it. When the onion acquires a rich golden color, you can remove it and proceed directly to the cooking process.
Cooking principles
First, chopped onion is dipped into well-heated oil. It is fried until golden brown, then lamb is added. It is advisable that the meat evenly covers the bottom of the pan in one layer. This will cook all the pieces at the same time.
Stir the meat from time to time to achieve a crust on all sides. Then you can pour out the carrots and add cumin to it. It is the combination of these two ingredients that gives the pilaf a specific, recognizable taste.
At the listed stages, pilaf is cooked over high heat. As soon as the carrots become soft, reduce the heat to a minimum and pour boiling water over the meat and vegetables. The water should only lightly coat all the ingredients. The resulting broth is called zirvak in Uzbek cuisine. If you use cold water at this stage, during the heating process the carrots will boil and the pilaf will turn into porridge.
Zirvak is left to simmer for 30-40 minutes. After this time, a whole head of garlic and a whole chilli are dipped into the broth. You can also add salt at this stage. About a tablespoon of salt will be spent on the previously indicated volume of products.
Finally, you can tackle rice. It is necessary to drain the liquid from it and carefully, so as not to break the rice grains, rinse 4-5 times in warm water. The washed rice is immediately dipped into the cauldron. It is distributed evenly over the zirvak. The broth should completely cover the cereal. Otherwise, boiling water should be added so that it covers the rice with a margin of about 1.5 cm. Now you can turn on the high heat again.
During the boil, the rice can be stirred slightly, being careful not to touch the meat layer. When all the water from the top has evaporated, you can use a spoon to make vertical indentations to the very bottom to speed up the evaporation process from the bottom of the pan.
Once the boil is over, the rice is harvested in the center in a heap, as the sides of the pot cool quickly on the stove and the grains can stick together. The fire is again reduced to a minimum. The pilaf is covered with a suitable plate. Put 3-4 paper towels on top and put the lid on the pan. In this form, the pilaf is left to languish on the stove for another 40 minutes. Use paper towels to absorb excess moisture. If they get wet during the languishing process, they should be changed.
The ideal Uzbek pilaf turns out to be crumbly, fragrant, with a beautiful golden hue. In Central Asia, it is usually served with a light vegetable salad of tomatoes and red onions.
