Traditionally, pilaf was cooked in a cauldron - a deep cauldron with thick walls. However, it is not always possible to use these dishes at home. You can cook pilaf in a pressure cooker - this will shorten the cooking time.
Uzbek pilaf
You will need:
- 900 g of long grain rice;
- 600 g boneless lamb;
- 1 onion;
- 2-3 carrots;
- 4-5 cloves of garlic;
- 2, 5 tsp mixtures of spices for pilaf;
- salt;
- vegetable oil.
Some cooks add apricots or quince to this pilaf at the stage of frying the ingredients.
Peel the meat from excess fat, cut into cubes with a side of about 2 cm. Peel the onion and cut into small cubes. Peel and chop the carrots until they become strips. Pour oil into a pressure cooker and heat it. Place the meat in there first and cook for 5 minutes, stirring occasionally. After that, add the onion to the lamb, fry for another 3 minutes. Finally, put the carrots in there, season with salt, spices and fry for another 10 minutes, adding 200 ml of water and closing the lid of the pressure cooker. Then place the washed rice and garlic cloves on top of the meat and vegetables. Fill the rice with water so that it covers the surface of the cereal by 1, 5-2 cm. Cook the pilaf in a pressure cooker for another 20 minutes, then release the steam and let the dish stand for 5-7 minutes. Ready-made pilaf can be served on a large platter or in portions. The meat should be on top of the rice.
One of the types of Tajik pilaf
You will need:
- 800 g of rice;
- 600 g of lamb with a small amount of fat;
- 200 g chickpeas;
- 2-3 carrots;
- 2 onions;
- 1 head and separately 2-3 cloves of garlic;
- a few grape leaves;
- vegetable oil;
- 2, 5 tsp mixtures of spices for pilaf;
- salt and freshly ground black pepper.
You can serve fresh cakes with pilaf.
Before preparing the dish, take care of the peas and rice for this recipe. Chickpeas should be soaked for 8-9 hours before cooking, and rice for 1-2 hours. Finely chop one of the onions and carrots.
To prepare the minced meat, roll the lamb through a meat grinder along with 2-3 cloves of garlic and one peeled onion. Season with salt and pepper. Form a dolma out of it - dip the grape leaves in boiling water and put a portion of meat with onions in each of them. Fold the sheet into an envelope. Heat the oil in a pressure cooker, add the onions and carrots, fry for 5 minutes, then place the meat wrapped in grape leaves there. Fry these envelopes on both sides. add a glass of water and close the pressure cooker for 10 minutes. Having opened the dishes, add spices to the base of the pilaf, put the chickpeas, rice, and the remaining head of garlic on top. Fill all this with water so that it covers all the products by 1, 5 cm, and cook pilaf in a pressure cooker for 20-25 minutes.
