Hello dear readers. Today our hero is Uzbek pilaf on the kamado grill. Delicious, juicy, aromatic and truly national. Why you should choose our pilaf, you ask, and you will be right. The answer is simple - our pilaf always and everyone succeeds, however, provided that you strictly adhere to the recipe. It is very important to use the correct rice and guess with the amount of water - this is the main secret of correct pilaf. We will try to be as attentive as possible to details and then our pilaf on the fire will turn out exactly we dreamed of. In the meantime, a little history.
It is impossiable to know when is pilaf's birthday. tTo know we need to accord to some sources, the first mentions of him date back to the II century BC, according to others - to the III century, and this is far from all controversial points. So, for example, today no one could tell you exactly where the homeland of pilaf is. Following to the most popular legend pilaf was allegedly created by a Macedonian cook during a campaign from Asia.
There is even an opinion that the name of the PILAV dish was invented by the great commander personally. And this hypothesis even looks plausible because the very word "pilaf" or, more precisely, "pilav" means nothing more than "various components or a varied composition." Personally, I like this theory very much and therefore I will not talk about others. Better to talk a little about the different names of this wonderful food. I must say right away that it is called everywhere in its own way, and in addition to the pilaf and saw already familiar to us, it is quite possible to meet the melt, Palau, palov osh, palov and others.
So one cannot ignore the fact that pilaf is no less loved in Europe. True, the local recipes are fundamentally different from the Asian ones. The first thing that the Europeans had to replace, if necessary, is oil - instead of cotton or sesame, our compatriots use vegetable oil. Lamb is also rarely used - pork or beef is increasingly used for pilaf in Europe. You can also find tomatoes in our pilaf, which never happens in Asia, and even mushrooms and nuts. Thus, the authentic recipe has almost completely changed. Indeed, in the composition of classic pilaf there are only the following products: rice, carrots, onions, fat tail fat, lamb meat, cottonseed and sesame oil, and as a rule they are used simultaneously.
We took a real Uzbek recipe as a base, making it a little more piquant with garlic and chili peppers, which, by the way, are not prohibited. We also cooked it over an open fire, which will make it especially appetizing. Well, let's finally start cooking Uzbek spicy pilaf.
Let's start by lighting the coals well and prepare a good heat
On the grill we heat the pilaf kettle well
Pour oil into the boiler and wait for the appearance of smoke
We cut ribs, wash and wipe them, and then put them in a cauldron with hot oil
We fry the ribs well
Now the ribs need to be fried on the other side
We must wait until the excess moisture has evaporated and only oil remains in the pot
At this stage, we take the ribs out of the pot; we don’t need them yet
We will continue to work with pilaf to produce fat and butter
Cut the onion into half rings or dice and send it to the pot, but make sure that it does not burn
The onion will be sautéed until clear and lightly browned
Put meat to the pot again
Cut the carrots into strips and send them to the cauldron to the onions
Fry carrots with onions and meat, after mixing
Add salt to the zirvak, and, if desired, also barberry and zira
Mix everything well
It's time to add chili, quince and garlic to pilaf
We cover the zirvak with boiling water as on the photo
The base for pilaf is now covered with a lid and stewed for about 20 minutes, and then we let it brew for at least an hour, and preferably about 3 hours
Cooking zirvak at a temperature of about 150 degrees
We take out the garlic, chili pods and quince from the base for pilaf
Rice, pre-washed and soaked for an hour in water, pour into pilaf and pour 2 cm over boiling water
It is necessary to cook pilaf as long as there is water in it and it is important not to interfere with the cooking process. Together, we simply move the rice from the edges of the pan towards the center, thus ensuring an even cooking
Put garlic, chili and quince back into the finished pilaf
When the pilaf is cooked, cover it with a plate and a towel, and then a lid and leave for an hour to release excess moisture.
For serving, put the pilaf itself on a deep plate, and on top of all the aromatic additions, garlic, chili and, of course, the beautiful quince
Guys, pilaf is wonderful in everything. It is nourishing, tasty, aromatic, not too high in calories and just wonderful both on the first day after preparation and a few days after. We are happy to recommend this recipe for health and longevity to everyone and we sincerely hope that it will help diversify your menu. What can you recommend to us? What recipes do you consider very successful, what do you cook at home and what do you treat your friends with? Tell us about it. We really want to be friends and cook together. Your HozOboz!