It is not possible to say exactly who first invented pilaf. History does not contain any precise mention of the recipe for the first pilaf, just as it did not preserve the name of the brilliant cook who came up with the idea of ​​combining beneficial features rice, carrots, onions and meat.

Let's say more: no one was interested in the emergence of this main dish for the peoples of Central Asia and the Middle East until William Pokhlebkin, the famous culinary specialist and chronicler of culinary fashion. But whoever came up with it first, this bright head needs to be thanked a million times for a dish that has become so popular and multifaceted. We have collected several interesting facts from the vast history of pilaf for you.

Who invented pilaf

Residents of many countries prepare dishes with rice - which food is worthy of being called the ancestor of modern pilaf? And whose national dish ultimately became the dish we know and love today?


If you look at the etymology of the name, you will be surprised by the geographical breadth of application of this word, and, accordingly, the spread of the dish. Thus, it originates from the Hindi language, which in turn took it from Sanskrit, meaning cooked rice by the word “pilov”.

There is an analogue in both Turkic and Bulgarian languages. And, of course, with slightly different pronunciations, the word sounds similar in Tatar, Kyrgyz, Turkmen, Uzbek and other Central Asian languages.



This can be explained by the fact that the dish is ancient. According to the most conservative assumptions, it arose in the 1st-3rd centuries BC, when rice began to be grown in the Middle East. Some lovers of culinary history believe that Chinese chefs became the founders, because the Chinese began to cultivate this culture even earlier.

But if you look closely at the culinary traditions of cooking rice in Japan and China, it will become clear that the borrowing does not come from these countries at all.

But India, where vegetarian rice dishes have existed since ancient times, could well have become the birthplace of pilaf. By the way, the fact that rice is traditionally tinted with saffron or turmeric speaks in favor of this version. Later, Persia enriched the vegetarian version of Indian pilaf with meat, bringing it even closer to modern classic version.


The first mentions of “pilaf” (this is how the name sounds in the Arabic manner) are contained in the well-known fairy tales “A Thousand and One Nights” - a monument to the Arabic written culture of the Middle Ages.

The widespread spread of pilaf from the East throughout Central Asia, where it became perhaps the most popular dish.

From Turkey, the tradition of preparing a dish from rice, vegetables, adding some meat, fish, dried fruits and other ingredients migrated to the eastern part of Europe, to the Balkan Peninsula. And wherever pilaf appeared, it acquired national characteristics associated with local traditions.


Pilaf came to the Western part of Europe only at the end of the 17th century. And not in the form of an exact description of the preparation, but only as an impression, it was brought with him by the king’s envoy, returning from Turkey. This, of course, was not a recipe, but only an emotionally charged description of an unusual and delicious dish, which he was treated to on the Turkish side.

Attempts by French culinary specialists to apply the description to their own skills in working with rice did not lead to anything. The secret remained unsolved and was consigned to oblivion exactly until the moment when, already in the nineteenth century, a group of French engineers engaged in the construction of the famous Suez Canal brought with them to your homeland an authentic recipe for cooking oriental pilaf.

This is how the story of the appearance of pilaf as a dish in principle sounds quite plausible, although authorship is also attributed to individuals. For example, to the cook of Alexander the Great or the camp cook of Genghis Khan, who prepared him for this strong and resilient army. There is even an opinion that the famous Avicenna (Abu Ali ibn Sina) was involved in the creation, which is very doubtful, because the healer probably had something to do other than creating new culinary delights.



As for Rus', there is a mention of pilaf in the poems of the poet and great gourmet Gavrila Derzhavin. In his dreams of a table with festive dishes, he sees “links of Astrakhan fish, / There are pilaf and pies there...” And then Dahl and the etymologist Vasmer, the compilers of the encyclopedia Brockhaus and Efros, and in Soviet times, the main cookbook, already talk about pilaf to all housewives about tasty and healthy food.

History of pilaf

However, it is better to talk about the origin of this dish from the moment when its Central Asian version became known. It is this pilaf that can be called canonical today, because it contains all the main historically established and most popular cooking traditions.


The history of Uzbek pilaf is as follows.
If we take it on faith that the birthplace of the very first pilaf is India, then the development of ideas and its improvement belong to Central Asian and Iranian culinary specialists. It is no coincidence that these two “schools of pilaf” gave birth to two cooking traditions. The first, Central Asian, is based on the use of zirvak combined with rice during the cooking process. The second tradition, Iranian, better known to us as Azerbaijani pilaf, is based on the separation of meat and vegetable parts (gara) from cereals.

For most modern pilaf lovers, it is still associated with the Central Asian recipe. It is all the more interesting to know what the history of the origin of pilaf is in Central Asia.

The great rice route to the modern territory of Uzbekistan began after the Chinese introduced the Uzbeks to rice, and the Indians to spices.

This happened due to the fact that the Great Silk Road passed through these territories; trade opened up many previously unknown goods to the Central Asian population. In the same way, the technology of preparing the dish was borrowed - both vegetarian and meat-based.


The main recipe for Central Asian dishes today is Fergana. This is a classic that did not arise on its own, but again thanks to the historically and geographically established features of residence. Thus, in the Fergana Valley there were ideal conditions for growing our own rice, which they began to cultivate here and prepare pilaf from local varieties of cereals.

The bright sun and mountain water flowing from the ridges have become ideal conditions for the growth of this cereal. In this area it was a devzir variety.

In general, the recipe for pilaf was adjusted to the variety that was most widespread in a particular territory. Depending on rice, on its ability to remove starch, absorb oil and water, Uzbek cooks adjusted the recipe for their pilaf.


And then they “corrected” it with their own traditional products - yellow carrots, onions, garlic. The main meat of Uzbek cattle breeders was used - lamb, fat tail fat and cottonseed oil, which was cheap and abundant here. And since the only example of kitchen utensils and utensils here most often was a cauldron, they began to cook just like that - in a large cauldron, over an open fire, seasoned with spices. It turned out not only nutritious, but also very tasty.


From these dishes came numerous branches and variations using other types of meat, fish, dried fruits, and other ingredients, which were less and less like traditional Uzbek pilaf as a classic national dish, but expanded the horizons of cooks and the geographical horizons of the pilaf itself. Today, people all over the world know what pilaf is.

Useful properties of pilaf

The Uzbeks themselves claim that there is simply no main, most precise recipe. Each region, each city cooks in its own way, and therefore Samarkand and Fergana, Khorezm and Bukhara pilaf is delicious. If you count, you will come up with a hundred options, or even more. Honing their skills over the centuries, continuing the traditions of their ancestors, in every corner of Uzbekistan they prepare their own pilaf and come up with new varieties.


Do you know what is the secret of such popularity? Firstly, the Uzbeks, a sedentary people, and not nomadic, like many of their neighbors, were engaged in agriculture. Hard work forced me to look for good, fatty, and at the same time affordable food. Another thing is also important: traditionally families here are large, and therefore it was possible to feed everyone with this simple, nutritious dish.


The second reason for its popularity is its usefulness. After all, it is only at first glance that this food seems excessively fatty. Any nutritionist will tell you that a person cannot do without fat, and the fat content in one serving is 30 g. This is half the amount of fat consumed per day. This food is balanced and contains the carbohydrates and proteins that a person needs, which we get from meat and rice.

Vitamins, microelements, healthy fiber are provided to the body by vegetables, fruits, herbs, and berries.

At the same time, the dish gives you a feeling of fullness for a long time due to slower absorption of carbohydrates and proteins. And it is fats that slow down this process. So one serving is enough for a long time to feel full of strength and energy.

Do you know how to make pilaf crumbly? You get crumbly and aromatic rice and delicious tender meat with vegetables and spices. Then we can say that everything really works out as it should. Or is it the other way around? The rice sticks together and looks like a sticky porridge, and the meat is tough. If this is the case, then a few simple techniques, which will be discussed below, can greatly help you.

In my family, my dad always cooked pilaf. While still in the army, one of his friends, an Uzbek by nationality, taught him to cook real Uzbek pilaf. I couldn’t do pilaf for a very long time. There were difficulties with rice: it turned out to be just rice porridge, no matter how you cry! But through experimentation and watching several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does pilaf begin? Of course, with meat selection. Classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and some may simply find lamb too oily. When choosing meat for pilaf, you just need to choose meat that is not too tough and “dry”. There should still be fat in it - this will help the meat retain its juice.

The key to delicious pilaf is choosing the right rice. There is only one criterion here – quality. If you choose the so-called “cut”, you will definitely not get crumbly pilaf from it. Long and parboiled rice grains are guaranteed to not stick together, but their taste and texture are a bit rough in my opinion.

I give preference rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and can be purchased at affordable price. Before preparing pilaf, it is important to rinse the rice thoroughly. The water must be drained at least 10 times until it becomes clear. The rice needs to be allowed to dry. It is also important to maintain the proportion - 1 glass of rice and 2 glasses of water.

Uzbek pilaf must have garlic. It does not need to be completely peeled: just remove the husk, leaving the cloves in a dense peel. Don't skimp on the carrots– it gives the pilaf a pleasant sweetness and beautiful color. There is no need to stir it. The carrots are laid out on the meat in an even layer. You need to pour water into the pilaf not cold, but very hot. Its quantity is determined by the amount of rice.

A simple recipe for pilaf with pork

• Cut the meat into large cubes (2 to 3 cm sides) and fry over high heat in a deep and wide frying pan. You should not let the meat release its juice - it must remain inside each piece.
• Cut the carrots into thin strips, finely chop the onion, and divide the garlic into cloves. Place onion, garlic on the meat, add spices, salt and carrots and cook zirvak (the so-called meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
• Advice: There is one trick regarding salt - you need to add a little salt to the zirvak so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
• Boil water in a separate pan.
• Pour the rice into the frying pan (or cauldron in which the meat is cooked). Distribute it evenly over the entire surface and fill with hot water. You can’t mix pilaf! Pilaf should have three layers: meat, vegetables and rice.
• Cook the pilaf under a closed lid over medium heat. When the water level goes below the surface of the rice, take a wooden stick and make holes all over the surface of the pilaf to allow the water to boil away, leaving the rice crumbly.

The secret of crumbly pilaf: summing it up

1. Choose the right variety of rice.
2. Rinse it well (the water should be clear).
3. Pour in the required amount of hot water.
4. Make holes to allow the water to boil away.

Other recipes with meat:

Despite the fact that pilaf is considered a pan-Asian dish, according to the research of historians, it appeared and was improved for several centuries in the Fergana Valley (modern Uzbekistan) - one of the oldest centers of agriculture in Asia. Pilaf was not invented on purpose; it appeared as an optimal dish from those products that the area is rich in. And the Fergana Valley has been rich in flocks of sheep, root crops and rice since ancient times. The only possible utensil if there is a shortage of fuel for the fire is a cauldron. We can say that pilaf appeared as a consequence of local meat procurement technology: nomads fried meat until the water completely evaporated and stored it in fat. It was difficult to prepare anything other than pilaf from such a semi-finished product in field conditions.

Gradually, the simple recipe of the shepherds acquired new elements. In other regions, the original components were replaced by available ones: lamb - beef, pork and even chicken meat; Dev-jeera rice is long-grain Indian rice, and yellow carrots are red. All existing recipes, of course, have the right to exist; they enrich the dish with options, make it universal, easy to prepare and truly folk. Pilaf is a very stable dish; to prepare it tasteless if you follow the basic technology, you still need to try. There are adapted pilaf recipes where hard pasta is used instead of rice. It is almost impossible for modern city residents to prepare the correct pilaf according to the “standard” recipe. We have to be content with simplified recipes, which also give good results, but have nothing in common with real pilaf. An analogy is Italian pizza. Italians would be surprised if they tried the “vatrushki” sold in Russian eateries with pieces of sausage, topped with mayonnaise or ketchup.

Let's consider all the elements of how to prepare real proper pilaf. It requires special rice - dev-jeera. This variety Presumably, it was brought by settlers from China and has been cultivated since ancient times in the Fergana Valley. Uzgen is still considered the best place for its cultivation. Now in the Fergana Valley the climate has changed significantly, the rivers have become impoverished, and the lack of water has hit hard the production of classic “pilaf” rice. Dev-jeera is difficult to grow: during the summer, the sprouts must be constantly thinned out and replanted three times to a new place, and after harvesting the rice by hand at the end of October, peel off the scales and obtain unpolished grains, which are packed in ventilated linen bags and stored until spring. In early spring, cumin is dried by tossing and dried in the sun, covered with straw at night. This type of rice processing takes at least a year, and for special varieties – several years. For the winter, the rice is put into bags, and the procedure is continued in the spring. The grain becomes hard, durable, with a rich amber color. In the fall, the rice hardened in this way is hulled, that is, the top scales are torn off. After peeling, rice grains are stored until use in rice powder remaining from the processing process - this is how dev-jeera better retains its taste and aromatic properties. Now dev-jeera is grown in southern India and Sri Lanka, southern France, Thailand, Australia and some countries in southeast Asia. In any case, even Indian jeera is much better for pilaf than long-grain white rice.

Real rice for pilaf is now becoming increasingly difficult to find. Uzbek dev-jeera rice is practically not exported, and rice exporting countries label their rice as Red Raw Rice. The problem is complicated by confusion in the notation - there is also red yeast rice. This is the so-called Chinese red rice, the reddish hue of which is obtained with the help of a mold formed by the fungus Monascus purpureus, which gives raw rice its purple color.

The second component of pilaf is cumin or cumin, kmin, kammun, Roman or Indian cumin, azhgon, zra, zar, zatr. Without cumin, pilaf simply won’t work. This spice has a very strong, bitterish aroma with nutty undertones, which intensifies when rubbed and heated. Zira is the main aromatic element of pilaf, its soul. This is the only spice used in classic pilaf.

The third element is lamb. Why lamb? Apparently, for the same reason why real Borodino bread is made from rye flour. Lamb has a number of advantages over other meats, not even to mention its very special taste. After all, it was the lambs that grazed on the mountain slopes of Uzbekistan and the Fergana Valley in particular. Lamb is the most common meat in all countries with very hot climates. This meat contains a lot of fat and can withstand heat much longer. Prepared meat can be stored for up to one year, and in hot weather for several months. For pilaf, lamb of medium fat content is taken, usually with bone. A tenth of fat tail fat is added to the meat.

The last but not least important element is tools and utensils. The ideal dish for pilaf is a thick-walled cauldron. Can use any sufficiently deep container, preferably with thick walls and always with a thick bottom and a tight-fitting lid. The chef's main tool is a slotted spoon. If the cookware has a non-stick coating, the slotted spoon is made of wood or hard plastic.

Cooking classic pilaf.

Products for pilaf are selected based on the following proportions: 1 kg of meat (where a third is a bone), 1 kg of rice, 100 g of lard (fat tail, ribs, legs - it doesn’t matter), 1 kg of carrots, 3 onions, 2 heads of garlic, 1-2 pods of hot pepper, 150 ml of vegetable oil (refined), 1.5 teaspoons of cumin, salt, 1 liter of water.

Before cooking, separate the washed meat from the bones and cut it into small pieces (as for goulash). Cut the lard into cubes with a 1 cm edge. Cut the vegetables and place them in one large plate to clearly see the proportions. Cut the carrots for pilaf into thin strips with an edge of 2-3 mm and a length of 30-40 mm. Sprinkle with sugar to release the juice. Cut the onion into thin rings. Wash the garlic, remove the roots, remove the husk. Important! The hot pepper must be whole, without cuts or damage, otherwise the pilaf will be quite difficult to eat. Proper pilaf should not be spicy.
Rinse the rice in several waters and leave to dry.

Let's start preparing pilaf. Heat the dishes thoroughly and pour in the oil. The oil should heat the dishes well and be hot enough. Throwing a circle of onion serves as an indicator that the oil is ready - the onion will brown in a few seconds. Using a slotted spoon, carefully lower the lard into the heated oil.

Important! All cooking operations are done slowly and carefully. The pieces must be even, the movements must be precise, and there must be no “throw-ins.” All ingredients are lowered into the cooking container with a slotted spoon.

As soon as the lard acquires a golden hue, catch it with a slotted spoon and transfer it to a separate bowl. Place the bones in hot oil. Stir them to ensure even processing. At this stage, add a pinch of cumin. Watch the color of the broth and leftover meat on the bones. The meat should turn brown and the broth should turn brown. Next, the onion is fried in oil. Here you need to stir a little more intensely. The onion should become golden. Then place the chopped meat in a bowl and fry it for no longer than 10 minutes. Add carrots and mix all ingredients. Stir simultaneously with frying for 7-10 minutes. When the carrots have softened, pour cold water into the cooking container. The resulting broth is called zirvak by the Uzbeks; this is an important stage of pilaf. Properly prepared zirvak is half the success. It is important not to overdo it with water; it is better to underfill it than to overfill it. As a last resort, water can be added in the next step. The water layer should be 2-2.5 cm (or whatever they say “two fingers”) to cover the prepared roast. Wait for the zirvak to boil and add whole cloves of garlic and pepper pods to the boiling broth. Salt everything. Reduce heat so that the broth simmers evenly and gently. Leave for about 30 minutes.

During these 30 minutes, it is useful to carefully sort the rice from stones and excess inclusions. By the way, stones are also found in coarse salt. Pay enough attention to this.

After simmering for 30 minutes, carefully remove the peppers and garlic. Taste the broth for salt and add more salt, if necessary, so that it is slightly over-salted. Carefully transfer the rice into the boiling broth. Do not mix the ingredients! Flatten the rice with a slotted spoon and do not leave the stove while the rice absorbs the broth. At this stage, as the rice “saturates” with water, the fire under the dishes must be reduced. Gather the rice from the edges to the center and make a smooth, not crumbly mound. When all the liquid has been absorbed, level the surface of the rice and sprinkle with crushed cumin. Take a sample not from the surface, but from 2 cm deep. The rice should be firm but not hard inside. If it is still hard, add a glass of hot water and repeat the operation again with leveling and mounding. Let the water soak in deeply. When everything is ready, make a hole in the mound and bury the garlic and pepper there. Make the same neat mound above them and cover with a tight-fitting lid. Wrap in a towel and leave on the lowest heat for another 5-10 minutes, then turn off the heat and let the pilaf ripen for another half hour.

After the specified time, open the lid, remove the pepper and garlic, and mix all the contents thoroughly. Place your pilaf on a large plate, placing the bones, garlic and pepper on top. Everything is ready, you can start eating.

Of course, pilaf is not limited to just the classic recipe; variations of this dish can also be found in our neighbors (Tajikistan, Turkmenistan, Kyrgyzstan, Kazakhstan). If you look at the map, it will become clear that all these countries have their main populated areas located close to the borders of their neighbors and form a densely populated area, lined with rivers and valleys formed around them. All the neighbors' recipes are also based on red dev jeera rice and lamb. The cooking technologies are similar in all cases, but of course there are specific differences. In Turkmenistan, there is a version of pilaf with paprika instead of meat; Tajik pilaf has more lard and barberry is added to cumin. In Kazakh pilaf, radishes, dried apricots, raisins, and dried apples are added to the usual elements.

A logical question arises: where did the packets with a set of seasonings “for pilaf” come from, and why does the pilaf prepared in many cafes differ from what is described? There are several reasons for this. The Soviet deficit, with its absence in markets and traditional grocery stores, contributed to some extent. Something was added by human ignorance and even more - human laziness. At the same time, I wanted to cook pilaf at all times, and some components were replaced with those that were available. Dev-jeera rice was replaced with long-grain or even round rice, and turmeric was added to give a specific golden hue. Hot red and black peppers in classic pilaf will be a hindrance, although there is a Bukhara variety of pilaf - bakhsh, where they add black pepper, parsley, dill, cilantro and green onions. Where cloves, dill, bay leaves, marjoram, coriander, sesame, mustard and others came from in the mixtures “for pilaf” is difficult to understand. It is not at all clear why monosodium glutamate is added to such seasonings. A flavor enhancer is absolutely not needed in an aromatic and divinely tasty dish.

Alexey Borodin

Pilaf is a unique dish of Uzbek cuisine, which consists of meat and rice, and at the same time has many secrets. And various additives and spices only make it tastier.

We will not only tell you how to cook pilaf, but also share the secrets of preparing pilaf with chicken and pork. You will also learn little tricks of the best chefs for preparing pilaf.

How to cook delicious pilaf?

To prepare pilaf, you will need the following ingredients:
- oblong rice - 2-2.5 cups
- meat - 300 – 400 grams
- medium-sized carrots - 3 - 4 pcs.,
- onion- 1 PC.
- ground cumin (oriental spice) - 1 teaspoon. You can find it in a supermarket or oriental store
- turmeric - 2/3 teaspoon
- pepper (red hot or sweet) - 1/4 teaspoon
- barberry berries - to taste
- salt – about 2 teaspoons

It should also be noted that classic pilaf is made from lamb. It is sheep meat that is most valued in the East. In addition, it has been proven that lamb is the most beneficial for the human body. This option is best suited for those who monitor their weight and health. This type of meat contains the least fat, so lamb is a dietary product.

Rinse the rice with cold water until the water runs clear. Peel and chop the vegetables, you can use a grater or finely chop them with a knife. Rinse the meat (if you are preparing meat pilaf) and cut into cubes or strips.

Heat vegetable oil in a container for pilaf (cauldron, “duckling”). Then put the meat there, cut into pieces, and fry it for 10 minutes. Fry until the meat is browned and the oil becomes clear.

Then add the carrots and onions cut into small strips. Fry everything together for 10-15 minutes. Stir occasionally to prevent vegetables and meat from burning and sticking to the bottom of the container.

Remove the cauldron from the heat and add the necessary spices and one teaspoon of salt, mix everything well. It is not at all necessary to put exactly the spices indicated in the recipe. You can invent your own original version cooking pilaf.

Then place the pre-washed rice into the cauldron. Pour boiling water over it so that the water covers the rice by about two fingers. Add another teaspoon of salt and stir the water over the rice.

Place the cauldron with all its contents on medium heat. There is no need to close the lid, this will make it easier to monitor. After the water disappears from the surface of the rice, you need to reduce the heat to low and cook for another 15 minutes.

Fergana style pilaf recipe

After this, turn off the fire, mix the pilaf thoroughly and let it brew for 5-10 minutes.

Chicken pilaf recipe

To prepare pilaf with chicken, you first need to prepare zirvak. It is a gravy consisting of all ingredients except rice.

First, fry the chicken meat. To get a crust, you need to fry it over high heat. If you want the pilaf to be more tender, you should cook the chicken and all other ingredients over medium heat. All components need to be fried separately and then placed in layers in a cauldron.

Fry the carrots last. It needs to be cooked until a light orange hue appears. IN classic recipes When preparing pilaf, it is necessary to chop the carrots by hand. However, we will not find fault and will simply grate the carrots on a coarse grater.

After placing the zirvak in the cauldron, place rice on the top level. Then also pour boiling water over it. Next - everything is the same as in the previous recipe.

Recipe for pilaf with pork

Cooking pilaf with pork is practically no different from pilaf with chicken. The only difficulty is that pork often has a considerable amount of different films and fat. The meat must be cleaned of all this. Otherwise, instead of aromatic pilaf with soft and juicy meat, you risk getting a suspicious rice porridge with almost rubbery pieces of pork. The order is also slightly different.

You must first put the meat in the oil heated in the cauldron. It should roast for about 20 minutes. Then sprinkle finely chopped onions on top of the meat. Mix it thoroughly with the meat and let it simmer for 15 minutes.

At this time, you need to thoroughly rinse the rice and fill it with cold water. After 15 minutes have passed, add the chopped carrots. Let it simmer for 7 minutes. During this time, the carrots will become softer, and it will be easier to mix them with meat and onions.

Drain the water from the rice, add the necessary spices to the cauldron with the meat and add 1 centimeter of boiling water. Simmer everything together for another five minutes.

Then put the rice in the cauldron, but carefully, so as not to mix it with other layers. If, after laying out the rice, it ends up above the water, add more boiling water, also by 1 centimeter. Let everything simmer together so that the rice completely absorbs all the water.

Then you need to make a small mound of rice, and put an unpeeled head of garlic in the middle. Then pour boiling water over everything again so that it covers the top of the rice hill, close the lid. Without lifting the lid, set aside 40 minutes, during which time the pilaf is brought to a boil.

Secrets of the best chefs for preparing pilaf

Carrots need to be cut into long strips. Ideally, you should not grate it. Therefore, it is better to first cut it diagonally into plates 4-5 mm thick, and then cut them crosswise into bars of the same thickness.

The onion should be cut into half rings.

The meat needs to be chopped very finely; it is better to determine the size by eye. If you are preparing chicken pilaf, use drumstick or leg. Then the pilaf will not turn out dry.

Regarding the ratio of ingredients. Meat, onions and carrots should be in a 1:1:1 ratio.

Zirvak should be cooked on the highest heat for 20-30 minutes.

The editors of the site hope that our recipes and tips will help you prepare such a dish as pilaf.
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Housewives who cannot boast of any experience in preparing pilaf often end up with rice porridge filled with a whole mass of sticky lumps, but not a traditional Uzbek dish. When this happens every time, all sorts of experiments begin. Cooking enthusiasts use different types of rice, different types of meat, and try to follow the advice of friends. Quite often the results of such actions are disastrous, which makes you give up.

How to properly cook crumbly pilaf? What recipes should you use? We invite you to find out about this by reading the practical recommendations presented in our publication.

About choosing dishes

How to cook pilaf correctly? It is difficult to achieve the expected results using the first pan you come across, which has a thin bottom and walls. Following proven solutions, you should use a cast iron cauldron. It is better to place the latter not on the stove, but on an open fire. If it is not possible to cook in an open space, you can choose the first option. The main thing is that the dishes comply with the canon. Not only a cauldron is suitable here, but also a spacious cast iron pan or a deep duck pot.

The above samples of containers have specific qualities. The main property is the ability to retain heat inside and uniform temperature distribution. The finished pilaf does not come in lumps. The meat comes out as juicy and soft as possible.

Which meat is better to choose?

How to cook delicious pilaf? To achieve the traditional taste, use lamb. However, there are many noteworthy recipes that allow the use of beef, poultry and pork. If you plan to get a classic, spicy taste, preference should be given to lamb.

It is recommended to choose meat obtained from the shoulder or brisket. The flesh of the thigh is also suitable. You can add meaty ribs. The pronounced hardness of the product is not a problem. By simmering the meat over the fire, the product will definitely soften.

How to properly cook rice for pilaf?

There are an impressive number of individual rice options available to cooking enthusiasts these days. You can use traditional Uzbek and Tajik varieties. We are talking about cereals of the alanga, devzira, oshpar, and kenja categories. Good solutions are Mexican, Arabic, Italian rice.

When choosing a base for preparing pilaf, the determining factor should be the nature of the product. It is better to use long-grained varieties. It is desirable that the starch content be at the lowest level. Cooking experts advise pre-soaking rice. It is recommended to rinse the grains and drain the water 6-8 times. Such actions ensure the removal of excess starch from the structure of the product. As a result, the risk of cereal sticking will be minimized.

Fat or vegetable oil?

During cooking, you can use vegetable oil or animal fat. The final decision always remains with the cook. Using an extremely limited amount of the ingredient will make the finished dish dry. Therefore, it is better to make pilaf fatty. Refined oil does not have a distinct taste and aroma. On the contrary, animal fat will add specific shades to the character of the pilaf, which not every consumer will like.

A few words about spices

The classic recipe involves the use of cumin, cumin, barberry and hot pepper as seasonings for pilaf. These spices have a bright, piquant aroma, giving the dish a moderate spiciness and perfectly complementing the meat component. A good addition to such a composition would be garlic, thyme, suneli hops, and saffron. It is recommended to put the garlic whole into the pilaf, after first clearing the head of the husk.

Crispy pork pilaf

According to cultural beliefs, Muslims never use pork as an ingredient in pilaf. If there are no such restrictions in the family, it is worth using the recipe, which will be discussed later.

How to properly cook pork pilaf? The following set of ingredients should be used:

• Pork pulp - 500 grams.
• Long grain rice - 1 kg.
• Sunflower oil - half a glass.
• Onions - 4-5 pieces.
• Large carrots - 3-4 pieces.
• Garlic - 2 heads.
• Black pepper, bay leaf, salt, turmeric - to taste.

Meat, rice and vegetables are taken in approximately equal proportions. In this case, the dish will be balanced in all respects and will give a rich taste. Cooking must be done in a deep cauldron.

So, how to properly cook pork pilaf? First, the rice is washed several times. The water should become clear, which will indicate that the starch has been thoroughly washed out. Peel carrots and onions. Vegetables are rinsed and then chopped. The carrots are cut into thin strips, and the onions into half rings. The pork is soaked in water, dried and divided into medium-sized pieces.

Half the norm of vegetable oil is poured into a frying pan and then heated until the first bubbles form. Prepared pork is placed here. The meat is fried until a light brown crust appears. The product is sent to the cauldron. Add oil to the frying pan and place the onion and carrot slices. Vegetables do not need to be fried. It is enough to soften them slightly. The ingredient is also transferred to the cauldron. Then the whole thing is seasoned with a mixture of spices.

Strained rice is placed in an even layer on top of the meat mixed with vegetables. Water is slowly poured into the cauldron along the wall of the container. The liquid should cover the cereal by several centimeters. Make a big fire on the stove. When the water boils, set the flame level to minimum. The pilaf is covered with a lid.

Cooking continues for half an hour. Then the cauldron is removed from the fire. Garlic is stuck into the pilaf. Cover the container again with a lid and wrap it in a warm blanket. The dish is allowed to reach condition.

Pilaf with chicken meat

The recipe should be used by those who want to enjoy a tasty and aromatic, but at the same time quite light in content dish. How to properly cook pilaf using poultry as a meat ingredient? As in the previous case, first we note the necessary ingredients:

• Chicken fillet- 400 grams.
• Long steamed rice - one and a half cups.
• Onions - 2 pieces.
• Medium-sized carrots - 2-3 pieces.
• Sunflower oil in a quantity sufficient for high-quality frying of ingredients.
• Garlic - 1 head.
• Special seasoning for pilaf.

How to properly cook chicken pilaf? The starch is washed out of the rice under running water. The poultry fillet is cut into moderately small pieces. Peel, wash and cut vegetables. You can grate carrots. The onion should be cut into half rings.

The bottom of the cauldron is covered with vegetable oil. A mixture of meat and vegetables is placed here. The ingredients are fried directly in the container over low heat. Pre-heat treatment is carried out until the products receive a light golden hue.

How to properly cook pilaf in a cauldron? A small amount of water is poured into the container. The mixture of meat and vegetables is lightly dried, salted and spices are added. Place washed and drained rice on top. The grain is leveled and a number of holes are made inside. Cooking is carried out over medium heat. When there is no liquid remaining on the surface of the rice, stick in the garlic cloves.

The pilaf is left to simmer under the lid for 5-10 minutes. This time is enough for the rice to absorb residual moisture and become crumbly. At the end, you can stir the dish and resort to tasting.

How to cook Uzbek pilaf correctly?

The dish will turn out worthy of the highest praise if you resort to using the traditional Uzbek recipe. If everything is done correctly, there will be no hint of the presence of rice lumps. The pilaf will be extremely aromatic and crumbly.

How to properly cook pilaf according to the Uzbek recipe? You need to use the following set of ingredients:

• Lamb - 500 grams.
• Large carrots - 3-4 pieces.
• Large onions - 4 pieces.
• Long rice - 500 grams.
• Vegetable oil - about 150-200 grams.
• Head of garlic.
• Spice mixture: cumin, thyme, cumin, barberry, saffron.

The rice is washed several times and then left to soak in cold water. Lamb is cut into medium pieces. Vegetables are peeled and washed. Cut the onion into large cubes. The carrots are chopped into strips.

Vegetable oil is heated in a frying pan. The meat is placed here and fried until golden brown. Add a mixture of vegetables and spices. Roasting is continued for another 5 minutes.

The contents of the frying pan are sent to the cauldron. Place rice on top and add a few teaspoons of salt. The rice is carefully poured with water. Place the container on the stove, setting the heat to medium. After boiling, cover the cauldron with a lid. Reduce the flame and leave the pilaf to cook for 20 minutes. Then the dish is left to infuse for a quarter of an hour.

Let's return once again to the question of how to properly cook crumbly pilaf? To ensure that the finished dish never disappoints with its qualities, it is enough to pay attention to the following points:

1. Products must be added in a certain sequence. The optimal solution is pre-frying the meat ingredients with onions. Chopped carrots are also added here. The mixture of ingredients is seasoned with spices and then placed in a container that will be used to prepare pilaf. Everything is filled with hot water so that the liquid level is at least 2-3 cm above the meat layer.
2. Once you put the rice in a container, do not stir it. It is recommended to carefully smooth the surface of the cereal and place the head of garlic inside.
3. During the cooking process, the rice should not be boiled, but slowly steamed, simmering over moderate heat. To achieve uniform cooking of the cereal, it is worth making a series of holes on the surface with a wooden stick. Through such holes it will be easier for the steam to rise up.
4. Keep the rice covered while cooking. The latter can be raised briefly to replenish the lack of water in the container.
5. Once the dish is fully cooked, it is important not to remove the lid for the next 10-15 minutes. The pilaf must be removed from the heat and allowed to brew. Otherwise, unwanted lumps may form.

Cooking pilaf in a slow cooker

If desired, you can prepare the dish using a modern solution. How to properly cook pilaf in a slow cooker? The features here are identical to the specifics of preparing a dish using a cauldron. The main thing is that the multicooker has a special “Pilaf” mode. All that remains is to prepare the meat and vegetable frying, based on the tips from our article. Then just put the ingredients in the device’s container, add rice, pour water and set the desired mode. A “reasonable” device will do everything on its own.

Finally

The recipes discussed in our publication have some specific differences. At the same time, regardless of the chosen option, strict adherence to the recommendations allows you to achieve the canonical taste and make the rice crumbly. When it comes to using spices, there is room for experimentation. Don't be afraid to use different seasoning combinations. After all, this is the only way to achieve a taste that fully satisfies individual preferences.