Delicious Uzbek pilaf with pork with two types of rice. How to cook? subtleties and secrets of the recipe. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pilaf is a wonderful dish that Central Asian chefs masterfully decorate. This is a culinary asset of the Uzbek cuisine. Pilaf is generally considered a visiting card of the warm region. The dish is prepared from common and affordable products, and the result is always amazing. But even such a food, simple at first glance, has its own secrets of the technological process.
Each country prepares this dish differently. For example, they add all kinds of spices, use different types of rice and varieties of meat. In Uzbekistan, it is prepared for all occasions: for an ordinary dinner, a wedding celebration, a national holiday. Uzbeks usually serve it at the end of the feast, which speaks of the evening coming to an end. Therefore, the more desirable and expensive the guest is, the hotter the delicacy is later served, which makes it clear that they want to extend the meeting together.
In this review, I will tell you how to cook pork pilaf with two types of rice. For this dish, it is advisable to take the meat of a mature animal, because too young, during the process of frying and stewing, it will turn out to be overdried and will break down into fibers. The best choice is the juicy flesh of the shoulder blade or the meat of the upper part of the hind leg.
- Caloric content per 100 g - 280 kcal.
- Servings - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Pork - 600 g
- Colored Mixed Long Grain Rice - 100 g
- Vegetable oil - for frying
- Seasoning for pilaf - 1 tsp
- Carrots - 2 pcs.
- White round grain rice - 100 g
- Ground black pepper - a pinch
- Salt - 1.5 tsp or to taste
- Garlic - 3-5 heads
Step by step cooking pilaf with pork and with two types of rice, recipe with photo:
1. Peel the carrots and wash them under running water. Using a knife, cut into long, thick bars, about 1 cm thick and 2-3 cm long.
2. Put the saucepan on fire, add oil and heat. Send the carrots and fry them over medium heat until light golden. For pilaf in the classic version, a cast iron cauldron is best. But in an apartment, you can use a rooster, a large saucepan with a thick bottom, or a cast-iron pan. Since it is impossible to achieve a high simmering temperature of rice in thin-walled dishes.
3. Wash the meat, pat dry with a paper towel and cut into large pieces.
4. When the carrots are golden brown, add the meat to it.
5. Fry the meat over high heat so that it is covered with a golden brown film that seals all the juice in the pieces.
6. Meanwhile, prepare the garlic. Wash the heads and remove the top dirty husks from them, leaving only the bottom layer of the peel.
7. Put the heads of garlic in a saucepan with fried meat and carrots. Season everything with salt, ground pepper and rice seasoning.
8. Combine two varieties of rice, mix and rinse well under running water. Wash it under 5-7 waters to rinse off any gluten. Water should flow from it clear.
9. Send the rice to the meat pan, spreading it out in an even layer. Do not interfere with food. Season the rice with salt and pepper.
10. Pour water over the food to cover the rice by 1.5 fingers.
11. Place the pot on the stove and close the lid.
12. Bring to a boil and turn the temperature down to the lowest setting. Leave the pilaf to simmer for 20 minutes.
13. When the rice has absorbed all the water, turn off the heat, but do not open the pot. Wrap it in a warm blanket and let it sit for 20 minutes.
14. Then gently stir it with a spatula so as not to damage the rice.
15. Serve the finished pilaf. Divide it into portions and put a head of garlic in each portion.
See also the video recipe on how to cook crumbly rice.
