My favorite dish is mutton pilaf. It is from this meat that a real pilaf is obtained: delicious, aromatic. Following simple recommendations, you will master the whole art of cooking this dish.

Classic recipe

The traditional option involves cooking pilaf in a cauldron. Thanks to its thick walls, the dish is baked evenly and becomes friable.

Ingredients:

  • lamb - 650 g;
  • rice - 910 g;
  • onion - 4 pcs.;
  • carrots - 4 pcs.;
  • garlic - 8 cloves;
  • zira - 7 g;
  • sunflower oil - 240 ml;
  • pepper;
  • salt - 3 tsp.

Cooking:

  1. Cut the meat into small pieces, sprinkle with salt and pepper.
  2. Pour oil into the cauldron. It must necessarily boil, then the crust on the surface will immediately set, and the juice will remain inside the piece.
  3. Put the lamb, fry until rosy color.
  4. Chop the onions finely, then during the cooking process it will be fried completely and will be invisible in the finished dish.
  5. Add sliced ​​meat, stew.
  6. Straw chop the carrots.
  7. Rinse rice. It is recommended to use a long-grain variety.
  8. To reveal the scent of zira, place it in a mortar and mash it slightly.
  9. Add carrots to the meat grill.
  10. Pour boiling water, salt.
  11. Pour a portion of zira, not peeled garlic cloves, put out.
  12. When the carrots are soft, get the garlic.
  13. Put the pic.
  14. Pour with hot water, it should cover the products by about one and a half centimeters.
  15. Cook with the lid open. When the liquid has evaporated, collect rice in a slide.
  16. Pour Zira. Put back the garlic.
  17. In the center, make a depression to the bottom. This is necessary for steam to escape.
  18. Stew for half an hour under the lid.
  19. Remove from heat, insist a quarter of an hour before serving.

Uzbek in cauldron

Uzbek lamb pilaf does not require the addition of complex products.Affordable, easy to prepare, aromatic and tasty pilaf is acceptable at any time of the year.

Ingredients:

  • lamb fillet - 450 g;
  • rice - 450 g;
  • carrots - 3 pcs.;
  • onion - 4 heads;
  • barberry;
  • Red pepper;
  • azhgon;
  • lamb fat - 45 ml;
  • sunflower oil - 140 ml.

Cooking:

  1. Chop pieces of fat batchwise, place in a cauldron, fry.
  2. Cut the fillet into small pieces.
  3. Remove the bacon from the pan. In the resulting fat, put the meat, fry until varnish.
  4. Add chopped onion to meat, fry.
  5. Grind the carrots into strips, place in a cauldron.
  6. Add spices. Their number is regulated according to taste preferences.
  7. Place washed rice on frying.
  8. Gently pour water without damaging the rice layer.
  9. Grains should be closed for a couple of centimeters.
  10. Cover with a lid.
  11. Put out until tender. Do not mix the dish during cooking.

It is interesting:which rice is better for pilaf

How to make in a slow cooker?

If you want to get a rich and tasty dish, prepare lamb pilaf in a slow cooker. In this device, rice grains will not lose their nutrients.

Ingredients:

  • lamb - 470 g;
  • onion - 1 pc.;
  • carrots - 2 pcs.;
  • Bulgarian pepper;
  • sunflower oil - 5 tbsp. spoons;
  • rice - 2.5 multi-cups;
  • garlic - 5 cloves;
  • spices for pilaf;
  • salt;
  • water - 5 multi-glasses;
  • butter - 45 g.

Cooking:

  1. Cut the carrots into strips, chop the onion.
  2. Prepared meat cut into portions.
  3. Fry onions, carrots, pieces of meat in a bowl with butter, salt to taste.
  4. Rinse rice in water several times, pour into a bowl.
  5. Sprinkle with spices.
  6. Pour the rate of water, salt.
  7. Place chopped peppers and garlic cloves on top.
  8. Set the appropriate mode. The ideal option is Pilaf. In the absence of such a mode, you can select “Extinguishing”. Timer - hour.
  9. When the dish is ready, add butter.

Replace the rice with chickpeas (Turkish peas)

Follow the cooking recommendations and you will get a dish of unusual taste.

Ingredients:

  • chickpeas (Turkish peas) - 210 g;
  • lamb meat - 900 g;
  • Devries rice - 550 g;
  • carrots - 650 g;
  • onions - 370 g;
  • chili pepper - 1 pod;
  • garlic - 6 cloves;
  • zira - 1 teaspoon;
  • salt - 2 tsp.

Cooking:

  1. Pour chickpeas with water, set aside for a couple of hours.
  2. Rinse rice grains, pour water for half an hour.
  3. Cut the veins from meat, chop into cubes about three centimeters in size.
  4. Onions - rings.
  5. Carrots - straws.
  6. Boil the sunflower oil in a cauldron, fry the onions. When it becomes golden in color, put the meat, salt, fry over maximum heat.
  7. Put the carrots, fry for another five minutes.
  8. Pour water over the meat.
  9. Put the pepper pod in the center.
  10. Add chickpeas and garlic cloves, salt.
  11. Boil a quarter of an hour.
  12. Remove the garlic cloves and pod.
  13. Place the rice, make a hole in the center. Do not mix.
  14. Cook for half an hour.
  15. Return the pepper and garlic.
  16. Put out half an hour.

Pork with mutton on fat tail fat

Asian peoples have a tradition of gathering at the table with the whole family for the holidays, where pilaf enjoys a place of honor. The main thing is to cook this dish correctly. It should turn out fragrant and golden, so that no one could call it porridge.

Ingredients:

  • lamb - 750 g;
  • Khorezm rice - 2 glasses;
  • carrots - 3 pcs.;
  • garlic - 7 cloves;
  • barberry - 2 tbsp. spoons;
  • fat tail fat - 160 g;
  • sesame oil - 110 ml;
  • Zira - 2 tbsp. spoons;
  • sunflower oil - 160 g;
  • coriander - 1 teaspoon;
  • onions - 320 g;
  • bitter pepper - 1 pod;
  • salt.

Cooking:

  1. Cut the carrots into strips about three millimeters thick. For cooking, choose large and ripe fruits.
  2. Onions must be shaped into rings.
  3. Chop the lard into small pieces. In this case, the fat from them will be well flooded.
  4. Heat the cauldron.
  5. Put the fat chicken, fry. Greaves should become completely dry.
  6. Get the rest of the fat. Pour the cauldron with sunflower and sesame oil. Ignite.
  7. Place meat, salt, add onion. Fry.Get a lot of golden color.
  8. Place the carrots in an even layer, do not mix. Soak for a quarter of an hour.
  9. Pour coriander, zira, barberry, garlic (do not peel).
  10. Pour boiling water. The ingredients should be fully coated.
  11. Stew 2/3 hours.
  12. Better use Khorezm rice. This variety has large grains that have a pearl sheen. In its absence, you can use any rice that has large grains. Rinse the cereals, place in warm water with a small salt content, soak for half an hour. Thanks to this manipulation, rice will not break apart during cooking.
  13. Place rice on carrots, pour boiling water so that it is completely covered with liquid. Pour water gently, along the edge, the rice should remain in place.
  14. Cook a quarter of an hour.
  15. When the liquid evaporates, use a spoon to form a slide in the center of the cauldron, pierce in several places. Place the hot pepper in the center.
  16. Quench a quarter of an hour.

With raisins

This combination of products, few have tried. Pilaf turns out deliciously tasty, raisins add new, unusual taste sensations.

Ingredients:

  • lamb - 320 g;
  • onion - 3 heads;
  • rice - 320 g;
  • carrots - 3 pcs.;
  • raisins - 100 g;
  • barberry - 0.5 tsp;
  • red pepper - 0.5 tsp;
  • sunflower oil - 110 ml;
  • salt.

Cooking:

  1. Chop the prepared meat into small pieces.
  2. Fry lamb in hot oil, salt to taste.
  3. Add chopped onions, chopped carrots, barberries.
  4. Sprinkle with red pepper.
  5. Pour food with water so that it is completely covered.
  6. Stew for 1.5 hours.
  7. Place the washed raisins and rice on the meat. Check fluid level. If necessary, add 1.5 cm higher, salt.
  8. Cook for another half hour. Let it brew.

Loose pilaf with lamb ribs

To get a tasty dish, use only fresh ribs that have a deep red color and have not been frozen.

Ingredients:

  • lamb ribs - 1500 g;
  • steamed rice - 500 g;
  • onions - 4-5 pcs.;
  • zira - 1 teaspoon;
  • carrots - 3 pcs.;
  • black pepper - 0.5 tsp;
  • sunflower oil - 240 ml;
  • salt to taste;
  • barberry - 1 teaspoon;
  • garlic - 6 cloves;
  • chili pepper - 1 tsp.

Cooking:

  1. Cut prepared ribs.
  2. Chop the onion into cubes, carrots - into strips.
  3. Pour oil into a cauldron, heat. Fry ribs, salt.
  4. Place onion, fry until golden brown. Add carrots.
  5. Pour with water, it should cover all products.
  6. Place unpeeled garlic.
  7. Put cumin, pepper, barberry.
  8. Lay pre-washed rice grains. No need to mix.
  9. Pour in water. Its level should be two centimeters higher than rice.
  10. Cover with a lid. Soak until rice is ready.
  11. Insist half an hour before serving.

How to cook with beef?

It turns out a tasty and crumbly dish. It is customary for the Uzbeks to serve this dish at the end of the holiday. This is a signal that the evening has come to an end and it is time to leave. If the guest is welcome and dear, pilaf is served as late as possible, they make it clear that they want to extend a joint pastime.

Ingredients:

  • beef - 260 g;
  • lamb - 260 g;
  • rice - 440 g;
  • carrots - 2 pcs.;
  • sunflower oil - 110 ml;
  • barberry;
  • turmeric;
  • salt;
  • bulb;
  • zira;
  • laurel - 2 leaves;
  • garlic - 5 cloves.

Cooking:

  1. Rinse the meat, cut the veins, chop into portions. To dry.
  2. Coarsely chop the onion.
  3. Carrots use a ripe, young fruit will turn into porridge. Chop the cubes.
  4. Pour oil into a cauldron, warm it up. Add two types of meat, fry, salt.
  5. Then passer the onions and carrots sequentially.
  6. Sprinkle with the indicated spices.
  7. Pour with two glasses of water. Put out half an hour.
  8. Rinse rice grains, place in a cauldron. Add water if necessary, salt. The liquid should rise two centimeters above the level of rice.
  9. Put the garlic.
  10. Extinguish for half an hour under the lid. Periodically check fig. Turn off the fire as soon as the liquid is completely absorbed. It may take a little more or less time.
  11. Darken under the lid for a quarter of an hour. It is necessary that the grains are cooked evenly, but do not become boiled. If you bring the dish immediately to full readiness on fire, the pilaf is likely to turn into porridge.

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