Since ancient times, mistresses, moving away from traditions, came up with a variety of pilaf recipes. Today, Tajik pilaf can be prepared from any meat, even in a slow cooker, and it will have excellent taste!

Traditional Tajik pilaf

From ancient times, pilaf was cooked exclusively from lamb meat, in fat tail fat with the addition of onions, carrots, and spices. To prepare it, you will need a special oven, a bonfire, a cauldron. However, this does not mean that it cannot be cooked in a modern kitchen.

Required Products:

  • lamb - 3 kg;
  • onions - 1.5 kg;
  • carrots - 1.5 kg;
  • rice - 1.5 kg;
  • tail fat - 400 g;
  • spices, salt, garlic.

Cooking Technology:

  1. First you need to cut the meat into large pieces. Grind fat tail fat. Heat the cauldron red-hot. Add fat, fry it to the state of cracklings. Take them out with a slotted spoon. Put the meat in melted fat. Stir fry.
  2. Peel the onion, cut it into half rings. Pour to the meat, let it be fried.
  3. Peel the carrots, cut into cubes, add half to the cauldron. Stir the vegetables with meat and fry thoroughly.
  4. Pour in the remaining carrots, fill the contents with water. Let zirvak be cooked. It needs to be salted, add spices. Continue to cook.
  5. When the meat is almost ready, add washed rice to the cauldron. Smooth it with a spatula, center the head of garlic. Cover, cook until tender.
  6. It can not be disturbed if the zirvak weakly evaporates, rice must be poked with a stick. Thus, the liquid will evaporate.
  7. The fire should already be very weak, after 20 minutes the dish will be ready. Let it ripen a little under the lid, after which it can be served to the table.

Of the spices for Tajik pilaf, they are ideally suited - zira, hot ground and black pepper, barberry, coriander, paprika, dried garlic, saffron.

How to cook pilaf in a cauldron

Traditionally, it should be a cast-iron cauldron well-calcined over a fire.

  1. To prepare pilaf, a fire is kindled on wood, when the coals are heated, a cauldron is placed on top. Heat it until a haze appears.
  2. Take fat tail fat (vegetable oil), fry the greaves. They are taken out with a slotted spoon.
  3. Vegetables are cut and fried until brown. You can pre-fry the onion ponytails that remain when peeling, they will remove the smell of fat. After they are taken out.
  4. It is preferable to take long-grain rice, although this is no exception. Be sure to rinse by draining the water several times.
  5. If pilaf is prepared from lamb or beef, to make the meat soft, you need to cook zirvak. For recipes with pork or chicken, this is optional.
  6. The exact proportions of salt are difficult to guess, so you should try zirvak during the cooking process.
  7. In the center on top of the rice, slightly sinking into a zirvak, immerse the head of garlic. It is not necessary to clean or cut it; it must be in a peel.
  8. If you cook on fire, you need to monitor the heat, when rice is laid, it should be reduced.

For those who do not know how to cook pilaf in a cauldron, one should know a number of subtleties. The cauldron is kept open, as the zirvak evaporates, cooked under the lid, after which the rice is raked with a shovel up the hill, simmer until fully cooked.

Read also:rice for pilaf

With lamb

Do not regret spices, as lamb has a specific smell, they are not saved. During cooking, spices give the dish its flavor, pilaf is very tasty.

  1. Rinse the lamb well and even soak it in water. Finely chopped meat is not necessary. Traditionally, chunks should be large.
  2. The finished pilaf quickly freezes, so it is served immediately from the fire. As for the choice of meat, it’s ideal: pulp cut from ham, shoulder blade or back cut.
  3. Instead of vegetable oil, it is better to take fat tail fat, it allows you to betray the dish the true taste of lamb.

Tajik style pilaf

Tajik wedding pilaf is prepared according to a special recipe, chickpeas and raisins (raisins) are added to it.

Required Products:

  • chickpeas - 200 g;
  • rice - 1 kg;
  • meat - 2 kg;
  • onions - 1 kg;
  • carrots - 1.5 kg;
  • tail fat - 150 g;
  • vegetable oil - 300 ml;
  • head of garlic;
  • raisins - 150 g;
  • spices, salt.

Cooking Technology:

  1. Separately, chickpeas and raisins are soaked in water for the night. During this time, the chickpeas will swell and cook faster, and the raisins will become juicier.
  2. They put a cauldron on fire, prepare a zirvak. They salt it, try to get enough spices.
  3. Rinse thoroughly with rice. Drain the water from chickpeas and raisins. Chickpeas are poured on top, boiled slightly. Later put rice with raisins. Water should cover the rice on the finger.
  4. Boil until the zirvak evaporates. Periodically pierce pilaf with a stick. When it becomes crumbly, it should be collected uphill, covered, continuing to simmer over low heat.
  5. Serve a wedding dish in large plates, rice below, meat above. Pilaf turns out festive beautiful, satisfying, fragrant. You can cook it not only for the wedding, but also any celebration.

With grape leaves

Would you like to diversify the menu with something unusual? Try making Tajik pilaf with grape leaves. You haven’t tried it yet! And those who are familiar with this dish will be happy to cook it according to this recipe.

Required Products:

  • meat - 1 kg;
  • rice - 900 g;
  • onions - 1 kg;
  • grape leaves - 150 g;
  • vegetable oil - 150 ml;
  • spices to taste salt.

Cooking Technology:

  1. The meat needs to be chopped, beef (lamb) is best. Heat a cauldron, pour in oil, put spices.
  2. Chopped onions are sent to the cauldron, browned. Throwed leaves are thrown there.
  3. Next, put the meat in the cauldron. Mix everything, bring to a well-fried state.
  4. At the end, add washed rice, salt, pour water. Cook like a regular pilaf.

Instead of minced meat, for this recipe you can take minced meat, but not pork, because it will be fried.

Cooking in a slow cooker

 

Modern housewives surround themselves with gadgets to facilitate cooking.The slow cooker has become a real helper in the kitchen, because it can cook pilaf no worse than on fire. You can take any recipe, calculate the proportions from the volume of the multicooker. The mode to select "Rice", and preferably "Pilaf." The cooking time in multicookers is different, so you need to focus on its features. Bookmark the products as well as in the cauldron. A signal indicates the readiness of pilaf. In a slow cooker, pilaf is crumbly and does not cool for a long time.

Tajik pilaf from Stalik Khankishiyev

One of the best chefs of Azerbaijani origin prepares Tajik pilaf. He offers, departing from tradition, add chopped greens to the dish.

  1. After frying, you can remove the onions from the cauldron, the cook believes that he has already given his taste to fat, after which you can put the meat.
  2. Prefers to take beef or lamb for cooking. Fat tail fat can be replaced with fat.
  3. When the water boils, it is necessary to stick in the rice 1-2 pods of hot pepper.
  4. Cooking time 1-1.5 hours.

Serve the dish with tomato and onion salad.

How to make chicken

 

With chicken, the dish is prepared much faster, the ingredients are the same as in the traditional recipe. With the difference that fat tail fat is not put into the cauldron, it is replaced with vegetable oil. Cooking time depends on which chicken is homemade or from the store. Turmeric is added to add a special color. You can cook it in a cauldron, pan or slow cooker.

No matter what kind of meat, due to the content of a large amount of onions, carrots and spices, pilaf will turn out to be very tasty!

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