Uzbek-style pilaf with chicken in a cauldron with crumbly rice; 2 delicious recipes with photos and videos

Uzbek-style pilaf with chicken in a cauldron with fluffy rice - 2 delicious recipes with photos and videos

Have a nice day, dear readers!

Pilaf in Uzbek means to an Uzbek the same thing as borscht means to a Russian. This is the main dish in state cuisine. And if you come to Uzbekistan, then believe me (and I understand - I was born in Tashkent) - you will not find a single teahouse where pilaf is not on the menu.

There are more than 50 types of this dish in Uzbek cuisine. I calculated this in a cookbook compiled by an Uzbek creator. The recipe can be traditional with lamb, chicken, beef, dried apricots, raisins, quince and even dumplings! But I don’t risk cooking this unique recipe and have adopted the chicken option. This kind of pilaf is less fatty than with lamb, but this makes it no less tasty.

To prepare delicious crumbly pilaf in Uzbek style, and not shavlya (porridge), as the Uzbeks say, you need to observe certain aspects and secrets:

Rice! Rice should not be steamed in the package. Only short-grain rice is suitable. Absolutely - this is Uzbek rice of the devzira variety. I took regular short grain rice. It turned out quite well. But, if you find this type of rice, you will get a super tasty dish.

Spices. In order to feel the real taste of Uzbek pilaf, you need cumin or another name for it is cumin. This is the most important seasoning in Uzbek cuisine. Next come coriander, barberry, dark and reddish pepper, and salt. To give the rice a bright yellowish color, add saffron or its cheapest substitute - turmeric.

For a properly prepared dish you need a deep metal cauldron with a tight-fitting lid.

Well, I will reveal other secrets according to the recipe.

Now in the article:

• Uzbek pilaf with chicken in a cauldron
• Chicken pilaf video recipe

How to cook Uzbek pilaf with chicken in a cauldron: recipe with photo

So, we will need:

• Chicken – 700 gr.;
• Rice - 1 kg;
• Onions – 3 huge heads;
• Carrots - 6-7 medium pieces;
• Vegetable oil – 250 ml;
• Spices: dark and reddish pepper, coriander, cumin, barberry, salt;
• Garlic, quince, dried apricots - optional.

First, zirvak is prepared for pilaf. This is the Uzbek name for fried meat with onions and carrots and spices.

I took chicken with bones. Mainly, these are legs, legs and wings.

Wash the chicken for pilaf and dry it.

Pour vegetable oil into a cauldron and heat the oil. Add the chicken and fry it for 5-7 minutes.

Peel the onion, cut into half rings and add to the chicken. Stir and fry until light golden brown.

Peel the carrots and cut into strips. At the same time, we try not to chop it too small, but you can cut it very coarsely. Throw the carrot strips into the cauldron with the onions and chicken, fry until the carrots soften. The more carrots, the juicier and more attractive the pilaf turns out.

Now it's time for the spices. Add seasonings and salt. It is better to grind coriander and cumin in a mortar just before adding. This way the dish will be more flavorful.

Zirvak can be perfectly salted. Therefore, some of the salt will be absorbed by the rice. And if the zirvak is under-salted, the pilaf will turn out bland.

Fry with zirvak spices for another 5 minutes.

While the zirvak is fried, prepare the rice.

Rice must be thoroughly washed 5-6 times in a large bowl. We rinse it like this: while the water is pouring, rub the rice between your palms. The bowl is filled with water - drain the water through a sieve so that the grains of rice do not escape. It is necessary to repeat this operation a couple of times so that the water becomes much clearer than when we washed the rice the first time.

Also at this time we boil water in the kettle. We will need 1-1.5 liters of boiling water.

We make sure that the zirvak does not burn. Place the rice in the cauldron on the zirvak and level it. Under no circumstances should we mix rice with zirvak!

Fill the rice with boiling water 2 cm from the surface of the rice and evaporate the water from the cauldron over high heat. At the same time, we do not cover the cauldron with a lid.

The water may evaporate for 10-15 minutes. How can you tell if the water has completely evaporated? Take a flat spatula or slotted spoon and separate the rice from the walls. When the water has completely evaporated, we will see bubbling oil in the zirvak. And the rice itself will form a wall and not crumble. In order for the pilaf to come out crumbly, it is important to evaporate the water.

When the water has evaporated, carefully separate the rice from the walls of the cauldron and pile it up. We make a hole in the middle until the daylight.

At this time, you can optionally add a couple of heads of garlic, quince slices or dried apricots to the rice.

Cover the cauldron with a lid and leave a very small fire under the cauldron. Cook for 20 minutes. Until now, the lid must not be opened.

If the lid does not fit tightly to the cauldron, you can cover it with a towel and cover the cauldron.

After 20 minutes, try the rice. If the rice is soft, then the food is ready. Before serving, pilaf can be stirred in a cauldron, mixing rice and zirvak. Or you can dump the entire cauldron onto one huge dish - lyagan, without stirring. This way you will get rice, and on top of it will be meat and vegetables - zirvak.

The Uzbeks themselves use the second method of serving pilaf to the table.

It is not customary to eat a dish with ketchup in Uzbekistan. This is considered bad manners.

The pilaf is served with a spicy Achichuk salad made from new tomatoes, onions and hot peppers. But you can serve a regular summer salad of new cucumbers and tomatoes.

Bon appetit.

Uzbek pilaf with chicken in lyagan

Below you can find the second option for making a delicious dish. Watch the video, I really liked this method too.

The most delicious pilaf with chicken - video recipe

Uzbek pilaf with chicken and raisins

Plov occupies a respectable place in the state cuisine of Uzbekistan. This dish is served on all holidays and family celebrations. There are more than 150 variants of pilaf and to this day experienced oshpazy (pilaf making specialists) are inventing something new. Dried fruits are also added to pilaf: raisins, dried quinces, peaches, apricots or prunes; they give the dish an unusual sweet and sour taste. In my own recipe, I will share tips for making crumbly, fragrant pilaf. And for this you don’t necessarily need to get special rice, fat tail fat or cottonseed oil.

Ingredients for “Uzbek pilaf with chicken and raisins”:

• Chicken drumstick (You can take any part of the chicken) - 6 pcs.
• Rice (round grain, Krasnodar type) - 2 cups.
• Water - 2 cups.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Spices (to taste (ground dark pepper, coriander, cumin, barberry, hot pepper)) - 2 tsp.
• Garlic - 1 piece
• Raisins - 1 handful.
• Sunflower oil - 4 tbsp. l.

Production time: 60 minutes

Number of servings: 6

Nutritional and energy value:

Recipe “Uzbek pilaf with chicken and raisins”:

Prepare the necessary products. When making pilaf, the main thing is to maintain a 1:1 ratio of water and rice.

Remove the chicken from the bones, trim the meat from the tendons and cut into medium-sized pieces.

Cut carrots and onions into strips. not very small.

Wash the rice and raisins under running water until light. Place in a sieve to drain excess water.

Heat vegetable oil in a cauldron until smoking. Place the meat and fry it over high heat. Then add the vegetables, stir and fry for another 3-4 minutes. Pour in a glass of water, add spices, salt, add garlic and a whole pod of hot reddish pepper, if desired. Simmer the zirvak over medium heat for 20-30 minutes. You shouldn’t let it boil too much, otherwise the carrots and onions will simply boil and turn into mush.

Next, add rice and raisins, carefully pour in cool water and bring to a boil over high heat. When the water level reaches the level of the rice, collect the cereal from the edges to the center in a slide, reduce the heat to low. Place a deep plate of suitable diameter on top of the rice, cover it, then a clean kitchen towel and cover the entire system with a lid.

Simmer the pilaf over low heat for 20 minutes. Then remove from heat and give it time to rest.

Shakarob salad is usually served with Uzbek pilaf https://www.povarenok.ru/recipes/show/160913/

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Uzbek pilaf with chicken

Uzbek pilaf with chicken

Friends, a very tasty pilaf can be prepared not only with lamb or pork, but also with chicken. It just has to be fatty chicken meat. For example, a chicken thigh, there is quite a bit of fat there. If you haven’t cooked chicken pilaf before, I highly recommend it. In addition, this is the lightest version of pilaf, since chicken fat is easier on the stomach than pork or lamb. In a word, try it! The proportions of meat to rice are at your discretion and your wallet. The choice of rice is also a separate issue. Below I’ll tell you some secrets of making delicious Uzbek pilaf. By the way, instead of chicken you can take any kind of meat. In the meantime, let's get acquainted with the recipe itself, but I would also like to suggest a quick look at Rice with Mushrooms - also delicious for contrast.

Recipe Uzbek pilaf with chicken

Chicken meat –800 -1100 g

2 cups rice (long grain, devzira, kunjara, jasmine - durum varieties)

Salt - approximately 23 tbsp. l.

2 heads of garlic

Ground dark pepper for meat

Zira – 1 tsp. (I did not have)

0.5 tbsp. l. turmeric (of course, for a beautiful color)

Other spices for pilaf are at your discretion

How to cook Uzbek pilaf with chicken:

Before all this, the promised secrets:

• There must be a lot of carrots in pilaf and they are cut coarsely, not on a grater.
• The dishes must be metal.
• It is not allowed to stir pilaf during the manufacturing process.
• Be sure to wrap the pilaf after cooking - this will make it even tastier.
• The choice of rice is not very important; the pilaf should be crumbly. Means rice - hard types.
• 

Now let's get started...

1. Prepare pilaf from zirvak - this is a pilaf broth, frying onions, carrots and meat, stewed in water.

Pour vegetable oil into the bottom of the cauldron, heat until hot, add onion cut into half rings. I just chopped it finely, that’s how I like it.

2.After 5 minutes, add the meat, which was previously salted and peppered, to the onion. Fry for 8 minutes.

Now (when the meat becomes snow-white) add carrots cut into long pieces (not grated, but specifically chopped) and fry for another 6-9 minutes. During the frying process, we will add spices, turmeric, of course, if you want to get wonderful Uzbek pilaf.

3. Fill the zirvak with water so that it covers the carrots. Although in practice the carrots will be mixed with the meat. That is, so that the meat is covered with water. Bring to a boil, add salt, and simmer. They say that the longer the zirvak is cooked, the tastier the pilaf. But you literally need to simmer for 15-20 minutes. At the same time, during this period of time the meat will reach half-cookedness.

Tip: be sure to test the zirvak for salt before adding rice. The broth should be even saltier than the soup so that the rice will absorb some of the salt.

1. Pour the rice into a cauldron and fill it with water 2 cm above the rice. Bring to a boil, and then cook the Uzbek pilaf over high heat until the rice absorbs the water. Then create holes all the way to the bottom in several places so that the water can be absorbed more quickly. And this way it will be better visible that if the water is cloudy during the day, it means it has not yet been absorbed, and if it shines, it is already oil.
2. Now reduce the heat to low. Add 2 heads of unpeeled, washed garlic, sprinkle the rice with cumin (if desired) and cook for another 15-20 minutes. In this case, it is better to cover the lid of the cauldron with a towel so that there is the best possible seal between the lid and the pan.

6. Turn off the pilaf, stir, cover, wrap tightly in a blanket for 25-60 minutes (this will make the pilaf even tastier).

And I’ll tell you that preparing such a tasty pilaf is absolutely easy, cook it several times, and then things will “go automatically.” But how delicious! I cooked it, and a friend came by, tried it, and was stupefied...

Uzbek pilaf with chicken is ready!

Bon appetit everyone!

And at the moment I propose to plunge into the world of unusually delicious pastries - Chocolate pie with curd balls “Morning Dew” and “Shortcake with raspberry insides” with cream filling. I call these pies a culinary masterpiece. Tastier than some cakes. Try it!

I wish you all culinary success!

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what a delicious pilaf came out with chicken, I didn’t even know that it would be SO tasty, I always cooked it with pork, I cooked it with chicken for the first time, and it turned out simply indescribable. Real jam. Thanks for the recipe

If you simmer the zirvak longer, it’s absolutely great. Thanks for the recipe!

Uzbek pilaf with chicken

Ingredients

Chicken meat – 250 g

Onions – 2 pcs.

Unrefined sunflower oil – 60 g

Barberry – 1 pinch

Reddish hot pepper – 0.5 pinch

• 245 kcal
• 50 min.
• 50 min.

Photo of the finished dish

Step-by-step recipe with photos

Uzbek pilaf with chicken is another variety of the dish. It’s better to prepare pilaf from poultry, but if you don’t have one, factory-made poultry will do just fine. I usually use round Krasnodar rice for pilaf; most of the recipes I looked at also recommend this kind of rice.

The main thing in pilaf is to calculate the proportions of water and rice, my pilaf came out wet, it didn’t hold enough, not all the water was absorbed and evaporated, so don’t repeat my mistake.

To make Uzbek pilaf with chicken in a cauldron, take the products according to the list.

Cut the onion into half rings and the carrots into thin slices.

Wash the rice well.

In real fragrant sunflower oil, first fry a piece of onion, which you will later remove. Uzbeks cook with unrefined oil, the standard being cottonseed or sunflower (an Uzbek friend taught me). To avoid the strong aroma of the oil, large pieces of onion are fried in it (usually from the bottom, so that the layers do not fall apart) until black, and then the onion is thrown away and cooked in this oil as usual.

Place chopped onions in a cauldron with butter, then carrots. Fry.

Add chicken pieces and continue frying.

Add spices and salt.

Pour a glass of water, cook a little (brine).

Spread the rice in an even layer.

Add half a glass of water, stick in a few large cloves of garlic, cut crosswise on top (or a whole head).

Cook after boiling, covered, over low heat.

When the rice is ready, carefully stir the pilaf.

Season the Uzbek pilaf with chicken with herbs and serve.