Lamb pilaf
Lamb pilaf
Real lamb pilaf is a very old recipe; making lamb pilaf has a long history. Read more about lamb pilaf .
Lamb pilaf is prepared with carrots and onions. But the manufacturing process is not ordinary - like a variant of a pilaf recipe.
A quick recipe for lamb pilaf. You can use any kind of rice, round or long, but you don’t need to use steamed rice.
If you asked me what could be changed in this recipe, I would say: nothing, everything is simply unsurpassed, you should cook pilaf specifically according to this recipe. In addition, it is not for nothing that Uzbek pilaf is considered the best pilaf.
Now I’m aiming for real Uzbek pilaf. There was no fat tail fat, I replaced it with vegetable oil. But in general, I tried to comply. Do not judge strictly. What came out was a very tasty pilaf!
This is, naturally, the wrong idea. Muslims do not eat pork. But I didn't have any lamb. And personally, I like pilaf with pork. If you want the perfect pilaf, do everything the same, only with lamb.
My dad gave me this recipe, because as a child he lived in Dushanbe, and there pilaf is considered one of the most favorite dishes, and he understands how to cook it better than others. In my family, only my father cooks pilaf, but yesterday I decided to try creating it myself, taking my father’s recipe. There are a huge number of recipes for making pilaf, but I decided to use specifically “Tajik”.
We decided to have a baby bump party for ourselves and I recommend it for you. This is a very tasty pilaf recipe. Good word :)
A good New Year's resolution could be an oriental-style feast, where the main dish would be, for example, traditional Fergana-style pilaf with young mutton (lamb).
Technology comes to the aid of housewives. Nowadays, delicious pilaf can be prepared in a slow cooker, and pilaf in a slow cooker will not be inferior to pilaf prepared using the usual method.
For a very long time I wanted to try adding raisins to pilaf, and finally my dream came true.
Kazakh-style pilaf has one distinctive twist - in addition to traditional ingredients such as rice and meat, dried apples and/or apricots are added, instead of which dried apricots can be used. The pilaf comes out very tasty, catchy, crumbly and fragrant.
This version of making pilaf is relatively new - it has existed for about 70 years. But, despite its youth, this method of making pilaf has gained enormous popularity in all regions of Uzbekistan and beyond, thanks to the highest taste and medicinal qualities of pilaf with garlic.
We are preparing Georgian pilaf for lunch. It's quite tasty. Do not eat pilaf hot; it is better to wait until it cools down a little.
The main distinctive feature of Sophie's separate pilaf is that it does not contain a single harmful fried component. Actually a dietary product. Rejoice, lovers of diet (Diet is a set of rules for human consumption of food) and healthy eating! With all this, pilaf is no less tasty than regular pilaf.
This is “pilaf that is prepared every week in every Uzbek family.” It cannot compete with the solemn Fergana and Samarkand. Those, naturally, are tastier, but still require huge amounts of labor and free time. This is a lightweight option. But this is a truly savory dish.
Lamb pilaf can be prepared in a slow cooker. Try a completely ordinary pilaf with pumpkin.
Pilaf with prunes is a treasure of civilization. It’s easy to prepare, try it with us.
Now I will demonstrate how I prepared Azerbaijani pilaf with dill and lamb shanks. This kind of pilaf is prepared in Lankaran, one of the ancient cities of Azerbaijan. An ordinary but very tasty dish.
The Azerbaijani pilaf recipe differs from other state pilaf recipes in that the rice is not allowed to come into contact with the bottom of the cauldron in which the rice is cooked. To do this, the bottom of the cauldron is lined with the so-called “kazmag”, in other words, a narrow layer of unleavened dough, which is prepared literally in the same way as noodle dough. Often a beaten egg serves as kazmag.
Pilaf with meatballs (kaimali palov) is an old, traditional version of making pilaf, which has a tender and unique taste. Pilaf with meatballs is prepared quickly, and the recipe is ordinary.
Lobi-chilov - pilaf with beans according to the recipe of Azerbaijani cuisine.
Lamb pilaf is an impeccable food in every way. The most delicious, satisfying and at the same time necessary, if you create lamb pilaf correctly and approach it with soul. Almost everyone will tell you how to cook lamb pilaf, but there are the most common rules for this delicious oriental dish and the usual recipe for lamb pilaf.
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Lamb pilaf can be prepared in a slow cooker. Try a completely ordinary pilaf with pumpkin.
How to cook lamb pilaf ? A step-by-step recipe will help you cook delicious pilaf with lamb. A recipe with a photo will give you a hint on how to serve pilaf. The recipe for making pilaf with lamb is simple, but requires compliance with certain rules. Before you cook lamb pilaf over a fire, which is how the most common Uzbek lamb pilaf is prepared, the meat and roots must be cut and fried. At home, lamb pilaf is prepared in a cauldron with thick walls or lamb pilaf in a slow cooker. Those who want to prepare dietary pilaf make lamb pilaf in a double boiler. The sections lamb pilaf photo and lamb pilaf video will help even novice cooks prepare tasty and fragrant pilaf.
Lamb pilaf
Classic lamb pilaf recipes with photos and step-by-step instructions. We will tell you and show you how to cook pilaf with lamb in a tasty, simple and fragrant way!
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Lamb pilaf recipes
Ingredients
Lamb (beef) – 500 g
Fat tail fat – 250 g
Garlic – 1 head
Spices (cumin, barberry, ground peppers, paprika) - 1 tbsp.
Chili pepper – 2 pcs.
Ingredients
Round rice – 350 g
Onions – 3 heads
Garlic – 1 head
Ground red pepper - to taste
Barberry – 2 tsp.
Vegetable oil – 150 ml.
Ingredients
Lamb meat – 1 kg
Onions – 1 kg
Vegetable oil – 300 ml
Garlic – 3 heads
Dark pepper – 2 tsp.
Ingredients
Lamb – 500 g
Fat tail fat – 250 g
Onions – 2-3 pcs.
Garlic – 2 heads
Ingredients
Lamb – 500 g
Garlic – 1 head
Spices - to taste
Ingredients
Lamb – 650 g
Onion – 100 g
Ground dark pepper – 5 g
Water – 1.8 cups
Unrefined sunflower oil – 60 g
Ingredients
Lamb – 750 g
Onions – 5 pcs.
Raisins – 1/2 cup
Ghee butter – 100 g
Chicken egg – 1 pc.
Ice water – 1-2 tbsp.
Greens - for serving
Sherbet - for serving
Ingredients
Lamb fillet – 500-700 g
Steamed rice – 2 cups
Onions – 2 pcs.
Vegetable oil – 50 ml
Dried barberry – 1 tsp.
Coriander (peas) – 1 tsp.
Coriander (greens) – to taste
Mixed peppers - to taste
Boiled water – about 1-1.5 l
Table salt - to taste
Ingredients
Lamb – 600 g
Rice – 1.5 cups
Onions – 150 g
Prunes – 60 g
Spices for pilaf – 1 tsp.
Unrefined sunflower oil – 0.5 cups
Ingredients
Lamb – 450 g
Onions – 1 pc.
Chili pepper – 1 pc.
Seasoning for pilaf and salt - to taste
Ingredients
Lamb – 400 gr;
Rice “for pilaf” – 1 cup;
Water – 2.5 glasses;
Carrots – 1 piece;
Garlic – 1 head;
Vegetable oil “for frying” – 3 tbsp. spoons;
Spices “for pilaf” – 0.5 teaspoon;
Ingredients
Long rice – 120 g
Lamb – 350 g
Vegetable oil – 2 tbsp.
Onions – 1 pc.
Garlic – 1 head
Salt – 1 tsp. (without slide)
Spices for pilaf – 1/5 tsp.
Fresh herbs - 2-3 sprigs
Ingredients
Lamb – 600 g
Basmati rice – 300 g
Garlic – 1 head
Onions – 1 pc.
Vegetable oil – 2 tbsp.
Seasoning for pilaf, salt to taste
Ingredients
Lamb – 500 g
Onions – 2 pcs.
Vegetable oil – 3 tbsp.
Seasoning for pilaf, salt to taste
Ingredients
Lamb – 500 g
Onions – 2 pcs.
Garlic – 1 head
Chili pepper – 1 pc.
Seasoning for pilaf – 3 tbsp.
Vegetable oil – 2 tbsp.
Ingredients
Lamb on the bone – 2 kg
Rice for pilaf (round grain) – 1.3 kg
Onions – 1 kg
Barberry – 1 tbsp.
Spices for pilaf – 1 tbsp.
Ground red pepper - to taste
Hot chilli pepper - to taste
Garlic – 4 heads
Table salt - to taste
Vegetable oil – 1 cup
Ingredients
Lamb – 250 g
Onions – 1 pc.
Seasoning for pilaf – 1 tbsp.
Garlic - to taste
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Lamb pilaf, step-by-step recipe with photos
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How to cook the most delicious lamb pilaf, step-by-step recipe with photos
Among the huge contrast of Central Asian dishes, Uzbek pilaf is particularly popular. This second dish amazed the whole world with its unique preparation and indescribably appetizing smell, which completely emphasizes the taste of the most tender lamb and fluffy rice. It would seem like the entire spectrum of Uzbekistan is in this spicy smell of spices. There are a huge number of recipes for Uzbek pilaf. It is prepared from chicken, beef, and even pork, sometimes adding fresh or dried fruits and berries. But the main traditional recipe involves the use of lamb, selected rice, onions and carrots in combination with a whole set of spices that give the pilaf an appropriate taste and unusual smell. All ingredients should be chopped coarsely so that they can be felt separately. And another, perhaps the most important aspect in production: real Uzbek lamb pilaf is prepared in a large cauldron over a fire or in a cauldron on a stove at home. If you don’t have a cauldron, you can cook pilaf in a thick-walled pan, which holds the temperature well. And you will learn how to prepare delicious lamb pilaf in this recipe. Focusing on step-by-step photos and detailed descriptions, you will prepare the most delicious Uzbek pilaf!
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The pilaf recipe is designed for a three-liter cauldron.
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Ingredients:
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- 0.7 kg lamb;
- 0.3 kg long grain parboiled rice;
- 1 large onion;
- 2 large carrots;
- 1 head of garlic;
- 1 hot chili pepper;
- salt to taste;
- 2 tbsp. spices for pilaf (cumin, barberry, turmeric, paprika);
- 0.5 tbsp. sunflower for frying.
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Step-by-step recipe for lamb pilaf
1. Coarsely chop the lamb. You should end up with cubes approximately 5 x 5 cm. Don't be alarmed by the size of the pieces. In real pilaf, everything is cut coarsely. Moreover, the meat will still be very fried, but at the same time it should not lose its taste and juice.
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2. Heat the cauldron and pour half a glass of vegetable oil. In the traditional version of making pilaf, fat tail fat and lamb bones are also added for flavor and greater fat content. But if there is no fat and bones, don’t be upset, without them the pilaf will turn out no less tasty. If we use fat tail fat, we use less oil, and we take out the fat itself with the bones after it is fried. So, heat the oil and add the lamb when the oil starts to boil and sizzle.
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3. Stir from time to time so that the pieces of lamb are fried on all sides, but do not dry out or burn. Fry the lamb over high heat for 3 minutes after it releases a lot of juice. From now on, it will be enough for the meat inside to remain juicy, and it will become tender thanks to the long stewing on the fire.
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4. While the meat is fried, cut the carrots into large strips. Together with turmeric, it will give the pilaf a wonderful golden color and an appetizing smell.
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5. Peel the onion and also chop it coarsely.
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6. Place our coarsely chopped carrots in a cauldron.
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7. Add onions and spices for pilaf. As for the extremes, here the ideas of culinary specialists are spreading in almost everything. Some people also add tomato, coriander and cumin to the pilaf. But the main spicy smell of true pilaf comes from cumin, barberry and turmeric. And it’s better to buy spices not in a hypermarket, but to find them somewhere on the market in specialized places of sale. Mix everything well.
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8. Peel the head of garlic from the top layer. With all this, you need to preserve the integrity of the cloves and the very shape of the head of garlic. Place a head of garlic in the center of the cauldron. Place reddish chili peppers nearby. Garlic and pepper will impart their own magical smell to our pilaf. At this step, the pilaf must be salted, approximately 1.5 tsp will be useful. salt. Add a little boiled water to the cauldron (about one glass). Cover with a lid and leave on high heat for another 5 minutes. Then remove the garlic and chili pepper.
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9. Wash the rice a couple of times. The water must be very clear before adding rice to the cauldron.
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10. Pour the washed rice into the cauldron and carefully level it over the surface. There is no need to stir rice with meat and vegetables; they should be stewed in separate layers. In the center of the cauldron, now in the rice, we deepen the head of garlic and chili pepper. Add a few more spices. Then pour hot water into the cauldron so that it covers the rice by about 1 cm.
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11. Continue cooking over high heat under the lid until the rice has absorbed most of the water (this will take about 10 minutes). Then reduce the heat to low, cover the cauldron with a lid and leave the pilaf to steam for another 20 minutes.
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12. Remove the pilaf from the heat, stir and let the pilaf brew under the lid for another 15 minutes.
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The most delicious lamb pilaf is ready. Bon appetit everyone!
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Lamb pilaf
Iranian pilaf
The 6 years I lived in Turkmenistan, then still in the TSSR, were not in vain for me. There I got my first culinary experience, because I have practically no skill in cooking. This recipe was given to me by Bahara, a young Turkmen woman with whom I worked together. Her family had Iranian roots, and at one point, inviting me to visit her (it was a great honor for me), her mother showed me how to cook this pilaf. Since then, I have been cooking this way for more than 25 years. This is a constantly guaranteed result and satisfied, well-fed guests.
Pilaf “Fergana style”, I was taught how to make this dish by a Fergana colleague, as I remember now, his last name is Abdurazakov! I tried a lot of pilaf, but it was “Fergana style” that I liked the most (unique taste, rich in spices and very beautiful (golden)). I have been preparing it for 10 years for holidays by order of friends and my family, and no one has yet been upset by the taste!
Perfect pilaf recipe
The usual and many times tested recipe has never failed - the pilaf is always tasty, the rice is fluffy - it melts in the mouth and quickly disappears from the table. I don’t understand where.
Real Uzbek pilaf on fire
Every spring, assistants come to our dacha: a family (husband and wife) from Uzbekistan. A man helps my husband with construction, a lady helps me with gardening. This amazing lady prepares our pilaf, which is made in Uzbekistan. I specifically asked Aybibi (that’s her name) to show me how to cook real Uzbek pilaf. We will cook it over the fire. So feel free to take a cauldron, a set of necessary goods - and go out into nature - cook pilaf.
Real Uzbek pilaf in Samarkand style
This year, like every summer, a family from Uzbekistan came to our dacha. And my friend Aybibi taught me how to cook pilaf in Samarkand, now it’s pilaf with chickpeas. Enter: Aybibi treats everyone and shares the secrets of real Uzbek pilaf.
Golden pilaf with carrot juice
Majun palov is one of the old versions of pilaf, currently little known. The history of this pilaf is intertwined with Tajik cooking. The pilaf comes out fragrant, catchy yellow-orange color. The recipe from the creator of Dunduk is used in the database.
Just pilaf
Pilaf...just pilaf. Nothing excessive, nothing personal. There was no subtext, no meaning, except for the fact that it was warmer and a brand new stove was bought, the old one remained at the old address, and the Lent was over. So we decided to break our fast with pilaf and treat ourselves to the food of our beloved. I cooked pilaf from a kilogram of rice. Therefore, all the proportions that I will give below are my, so to speak, opinion, which was formed from experience.
Pilaf in the oven
Pilaf in the oven in an hour
Pilaf “Devzira, lamb, vegetables and cauldron”
Two minor comments. First to the fishmongers. This is an ordinary and simple food that is prepared, although not quickly, second to connoisseurs and craftsmen. I prepared the pilaf soft, just like my Beloved loves. I ALWAYS cook like this. Therefore, statements that this is a shawl, etc. are not accepted. I especially put more water into the cauldron for the nail.
Plov in Khorezm “Chalov”
The recipe for pilaf “chalov” is one of the ancient ones. Its production is completely different in technique. It takes a lot of time to prepare, but for the most part the dish does not require close attention. The taste of such pilaf is rich and completely special. The meat melts in your mouth, the carrots are very warm. This is very tasty and, in my opinion, even the least troublesome of the famous Fergana pilaf. Recipe from the book of the delightful cook Hakim Ganiev.
Lamb pilaf . A hearty meat dish with rice. There are many varieties of pilaf with lamb. The traditional way to make such pilaf is in Uzbek.
This option involves products such as lamb (if possible, tail fat or lamb lard), rice, carrots, onions, a lot of vegetable oil, 300 ml per 1 kilogram of meat. Aromatic products are also useful - garlic, hot pepper, dried barberry, cumin, coriander, salt. The famous Uzbek lamb pilaf is prepared from these components.
Pilaf should be cooked in a cauldron. But, you can also cook it in the bowl of a multicooker, in which it will turn out no less tasty.
Uzbek-style lamb pilaf is often served with boiled chicken eggs, placing them, peeled, on top of a large large dish on which the finished pilaf is laid out in a heap.
It is better to serve pilaf not with bread, but with lavash, thin flatbreads. The freshest vegetables, cut into large slices (fresh cucumbers, tomatoes, sweet bell peppers), and greens laid out with whole branches also go well with pilaf.
Various sauces are often served with pilaf for those who want to make this dish even more juicy, although pilaf without sauces is a completely self-sufficient dish, very fragrant, fatty, rich, nutritious, and forever satiating.
Lamb pilaf is usually served to guests during the evening meal. If pilaf is being prepared for a small number of people, it can be prepared in small quantities and served for lunch as a second or main course.
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