There are numerous dozen types of pilau. The plovs got their names according to the historic and geographical names of states or districts— Fergana, Samarkand, Bukhara. Likewise distinguish the species of pilaf by classification as well as time of year— basic, wedding, summer, winter season.
Plovas additionally vary in their components: lamb is not an necessary aspect of pilaf, its location is sometimes occupied by quail, hen and also steed sausage. Like rice, which occasionally include peas or mung beans.
The name of the dish «palov osh» is composed of the first letters of the products utilized in food preparation: P— pie (onion), A— aez (carrots), L— lax (meat), O— olio (fat), salt (salt), О— о (water), Ш— шалы (рис).
There is a tale about the beginning of pilaf. Once Tamerlane, examining his military, heard the discussion of two soldiers. They stressed over exactly how to survive without food on a military project— Tamerlane did not want to sacrifice the speed of motion for food carts. The dish for a nutritious and hearty meal was suggested by the mullah: «We need to take a large cast-iron cauldron.
It should be so old that the fat from the old food exuded outdoors and also ignited from the fires of fire dropping on it. In this pot you require to place meat not old, however not extremely young lambs, choice rice, swelling with satisfaction that will be eaten by endure warriors, young carrots flushing with happiness, as well as a sharp onion hurting like a sword of a very respected emir.
All this must be prepared on the fire up until the smell of prepared food gets to Allah, as well as the cook will not fall down in fatigue, since he will attempt the divine dish.» One pial of pilau gave the soldier strength for a number of days. Naturally, after eating a wonder meal, the military won a successful triumph.
According to this recipe, pilaf is still prepared. The traditional dish includes mutton, rice, apricots, raisins or carrots as well as a blend of 3 spices— red pepper, zira and barberry. Meat is reduced into huge or tiny items, onions— thick rings or dices, carrots— straws. Seasonings are absorbed equal parts and mixed before prep work. Currently ready mix can be acquired in the marketplace or in a shop— it’s called— «Mixture for pilaf».
It is necessary to observe the proportions: carrots must be half as much rice and as long as meat.
Technology of cooking The preparation of Uzbek pilaf contains
- 4 phases: Oil appeasing
- Preparation of dirvak (pilov base)
- Pouring rice
- Loading pilaf to readiness
1. Put on the fire cast iron or copper cauldron (cauldron) with a thick spherical bottom— first it requires to be heated up without fat. Pour oil right into it (from 1 to 3 centimeters from the base of the cauldron, depending on the quantity) and also cauterize on modest or reduced warm so that it does not boil. Usually utilize a mix of vegetable oil as well as animal fat— sunflower oil and also mutton fat. Butter and also ghee are not ideal here. The preparedness of the oil can be inspected by throwing a little huge salt there— it ought to bounce off, so take care.
2. In turn, put chopped and pre-cooked foods in the following series: meat, onions, carrots. Meat must be gently prepared, fry onion till golden brown, and carrots— up until half cooked. At the start of cooking zirvak increase the fire, and also by the center and also end of cooking decrease— so that the products do not stay with the bottom of the kazan. Pour the zirvak with water— 1/ 4-1/ 2 cups for 500 grams of rice and include the flavors— 1-1.5 tsp. mix of 500 grams of rice. Enable the water to steam, then reduce the warmth. If the water remains to boil— the carrots boil, the zirvak will certainly come to be gloomy, and therefore, the pilaf will certainly obtain sticky, and not crumbly. Preparedness zirvak can be established on the preference and aesthetically— the foam from boiling goes away, a movie of fat types on the surface.
3. Bookmarking rice is the most crucial moment. The most effective rice for pilaf is a type of devzira, yet it is hard to locate it. When selecting rice for pilaf, securely squeeze a handful of cereal in your hand. If rice grinds, then this type of ideal— it perfectly soaks up water. The rice needs to first be washed or saturated. Washing the rice, the Uzbeks remember that every seed is the tooth of the Prophet Muhammad. Losing at the very least one risinka— a huge wrong. Straighten the quack, decrease the heat again and also pour the rice equally. The surface area ought to be crushed or spooned.
Focus! Do not blend rice with zirvak!Tamped rice with water. This is performed in the complying with methods. In rice placed a dish upside-down, and also water is soaked it— so the water streams evenly to the rice, without ruining the layer.
This technique has a minus dish exceptionally difficult to pull back. Consequently, you can utilize a noise— put water on it in portions so that water does not damage the layer of rice. Water must cover rice by 1-1.5 centimeters. If there is not enough salt, you can include it. An attractive color will provide turmeric— after putting water it’s time to pour it. Currently it is necessary to reinforce the fire, it is a special strategy, in which the fat boils under, and also the water in the form of vapor mosts likely to the rice. Be careful: if the rice gets to the bottom of the cauldron, and also all-time low is slim and also straight, the pilaf can shed.
4. Do not cover the pilaf with a cover throughout steaming. As well as when the water totally evaporates, level the surface area, pierce pilaf in numerous locations with a wooden stick and also cover it tightly— to make sure that it «evaporates». Initially you need to make sure that the dish is all set. To do this, flatten with a noise on the surface of the pilaf. A deaf audio says that the pilaf is ready. If the noise is hissing, then the water has actually not vaporized yet— it’s prematurely to cover the plate. Shut off the plate as well as hold the cauldron with the ready plov on the hot plate for 15-20 minutes. After this, the plate can be eliminated, blended uniformly as well as fed to the table.
In Samarkand and also Bukhara, it is declined to mix the pilaf— initial lay the rice, and afterwards the vegetables with meat. Sliced radish, radish, pomegranate seeds, salad of fresh tomatoes as well as cucumbers are offered to pilaf. After pilaf it is traditional to drink thickly distilled tea— black or eco-friendly.
For Fergani pilaf you will certainly need :
- 500 grams of rice
- 250 grams of mutton
- 250 g carrots
- 125 grams of fat
- 3 bulbs
- 1— 1.5 tsp. seasonings
For Bukhara pilaf you will certainly require :
- 500 grams of rice
- 250 grams of lamb
- 250 grams of carrots
- 150 g of fat
- 3 light bulbs
- 1-1,5 st. raisins
- 1 teaspoon flavors
- turmeric— on the idea of the blade
Comply with the basic policies of cooking pilaf. Raisins must be washed and included at the end of cooking zirvak. In this case, water is not included in the zirvak.
Uzbek researchers think that pilaf is an extremely healthy meal. It should not be utilized every day, however once a week, or also as soon as a month, at wedding celebrations as well as on holidays. At the exact same time, one must not eat way too much, only after that will certainly he go for good. As well as they state that all of Uzbekistan eats pilaf on Thursdays. On this particular day, a guy needs to accomplish his conjugal responsibilities, and also pilaf just awakens passion in his other half. In my viewpoint, this routine can be safely adopted with the custom of food preparation pilaf.