Lamb pilaf with rice

According to the traditional recipe, real pilaf is made from beef. Check out the recipe using the rooster. The finished dish will delight you with a spicy aroma and bright taste.

One of the obligatory points of preparation of the correct Uzbek pilaf is the melting of fat from fat tail fat. It is on it that the base-frying of this dish is prepared or, in another way, zirvak.

Stalik Khankishiev knows a lot about cooking the right fat pilaf. Therefore, if you want to surprise your guests with a great meat dish, then this proven recipe will definitely come in handy for you.

To prepare real pilaf, you will need a cauldron, meat, rice, onions, carrots and aromatic spices. In what proportions you need to take these products, we will tell you in our recipe. It is suitable for preparing this dish both at home and at a picnic.

Loose and fragrant pilaf with lamb in a cauldron on the stove at home. Such a dish will nourish you, give strength and energy for a productive day.

The multicooker-pressure cooker cooks food faster than usual. However, in order to cook pilaf using this technique, it is necessary to follow a certain technology: fry the meat, cook zirvak and stew it along with rice.

Either the rice is hard, or the meat is tough - the main problems faced by housewives in cooking pilaf. With the Polaris multicooker you will forget about these difficulties. Your pilaf will be rich, tender and juicy.

Uzbek pilaf is famous for its taste. The main ingredients of this dish are rice, lamb, onions and carrots. Coriander and cumin give the dish a great aroma.

Lamb pilaf is traditionally cooked in a cauldron with fat tail fat over an open fire. But even at home, you can cook this hearty and nutritious dish.

Lamb pilaf is a hearty and delicious dish. The main thing is to choose high-quality rice, because this is the main ingredient of the dish. In this recipe, we will look at cooking pilaf in a wok.

Pilaf is best served immediately after cooking, while it is still fragrant with spices. At home, Uzbek pilaf is best cooked in a pan, and you can serve it with vegetable salads or thin lavash.

A picnic or a hearty lunch for a large company - pilaf with lamb will help feed everyone. In this recipe, we'll show you how to make a delicious brown rice dish.

Pilaf in pumpkin is a real culinary masterpiece. Cooking it is not as difficult as it seems. The main thing is to carefully process the pumpkin and not damage its bottom, then the rice will turn out to be crumbly and appetizing. There is a place for such a dish even on the royal table!

It is quite simple to cook crumbly pilaf in a cauldron, the main thing is to observe the proportions correctly! Such a dish will become a decoration of a feast and will be remembered by guests for a long time. Simply delicious!

Deliciously delicious lamb pilaf cooked over the fire is very easy to prepare! This is an incredibly delicious and satisfying dish. The lamb turns out to be amazingly tender and soft, and the rice is crumbly and aromatic. Simply delicious!

Cooking pilaf on a fire is a pleasure! Such pilaf turns out to be even more appetizing and tasty! Hearty, loose, with an amazing aroma, it is simply impossible for him to come off! Disappears in an instant!

Delicious, crumbly pilaf with lamb on the fire is quite simple to cook. Everyone will love this recipe! Spicy, aromatic and mouth-watering, so you just want to take a supplement!

The most delicious pilaf is obtained on a fire, especially if it is prepared according to the recipe of Stalik Khankishiev. Spicy, mouth-watering and deliciously delicious, it is impossible to tear yourself away from such a dish!

Fergana pilaf on a fire is an amazing dish that will surprise everyone with its taste. Hearty, appetizing, very fragrant, you will want to cook such pilaf more than once. Simply delicious!

The correct lamb pilaf is not prepared quickly, and it is important to fulfill certain conditions correctly. For proper pilaf, take only fresh lamb and preferably young. The correct choice of dishes is important: pilaf is cooked only in a cauldron and on an open fire or on a stove. Meat, rice and carrots are taken in equal quantities. For proper pilaf, you need fat tail fat. For such pilaf, Basmati crumbly rice is taken. Mandatory spices for proper pilaf are always cumin, barberry, hot peppers and garlic.

Cooking delicious pilaf is a special skill that is acquired only by the experience of the hostess. Here is a recipe for the classic lamb pilaf. Pilaf is prepared only in a cauldron. It is important to carefully choose the products for pilaf, because the main taste depends on it. Lamb is taken on the bone. For pilaf you need fat tail fat. Rice is taken from hard varieties: "Basmati" or "Devzir". Zira is an obligatory spice of pilaf. Cooking pilaf on the stove in a cauldron.

They say that there are as many pilaf recipes as there are cooks. You are offered a time-tested recipe for cooking this dish in an ordinary apartment and on a gas stove. By following the recipe steps correctly and observing the amount of ingredients, you will end up with real crumbly pilaf, not rice porridge with meat. For pilaf, you need a cauldron or a saucepan with a spherical thick bottom to keep the temperature well. Meat and rice, onions and carrots are taken in equal quantities. Zira, garlic and pepper are required for pilaf, and the rest of the spices are added as desired.

Knowing some culinary secrets, you can cook delicious crumbly pilaf at home. The dish is not inferior in its qualities to pilaf cooked in nature. Pilaf is prepared in a cauldron with thick walls. Rice is taken long-grain and preferably steamed. From lamb for pilaf, a scapula or ham is best suited. The main condition for perfect pilaf is the right spices.

Delicious lamb pilaf can be cooked not only in a cauldron or duck, but also in a frying pan, only so that it has high sides and thick walls. Pilaf from a frying pan with aroma and taste is not inferior to traditional food. A dish is being prepared in a frying pan not in reserve, but to eat once.

Uzbek lamb pilaf in a cauldron over a fire is the most popular way to cook pilaf. It does not require much effort or culinary experience, and products for it can be purchased in the store or in the market. The dish, cooked on a fire and in the open air, undoubtedly has a special taste.

Lamb pilaf with chickpeas is one of the varieties of Uzbek pilaf. By itself, chickpeas do not affect the taste of pilaf and are added for a variety of dishes. These peas must be pre-soaked for several hours. Such pilaf is prepared for both everyday and festive menus. For pilaf with chickpeas, it is better to use Devzir red rice.Cooking pilaf in a cauldron, although it is possible in a frying pan with thick walls.

Making traditional pilaf is not easy at all. The multicooker "Redmond", as it has a program for this particular dish, will help you to cook with less effort and time a wonderful pilaf, which is not inferior in its qualities to those cooked in a cauldron. Cooking lamb pilaf.

To cook delicious lamb pilaf in Uzbek, it takes both time and the skill of the hostess, which is gained by experience. This dish is prepared for a Sunday family dinner or a festive table. For pilaf in Uzbek, 6 ingredients are required: lamb, rice, onions, carrots, garlic and hot peppers. Good fresh lamb, high-quality rice and a cast-iron cauldron with thick walls are taken for such pilaf, then you will delight both guests and loved ones with this dish.

Let's cook pilaf according to the Armenian recipe with sweet dried fruits and young lamb meat. The combination of sweet notes with rice and the meat component gives the pilaf a special character - such a dish will appeal to those who like unusual flavor combinations. Generally speaking, you can also use tender pork or chicken. Of course, this is not a substitute for young lamb, but as a decent affordable alternative, it is an excellent one.

Many housewives prepare pilaf for the daily menu - this dish is hearty, tasty and, as a rule, is liked by all household members. We propose to cook one of the variants of pilaf, which will turn the usual idea of ​​it and will allow you to reveal new facets of the dish that has already become common. Let's prepare a piece of pilaf based on rice and lamb and "place" it in a barrel of crispy pita bread. Very tasty and attractive!

Such pilaf can be cooked on a festive table - it looks impressive, it turns out to be very satisfying and immediately attracts attention. Pilaf on lamb, with the addition of raisins, dried apricots and barberry, decorated in a thin lavash shell and baked until golden brown will undoubtedly be remembered and will leave pleasant impressions. The most interesting thing is the serving: we cut the crispy pita bread into "slices", and under them the steaming juicy aromatic rice with colorful additives is scattered.

We offer to cook Uzbek pilaf in a slow cooker. Traditionally, such a dish is prepared in a cauldron, but in a multi-bowl it is also delicious. In addition, grease does not splatter during frying - the kitchen remains clean. Natural juices from meat and vegetables do not evaporate during cooking, but soak the cereals - a rich taste of pilaf is provided.

This pilaf is more than enough for a large company - nourishing, tasty, sincere. We definitely use long-grain rice, it will give the necessary friability to pilaf. We take lamb as the meat component, although, of course, you can use both pork and beef, depending on the product available. For flavoring, put cumin, coriander and garlic in pilaf - thanks to them, pilaf acquires a characteristic appetizing taste and aroma.

Lamb pilaf with raisins, as a beautiful, rich and satisfying dish, is most often prepared for a holiday or other important event. For the dish, take young lamb. Such pilaf is tinted with saffron or turmeric, and the addition of raisins remarkably enriches the taste of the dish and gives it a wonderful aroma, and the raisins are taken from the "raisins" or "sayangi" varieties. Lamb with rice and onions with carrots are taken in a 1: 1 ratio. Pilaf is cooked on lamb lard.

Lamb pilaf in a pot in the oven differs in taste from the classic one, but it will delight you with its unusual taste and aroma. It is much easier to cook it than in a cauldron over a fire. The advantage of the pot is the portioned cooking of pilaf. The ingredients in the recipe are for 1 serving and 1 pot. For crumbly pilaf, water and rice for the pot are taken in a 1: 1 ratio.

We will cook pilaf with chickpeas and barberry on the basis of lamb with an abundance of spices - a real oriental dish. Pilaf will look especially attractive if you take pieces of lamb loin on the bone. Of course, we use long-grain rice - it will provide the required friability. For sweet and sour notes, we also put raisins in pilaf. We suggest frying Zirvak using fat tail fat. If not, take just vegetable oil.