Seasoning for pilaf: composition, recipe. What seasonings and spices are put in pilaf with chicken, pork, turkey, beef, lamb, Uzbek: names, composition, proportions. When to add seasoning to pilaf?

Pilaf is a very tasty and satisfying dish, but it is important to add seasonings to it correctly. We will find out exactly what seasonings are needed for pilaf in the article.

Pilaf is a delicious dish that has found its fans all over the world. What captivated us with this oriental dish? After all, by and large, the ingredients that make up the dish are very simple.

Of course, a variety of spices and seasonings that enrich the pilaf and give it that unforgettable aroma and taste. Today we will talk about ready-made spices and seasonings for this dish, and also learn how to mix spices for pilaf yourself.

Spices for pilaf in Uzbek style

There are many variations of pilaf, but the most popular today is Uzbek. This is what you can often see in the photo when it comes to an oriental rice dish.

All kinds of ingredients are used for cooking, ranging from different types of meat to a selection of spices to suit every taste and budget. But the typical composition of seasonings for real Uzbek pilaf includes:

• cumin as the main spice for pilaf;
• paprika;
• pepper;
• barberry;
• saffron or turmeric;
• Onions and garlic are a must.

This is a traditional option, which can be complemented according to tastes and desires.

Oil for frying

Pilaf is a fatty and high-calorie dish. Cottonseed oil was used to prepare pilaf (Uzbek), but now cooks easily replace it with sunflower oil. You can use sesame or corn. But refined sunflower oil is best suited. Some housewives choose fat tail fat to prepare pilaf. And many do both.

Zira and what can be replaced with it

This spice, also called cumin, has a strong, pleasant, bitter and slightly nutty odor. Zira for pilaf is taken whole grains, which will give a spicy flavor. Before adding, you need to grind them with your hands to reveal the unique properties of the pilaf spice.

Cumin is not always easy to find. As an option, additives from “Pripravycha” or mixtures from “Knorr” or “Kotanyi” are suitable; they contain cumin for pilaf. Among the “pripravycha”, spices for pilaf are presented separately. Knorr and Kotanyi have a mixture of seasonings specifically for pilaf. These supplements have a well-known name and good reviews.

The spice can be replaced with cumin. It has a similar taste and appearance. However, cumin is better suited for pilaf, since it has a more expressive taste and aroma than cumin.

Coriander is an alternative. It is a good substitute for cumin. But this will definitely change the taste of the dish. The sourness and nutty taste characteristic of cumin will remain. However, there is no bitterness. This spice should be added gradually and carefully, bringing the dish to the best taste.

Rosemary

It has a bitter taste and tart smell. For pilaf you only need a little dry crushed seasoning or a small fresh sprig.

Rosemary is in tune with other herbs except bay leaf. It has a strong pleasant odor that remains even after prolonged heat treatment. Rosemary should be added carefully, otherwise it can give the food a camphor-like flavor.

Barberry

This is a delicious tart and sour berry. For this reason, barberry is called the “northern lemon.” It is included in many traditional seasonings. Barberry berries make excellent friends with other spices for pilaf: curry, saffron, coriander, garlic, black pepper, paprika, turmeric, cumin.

Barberry is a desirable addition to an oriental dish, adding piquancy to it. It neutralizes unnecessary fat and introduces interesting acid. This makes it an ideal seasoning for pilaf.

Turmeric

This is an excellent seasoning for pilaf and a worthy replacement for saffron. But it would be a mistake to assume that this is only an alternative. In Central Asia and Azerbaijan, turmeric serves as a constant seasoning for pilaf. And some of its types cannot be prepared without it.

Turmeric has a spicy aroma and a light taste with hints of wood and musk, which transforms into a bitter taste reminiscent of ginger. Its smell is subtle and unique, very pleasant, sometimes barely noticeable. Fresh turmeric will smell quite bright when rubbed.

In addition, the seasoning has a golden hue, which gives the dish an elegant and appetizing look. If you look at the photo depicting the dish, you can immediately see the rich color of the cereal.

Features of choosing rice

Most often, it is the wrong type of cereal that prevents chefs from preparing masterpiece pilaf. Rice is available in a wide range of varieties in the market, and you can easily make a mistake when choosing.

It is believed that the best grain is “Devzira”. But other Tajik and Uzbek varieties are quite suitable. If another type of rice is used, then you need to choose less starchy types.

Before cooking, the cereal must be thoroughly washed in several waters. It is important to remove not only litter and dust, but also to wash off the starch from the surface of the grains. Wash in water until it becomes clear. Otherwise, the cereal will stick together during cooking.

Saffron

This spice has a honey-like taste with a metallic tint, bitter and warming. According to classic recipes, the spice is always used for pilaf. Thanks to saffron, rice acquires an expensive golden color and a delicate fragrance. Before doing this, you need to soak it in milk or water. And use this water to evenly color the cereal and bring out the flavor.

Oriental seasonings

In Russian cuisine, oriental seasonings are constantly used.

A properly composed set of spices and herbs will easily help reveal and transform the flavors of a dish.

The most popular oriental spices:

• Coriander. It is used both fresh and dried. You need to purchase whole seeds. They retain their taste better.
• Cinnamon. It has a spicy and slightly pungent taste. Its task is to make the aroma of the dish attractive and interesting.
• Carnation. This is a slightly pungent spice with an unusual warm fragrance. Cloves are a non-standard seasoning for pilaf. They place it consciously and carefully.
• Ginger. It comes in fresh and dried form. Powdered ginger is much spicier than fresh ginger. Fans of Asian piquancy add it to pilaf.
• Nutmeg. It is used to bring out the special spirit of the dish and its piquancy.
• Khmeli suneli. This is a traditional dry seasoning that is perfect for pilaf. Its classic composition contains 30 components. But more often a simplified version of suneli hops is used, consisting of 6 main ingredients - basil, dill, coriander, marjoram, saffron and hot pepper.

Features of choosing meat

Traditionally lamb is used. This choice is explained by the fact that in Uzbekistan, Tajikistan, Kazakhstan (countries where pilaf is considered a national dish) pork is not eaten due to religious views. In ancient times, there was little beef or poultry there, so they used lamb - the most affordable product.

Today it is quite possible to take other meat. However, the traditional dish is prepared with lamb.

Cut the crumb into cubes (5x5 cm). The larger the pieces, the juicier they are. You can fry it a little before cooking.

How many spices to put

The essence of pilaf is seasoning. Without them, it's just porridge with meat. But the quantity must be approached wisely.

Approximate proportions and composition of seasonings for pilaf for 5-6 servings:

• Turmeric or saffron - 1 tsp.
• Paprika - 1 tsp.
• Zira or cumin - 1 tsp.
• Barberry - 6-8 berries.
• Dried garlic - 1 tbsp. (but it's better to use fresh).
• How much pepper and salt is needed is at the discretion of the cook.

What berries are added:

Traditionally, the berry that is added to pilaf is barberry. Its task is to add a piquant sourness. But you can replace it with raisins or dried cranberries.

There are also recipes with dried apricots, prunes, quince, pumpkin and other fruits and vegetables.

How, how much, for which meat pilaf can you use Zira, Magi, Knorr, Pripravych seasoning?

Earlier we mentioned all the above-mentioned spices and seasonings. Let's summarize.

• First, let's say some general information: all spices and seasonings are added to the dish at the stage of preparing a kind of fried onions, carrots and meat. We described this stage a little earlier.
• Zira is added to pilaf made from any meat, because it is the main spice for this dish. If you add ready-made seasoning, then it must contain cumin in the right proportions. If you add spices separately, then consider your taste and the amount of other ingredients.
• Maggi seasoning is best suited for chicken and turkey pilaf. 1 package is enough for about 500 g of rice and meat.
• Knorr seasoning is good for beef pilaf. However, it can be used for other types of this dish. To find out how much seasoning you need, just look at the packaging, because it will indicate the proportions of all ingredients for the pilaf, including seasoning.
• “Pripravych” is also a universal seasoning for pilaf; this seasoning is perfect for pork pilaf. For the method of preparing pilaf and the amount of ingredients, see the seasoning packaging.

With Chiken

The required time is 1.5 hours.

For 5 servings you will need:

• Chicken - 500 gr.
• Rice groats - 350 gr.
• Onion - 1 pc.
• Carrots - 500 gr.
• Garlic - 1 head.
• Oil - 100 ml.
• Salt and pepper - to taste.
• Zira - ½ tsp.
• Turmeric - 1 tsp.

KBJU for 1 serving: kcal - 495, proteins - 23, fats - 28, carbohydrates - 40.

1. Cut the chicken into slices, approximately 2x2 cm. Fry until golden over high heat in preheated oil.
2. Add chopped onion and sauté with meat.
3. Add carrots (chop into strips first). Simmer until soft over low heat. Add spices and salt.
4. Pour boiling water until the water covers the meat. Add the whole garlic. Simmer over medium heat until the meat is cooked, about 25-30 minutes.
5. Pour thoroughly washed cereal on top of the meat and smooth it out. Pour boiling water over 1 cm above the rice. Close the lid tightly and cook for 20-25 minutes.

Viktorovich's blog

Now I can easily teach you how to cook real Uzbek pilaf. You yourself will be surprised by its unique aroma, let alone your friends!

I speak as a person born and raised in Uzbekistan. It was a good republic, rich and kind. Now there is chaos and chaos going on there. They are ready to devour Russian speakers along with this pilaf... but that’s a completely different story.

Nobody knows when pilaf appeared. A very, very long time ago. An old Uzbek once told me: “When an Uzbek has money, he always eats pilaf. When he doesn’t have money, he still eats pilaf.” Well, that's their mentality. Of course, if there was the Internet back then, and they knew how to make a living, if you are an engineer, then they would feed their entire village with pilaf every day.

Uzbek pilaf

But that was a very long time ago...

Take a look at the picture. Did it purr? Are your mouth watering? Pilaf is an exceptional dish. It does not burden the stomach, it can feed many people at once, it is satisfying and tasty. Ha! Now we will make such beauty.))

Today, more than 200 varieties of pilaf are known. It depends on the area where it is prepared, a specific event timed or not, mood, and even time of day!

Well, “closer to the body...”, as Maupasant said. First of all, we need to decide on the products. There are few of them, but they must be correct. Otherwise, stop reading this article. What will we cook from?

1. Meat.

Must have lamb. Somewhere around 350-500 rubles per kilogram. Preferably choose the back leg, ribs. Not very fatty, moderately lean.

For example this -

Lamb meat.

When you buy, ask to chop it right away. Tell the seller that you are taking pilaf, and I think he will not refuse to give you a piece of dumba in addition. That's what a sheep's butt is called. Incredibly tasty thing for pilaf!

2. Oil.

Be sure to buy cotton. It has very good frying properties and slightly introduces a subtle aroma of white cotton fields. Are we preparing real pilaf? You can pay 150 rubles per liter. In very extreme cases, you can allow vegetable, but completely odorless.

3. Fig.

A great secret behind seven seals. Don’t even think about any Chinese, Vietnamese, short-grain or long-grain of ours. Real pilaf is accompanied by rice of the only variety, devzir, or devzra, as you wish. It grows in the vicinity of Uzgen, on clay soil. It is very dusty and may seem too dark, but I assure you that this is the rice we need. When you wash it thoroughly and gently between your palms, it will turn out to be pink, with small dark veins. The most correct and delicious pilaf is made only from it. This is something like 350 rubles per kilogram.

4. Carrots. Take it from the Uzbeks there. It's a matter of taste here. I don’t even know why, but their carrot is adapted for pilaf...)).

Under no circumstances take chopped, or even the Korean type, grated. We will do everything by hand. About the color. For example, I buy red. Both appearance and usefulness, because... more carotene. Maybe yellow. This is absolutely not critical. 130-150 rubles per kilogram.

5. Onions, white. In any store. 25 rubles per kilogram.

6. 2-3 heads of ripe, never green, garlic. I won’t tell you about the price, it was given to me where I get the spices.

7. Zira, or scientifically cumin.

Don't take the dark Iranian one. Take a light, large one. Rub in a pinch and a lasting aroma should be released. I once bought it in a store. Cumin. In bags. And I’ll tell you, it’s very good. Never try pilaf without it. It won't work. A couple of glasses/glasses. 50-60r.

There’s no way without her.

8. The same amount of black barberry. 50-60r.

9. Salt.

Now, as for the proportions. For 15 people you will need 1.5 kg of meat, rice and carrots. 4 medium onions, 3 heads of garlic, barberry and cumin, a couple of glasses each. Use oil depending on the fat content of the meat. I pour a little more. 300 grams. It all roughly looks like this.

Everything for the pilaf is ready.

Or so.

Let's start!!!

Well, now that everything is on the table, turn on some pleasant music, stock up on a good mood and perseverance. Go…

Chop the carrots. Straws, sleepers. It’s up to you to see how it works out... No graters or machines. Nice knife.

Carrot.

There's a trick here. If you cut it too small, the carrots will simply disappear. But this is of no use to us at all.

Chop the onion. Rings, half rings, it doesn’t matter. This is an average size. There is not much to be wise here. Just keep in mind that it will burn a thin onion like two fingers on asphalt. Well, we don’t need anything burnt in our pilaf...))

Onion.

We wash and cut the meat itself.

DO NOT be shallow! You won’t see it in pilaf. It’s better to cut it into pieces so it’s half the size of your palm. If you cut ribs, then cut them several ribs at a time. Cutting your leg in half? - so absolutely great! So together with the central bone. Then, when you eat pilaf, such a bone, the best, according to Eastern tradition, should be presented to the oldest and most respected guest.

Meat.

Trim off the fat. It’s good if you took 200 grams of Dumba. We cut everything into small pieces.

I need to say a few words about the preparation itself.

Pilaf, in principle, can be cooked both on gas and on fire. But real pilaf is cooked exclusively on fire, in the fresh air. You understand that the aroma of charcoal is not at all superfluous. It is precisely in such subtleties that a master is recognized. From such seemingly insignificant touches. BUT! Whatever fire you choose, you need to cook the dish exclusively in a cauldron with a round bottom. No flattening. Otherwise, the pilaf will inevitably burn. Don't bother with all the ducklings, cauldrons and saucepans. You are not a field kitchen with barley! Here is the correct cauldron.

Real Uzbek cauldron

By the way, do you have music playing? Have you forgotten? If not, then you can go directly to my website and listen to the cheerful hits of the 80s. Click HERE. There are also players there. And smile! Cooking does not tolerate boring faces...)))

Now we thoroughly heat the cauldron. We put fat in it and drown it. The result is cracklings. Every pilferer knows about this and chops the onion into small, thin rings on a plate in advance. We take out the cracklings and put them in this plate. Salt and pepper. I like to sprinkle a little more vinegar on it. With 100 grams of vodka, and with black bread... this is such a bomb snack!!! ... mmmmmmmmmmmmmmmmmmmmmmm... yes, a long time ago...

Now you can see how much oil needs to be added. For example, I like it when there is more butter. I pour 300 grams. You can add 200. A matter of taste.

Now the oil needs to be calcined. This is one of the three commandments of pilaf: oil - zirvak - rice. You can judge readiness by adding an onion ring. Is it squealing? Throw it all away!

Frying onions

Stir constantly without letting it burn. Some people throw a bone. This is absolutely not the right pilaf. So they took cheap white rice. Or they’ll put paints there...)))

So, lightly fry the onion and throw in the meat. Stir everything thoroughly periodically. Fry the meat over moderate heat until half cooked, until golden brown, and throw in the carrots. At first it may seem like a lot of carrots. Don't worry. Just right! Mix everything thoroughly. Something like this…

We fry and eat. What?.. whatever you want! )) Now is the time to put a kettle of water on. We will need boiling water. The readiness of the carrots can be judged if the ties are already bending and have acquired a slightly golden hue. You will have almost no onions left at all. Will dissolve. And nice.

Now we come to the second pillar of the cooking program. Zirvak. That is, the basis of pilaf. A very responsible procedure. Stir again and add boiling water. Just boiling water. Listen to me and you will now prepare the best pilaf of all times...)). So, fill it up to cover the entire contents by about a finger. The fire can now be made weaker. The calmer the zirvak boils, the tastier it will be. I cook zirvak for at least 40 minutes. Or even an hour. Depends on the carrot. Make sure it doesn't start to fall apart.

At this stage, you can stop cooking altogether until tomorrow. For example, when guests arrive. There is a basis. And if she just stands in a cool place, it won’t get any worse. And in the meantime, you can, with great benefit for yourself, learn how to create a newsletter that will be guaranteed to make you money! CLICK HERE.

Well, sir, let's continue. While we have zirvak simmering slowly, it’s time to get to the rice and seasonings. Wash the rice thoroughly (VERY CAREFULLY!) in cold water. We change the water constantly, sometimes it works up to 10 times. We caress him, giving him our tenderness and biological potential. The washed rice is pink and beautiful. The water after it is not at all cloudy.

Washed rice. Carefully strip the garlic and cut off the bottom.

Beautiful…

But now we SALTY the zirvak!

You need to add enough salt to make it seem a little salty. The rice will absorb the excess salt. Place garlic, cumin and barberry into the zirvak. Sprinkle the zira vigorously with three hands. Let it break and crumble. And God forbid they put anything else in there for you. All sorts of suneli hops, glutomates, parsley, dill, cilantro and other evil spirits. Barberry and cumin. All.

Let it simmer for another 5 minutes. Level the contents. Now the third whale has arrived. Stack of rice! Pour it evenly throughout the cauldron. Do not mix under any circumstances! Smooth it over the entire surface. Place a slotted spoon and pour water on it until the water covers the rice by 1-1.5 cm. Now we increase the heat and begin to intensively evaporate this water, gradually collecting the rice to src=”https://deepsmr.ru/wp-content/uploads/2015/02/plov16.jpg” class=”aligncenter” width=”630″ height =»501″[/img]Bul-bul-bul...

At the same time, we make holes for the bottom of the cauldron in the center and on the sides. Our task is to quickly evaporate all the water. Move the rice away from the walls towards the center. We make holes again. You can use a stick, or you can do it with something suitable. For example, a ladle handle. We carefully watch so that the grains of rice do not sink to the bottom.

Let's evaporate!! As soon as the gurgling stops and the steam leaves, immediately reduce the heat to low. Or we remove almost all the coals from under the cauldron.

Now cover tightly with a lid and wait 20-25 minutes.

We're waiting...

Carefully remove the lid so that droplets of water do not get into the pilaf.

Now we remove the heads of garlic and everything is fine, but without fanaticism, mix. Uu-f-f-f-f-f-f... Well, that's all. Your real Uzbek pilaf is ready!

Congratulations and bon appetit!!!

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With turkey

The required time is 1.5 hours.

For 5 servings you will need:

• Turkey fillet - 500 gr.
• Rice cereal - 1.5 cups.
• Onion - 2 pcs.
• Medium carrots - 2-3 pcs.
• Oil - 4 tbsp.
• Garlic - 4-5 cloves.
• Salt and pepper - to taste.
• Other spices for pilaf - according to taste and desire (cumin, saffron, turmeric, paprika, etc.).

KBJU for 1 serving: kcal - 488, proteins - 19, fats - 29, carbohydrates - 40.

1. Heat the oil.
2. Chop the turkey into small cubes, about 2 cm in size. Fry over high heat until golden.
3. Chop the carrots into thin strips, preferably with your hands. Peel the onion and chop finely.
4. Add onion to the meat and fry for 4-5 minutes.
5. Then add carrots. Fry until half cooked.
6. Place rice cereal on top and smooth it out. Salt, add spices and stick in cloves of garlic. Fill with water to cover the cereal to 1 cm.
7. Cook over low heat with the lid closed for 40-45 minutes.

With lamb

The required time is 1.5 hours.

For 5 servings you will need:

• Lamb - 500 gr.
• Rice groats - 300 gr.
• Medium carrots - 2 pcs.
• Onion - 1-2 pcs.
• Garlic - 1 head.
• Pepper (red or green) - 1-2 pods.
• Oil - 100 ml.
• Zira - ½ tsp.
• Barberry (optional) - 7-8 berries.

KBJU for 1 serving: kcal - 504, proteins - 22, fats - 29, carbohydrates - 40.

1. Chop the lamb into medium slices, approximately 3-5 cm. Chop the carrots into long strips. You need to do this manually. Prepare the onion by cutting it into half rings or cubes.
2. Heat the oil. Place half of the onion in the frying pan. Take it out and fry the meat there until golden brown. Transfer it to a clean cup.
3. Fry onions and carrots in this oil for 6-8 minutes.
4. Return the meat there. Place a whole head of garlic in the center, add pilaf seasonings and pepper.
5. Pour in clean cereal. Pour water to completely cover the rice to the thickness of a finger. Boil and reduce heat. Leave for 30 minutes. Let it brew for another 15 minutes.

With beef

The required time is 1.5 hours.

For 5 servings you will need:

• Beef - 400 gr.
• Rice groats - 350 gr.
• Carrots - 200 gr.
• Garlic - 2 heads.
• Onion - 1 pc.
• Oil - 100 ml.
• Salt and ground black pepper - to taste.
• Seasoning (cumin, turmeric, paprika) - to taste.

KBJU for 1 serving: kcal - 479, proteins - 22, fats - 24, carbohydrates - 45.

1. Chop the beef into slices. Fry in preheated oil in a cast iron casserole until lightly browned.
2. Finely chop the onion. Chop the carrots into long strips. Add vegetables to beef and fry until soft.
3. Pour water, salt and boil. Simmer for 15 minutes.
4. Place the garlic in a cauldron. Pour clean rice over everything and smooth it out. Pour in water to completely cover and reserve 0.5 cm. Leave over medium heat for 40 minutes. When the water has boiled away, collect the rice from the walls and make several holes in it (to the bottom of the cauldron) with a wooden stick. Close the lid and cook on low heat for the remaining time.

Secret No. 4. Layering

The ingredients are added to the pilaf gradually, and not all at once. First, it is meat and onions, which are fried in a large volume of vegetable oil, or better yet, fat tail fat, until golden brown. Only after this are carrots, water, salt and spices added to the dish. Rice is added to the dish last.

If you are a big fan of tomato sauce or ketchup in pilaf, then it is better to add them along with carrots, then fry for about a minute and then pour water into the pilaf. By the way, at the same moment, cut into strips tomatoes and bell peppers are added to the pilaf. But it is best to add chopped herbs to the dish almost before serving, 5-10 minutes before.