Fergana pilaf. Recipe by Stalik Khankishiev, with barberry, step by step

Posting in the group: Main courses

The birthplace of Fergana pilaf is the Fergana Valley, which is located on the territory of Uzbekistan - on the border with Kyrgyzstan. This dish is also called “kovurma palov”, which means “fried pilaf”. It is in the Fergana Valley that the most suitable variety of rice is grown for the Uzbek pilaf recipe called devzira.

To create a dish, you need to choose the right main ingredients. Their features are indicated in the table:

Classic recipe

To prepare pilaf for 8 liters of dish volume, the final result should use a considerable amount of ingredients.

Composition of ingredients

To get the classic Fergana-style pilaf, you will need the following products:

• 1500 g meat;
• 1000 g carrots;
• 1500 g rice cereal;
• 500 g onions;
• 0.45 l vegetable oil;
• 55 g of spices for pilaf.

Step-by-step cooking process

1. You should first rinse the cauldron in hot water and put it on fire, making the maximum possible stroke. Leave it to heat for 5 minutes, then pour oil into it and heat for 8-10 minutes until evaporation appears in the form of a faint haze.
2. You need to peel and cut the onion into thin rings, the thickness of which should not exceed 4-5 mm. The chopped vegetable should be placed in a cauldron and stirred constantly. It is forbidden to close the cauldron until the rice is added. Onions after 5-8 minutes. should take on a golden hue. The taste and color of the finished dish depends on this product.
3. Then you need to place the pre-washed and cut into small cubes meat into the cauldron, stir at intervals of 1-2 minutes. ingredients for 15 minutes until the meat is golden brown.
4. Carrots that have been previously peeled and cut into small pieces or strips must be placed on the fire with the meat and onions. Cook the ingredients in this composition for about 10 minutes. without stopping stirring them.
5. After frying vegetables and meat, pour boiling water into the cauldron in such an amount that it covers all the elements. For further preparation of the dish, you need to reduce the speed to the minimum for slow boiling of the constituent products. They need to be salted and cooked for 20-30 minutes. Then the move under the cauldron should be made large to the maximum level. This mixture is called zirvak.

6. You need to boil water in a separate bowl. Then you should thoroughly rinse the rice and pour it into a cauldron, leveling it with a slotted spoon. After that, you need to pour boiling water into the cauldron so that the cereal is covered by 10-15 mm.
7. You need to cook the pilaf until the water evaporates and is below the level of the rice. However, you should not reduce the heat under the cauldron and stir the pilaf. At this stage, you can try the rice cereal; if it is still raw, add a little more boiled water and cook for 10-15 minutes, covering the cauldron with a lid.
8. Then it’s time to reduce the speed under the cauldron again, use a slotted spoon to collect the rice in a small mound towards its center and cover it with a plate, leaving a gap of 10-20 mm between it and the walls of the cauldron. You need to cook the pilaf in this state for another 10 minutes.
9. Next, turn off the heat and keep the cauldron closed for about 10-15 minutes. Then open it and remove the plate.

   
   Fergana pilaf. Classic recipe

10. The finished pilaf should be mixed with gentle movements, removing the meat and vegetables from the bottom of the cauldron. The rice according to this recipe turns out to be crumbly and ready-made, but not soggy or mushy.

What can I add?

It is allowed to add more than the specified amount of oil to the dish, but not less. The volume of fat is indicated at the rate of 300 ml per 1 kg of cereal.

How to serve a dish

To serve, pilaf should be placed on a special flat and wide dish with an oriental ornament called lyagan. Chefs recommend sprinkling the dish with pomegranate, vegetable salad of onions and tomatoes without oil on top.

I always say that I don't have a favorite dish. Whatever I cook today is my favorite!

But I can talk about pilaf for a very long time and it will all be purely to the point. We were filming a new video about pilaf - I spoke for more than two hours, but after painful editing (try to delete a word from the song!) 15 minutes remained.

So what do you think? Still, there are still a lot of very valuable details left behind the scenes! What can I say!

https://shop.stalic.ru/books/pl... - this is my book about pilaf. Why be modest? The best book in the world about pilaf. I want to see better. I am waiting. I'm afraid I won't wait. Do you think he even wrote everything there? Nothing like this! On March 9th I will publish a new video (yes, again about pilaf), during the filming of which I learned something new for myself and the pilaf will be prepared... in teppanyaki style! That is, without a cauldron at all, on the stove. Quickly, quickly, once, once, once, the pilaf is ready and it was delicious. Damn, he, on top of everything else, will also be lean. After all, you can eat seafood during fasting! And it was a very, extremely tasty seafood pilaf. Spanish paella marisca is resting during all the hard times. I dream of going to Spain, meeting the coolest paella players and wiping their noses with them. Yes, the Spaniards’ noses are noses, not noses! And under them is a mustache. Wow! my hands itch.

But the video that I propose to watch is one of the best that I have managed to shoot over these ten years. Damn it - ten years of experience as a host of culinary programs. Just like I started yesterday.

ABOUT! I forgot to say! In this video, some of the music was performed by me. And the other part was written and recorded by Dmitry Atabekov. We still need to look for talented friends like mine!

And I almost forgot! This is the first video with subtitles. I made them in Russian, and YouTube translated them into English, German, Spanish, Arabic and Turkish. Yes, it’s clumsy, there’s nothing you can do about it! But people are already watching and understanding everything. So it’s better this way than nothing at all. Because paying translators normal money (and you can’t pay poorly for good work - God will punish) for the fact that 5 extra people watch the video is not yet practical. Who came up with this stupid word? Not-on-purpose! Great and mighty.

PS The photo to attract attention has nothing to do with the recipe in the video. In search of an illustration, I entered the words “Stalik, pilaf” into Google. It’s easier for me to look for my own pictures. I look - oh, who took such a luxurious photograph? And what a great pilaf! I click - fathers, this is my photo! Iranian festive pilaf! Just imagine, I forgot to include such a photograph in the book about pilaf! Orphan, lost, my documents were stolen. And now there is another torment - they wanted to cook samsa, half meat, half lean. And now we are suffering. Maybe it’s pilaf again after all? Like this, Iranian, festive? Or, still, samsa? Oh, and today I still have to take off baklava, shakar-bura, gyata, shor-gogal and other delicacies for Navruz! Oh my God! Yes, I already sleep for 5 hours and play the guitar only 2 hours a day, and the rest of the time I work, work, work. Give me, Almighty, give me at least three more hours from Your bounties so that I can do everything? Hello, Father, what are you doing today? Maybe come to us?

Stalik Khankishiev's recipe

Fergana pilaf, the recipe of which originates from Uzbekistan, exists in various variations. Stalik Khankishiev’s dish is often prepared by chefs all over the world.

Composition of ingredients

For perfect pilaf you need to use the following products:

• rice – 1980;
• lard – 0.7 kg;
• meat – 1600 g;
• onions – 0.22 kg;
• carrots – 1600 g;
• garlic – 2 heads;
• barberry – 10 g;
• salt – 20 g;
• greens – 15 g.

Step-by-step cooking process

1. At the first stage, you need to cut the lard into medium cubes, send them to the bottom of the cauldron, preheating it to 110 degrees. When about 600 ml of fat has melted from the product, its remains must be removed from the dish using a slotted spoon.

2. Then you need to fry 2 pieces of meat from the drumstick in fat for 1-2 minutes, remove them with a slotted spoon.
3. The onion must be peeled and placed in a cauldron with fat, the speed under which should not be reduced from the moment of boiling.
4. The meat should be cut into small cubes and placed around the edges in the cauldron. Add carrots, salt and herbs cut into strips. The ingredients of the dish must be thoroughly mixed.
5. It’s time to add the fried pieces of meat from the shin to a pot over the fire with unpeeled garlic, barberry, herbs and red chili.
6. You need to pour boiled water into the cauldron around the edge and close it with a lid. Cook the mixture in this state for 40 minutes.
7. Rice should be thoroughly rinsed under running water and added to the cauldron, evenly distributed around the entire perimeter of the dish, then pour boiling water over it.
8. The dish must be brought to taste and turn off the heat. Leave the cauldron in the closed position to steep for 35 minutes.

What can I add?

You can add spices to this dish depending on your taste preferences. Barberry can be replaced with a mixture of peppers or other spices.

How to serve a dish

Fergana-style pilaf should be served for lunch or dinner along with a salad of finely chopped tomatoes and onions.

Beef recipe

Not everyone likes the flavor of lamb, then you can cook with beef. But it is recommended to take not just the pulp, but with the stone. For example, brisket with cartilage and a piece of pulp. In total you will get 700-80 grams. Plus fat tail oil or fat, only 250 ml. 600 g of rice and carrots, 300 onions, spices and herbs for decoration. Everything else is done in the same way as when preparing pilaf with lamb.

With barberry and raisins

Fergana pilaf, the recipe for which includes products such as barberries and raisins, is most often prepared by cooks using lamb or beef.

Composition of ingredients

The correct proportion of pilaf is determined by the following number of ingredients:

• meat – 1000 g;
• rice – 1000 g;
• carrots – 900 g;
• onions – 550 g;
• garlic – 2 heads;
• hot pepper – 2 pcs.;
• raisins – 20 g;
• zira – 10 g;
• turmeric – 10 g;
• barberry – 10 g;
• ground black pepper – 3 g;
• vegetable oil – 5 ml;
• salt - to taste.

Step-by-step cooking process

1. The first step is to rinse the rice several times and soak it in salted water.

2. Then you need to put a cauldron on the fire and heat the oil in it.
3. The meat should be cut into small pieces and fried in oil for 3-5 minutes, then removed from the cauldron and placed in a separate bowl.
4. The onion needs to be peeled and chopped into thin rings. In this form, the vegetable should be fried in a cauldron until golden brown.
5. The carrots should also be peeled and chopped into strips, after which they should be sent to the cauldron.

6. At this stage, it’s time to add all the spices to the common dishes and add cold water. Zirvak should be left on low speed under a closed lid for 30 minutes.
7. Rice soaked in water should be washed with water after removing the liquid in which the grain was located.
8. You should add barberries with raisins, as well as rice, to the cauldron. Pour boiling water over the mixture so that it covers the food by 2-3 cm. After that, you need to add more turmeric and make a larger stroke. You can reduce the heat only when most of the water has evaporated.
9. The pilaf is almost cooked at this stage. The cauldron should be left on low heat under a closed lid, wrapped with a towel on top. Cook like this for 5 minutes.
10. Then you should open the dish and make a hole in the center of the pilaf using a spoon. Cover it with a lid and simmer for another 5-7 minutes to reach a total simmering time of about half an hour.

What can I add?

Vegetable oil can be replaced with fat tail oil. It is also possible to use other types of fat.

How to serve a dish

The dish should be served with chopped tomatoes and cucumbers with herbs.

Ingredients:

• lamb - 1kg (pulp)
• rice - 1 kg (the best variety is devzira or any non-sticky long rice)
• fat tail lard or good vegetable oil for frying - 300 g (if devzira rice, then 350-400 g)
• carrots - 1 kg
• onions - 3-4 pcs.
• garlic - 2-3 heads, preferably young
• 1-2 tbsp. tablespoons of cumin (it’s best if you have both black and regular cumin)
• optional: hot pepper - 2-3 pods, 1-2 tbsp. l. barberry, 1 tsp. not ground coriander

In a slow cooker

The Fergana style pilaf recipe can be prepared using a modern gadget - a multicooker, which speeds up and simplifies the cooking process.

Composition of ingredients

The cauldron for preparing pilaf can be replaced with a multicooker, provided that the exact proportions are observed.

It is necessary to prepare the following components:

• 1 kg of lamb, you can partially use meat on the bones;
  Read also:  Cheese in a slow cooker: recipes for making it from cottage cheese and milk
• 0.1 kg of tail fat, which can be replaced with another type of fat;
• 2 measuring cups of rice;
• 0.1 l vegetable oil;
• 2 onions;
• 1 large carrot;
• 5 g sugar;
• 2 goals garlic;
• 2 pods of red pepper;
• mix of spices for pilaf to taste (with cumin and dried barberry);
• salt;
• black peppercorns.

Step-by-step cooking process

1. Before you start preparing the dish, you should first soak the rice cereal, washed several times in water, for 60 minutes so that it swells.
2. While the rice is soaking, it's time to prepare the vegetables by peeling them. Then you should cut the onion into thin half rings and the carrots into small strips.
3. Rinse the meat and garlic with water and leave them to dry on a paper towel. The pulp must be cut into medium cubes.
4. After this, it’s time to turn on the multicooker, setting the “Frying” mode. Place the cut fat tail fat into a bowl. When the liquid has melted, the cracklings must be removed from the dish. Add oil to it.

5. Melt granulated sugar in a hot mixture of fats.
6. The meat should be placed in a slow cooker for frying on all sides so that it acquires a golden crust. Then you need to remove it from the bowl and leave it in a separate bowl.
7. Fry the chopped onion in oil until brown, without overcooking it.
8. The meat should be placed in a slow cooker and carrots should be placed on it. And salt the ingredients. Cook this mixture for 10 minutes, stirring occasionally with a spoon.
9. After the time has passed, you need to pour boiling water into the bowl in such a volume that the liquid covers the ingredients by 2-3 cm.
10. It’s worth adding garlic and pepper pods to the slow cooker. Only then place the fried meat on the bones on top.
11. Zira and peppercorns should not be too finely ground in a mortar and sent along with other spices to the slow cooker. At this moment, the device must be switched to the “Extinguishing” mode and cooked for another 15 minutes with the lid closed.
12. Zirvak should already be ready, it should be tasted and, if necessary, adjusted to taste.
13. It's time to drain all the liquid from the rice and pour the swollen cereal into the multicooker bowl using a slotted spoon. Place a head of garlic on top of it.
14. On the equipment you need to set the “Pilaf” or “Porridge” mode, depending on the available function on the multicooker taskbar. The dish needs to be cooked in this mode for 20 minutes.
15. When the device automatically turns off, you need to open it and stir the pilaf. You can keep the dish in warm mode for about 15 minutes.

What can I add?

Experienced chefs recommend using lamb meat that is not too young or too old in the recipe. Its age should be medium for ideal stewing of the dish. You can use fatty beef instead of lamb; it is advisable to buy ribs.

How to serve a dish

Fergana pilaf, the recipe for which calls for the use of a multicooker, can also be served on a large flat dish garnished with pomegranate seeds and chopped herbs.

Recommendations for preparing pilaf:

• Due to the fact that in market food you can often find small chips from mills and stones that are used to clean rice, it is necessary to sort out the cereal before preparing the dish.
• Rice should be placed at reduced heat under a cauldron after frying the vegetables.

• To prepare pilaf, you should not use dishes with thin enameled walls, frying pans, or woks. Pilaf in such a container becomes viscous and burns due to the lack of uniform heating.

Asian chefs claim that proper Fergana pilaf can be cooked exclusively in a cast iron cauldron over an open fire. In this case, you only need to use lamb and fat tail fat for the recipe. But, thanks to the variety of modern cooking methods, you can create a delicious dish.