Pilaf Bukhara: a recipe with a photo

Bukhara pilaf is a traditional dish of Uzbek national cuisine. It can be meat or vegetarian. Most often it is made on the basis of not too fat lamb and long-grain rice. But sometimes in its composition add dried apricots, prunes, raisins, pumpkin or chickpeas. In today's article you will find the most simple and interesting recipes for such dishes.

The postal option

In Bukhara pilaf with dried fruits, prepared according to the technology described below, there is not a single gram of meat. Therefore, it will become a real find for those who for one reason or another adhere to a vegetarian diet. It has an interesting sweet and sour taste and a pleasant aroma. For its preparation you will need:

• A couple of glasses of long rice.
• 2/3 teaspoon spices for pilaf (zira, turmeric, barberry and a mixture of peppers).
• Large carrots.
• Tablespoon of dried dill.
• Onion bulb.
• 3 full tablespoons of raisins.
• The head of garlic.
• 6-7 stuffed apricots.
• Salt and any lean oil.

If desired, several black prunes can be added to the vegetarian pilaf of Bukhara Jews. Thanks to the presence of this product, the dish you have prepared will acquire a special taste and aroma.

Process description

Vegetables are peeled, washed and ground. Onions cut into a quarter of rings, carrots - strips. Garlic is left as it is. The only thing that is removed from it is the upper thin husk.

In the thick-bottomed cauldron, in which there is already a little preheated lean oil, put the onions with carrots and fry them. As soon as the vegetables lightly brown, they send dried herbs and spices. From above spread raisins, cut dried apricots, prunes and pre-washed rice. In the middle, stick a whole head of garlic and pour it all with filtered water.

The future pilaf is poured and sent to the stove. Cook it until the rice is ready. As a rule, this takes from thirty to fifty minutes. Ready Bukhara pilaf, a recipe with a photo you can see in today's article, removed from the hob, wrapped in a thick towel and left for half an hour. At the end of this time, it is laid out on plates and served for dinner.

Option with lamb

This simple and satisfying dish is ideal not only for a family dinner, but also for a festive dinner. It is prepared according to extremely simple technology, which any newcomer will easily master. This recipe Bukhara pilaf assumes the presence of a certain set of components. Therefore, in advance, take care that at the right time you have at your fingertips:

• Kilo mutton.
• 900 grams of carrots.
• Kilo of rice.
• For 150 grams of raisins and onions.
• 300 milliliters of cottonseed oil.
• Salt and spices.

As a seasoning used for the preparation of Bukhara plov, ideal saffron, ground pepper and turmeric. As for rice, it is advisable to purchase long-grain soft varieties, which make it possible to achieve a sweetish taste.

Sequencing

The rice is poured with cold water and left for a couple of hours. Then it is thoroughly washed, several times changing the liquid, and boiled until half-ready. Then he is thrown back to the colander and waited until the excess moisture drains.

In a separate pan, place the cut lamb and send it to the stove. Shortly before the end of cooking, you can slightly add the broth. Then pieces of lamb are transferred into a cold thick-walled cauldron and covered with a layer of chopped onion. On top of the cut carrots and pour it all with meat broth. After the liquid boils, the fire is reduced to the minimum and extinguishes the future Bukhara pilaf for a quarter of an hour. Fifteen minutes later, rice, spices are poured into the cauldron and poured in preheated oil. All this is pierced in several places by wooden beams, covered with a lid and left on the stove. After five minutes turn off the hotplate and leave the pilaf to preempt. Before serving, the finished dish can be mixed. But most often it is spread on the plate layers - bottom rice, and on top - carrots and pieces of meat.

Variant with peas

This recipe is slightly different from the previous ones. Therefore, before you cook Bukhara pilaf with raisins and chickpeas, make sure that you have all the necessary products in your house. In this case, you will need:

• 500-800 grams of meat.
• 600-700 milliliters of linseed oil.
• 200 grams of mutton kurdyuk.
• A pair of onion bulbs.
• A kilo of carrots.
• A pair of garlic heads.
• 1.5 kg of rice.
• A teaspoon of zira.
• 100-200 grams of round peas.
• 4 tablespoons of salt.
• 100 grams of yellow raisins.

Algorithm of preparation

A few hours before the process begins, soak the peas in cold water and leave it at room temperature. This little trick allows you to achieve a significant reduction in the cooking time of this product.

Rice is combined with two tablespoons of salt, poured hot water and left for half an hour. While the groats are soaked, it is possible to do the rest of the ingredients necessary for the preparation of pilaf.

The washed meat is cut into large pieces so that they remain juicy during the heat treatment. Then it is fried with a kurdjukom before the appearance of a light golden hue. As soon as the mutton is a little browned, a bow is placed on it. All is well mixed, covered with a lid and tanned at minimum heat. Literally in five minutes, the same finely chopped carrot is sent there and continues to be cooked. After about half an hour to the meat with vegetables, garlic, steamed raisins, zir, and well-washed peas, pre-aged in cold water, are added. All this is covered with a lid for about ten minutes.

Then in the same cauldron send the washed rice, a little more zira and a couple tablespoons of salt. The future pilaf is poured with boiling water and boiled over low heat until all the ingredients are ready.

Option in multivark

This recipe is interesting in that it implies the use of a modern kitchen appliance rather than an ordinary plate. Before you start cooking Bukhara pilaf necessarily make sure that you have at your fingertips:

• Kilo of low-fat beef or lamb.
• 500 grams of long rice.
• A couple tablespoons of lean oil.
• Large carrots.
• The head of garlic.
• Onion bulb.
• 800 milliliters of water.
• A couple of tablespoons of spices for pilaf.
• Salt and dried dill.

In the bowl of the device, in which a little lean oil is already poured, lay half-rings of onions, carrot strips and pieces of meat. All this is cooked in the "Frying" mode for ten minutes. Then, pre-washed rice, spices and whole garlic cloves are sent to the multivark. All this is poured with water, covered with a lid and left in the "Plov" mode. After completing the program, the appliance is not opened for half an hour, and only after thirty minutes after the signal, the pilaf is gently stirred, laid out on plates and served for dinner. Bon Appetit!