Pilaf is a national dish of the peoples of Central Asia. Usually it is prepared in two ways: the meat is cooked with rice and separately from it. The recipe for pilaf does not have a strictly defined composition of products, the main ingredients are still there - meat, rice and vegetables.
But you can cook it without meat, for example, pilaf with mushrooms. The recipe for such a dish is good for cooking on fasting days.
It is very important that the rice is crumbly and does not stick together in porridge. The main point in the preparation of pilaf is zirvak, which is prepared by frying meat, vegetables, dried fruits with the addition of a variety of spices. Pilaf is served with tortillas, fresh vegetables, unsweetened fruits and washed down with unsweetened black or green tea.
Pilaf with mushrooms. Lenten Recipe
We will need: 300 grams of any mushrooms, half a kilogram of rice (preferably long-grain), two medium carrots, a large onion head, three cloves of garlic, seasoning for pilaf, barberry, anise, vegetable oil, salt.
Preparation: peel the onion head and cut into large half rings.
Wash the carrots, peel and cut into large cubes.
My mushrooms and cut into plates. If you take frozen mushrooms, then first you need to defrost them. To do this, put them in a cup and fill them with water.
We take the dishes where we will cook pilaf with mushrooms. The recipe for our dish requires the use of a cauldron, since only in it you can cook a truly delicious pilaf. We put it on the fire, pour in the oil, add the onion and fry for about five minutes. Then we throw the carrot sticks and continue to fry for some more time. Mix the vegetables well and add the chopped mushrooms, sprinkle with seasoning and salt. Close the cauldron and simmer for 10 minutes.
We wash the rice to clean water and evenly spread in a cauldron on vegetables. Pour boiling water so that the rice is closed to the thickness of a finger.
After boiling water, we reduce the fire, cover with a lid and cook until the water disappears. With a spoon, we make several recesses for steam to escape and insert whole cloves of garlic into them. We continue to cook for another 10 minutes, then turn off and mix the pilaf very carefully. We wrap the cauldron in a blanket and let it brew for another half hour.
We take the dish and spread the pilaf with mushrooms.
The recipe for cooking is very simple and requires a minimum of time and food.
Italian pilaf with fish
Necessary products: half a kilogram of sea fish fillet, two and a half glasses of rice, three cloves of garlic, basil greens, carrots, two celery roots and parsley root, some dried mushrooms, tomato sauce, a slice of cheese, vegetable and butter, pepper and salt.
Preparation: sort and wash the rice.
Pour mushrooms with warm water for half an hour.
Peel the carrots, celery roots with parsley and finely chop.
Finely chop the basil greens.
We chop the carrots with cubes, chop the garlic with a knife.
We cut the fish fillet in portions.
Add oil to a preheated deep pan and spread all the chopped vegetables. Mix, pepper, salt to taste and lightly fry over low heat. Then put the fish and fry it on both sides. Add water, tomato sauce and simmer until tender.
Now remove from heat and knead until smooth.
In a pot of boiling water, spread the mushrooms with rice and fish with vegetables. Cook over moderate heat until rice is cooked. Remove from heat, put the butter and sprinkle with grated cheese.
Italian pilaf is ready.
Pilaf with meat
We will need: 200 grams of meat, vegetable oil, two glasses of rice, three carrots, two onions, spices, salt.
Preparation: put the pieces of meat in hot oil and fry until appetizing crust. Add chopped onions, then carrots to straws, fill with water and sprinkle with spices. Stew on moderate heat until soft carrots.
We wash the rice and add to the meat and vegetables. We salt everything, fill it with water and cook until the rice takes all the water.
Put the pilaf on the dish without stirring.
Enjoy your meal!