Today we want to talk about how to cook a delicious pilaf with chickpeas. The recipe for this dish is very popular in our country, as it can be used not only on weekdays, but also on holidays.
Vegetarian pilaf
This hearty dish is made from chickpeas and Uzbek rice, which can be found in departments selling oriental spices. If you do not find the right variety of cereals, then use basmati or brown rice. The recipe for pilaf with chickpeas can be found here:
- Soak half a glass of chickpeas for a day a day or two before cooking. Do not forget to periodically change the water so that it does not soured.
- Rinse two glasses of rice.
- Peel two onions and three carrots.
- Pour a glass of vegetable oil into a cauldron and set on fire.
- Cut the carrots into strips and sauté.
- Cut the onion into half rings and also send it to the cauldron.
- Boil water in a kettle.
- Prepare the spices - one tablespoon of barberry, a teaspoon of zira, a teaspoon of ground red pepper and one and a half tablespoons of asafoetida.
- Put in the cauldron chickpeas and seasonings, as well as soy meat (if you want).
- Put rice on top of these products and dip a whole head of garlic into it (remember to peel the outer husk).
- Sprinkle the pilaf with salt and carefully pour boiling water so that the water is two centimeters above the rice.
- Close the cauldron with a lid, turn down the fire and leave it alone for 40 minutes.
When the dish is ready, remove the garlic from the cauldron and mix the pilaf.
Uzbek pilaf with chickpeas: a recipe for cooking
This dish will be appreciated by all lovers of oriental cuisine. If you want to cook it yourself, then study the recipe for pilaf with chickpeas in a cauldron and prepare a dish with us:
- Put the cauldron on the fire, and when it heats up, pour 200 grams of vegetable oil into it.
- Cut 100 grams of tail fat into pieces and melt. If you have a lamb bone, then it can be fried and removed in ten minutes.
- Cut a kilogram of peeled onion into rings and send to the cauldron as soon as the oil begins to bubble.
- Cut a kilogram of lamb into large pieces and fry until a crust appears.
- Peel a kilogram of carrot, cut it into strips, and transfer to a cauldron. Salt the foods.
- Warm one liter of water, and then fill it with vegetables and meat.
- When the broth boils, put in it 200 grams of soaked chickpeas and spices (zira, barberry, pilaf mix). Also add half a teaspoon of sugar and a few peeled heads of garlic.
- Cover the cauldron with a lid and cook pilaf for half an hour.
- When the specified time has passed, the garlic can be removed and the pilaf mixed.
- Put a kilogram of rice in a cauldron (do not forget to sort it and soak it several hours before cooking). Note that the croup must lie evenly.
- Sprinkle the pilaf evenly with salt and add water if necessary. Cook the dish for another half hour, without covering it with a lid.
- When the right time has passed, the fire should be reduced, cover the dishes with a towel, and then a lid.
After a quarter of an hour, remove the cauldron from the stove and let the pilaf infuse. Stir the food, put the groats on plates, and cut the meat into small pieces.
Pilaf with chickpeas. Recipe from Stalik Khankishiyev
Classical pilaf in each eastern country is cooked in its own way. We suggest you try the recipe of the author of cookbooks and the leading television heading Kazan Mangal:
- Peel a kilogram of red carrot and cut it into strips with a knife.
- Cut a kilogram of lamb into small cubes, and sprinkle the ribs with salt and leave to marinate for a while.
- Rinse and chickpeas well, and then soak in warm water.
- Heat the cauldron over a fire and dip finely chopped lard into it. When the fat has leaked, remove the greaves with a slotted spoon.
- If you decide to cook pilaf in vegetable oil, then take into account some features. To start, the cauldron should be heated, then pour a large amount of this product. A peeled onion will help get rid of the burning smell - it should be put in oil, fry until black, and then get out. After that, prepare the dish as we describe below.
- Dip the ribs into the cauldron, fry them and carefully remove them.
- Put onions, followed by meat and carrots. Stir the food and after a while put the zira.
- Pour hot water into the cauldron - it should be several centimeters higher than the products.
- Dip in the broth several peeled garlic heads and a pod of red pepper. After that, put the ribs in the pilaf again.
- As soon as the water boils, reduce the heat to a minimum and cook pilaf for 40 minutes.
- Salt the broth and remove the seeds.
- Using a slotted spoon, lower the rice and chickpeas into the cauldron, and then pour the cereal with boiling water. Turn on the fire and wait for the water to boil.
- Immediately after that, reduce the heating to a minimum and continue to cook the dish without covering it with a lid.
- When the cereal is almost ready, sprinkle it with the rest of the cumin. Close the cauldron with a lid or large dish.
In half an hour the pilaf will be ready. Check the rice is ready and, if necessary, add some more water. Remove the garlic and pepper, sprinkle rice on a large dish with a slide. Garnish the pilaf with a head of garlic and ribs.
Pilaf "Home"
This time we want to tell you how to cook lean pilaf with chickpeas. Recipe with photos can be found here:
- Soak half a glass of chickpeas for 12 hours.
- Peel the onion and carrots, and then cut them into strips.
- Pour oil into a cauldron, set it on a fire, and then fry the vegetables.
- Add chickpeas, a glass of rice, chopped garlic clove, salt, turmeric, and ground pepper.
- Stew foods for 20 minutes without stirring.
When the liquid has evaporated, pilaf can be served on the table.
Pilaf with chickpeas and pine nuts
This unusual dish can be prepared for lunch or dinner for a large family. How to cook pilaf with chickpeas? You can read the recipe below:
- Put a glass of chickpea in hot water and boil.
- Cut the onions in half rings and cook the spices (paprika, pepper, cumin).
- Preheat thick-walled dishes and pour oil into it.
- Sauté the onions, then put spices and 70 grams of pine nuts.
- Put rice and blackcurrant berries (50 grams) to the foods.
- Pour hot water and lemon juice into the dishes. The liquid should completely cover the cereal.
- Bring the pilaf to a boil, reduce the heat and cover the dishes with a lid.
- Mix the finished dish with chickpeas and let it brew for ten minutes.
Arrange the pilaf in plates and garnish with mint leaves.
Pilaf in a slow cooker
A delicious Uzbek dish can also be prepared using modern kitchen appliances. Therefore, we will tell you how to make a delicious pilaf with chickpeas at home. The recipe is quite simple:
- Soak 100 grams of chickpeas for a day in a large amount of water.
- Place the peas in a slow cooker and cook for an hour.
- Drain the bowl, pour two tablespoons of vegetable oil, put finely chopped onions and carrots. Add two tablespoons of tomato paste, diced chicken fillet and spices for pilaf.
- Cook for a quarter of an hour.
- Put 150 grams of washed rice and a little raisins in a slow cooker. Salt the foods.
- Put the peeled garlic in the center of the bowl.
Cook the pilaf until the excess liquid has evaporated. After that, put it on a large dish, decorate it with garlic and carry it on the table.
Pilaf with chickpeas and prunes
How to cook a delicious and healthy pilaf with chickpeas? You will learn the recipe if you read the following instructions:
- Soak 180 grams of chickpeas in hot water overnight.
- Cut onions, carrots and prunes into strips. Fry foods in vegetable oil.
- Add to them spices, salt and 400 grams of rice.
- After a few minutes, put the tomato paste, chickpeas and garlic. Stir the products.
- Pour hot water into the dishes and cover with a lid.
The dish can be served on the table when the cereal is cooked, and the excess liquid evaporates.
Conclusion
We will be happy if you enjoy cooking pilaf with chickpeas. You can choose a recipe to your liking, as well as make your own changes to it. Use your favorite foods and delight your family with new dishes.