easy pork pie recipe

easy pork pie recipe

How to cook a pie. Easy recipe for pie with pork.easy pork pie recipe

Uzbekistan has been renowned for its hospitality and many unique cuisines since its earliest commemorations. Uzbek Pilaf Local Food and Country Visitors Card is fantastic. In addition, it is the dish that truly reflects Uzbekistan's taste and national character. Uzbek Pilaf does not have an analog in any of the other national dishes. During the XV century, pillaf was a staple food. Used during weddings and large holidays.

According to the main recipe, seven ingredients are needed to make a pie. The taste of the pie depends on the cooking method and the quality of the fire. It is important to note that the pilaf and rice porridge are completely different concepts with different spices and meats. In the process of preparing Pilaf, you need to consider all aspects of the recipe to get as close as possible to the Uzbek pilaf.

Uzbek beef flies in a step-by-step recipe.

This recipe reveals all the secrets and concerns of the traditional Uzbek Pillow cooking in the kitchen. By following the description, you can learn all the differences in cooking and the taste of this delicious dish.

When preparing a delicious Uzbek-type beef stew, a few simple tips are ready:

1. The beef chosen for the pie should be fresh. The sulfur section, the neck or the lower part of the thighs may come in well.

2. Ripe carrots should be slightly juicy. If you cut the pieces together, the texture will make the texture more vivid and the taste will be more than delicious.

3. Rice will be more fruitful if the rice is folded well. To do this, it should be washed with cold water until it is clear.

4. Do not mix rice with vegetables and spices. It should be painted in equal proportions.

Products for cooking;

• Beef - 500 grams;
• Long grain (rice) - 400 grams;
• Carrots - 300 - 350 grams;
• Onions - 250 grams;
• Barbecue - 1 teaspoon;
• Zira - 1 teaspoon;
• Terminal - 1/2 teaspoon;
• Vegetable oil;
• To taste garlic, salt, pepper.

1. We prepare products for cooking. Wash onions and carrots thoroughly and sprinkle. It is best to cut onions in half rings.

2. For the meat of the bull to be more juicy, it should be cut into large pieces.

3. Carrots should be rinsed. It's important not to use butter in the cooking process!

4. Place the bowl on the stove and add the oil that should be very hot before the white smoke appears. Pour the onion into the hot oil and fry it until golden brown.

5. Pour the beef over roasted onions and bake for 20 minutes.

6. Add chopped carrots, finely chopped carrots, salt and pepper. Rinse occasionally and cook for 10 minutes. Add the rest of the season: Zarari, Barberry and Term.

7. Pour the melted bread in boiling water. Water should cover vegetables and meat completely. Close the bowl with a lid and heat on medium heat for half an hour. During this time, beef will be soft, and zvvak (a side dish of vegetables) will be full of flavor and aroma.

8. Well-washed rice is added to the Zurvak in the pond. Rice should be covered in two-centimeter cup. If not covered, you need to add boiling water. By no means do you worry about rice rides at this stage! The dough should be a little salty on top.

9. Cook until the top liquid is absorbed into the rice.

10. Once the soup is done, make rice with the marks on the back of the soup. Add the garlic (not completely washed) head if well washed in the hole provided. Cover bowl and continue to cook for 25 minutes on low heat. Over time we will check preparedness. Rice should be soft, and there should be no residual zvac residue at the bottom.

11. Remove garlic and mix well with the finished dish. You can serve such whole grains on the table with fresh vegetables, as well as soup spoons.

The appetite!

How to cook pork to make rice a mess.

There seems to be no problem preparing a delicious pie with meat, because the recipe is simple and essential products are available to anyone! However, in order for this plate to be truly calculated, it is important not only to bring the soul and the heart together, but also to study the proper preparation method. What I tell you is that this amazing recipe will surely impress you and will win your love indelibly.

Resources.

• Pork - 600-700 g .;
• Rice - 600 g.
• Sunflower oil - 150 ml;
• Onion - two pcs .;
• Carrots - two pcs .;
• Terminal - One stump;
• Zira - a sting;
• Paprika - a sting;
• Pepper - a pinch;
• barberry - a pinch;
• Salt - a pinch;
• Dried tomatoes - one pinch.

Cooking stages;

1. Before you begin the cooking process, you need to rinse the rice thoroughly and leave it in cold water for a while. Wash and dry meat should be cut into medium sized curds.

2. Put your bowl on the stove and pour the sunflower oil. The fat content of pork must be taken into account when calculating the oil. If the meat is fat then very little oil is needed. Pour into a bowl and heat well.

How to determine if the oil is hot enough, but not burnt? You need to put a little onion or onion ring in it. Oil is usually considered to be heated when the golden crust hits them.

3. We get the onions and put the sliced ​​pork into a bowl.

4. When the meat is cooked, we prepare the vegetables.

5. Wash the carrots and onions well and sprinkle.

6. Cut the onion into small pieces. Cut the carrots into clean straw or spices.

7. Add chopped vegetables to light brown meat.

8. First, add the onions and sauté until golden brown.

9. Then add the carrots, and change it a little more with the meat.

10. Add water after 10 minutes. Meat should be completely covered with water. Add spices, salt and pepper. Mix well. This preparation should be left on the stove for about 20 minutes. This is important to keep pork soft and soft.

11. After pouring the boiled water, carefully add the rice to the stairs.

12. If there is not enough water, it can be added. No need to stir the rice. To add the flavor of the oven, you can add the washed white heads to the rice.

13. Bake pallets over medium heat until all fluids are absorbed.

14. Then turn off the heat and let the rice dry underneath the mud for 20 minutes. Ready pilaf, family fun, can be provided on the table.

Enjoy a delicious and delicious dinner! Say goodbye to health!

Step by step with the Pulaf recipe with chicken.

Do you like chicken and rice? Then this dish is perfect for you! The combination of light, classical, and at the same time, it will conquer your heart and make you like a polar bear forever! Small amounts of ingredients, little time spent, little effort, imagination and now you and your friends are enjoying a well-prepared meal. You just need to choose the right rice, fresh chicken, vegetables and regular yeast for Pellaf - Saronon, Barberry and Zera. 
  We need to cook:

• Poultry meat - 200-300 g;
• Carrots - 1 pc;
• Onions - 1 pc;
• 1 garlic clove;
• 1 tbsp. Rice;
• Vegetable oil - 60g;
• Water - 2 glasses;
• Salt is a third of a teaspoon.

Preparation of the products and the cooking process include the following steps.

Properly selected rice is the key to a delicious pudding. To this end, species are most suitable: Jasmine, Barmata. Rice should be washed with water. For it to come out short, you need to thoroughly wash the dust and soda powder, the main cause of sticking the rice together. Drink it at least three times with warm water. If the water has cooled, do it five or six times until the water is clean. Then washed rice should be washed with a little salt and warm.

1. The meat is washed and kept in small pieces about 2-5 cm wide.

2. Wash the onions well with a paper towel. Onions are stored in hot oil and can cause excess fluid to burn.

3. Carrots should be washed twice: before and after decay.

4. Pour and heat oil in a pot with the crude oil. The high oil burner is key to the sweet and fragrant palaf. Its strong heating also contributes to the improvement of flavors. When heated with oil, you can add a whole onion, which acts as a sorcery and helps remove harmful substances from the oil.

5. Place the fried chicken in the oil and bake until it is a nice golden color.

6. Add the carrots to the meat, pack on low heat and add the onions and garlic. We work continuously until golden yellow.

7. We changed the zera into a bowl and set it on fire. Pour the rice into a bowl in a small bowl. Salt and spices add flavor.

8. Fill it with water and carefully measure it.

9. Cover the bowl with a lid and simmer for another 25 - 35 minutes over low heat. When the water is completely absorbed into the rice, mix it and place it in the center.

10. Cover the bowl with a lid and continue to simmer for another 44 - 44 minutes to cook pile. After this time, remove from heat and allow it to drink or serve immediately if desired.

How does Pilf serve to the table?

If the pile is entangled in the dishwasher, we first remove the meat from the bowl, transfer the lead to the bowl and spread the chicken on top. The dish can be decorated with pine nuts. For them, you can serve fresh vegetables or salads to a chicken paula. 
  The appetite!

Many housewives are limited to cooking a few dozen traditional dishes. They often have neither the time nor the strength or the desire to try. But in fact many popular foods can be prepared on their own, you just need to adhere to the instructions. This also applies to pilaf from Asia. Let's talk about how to cook delicious pies in the house.

True pilaf.

To make a delicious Uzbek cereal, you need to store half a kilogram of meat (lamb, pork or chicken), half a kilogram of carrots, and a third of a glass of vegetable oil. Also, use a glass of rice, six teaspoons of garlic, salt and spices (hops-suli, beans, etc.) and water.

Cut the carrots into long pieces. Cut the onion into half rings. Cut the meat into medium pieces, which is a good fat. 
Set up Zirvak - Base for pilaf. Pour a third glass of vegetable oil into the pot, warm it well, add the meat, carrots and onions. Cook Zirvak for half an hour at high heat. Keep the meat without half a lid and stir from time to time.

It is best to cook lavender in a thick metal pan or in a thick iron-bowl. The lid should be fitted tightly. 
Zirvak sprinkle salt in the center of the cooker and sprinkle with spices. Pour the mixture under the cover. You should get a slightly roasted, rich carrot-onion arrangement.

Add the rice after Zirvak stole it. Spray directly over it and don't mix. Pour the contents of the stove (or paddle) with cold water to cover it with a little water. Cover the container with a lid and let it simmer slightly. Cook or cook for an hour without opening. 
Cook garlic cloves (thin or directly in the fridge) for five to ten minutes before ready. Cover the finished plate in a blanket, so it smells good and tastes.

Pilaf City

To prepare such a meal, you need to stock up with four hundred grams of meat, a couple of medium-sized carrots, three medium onions, and of course the spices. So you can buy a unique mix of plywood made on the market in Uzbek. Also use one hundred and fifty grams of sunflower oil, six carrots of garlic and three hundred grams of rice.

Drink the rice. Fill two rice with three quarts of water. Cook under a tightly closed lid until water is hot.

Cut the meat into pieces and fry it in warm water with vegetable oil until golden. Add carrots to the pot with onions, spices and five to six quarts of uncooked garlic. For fifteen to twenty minutes, add salt to the lid, serve and simmer

Heat a large thick wall pan over a special burner. Mix vegetables, meat and rice, mix carefully and simmer for five minutes.

How to cook a piefife in a kitchen at home?

To prepare such a meal, add fifty one hundred grams of chicken (Asian peas), one kilogram of carrots, one kilogram of rice, one kilogram of meat and one garlic. Also use two onions and some vegetable oil.

Cook the chicken until cooked. Cut the carrots into slices and cut the onions into half rings. Cut the meat into large pieces.

Heat in the kitchen with vegetable oil. Stir the onion until golden. Add the meat to the pan, salt, mix and steak. Pour the cooked chicken into a bowl, add the carrots and chopped garlic (just remove the dirty shell above). Add spices (pie mix is ​​a great choice).

Pour the rice into the reservoir for more than two centimeters. Cook over high heat, but cover with a lid. When the water level is equal to the rice level, reduce the heat slightly and cover the bowl with a lid. Cook until cooked, do not stir the rice and open the lid.

Delicious, fast and easy at home.

You need to prepare four hundred grams of rice, four hundred grams of pork, one medium onion, one large carrot, half a glass of vegetable oil. Also use spices (for pilaf) and boiling water.

Rice well and dry. Cut the meat into small pieces, whisk if desired. 
Heat the sunflower oil on high sides or in a kettle-iron skillet in the kitchen. Pour the meat into it. Chop the onion and chop the carrots into slices. Pour the onion and carrot over the meat and bake until smooth. 
Pour dry rice into the pot and stir occasionally over high heat. Rice should be clear. 
Pour the contents of the oven over boiling water to rise from a quarter of an inch. Add spices, salt and optionally add garlic. Cover the container with a lid and reduce the heat slightly. 
Pallaf can be considered ready once all the water in the tank is filled.

Homemade pilaf is a great meal that enjoys all the chores. And it's never hard to cook at home, just follow the tips above.

Pilaf is more than just food. This is a philosophy that every nation has. So, although the spices are similar, Uzbek Pilf is different from Tajik, and can be cooked in Azerbaijan, Buhari, with poultry, meat and even dried fruits. We will tell you how to cook Pilaf in accordance with all the rules, as well as the old national recipes for cooking in scenarios and traditional Russian food products.

Uzbek wallpaper

You can start with this type of pief, which can be considered as a classic example, and is very common in any cafe in Russian cuisine, and in Russian cuisine.

Therefore, the Uzbek Pilaf (also often called Figa and Pallaf) is well-fried, so the rice does not stick to the image. How to achieve this?

According to renowned food expert and national food sesame Hodav, the size of the products is calculated based on rice availability.

Although the experienced chef usually does everything with the eye, there is a proper recipe for the Ferghana pilaf:

• 1 kg of rice;
• 350g unripe bird;
• 800g meat;
• 800g carrot;
• 150g onions.

Important!   Even if you want to cook a real meal, look for a real Ferghana pilaf, then a yellow carrot paired with the usual orange vegetable in a ratio of one to three. It is well-roasted and looks good in finished dishes. If there is no yellow, take the total amount of total carrots.

This kind of pole is set in the pond, but you can take a thick metal pan with iron in the kitchen. Ducks do it.

Cooking

1. Heat the fat over low heat in a thick metal pot or bowl.
2. Heat well and place two pieces of roast beef. (For Uzbek pilaf, cut into small pieces to fit into his mouth).
3. After a minute, these slices are well fried, giving them a fat flavor. They should still be removed now.
4. Next, pour in half rings in the onion and pour over high heat to remove the water. After that, add the rest of the meat, salt, and some of the chopped carrots to the cube (first yellow). It is also sprayed with Zara (Zera is an important ingredient of Uzbek Pilf).
5. As the carrots begin to rot, add the rest and mix everything. Allow a little toast. Then place the rest of the vegetables, spices. In general, everything except roasted meats, including roasted meats.
6. Once again add salt, a little warm pepper and a teaspoon of pepper, giving it the required acidity.
7. Slowly pour hot boiling water by covering the meat and vegetables near a hot bowl or bread crumbs. Next cover, leave on low heat for 40 minutes.
8. Preparing the sirenvac (this is the name of this rice dress, it is the same in all the kitchens where pflag is cooked), we cook the rice. This is done under running water to sweeten the flour. If you don't expect it, you'll never get naked.
9. Chop the cooked rice with a sieve of Zurvak, add salt in 1 tbsp. One slice of rice with one kilogram of rice.
10. Add the whole garlic washed in the rice.
11. Pour boiling water to cover the water with your finger.
12. Bring to a boil, reduce heat slightly, cover the pan with a lid and wait until the water comes out. Turn off the heat when the rice is almost ready, cover the pot or bowl with a hot towel or blanket and leave for another hour.
13. Open the lid, place it in a flat bowl of Uzbek, chop it up a short tomato salad nearby and enjoy!

Baked glue in pot

In principle, the previous recipe is suitable for the kitchen. All parts of the stove are arranged in the same order. The only difference is that a ready pole is covered with a lid, and then the fire below the wire disappears. However, coal remains on the brick fireplace, gives the heat to the rice layer, and brings it back into the atmosphere. The wire cover is covered with a blanket and is therefore an additional source of heat. In this form, Pilf comes, and is well washed - approximately as you would in a Russian oven.

Azerbaijan

The difference between Azerbaijan Pallaf and Uzbek Pilf is that the meat is cooked separately from rice, and a special cake called gasmach is used to prepare the rice.

Here's how to cook a pheasant in Azerbaijan:

1. Choose products - 700g mango, 200g pumpkin, five onions, 100g g, half pomegranate, half glass of raisins, some water, turmeric and salt. You also need to take 220g of egg and flour for flat cake experiment.
2. Rice is not intentionally specified in the dose - it is cooked separately, so you can take it within your limits. We often change water under cold water or water. We spread it in salted boiling water and cook until done. Then we sit and wash in cool water.
3. We make gas: Pour eggs and cold water into flour, stir in very cold dough. We roll it into a thin cake.
4. We spread the cake on the wall and on the wall of the pond.
5. Put half the rice over the tilladilla.
6. The second part of rice is a mixture of turkey butter mixed with yellow color and a teaspoon (take a turkey cut).
7. Pour the first part of the rice with melted butter, place the yellow rice on it, cover the bowl with a lid and simmer slightly over low heat until cooked.
8. In the meantime, grind the lamb slices in oil or in our own fat in a thick-walled pan or pan. When it turns red, add \ u200b \ u200b finely chopped pumpkin, pour in pomegranate juice, add raisins, mix everything with salt and half a cup of boiling water, and keep on low heat for half an hour.
9. When all of the pie pieces are ready, place the rice circle on top - top with meat and vegetables, decorate everything and make gizmos immediately - break the cake by hand.

If you are afraid of unusual flavors, you can do it without pumpkin.

Tajik pilaf with sheep.

The main ingredients in this recipe are traditional: rice, onions, and carrots. But meat is just a lamb. In addition, Tajik pilaf is made from special rice - this red grape is called Izizara, the best and highest quality of all pilaf varieties. However, one can cook excellent Tajik pilaf from ordinary round Krasnodar rice.

The cooking feature was first, sliced ​​in half onions (2 heads), refined in vegetable oil, avoided hard cooking, then meat (600g). It is also exposed to visible cream. After that, add the carrots in a black bowl (600g), once again adding half a liter of boiling water. The meat should be prepared in half, then the rice (600g) should be washed in salt water and cover the water slightly. Spices - Zera and garlic. Under the lid, the Pala f cooks for another half hour.

How to cook an egg - a basic recipe with pork.

On open fire, lamb and barbecue will not be there, which does not mean they will not make a delicious lunch for dinner. The basic recipe that always comes up is pork. For a quick and easy cook, 400 grams of meat is in the soup, one large onion and carrot, 2 cups of rice and five water. Also, salt, birch leaves, a few slices of garlic, a zest and a few peas.

Vegetable oil should be taken so it is sufficient to cook the meat. Fry the beans quickly, add the onions. Reduce the heat slightly, then add the carrots. Fill a small carrot, pour a glass of water and let it simmer for ten minutes under the hood. Add spices, salt. The soup should be slightly salty - take rice with salt in the future. Next is washed rice. Pour several cups of 2 cups of rice with 2 cups of boiling water. Bring to a pot, add the garlic carrots, reduce the heat slightly and leave to simmer for under 40 minutes. Then put out the fire and wait for the same time until the rice is dissolved.

How to cook a pie from chicken?

Likewise, chicken can be used in place of pigs. You can cook chicken leftovers faster, because it takes less time to grow meat and vegetables. You need to mix the middle chicken pieces with oil, salt. Separately, add finely chopped onion and a little garlic, add carrots to the pan, still slightly add to the meat. Pour roasted rice, lava rush, pepper vinegar, salt again and pour boiling water over it. Simmer for 20-25 minutes until the rice melts. You can add boiling water if needed.

For multiplayer recipes

Pilaf is a popular dish in slow cooker, usually a slow cooker has a special program for cooking, so its time is predetermined by a microprocessor.

The recipe below is served in 4 servings.

1. Cut any meat 250g into small pieces, cut 1 carrot into slices, and cut onions into cubes.
2. Pour two tables in an open slow cooker. Prepare the soup program for 25 minutes;
3. The oil is hot - Stir the meat into one piece. It is not necessary to put everything in one go, or else it is not required, but it will delete,
4. Add carrots and onions after 10 minutes;
5. When the cooking is over, add salt, add spices to pilaf, two tablespoons of garlic, put washed rice over it.
6. Pour boiling water for half a liter (water should be small; cover one and a half to two cm);
7. Make the program "Pilaf";
8. When the work is done, open the lid, put on a pair of white soup pans, hit the rice with a wooden stick and leave in the oven for another twenty minutes.

In addition to dried fruits.

You can make a vegetarian pasta dish in a slow cooker, as well as a delicious meal with dried fruits. Instead of meat, you only need to place vegetables or dried vegetables with ribs and reduce the roasting time to 5 minutes.

Ladies are often surprised, they are looking for recipes, how to cook pilaf at home, try it out, practice to make it tasty, take a bit of time to cook. In our era of diversity and food access, you can cook a meal of any nationality or create your own signature recipe for this dish.

How to cook a pie.

You need to choose the right rice, meat, foods to cook the sweet potato. For example, Asian cooks say that the best lamb fat is in an open fire, iron bowl, and that only one person should cook. However, this does not mean that timber can be made from other ingredients in the home. To date, there are many recipes that prove this.

What you need for a pile.

Classic real plywood made from lamb. Usually use a broom, ribs, shoulder pad or lamb's back. However, other types of meat can be used as part of the meat - even pork, beef and poultry, as is done in Eastern, Central Asia. This diet has a high nutritional value, and it directly affects the overall calorie content of meat.

According to the ancient recipe, Uzbek Pilf cooks food on animal fat, for example, on boiled lamb, and in non-vegetable oils. The smell and taste of vegetable oil can ruin the taste of other ingredients. It is often used to mix animal and vegetable fat, which increases the likelihood of products.

The key to the recipe is spices. This is a creative process, and the combination of spices and spices determines the aroma completely. However, there is a basic set that includes barley, fresh pepper in the pond or in the basement. To add the aroma to the dish, it usually includes zera, sunny hops, garlic, thyme, corridor. Saffron, a traditional gold color, is sometimes added to these spices.

In addition to meat and cereal, it includes traditional vegetables, sometimes dried fruits. Typically they add twisted carrots to the bowl. In the Caucasus and in India, this vegetable is never used. They have also made whole garlic clove sliced ​​from the mud. Adding dried fruits will eliminate the taste, and in some recipes you will find dried apricots, cucumbers, raisins, figs. Meat and vegetables are stored after cooling. Creep must be specified separately.

How to cook a messy pie

It is best to use long grain cereals with low fat content to make the apple taste good. Tajik and Uzbek varieties are very good - Algin, Oshfar, Izizra, Kjaj. You can also use Arabic, Italian and Mexican rice to cook palladium. All of these types are solid and do not lose their shape during prolonged heat treatment.

Other species are lighter, and can cling to each other during cooking. If you decide to use one of the soft rice fields, you will need to remove the steak as much as possible, which will make it a pilaf grid. To do this, change the water periodically, soak it in cold water. Barley, wheat, corn, and even peas can be used instead of rice to enhance the flavor.

Pilaf for cooking equipment

Can't make the right pile "wrong" food. Normally, it is cooked on the bottom with a metal-iron feeder or aluminum bowl. How to cook the right foods without the right foods? In the worst case, the county can be replaced by the Lingenbury or deep bottom of the pot. Such foods do not allow the grain to burn, it gradually weakens and similarly cooks, in contrast to the produce produced, French bakeries, junk pancakes.

Pilaf Recipes

The best recipes for pilaf are based on individual or family taste choices. At first, you can safely experiment with meat, vegetables, dried fruits, spices, spices, and cooking ingredients. It can help with detailed descriptions of the recipes and the availability of photos, as well as related sites, as well as books that often provide a wide range of photography and cooking options. Over time, you will find the best recipe in your comments in trial and error or create your own recipe.

Uzbek Pilaf.

• Cooking Time: 2 hours 30 minutes.
• 10 crops in one container.
• Calorie content: 1000 kcal per 100g.
• Food: Uzbek.

Pilaf is considered a traditional meal of Uzbek food. A lamb is used to create a Uzbek or Samarkandel Powder. Eastern people are famous for their hospitality, and the key is table decoration. This dish is perfect for the festival. The setting includes high levels of vegetable oil, so it is a high nutritional value. You can decorate the dishes with spices (berry, garlic), and your pipe is no different from photos on the Internet.

Resources.

• Rice - 1 kg;
• Lamb - 1 kg;
• Carrots - 1 kg;
• Sunflower oil - 300 ml;
• Onions - 4 pcs .;
• Dry hot pepper - 2 pcs .;
• Garlic - 2 pcs .;
• Dried Barrod - 1 tbsp. L.;
• Zera - 1 tbsp. L.;
• Coriander (seeds) - 1 tsp;
• Salt to taste.

Cooking method;

1. Rinse the rice in plenty of water, rinse the lamb well.
2. Add the onion and carrot. Slice the onion into thin half rings and carrots into finger-thick bars. If you do not pull the garlic off the dough, chop the top clay.
3. Heat a bowl, then pour in the oil. When the oil is hot, add the remaining chopped onion into the sauce and fry it until it is crisp and then remove - no longer needed.
4. After you have set up the Zyrivak (Base). To do this, chop the onion, then add the meat over it, stirring until a characteristic cream is visible.
5. Place the carrots, add without stirring for three minutes, then mix everything, cook another 10 minutes.
6. Brush with a zest and chop with a finger or a fork, add zirvac, then add berry, salt to taste.
7. Reduce heat and cook until carrots are soft.
8. Pour boiling water over a 2cm layer, add warm pepper, reduce heat and let stand for 1 hour.
9. Drain the water from the grain, place it on a layer of zervac, then pour the boiling water over the baking tray to cover the rice.
10. Once the water is absorbed, place the garlic on the rice, and cook until the rice is cooked.
11. Turn off the stove, cover a flat plate and cover with a lid, wash for 30 minutes.

Azerbaijan Pilaf.

• Cooking Time: 1 hour 20 minutes + 2 hours.
• In one container - 6 people.
• Calorie content: 100g 280 kcal per 100g.
• The purpose is: for lunch, dinner.
• Food: Azerbaijan.
• The complexity of the preparation is difficult.

The recipe and technology are very different from the Uzbek pile preparation. The greens of this dish are prepared in a bowl separate from the vegetables, spices. The basis may be very different, for example, lamb, chicken, game, fish, eggs, vegetables, fruits and milk. Dried fruits, fruits, and fresh herbs are often added to recipes: meth, turmeric, tarragon.

Resources.

• Sheep - 700g;
• Long grain rice - 700g;
• Butter - 200g;
• Dried apricots - 150g;
• Raisins (no seeds) - 100g;
• Dried pumpkins - 100g;
• Cake - 100g;
• Onions - 2 pcs .;
• Chicken eggs - 1 pc;
• Terminal - 1 tsp;
• Salt to taste.

Cooking method;

1. Pour the rice in cold water, add a little salt, leave for about 2 hours.
2. Cut the lamb into pieces weighing 50 grams. Soak in salt water, remove foam when boiling.
3. Wash dried fruits under boiling water, then pour boiling water for 10 minutes. Chill for 5 minutes. Discard the skin under a cold water stream and remove the skin. Dip the sliced ​​pieces in clean water and cook for 7 minutes. At low heat.
4. Chop onions, cut into slices.
5. Heat the pan, heat the butter in half. Pour the onions until golden brown. Drag the dried fruits, add them to the pot and then place the meat. Bake occasionally and simmer for 15 minutes. If the liquid passes quickly, add boiling water if needed.
6. Boil the rice bowl, pour in a little salt water, do not melt. Throw it in a jar.
7. Mix 5 tbsp in a separate container. l Add chicken, cooked long chicken with chicken eggs.
8. In a separate bowl, butter melts (leave about 5 grams), using salt and turkey microwave or water bath.
9. Add a bowl or a thick bottom pan with the remaining butter, and place the egg-rice mixture on the bottom. After cover, cover the rice grains, rub each layer with melted butter and spices.
10. Using a small bowl, cover the plate, cover and chill and create with a small press.

Tajik.

• Cooking Time: 2 hours.
• In one container - 6 people.
• Calorie content - 100g 230 kcal per 100g
• The purpose is: for lunch, dinner.
• Food: Tajik.

The difference between the Tajik pilaw is found in the variant - devzira. This is one of the simple recipes to cook spicy food. Of the spices mentioned, only zera was used. Pigf food packages are usually prepared from lamb. This simple, but very satisfying meal provides good energy throughout the day.

Resources.

• Devizra Rice - 600g;
• Lamb (filler) - 600g;
• Carrots - 600g;
• Onions - 2 pcs .;
• Garlic - 2 pcs .;
• Zara - 1 tsp;
• Vegetable oil, salt - to taste.

Cooking method;

1. Chop the vegetables, cut the onions into rings and cut the carrots into large pieces.
2. Soak the beans in cold water for half an hour. Chop the spoon and cut into random pieces.
3. Trim the cooking pan, pour in vegetable oil and add the onions, then add the meat to the onions. When the meat is tender in all directions, add the carrots, and cook until melted.
4. Pour half a cup of boiled water into a saucepan, sprinkle well with salt, sprinkle with garlic and bring to a boil.
5. Remove garlic and sprinkle with pre-made rice. Distribute and check for the liquid to cover it slightly. Simmer over medium heat for 10-15 minutes.
6. After 10-15 minutes, re-add the garlic and season with zera. Cover the pan and cook another 20 minutes. At low heat.

Sheep

• Cooking Time: 2 hours.
• Servers in one container: 20 people.
• Calorie content - At 145g 145 kg.
• The purpose is: for lunch, dinner.
• Food: Caucasus.
• Preparation Difficulty: Easy.

With the exception of special spices, vegetables and dried fruits, a simple fly is prepared quickly, but the taste and high nutritional value are not lost. A sheep is a fat person, so when it comes to cooking you need to control the amount of other fatty acids, otherwise one portion may exceed the average daily life of a person.

Resources.

• Baked lamb - 1 kg;
• Rice - 400 g;
• Water - 2L;
• Carrots - 3 pcs .;
• Garlic - 2 pcs .;
• Onions - 3 pcs .;
• Sunflower Oil - 100 ml;
• Ground red pepper, salt to taste.

Cooking method;

1. Heat a bowl, pour in the sunflower oil, and fry the lamb over high heat.
2. Chop the vegetables, cut the onions in half rings, cut the carrots with a spoon or stick.
3. Transfer the onion to the meat, boil for 10 minutes, then add the carrots and simmer for 25 minutes. Occasionally moderate.
4. Add the salt content of the coals, add the red ground pepper and add the chopped garlic heads in the middle.
5. Chop the beans and distribute equally over the heat.
6. Pour the bowl with warm water to make it level 1 cm above the floor.
7. Cover and cook for 15-20 minutes.

From chicken

• Servers in one container: 12 people.
• Calorie content: 165 kcal per 100g.
• The purpose is: for lunch, dinner.
• Food: Russian.
• Preparation Difficulty: Easy.

Due to a good diet and a healthy lifestyle, chicken has become one of the most popular nutritional supplements. You can reduce calorie content and balance BZHU with the "right" grains and poultry help. Easy Recipes to Eat Chicken provides healthy and nutritious food that can be safely and safely eaten for you and your family.

Resources.

• Chicken (leaf) - 700g;
• Baked rice - 450g;
• Carrots - 200g;
• Sunflower Oil - 150 ml;
• Water - 1L;
• Onions - 1 pc;
• Garlic - 2 pcs .;
• Ground red pepper, salt to taste.

Cooking method;

1. Chop the bowl, pour all the sunflower oil and warm well.
2. Dip the chicken pieces into a bowl, chop on all sides, then remove the finished pieces and discard the raw.
3. Pour the onion into the oil in the meat, then add the carrots and the chicken, not over medium heat, stirring constantly.
4. Pour the mixture in hot water, add the chopped garlic and pepper, and let simmer for 10 minutes to raise the level 1 cm above the floor.
5. Add one teaspoon of salt and place the washed grain.
6. Pour the whole mixture with boiling water and mix well, cover the bowl with a lid and cook until halfway through the grain.

How to cook fruit rolls.

• In one container: 4 people.
• Purpose: For breakfast, lunch.
• Food: Tatar.
• Preparation Difficulty: Easy.

Fruit Pipe Recipe is a Tatar meal. In addition to dried fruits in the ancient version, white sugar (sweet spices) and wheat flour were added, but without these components the dish would never be lost. Sweet fruit is ideal for children who don't like whole grain cereals as a healthy snack. Adults are not recommended to eat this meal for dinner - tasty snacks are great for eating in the morning. The dish is kept in a low-pressure cooker or pan.

Resources.

• Rice - 200g;
• Water - 200 ml;
• Raisins - 100g;
• Pumpkins - 70g;
• Dried apricots - 70g;
• Figs - 70g;
• Carrots - 1 pc;
• Vegetable oil - 2 tbsp. L.;
• Turmeric - 0.5 tsp

Cooking method;

1. Boil the vegetables. Cut the carrots into a cube or in any convenient way.
2. Pour the vegetable oil into the bottom of the bowl, add chopped carrots and raisins.
3. Pour pumpkins, dried apricots and figs, sprinkle on top of raisins and sprinkle with tomatoes.
4. Pour in a little salt water.
5. Turn on the slow cooker in Pilaf mode for about 30-60 minutes. The speed of cooking depends on the types of grains.

Pig

• Cooking Time: 1.5-2 hours.
• In one container: 4 people.
• Calorie content: 100g 205 kcal per 100g.
• The purpose is: for lunch, dinner.
• Food: Uzbek.
• Complexity of the event: Medium.

Uzbek foods often use pork. This is a variety of fatty meats, so the nutritional value of the pork with the pumpkin is higher than other types. The recipe includes a set of standard vegetables and spices, but the combination with pork gives the site a completely different flavor. It's best to eat pork at lunchtime, and limit yourself to a simple salad - for dinner.

Resources.

• Rice - 200g;
• Pork - 200g;
• Onion - 200g;
• Carrots - 200g;
• Vegetable oil - 40 ml;
• Garlic - 1 carrot;
• Salt, black pepper - to taste.

Cooking method;

1. Pour into vegetable oil and chop well.
2. Chop the meat into portions and fry it on all sides until cooked.
3. Cut the onion into half rings and place on top of the meat.
4. You can cut carrots in any convenient way or paint them on fine green.
5. Add the carrots to the pot and simmer until cooked.
6. Pour the washed grain, fill the mixture with warm water. Two fingers above the future.
7. Season with salt and black pepper.
8. Within 10-15 minutes. Until the rice is ready, sauté the garlic for use.
9. When the water is boiling, turn off the pan, cover the pan with a lid and release the bowl.

How to cook pilaf without meat.

• Cook time - 30-60 minutes.
• 10 crops in one container.
• Calorie content: At 100 kg. 63 kcal per 100g.
• The purpose is: for lunch, dinner.
• Food: Russian.
• Preparation Difficulty: Easy.

Many people ask how you can cook pilaf without meat. Such recipes can be described by vegetarian diets, they are prepared during fasting and people who follow a low-calorie diet. Low fat fat can be given to children. Non-perishable vegetables such as tomatoes, bell peppers, etc. are stored in rice cereals, so light rice with vegetables is hidden under the prefix. The time it takes to cook a pie depends on the variety of ingredients and rice.

Resources.

• Rice - 400 g;
• Carrots - 1 pc;
• Onions - 1 pc;
• Garlic - 3 slices;
• Vegetable oil - 20 ml;
• Water - 2L;
• Salt, pepper - to taste.

Cooking method;

1. Chop the vegetables and chop the onion well, chop the carrots or bake.
2. Heat the oil in a deep frying pan and transfer the vegetables.
3. When the vegetables are reduced in volume, add the grains and lightly grease.
4. Pour the mixture into the water, add salt, garlic, pepper mixture.
5. Bake under the lid until beans are ripe.

How to cook piefish with long grain rice

• Cook time: 60 minutes.
• In one container: 4 people.
• Calorie content: 100 kcal per 100g.
• The purpose is: for lunch, dinner.
• Food: Russian.
• Preparation Difficulty: Easy.

When cooking, the biscuit should not lose its shape. There are several exceptions to this: rice grains. The grain has a long shape and transparency. You can cook your stew with chicken, pork or lamb. This variant goes well with a variety of vegetables and spices. Long grain rice does not require special preparation.

Resources.

• Long grain rice - 200g;
• Chicken (leaf) - 200g;
• Water (soup) - 1 l;
• Vegetable oil - 40 ml;
• Carrots - 1 pc;
• Onions - 1 pc;
• Garlic - 1 carrot;
• Spices for pilaf, salt - to taste.

Cooking method;

1. Boil the vegetables, pack the eggs, and drop them into the colon.
2. Heat the coals and pour vegetable oil in them.
3. Next, you need to cut vegetables and poultry into sections.
4. Fry the meat first, then drain the vegetables.
5. Return the chicken to prepared vegetables, cook the rice, cover with water or water and let the mixture dissolve.
6. Reduce heat, cover the bowl and simmer until cooked.

easy pork pie recipe How to cook a pie. Easy recipe for pie with pork.easy pork pie recipe

Do you want to cook this type of pipe that will always go away? Then follow this recipe and only pilaf will be fun! This recipe will help you learn how to cook rice to keep it well, not to burn, and to turn to porridge. In this busy time it takes a little while for you to be in the kitchen and cook. Pilaf, sets up automatically after a specific event, and just wait and rest.

If you still don't know how to cook, make sure you learn. Of course, there are many recipes for pilaf and everyone will tell you what's the right one. Yes, everyone is basically right. One person cooks that way, and another man does. I suggest the same basic recipe for Pilf, which is best suited for most of the people who are cooking in a gas or electric oven. In open flames, raisins, raisins, peas and fats may seem more real to one person.

Yes, yes, but where is the big hook, open fire, lamb and strawberry for cooking dinner? I think this is accessible to all. At home, we can usually cook regular pie, though it is sad to call it usually. After learning how to cook, it's now a delicious and amazing Pilaf. Try it and cook it, I'm sure everything will work!

Pilaf products for cooking

• Rice - 2 glasses;
• Meat - 400 grams;
• Onions - 2-4 pcs .;
• Carrots - 2-4 pcs .;
• Eucalyptus leaves - 3 pcs .;
• Garlic - 3 slices;
• Allspice - 3 pcs .;
• Zira - 1/2 teaspoon;
• Salt - to taste;
• Vegetable oil - to bake;
• Ground black pepper;
• Drinking water - approximately 5 glasses.

Recipe for Pilaf's Recipe

First we need a piece. In this case, pork was for me, but the most delicious paddle is from cattle or sheep. Wash the meat thoroughly and avoid films if necessary.

Now cut the meat into small cubes. I love that the meat is nicely sliced ​​into a pie, but sometimes they just want big pieces. In principle, cut as you wish.

Put the meat in a hot bowl to bake the vegetable oil. Vegetable oil can be substituted for your province or fat.

Pour the meat into the saucepan and heat it over high heat until the cream melts. It is not necessary to turn it on and keep the event from within - we just need a golden cream.

Onions, wash well and cut into large half rings. When the meat is cooked, add the onions to the meat bowl, reduce the heat to medium. Then mix well and bake until light golden brown.

Dip the carrots in a small saucepan, wash and chop. If anyone believes that carrot should be cut into pieces in pilaf - please! I like it more like small cubes. They are spread all over the Pallaf and I think I look more efficient than this paddle. Add the carrots in meat and onions and over medium heat.

Add everything well, add spices: bay leaf, pepper and zest. If one of the other uses spices, use it. For example, I don't always put zara - it has a unique scent of the East. With it, Pilaf seems to have been more adapted to me, but this is not always required. Obviously, it depends on the eating habits of each person and their taste preferences.

After you have added spices, pour and pour a glass of drinking water. Bring all to a boil and reduce the heat. You got Zervak ​​- that's the name of a pilef foundation. Some are named for the pilaf zebrak etc. - These are already local variations and accents.

For about 5 minutes, pour the zizvac on a small fire under the puddle lid, then gently warm it with a little soup - it should be a little salty. This salt should be enough for rice and water, later.

Then rinse the quarter well. Ideally, you should wash all the flour from it and the water should be clear when washing. Now carefully spread the rice over the entire plane and place the rice in the kitchen on the Zervak, but don't mix! Take a sealed spoon or bowl and pour in 2 cups of rice with 4 cups of rice water. Rice - less water. Water is not taken into account in Zarvak. Be sure to pour the water carefully so that the liquid rice does not mix with the meat. Rice should lie on the top layer of a zervak.

Close the bowl with a lid and bring to a boil over high heat.