A properly cooked pilaf without meat, in taste, is not inferior to the traditional Uzbek pilaf.
Meat can be replaced with mushrooms, or soya product, which can be purchased at any store.
Pilaf without meat - the basic principles of cooking
Vegetarians, as well as those who fast, can cook pilaf without meat. At the same time, the taste of the dish will not suffer at all, but will only win.
To cook a delicious pilaf without meat, you need to choose the right rice cereal. Long grain rice is best for this. It is washed in several waters, after which it is soaked for some time in cold water so that it turns out to be friable during the preparation process.
To make pilaf, and not porridge with spices and additives, cook it only in a cauldron or other cast-iron bowl. A lot of vegetable oil is poured into the cauldron and it is well heated until light smoke appears.
Vegetables are peeled and chopped. Chop the carrots in small pieces. Onions are cut into cubes or half rings. All this is spread in hot oil and fried until golden brown. Season the roast with spices. Spread in a cauldron, pre-soaked rice and pour it with boiled water or broth. A whole head of garlic is placed in the center without peeling it. The cauldron is tightly covered with a lid and brought to a boil, then twist the fire to a minimum and simmer for forty minutes.
Ready pilaf without meat is carefully mixed with a wide spatula and spread on a wide dish with a slide.
Recipe 1. Pilaf without meat
Ingredients
a glass of rice cereal;
salt;
large onion;
8 g of spices for pilaf;
large carrot;
50 g butter;
head of garlic;
80 ml of sunflower oil.
Cooking method
1. Wash rice several times in cold water. We clean the vegetables and wash them. We chop the carrots and onions in small pieces.
2. Put the cauldron on the fire, pour in sunflower oil and warm it well. We spread the chopped vegetables into the cauldron and fry until soft. Add butter.
3. Once the butter has melted, mix everything, and put rice on the vegetable fry. With a wooden spatula, level the surface, salt and season with spices.
4. Pour the contents of the cauldron with water so that its level is one and a half centimeter higher than rice.
5. Remove the top, dirty husk from the head of garlic, wash it and immerse it in the center of the pilaf. We cover the cauldron with a lid and bring the contents to a boil, then reduce the heat and simmer the pilaf for another 25 minutes. Ready mix pilaf. We get the head of garlic and peel. We spread the teeth on plates with pilaf.
Recipe 2. Spicy pilaf without meat
Ingredients
200 g long grain rice;
1.5 liters of boiled water;
1 carrot;
80 ml of sunflower oil;
2 onions;
15 g of salt;
3 heads of garlic;
10 g of dried paprika;
20 g dried barberry;
20 g of zira.
Cooking method
1. Peel and wash the carrots and onions. Chop the onion into small cubes. Cut carrots into thin sticks.
2. Heat sunflower oil in a cauldron, put chopped onions and carrots in it. Fry, stirring constantly, for seven minutes.
3. Add zira, paprika and barberry to the cauldron. Salt the contents and simmer all together for a couple more minutes.
4. Sort the rice and rinse it under a stream of cold water. Send rice to the cauldron to the vegetables and mix well. Put it out for about three minutes. Pour in boiling water so that the water completely covers the rice.
5. Remove the top husk from the heads of garlic, wash them and drown in rice. As soon as the water begins to boil, twist the fire, cover the cauldron with a lid and cook the pilaf on low heat for half an hour. Gently mix the prepared dish and serve as a side dish for meat or fish dishes.
Recipe 3. Pilaf without meat with dried fruits
Ingredients
two glasses of rice;
drinking water;
medium carrot - 4 pcs.;
iodized salt;
bulb;
dried barberry - 20 g;
vegetable oil - 70 g;
dogwood - 80 g;
zira - 5 g;
prunes - 10 pcs.;
raisins - 80 g.
Cooking method
1. Peel vegetables and rinse them well. Chop the carrot with an oblong straw. Finely chop the onion.
2. Rinse the dried fruits well and scald them with boiling water.
3. Pour oil into a cauldron and warm it well. Put chopped onion in a cauldron and fry it until golden brown. Then add the carrots and continue to fry until it becomes soft.
4. Now add zira and dried fruits to vegetables. Stir and cook over low heat for another three minutes.
5. Sort the rice and rinse well under running water. Pour it into a cauldron and pour boiling water so that the liquid level was one and a half centimeter higher than rice. Cook over high heat until half of the liquid has evaporated.
6. Using a spatula, form a slide from rice, cover it with a deep plate and close the cauldron tightly with a lid. Twist the fire to a minimum, and continue cooking for another half hour. Turn off the fire. Carefully remove the plate and mix the pilaf. Close the lid again and cover with a towel. Leave to insist for half an hour. Put the prepared pilaf in a slide on a wide dish and serve with fish or meat.
Recipe 4. Pilaf without meat with chickpeas
Ingredients
half a kilogram of long-grain rice;
salt - 15 g;
chickpeas - half a glass;
barberry - 20 g;
average carrot - 3 pcs.;
zira - 10 g;
two large onions;
ground red pepper - 5 g;
garlic - head;
soy meat - a glass;
vegetable oil - 250 ml.
Cooking method
1. Chickpeas are well washed and soaked for a day. Every six hours we change the water so that it does not sour.
2. Rinse the rice under the tap until the water becomes clear. Fill with clean water and leave to swell.
3. We clean vegetables and wash. Cut the carrots along. We cut each half along the plates and shred diagonally with thin strips. Onion cut into half rings. 4. Pour a glass of sunflower oil into a cauldron and heat it over intense heat until light smoke appears.
5. Put the carrots in the butter and fry until the butter turns orange and the carrots are covered with a golden brown. Add onions to the carrots and continue to fry over high heat until it is browned.
6. To vegetables we add cumin, ground red pepper and barberry. We spread dry soy meat and chickpeas. Mix and put rice. We distribute it over the vegetable fry and level the surface with a spatula. We stick a head of garlic peeled from the top husk, salt and carefully pour everything with boiling water, the water level should be a finger above the rice. Cover and reduce the heat to the minimum. Tomim pilaf forty minutes.
7. Remove the cauldron from the heat and mix the contents. The head of garlic is removed and discarded.
Recipe 5. Pilaf without meat with mushrooms
Ingredients
head of garlic;
champignons - 400 g;
salt;
two glasses of rice;
spices for pilaf;
two carrots;
zira;
two onions;
ground black pepper;
vegetable oil - 80 ml;
two tbsp. tablespoons chopped dill;
three glasses of mushroom broth;
bell pepper - one pc.
Cooking method
1. Thoroughly peel the mushrooms, wash, add water and cook for a quarter of an hour. Remove the prepared mushrooms from the water with a slotted spoon and cool. Cut them into small slices. Leave the broth, it will come in handy for us a little later.
2. Wash and chop peeled vegetables in small pieces. Cut the ponytail out of the pepper and peel the seeds. Cut it in half and grind. Pour oil into a cauldron and heat it until light smoke appears. Transfer all vegetables to oil and fry, stirring constantly, until soft. Then add the mushrooms and continue cooking until golden brown.
3. To sort and wash rice. Put it on top of vegetables with mushrooms and flatten. Pour everything with mushroom broth, salt, season with pilaf spices and pepper.
4. Cook everything on low heat for a quarter of an hour, then put a previously peeled head of garlic, sprinkle with zira and dill. Cover tightly and simmer for the same amount of time. All liquid must be absorbed into the cereal. Turn off the fire and mix everything gently.
Recipe 6. Pilaf without meat "Ararat"
Ingredients
kg of rice;
iodized salt;
700 g of fresh apples;
half a glass of almonds;
700 g of fresh quince;
300 g butter;
half a glass of dried apricots.
Cooking method
1. Thoroughly sort out the rice and wash it under a stream of cold water. Pour lightly salted water and leave to swell for forty minutes. Then fold in a colander and leave to glass all the liquid.
2. Boil water in a saucepan and pour rice into it. Reduce heat and cook grits for a quarter of an hour. Put the rice in the form of two slides on a wide dish, while one should be slightly lower.
3. Quince and apples are well washed and peeled. Cut in half and core. Slice the fruit into slices. Put them on a baking sheet and send for 20 minutes in the oven, preheated to 160 C.
4. To sort and wash dried fruits. Heat the pan over moderate heat, put the butter in it and melt. Fry dried fruits and almonds in it, stirring constantly, for about five minutes.
5. Put the baked fruits on the sides of the slides of rice. Top with the fried dried fruits and almonds. This mixture should almost completely cover the slides, except for the top. Serve hot pilaf with light fruit wine.
Pilaf without meat - tips and tricks
For pilaf, long, steamed rice is best. If you use a regular round, rinse it in at least seven waters.
In pilaf, in addition to onions and carrots, you can add asparagus beans or bell pepper.
Before pouring rice in water, fry it with vegetables for several minutes.
Mushrooms or soy meat can serve as a full substitute for meat.
Before boiling, cook pilaf over high heat, then twist it to a minimum and bring rice to readiness.
