Uzbek pilaf from buckwheat with meat: interesting recipes

This dish slightly resembles the usual porridge from buckwheat.

But Uzbeks have long acquired the experience of making pilaf with ingredients that serve as substitutes for rice or meat. So, for example, pilaf with homemade sausage, egg, pilaf from noodles or wheat. The most "young" is Uzbek pilaf made from buckwheat with meat: the recipe is below.

Buckwheat pilaf with meat

To prepare the dish, you need 600 grams of buckwheat, as much meat, 200 grams of onions and twice as much carrots. Fat or oil 200 grams, 2 teaspoons of salt and spices to taste.

Pilaf must be cooked in a cauldron. It is necessary to heat 160 grams of butter in a cauldron, you can combine vegetable with cream, add onion, cut into half rings. Meat cut into cubes, about 2 by 2 cm. After the onion received a golden hue, add the meat and fry.

When the meat is brought to half-ready, add carrots cut into straws. All mix and pour a liter of water. After boiling, fall asleep salt and spices. Cover the lid and cook for another hour the contents of the cauldron.

10 minutes before the boiling process is over, we pour the buckwheat into the pan, where the remaining piece of oil was preheated. When passaging the cereals, it often stir.

We fall asleep fried croup in a cauldron and topped with warm water. The quantity is determined by eye, it should be above the cereal by one and a half centimeters. Cook the pilaf over a large fire without covering the lid with a lid, so that excess liquid evaporates.

Periodically you need to mix the buckwheat layer. After the water is boiled, the pilaf will be almost ready. Kazan cover and on a small fire cook for another half an hour.

After the allotted time has expired, the pilaf needs to be mixed and can be served on the table. Bon Appetit.

Variant of buckwheat pilaf with mushrooms and celery

You will need:

200 g buckwheat.

300 g of celery roots.

3 bulbs.

3 carrots.

300 g of champignons( can be replaced with other mushrooms).

50 ml of ras.oil.

4 cloves of garlic.

Half the bunch of parsley and dill.

Spices.

Salt.

Preparation:

Carrots cut into strips. Same straw strips and celery root. Chop the onions into half rings.

In vegetable oil, put vegetables out for a few minutes to soften a little.

Then mushrooms. Cut them into strips or plates. In a separate frying pan, fry them until the moisture evaporates, and the mushrooms themselves become darker.

Garlic is pressed through the press. Add it to the mushrooms at the end of frying, stir and hold for another 1-2 minutes.

Put the fried vegetables in a cauldron or a thick-walled pan.

Then a layer of mushrooms. Salt and add spices.

Top of the bowl of rinsed and washed buckwheat. Smooth the rump. Pour it with boiling water so that the buckwheat is covered by 1-1.5 cm.

Close the pan with a lid and bring to a boil over high heat. After reducing the heat to a minimum and cook until the liquid completely evaporates.

By this point, buckwheat must be ready. If not, add a little more water and continue cooking until ready.

Then turn off the fire, wrap the pan tightly with a towel and leave for 15 minutes.

Mix the ready pilaf and serve, sprinkling finely chopped greens.

Video recipes of buckwheat pilaf

Very clear video recipe for you.

Pilaf with meat and mushrooms:

Buckwheat pilaf with salmon:

Vegetarian pilaf: