Article Contents

  • 1 This pilaf - what is it?
  • 2 Features cooking multivarka
  • 3 Recipe pilaf in multivarka

Calling Uzbek pilaf typical dish is fundamentally not true.Historians agree that this dish was first prepared in ancient India and then spread throughout the world.The reason for his incredible popularity in the kitchens of all the simplicity of the preparation was the Asian region.It is not clear why the dish is not stuck in China and Japan, where rice is the main ingredient of the absolute majority of dishes.But in every country where pilaf came to taste, add to it something of their own, so today there are hundreds of variations on the theme pilaf.

This pilaf - what is it?

Today 2 share option pilaf in the culinary world.

  • Central Asian - so prepare Uzbeks, Kazakhs, Tajiks, Kyrgyz and Turkmens. And that it is the most familiar to us to taste.While there, it is likely that you have never tried a true Central Asian pilaf as not every Asian housewife knows how to cook it.The
    refore, on holidays (weddings, the birth of children) family invites ace on cooking pilaf - ashpaza, which casts a spell over a huge Kazan.Differences following dishes: it includes onions and carrots, rice (you can replace it with a mixture of pea grain, wheat, corn), other ingredients - garlic, barberry, peas.Sweet kinds of pilaf complemented by dried apricots, raisins and quince.Weight, combinable with meat, vegetables and spices is called zirvak.
  • Iran - this is prepared in Turkey and Azerbaijan. main difference is separately preparing meals and feeding grain separate parts and gars (same zirvak by Iranian-only).Composition gars much more diverse, it may include not only meat, but the fish (especially appreciated gara with salmon), eggs, fruits and vegetables.Incidentally, the fruits are part of any Iranian pilaf, use grenades, plums or prunes.Rice boiled with fat and seasoned with turmeric.
What do the differences so numerous dishes, which in many countries is called equally - pilaf?With hundreds of variations you can confidently choose their own, and safely use pilaf recipe for beef in multivarka.And your dish will be the most that neither is a real pilaf.

Features cooking multivarka

  • dish can not be called a dietary , so indulge yourself to them on weekends or holidays (by the way, in many countries is that of pilaf and considered - a festive meal).And on other days cook beef steamed or boiled.
  • sure to use spices, without them is unthinkable pilaf. Classics for him are cumin (or cumin), barberry, saffron.The latter, incidentally, does not give the dish a specific taste, but gives it a characteristic yellowness.
  • Try to cook rice with beef in multivarka with hot pepper. This ingredient - another refinement of the classic recipe.But we have to put it is not accepted, even in moderate amounts it only emphasizes the rich palette of pilaf.
  • not skimp put garlic.Take 2-3 head and barely clean peel on top, keeping them whole.In such a "format" pushes them directly into the rice itself, and remove before serving.
  • Use long-grained varieties of rice, parboiled desired.This will provide dish crumbly consistency.When buying look at the varieties devzira or scald.
  • Before laying the bowl rinse rice quality , it will take to fill it with water several times and drained, until it becomes transparent.
  • After cooking, do not rush to open and unfold multivarku pilaf dishes.Dish need to brew!Leave it for about 40 minutes in a "heating" mode.

Recipe pilaf in multivarka

So, we suggest you cook risotto with beef in multivarka recipe includes its classic

  • beef - just 700 grams of tenderloin or part of the kidney;
  • rice - 2 cups;
  • carrots - 3 root;
  • onions - 2 pcs .;
  • hot peppers - place at the request of or for the experiment.Start with a small amount - half the pod.
  • cumin - not less than 2 hours spoons;.
  • turmeric - ½ tsp;.
  • barberry - teaspoon;.
  • garlic - 3 heads;
  • vegetable oil (vegetable or a mixture of sunflower and corn) - Article 5.spoons;
  • pepper, salt.


  1. Clean the vegetables, finely chop the onion and carrot.
  2. Meat clear of veins, cut into cubes or cubes.
  3. Pour vegetable oil, warm up, put in a bowl of onions, lightly fry in the "baking" mode, then carrots, then the meat.When it changes color, season with salt and all the spices.
  4. Pour the washed rice, cover with hot water.It should be 1 cm from the top cover Fig.
  5. Slightly peeled garlic lay in rice, to the same place the hot pepper.
  6. Turn "pilaf" mode.Multivarka she will tell you about ready meals.
  7. Leave it for 40 minutes "walk" in the heating mode.
  8. Open the cover, remove and discard the garlic, Serve pilaf to the table.

As you can see, it is not difficult to cook pilaf beef multivarka.Recipes with photo in our review will allow you to do this without effort and get a delicious result.Well, who will now say that you - not a real ashpaz?Try it!