Want to cook an unusual, but very interesting pilaf? Try pilaf with chickpeas. It can be meat and lean, but whatever this dish is, it will surprise guests with a purely oriental touch. In addition, such pilaf is healthier - chickpeas, or Turkish peas, as it is called in the Middle East, helps lower cholesterol in the body.

How to soak chickpeas for pilaf

The bean culture of chickpeas differs in preparation from cereal rice. Rice is cooked for about 30 minutes or a little more, while chickpeas need at least one and a half hours to fully cook. Therefore, the cooking of peas is accelerated by preliminary soaking. This is done one day or, in extreme cases, 12 hours before the start of the process.

Chickpea consists mainly of vegetable protein, which, when combined with water, gives quick acidification of the liquid. Water needs to be changed periodically, pouring fresh peas. Soak the chickpeas at the rate of: four glasses of water per glass of pea.

Tip: If you put the soaked chickpeas in the refrigerator, then the infusion does not turn sour. Such a concentrated infusion is useful for washing; it has a good effect on the skin, cleansing, rejuvenating and refreshing it.

Uzbek pilaf with chickpeas

Such pilaf is traditionally prepared in Tashkent, Samarkand and Ferghana. If you want to make a real Uzbek pilaf with chickpeas, buy high-quality and bright peas.

 

In any region of Central Asia there is a version of pilaf. It depends on the rice grown in the area, because the Uzbeks from ancient times used the products that were at hand to prepare the dish. Therefore, most often, Devzira (a local variety of rice), Uzbek yellow carrots were used (there is nothing special in it, except for a lower price and tradition to interfere with two varieties of carrots in pilaf). Plus onions, lamb or beef (mainly Muslims live in the country), as well as some spices.If you see a recipe for a real Uzbek pilaf with caraway seeds, dill, finally, with bay leaf and other spices, do not believe it! The Uzbek pilaf is cooked only with a limited composition of spices.

For this reason, you should not purchase ready-made sets for pilaf, but rather buy separately:

  • Zira
  • barberry;
  • red peppers;
  • garlic.

Many add raisins for sweetness. Everything, nothing else is put.

Now about how many products you need to cook on pilaf with chickpeas. This is about a pound of meat, the same amount of carrot and rice, a couple of medium-sized onions, a head of garlic, 150 grams of fat tail, 200 grams of dried peas, half a glass of vegetable oil, a pinch of zira and a handful of barberry.

Cooking.

  1. Soak chickpeas in advance.
  2. Cut meat into small pieces, kurdyuk.
  3. Chop the onion into half rings, cut the carrot into medium strips.
  4. In a cauldron, heat the oil to a bluish haze, put fat in it and melt it to the cracklings. Remove the greaves.
  5. Fry the onion to become a little brownish.
  6. Add meat to the onion and quickly fry, achieving an even beautiful crust.

Do not be afraid that the onion will be overcooked or burned. The temperature of the oil will drop sharply when the meat is dipped, the onion will simply boil in the meat juice, and cook properly.

  1. To salt.
  2. Add carrots and soaked chickpeas to the meat component. Lightly fry, sprinkle barberry and zira, pour boiling water so that the water completely covers the zirvak. Cover and leave to boil for about 40 minutes. Rule: the longer the zirvak is cooked, the richer, more aromatic the resulting dish turns out.
  3. Rinse and soak rice in salted water. This is an important point - the less starch remains in the rice, the greater the likelihood that the pilaf will be loose, light, not stick together when cooking.
  4. In the finished zirvak put garlic, having cleaned the head of external scales, a whole hot pepper, raisins, pour rice. Pour boiling water until the cereals are completely covered.

Tip: It is usually recommended to pour water two fingers above the rice. This is not entirely true, because the surface area of ​​the cauldron is not taken into account (there is a difference between the plane of the ducklings and the pan), the degree of rice soaking, and finally the width of the fingers. So it’s better to fill up and add liquid later than to pour and get a viscous porridge.

  1. Put the cauldron on the strongest fire, bring to a boil and reduce the heat. After the water boils, and the rice is almost ready, rake it to the center, cover the cauldron with a dry towel, install a lid on top, turn off the heat and let the dish fry.

Recipe from Stalik Khankishiyev

Any dish from Stalik Khankishiyev is a culinary work of art. With chickpeas, he cooks also very tasty. Like everything that this connoisseur of national cuisine does, this pilaf has its own characteristics.

First of all, proportions. The law of Stalik - pilaf does not have to have a lot of meat, Uzbeks do not put meat at the forefront. But carrots need a lot. But all the same, usually a kilogram of meat is taken, as much as rice and carrots, but onions are very few - a couple of onions, just to create flavor and color. Pilaf color, contrary to popular belief, gives onions, not carrots, as many people think. Carrots give a special aroma and sweet pilaf. That is why Stalik advises her to take the hardest, thickest so that she does not become limp during cooking, and not young. But yellow or normal - to choose which one you find.

Take chickpeas at random. If you love him - take it more, you are not sure - half a glass is enough. Stalik calls this pilaf Samarkand, which means that, in addition to chickpeas, it contains large pieces of meat.

Then everything is done like this.

  1. Soak the washed rice.
  2. In a cauldron, melt 350 g of fat tail fat, remove the greaves. If not, take vegetable oil. Or you can add oil, and take lard for flavor.
  3. In a hot fat, dip one onion and fry heavily, almost to black. This tradition dates back to the times of cottonseed oil, the specific taste and smell of which was beaten with onions. Now they are doing this rather for deliberate aromatization of the oil.
  4. Throw onion.In the butter, put coarsely chopped pieces of meat and at the same time - two onions chopped in half rings. Stir fry until golden brown. To salt.
  5. Put half the chopped carrots, chickpeas, then barberry, pepper, carrots again. Sprinkle with zira.
  6. Pour in one and a half glasses of water and simmer under the lid for 20 minutes. Try zirvak for salt - it should be quite brackish, so that it is enough for rice.
  7. In a zirvak, put rice thrown back from the water, add water so that it does not even cover the rice. Cover and cook over low heat. The secret of Stalik is that water is absorbed into the grits, it swells, and so that this happens evenly, rice is shoveled without affecting the zirvak periodically, holes are made in it for steam to escape.
  8. When the water has evaporated, the rice easily flies off the slotted spoon, you can cover it and turn off the fire.
  9. When serving, rice does not mix, first put cereal, then carrots with chickpeas, at the end - meat, a piece on the edge of the plate, a cutting knife is served to it.

Read also:Uzbek pilaf

In a slow cooker

In a slow cooker, crumbly pilaf is obtained, and it is cooked like this.

  1. In a multicooker bowl, heat 50 g of oil in the frying mode.
  2. Fry one large onion and after a pound of medium-sized chopped meat - beef, lamb, pork.
  3. Add spices a couple teaspoons of barberry, a spoonful of saffron, a little pepper and salt.
  4. Pour chopped carrots, stewing for 15 minutes.
  5. Put the washed rice, pour 800 g of water, put to cook in pilaf mode for 40 minutes.

Dish with chickpeas and chicken

You can also cook pilaf with chicken. For 600 g of chicken, you need a glass of rice and chickpeas, a couple of carrots and onions, garlic, pepper and spices.

Vegetables and meat are fried in a slow cooker, soaked peas are added to them, then rice, everything is filled with water, salted, spices are placed and everything is cooked on pilaf mode. Pilaf is fast, juicy and tasty.

With prunes and duck breast

 

Piquant taste in pilaf with duck and prunes. For him, you need a fleshy duck, duck fat. In a small amount of vegetable oil, fat and fat from the skin are melted. After taking out the roast, put the onion half rings in it and fry until transparent. Add the chopped breast, fry, pouring a mixture of honey (2 tablespoons) and 1 orange. We put prune cut into strips on meat. Next comes the soaked chickpeas, which we cover with a layer of boiling water and let it cook for half an hour, then slices of orange and soaked rice are placed. Add water and cook until tender over low heat.

Tasty recipe:pilaf in a slow cooker with chicken

Products:

  • 1 kg of duck;
  • some butter and duck fat;
  • 250 g of prunes;
  • a glass of chickpea;
  • 2 onions;
  • a couple of oranges;
  • honey;
  • salt, spices;
  • 1.5 cups of rice.

Vegetarian pilaf with chickpeas

Even meat lovers enjoy a vegetarian pilaf with chickpeas. He is satisfying, light, unusual. Lenten pilaf is easy to prepare. Soaked chickpeas in advance, before cooking rice. Then the carrots are fried in oil with straws. Then onion is added to it. Put spices and chickpeas into the fried onions, then add rice, salt (about one and a half tablespoons), pour boiling water to cover the rice, and put on the smallest fire to boil. Readiness of pilaf is determined by tapping: if rice tapping with a slotted spoon responds with a dull sound, it is ready.

Products:

  • 2 cups devzira or basmati;
  • half a glass of chickpea;
  • 2 onion heads;
  • 3 root crops of carrots;
  • a glass of oil;
  • head of garlic (optional);
  • zira, barberry, turmeric, salt.

Sometimes soy meat is added to lean pilaf with chickpeas.

It is interesting:spices for pilaf

Cooking in Indian

This is pilaf with boiled rice and chickpeas.

Components:

  • 1.2 l of milk;
  • 2 l of water;
  • 0.4 kg of basmati;
  • 0.4 kg of carrots;
  • 2 cups boiled chickpeas;
  • 120 g ghee;
  • 150 g roasted peanuts;
  • 250 g turnip onions;
  • 3 cloves of garlic;
  • 50 g of fresh ginger;
  • some cardamom, cinnamon, turmeric, several cloves, hot pepper;
  • mint greens, cilantro;
  • 3 tbsp. tablespoons of sugar, salt.

Technology:

  1. The chickpeas are boiled until tender, the rice is soaked and washed.
  2. Water and spices are added to milk (1 l), everything is boiled.
  3. In the milk mixture, rice is boiled, reclined.
  4. Greens chopped and mixed with rice.
  5. Garlic with ginger is ground in a blender.
  6. Garlic dressing with ginger is fried in hot oil, chili pepper is poured. Diced onions are placed there and passaged.
  7. Carrots are added, then chickpeas, everything warms up well. Then it fits into a heat-resistant form, oiled and sprinkled with flour.
  8. Layers of rice, vegetables with chickpeas are put in the form, rice is again, everything is poured with sweetened milk, sprinkled with turmeric. Bake pilaf for a quarter of an hour. When serving, the slightly cooled pilaf is turned over to another dish and served with lime slices as a decoration.

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