Pilaf from buckwheat: the best variations on the topic of pilaf

Pilaf made from buckwheat can be called one of the variations of cooking this dish, as the traditional way involves the use of another cereal - rice. However, on the basis of the jerry, pilau is not less tasty and satisfying. You can make it with the addition of meat, mushrooms, vegetables and other ingredients.

A few words about pilaf

What is, in fact, pilaf? This is a long-serving dish, which according to the traditional recipe will take about 4-5 hours. All ingredients are prepared in a certain sequence and laid out in layers. Served, as a rule, on a large dish and used by hands.



Its classical version assumes the following stages of preparation:

• Roasting of vegetables and meat component. First, pour in fat in a large cauldron, thoroughly heat it and spread onion, which should be roasted until a crispy golden crust is formed. Then meat is added and fried in oil. Next is carrots, cut into long slabs.
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  Note! At the very first stage of cooking pilaf care is needed - the products are turned very carefully to keep the shape of the cutting!

• The sauce is a dirwak. This is one of the main components of pilaf, since it makes it taste and aroma characteristic for this dish. Herbs, herbs and spices are added to it and then roasted products are poured in the cauldron.
• The last one is cereals. As already mentioned above, rice is placed in the original, in our case - buckwheat. The groats must be rinsed and laid flat on vegetables and meat. Then everything is poured hot water, which should cover the products by about a couple of centimeters, brought to a boil, covered with a lid and put on a small fire. With a minimum gas supply, the dish should languish for several hours.

However, depending on the ingredients that you will add to your pilaf, the specifics of its preparation will change. But in any case, the manner of execution is similar.

Recipes of buckwheat pilaf with meat

So, buckwheat pilaf with the addition of meat products is the closest to the original. Let's consider some variations of its preparation.

Buckwheat in Uzbek style

Classic pilaf is cooked with lamb. This is a rather specific kind of meat, which must be able to, first of all, choose and, of course, cook.

Note! Lamb must be necessarily fresh, still warm, as otherwise the dish will get an unpleasant aftertaste!

Ingredients that will be needed:

• half a kilo of lamb pulp;
• half a kilo;
• 4 large roots of carrots;
• 3 heads of onions;
• 200 g of fat;
• 100 ml of vegetable oil;
• a couple teaspoons of salt;
• spices, herbs.

Onions are freed from the husk and shinkuem medium in thickness semirings. In Kazan, pour in the oil and add half of the portion of fat.

Note! Fat you can use any, for example, goose or ghee!

We warm up properly the fat and put the chopped onion into it. Passivate until it becomes translucent.

Lamb is thoroughly cleaned, cut the fat and cut into a medium dice. The side of each piece should be about two centimeters. When the onion is sufficiently fried, we send lamb to it and continue to fry until the meat is half ready. Do not forget to mix.

Carrots mine, peel and shred straw. We put it into the cauldron and mix it. Pour about a liter of water and bring the contents to a boil. Then salt, pour spices and fragrant herbs.

Note! Unlike rice, buckwheat has a distinctive characteristic taste and aroma, so you can use spices at least!

Close the food with a lid and reduce the heat to the minimum level. Throw the dish until all ingredients are ready. Usually it takes about an hour. Ten minutes before the end of quenching, heat the remaining fat in a pan and fry in it with frequent stirring, pre-rinsed croup. We send it to the cauldron, if necessary, top up the water - its level should be above the buckwheat by a couple of centimeters, and we squeeze our pilaf up to readiness.

After all the liquid is absorbed into the croup, remove the cauldron from the fire and keep the dish under the closed lid for about 20 minutes. After the specified time, the contents of the dishes are mixed and spread over a large dish.

Buckwheat with chicken

This is a simpler version of cooking buckwheat pilaf, which takes much less time. We will need the following ingredients:

• glass of cereals;
• 300 g of fillet;
• carrots;
• bulb;
• grease for frying;
• salt;
• ¼ teaspoon turmeric;
• 4 cloves of garlic.

We thoroughly wash the meat in the water, cut the fat and cut the fillet with an average cube. Fry the meat in hot fat until golden brown.

With bulbs we remove the husks and finely shred. Fry in a separate frying pan and spread to the meat. Add grated carrots and continue to fry the ingredients - about 4 minutes. We add turmeric, salt. Garlic straight in the peel, mash the palm on the cutting board, so that each tooth burst, and send to the kazan to vegetables with meat.

The groats are sorted on a paper towel, then washed in several waters and spread evenly into the cauldron. Pour water, bring to a boil, close the lid and with a small supply of gas, bring our pilaf in the oven to the full. We take out the cauldron, wrap it with a blanket and leave it for about an hour.

Pilaf with buckwheat mushrooms

This buckwheat pilau can be called a lean dish. It is easy, but quite satisfying. For its preparation you will need:

• glass of cereals;
• a pair of carrots;
• a pair of bulbs;
• 300 g of mushrooms;
• grease for frying;
• 3 cloves of garlic;
• herbs;
• greens of dill and parsley;
• salt.

Remove the carrots from the peel and cut into small pieces. Onions are cleaned and shredded by semirings. We spread the fat and fry the prepared vegetables in it.

If necessary, clean my mushrooms and cut into slices. We spread them to vegetables and fry everything for 10 minutes. Garlic is peeled, crushed with a knife and added to the cauldron. With constant stirring, we prepare the ingredients for about two minutes.



Rinse the rump and spread it on mushrooms with vegetables. Spread buckwheat with buckwheat, sprinkle with spices, salt and pour steep boiling water. Remember that water should cover the products by about two centimeters. Bring the contents to a boil, close the lid with a lid and simmer on low heat until all the liquid has disappeared.

Remove the cauldron from the fire, wrap it with a warm blanket and let the dish brew for a quarter of an hour. Ready-made buckwheat pilaf is mixed and served, sprinkled with fresh herbs.

Buckwheat pilaf in a multivariate

To prepare a delicious, fragrant, nutritious plov from buckwheat in a multivark you will have to spend a minimum of effort and time. Ingredients to be prepared:

• 350 g of pork;
• 2 multivelted cups of cereals;
• 4 multi-cup water glasses;
• is a large carrot root;
• large onion;
• a pair of garlic cloves;
• pinch of curry;
• salt.

We remove the bulb from the husk and shred a small dice. Carrots mine, we clean and we rub on a large grater. Pork is washed under running water, cleaned and cut into medium pieces. We put the meat and vegetables in the thicket of the device, pour in a little fat, install the "Quenching" program and cook everything for about 40 minutes. From time to time, open the lid to turn the food.

Groats are sorted, washed in several waters and after the signal of the multivarker we spread it into the bowl. Pour the ingredients with water, add spices, garlic, salt and, selecting the "Plov" or "Quenching" mode, prepare the dish for forty minutes.

Take note! In the multivark you can cook buckwheat pilaf with the addition of different products. This may well be chicken, veal, lamb, and mushrooms!

Be sure to try to cook pilaw made with buckwheat. You will definitely like the result! Bon Appetit!