Uzbek's Pilaf Rice

Ozbek's Pilavi

2 cups of rice, pre-soaked and drained,
5 cups of water, or beef stock,
1/2 lb Lamb leg meat, cubed,
1/3 cups of canola oil,
2 Onions, finely diced,
3 medium Carrots, julienned
5 Garlic heads
2 tsp salt,
1 tsp cumin,
1 tsp red pepper.

Saute onions and carrots, over medium heat until lightly browned.Add meat and stir until browned. Add 2 cups water, and cook over medium-high heat about 6-7 minutes until meat is tender.Add rice, and heads of garlic into stew.Add rest of the water, do not disturb layering of rice and stew, and boil uncovered until rice absorbs water, for about 45 minutes. When rice is soft reduce heat to minimum, cover pot and let the rice steam 25 more minutes.
About 5 servings.

BULGUR RICE WITH MEAT - Etli Bulgur Pilavi
4 Servings
1 glass "bulgur" (Boiled and pounded wheat)
2 onions
2 tomatoes
250 g mutton, cut into cubes
4 tablespoon of margarine
pepper
Salt  
Brown meat cubes with chopped onions in shortening until the meat has absorbed its juices. Add peeled and small cut tomatoes or one tablespoon tomato paste with little water and continue browning for 1-2 minutes. Add salt, pepper and 5-6 glasses of water. Cook until tender. The sauce must be reduced to 4 glasses of water.

Add bulgur. Cook first on big then on medium head. When bulgur has absorbed the juice stir for once and put aside. Serve with pickles and "ayran."
 

SULTAN RESHAT RICE - Sultan Rasat Pilavi
7 Servings
use the same ingredients as in "Ali Pasha" Rice except for the pine nuts
use the ingredients of "Buttered Rice"
1 eggplant
1 large tomato
1 soup spoon flour
2 soup spoons butter
 
Dice the tomato. Cook it with a soup spoon of butter until the tomato renders it's juice. Peel and dice the eggplant. Sprinkle it with 2 coffee spoons of salt and let stand 10 minutes. Cook the eggplant pieces with flour and brown in the butter.

Prepare the meat balls as explained in the recipe "Ali Pasha" Rice. Prepare "Buttered Rice" When the rice is cooked, add the meat balls, eggplant and tomato. Mix all the ingredients together and let stand 20 minutes. Serve
 

ALI PASHA RICE - Pilav Ali Pasa
7 Servings
the same ingredients as "Buttered Rice"
1 and 1/2 coffee cup pine nuts
1 coffee spoon salt
1 slice of bread (without crust)
1/2 coffee cup flour
2 soup spoons butter
200 grams ground lamb
a little pepper  
Wash and drain the pine nuts. Soak the bread in water, then sponge out the water. Place the bread, some pine nuts, ground meat, salt and pepper in a bowl. Knead the mixture thoroughly, then make little balls of it, the size of a large hazelnut. Roll them in flour, then fry them in some butter.

In a frying pan, lightly brown the pine nuts in the rest of the butter, then remove them from the heat.

Prepare "Buttered Rice" as shown. When fully prepared, add the meat balls and pine nuts. Mix and serve. (You can also serve this dish in the form of a crown of rice surrounding the pine nuts and meat balls.)
 

ISTANBUL RICE Istanbul Pilavi
6 Servings
(the same ingredients as "Buttered Rice.")
1 and 1/2 coffee cups almonds
1 coffee cup fresh cream (or a portion of "Chicken ***" if you live in Turkey.)
1 coffee cup pistachio nuts
1 soup spoon butter
1/2 coffee spoon saffron  
Stir and lightly brown. Add the fresh cream (or Chicken ***) and stir. Remove from heat.

Prepare "Buttered Rice" adding the saffron to the water. Pour the nut sauce over the prepared rice and let stand 15 minutes. Stir before serving. To remove the nut skins easily, boil them in a small quantity of water.

Melt the butter in a saucepan. Add the almonds and pistachios.

RICE WITH EGGPLANTS - Patlicanli Pilav
4 Servings
0.5 glass olive oil
1.5 glass rice
2 eggplants
Salt
Vegetable oil for frying
 
Soak rice in hot water to which you add salt. Wait until water cools. Wash and drain. Brown rice in hot olive oil for 10 minutes. Add approximately 3 glasses of water and salt and boil some minutes on big flame.

Cut eggplants into small pieces as big as nuts, brown them and add them to the cooking rice until rice absorbs the juice. Leave covered for 20 minutes, stir and serve cold.

To add more flavour you may add fine chopped dill, roasted pine nuts and currents while cooling.
 

GARNISHED RICE - Ic Pilav
6 Servings
1 small, finely chopped onion
1 soup spoon salt
1/2 coffee cup currants
1/2 coffee cup pine nuts
1/2 coffee spoon pepper
200 grams lamb liver
4 and 1/2 glasses meat broth or water
4 soup spoons butter
500 grams or 2 and 1/2 glasses of rice
(For Turkish residents - 1/2 coffee spoon "yenibahar")  
Wash the rice thoroughly. Wash and drain the currants and pine nuts. Dice the liver. Brown a soup spoon of butter in a saucepan, and add the pine nuts and onion. Brown until the nuts turn a golden color. Add the liver pieces and cook for 2-3 minutes, then add the broth, salt, currants and spices.

In another saucepan melt the rest of the butter and add the rice. Stir it constantly for 20 to 25 minutes on a medium heat. Pour the contents of the other saucepan over the rice. Mix and let boil for 2 minutes, then cook on the lowest possible heat for 17 to 18 minutes.

Remove from heat, put a piece of paper under the cover and let stand 20 minutes. Serve.

RICE WITH VERMICELLI - Sehriyell Pilav
7 to 8 Servings
250 grams crushed vermicelli
500 grams rice
7 glasses meat broth or water
200 grams butter
1/2 soup spoon salt
 
Wash the rice thoroughly. Crush the noodles with your hand and lightly brown them in butter on a medium heat. Add the rice and brown for 4 to 5 minutes. Add the boiling broth or water and boil for one minute. Refer to "Method 2." for the remaining directions.
 
Method 2. "Failure Proof" rice. After washing the rice in a large quantity of water, melt some butter in a saucepan and add the rice. Brown the rice for 10 minutes on a medium heat, while stirring constantly with a spoon.

TOMATO RICE - Domatesli Pilav
6 Servings
1 glass grated tomato
1/2 soup spoon salt
2 glasses meat broth or water
2 glasses rice
3 soup spoons of butter
 
Wash the rice. Cut 2 or 3 tomatoes in half and grate them, the cut face against the grater.

Boil the liquid and grated tomato together, add the rice, butter, and salt. To prepare the rice, see "Method 1.".
 

Method 1. Bring the water or broth to a boil, add the rice, butter and salt. Turn the heat down as low as possible and stir. Cover. Cook until all the water is absorbed, that is for 17 or 18 minutes. Remove the saucepan from the heat, place a piece, of white paper (or folded newspaper) under the cover, and let stand 20 minutes. Stir with a spoon and serve.

BUTTERED RICE - Tereyagli Pilav
6 Servings
1/2 soup spoon salt
3 soup spoons butter
500 grams rice
and 4 1/2 glasses chicken broth (or water)

Or:
2 glasses rice for 3 glasses of chicken broth (or water)
 
Washing the rice:

There are two methods of washing rice. You may cook it in tepid, salted water for 2 hours, then rinse it in cold water, or wash the rice in a large quantity of water until the water is perfectly clear.

Preparing the rice:

Method 1. Bring the water or broth to a boil, add the rice, butter and salt. Turn the heat down as low as possible and stir. Cover. Cook until all the water is absorbed, that is for 17 or 18 minutes. Remove the saucepan from the heat, place a piece, of white paper (or folded newspaper) under the cover, and let stand 20 minutes. Stir with a spoon and serve.

Method 2. "Failure Proof" rice. After washing the rice in a large quantity of water, melt some butter in a saucepan and add the rice. Brown the rice for 10 minutes on a medium heat, while stirring constantly with a spoon.

Boil the broth or water in another saucepan. When the rice has cooked for 10 minutes, pour the boiling liquid over it and add salt. Turn the heat down as low as possible. Cover. Cook until all the water is absorbed, then put a piece of paper under the cover and let stand. Use this method of preparing rice in the rice recipes.