Pilaf with chickpeas: cooking recipe

Today we want to talk about how to cook a delicious pilaf with chickpeas. The recipe of this dish is very popular in our country, as it can be used not only on weekdays, but also on holidays.

Vegetarian pilaf

This nourishing dish is made from chickpeas and Uzbekrice, which can be found in the departments selling eastern spices. If you do not find the right kind of cereals, then use basmati or brown rice. The recipe for cooking plov with chickpeas can be found here:

Soak half a glass of chickpeas for a day or two before cooking. Do not forget to periodically change the water so that it does not get sour.
Rinse two cups of rice.
Peel two onions and three carrots from the peel.
In the cauldron, pour a glass of vegetable oil and put it on the fire.
Carrot cut into strips and fry.
Cut the onion into half rings and also send it to the cauldron.
Boil water in the kettle.
Prepare spices - one tablespoon of barberry, a teaspoon of zira, a teaspoon of ground red pepper and a half spoonful of asafoetida.
Put in the chickpeas chickpeas and condiments, as well as soy meat (if you want).
On top of these products put the rice and dip it into the whole garlic head (do not forget to remove the outer husk).
Sprinkle the pilaf with salt and gently pour the boiling water so that the water is two centimeters above the rice.
Close the cauldron with a lid, lower the heat and leave it alone for 40 minutes.

When the dish is ready, remove the garlic from the Kazanka and mix the pilaf.

Uzbek pilaf with chickpeas: cooking recipe

This dish will be appreciated by all lovers of oriental cuisine. If you want to cook it yourself, then study the pilaf recipe with chickpeas in the cauldron and cook the dish with us:

Put the cauldron on the fire, and when it is heated, pour in it 200 grams of vegetable oil.
100 grams of fatty fat cut into pieces and melt. If you have a lamb bone, you can fry it and get it in ten minutes.
A kilogram of peeled onion is cut into rings and sent to the cauldron as soon as the oil starts bubbling.
Kilogram of mutton, cut into large pieces and fry until a crust appears.
Peel a kilogram of carrots, cut it into strips and transfer to a cauldron. Salt products.
Warm up one liter of water, and then fill it with vegetables and meat.
When the soup boils, put in it 200 grams of soaked chickpeas and spices (ziru, barberry, mixture for pilaf). Also add half a teaspoon of sugar and a few cleaned garlic heads.
Cover the cauldron with a lid and cook the pilau for half an hour.
When the specified time passes, the garlic can be removed and the pilaf mixed.
Put a kilogram of rice in a bowl (do not forget to touch it and soak it a few hours before cooking). Please note that the groats should lie evenly.
Evenly sprinkle the pilaf with salt and, if necessary, add water. Cook the dish for another half hour without closing it with a lid.
When the necessary time has passed, the fire should be lowered, cover the dishes with a towel, and then cover.

After a quarter of an hour, remove the cauldron from the plate and allow the pilaf to brew. Mix the food, place the rump on the plates, and cut the meat into small pieces.

pilaf with chickpea recipe from hankishiyev

Pilaf with chickpeas. Recipe from Stalik Khankishiyev

Classic pilaf in each eastern country is cooked in its own way. We suggest that you try the recipe of the author of cookbooks and the leading TV column "Kazan-mangal":

Clear a kilogram of red carrots and cut it with straw using a knife.
Kilogram of mutton cut into small cubes, and sprinkle ribs with salt and leave for a while to marinate.
Rice and chickpeas well rinse, and then soak in warm water.
Heat the cauldron on fire and dip it into finely chopped bacon. When the fat is drowned, remove the cracklings with noise.
If you decide to cook pilaf on vegetableoil, then consider some features. To start, the cauldron should be heated, then pour in a large amount of this product. Get rid of the burning smell will help clean the bulb - it should be put in butter, fry until black, and then get it. After that, cook the dish as we describe below.
Put the ribs in the cauldron, fry them and gently remove them.
Lay the onion, followed by meat and carrots. Stir food and after a while put the zir.
Pour hot water into the cauldron - it should be above the products by a few centimeters.
Dip into the broth a few peeled garlic heads and a pod of red pepper. Then put the ribs again in the pilaf.
As soon as the water boils, reduce the heat to a minimum and cook the pilaf for 40 minutes.
Salt the broth and remove the bones.
With the help of noise, lower the rice and chickpeas into the cauldron, and then pour the croup with boiling water. Add fire and wait for the water to boil.
Immediately after this reduce the heating to a minimum and continue to prepare the dish without closing it with a lid.
When the croup is almost ready, sprinkle it with the remains of zira. Close the lid with a lid or a large dish.

In half an hour the pilaf will be ready. Check the rice is ready and, if necessary, add some more water. Remove the garlic and pepper, pour the rice on a large dish with a slide. Decorate the pilaf with garlic and ribs.

Pilaf "Home"

This time we want to tell you how to cook lean pilaf with chickpeas. The recipe for the photo can be found here:

Soak half a glass of chickpeas for 12 hours.
Peel the onions and carrots, and then cut them into strips.
Pour oil into the cauldron, put it on the fire, and then fry the vegetables.
Add chickpeas, a glass of rice, chopped clove of garlic, salt, turmeric and ground pepper.
Stew foods for 20 minutes without interfering.

When the liquid evaporates, the pilaf can be fed to the table.

Pilaf with chickpeas and pine nuts

This unusual dish can be prepared for lunch or dinner for a large family. How is pilaf made with chickpeas? You can read the recipe below:

Put a glass of chickpea into hot water and boil.
Cut onion half rings and cook spices (paprika, pepper, cumin).
Preheat the dishes with thick walls and pour oil into it.
Fry the onion, then put the spices and 70 grams of pine nuts.
Put rice and black currant berries (50 grams) to the products.
Pour hot water and lemon juice into the dishes. The liquid should completely cover the rump.
Bring the pilaf to a boil, lower the heat and cover the dishes with a lid.
Mix the prepared dish with chickpeas and let it brew for ten minutes.

Lay the pilaf on plates and decorate with mint leaves.

Pilaf in the Multivariate

A delicious Uzbek dish can be prepared using modern kitchen appliances. Therefore, we will tell you how to make delicious pilaf with chickpeas at home. The recipe for the dish is quite simple:

100 grams of chickpeas soaked for a day in a lot of water.
Put the peas in a multivark and cook its hour.
Drain water from the bowl, pour two tablespoons of vegetable oil, put finely chopped onions and carrots. Add two spoons of tomato paste, chopped chicken fillets and spices for pilaf.
Cook the food for a quarter of an hour.
Put in a multivark 150 grams of washed rice and a little raisins. Salt products.
Peeled garlic in the center of the bowl.

Cook the pilaf until the excess liquid is evaporated. After this, put it on a large dish, decorate it with garlic and bring it to the table.

Pilaf with chickpeas and prunes

How to cook delicious and healthy pilaf with chickpeas? You will find out the recipe if you read the following instruction:

180 grams of chickpeas soak in hot water for the night.
Onions, carrots and prunes cut into strips. Fry the products in vegetable oil.
Add to them spices, salt and 400 grams of rice.
After a few minutes, put the tomato paste, chickpeas and garlic. Stir foods.
Pour hot water into the dishes and cover it with a lid.

The dish can be served on the table when the croup is cooked and the excess liquid evaporates.

Conclusion

We will be glad if you like to cook pilafwith chickpeas. Recipe you can choose to your liking, as well as make your own changes to it. Use your favorite foods and radish your family with new dishes.