Pilaf in the Autoclave
It's hard to find someone who doesn't love pilaf. However, there's not always enough time to prepare it. But there's a great way to cook it once and enjoy it whenever you want. You can preserve pilaf in an autoclave ㅡ a quick and safe method for making winter preserves.
Uzbek Lamb Pilaf
For preparation (for a 0.5-liter jar), you will need:
- Lamb ㅡ 285 g;
- Rice ㅡ 300 g;
- Carrots ㅡ 112 g;
- Onion ㅡ 12 g;
- Salt;
- Ground red pepper ㅡ 3 g;
- Black pepper ㅡ 15 g.
The most important element of Uzbek pilaf is the meat. It's the lamb that turns ordinary rice porridge into real pilaf, so choosing the right meat is crucial.
The meat should have a red color with a slight dark tint. It should feel dry to the touch, without leaving any slime, and it shouldn't have a strong odor. When pressed, no marks should remain on the meat.
Preparation:
- Cut the lamb into pieces weighing about 20 grams each.
- Peel the onions and carrots. Slice the onion into half rings, and grate the carrots coarsely.
- Sauté the meat, onions, and carrots in a pan until fully cooked.
- Rinse the rice thoroughly in a sieve until the water runs clear. This removes the starch and ensures the pilaf will be fluffy.
- For further cooking, you'll need a cauldron. Place the vegetables and meat into the cauldron and pour boiling water over them so that the ingredients are covered by 2 cm of water.
- Add spices and simmer over medium heat for about 20 minutes.
- Evenly spread the rice across the cauldron. Do not stir the rice with the other ingredients. Place a garlic head in the center and pour boiling water into the cauldron to cover the rice by 2 cm.
- Cook the pilaf on high heat until all the water evaporates, which will take about 10-15 minutes.
- Transfer the prepared pilaf into jars, leaving 2 cm of space at the top, and close with lids.
Preserve the pilaf in an autoclave for 30 minutes at 110°C.
Bestsellers
Pilaf with Pork
Ingredients for preparation:
- Pork ㅡ 1 kg;
- Rice ㅡ 1 kg;
- Carrots ㅡ 3 pcs.;
- Onions ㅡ 5 pcs.;
- Sunflower oil ㅡ 50 g;
- Salt ㅡ 20 g;
- Water;
- Bay leaf;
- Black peppercorns.
Preparation:
- Rinse the rice thoroughly and soak it overnight in cold water. This makes the rice softer and better absorbs the flavors of other ingredients.
- Choose fatty pork. Cut it into small pieces ㅡ 1.5 cm long.
- Peel the onions and carrots. Slice the onions into half-rings and grate the carrots on a coarse grater.
- In a heated pan, fry the carrots and onions in oil until fully cooked. Allow them to cool to room temperature.
- Mix the rice, minced pork, fried carrots, and onions thoroughly, and add salt.
- Place a bay leaf and a few black peppercorns at the bottom of a half-liter jar. Then fill ¾ of the jar with the prepared mixture. Add boiled and cooled water, leaving 2 cm of free space at the top of the jar.
Our pilaf is ready for canning. Seal the jars with lids and place them in the autoclave. Can at 110 degrees for 40 minutes.
Autoclaves from “Ukpromtech” will help you with canning pilaf. These high-tech devices simplify the process of preparing for winter and make canning safe.
Buy an autoclave on our website or by calling our managers. “UTEHO (Ukpromtech)” manufactures modern electric, gas, and universal autoclaves, as well as budget models developed by leading industry experts. All autoclaves are made in compliance with safety standards and from high-quality materials using modern technologies. You can also purchase professional industrial autoclaves for large-volume canning and autoclave components.
Also read:
- Zucchini in an autoclave
- Cucumbers in an autoclave
- Tomatoes in an autoclave
- Lecho in an autoclave
- Eggplants in an autoclave
