Pilaf in an Autoclave
It is hard to find a person who doesn’t love pilaf. But there’s not always enough time to cook it. However, there is a great way to cook it once and enjoy it whenever you want. You can preserve pilaf in an autoclave — it’s a quick and safe method for making winter preserves.
Uzbek Pilaf with Lamb
For cooking we need (per half-liter jar):
- lamb — 285 g;
- rice — 300 g;
- carrot — 112 g;
- onion — 12 g;
- salt;
- ground red pepper — 3 g;
- black pepper — 15 g.
Perhaps the most important element of Uzbek pilaf is the meat. It is the lamb that turns ordinary rice porridge into real pilaf, so special attention should be paid to its selection.
The meat should have a red color with a slight dark shade. Lamb should be dry to the touch, leave no slime, and have no strong odor. When pressed with a finger, no marks should remain.
Preparation:
- Cut the lamb into pieces weighing about 20 grams.
- Peel the onion and carrot. Slice the onion into half-rings, and grate the carrot on a coarse grater.
- In a frying pan, stew the meat, onion, and carrot until fully cooked.
- Rinse the rice thoroughly in a sieve until the water runs clear. This removes the stickiness of the rice, and the pilaf will turn out crumbly.
- For further cooking, we need a cauldron. Put the vegetables and meat into it and pour boiling water over them so that the ingredients are covered with water by 2 cm.
- Add spices and stew over medium heat for about 20 minutes.
- Evenly spread the rice over the surface of the cauldron. Do not mix the rice with the ingredients. Place a head of garlic in the center and again pour boiling water into the cauldron to cover the rice by 2 cm.
- Cook the pilaf over maximum heat until all the water evaporates. This will take about 10–15 minutes.
- Place the prepared pilaf into jars, leaving 2 centimeters of free space, and seal with lids.
- If the thermometer is at the top of the container – cook for 30 minutes at 110 degrees.
- If the thermometer is at the bottom of the container – cook for 30 minutes at 120 degrees.
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Pilaf with Pork
Ingredients for cooking:
- pork — 1 kg;
- rice — 1 kg;
- carrots — 3 pcs.;
- onions — 5 pcs.;
- sunflower oil — 50 g;
- salt — 20 g;
- water;
- bay leaf;
- black peppercorns.
Preparation:
- Rinse the rice beforehand and soak it overnight in cold water. This way, the rice becomes soft and better absorbs the flavors of the other ingredients.
- It is better to choose fatty pork. Cut into small pieces — about 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 frying pan, fry the carrots and onions in oil until fully cooked. Leave to cool to room temperature.
- Mix the rice, minced meat, fried carrots, and onions thoroughly and add salt.
- Place a bay leaf and a few black peppercorns on the bottom of a half-liter jar. Then fill ¾ of the jar with the prepared mixture. Pour in pre-boiled and cooled water so that 2 cm of free space remains to the rim of the jar.
- If the thermometer is at the top of the container – cook for 40 minutes at 110 degrees.
- If the thermometer is at the bottom of the container – cook for 40 minutes at 120 degrees.
Autoclaves from “Ukrpromtekh” will help you preserve pilaf. These are high-tech devices that make the process of preparing winter preserves easier and make canning safe.
You can buy an autoclave on our website or by calling our managers. The company “UTEHO (Ukrpromtekh)” manufactures modern electric, gas, and universal autoclaves, as well as budget models developed by leading industry specialists. All autoclaves are manufactured in compliance with safety standards and from high-quality raw materials using modern technologies. We also offer professional industrial autoclaves for large-volume canning and autoclave accessories.
Read also:
- Zucchini in an Autoclave
- Cucumbers in an Autoclave
- Tomatoes in an Autoclave
- Lecho in an Autoclave
- Eggplants in an Autoclave
