Pilaf is always tasty and satisfying! Most delicious pilaf- cooked over an open fire in a large cauldron. However, even on an ordinary stove, you can cook at least tasty dish... Pilaf with pork and chickpeas turns out to be very aromatic, as it should be pilaf, tasty and nutritious. Great dish for family meals in the cold season.

Prepare necessary products for cooking pilaf with pork and chickpeas.

Pour rice cold water and leave for 30 minutes.

Cut the pork pulp (I have a neck) into small pieces, fry in vegetable oil until golden brown.

Chop the onion, add to the meat, fry for 3-4 minutes over medium heat.

Cut the carrots into strips, add to the cauldron. Fry with meat for another 5 minutes.

Add pre-boiled or canned chickpeas to meat and vegetables. Stir, cook for 5 minutes.

I cook chickpeas as follows: pour chickpeas with slightly warm water in a ratio of 1: 3, add 1 tsp. soda, leave for at least 3 hours. Then I thoroughly rinse the chickpeas, fill them with clean water, cook until tender for about 1 hour. Soda helps to soften the chickpeas, due to which it cooks faster. It is best to leave the chickpeas soaked overnight without adding baking soda.

Then add well washed rice, spices, salt and pepper to the cauldron. You can either mix all the ingredients or put them in a cauldron in layers, then add all the spices along with the carrots.

Pour the pilaf with hot water so that it is about 2 cm above the level of the ingredients. Put the peeled head of garlic in the center. Simmer pilaf until tender, until water is completely absorbed.

Delicious and fragrant pilaf ready!

Bon Appetit!

Pilaf we love everything. Typically, the recipes are very similar to each other. Only someone uses not pork, but chicken, someone lamb. Some housewives can add dried apricots and other dried fruits, but most of the recipes have already become very traditional. We offer you a new approach to the preparation of this dish and try pilaf with chickpeas.

Some useful information about chickpeas

Perhaps someone does not understand what is at stake. Not everyone knows this product, which is very rarely used in our country for the cooking of the hostess, which cannot be said about the countries of the east. And there, as you know, they know a lot about food.

Chickpeas are peas that can be called turkish or lamb. It belongs to legumes, which have long been valued for their nutritional value and great benefits for our health. You can often hear that beans can replace meat for humans and make them strong and healthy. So chickpeas were known before our era for many centuries. And then it was already used both for food and for treatment.

Chick peas contain a lot of useful minerals, vitamins and other substances. It contains fiber, proteins and fats, valuable for our digestion, many amino acids, vitamins of group B, as well as A, C, E, P. Chickpea has a beneficial effect on all organs, normalizes digestion, improves heart function, cleanses the body of cholesterol, helps liver and kidneys. Moreover, chickpea beans are an excellent prevention of cancer and aging. It will also help for mental activity.

Chickpea contains minimal amount calories - only 120 kcal. Nutritionists advise him, moreover, by cleansing the body of harmful substances, you can not only reduce weight, but also become more attractive in appearance, since the skin and hair will have a natural healthy shine.

It can take a long time to list the benefits of the bean itself, like pilaf with chickpeas, you already understood the main thing. Now it's time to move on to the recipes and secrets of cooking from this healthy product.

Secrets of the perfect pilaf with chickpeas

To make the peas tasty, have time to cook, and at the same time the rice is not overcooked, you need to soak it in water in advance. This is usually done a day before the intended cooking of pilaf. If the chickpeas are of high quality and fresh, then they can come up after 12 hours. The peas should be soaked in a large volume of cold water, which it will then partially absorb into itself.

Important! To prevent the water from souring with chickpeas, it is better to change it several times a day, or put the container in a cold room.

When your chickpeas have reached the desired stage, they are washed under running water and set aside, but do not pour out the water that has acquired a yellow color. It is very useful for the skin, you can use it for washing, or better pour it into an ice cube and wipe your face with these cubes every day.
It is better to take brown rice for pilaf, if you can find it, it is better to use rice of the Alanga variety. The groats should be round and whole. Chickpeas are also combined with rice in a cauldron in some regions. different ways... The first is to put the peas in a slide in the center, and then cook the pilaf. The second way is to cook the chickpeas in advance and then add them to the cauldron to the vegetables. The third is to simply put in the peas after soaking. If you do not have a good cauldron, then take a saucepan with a thick bottom.

Carrots are always cut into strips into pilaf. It is not rubbed on a grater, as many housewives are used to doing. The longer the carrot strips, the better. It is better to add spices in the main quantity not immediately and not at the end of cooking, but in the middle of cooking. So, it's time to get down to business.

Pilaf recipes with chickpeas

Uzbek pilaf with chickpeas

As you already understood, the first thing to do is to soak the peas for a day. Next, you will need:

• ram meat (you can take the thigh part) - 1 kg;
• carrots and rice - as much as meat of both;
• onions - 3-4 pieces of medium size;
• garlic - we take two pieces in medium-sized heads;
• chili pepper - 1 piece;
• spices - cumin and cilantro in a tablespoon, peppercorns and red powder, one teaspoon each;
• vegetable oil - 350 grams;
• salt - coarsely ground to taste;
• chickpeas - a glass.

We start cooking by peeling vegetables, cut the carrots into strips, peel the garlic and onions, cut the first into half rings. The meat is washed, cut into pieces. The cauldron is placed on the stove so that it warms up well for high fire... After pouring oil. When it starts to boil, add a straw of carrot, after the vegetable is browned, take it out and put the lamb in the cauldron. When she too has acquired a crust from frying, put onions.

Spices are put in a mortar and tinder, after which they are poured into oil, but not the whole volume, then carrots are put. All this should languish together for some time, then soaked peas are added. In advance, you need to boil water in a kettle and pour boiling water over the entire contents of the cauldron a centimeter above the surface. Add grated spices here. When the water starts to boil, make the fire smaller. Add peppercorns here. At this stage, zirvak is being prepared, that is, this is the name of the base of pilaf without rice.

Advice! Not everyone likes it when pepper comes across in food, but it gives a unique taste. Therefore, you can use a brewing mesh for the spices during cooking. Remove the pepper as the rice is added.

When the vegetables and meat have brewed for about half an hour, they make a depression inside and put the garlic and chili pepper, add salt to taste. Leave to languish for another half an hour, during this time they cook rice - it is washed several times, after which it is soaked for 15 minutes. When 30 minutes have passed after adding the pepper and garlic, remove the first, peppercorns and spread the rice. Then boiled water is poured here.

The recipe may be slightly different. For frying, you can use not sunflower oil, but cottonseed oil and fat tail fat. You can also put raisins and barberries here, 2 teaspoons each and on the tip of sugar. Chickpea pilaf and recipes may vary slightly. For example, someone does not like chili peppers, someone does not like fat. Therefore, you can not use them.

Advice! It is better to use a slotted spoon when adding water. Pour through it until the rice is full.

Now you need to increase the heat and wait until all the water has evaporated from the cauldron. Then make three holes in the rice and pour a little water into them, cover tightly with a lid and after half an hour of simmering over low heat, your pilaf is ready.

Vegetarian pilaf with chickpeas

If you eat meat, then this is not a reason to refuse delicious pilaf with chickpeas. Use the following recipe:

• ½ cup of peas is soaked in water for a day, changing it 3-4 times;
• peel three carrots, cut into strips;
• cut two onions in half rings;
• in a saucepan, but it is better to pour 250 grams of sunflower oil or any other into the cauldron;
• the oil is heated and onions and carrots are added here;
• prepare spices in quantities - a tablespoon of barberry, a teaspoon of red pepper, cumin;
• spices, chickpeas are put in the cauldron;
• rice (it is better to take brown) washed, soaked for 10 minutes, then put it in a cauldron. You can also put soy meat here, if you want;
• the rice is distributed and a head of peeled garlic is placed inside;
• boiled water is poured so that there is two centimeters above the surface;
• add salt to taste;
• boil pilaf for 40-50 minutes, until the water boils away. Then the cauldron is removed from the stove, everything is mixed, the garlic is removed.

If you don't have a good saucepan or cauldron, then perhaps the following recipe will suit you.

Pilaf with chickpeas in a slow cooker

Chickpeas are soaked for 24 hours. Then it is boiled in a multicooker. Further, a couple of tablespoons of table oil are poured here and three onions cut earlier in half rings, straws of carrots (0.5-1 kg) are placed. Cut chicken fillet or other meat in the amount that is needed. Add meat to a slow cooker, pour in two spoons tomato paste.

Rinse 150-200 grams of rice and soak for 10 minutes. Then put the cereal in a bowl, place a head of garlic in the center. Add spices and salt to taste. Better to take cumin, black and red peppers. You can also add raisins. Pour the entire contents with boiled water so that it is a couple of centimeters above the surface. All is ready. Now set a program for cooking pilaf or cook yourself until all the liquid has boiled away. After that, mix the contents.

These are very tasty and different recipes with chickpeas, unusual for us, you can use. Your pilaf will surprise guests and delight the family.

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

What kind of pilaf options do not exist: using lamb, beef, pork, chicken, turkey, fish, seafood, vegetables, fruits and even dried fruits. In today's article, we offer all true connoisseurs of this dish to cook delicious pilaf with chickpeas.

Features of pilaf with chickpeas

Chickpeas (also called lamb chickpeas or chickpea) is a representative of legumes, and contains a lot of proteins and fats, amino acids, fiber, vitamins of groups A, B, E, C and P. Low-calorie chickpeas (no more than 120 kcal), helps with weight loss, is good for digestion, heart and kidney function and liver, cleanses the body of cholesterol.

The secret of the perfect pilaf with this ingredient is simple: to make the chickpeas tasty, it should be soaked a day before the planned preparation of the dish. A large volume of cold water is required, since the nut will absorb some of it. To prevent the water from souring, you need to change it a couple of times, or put the container in a cool room. Before starting cooking, chickpeas are washed with tap water.

It is better to buy brown rice for this dish, the Alanga variety is recommended. It is customary to combine chickpeas with rice in a cauldron in several ways: you can put it in a slide in the center, cook it and then add it to vegetables, or place it in a container after soaking. A heavy-bottomed saucepan is also suitable for cooking.

Carrots should be cut into long strips. It is best to add spices in the middle of cooking.

Video "Vegetarian pilaf with chickpeas in Uzbek"

This video shows step-by-step cooking vegetarian pilaf with chickpeas in Uzbek.

Grocery list

Mistresses in search good recipe revise a lot of sites, because they want to cook a real cooking masterpiece... To prepare our version of the dish, you will need to prepare 700 g of lamb, the same amount of rice and carrots, 1 onion, 200 g of chickpeas (pre-soaked), 120 ml vegetable oil... You also need 1.2 liters of boiled water, 1.5 tsp. cumin, bay leaf and salt (added to your taste).

detailed instructions

To begin with, vegetable oil is poured into the cauldron. Heat it over high heat, add the onion, cut into half rings, and stir from time to time. If the lamb is fat-free, the oil consumption will be up to 200 g. The butter is cut into medium-sized pieces. Before that, the meat is removed from the bones, while in the traditional pilaf, which is cooked over the fire, the lamb is fried in large pieces and directly with the bones.

The onions should be well done, almost burnt - that's when favorite treat will acquire a bright appearance and unforgettable taste... After it is laid out on a plate, and the meat is placed in the cauldron and cooked further, stirring. Next, carrots are cut: first in plates, then obliquely at an angle of 45 ° C.

When the lamb is browned, you need to add to the zirvak, that is, the gravy, vegetables and mix. Frying is carried out until the carrots are soft. Then pour 800 ml of boiled water, put soaked chickpeas and bay leaves, mix and salt. Continue cooking over medium heat, lid not tightly closed, for about 45 minutes.

Rice is washed with cold water at least 3 times, soaking is carried out in hot water for 30 minutes. You need to add a tablespoon of salt so that the cereal does not turn out lean. The fire is made maximum, the water is drained from the rice, placed in a cauldron. Then another 350 ml of boiled water is poured, the dish cannot be stirred. If there is a lot of liquid, pilaf will become porridge with meat, if not enough, the rice will turn out to be dry.

When swollen rice is visible in places on the surface of the pilaf, it must be swapped with one that has not yet been saturated with oil and water, but only carefully. Next, you should make holes with the back of the spoon and make sure that only oil bubbles remain in them. Rice is laid out in the form of a slide, the cumin can be placed on top of the slide or added to the gravy before laying out the rice.

Next, the dish is tightly covered with a lid, it should simmer for about 15 minutes. Ready dish before serving, it is not mixed, but removed in layers. Ideally, the carrots should not break apart, but keep the shape of the straw.

What other ways are they cooked

In addition to cooking traditional pilaf with the addition of chickpeas on the stove, modern housewives can make it in other ways. When using a multicooker, chickpeas are also soaked, cooked in it, then add oil, vegetables, chicken fillet or other meat, 2 tbsp. l. tomato paste. Then pour 150-200 g of rice (after soaking), garlic, spices and salt. Pour in water and set a program for cooking pilaf, after which you can go about your business.

Try to cook this wonderful dish at home and you will definitely appreciate its taste, aroma and appearance.

Want to surprise your friends? Cook them Samarkand-style Uzbek pilaf. What is so surprising about it, you ask? This view is unusual Uzbek dishes the fact that, firstly, it does not have a pronounced yellow or even brownish tint, which everyone is used to observing in Fergana pilaf (namely, Fergana pilaf is usually fed in all Uzbek catering points from Moscow to the outskirts). The rice in this dish remains almost white. Secondly, it is prepared not only with lamb, but also with lamb peas - this is the name of a plant of the legume family popular among Uzbeks. The taste is specific, unusual, worth a try. That is why today we have pilaf with chickpeas - we give a recipe and some useful tips.

Pilaf recipes with chickpeas

How is pilaf with chickpeas prepared? Why is it interesting?
First, the cooking method should be noted separately. It is different from the usual and requires some skill and dexterity. Because ordinary Uzbek is cooked with the maximum roasting of all components, and this gives an intense color and a peculiar taste to the dish.


Secondly, the usual version is cooked in a zirvak, all the rice is evenly saturated with this thick sauce, to the very top. The first commandment of someone who knows how to cook Fergana pilaf is not to stir until the very end of cooking everything that is in the cauldron.


But the Samarkand pilaf with chickpeas completely refutes these theories, because it has its own characteristics of preparation:

• rice is not completely filled with water, only the lower part, the upper layers are steamed. And so that the heating and cooking were uniform, you should periodically reload, “shovel” the rice, changing layers in places, collecting the rice with a slide and making depressions in the cereal for steam to escape. This is the trick and the difficulty of preparing this dish;
  
  
• meat is the second feature of the dish. It's coarsely chopped here. Large chunks served to everyone along with a small cutting board and a knife, so that everyone can cut as he pleases;
• rice - if dev-zira rice is usually used for Fergana rice, then Samarkand rice is more often prepared from Khorezm rice, for example, it can be the Lazar variety;
  
  
• carrots should be yellow. However, yellow carrots, which are cheaper in Uzbekistan and more aromatic than ordinary ones, are also used in other types of pilaf. Samarkand people just use only one yellow one.
  
  

Chickpeas are good as part meat dish with lamb, and as a vegetarian component. In the latter case, it is simply irreplaceable - it is a highly digestible vegetable protein that can replace meat protein. That, you see, is good for those who are fasting and those who do not eat meat in principle. Below we give a recipe with a photo of both a meat dish and a vegetarian one.

Despite the unusual preparation, it is not at all difficult to cope with Samarkand pilaf and chickpeas.

Especially if there are recommendations with a photo step by step. If you have lamb (you can also take beef, pork, chicken, etc.), chickpeas, vegetable oil, onions and carrots, then we will tell you how to cook at home real pilaf from Samarkand.

Uzbek pilaf with chickpeas

How much meat to take in pilaf with lamb or beef and chickpeas? There are no exact requirements here. Usually, Uzbeks do not hang food on the scales - all by inspiration and tradition. And the tradition for the preparation of this particular pilaf is as follows - there are few onions, there are a lot of carrots and meat, approximately equally, rice is slightly less than meat.

Uzbek pilaf with chickpeas is a pronounced taste and aroma of carrots and fried meat.

Therefore, the classic ratio of meat, carrots, rice and onions is as follows: 1 kg -1 kg - 800 g - 3 pcs. (one smaller onion will be discarded after frying). Plus another 150 grams fat tail fat, 200 g of vegetable oil, cumin, barberry, 2-3 heads of garlic, whole pepper, salt.


Real recipe cooking in a cauldron looks like this.

Wash thoroughly so that no flour remains and the starch comes out of the rice to the maximum. This is the key to friability of your rice!

1. Heat oil in a large cauldron and fry the onion over high heat until dark.

The tradition of frying a head of onion refers mainly to cooking with cottonseed oil, which has a slight bitterness and a peculiar aroma.

The incandescence removes the bitterness, and the onion removes the specific smell.

We put onions only to add the desired flavor to the oil, and use clarified sunflower or olive oil for frying.

1. Remove the onion and discard, melt the fat tail, cut into small pieces. Remove the greaves, but do not throw them away - then we will return them to pilaf.
2. Put onion chopped into half rings in oil heated to maximum and immediately - large pieces meat (cut meat at the rate of a piece per serving).
   
   
3. Fry quickly so that the meat acquires a confident bright color. Here you definitely need to salt it!
4. While frying the meat, cut the carrots into large cubes. The meat is browned - put half of the carrots, on top of it - chickpeas thrown back from the water, hot pepper, and if there is, then a handful of barberry. Yes, don't forget to replace the cracklings!
5. Put the rest of the carrots on top of the chickpeas, sprinkle with a pinch of cumin, put the whole garlic. There is a trick here - only part of the carrots below will be covered with water. Everything else, including chickpeas, is steamed. Therefore, the secret is hot water pouring must be very careful, not enough, just to cover the lower part of the carrots.
   
   
6. Cover and reduce heat to medium. That's it, for about twenty minutes everything is being prepared without your participation.
7. Zirvak. and this is it, ready, it's time to put the rice.
8. Lay out the rice evenly with a slotted spoon and fill it itself better water heated to a boiling state. Salt the water well. You need to pour a little - so that half of the rice is in water, and half is steamed.
   
   
9. It is cooked over low heat, so that the rice is drunk with oil from below, and then, obeying your hand movement with a slotted spoon, turns over to completely and evenly steamed. Turn it over two or three times, shovel it, making small steam outlets each time.
10. Now toss a little rice on a spoon - is it scattered? It means that everything is correct. Time to cover and leave to rise.
11. The pilaf is served like this - first, rice is put, then chickpeas are laid out with carrots, a piece of meat is put on the side of the edge of the plate. Start your meal with rice to appreciate the chef's mastery of the rice.
    
    

Vegetarian pilaf with chickpeas

Chickpeas in vegetarian pilaf will definitely not have time to boil and will be raw if they are not soaked for a day beforehand. The water is changed three to four times.

For vegetarian pilaf, take half a kilo of rice (maybe Krasnodar or ordinary long-grain), half a glass of chickpeas, two onions, 3 carrots, 250 g of vegetable oil, spices (barberry, cumin, garlic). Here step by step recipe cooking.

1. Fry carrots and onions in heated oil.
   
   
2. Add chickpeas and spices to the cauldron.
   
   
3. Put the rice soaked in salted water.
   
   
4. Stick a head of garlic into the rice.
   
   
5. Pour boiling water a couple of centimeters above the rice.
   
   
6. Cook for about 40 minutes until the rice is cooked and until the water boils away.
   
   
7. Hold a little more in a closed cauldron over low heat and serve, stirring.
   
   

Pilaf with chickpeas in a slow cooker

When there is no cauldron and even a thick-walled ducklings of suitable size, a multicooker is used. Of course, there is no need to wait for pilaf identical to the real Uzbek one, but it turns out to be a rather tasty and balanced dish.

Pilaf with chickpeas and various additives - raisins, you can add dried apricots, but more often they just put pepper and garlic.

To cook pilaf, you will need a pound of meat (chicken, beef, lamb or pork), carrots, rice, three small onions and spices - cumin, hot pepper and a little black ground, as well as barberry, if any.

Secrets of the perfect pilaf with chickpeas

If you want exactly the Samarkand taste, then you do not need to add anything from the spices, except for pepper, barberry and cumin. It will turn out to be very tasty! And no ready-made combinations for pilaf, no bay leaves and our southern Russian seasonings such as dry dill!

Chickpeas differ in cooking time. He needs to be allowed to either swell in water, or cook it in advance.

If you cook vegetarian pilaf, then it is not cooked for long, therefore it is better to boil the chickpeas before placing them in the cauldron. The same goes for quick-cooked chicken. If you cook with lamb or beef, it is better to soak it and put it raw in a zirvak.


Take the best rice for pilaf from chickpeas - whole, clean, it is better to buy in the Uzbek market, where chickpeas are also sold.
After cooking, give the pilaf a little "rest", only then serve.

Some useful information about chickpeas

How to soak chickpeas? After all, it depends on how the peas are soaked whether they will be soft and at the same time dense in pilaf or will turn out to be tough and undercooked. Then certainly nothing will help the pilaf.



For soaking, take water at room temperature. Usually, when pilaf is cooked with peas, it is soaked overnight. In principle, fresh chickpeas will soak in 4 hours, but how do you know how long it has been lying, which means it has dried out? Therefore, put it at night - and it will be correct.

Chickpea is a leguminous plant prone to rapid fermentation. Therefore, do not be lazy to change the water more often when soaking, rinsing the cereal with fresh water.

There is another delicacy here: like all legumes, chickpeas can contribute to bloating. This trouble will not happen if you soak it well. You can add a little baking soda, and then rinse.

And the last thing: chickpeas are considered the best product among other legumes in terms of digestibility and usefulness. And the most interesting to taste. It is good that from the eastern countries, chickpeas (which is also called chickpeas) are gradually coming to the table of Europeans.

Pilaf with chickpeas is one of the varieties of the Uzbek dish, where soaked chickpeas are added to the composition in addition to rice. Such an additive not only changes the taste palette, but also enriches the nutritional qualities of pilaf, which is filled with a lot of valuable components.

How to cook pilaf with chickpeas?

The technique of cooking pilaf with peas, like other options, is available to everyone and does not require any unique culinary skills.

1. First of all, clean water is poured into a deep container, since it is necessary to soak chickpeas for pilaf in a large volume of liquid, exceeding the amount of cereal by at least 6 times. The washed peas are poured into water and left for 12 hours, after which they are washed again.
2. Rice should be rinsed well, and then covered with warm water for 1.5 hours.
3. You can cook pilaf with chickpeas without meat, or add lamb, beef, pork or even poultry to the composition.

Uzbek pilaf with chickpeas - recipe

Chickpeas are prepared from lamb with the addition of light rice devzira. If there was no time to soak the peas well, they add it to the meat along with seasonings and water and let it boil in a zirvak. Otherwise, you can lay peas along with rice. Instead of fat tail fat, cottonseed or sunflower oil is used.

Ingredients:

• lamb - 0.5 kg;
• chickpeas - 100 g;
• rice - 0.5 kg;
• onions - 300 g;
• carrots - 200 g;
• oil - 150 ml;
• cumin, turmeric, pepper, coriander - 1 tsp;
• barberry - 1 tbsp. spoon;
• water - 1 l;
• salt.

Preparation

1. Soak chickpeas for 12 hours, and rice for 1.5 hours.
2. Meat is fried in oil until blush.
3. Add onion, fry for 5-7 minutes.
4. Lay the carrots, and after 5 minutes, all the seasonings and chickpeas.
5. Add some water and simmer the zirvak for 20-30 minutes.
6. Add rice, add more water.
7. Uzbek pilaf with chickpeas is cooked on fire slightly below average until moisture is completely absorbed.

How to cook pilaf with chickpeas and rice?

Chickpea and rice pilaf can be made with pork by taking a soft and juicy neck or shoulder blade. The composition of the seasonings is complemented here with whole heads of garlic peeled from the outer layer of the husk or dried garlic granules. It is preferable to take parboiled or special long-grain rice.

Ingredients:

• pork - 600 g;
• chickpeas - 100 g;
• rice - 500 g;
• onions - 250 g;
• carrots - 250 g;
• oil - 150 ml;
• zira, barberry - 1 tsp;
• barberry - 1 tbsp. spoon;
• garlic - 1 head;
• water - 1 l;
• salt.

Preparation

1. Chopped pork is browned in hot oil.
2. Add onions and carrots, fry for 10 minutes.
3. Throw in the soaked chickpeas, seasonings, add water, let the zirvak boil.
4. Pour the washed rice, insert a head of garlic into the cereal, add the rest of the water.
5. Prepare pilaf with chickpeas under a lid until rice and peas are cooked.

Vegetarian pilaf with chickpeas - recipe

It is cooked with chickpeas without the participation of meat. In this case, they are limited to a classic set of vegetables from onions and carrots, or they add chopped parsley and celery roots to the composition, as well as Bell pepper, bean pods, other vegetables to choose from. For lovers of spice, you can add hot pepper pods to the cauldron.

Ingredients:

• chickpeas - 0.5 cups;
• rice - 1 glass;
• onions - 1-2 pcs.;
• carrots - 1-2 pcs.;
• vegetable oil - 100 ml;
• cumin, coriander - 1 tsp;
• barberry - 1 tbsp. spoon;
• hot peppers- 1 PC.;
• garlic - 2-3 heads;
• water - 2 glasses;
• salt.

Preparation

1. Fry the onions in oil for a minute.
2. Lay the carrot strips, fry a little more.
3. Pour salt, cumin, coriander, barberry, soaked chickpeas, pepper pod, pour in a couple of glasses of hot water.
4. Pour rice, add more water as needed.
5. Cook with chickpeas for 10 minutes without a lid and until the water is completely absorbed under the lid.

Pilaf with chicken and chickpeas

Pilaf with chickpeas is a recipe that is quite realistic to perform with chicken. Chopped will do. dietary breast, and legs, thighs with and without skin, and portioned slices of a cut poultry carcass. Using homemade chicken, the meat is additionally stewed with zirvak until half cooked before adding the cereal.

Ingredients:

• chicken - 1 kg;
• chickpeas - 200 g;
• rice - 500 g;
• onions - 250 g;
• carrots - 250 g;
• celery - 150 g;
• oil - 200 ml;
• garlic - 2 heads;
• zira, saffron - to taste;
• salt, pepper, chicken spices.

Preparation

1. The chicken is marinated with seasonings for two hours.
2. Chopped onions and roots are fried in oil.
3. Separately brown the bird.
4. Add meat to vegetables along with seasonings, soaked chickpeas and rice.
5. Insert the heads of garlic into the groats, add 1 liter of water and cook pilaf with chickpeas until all the moisture is absorbed.

Pilaf recipe with chickpeas and mushrooms

Pilaf with chickpeas and mushrooms is suitable for serving during a fast, for feeding vegetarians or lovers of dishes in the original unconventional version. The taste of food will be perfect and rich as when using fresh, frozen or dried forest mushrooms and with available mushrooms.

Ingredients:

• champignons - 600 g;
• chickpeas - 200 g;
• rice - 400 g;
• onions - 300 g;
• carrots - 400 g;
• oil - 150 ml;
• coriander and paprika - 1 teaspoon each;
• salt, pepper, cumin.

Preparation

1. Onions, carrots and mushrooms are fried in hot oil.
2. Seasonings and chickpeas soaked in advance are added, the dish is prepared for another 10 minutes.
3. Pour in rice, add hot water, add some salt to the contents of the container.
4. Cook with chickpeas until rice is soft and cooked and all moisture is absorbed.

Pilaf recipe with chickpeas and raisins

Bukhara pilaf with chickpeas and raisins will captivate eaters with exquisite sweet and sour notes that harmoniously complement the overall palette and give the dish as a whole an unusually appetizing charm. In addition to lamb, fat tail fat and a mixture of cottonseed oil and linseed oil are used. It is allowed to replace fat with sunflower oil.

Ingredients:

• lamb - 700 g;
• fat tail - 150 g;
• oil - 500 ml;
• chickpeas - 150 g;
• raisins - 100 g;
• rice - 1 kg;
• onions - 300 g;
• carrots - 700 g;
• garlic - 2 heads;
• zira - 1 tsp;
• salt pepper.

Preparation

1. Warm up butter with a fat tail, lay the meat, fry until blush.
2. Lay onions, and after 5 minutes, carrots, leave to simmer for 30 minutes.
3. Add seasonings, salt, soaked chickpeas, raisins, heads of garlic, rice, pour in water.
4. Simmer the dish for 10 minutes with the lid open and until the cereals are cooked under the lid over low heat.

Pilaf with bulgur and chickpeas

Cooking pilaf with chickpeas and bulgur instead of rice can be carried out both with meat and in the vegetarian version with the addition of zucchini or eggplant. Vegetable pulp will make the dish juicier and enrich its flavor palette. You can add other vegetables: sweet and hot peppers, green beans or sweet corn.

Ingredients:

• zucchini - 200 g;
• chickpeas - 1 glass;
• bulgur - 1.5 cups;
• onions - 200 g;
• carrots - 200 g;
• oil - 100 ml;
• garlic - 1 head;
• water - 3 glasses;
• salt, pepper, cumin, barberry, turmeric.

Preparation

1. Onion, carrots, zucchini and, if desired, other vegetables are placed in the heated oil with an interval of 3 minutes.
2. Add seasonings, soaked peas, a little water and heat for 10 minutes.
3. Fall asleep bulgur, add a head of garlic and more water.
4. Pilaf is cooked under a lid over a low-medium heat until moisture is absorbed.

Pilaf with chickpeas and prunes

Fans of prunes and dishes with its participation will like delicious pilaf with chickpeas, prepared taking into account the recommendations and proportions of ingredients presented below. The aroma and taste of the added dried fruit is maximized when cottonseed oil and tomato paste or peeled tomatoes are added.

Ingredients:

• pitted prunes - 12-15 pcs.;
• chickpeas - 200 g;
• rice - 400 g;
• onions - 150 g;
• carrots - 150 g;
• cottonseed oil - 100 ml;
• garlic - 1 head;
• water - 1 l;
• tomato paste - 1 tbsp spoon;

Preparation

1. Sliced ​​onions and carrots are placed in the heated oil, fried.
2. Add all the seasonings, chickpeas, prunes, tomato paste, garlic, rice and hot water.
3. After boiling, boil the pilaf for 10 minutes, cover the container with a lid and simmer the contents, reducing the heat, until the moisture is completely absorbed.

Pilaf with chickpeas in a slow cooker - recipe

It is especially easy to cook pilaf with chickpeas in a multicooker, which creates ideal conditions to get an excellent taste of the dish. Instead of beef, you can use pork, chicken, lamb, or cook pilaf without meat, adding instead additional chopped and fried mushrooms and various vegetables.

Ingredients:

• beef - 450 g;
• chickpeas - 100 g;
• rice - 1 glass;
• onions - 150 g;
• carrots - 150 g;
• oil - 60 ml;
• garlic - 1 head;
• water - 2 glasses;
• salt, pepper, spices for pilaf.

Preparation

1. Turn on the "Fry" program, pour oil into a bowl and lay onions, carrots and meat.
2. Seasonings, chickpeas, garlic, rice are thrown to the vegetables, water is poured in.
3. Switch the device to "Plov".
4. After the signal, leave the dish for 10 minutes on the "Heating".

Pilaf with chickpeas - recipe from Stalik Khankishiev

Samarkand pilaf with chickpeas from Stalik Khankishiev is prepared in layers, which are not mixed during serving, but laid out on a dish before serving in the reverse order. It will be possible to preserve the layers by using a special culinary mesh, boiled gauze, or simply by carefully placing the components in the cauldron.