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Pilaf cooked in dough. Shah pilaf - step-by-step recipe - photo. Ingredients for cooking

  • Separate the bones from the chicken meat, boil broth from them, cut the meat into pieces and fry with the addition of onions and peppers in butter (about 100 milliliters of melted butter), pepper, salt and sprinkle with spices to taste. Wash dried fruits and add water.
  • Strain the broth, dilute it with milk (1:1 ratio), add salt and cook the previously soaked rice in it. When it is cooked, pour it into a colander and let the liquid drain; you need to rinse it if it is not crumbly enough. Pour wheat and corn flour (2 tablespoons each) onto the table.
  • Mix and roll out puff pastry on this mixture. The rolled sheet should cover the entire inside of the cauldron and hang over the sides. Grease the bottom and walls of the cauldron with melted butter, place the dough, grease with oil again, pour in the rice and pour melted butter evenly over the entire surface (approximately 100 milliliters of oil is needed).
  • Remove dried fruits from the liquid, squeeze a little and place on top of the rice, then lay out the chicken and vegetables, pour over the liquid that formed from frying them. Wrap the hanging dough and carefully seal it, grease with oil, the pilaf should be hermetically sealed.
  • Preheat the oven to 180 degrees, put the pilaf there and cook for about 40-45 minutes. with chicken and dried fruits in puff pastry, remove from the oven and tip upside down onto a plate, cut it into pieces like a cake, sprinkle with dogwood and nuts and serve.

About the recipe for shah pilaf

Stunningly beautiful and tasty pilaf baked in the oven.

Ingredients:


Cooking shah pilaf


First you need to knead the dough on a gas machine. I have several recipes for gazmakh, this time I used this recipe:
flour - 200 gr
melted butter - 100 gr
water - 70 ml
salt to taste.

Melt the butter until it becomes water. Mix everything thoroughly and knead into a homogeneous dough. At first the dough will be like in the photo - soft and buttery. Leave the gasmah aside for 30-40 minutes. It needs to be stirred from time to time.

After 40 minutes the dough becomes soft and smooth. Lightly dust the board with flour and roll out the dough into a thin layer - about 0.5 mm, just don't overdo it. The rolled out dough should be larger than the shape in which you will bake your pilaf.

Boil the rice for 5-7 minutes until half cooked in plenty of water and salt. Rinse under plenty of cold water.

Grease the baking tray generously with butter. Distribute the dough so that the edges hang. Sprinkle a thin layer of rice over the entire dough and press it down with your hands to form a rice plate.

Place the filling on our rice plate. This time I had turshu govurma.

Turshu govurma

Simmer the meat until done. Cool. Fry separately: chop 5 onions, add zininch, pepper/salt and fry until golden brown. When the onion is ready, add meat, boiled chestnuts, plums, squeeze half a lemon, add saffron, turmeric and half a glass of water and simmer all together for 30 minutes.

Pour all the rice onto our filling so that it completely covers it.

Brew saffron in boiling water. Melt the remaining butter. Drizzle the rice with saffron and butter.

Carefully fold the edges. We cut off the unnecessary dough on the folds and seal those places where there was not enough dough. Put it in the oven. The pilaf should stand in the oven for 50 minutes at 150 degrees, then take it out, grease the top with butter and return it to the oven at 180 degrees. until toasted. No more than 20 minutes. The crust should become golden.

We take out the finished pilaf. Place a plate on it and carefully turn the pilaf over. Thus your top becomes your bottom. And we serve the beautiful pilaf to the table immediately.

This is how shah pilaf looks in cross-section.

Insanely delicious and stunningly beautiful for the holiday table!

A barrel of pilaf is an ideal dish for any holiday; of course, it is more difficult and longer to prepare than regular pilaf, but it looks simply magnificent and will perfectly decorate any holiday table.
A barrel of pilaf dish is not only tasty, but also very filling, chicken meat is rich in protein and contains virtually no fat, and rice is one of the most dietary grains. Although garlic is not included in the recipe, I can advise you to cook a barrel of pilaf the first time with onions, and the second time with garlic instead of onions, then the taste of the dish changes significantly, but this is not for everyone.
Ingredients:
— 1 chicken 1.5 kg or meat
- 1 large onion
- salt pepper
- 2 - 3 cups Basmati rice, salt
- 70 - 100 g butter (melt)
- for yellow color turmeric, saffron, or Sary kök
- you can add seasoning for pilaf
For the test:
- 3 eggs
- 1/3 glass of water
- ½ tbsp. salt
- 3-3.5 cups flour
- 1 tbsp. butter (melt)
- 2 tbsp. vegetable oil
You can replace the dough with lavash
Boil the rice until half cooked, drain in a colander.

Melt butter in a frying pan, add rice. Leave.
Boil the chicken until half cooked. Separate from the bones, break into pieces with your hands, lightly fry along with the onion, add salt and pepper (first fry the onion until golden brown).

Grease the bottom and sides of the dish with butter. Sprinkle with sesame seeds (you can use pistachios - it looks more beautiful).

Knead into a smooth dough. Roll out to 5 mm thickness. Transfer the rolled out dough and place it along the bottom and sides of the dish, leaving the edges hanging down.

Alternate layers.


Sprinkle rice as the first layer, then finish the fried chicken with rice, pour over melted butter and cover with overlapping dough.


Place in the oven for 30-45 minutes. at t 190 C...Covering with a dish, carefully turn the pan over, remove and serve)


Bon appetit!

The name of this Turkish dish translates as “curtained pilaf”.
I prepared it for the first time and was pleasantly surprised. The presence of almonds and cinnamon gives a very subtle aroma and taste to the pilaf.

It cuts easily and the filling does not fall out of the cut piece.
Moreover, this dish is very versatile: you can proudly put it on the festive table in front of your guests, and you can also easily take it with you to a picnic.

List of ingredients

  • for test:
  • eggs - 2 pcs
  • sour cream - 3-4 tbsp. spoons
  • baking powder - 1 teaspoon
  • flour - 3 cups
  • salt - to taste
  • filling:
  • chicken breast - 1 piece
  • Long grain rice TM "Zhmenka"- 2 glasses
  • chicken broth - 3 cups
  • peeled almonds- 3/4 cup
  • rast. oil - 2-3 tbsp. spoons
  • cinnamon - 1/2 teaspoon
  • allspice - 1/2 teaspoon
  • drain oil - 1 tbsp. spoon
  • salt - to taste

Cooking method

Boil the chicken breast, disassemble into small pieces or cut. Rinse the rice.


Heat the vegetable oil in a saucepan. oil, fry some of the almonds in it (do not be distracted so as not to burn!),

add rice, mix well, add chicken, cinnamon, pepper, salt,


Stir again and pour in 3 cups of hot broth.

Cook over low heat until done. Turn off the heat and place the drain on top of the rice. butter cut into small pieces. Leave the rice to rest for a while under the lid closed (I use a rice cooker).

During this time we will make the dough. Mix all the ingredients and knead a soft dough that does not stick to your hands. We remove it under the film for 20 minutes.


Grease a heat-resistant dish with drain. oil Place the remaining almonds on the bottom.


Divide the dough into two parts: large and small. Roll out most of it thinly into a large circle, place it in the mold, on top of the almonds. Distribute the rice evenly and cover the top with the second piece of rolled out dough.


We carefully pinch both parts of the dough.

Bake in an oven preheated to 180 degrees until browned, about 25-30 minutes.
A glass mold is ideal for baking, which makes it possible to control the bottom of the dough so that it is golden brown - this is our future top of the “pilaf”.


After baking, cover the pan with the prepared pilaf dish and turn it over.

Serve hot, although it's delicious cold too!

Shymkent style pilaf

500 g lamb, 2 cups rice, 2 eggplants, 350 g carrots, 3 sweet peppers, 80 g onions, 315 ml vegetable oil, 200 ml broth.

Wash the vegetables thoroughly. Cut the eggplants into cubes, chop the carrots into strips, sweet peppers into large strips, and onions into rings. Fry all the vegetables one by one in vegetable oil.

Rinse the rice thoroughly and cook in salted water until half cooked, place in a colander or sieve to drain.

Place the meat cut into cubes or cubes into the heated fat and fry until golden brown.

Add rice, fried vegetables, add water or broth, bring to a boil and cook with the lid tightly closed over low heat until done.

Serve for dastarkhan in a large dish.

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