{"id":81,"date":"2017-10-15T18:47:15","date_gmt":"2017-10-15T15:47:15","guid":{"rendered":"http:\/\/andrestover.com\/?p=81"},"modified":"2018-11-27T00:14:57","modified_gmt":"2018-11-26T22:14:57","slug":"usbekistani-pilaff","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/usbekistani-pilaff\/","title":{"rendered":"Usbekistani pilaff"},"content":{"rendered":"<p>Usbekistani pilaff nagu ka k\u00f5ik teised pilafi variatsioonid kuulub regiooni toitude ajaloolisse klassikasse. Esimesed retseptid kirjutati raamatutesse ligemale 1000 aastat tagasi. Usbekistani pulmapilaff on rahvusroog, mida kohalikud valmistavad erilisteks s\u00fcndmusteks, pulmad, suuremad koosviibimised, rahvuslikud t\u00e4htp\u00e4evad. Siinne retsept ja valmistamisjuhend on kokku pandud ja korduvalt testitud mitmetest vanadest retseptidest ja peale p\u00f5hjalikku kohalike tavade kohta krijanduse lugemist. Selle toidu valmistamine n\u00f5uab hoolt, kannatlikkust ja aega, aga sel juhul on ka hea tulemus garanteeritud.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-83\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-1.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-1.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-1-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #ff0000;\">Valmistamisaeg: 30-45 min ettevalmistus, 3-3,5 tundi valmistamine<\/span><br \/>\n<span style=\"color: #ff0000;\"> Tase: keskmisest keerukam<\/span><br \/>\n<span style=\"color: #ff0000;\"> Kogus: 8-10 inimesele<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline;\">Koostisosad<\/span><br \/>\n1 kg lambaliha, kindlasti panna v\u00f5imalusel juurde ka natuke pekisemaid t\u00fckke, samuti v\u00f5ib olla sees konte.<br \/>\n800 g pikateralist riisi (v\u00f5ib kasutada ka jasmiiniriisi), mida leotatakse 2, v\u00f5imaluse korral 4 tundi k\u00fclmas vees, et eemaldada t\u00e4rklis<br \/>\n600-700g porgandeid<br \/>\n3-4 tervet k\u00fc\u00fcslaugupead (lahtine koor \u00e4ra v\u00f5etud ja juured eemaldatud)<br \/>\n300-400 g sibulaid<br \/>\n1 tl v\u00e4rskelt jahvatatud musta pipart<br \/>\n3-5 tl v\u00e4rskelt jahvatatud v\u00fcrtsk\u00f6\u00f6mneid<br \/>\n1-1,5 tl paprikapulbrit<br \/>\n3-5 tl meresoola<\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline;\">Valmistamine<\/span><br \/>\n1. L\u00f5igata lambaliha 3-4 cm kuubikuteks<br \/>\n2. L\u00f5igata porgandid kaheks jupiks ja siis 3-4 mm l\u00e4bim\u00f5\u00f5duga pikkadeks ribadeks<br \/>\n3. Sibulad hakkida peeneks<br \/>\n4. Panna taldrikule valmis maitseained<br \/>\n5. Ajada \u00f5li paksup\u00f5hjalises potis nii kuumaks kui saab (suitsemiseni)<br \/>\n6. Lisada liha ja segada kiiresti, liha j\u00e4\u00e4b niimoodi mahlane, pruunistada ilusaks<br \/>\n7. Lisada sibul, pruunistada kuldseks<br \/>\n8. Lisada porgandid ja maitseained<br \/>\n9. Lisada umbes 1L vett ja keeta kaane all madalal kuumusel 1,5-2 tundi<br \/>\n10. Kui liha on peaaegu pehme, siis suruda terved k\u00fc\u00fcslaugupead alumine, juurtega ots allapoole liha, porgandi, ja sibulamassi sisse<br \/>\n11. Katta segu ettevaatlikult leotatud riisiga. Riis katab kogu pinna suhteliselt paksu kihina<br \/>\n12. Valada ettevaatlikult peale vett p\u00fc\u00fcdes riisi mitte segamini ajada kuni riis on kaetud umbes 1-2 cm vee kihina.<br \/>\n13. Hautada ilma kaaneta keskmisel kuumusel umbes 30 min, selle ajaga aurab suur osa vett \u00e4ra.<br \/>\n14. Kui riisi pind on j\u00e4\u00e4nud kuivale, l\u00fckata riis poti \u00e4\u00e4rtest keskele kergesse kuhilasse ja torgata pika lusikavarrega l\u00e4bi riisikihi ja kuni p\u00f5hjani 3-4 auku, et vesi saaks vabalt aurata<br \/>\n15. Katta k\u00f5ik puhta k\u00f6\u00f6gir\u00e4tikuga, millele asetada potikaas ja lasta \u00fclimadalal kuumusel haududa 30-40 min<br \/>\n16. 30-40 min m\u00f6\u00f6dumisel t\u00f5sta pott tulelt, leida \u00fcles k\u00fc\u00fcslaugupead, mis tuleb t\u00f5sta k\u00f5rvale ja alles hoida.<br \/>\n17. V\u00f5tta kena suur kauss ja hakata riisi kaussi laduma v\u00f5ttes riisi kord pinnalt, kord rohkem p\u00f5hjast. Pilaffi ei segata p\u00e4ris l\u00e4bi, vaid j\u00e4etakse natuke eba\u00fchtlaseks, m\u00f5nes kohas on liha ja purgandeid rohkem, m\u00f5nes v\u00e4hem. Idee on selles, et riisiga osa j\u00e4\u00e4b alla ja lihasem osa j\u00e4\u00e4b kausi pinnale.<br \/>\n18. Kui kausis on piisavalt pilaffi, siis asetada k\u00f5ige tippu k\u00fc\u00fcslaugupead. Valmis maitsmiseks!<\/p>\n<p>\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-249\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-blog-3.jpg\" alt=\"\" width=\"1165\" height=\"775\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-blog-3.jpg 1165w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-blog-3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-blog-3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2017\/10\/Usbekistani-pilaff-blog-3-1024x681.jpg 1024w\" sizes=\"auto, (max-width: 1165px) 100vw, 1165px\" \/><\/p>\n<div id=\"themify_builder_content-81\" data-postid=\"81\" class=\"themify_builder_content themify_builder_content-81 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Usbekistani pilaff nagu ka k\u00f5ik teised pilafi variatsioonid kuulub regiooni toitude ajaloolisse klassikasse. Esimesed retseptid kirjutati raamatutesse ligemale 1000 aastat tagasi. Usbekistani pulmapilaff on rahvusroog, mida kohalikud valmistavad erilisteks s\u00fcndmusteks, pulmad, suuremad koosviibimised, rahvuslikud t\u00e4htp\u00e4evad. Siinne retsept ja valmistamisjuhend on kokku pandud ja korduvalt testitud mitmetest vanadest retseptidest ja peale p\u00f5hjalikku kohalike tavade kohta krijanduse [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":248,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386],"tags":[393,383,388],"class_list":["post-81","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","tag-lamb","tag-rice","tag-uzbekistan","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/81","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":8,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/81\/revisions"}],"predecessor-version":[{"id":906,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/81\/revisions\/906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/248"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=81"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=81"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}