🍚 Просто Чахохбили

🔥 О чем это видео про узбекский плов?

Узбекский плов – это не просто блюдо, это целая философия восточной кухни! В этом видео от канала oblomoff вы узнаете все тонкости и секреты приготовления настоящего узбекского плова. Автор делится проверенными методами, которые передаются из поколения в поколение.

Длительность этого кулинарного мастер-класса составляет 00:22:33, и каждая секунда наполнена ценной информацией о том, как добиться идеального вкуса и аромата плова. Видео уже оценили 36136 человек, что говорит о его качестве и полезности!

Folks, I love and hate chakhokhbili at the same time. I'll tell you why but for starters, I haven't seen original chakhokhbili on YouTube, first of all because khokhobi means pheasant, and the original chakhokhbili is made from pheasant, and secondly, everything is fried on pheasant's own fat, "dry frying", to say so, and thirdly, nothing like water or bullion is added to the thing, all the juice in the dish comes from tomatoes or onions, so all the recipes where folks fry the thing using vegetable oil and add bullion or water are not original recipes. And my recipe is not original as well, and here is why I hate chakhokhbili: because for my whole life my mom has been cooking chakhokhbili from so-called chakhokhbili kits, and these "kits" always consist of some crushed bones. Crushed with a dull axe. Butcher used to crush it carelessly into uneven pieces, he crushed bones in the places not intended for it and therefore there were so many bone fragments in the meat, it used to turn eating the thing into a torture and that was not fun at all. I hate bone fragments in chakhokhbili. But here is why I love chakhokhbili: even on the next day when the remaining meal is cooled down, the caramelized onion with bullion gets a bit solid and turns into a great jelly, and for my whole life since childhood I just loved picking it with a fork even without meat this jelly with onion placed on bread just melts in mouth. And I love chakhokhbili for this taste and this jelly. And you might spot a contradiction: jelly is lovely for sure, but the it gets thick only in case it's made out of bones! That's right, so here is what I gonna do: I'll cut off all the vertebras, I'll remove al the bones and cartilage pieces, and I'll cut any bones I can find. And then, after cutting all of them out, I'll make a bullion out of them. If you don't want to bother so much, just use hip meat without skin, and in order to get this fried-thick taste, just add bullion. Such pack of necks perfect for making a bullion costs just around 50 rubles. It's worth it, it instantly upgrades the thing to the next level! neck bones and all other bones go into this pot. We'll take the taste from all of that and this piece will just be fried. In the end we get hip meat which is juicy and great, we can fry it, but we won't loose the taste and juiciness from the bones which have been just separated. You can even buy some bones – we'll make the bullion out of it separately. In the end we'll get the thing I love in chakhokhbili – thickness and juiciness, and we won't get the thing I hate – bothering with bone fragments. Bullion from bones should be boiled for a couple of hours, we'll just add bay leaf and allspice. We'll just place it on fire and let it boil for a couple of hours, we'll add some more later. And I'll clean the excess fat from hip meat because well, it is here… But I just don't want to eat it, you know, I just want hip meat fillet, you can do it differently. But again folks, I don't even come close to any sort of originality, it's not pheasant meat, we won't use "dry frying" and we'll add bullion, so forget about authenticity. We'll use such pieces. You can fry them on a pan or in a pot, you can even try to dry fry them as there are still pieces of fat here, but cauldron from our today's sponsor Biol will fit our needs perfectly. It's a cast-iron cauldron which you can make for frying chicken, boiling soup or even making some scrambled eggs. It's half-pot half-pan. It's one of the most handy things for a kitchen. And there are a couple of advantages due to it's made out of cat iron. Firstly, cast-iron is eternal. Even your grand-grandchildren will be able to use this thing for frying meat. And second thing is that cast iron transmits and keeps heat perfectly. Using this you won't get a piece burnt in the center and raw on the sides. You'll be able to evenly fry anything using common burner. And it also has silicone handles to grab the cauldron even in case the thing is hot. Thanks to The Black Friday Biol offers discounts up to 40% off and if you think this diameter is too small for you, there are cauldrons with diameter up to 50 Cm. That half-meter thing is huge! So follow the link in the description and buy cast-iron cauldrons from Biol! And we'll use non-stick Biol pan. I know that original recipe doesn't include oil, but it would be tastier and easier to make, so we'll add oil. We'll fry with butter with some vegetable oil. You might think that this is too much meat and it just won't fit in. But check out how it will shrink during frying! By the way, cast-iron has two profits, it works perfectly with any kind of induction and another thing is that is it doesn't care about scratches, it doesn't have non-stick covering. *Music* So you've seen the time-lapse. You might wonder how to fry so much meat in such a small pan, but 20% of it just shrinks and it fits in perfectly. *Hissing* We'll fry the meat until some crust appears, and then we'll make some bullion, which we need vaporized by a lot. It's there, in the background, I just don't want to spend gas tanks. What about veggies? Onion! Onion is the main ingredient in chakhokhbili, and there is one simple rule: take as many onions as you think is enough, and then add twice as many. *Music* Generally, you can just add onion to meat, but I'll fry it separately as… You know, in original recipe onion is meant to be added to meat and to be fried with it, but I really love when there is fried onion in chakhokhbili, not brown and caramelized, but a bit golden, you know, when there is distinctive taste of onion, not the one fried and stewed in bullion. So I'll fry it separately. In the meanwhile the bullion is cooked and vaporizing – we need the smaller volume. I'll fry onion using butter with addition of tomato paste. This way the color and caramelization will be reached much faster. and also some more flavor for our chakhokhbili. *Music* Thanks to tomato paste the onion gets the great fried taste much faster, and it also doesn't shrink to burnt pieces, there is enough volume saved in it. But it shrinks a bit obviously. Onion is ready, meat is ready… What else? Obviously, tomatoes. by the way, many folks on YouTube clean tomatoes, remove the peel. I don't want to offend anyone and I accept any style, but I sometimes spot that people leave crushed bones in the meal, or some boiled chicken skin, but in the same time they remove the thinnest tomato skin… That's weird. You either don't care about anything or remove everything like skin or bone fragments left after cutting, and tomato peel. Or just don't care. Well, alright. Make a cross-cut on the bottom of the tomatoes, and put them into hot water for 1 minute – it will ease the cleaning. If you want to try this recipe on your own, the exact ingredients and amounts can be found via link in the description, you won't need to rewatch the video, just use the Instagram post, every piece of info you need is there. Just fill it with hot water and leave it for a minute. Some folks advice to put tomatoes into ice-cold water right after hot water. How many people out of my subscribers have prepared ice in a freezer? A lot of ice in pieces. I don't think the percent is large. Just use cold tap water, heat capacity of water is so great it will be able to cool down anything. Cold tap water will do its job even better than the one cooled down with ice, don't bother for nothing. After a minute they are ready to clean. After hot water peel almost goes off the tomatoes on its own. *Music* Ah, it's so smooth! Now cut tomatoes into small cubes. and cut out this solid part. And then just cut it into cube pieces. Turn it and… Pieces like these. *Music* The bullion is ready and I'll filter it through paper tissues. We don't need it crystal-clean of course, but… I've got these tissues and I'll just make the thing pretty. The thing about veggies is simple, but talking on seasoning… It's complicated. Some folks add grinded walnuts into chakhokhbili And I even have some, but I won't add them as they are hard to clean off the husk, and it's tart-bitter. And then I don't want to dirty a blender, and then there are these large solid pieces will still get into the meal, I don't want it. So well… There is no question about how original this recipe is – we're not using pheasant to begin with. I won't ass walnuts. Some folks add saffron, and I also have it, but I also won't add it, I think that the weak flavor of saffron just disappears in all of this gravy and tastes of garlic and khmeli-suneli. you can try it, but I won't. The next spice usually present is basil, and I've got a whole bundle of it, but the taste of basil reminds me of Italian cuisine, pizza, or some Spanish stuff… Not Georgian cuisine at all. But basil is a cool thing so I'll add a little bit. And it will be a good addition to khmeli-suneli. And finally, the base which has to be added no matter what is garlic, khmeli-suneli and cilantro. And salt and pepper of course. Besides that anything else is up to your own taste. To talk on spiciness, you can add your favorite spicy sauce or sriracha, but I'll even do this professionally and keep a red pepper in there for a while and then will just take it out. We'll see how it works. I usually chop peppers and add as much as think is needed. And also one thing I'd like to combine with coriander but I believe that people who add whole coriander seeds into meals which then get on teeth (… are committing war crimes) Please write your thoughts on what to do with people adding whole seeds of coriander down in the comment section. can't wait to read that, thank you. And we'll crush coriander using mortar. If you don't like cilantro, use parsley. Or you can take both. *Music* Alright, I'll add a little bit of basil for flavor. Now chop all of it into dust! *Music* This is a good mass, and a good bundle chopped, it smells incredible. Here is an important rule: dry spices which can unleash taste in bullion or oil can be added anytime, but fresh seasoning like garlic, basil or cilantro should be added 10 minutes before the meal is ready. Add greenery and fresh seasoning only then, otherwise they will just shrink and loose their freshness and flavor of spring or summer. It will all go away if they are kept in the meal for an hour. The other thing goes for dry seasoning – the longer – the better. By the way, chop garlic really well or smash it through garlic press, I'll take a tablespoon or so. *Music* Everything is ready, let's collect it all together. Add onion to the fried chicken. And in case something got cool, it doesn't matter, add onion. Let's add tomatoes and heat up the thing so nothing sticks. can you hear their juiciness? Add all fried ingredients right away. And those include fresh-grounded pepper, half a spoon of coriander, and a teaspoon of khmeli-suneli, with a level, but no more than that. By the way, some folks manage to make the thing using a single pan, they fry meat and then raise it and put it onto an onion pillow, but if you are not cooking it for the 50th time, my advice for you would be not to bother with that. Just fry onions separately, and everything, and then just mix all of that in the end. Don't forget about salt – I've got some in this cup. You might have spotted that I haven't added salt throughout the whole process. I wanted to see how much of the meal I've got and add salt accordingly. This way I'll clearly understand how much salt I should add. It will get salty for sure as soon as we add bullion. It's much better than adding some salt to onions while frying, some salt to meat while frying, some salt to something else and then thinking whether it's too salty or not. Add salt to the final product and that's it. The whole thing is to be mixed, tomatoes and everything is hissing altogether, that's cool, but it will start burning really soon. It's time for bullion. That's it, now nothing will burn. We'll leave it like this for stewing for 25 minutes or so. Or 15. Or 30. It depends on the size of the meat pieces. Damn, this bullion is the main part here. Before closing the thing with a cap, make sure that nothing sticks to a pan too much, everything is moving and floating in a bullion, it's great. But if some piece won't move if you touch it it means it started burning and will keep doing so if you don't fix it. switch to low fire and wait. After 25 minutes add fresh greenery and garlic. This way the flavor will go all around, but it will stay fresh. Everything is boiling, everything is fine, add quite a lot of greenery. Cilantro, parsley and quite a lot of garlic cause I really love garlic. Mix it! *music*. Boil it for another 5 minutes after adding fresh greenery and garlic. Then turn it off and leave for 15 minutes. Let it mix and soak perfectly. you can serve it with almost anything. Veggies are a great option, but there are already tomatoes and onions in there, there is enough vegetable gravy. rice is perfect, boiled potatoes or potato mash are perfect, pasta… It will be fine with pasta. Even with buckwheat. This chakhokhbili is perfect with any kind of garnish thanks to gravy. Even if we're talking about disgusting dry buckwheat or rice, you can just add some gravy and get a whole plate of heavenly meal. But you can eat it just like that with tortilla or a piece of bread. Of course, an insane amount of gravy, super-soft meat falling apart on its own, without slimy skin or bones, without bone fragments, you can just pick any piece with a fork and eat it right away. There is some crust on the meat, but there is nothing I hate. Let's try it. It's 10 out of 10. It's restaurant-level chakhokhbili, it's spicy, it's tender, it's juicy, the tastes… How can one understand that he or she has the right recipe? There is no reaction like "wow, so much garlic" or "oh, how much khmeli-suneli", no, or like "how much coriander!". No. The meal is just tasty and everything is perfectly combined into one thing, that's about it. I don't know whether it's mandatory to add saffron, or walnuts, that's your business, my food – my rules. I've made this the way I like it. And this thing is also mega-satisfying. Here is why: because it's made with the bullion boiled on bones. It would be great without them too though. The major thing here might not be the meat, but the onion. It's heavenly. But there is one disadvantage. The pepper. I wondered whether to leave it in or take it out like pro cooks. I did the latter and it gave nothing. It gave nothing in 30 minutes, so I should have just chopped it really well as I usually do. This spicy pepper can unleash its nature if you hold it in for 2 hours or so. but it's useless for chakhokhbili. Folks, it's the recipe I like. For me it's a godlike meal worth every minute spent on cooking it. Great thanks for leaving thumbs up, push he bell, leave some comments, don't mention anything about how original this thing is, eat a lot and eat tasty, I'm Slavnyi Druze Oblomoff. It's great! The recipe is there, via link in the description, it's incredible. *Music*

📖 Что вы узнаете из этого видео:

• Правильный выбор риса – какой сорт лучше всего подходит для узбекского плова
• Секреты зирвака – основы основ для насыщенного вкуса
• Технология приготовления – пошаговый процесс от начала до конца
• Специи и приправы – какие использовать и в каких пропорциях
• Мясо для плова – баранина, говядина или другие варианты
• Казан и огонь – как правильно регулировать температуру
• Овощная составляющая – морковь, лук и их правильная нарезка
• Финальные штрихи – как довести плов до совершенства

🌟 Почему узбекский плов – это особенное блюдо?

Узбекский плов отличается от всех других видов плова своей уникальной технологией приготовления. Это не просто рис с мясом – это сложное многокомпонентное блюдо, где каждый ингредиент играет свою роль. Настоящий узбекский плов готовится в чугунном казане на открытом огне, что придает ему неповторимый аромат и вкус.

Существует множество региональных вариаций: ферганский плов отличается от самаркандского, а ташкентский имеет свои особенности. Канал oblomoff из Russia показывает аутентичный подход к приготовлению этого легендарного блюда восточной кухни.

👨‍🍳 Традиции приготовления плова

В Узбекистане плов – это больше, чем еда. Это центр любого праздника, свадьбы или важного события. Существует даже специальная профессия – ошпаз (повар плова), которые готовят плов на сотни и тысячи человек. Мастерство ошпаза передается от учителя к ученику, и секреты приготовления идеального плова хранятся веками.

В этом видеоролике продолжительностью 1353 секунд вы увидите, как эти древние традиции воплощаются в жизнь. Автор канала демонстрирует не просто рецепт, а целую культуру приготовления узбекского плова.

🥘 Основные ингредиенты узбекского плова:

Для приготовления настоящего узбекского плова нужны качественные продукты:

• Рис – лучше всего девзира или другие сорта с низким содержанием крахмала
• Мясо – традиционно используется баранина, но подходит и говядина
• Морковь – желтая или красная, нарезанная соломкой
• Лук – репчатый, крупно нарезанный
• Масло – растительное или курдючный жир
• Специи – зира, барбарис, чеснок целыми головками
• Соль и черный перец – по вкусу

🔍 Полезные советы от профессионалов:

Канал oblomoff накопил огромный опыт в приготовлении узбекского плова, и в этом видео вы найдете множество профессиональных хитростей. Например, правильная последовательность закладки ингредиентов критически важна для вкуса. Сначала обжаривается мясо до золотистой корочки, затем добавляется лук, потом морковь – и только после этого заливается вода для зирвака.

Еще один важный секрет – рис нужно правильно промыть и замочить. Это влияет на то, будет ли плов рассыпчатым или слипнется. Температурный режим тоже имеет значение: сначала сильный огонь для зирвака, затем умеренный для томления риса.

📺 О канале автора

Канал oblomoff специализируется на восточной кухне и традиционных рецептах. Здесь вы найдете не только узбекский плов, но и множество других аутентичных блюд. Видео снято в стране Russia, что гарантирует подлинность и следование традициям.

Канал уже собрал аудиторию ценителей настоящей восточной кухни, и это видео получило 36136 лайков от благодарных зрителей, которые смогли приготовить вкусный плов по этому рецепту.

⏰ Сколько времени занимает приготовление?

Это обучающее видео длится 00:22:33 (1353 секунд), но реальное время приготовления узбекского плова обычно составляет от 2 до 3 часов. Это блюдо не терпит спешки – каждый этап требует внимания и терпения. Зато результат превзойдет все ожидания!

🎯 Для кого это видео?

Это видео будет полезно:

• Начинающим кулинарам, которые хотят освоить узбекский плов
• Опытным поварам, желающим узнать новые секреты
• Любителям восточной кухни и экзотических блюд
• Тем, кто планирует праздник и хочет удивить гостей
• Всем ценителям настоящего аутентичного плова
• Людям, интересующимся кулинарными традициями Узбекистана

💡 Интересные факты об узбекском плове:

Знаете ли вы, что в Узбекистане существует более 40 различных рецептов плова? Каждый регион гордится своим уникальным способом приготовления. Ферганский плов готовится с добавлением винограда и нута, самаркандский отличается крупной нарезкой моркови, а бухарский – особой технологией обжарки мяса.

В 2016 году традиция приготовления узбекского плова была внесена в список нематериального культурного наследия ЮНЕСКО. Это признание важности плова не просто как блюда, но как культурного явления, объединяющего людей.

🏷️ Теги и метки видео:

Теги: чахохбили,рецепт,рецепт чахохбили,как приготовить чахохбили,лучший рецепт чахохбили,грузинская кухня,блюда грузинской кухни,славный друже,славный друже обломов,oblomoff,обломофф

Ключевые слова: узбекский плов, рецепт плова, восточная кухня, oblomoff, плов в казане, традиционный плов, Russia, кулинарный мастер-класс

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Приятного просмотра и удачи в приготовлении настоящего узбекского плова! Пусть ваш плов всегда будет рассыпчатым, ароматным и невероятно вкусным! 🍚✨