Delicious sweet pilaf with dried fruit recipe with photos. Pilaf with raisins is a healthy dish with a wonderful aroma! A selection of different pilaf recipes with raisins: plain and sweet.

Usually, speaking of the pilaf, we mean a meat dish. But there is another kind of this dish - sweet pilaf from dried fruits.

For its preparation also use rice, dried fruit or fresh fruit. According to its taste, sweet pilaf is not inferior to meat. It is perfect for baby food and for those who do not eat meat.

Below we will tell you how to make sweet raisin pilaf.

Required Products

rice - 200 grams, cereal can be any, at your discretion, but the best type of basmati or long grain;
raisins - 100 grams, it is better to give preference to a variety that does not contain bones;
carrots - 1 piece;
honey - 2-3 tbsp. spoons, if someone is allergic to honey, you can replace it with sugar;
spices: salt, to taste, you can use cinnamon, nutmeg, cardamom, cloves for flavor;
butter - 100 grams.

Recipe

Rinse the rice thoroughly several times to transparency and add water, leave for 20.
Raisin bust, pour hot water and leave for 10 minutes, then rinse well in cold water.
Peel and cut carrots as you like.
Cauldron or pot with thick walls put on fire, heat up, put on it butterto melt. Send carrots, honey, fragrant spices to the pan. Stir for a few minutes, stirring constantly to prevent the mixture from sticking to the pan.
Put prepared raisins, mix.
Drain water from rice, lay out with other products. Ingredients pour water, so that the liquid covered rice approximately 2 centimeters. Add salt. Cover the pan with a lid and cook on low heat until the liquid evaporates for about half an hour. If necessary, you can add sugar.
When the liquid has completely evaporated, turn off the fire, let the prepared pilaf brew for 10 minutes.

There is an even simpler recipe for this dish, but you need a slow cooker for it. To cook sweet pilaf with raisins and dried apricots in a slow cooker you will need the following products:

1 multi-rice;
1 carrot;
dried apricots, raisins - the number of dried fruits you determine yourself;
vegetable or cream oil;
0.5 tsp. salts;
sugar to taste;
favorite flavored seasonings.

Cooking process

Rinse the dried fruit well, pour hot water on it, leave it for a while so that it swells.
Dried apricots cut into small pieces, raisins do not need to cut. Peel carrots and cut into small cubes.
At the bottom of the bowl to pour oil, put carrots and dried fruits.
Wash rice, put in a bowl on top of other ingredients.
Add salt and other seasonings.
Pour in water so that it covers the cereal by 2 centimeters.
Choose the mode of "pilaf" or "cereal" - depending on the model of multicooker. When the pilaf is ready, a signal will be heard.

This recipe is simpler than the previous one, because almost all the work is done by household appliances.

Such a dish can be prepared for breakfast or for dinner, in the process of cooking you can add other dried fruits, nuts or candied fruits - depending on your preferences. Serve pilaf better hot. At the request of his fill it with sour cream or natural yogurt without additives. In the summer, such pilaf supplement compote, light salad from fresh vegetables or okroshka, and in winter kefir or yoghurt.

These recipes will not take a lot of time, and you will without effort get a satisfying, flavorful dish.

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Adding raisins to plov is far from innovation.

In eastern countries, this is done for a long time and get dishes with an extraordinary taste.

And raisins are equally well combined with plov from meat, and dessert options.

Therefore, this dish can be prepared for both men and children.

Pleased household plove with raisins?

Raisin Pilaf - General Cooking Principles

Rice is the basis of any pilaf. The quality and variety depends on the type and taste of the dish. Often use cereals with long grains, but for sweet dishes, you can use round rice. Before cooking it is always washed until the water is completely transparent.

Raisins for pilaf, you can use any. But especially kishmish is appreciated. The product is washed and then dried with a towel. If there are twigs on the grapes, then they need to nip off.

In addition to rice, they also add other dried fruits to pilaf: dried apricots, prunes, nuts and candied fruits can be put. If pilaf with meat, then besides it there are vegetables, mainly carrots, onions and garlic. Well, all kinds of spices, the number of which is unlimited.

Uzbek plov with raisins and lamb

Recipe uzbek pilaf with raisins and lamb, which will surprise with its peculiar taste and matchless aroma. Use better kishmish.

Ingredients

1 kg of mutton;

150 grams of raisins;

800 grams of rice;

Turmeric;

Head of garlic;

Bay leaf;

0.6 kilograms of carrots;

3 large onions.

Cooking

1. We wash the lamb, dry it and cut it into large pieces.

2. In a cauldron, we heat up oil, about a glass, and lower the meat. Fry until brown, make the fire big, do not diminish.

3. Cut carrot into strips, large onion cubes.

4. First send onions to the meat, fry for a minute.

5. Add the carrot, cover and simmer under the lid for five minutes.

6. At this time, you need to wash the raisins and rice, you can combine them. The rice is washed at least 7 times until the water is completely transparent.

7. Add spices to the cauldron: saffron, cumin, turmeric and all the rest.

8. Next, lay out the rice with raisins, salt.

9. Fill with boiling water from the kettle so that the water is 2.5 centimeters above the food level.

10. Now take the washed head of garlic and stick in the center of the dish.

11. Put the bay leaf on top, cover the cauldron.

12. After boiling we torment the pilaf on a minimum fire for 20 minutes, then turn it off and, without opening, leave for another half hour.

Sweet pilaf with dried apricots and raisins

To prepare a sweet pilaf with raisins and dried apricots does not take much time. The dish is very simple, but quick and tasty. Ideal for breakfast, afternoon snack and just to feed the little picky. Optionally, it can also add a little prune.

Ingredients

70 grams of dried apricots;

70 grams of raisins;

1 cup rice;

50 ml of vegetable oil refined;

Sugar to taste.

Cooking

1. Immediately wash the rice. You can use a long or rounded cereal, it does not really matter. Take the one that you like.

2. Slightly dry rice.

3. Heat the oil in the pan.

4. Add rice and fry until golden, periodically you need to mix the grits.

5. Wash dried fruits. Dried apricots can be cut into cubes or straws.

6. Transfer the rice from the pan to the saucepan or cauldron.

7. On the same pan fry the raisins with dried apricots and also shift to the cauldron, stir.

8. Add two glasses of boiling water, salt a little, so that the dish will show taste, cover and cook until ready.

9. Turn off after 20 minutes and give the same amount to stand.

10. When serving on the table from above, you can sprinkle with sugar.

Pilaf with raisins, nuts and meat "Padishah"

Another awesome dish eastern cuisinewhich is definitely worth a try. One name is worth it! In the east, they use lamb or beef, but we can take pork. In general, any meat, but walnuts only.

Ingredients

1 cup rice;

500 grams of meat;

100 grams of butter;

2 carrots;

1 onion;

150 grams of nuts;

150 grams of raisins;

3 cloves of garlic;

2 bay leaves;

Salt pepper.

Also added to the dish: barberry, marjoram, zira. Put them at your discretion.

Cooking

1. We cut onions, we throw in the heated oil, we prepare a minute.

2. Cut the carrot into strips and fry with onions.

3. Now it's the turn to lay the meat, which we cut into small cubes. Fry with vegetables. If beef is placed in the pilaf, you can cover the lid and put out the dish for a while.

4. Fill the products with aromatic spices.

5. Wash rice with raisins, put it in a cauldron.

6. Salt, add boiling water, about 1 centimeter above the rice, put the garlic and bay leaf.

7. Cover and torment for half an hour.

8. Turn off, let stand for half an hour.

Sweet pilaf with dried apricots and raisins in a slow cooker

Another option dessert dishes, which is prepared in a slow cooker. To taste, you can add cinnamon, more sugar and even vanilla. Rice is better to use steamed, it turns out delicious.

Ingredients

100 grams of raisins;

100 grams of dried apricots;

1 multi-steamed rice;

1 multi-glass of water;

2 spoons of sugar;

30 grams of butter.

Cooking

1. Wash rice and dried fruits. Dried apricots cut into strips, raisins leave whole.

2. Put butter in a slow cooker, add dried fruits and fry in baking mode for 10-12 minutes.

3. Put rice, sugar, you can add sweet spices, stir.

4. Pour in water and set on pilaf mode for half an hour. Similarly, you can cook on the program of extinguishing.

5. After the signal, we do not open the slow cooker and let the pilaf stand for another half hour, the heating can be turned off.

Pilaf with raisins and apples

Another version of sweet pilaf with raisins and apples. Some are familiar with this dish since childhood. It is really tasty, fragrant and worth attention. Apples can take any, but better than round rice.

Ingredients

1 cup rice;

2 apples;

100 grams of raisins;

5 tablespoons of sugar;

3 tablespoons butter;

Water 3 cups.

Cooking

1. Wash the rice and put it in the saucepan.

2. Pour in 2 cups of boiling water and cook over low heat for 5 minutes, cover with a lid.

3. We wash the raisins and throw them into the pan, along with it we put the sugar. Cover and cook on for another 5 minutes.

4. Apples cut into cubes. Peel can be removed or left to do to your taste.

5. Pour the apples into the almost finished rice, stir and simmer for another 5 minutes. Pilaf is ready!

Sweet pilaf with dried apricots, raisins and prunes

Another recipe for sweet pilaf with raisins and dried apricots, which also includes prunes, nuts and carrots. Yes, it is she who makes this dish unusual and adds bright colors.

Ingredients

100 grams of rice;

1 carrot;

50 grams of dried apricots:

50 grams of nuts;

50 grams of raisins;

50 grams of prunes;

40 grams of butter;

Cooking

1. We wash all dried fruits, we cut prunes and dried apricots into small straws.

2. Chop nuts and fry.

3. Shred carrots into strips or cut into cubes, but not small.

4. Put oil in a cauldron and fry the carrot to a rosy color.

5. Add dried fruits, fry for another couple of minutes.

6. Put well washed rice, a pinch of salt.

7. Pour in a glass of boiling water, cover and simmer until rice is cooked.

8. When serving pilaf sprinkle with nuts. To taste, you can add sugar, but usually enough dried fruit.

Even sweet pilaf requires salt. It gives rice taste, makes the dish rich. If you do not add salt, it may seem "empty."

Repeated washing of rice is the norm for pilaf. But the sweet dish is often cooked and viscous. And sometimes they use round rice to make pilaf more like porridge.

Raisins can be different. And not only in appearance, but also to taste. If the berries are sour, then add some sugar to the pilaf. If on the contrary, they are very cloying, then you can reduce the amount of sugar in the recipe.

And sweet and plain pilaf take time to full disclosure of taste. Therefore, do not hurry to lay it out on plates and let it brew under a lid. It will become much more delicious.

Delicious pilaf is obtained only in dishes with thick walls. Basically, they use a cauldron for cooking. But, if not, then you can use a cast-iron frying pan or a saucepan. But in a Teflon pan, the pilaf is not what it should be.

Sugar increases the stickiness of rice. Therefore, it is better to add it already in the finished dish, unless of course according to the recipe is not intended to cook porridge.

I do not know how anyone, but for a long time I got used to this name - sweet pilaf with raisins. Since my childhood I used to classic recipe pilaf, with carrots, with garlic. And here on you, almost a set for. However, my mother explained to me at one time that in general the word pilaf is translated as boiled rice. That is, with a certain stretch, even ordinary, boiled rice can be called palov. That is why pilaf was widely spread in the world. Hardly any other dish has the same variety as the culinary site claims.

Let's take a word and continue. So, with the name sorted out. Now go through the ingredients and first of all mention rice. For sweet pilaf with raisins required. Only this will give the pilaf a traditional crumbly structure. If you buy steamed rice, it will be even better. You are guaranteed to get the desired result.

To prepare a sweet pilaf with raisins, select the necessary utensils. Better if it is cauldron. Since it has been the choice of Oriental chefs for a great many centuries, this means that this is the best choice.

Dried fruits are better to take on the market. In the store, as a rule, they sell what is specifically intended for long-distance journeys. That is, small, specially treated with chemicals. In the market you are sure to find large, fleshy, with excellent taste and aroma.

Cooking sweet pilaf with dried apricots and prunes

First of all, let's deal with all the dried fruits. They need to carefully sort out. Put aside all damaged and at least slightly rotted. Those that remain should be rinsed under warm, but not hot water. Next, put them in a bowl with clean water. It is necessary that they absorb the water, swell and become soft. Hold dried fruits in water for about 30 - 40 minutes.

For now the dried apricots, and prunes become wet, we will be engaged in rice. It also needs to be carefully searched and removed all dark, damaged, and just suspicious grains. We rinse the rice under cool water using a colander and for the time being set aside so that excess water flows.

Pour the oil into the pan, heat it up to the state of small bubbles and fill it with rice. We will fry it, stirring occasionally, until it becomes beautiful, slightly brown,. Once this has happened, move the rice to the cauldron. In this case, slightly squeeze it with a spoon from the oil. It is still useful to us.

Get out of the bowl all the dried fruit. Slightly squeeze them from the water and cut dried apricots and prunes into smaller pieces on a cutting board. Usually cut into strips, so it turns out more beautiful. Add raisins to chopped dried apricots and prunes and move them to hot after rice. We also fry them until the state until they get a beautiful golden color. After this, all dried fruits, together with butter, will be moved to the cauldron.

And now a small feature from the eastern chefs. It is necessary to prepare a sufficient amount of boiling water. Stir a little salt in it and a little. Choose those that do not have a sharp taste and aroma. After that, pour water into the cauldron. In general, it is believed that water should not only cover rice, but also be higher, about the thickness of a finger. Continuously stirring the contents of the cauldron, wait until the water boils. After that, reduce the fire to a minimum and cover the cauldron with a lid. We leave sweet pilaf with raisins for about half an hour to rest. This time is enough rice to swell and fill almost the entire volume of the cauldron.

Half an hour later we remove the cauldron from the fire and remove the cover. That's all, sweet pilaf with raisins is completely ready! Arrange it in plates and serve to the table. Especially with something to decorate the finished dish is not necessary, and so it will have a very beautiful appearance. Enjoy your meal!

Ingredients for Sweet Pilaf with Raisins

5 glasses of rice
10 glasses of boiling water
400 g dried apricots
400 g raisins
400 g prunes
2 glasses of oil without color and smell

Dried fruits give dishes an extraordinary sophistication. Pilaf becomes a real treat. The dish with raisins and dried apricots is enriched with useful vitamins. It is recommended to use it to everyone, especially those who are on a diet or are fasting.

Sweet pilaf with raisins and dried apricots

Ingredients

Rice groats - 200 gr.
Meat broth - 600 gr.
Dried grapes - 100 gr.
Dried apricots - 100 gr.
Oil for frying - 70 gr.
Garlic cloves - 20 gr.
Salt - to taste.
Onion - 120 gr.
Saffron and cinnamon - 5 gr.

Cooking

Dried apricots pour boiling water. When she take a steam bath, pour out, squeeze out the water and cut into thin strips.
Peel the onion and cut into small pieces.
Wash the raisins with warm water.
Heat up the oil in the currant.
Fry the onions to a transparent color.
Add to it squeezed garlic with dried apricots.
Fry for two minutes, and add rice.
Sprinkle raisins on top.
Pour broth, salt, add spices and cook over low heat, covered with a lid.
When the liquid is completely evaporated, we stir the pilaf and pour it into plates.

Dried fruit pilaf is served as an independent dish or as a side dish.

Sweet pilaf with carrot

Ingredients

Dry rice - 350 gr.
Dried apricots - 200 gr.
Dried grapes - 150 gr.
Sugar - to taste.
Salt - to taste.
Spices for pilaf - 25 gr.
Carrot - 150 gr.
Onions - 150 gr.
Water - 800 gr.
Vegetable oil - 80 gr.

Cooking

Wash rice and leave in clear water for 25 minutes to swell.
Onions cut in the form of thin semirings.
Carrots cut across into two parts and grind grated.
Wash the raisins and pour boiling water.
Dried apricots are also washed and poured boiling water.
In a preheated pan, we heat the vegetable oil along with the spices.
Add chopped onion and fry for a couple of minutes.
Then pour carrots into a frying pan and cook until softened.
With rice cereal, pour out the water and pour it to the vegetables. Stir and heat for 10 minutes until complete evaporation of water. Also, make sure that the rice is fried and absorbs the oil with the aroma of spices.
With dried apricots pour water and cut into pieces.
Dried fruits add to the pilaf. Stir.
Fill boiling water, salt, sugar and cover with a lid.
When rice absorbs the liquid, cook over low heat for half an hour.
After a while, we turn off the pilaf and let it brew for 15 minutes. Mix and scatter on plates.

Recipe for cooking pilaf with raisins and chicken meat

Ingredients

Chicken - 1 kg
Rice groats - 400 gr.
Onion - 150 gr.
Carrots - 150 gr.
Raisin - 100 gr.
Spices for pilaf - to taste
Salt - to taste.

Cooking

Wash rice in several waters and pour clean water for 20 minutes.
Chicken cut into pieces and fry in a cauldron with vegetable oil.
Add sliced vegetables to meat.
After 5 minutes, sprinkle with spices and pour rice cereal.
Pour boiling water over the rice and cook over low heat until cooked.
When the pilaf is ready, let it brew for at least 15 minutes. Stir and pour into plates.

Raisin gives the plov sweets and refinement.

Pilaf with raisins and pork

Ingredients

Pork - 800 gr.
Rice - 400 gr.
Raisin - 150 gr.
Onions - 150 gr.
Carrot - 150g.
Garlic - 40 gr.
Spices - 15 gr.
Salt - to taste.

Cooking

My meat, dry, and cut into large pieces. Fry it with vegetable oil over medium heat.
Peel the onion, cut into cubes and add to the meat.
Clean the carrots and cut into strips. Also add to the cauldron after the bow.
Fry vegetables until golden and we sprinkle with spices. Salt and add the raisins with garlic.
Top with water and simmer for 20 minutes, covered with a lid.
Wash rice in water and ship to vegetables with meat. Cooking 15 minutes. Check for readiness and turn off the fire.
We give the pilaf to stand for 15 minutes.

Pilaf with raisins and meat can be cooked in a slow cooker. First stew meat with vegetables and spices, using the mode of stewing or baking. Then add the washed rice and cook it, including the program "Pilaf" or "Porridge". When the slow cooker pisses, let the dish stand for 15 minutes, open the lid, stir and call the household to eat pilaf along with a light salad and warm tea.

Cook the pilaf in a skillet with a thick bottom or in a cauldron.
After falling asleep rice cereal, try not to interfere with the dish, so that it turns out crumbly and tasty.
Given the taste of pilaf, it can be served along with fresh vegetables, greens or natural yogurt, cooked by yourself.
As a drink, wine or hot green tea is suitable for pilaf.
Pilau is recommended to eat with homemade donuts.
A dish with raisins and dried apricots is rich in vitamins and trace elements that are beneficial to the body, so it is recommended to prepare it for both adults and children.

Recommended recipes:

We first tried lean pilaf with dried fruits called “Bukhara” in a cafe with Vedic cooking. I liked the combination of salty and sweet taste and wanted to make such a pilaf at home. The Internet has offered a bunch of options, among which were non-blessed Bukhara pilaf with raisins, sweet pilaf with dried fruits, and vegetarian pilaf with vegetables. I had to invent a collective recipe, taking into account the available information and personal culinary experience. The pilaf turned out to be tasty and similar to a dish from a cafe (although asafoetida is probably there instead of onions and garlic), while being more “European” and not so fat.

Time: 1.5 hours.

Quantity: 4-6 servings.

For lean pilaf you will need:

long grain rice (brown here) - 2 tbsp .;
carrots - 1 pc. (large);
onions - 1 pc .;
garlic - 1 head;
spice mix for pilaf (barberry, turmeric, zira, peppers mixture) - 2/3 tsp;
dried dill - 1 tbsp .;
salt - 1 tsp. with a slide (better to taste);
raisins - 3 tbsp. l .;
dried apricots - 6-7 pieces;
prunes - 2-3 pieces (not necessary);
vegetable oil - 2-3 st.l.

Cooking salted pilaf with raisins and dried apricots

Rinse dried fruits, dried apricots and prunes (the latter in the recipe is not necessary, it is recommended for those who want to add extra acidity to the dish) cut into thin strips.

Wash vegetables, peel them. Do not peel the garlic and do not disassemble, only peel the upper husk with your fingers, leave a dense skin. Carrots cut into strips, onions - quarters of rings, well, or finely chopped, if you do not like whole pieces of onion.

In a cauldron or just a saucepan with a tight bottom, heat the vegetable oil. In authentic recipes in a pilaf put a lot of fat, but it is not necessary, the main thing. so that the oil covers the bottom. Lightly fry onions and carrots on it. Add spices (here is the ready-made mixture for pilaf), dried greens, mix.

Put dried fruits on vegetables, then washed rice. Do not mix layers, they must be prepared by themselves. Put whole garlic in the middle, pour the pilaf on top with water so that the liquid on the finger is higher than the rice. Salt - there is a little more than a teaspoon of salt of medium salinity, you are guided by your salt.

Cover the pan with a lid, bring to a boil, reduce the heat to low and leave to simmer for 30-50 minutes (depends on the rice). After half an hour, you can begin to try pilaf - if the rice is ready, but still hard, then the dish is ready. At this point in the swim should be a little liquid, if not - add a little water and let it warm up.

Then you need to remove the pilaf with raisins and dried apricots from the stove, wrap in warm clothes and leave to "ripen" for 20-30 minutes.

Pull lean pilaf out of the "cocoon", mix and spread on plates. To store the remains in a cool room or a refrigerator - by the way, the next day Bukhara pilaf with raisins and dried apricots becomes even tastier.