How to cook pilaf in a pan using pork and long grain rice? Chicken pilaf.

Pilaf - An ancient dish that came to us from Eastern countries. There are thousands of recipes for this dish and everyone claims to be unique. You can talk for a long time on the topic classic cooking pilaf, about its Central Asian or Iranian versions, however, we recall that we are in the home kitchen, where the necessary products are not always and often have to be prepared from what is in stock. Therefore, we use the knowledge that common features of all pilafs of the world are the presence of rice, meat and vegetablesWe’ll get the stinked spices out of the locker and make the most delicious homemade pilaf from the chicken bought at the market.

You will need:

rice 3 cups
2-3 onions
carrots 2 pcs
garlic 1 head
ground black pepper
bay leaf
allspice-peas

Spices for pilaf

Currently, the choice of spices for pilaf is very wide. Both markets and supermarkets abound in a variety of herbs and seasonings. You can buy in the store a ready-made mixture of seasonings for pilaf, you can ask the seller on the market and he will collect a wonderful set of flavors with you. We will proceed from the minimum, so that our dish still looks like pilaf, and not like porridge with meat. And at least this: bay leaf, allspice peas, black pepper and cuminor differently zira. Just gorgeous if you have quality dry. barberry, sage, paprika or saffron. The last two spices give the pilaf a bright color. Provencal or Italian herbs will give your pilaf a European touch, so that they can be safely used. But, I will tell you in secret, if there is salt and pepper in your kitchen - it’s already good, you have to start somewhere! The main thing is to cook with love and do not doubt the success!

Rice for pilaf

Do not dig the Internet, in search of information about the right rice for pilaf. Of course, it’s not forbidden to read, but you shouldn’t bother with names like devzira, chungara, dastar-saryk ... We go to a regular supermarket and buy high-quality rice basmati. Again, I will say in secret, my mother and grandmother cooked pilaf from ordinary Krasnodar rice - it was very tasty!

About homemade chicken

Chicken should be big and fat. When you look at it, a thought should appear in your brain: “This is not a chicken, this is a boar!” A home chicken is a home chicken. It does not replace anything. Better can be pilaf only from the fat-tailed lamb. Pilaf loves fatty meat. Therefore, if you use factory broiler, add more vegetable oil. And remember the main rule of home cooking - missing ingredients are compensated by love and the desire to bring joy to loved ones! This rule works at 100%, and always and without exception, tested by experience.

Step-by-step photo cooking recipe:

When a good chicken kilogram happens in the house for two - two and a half, I divide it into two parts. From one I cook for, and from another a second dish, for example, pilaf. If you have a small chicken, then cook pilaf from whole chicken, from this it will only taste better. In ideal terms, the ratio of basic ingredients (meat, rice, vegetables) should be approximately the same.

Chicken need to wash, to dry paper towel and if needed remove remaining pen.

Dividechicken into pieces, salt and pepper.

Cook vegetables: chop the onions and carrots. For this pilaf, I cut large carrots with a figure knife, which I got from my mother and who has been scared for many years. But you can, of course, cut and ordinary knife, you can grate.

You will also need garlic - whole head, from which it is necessary to remove the top layer of husk and wash well.

Fry the chicken pieces

fry carrots 2 minutes.

Add to carrots bow 10 minutes.

fried onions, carrots and vegetable oil.

Lay on top and allspice-peas.

Fill all with boiling water 1-1.5 hoursto soften the meat.

For pilaf, I usually use ground cumin, ground coriander, sage or a mixture of Italian herbs, and barberry.

They can be added either along with the rice, or while stewing the chicken.

Since the chickens are of different maturity, then 40 minutes after the start of quenching, take out a piece and try, if the meat is already tender, then you can throw rice, if it is still hard, then put the chicken out to softness.

While the chicken is stewing, reassemble, separate the unwanted impurities and rinse it several times. It is convenient to do this by putting the rice in a colander and placing it in a bowl of water. Rinse the rice under running water, stirring with your hands, lift the colander and drain the water from the bowl. Repeat everything several times, so no risk will run away from you. After threshing and grinding, rice powder remains on the rice grains, so wash it well.

Washed (3 glasses) add to pot over chicken with vegetables. But before that, necessarily. This is very important, it should be well salty, even salty, with the expectation that part of the salt will absorb rice.

Smooth out rice with a spoon and lightly drown. No need to mix. The liquid above the rice should be about 2-3 cm.

Cover the pan with a lid., let him do it a little more (3-5 minutes), turn off the fire. Immediately pilau not eat, he must brew 30 minutes so that all the liquid finally absorbed into the rice.

Plov should be juicy. It depends on the amount of fat and the amount of water that together forms a juicy broth, and on the variety of rice. The feeling of harmony comes with experience, so do not despair if at first your pilaf turns out to be dry - this often happens even with experienced cooks. As my friend says after the next failed pies: “We must bake more often!”
Cook pilaf more often and you will definitely get such beauty and taste!

The rice is juicy and crumbly, the rice is separated from the rice, the meat is tender, melts in the mouth, the sweetness of onions and carrots ... And this unforgettable aroma of spices!

Eat a garlic and a hot pepper for decoration! Enjoy your meal!

Chicken pilaf. Short recipe.

You will need:

chicken 1-1.5 kg (this is half a good homemade chicken)
rice 3 cups
2-3 onions
carrots 2 pcs
garlic 1 head
refined vegetable oil 100-150 ml
ground black pepper
bay leaf
allspice-peas
sage, coriander, cumin, barberry

Chicken wash, pat dry paper towel and remove remaining pen. Divide into pieces, salt and pepper.
Cut onions and carrots. With garlic, remove the top husk and wash well.
Fry the chicken pieces on hot vegetable oil.
Take the chicken out of the pan and in the same oil fry carrots 2 minutes.
Add to carrots bow, salt and fry until onion is ready 10 minutes.
In a cast-iron cauldron or in a pan with a thick bottom, transfer the contents of the pan: fried onions, carrots and vegetable oil.
Lay on top pieces of fried chicken, garlic, bay leaf and allspice-peas, add the remaining spices.
Fill all with boiling water (7 glasses), bring to a boil and cook over low heat under the lid 1-1.5 hoursto soften the meat.
Scrub and wash
When chicken cookedadd rice to the pot, but before that try broth (zirvak) on salt. This is very important, it should be well salted, even salty, with the expectation that some of the salt will absorb rice.
Smooth out rice spoon. No need to mix.
Cook pilaf over low heat under the lid, leaving a hole for steam to escape. When water is absorbed into the rice and bubbles appear on the surface, pierce the rice with a spoon and look at the level of the liquid, it should be no more than a quarter of the pan. Cover the pan with a lid., let him do it a little more (3-5 minutes), turn off the fire. The pilaf should be drawn for at least 30 minutes.

In contact with

Delicious rice with lamb and spices is a national treasure of the Uzbek cuisine. Today, pilaf is very popular in many countries, especially in the east. Our compatriots, too, often prepare this nutritious, flavorful dish. There are many interesting interpretations of it, for example, with diet poultry meat.

How to cook chicken pilaf

Today it is popular to cook not only classic recipe: there are many modern versions of its creation - for example, some prefer non-nutritive pilau with chicken meat. There is one common feature for all cooking methods: to get a tasty rich meal, you need to combine two main parts: rice and zirvak (meat plus vegetables). The following two points are not less important:

You need to choose the right rice - it creates the right texture and is responsible for taste. It is recommended to use such grades of grain which turn out friable at any type of processing (not round rice): Bulgur, Basmati, Chungara and so on.
The most suitable dishes for cooking pilaf with chicken meat is a cauldron or any other deep dishes that have thick walls. Some prefer to use a saucepan, skillet, meat pan or multi-cooker.

Chicken Pilaf Recipes

The basic algorithm for creating diet plov (Uzbek, Azerbaijani) practically does not differ from the classical method. The difference is that tender poultry fillet cooks much faster than lamb, pork or other meats. Below are a few clear, simple technologies and recipes that will help make a flavorful, appetizing dish for family or guests.

Chicken pilaf in a slow cooker

Let's start with how to cook chicken pilaf in a slow cooker (Redmond, Polaris, Panasonic). In addition to useful household appliances in the kitchen there must be a certain set of products, it is also important to use specific proportions. The beauty of the way is that all the products are put in the pan, and then you can go about your business - the device will cook and keep the food warm.

Ingredients:

croup - 300 grams;
chicken fillet - 300 g;
carrot - 2 pieces;
garlic - one head;
bulb;
spices and seasonings - to taste.

Cooking method:

This chicken pilau recipe is easy and simple. First fillet, onions are cut into squares.
Multivarochnaya bowl greased with a small amount of vegetable oil. In it the fillet with onions is put. Put the program "Quenching" for 15 minutes.
Carrots shred large straws. Garlic is cut into large pieces. All this is added to the slow cooker.
Vegetables with meat are poured with warm water, pepper, salted, flavored with spices. The “Quenching” mode starts for 20 minutes.
Rice soaked briefly in cold water. It is laid out to meat with vegetables, garlic is poured in there too. All products are filled with water (200 ml). The program "Pilaf" is activated.
After the signal about the readiness of the dish, it is recommended to insist on its use.

Chicken pilaf in a cauldron

Classic option cooking delicious hearty dishes - a recipe for pilaf with chicken in a cauldron. Such dishes are considered to be the most convenient and correct for creating Uzbek dishes. It forms the desired temperature and conditions for obtaining an amazing dinner, having a low calorie content. Before you cook chicken pilaf in a cauldron, you need to prepare certain foods.

Ingredients:

a bird is a kilogram of pulp;
basmati - 700 g;
garlic, onions - 2 heads each;
carrot - 2 pcs .;
sunflower oil - 1 tbsp .;
raisins (or any other dried fruit) - 60 g;
salt, coriander, cumin - 1 dessert spoon.

Cooking method:

The meat is cut into small pieces. Carrots are shredded into straws, onions are cut into half rings, garlic is simply peeled.
An oil is poured into the cauldron. After the smoke comes from it, and the dishes heat up well, onions, fillets, carrots, raisins are laid (only in this sequence, with a difference of 5 minutes).
The contents of the cauldron are sprinkled with half of the spices 20 minutes after laying the onion. Mix thoroughly.
Rice is well washed with running water.
Then it spreads evenly to the rest of the ingredients and is filled with water (so that the liquid covers everything).
Cauldron is covered with a lid. The dish is cooked for 15 minutes (until rice absorbs water).
After that the remains of spices, seasonings are filled up. Basmati is gently mixed (without touching the meat with vegetables). Garlic is stuck into it. Future pilaf is covered again, cooked on low heat for 30 minutes.
It remains to mix zirvak with grits, pull out the garlic and wait a bit until it insists.

Chicken pilaf in a pan

The next method to create a delicious dish is very simple chicken pilaf in a pan. This cooking option is distinguished by minimal financial, time and physical costs, an adult and a child will like it. Although the venerable chefs do not accept this method, it is best suited for a busy woman, because having come from work, she will have time to cook a great dinner for the whole family.

Ingredients:

bird - 1 kg;
water - liter;
brown rice - 2 tbsp .;
carrot - 1 pc .;
garlic - 6 cloves;
onions - 2 pieces;
salt - Art. spoon;
vegetable oil - 2 tbsp. l .;
seasoning to taste - 40 grams.

Cooking method:

Meat is cut into portions.
A deep pan with oil heats up well. Meat is laid in it, stewed for 5-10 minutes under a closed lid.
Then the fillet is sprinkled with spices, turned over and fried until cooked.
After five minutes, finely chopped onion pours into it, and after another 5 minutes, a carrot cut into strips. Everything is mixed, steeped.
On the sauce with the meat laid out washed cereal, poured cold water (3 cm above the content of the pan).
Boil the dish under the lid closed, until the liquid is completely evaporated.
Then garlic is stuck in the rice. Homemade chicken fillet infused for 20 minutes, served at the table.

Chicken pilaf in a pan

Another interesting option for cooking an aromatic dish is chicken pilaf in a saucepan. This option is ideal for those housewives who can not spend much time in the kitchen, but at the same time want to feed the family deliciously and as healthy as possible. The recipe is economical and simple, great for baby food (only spices will have to be limited).

Ingredients:

boiled chicken fillet or thigh - 600 g;
rice - 2 tbsp .;
garlic - 4 cloves;
carrots - 1 pc .;
onions - 1 head;
sunflower oil - 5 tbsp. l .;
dried fruits (raisins, dried apricots, prunes) - to taste;
cilantro, basil - 1 tsp;
curry -1 tsp.

Cooking method:

The saucepan is placed on the stove, the oil is poured, heated.
The bird is divided into pieces, slightly fried.
To it is laid onion, diced and carrot, chopped straw.
When the vegetables are fried until golden brown, washed grains and dried fruits, cut into small pieces (as in the photo) are added to them. Everything is mixed and poured 1.5 cups of warm water.
The contents of the saucepan is salted, seasoned with spices. Garlic is placed there as well. Products are mixed, covered with a lid.
The dish is cooked for 25 minutes on low heat.

Chicken pilaf in the oven

Cooking chicken pilaf in the oven is a little different from the traditional method, but the result is no less tasty, nourishing and fragrant. To make a dish according to the original step-by-step recipe, you need to stock up on affordable food (photo attached). And then just wait until all the households converge on the stunning smell in the kitchen.

Ingredients:

poultry meat - 0.5-0.6 kg;
rice - 350 g;
bulb;
carrot - 2 pcs .;
garlic - 2 cloves;
sunflower oil - 50 ml;
spices, seasonings - to taste.

Cooking method:

The onion is cut into half rings, fried in vegetable oil for several minutes. To it is added carrots, chopped straw. Vegetables roast for another 5 minutes.
Then the fillet, cut into medium cubes, is sent to the pan. Mix and cook for 20 minutes.
Remove from heat, sprinkle with chopped garlic, mix.
The contents of the pan are transferred to deep dishes (for example, a cauldron or a deep baking dish).
Groats are washed several times and poured on vegetables with meat. Spices, seasonings also fall asleep to the rest of the ingredients.
Everything is filled with water (2 cm above the level of rice, as in the photo).
Delicious pilaf with chicken is cooked 50 minutes at 180 degrees.

Seasoning for chicken pilaf

There are two types of pilaf: European and Asian. It depends on the seasonings that are used to prepare the dish. European seasonings - black pepper, salt, garlic, onion and paprika. This mixture allows you to get a beautiful brownish color of the dish and rich unmatched taste. You can also experiment with ready-made seasoning mixes that are sold in many grocery stores.

The main spices for pilaf with Asian chicken:

Zira - seeds of Indian cumin. They are dark, small, with a rich, pleasant smell. It is recommended to use whole grains. This spice makes the pilaf pleasant, savory taste.
Barberry - a berry that contains vitamin C, and also tartaric, citric and malic acid. It is added in the whole form.

Video: Uzbek pilaf of chicken

February 18, 2015 12615

Such a well-known and popular dish, like pilaf, has an ancient origin and goes back to Central Asia and India with its origins.

Nowadays, this dish has become particularly popular in the countries of the Near and Middle East, as well as in some regions of the South Caucasus.

Despite the huge number of recipes for cooking pilaf, all of them are characterized by the presence of one small feature, which consists in combining two groups of ingredients: different types of meat (Zivrak) and a certain type of cereal.

The most common cooking method in Russia is the combination of lamb and rice with the addition of various spices and seasonings, and in more modern version lamb is replaced by chicken.

To learn how to cook chicken pilaf correctly, you need to be patient and feel free to get down to business.

Criteria for choosing rice for pilaf

Well-chosen rice can not only create the right texture of the dish and perfect appearance, but also completely change the taste.

The most common types of rice for cooking pilaf are solid varieties with elongated grains of white.

The use of crushed or polished rice can lead to the fact that instead of the eastern treat you get ordinary porridge.

only loose rice the correct form, which does not stick together and does not burn during cooking, has the right to become the constituent ingredient of such a dish as pilaf;
during cooking, the grain should increase in volume;
ideal are medium-grained and long-grained varieties having an oblong or elongated shape;
ideal rice should not have a smooth, but slightly ribbed surface;
while cooking this delicious dish, water, fat and spices should be absorbed into the grain of the cereal, thereby filling the dish with a unique aroma.

Preparing food and dishes

The ideal dish, which is suitable for making this pilaf, is considered a cauldron or any other container, which is a deep thick-walled form.

It is advisable to cook this dish in a cast iron pan.

It will ensure uniform heating of the cereals and all other components of the ingredients.

The use of dishes with thin walls and bottom will lead to the fact that the rice will constantly burn and its appearance will be completely unattractive.

The most important component in the dish is Zivrak, which is a traditional roast of meat, onions and carrots.

Carrots are better to cut into straws, and not grated, as most housewives used to do.

For cooking pilaf with chicken, you can use both the poultry carcass and its fillets, which are pre-cut into large pieces, since smaller pieces of this tender meat can simply fall apart.

In order to make the dish crumbly, you need to use the following tips for preparing rice:

getting rid of gluten grits allows its thorough washing in several waters;
washed grains should be dried in a usual colander or with a clean towel;
to get an original and unusual taste, grits should be slightly roasted over low heat.

The classic recipe for cooking pilaf with chicken

Rice with chicken is one of simple dishes, which can prepare a person who has no relation to cooking.

I would like to dwell on the usual recipe This oriental dish, for which you will need the following ingredients:

The stages of cooking step by step with the photo:

If you want to better understand the technology of cooking, then we present to your attention a video recipe.

After reviewing it, you can confidently embody this culinary idea today for dinner!

Quick recipe for pilaf with minced chicken

For lovers of pilaf, who are always in a hurry and never have time to do anything, I would like to suggest quick recipe with the addition of minced chicken.

On a small amount of sunflower oil, chopped onions and carrots are passed on to a golden color, to which a tablespoon of tomato paste and 100 g of water are sent and continue to stew all the ingredients together.

Rice is washed several times until the water is clear and then added to the stewed vegetables.

Rice with vegetables are laid out in a prepared container - minced meat and so several times in a row, boiling water is poured in proportions of 1: 1 and put on the fire for further cooking.

After the dish boils, add a few cloves of garlic, salt and various spices to taste.

Now the whole mass can be mixed, covered with a lid and left on low heat until cooked completely.

When the dish is ready, it should be removed from the heat and left for a few minutes without opening the lid, which will allow excess liquid to be absorbed into the pic.

Condiments and additives to the dish

Depending on the seasonings used, Asian and European pilaf are distinguished.

The basis of the first type are spices such as zera and barberry, and the second is prepared with the addition of paprika, black pepper and various herbs.

Zera is a seed of Indian cumin, which is characterized by its small size and dark color, as well as a very sharp and pleasant aroma.

It is better to use whole grains, which will give the pilaf a pleasant taste.

Barberry is a source of vitamin C, and also contains citric, malic and tartaric acid.

It should be added as a whole, thus avoiding the sour taste that appears in violation of the integrity of the berries.

At the heart of European seasoning is a set of ingredients such as: salt, black pepper, paprika, onion and garlic.

This mixture gives the dish brown color, and also highlights the taste of pilaf from the Asian version of the dish.

For homemade pilaf Chicken can also use ready-made spice mixes, which are widely offered by the retail chain.

Adding to the water for washing the cereal 1 tablespoon of salt will allow you to completely wash off the powder from it and protect it from crumbling;
Stirring 1 teaspoon of melted rice butter will save dishes from over-salty taste;
Purely washed dishes will not allow the mass to burn;
A small amount of vinegar will relieve the taste of under-salted rice.

Probably, there is no such person in the world who would not know about the benefits of honey. But there are many types and each has its own valuable properties. Read about one of them in our article:

Picking up the next recipe for soup for lunch, stop the choice on "beetroot". It is very useful for the body. Full information and recipe you can find

Go to the article and remember the good old recipes for potato pancakes. For some reason, this dish was forgotten by some hostesses, but this is in vain, because it is so tasty!

Despite the abundance of plov recipes not only with chicken, but also using other types of meat, the main secret of this oriental dish is the love and soul of the cook, which he must invest in all stages of cooking.

Then the dish will turn out really tasty and original.

Pilaf is considered one of the most popular dishes not only in the countries of the East, but also in many regions of Europe.

Cooking this dish is a long and painstaking process with its own characteristics and secrets, but if you wish, anyone can learn this art.

Agree that a more familiar option is Uzbek.

Therefore, for all those who want to know how to prepare pilaf from chicken in Uzbek and how this process differs from the usual, we prepared a video:

In all cuisines of the world there is a mass of dishes in which meat is combined with rice. Plov is a special place, which is especially tasty with beef. There are plenty of recipes for cooking at home: several of them should be noted by each hostess.

How to cook pilaf from beef

Uzbek dish consists of two main components: zirvaka and cereals. The last one is rice. Zirvak is meat stewed with spices and vegetables. Before cooking pilaf from beef, the cereal is washed, sliced carrot and half-rings - onions. Meat washed, dried. It is stewed with vegetables and seasonings, and then dry cereal is added to the dish and poured it all with a certain amount of water.

Which rice is better for pilaf

Groats should be long, because the round type is not crumbly enough. If you do not know which rice is better for pilaf, you can consider Krasnodar, Tajik, Oshpara, Vietnamese, Devziru, Italian, Basmati. Such cereals are well saturated with the aromas of meat and spices. Rice must be washed several times to clear the water.

Beef pilaf recipe

Mainly, all methods are different in what kind of dishes will be used for roasting and stewing products. You can choose step by step recipe cooking pilaf from beef in a cauldron, pan, broiler, multi-cooker, frying pan, sauté pan. Products are seasoned with spices, which affects the final taste of the dish.

Pilaf with beef in a slow cooker

If you have such a device, it greatly simplifies the cooking process. Beef pilaf in a slow cooker is always good even for inexperienced chefs. The secret is that the device maintains the temperature and evenly distributes it, so that all products are drained. Depending on which multicooker model, choose the cooking mode. As a rule, “Rice / Buckwheat” or “Quenching” are used.

Ingredients:

beef tenderloin - 0.7 kg;
salt pepper;
rice - 2 multistacks (320 g);
vegetable oil - 5 tbsp. l .;
carrots - 3 small;
garlic - 1 head;
onions - 2 heads;
barberry - 1 tsp;
hot pepper - a quarter of a pod;
saffron - 0.5 tsp;
zira - 2 tsp.

Cooking method:

Set the "Baking" mode, pour the butter into the bowl, fry the onion sliced in half rings, then add the carrots into strips, tenderloin slices, salt, pepper and seasonings.
Pour the cereal, pour hot waterso that products are covered per centimeter. Put the garlic, hot peppers wholly. Cook on the “Rice / Buckwheat” mode before the beep, or on the “Quenching” mode before the evaporation of the liquid. Let it brew before serving.

Beef Pilaf in the oven

To prepare the dish according to the following recipe, you will need a duckling or dishes for microwave oven from heat resisting glass. Pilaf in the oven with beef will turn out crumbly, very fragrant due to the use of different spices and spices. Meat and groats are baked evenly, exchanging flavors. Understand how to make an appetizing dish.

Ingredients:

carrots - 1 pc .;
vegetable oil - 3 tbsp. l .;
beef meat - 0.3 kg;
garlic - 2 cloves;
onions - 2 pcs .;
bay leaf - 1 pc .;
water - 0.6-0.7 l;
ground cumin - 2-3 pinches;
rice - 1 cup;
salt, pepper, black and red;
ground turmeric - 2-3 pinches.

Cooking method:

Fry the carrot in butter in strips, then onion in half rings. When they are soft, put the meat pieces.
After a couple of minutes, pour the washed cereal, salt, spices, cover with water.
On the stove, bring to a boil, and then add the chives and place in the oven, preheated to 180 degrees. Cook for an hour without stirring.

Beef pilaf in a cauldron

For a long time, pots were used to make zirvaka and grits. In some Asian countries, still before the celebration, rural families invite a specialist, the only one who knows correct recipe pilaf in a cauldron of beef, and entrust him with cooking. In the presence of such dishes try to make a treat with the following recommendations.

Ingredients:

beef shoulder - 0.5 kg;
salt pepper;
long rice - 0.4 kg;
garlic - 1 head;
carrots - 0.35 kg;
vegetable oil - 6 tbsp. l .;
onions - 0.25 kg;
turmeric - 0.5 tsp;
barberry - 1 tsp;
zira - 1 tsp.

Cooking method:

In a cauldron, heat up the butter and place the onion in half rings. Fry until golden brown.
Put slices of scoop, fry for 20 minutes, then add carrots into strips. Salt, pepper. Cook for 10 minutes.
Put the barberries, turmeric, zira. Fill up hot water. Stew for half an hour.
Add rice and add boiling water.
When the croup absorbs moisture, make holes to the bottom. Put the whole head of garlic. Simmer on low heat until the broth evaporates.

Beef Pilaf in a Pan

Using the following step-by-step tips, you will make yummy, which is hard to break away from. The recipe of pilaf with beef in a pan allows you to make the same good dish as in a cauldron. It is advisable to take dishes with thick walls and bottom. Then neither the meat nor the grain will burn and well stew. Read how to make a great meal using a saucepan.

Ingredients:

beef tenderloin - 1 kg;
vegetable oil - 50 ml;
rice - 0.4 kg;
barberry - pinch;
carrots - 1 medium;
salt, spices;
onion - 1 pc .;
garlic - 6 cloves.

Cooking method:

Fry the tenderloin slices.
Add chopped vegetables. Salt, season.
Put the food in the pan. Pour the cereal. Fill with water to cover everything a couple of centimeters.
Put the barberries, garlic.
Cook under a lid over low heat without stirring, until all the water has disappeared.

Beef Pilaf in a pan

One of the easiest ways to cook. If you have a saucepan or a deep frying pan, then you can do all the processes in one pot. This will significantly save time and effort. Pilaf with beef in a pan turns out nourishing and fragrant. This chic delicacy is a great option for a family dinner after a long and hard working day.

Ingredients:

beef shoulder - 0.4 kg;
salt pepper;
zira - pinch;
onions - 2 heads;
lean oil - 50 ml;
turmeric - pinch;
carrots - 2 small;
rice - one and a half glasses.

Cooking method:

In a skillet, heat up the butter. Fry first carrots straws with chopped onion, add a spatula, seasonings. Cook the dish open about 20 minutes.
Pour in 3 glasses of water. When boils, add cereal.
Cover the pan. Make a low heat and cook for 15-20 minutes.

Uzbek plov with beef recipe

Traditionally, the dish is cooked with lamb, but to put other types of meat is quite acceptable. Uzbek pilaf with beef is a little less fat, but very nutritious and juicy. Raisins or dried apricots are added to it. It brings a touch of sweetness. It is seasoned with turmeric, barberry, zira, salt and pepper. These spices give the treat a unique aroma.

Ingredients:

beef brisket - 1 kg;
turmeric - 2 tsp;
carrot - 1 kg;
barberry - 1 tsp;
onions - 0.5 kg;
zira - 2 tsp;
rice - 1 kg;
salt - 1.5 tbsp. l .;
seedless raisins - 0.1 kg;
black pepper - 0.5 tsp;
vegetable oil - 0.3 l.

Cooking method:

For half an hour, fill the raisins with warm water.
In a cauldron or saucepan, heat up the butter. Add 1 tsp. salt.
Put brisket cubes, fry over medium heat. Add onion half rings, carrots, cut into thin strips. Fry until soft last.
Add the remaining salt and all the spices. Pour cold waterso that all products are covered. Stew an hour from the moment of boiling.
Pour the cereal, raisins. Add boiling water 2-3 cm higher.
Cook until the moisture from above is absorbed. Reduce heat, cover, simmer for 5 minutes.
Make a wooden stick a few holes to the bottom. Cover, cook for about 25 minutes.

Pilaf with beef and chickpeas

You already know that different grains and legumes can be used for a dish. The taste of pilaf with beef and chickpeas is simply delicious. This kind of peas makes the dish unusual. Be sure to pre-soak chickpeas so that it softens and comes to readiness with the rest of the products. It is better to fill the product with water overnight.

Ingredients:

rice - 0.2 kg;
salt;
vegetable oil - 3 tbsp. l .;
turmeric - 0.5 tsp;
beef meat - 0.2 kg;
red ground pepper - 0.5 tsp;
carrots - 0.1 kg;
garlic - 3 tooth .;
chickpeas - 0.1 kg;
onion - 1 pc.

Cooking method:

Crush the garlic, fry in vegetable oil in a saucepan. Add chopped vegetables, meat, cook for a quarter of an hour.
Pour 0.2 liters of hot water, pour in chickpeas, salt, seasoning. Cook on medium heat for half an hour.
Pour the cereal. Pour water a couple centimeters higher. Cover, cook until all the liquid has evaporated.

Pilau - recipe with beef crumbly

The next version of the dish is not too different from the previous ones. Crumbly pilaf Beef is very tasty. If you cook the delicacy correctly, it will not become a little appetizing porridge, which you don't even want to look at in the photo. Friability - the main requirement for good dishbut to achieve it is not so easy. This next step-by-step recipe will help you.

Ingredients:

beef shoulder - 0.5 kg;
pepper, salt;
oil - 0.15 l;
rice - 0.5 kg;
turmeric - 2 pinches;
onions - 5 pcs .;
dried barberries - 15 berries;
carrots - 5 pcs .;
zira - 0.5 tsp;
garlic - 2 heads.

Cooking method:

Fry the onion sliced in half rings, add large pieces of scapula. Put the carrot into strips. Cook until soft.
Add seasoning, 0.5 l of water and boil for half an hour.
Add rice. Add water 2 cm above the grits, put the garlic. Cover, cook until the liquid evaporates.

Veal pilaf

It is a little harder to cook with young meat, although its caloric content is the same as that of a mature one. Veal pilaf is not only very tasty, it also looks great in the photo. For the dish you will need vegetables, a mixture of seasonings and curry. The last spice will give the croup a delightful shade. The cooking process is simple: it will take you no more than one and a half hours.

Ingredients:

rice - 0.5 kg;
veal - 1 kg;
carrot - 0.4 kg;
oil - 30 ml;
onions - 4 pcs .;
curry - 1 tbsp. l .;
garlic - head;
meat seasoning - 2 tbsp. l .;
salt pepper.

Cooking method:

Heat the butter in a saucepan. Place there half rings of onions. Add the veal and carrot cut into cubes, make the fire on the burner medium. Salt, pepper. Simmer for 20 minutes.
Pour curry and seasoning, grits. Fill with water. Stew under the lid.
After 15 minutes, stick in the rump of garlic. Cook for a quarter of an hour.

Dietary pilaf with beef

Even if you limit yourself to nutrition, to lose weight and look perfect on the photo, you can treat yourself to a great second course with a minimum calorie content. Dietary pilaf with beef is advisable to eat at lunchtime, and dinner should be light. They do not put a lot of spices in the dish, because they whet the appetite, although they do not add calories.

Ingredients:

beef tenderloin - 220 g;
salt - two pinches;
rice - 140 g;
a little creamy - 20 g;
carrot - 1 small;
onion is half a head.

Cooking method:

Cook the tenderloin until half cooked, cut into slices.
Cut the onion and carrot into cubes, fry in oil.
Mix the tenderloin with vegetables. Salt it. Pour the cereal. Fill with water and cook over low heat until the liquid has completely disappeared.

Delicious pilaf from beef is always prepared with the addition of jeera, saffron, barberry.
To seal the juice inside the meat, add seasoning and salt in the middle of the zirvaka preparation.
Do not combine rice different varieties.
It is necessary to salt salt well, because part of the salt will absorb the grits.

Video: Cooking beef pilaf

You do not have a cauldron at hand, but you really want to cook pilaf?

You can quite make it in the pan.

In this case, the result will be the same as that of the dish cooked in a cast-iron cauldron.

Pilaf in a saucepan - the basic principles of cooking

The principle of cooking pilaf in a saucepan is not much different from the process of cooking this dish in a cauldron. The only difference is that the pan has thinner walls, which means that pilaf should be stirred more often so that the dish does not burn.

Vegetable oil is poured into a saucepan and heated well. Meat is washed, cleaned of all the excess and cut into portions. Then dry it with napkins and spread in hot oil.

Peeled onion chopped thin quarter rings. Peel the carrot with a sharp knife and chop the vegetable into a straw or chop it korean salads.

To the meat, roasted until golden brown, add chopped vegetables and fry all together, stirring constantly, until the carrots are soft. Season with spices, pepper and salt.

Rice grits are thoroughly washed. If you have time, soak it for a couple of hours in boiled water. Rice poured into a saucepan with roasted meat and vegetables. Pour filtered water. A garlic head is stuck in the center, removing the top skin from it.

Recipe 1. Pilaf in a pot of beef

Ingredients

kg of beef;

40 ml of vegetable oil;

400 grams of rice cereal;

pinch of barberry;

carrot;

bulb;

six cloves of garlic;

seasonings.

Cooking method

1. Beef cut my wash under the tap and dip with napkins. Cut the film and veins. The meat is cut into pieces of medium size. Send the pieces of beef to fry in a frying pan with heated butter.

2. Peel the onion and chop into thin quarters. Add it to the meat as soon as it puts the juice and starts to roast. Pepper, salt and mix. We clean a couple of cloves of garlic and pass it through the garlic press directly into the meat with onions.

3. Peeled my carrots and cut in short bars or three grated for Korean salads. Put the carrots in the pan, stir and fry for about five minutes.

4. Then we transfer the meat with vegetables to the pan. Wash rice thoroughly and spread it over meat. Fill the contents of the pot with drinking water so that its level is higher than the grain by two fingers.

5. Once the liquid is absorbed a little, put garlic and barberry in the rice.

Recipe 2. Pilaf in a pan with chicken meat

Ingredients

700 g chicken;

100 ml of vegetable oil;

500 g long grain rice;

ground black pepper;

large onion head;

20 g of seasonings for pilaf;

garlic is a small head.

Cooking method

1. Wash the cleaned carrots well and chop them into strips or sticks. Peel and chop the onion into quarters.

2. Wash the chicken, dip it in napkins, and cut into medium sized pieces.

3. Pour vegetable oil into the pan and put it on maximum heat. Put the carrots in the oil and fry until golden. Add the onions and, stirring constantly, fry until it becomes transparent.

4. Now send the chicken to the pan and cook until the pieces of meat are browned. Season with seasoning, salt and pepper. Stir.

5. A couple of hours before cooking, wash the rice thoroughly and soak it in drinking water. Then drain the water and transfer the rice to the pan. Fill the contents with water and stick the chives into the rice. Cover, reduce heat and cook until rice absorbs all the water. Before serving pilaf to the table, mix it.

Recipe 3. Pilaf in a pot with tomato paste

Ingredients

one and a half cup of filtered water;

a pinch of salt;

onion head;

2 g of seasoning for meat;

carrot;

40 ml of refined sunflower oil;

round grain rice - glass;

250 grams of beef pulp;

30 g tomato paste.

Cooking method

1. Wash the beef and dry it in small pieces. Pour some oil into the pan and fry the beef in it until golden brown.

2. Coarsely peeled carrots. Bulb shred half rings. Place vegetables in a saucepan and fry, stirring constantly, until the carrots are softer.

3. Pour boiled water into the pan. Rinse the rice grits under the tap several times and place them on the meat with vegetables. Salt, add seasoning and mix.

4. Cover the pot with a lid, reduce the fire to minimum and cook pilaf until rice absorbs all the liquid. Stir the pilaf and serve it, laying a slide on a serving dish.

Recipe 4. Pilaf in a saucepan with minced meat

Ingredients

400 g minced lamb;

250 grams of rice cereal;

garlic - head;

200 g carrots;

vegetable oil;

150 g onions;

5 g of spices for pilaf.

Cooking method

1. Wash peeled onions and randomly chop. Peel the carrots and cut them into strips.

2. Pour vegetable oil into a saucepan and heat it until a slight haze forms. Put vegetables in it and fry, salt, about five minutes.

3. Season with minced pepper and salt. Take a little stuffing and form small balls out of it. Transfer them to the vegetables, gently mix and simmer all together for another five minutes.

4. Rinse the rice grits several times and lay them on meatballs with vegetables. Season with spices for pilaf. The surface of the rice is leveled and put in the center of the unpeeled head of garlic. Carefully pour all over with water so that it is one and a half centimeters above the level of rice. Bring to a boil and twist the fire. Cook, covered with a lid, about 25 minutes.

5. Before serving the pilaf, gently mix and serve with vegetable salad or pickles.

Recipe 5. Pilaf in a pan with pork

Ingredients

100 ml of vegetable oil;

600 g pork pulp;

2 pinches of black pepper;

500 grams of long grain rice;

salt - 5 g;

large carrot;

spices for pilaf - 20 g;

large onion head;

7 cloves of garlic.

Cooking method

1. Clean and wash vegetables. Onion shred thin quarter rings. Carrots cut into short bars. Wash pork tenderloin and dry with napkins. Mode meat in small pieces.

2. Pour oil into a saucepan and heat it well. Put the meat in it and fry until ruddy. Then we add prepared vegetables to it and, constantly stirring with a spatula, fry the vegetables with meat on all sides until cooked.

3. Now add the spices and mix. We wash the rice several times and spread it on the fried vegetables with meat. Spread the surface with a spatula and place the garlic head in the grits. Pour the contents of the pot with drinking water, twist the fire to the minimum and cook, cover with a lid until the rice absorbs all the liquid. Stir the ready pilaf and lay a pile on the dish, removing the garlic head.

Recipe 6. Pilaf in a saucepan with quince

Ingredients

one jaw;

30 grams of sugar;

10 g ground jeera;

60 g of ghee;

three onions;

5 g of turmeric;

250 grams of basmati rice;

liter of filtered water;

a pinch of sea salt.

Cooking method

1. Wash rice cereal in several waters. Fill it with warm, slightly salted water and leave for half an hour.

2. We clean the onions and cut them with feathers. Fry it in a pan with melted butter.

3. Drain the water from the rice, transfer it to the pan and fill it with clean water. We put it to cook on slow fire. Cooking for a quarter of an hour.

4. My quince, remove the skin from it, and chop the flesh with thin bars. Fry it in a separate pan in melted butter. Season with ground quince and sugar. Gently mix so that the pieces of quince are not broken. The juice that will release the fruit should evaporate. Quince slices will become soft, and the sugar will caramelize and fix Zira on them.

5. Boiled rice recline in a colander. Give the drain water. If necessary, rinse it under hot water.

6. At the bottom of the pan lay out a portion of fried onion. Then put a layer of rice. Put a bow and a layer of quince on it. Thus lay out all the products in layers until they run out. Pour over the oil from the pans and cover the pan with a lid. We send pilaf to the oven, preheated to 180 ° C, and cook for an hour, reducing the temperature, every 15 minutes by 15 C. At 120 ° C we prepare half an hour. Take out the prepared pilaf from the oven, mix and serve.

Recipe 7. Vegetarian pilaf in a saucepan

Ingredients

500 grams of long grain rice;

100 ml of vegetable oil;

carrot;

5 g saffron;

200 g of a mixture of dried fruit.

Cooking method

1. Wash dried fruit under the tap. Fill them with warm boiled water and leave for forty minutes. Then drain the water, and dry the steamed dried fruits on a napkin. Dried apricots and prunes cut into wide strips. Peeled carrots chop straws.

2. Heat oil in a saucepan and put carrot in it. Fry for about five minutes and add dried fruits. We continue to fry, constantly stirring, the same time.

3. Season everything with spices and lay out even layer rice, washing it well. Fill with boiled water, cover with a lid and cook, twisting the fire, for about half an hour.

4. After this time we check the readiness of fig. We wrap the pan with a blanket and leave the pilaf for another half hour. Before serving, thoroughly mix the pilaf and lay it in a slide on a wide dish.

Recipe 8. Pilaf in a rabbit pan

Ingredients

500 g of rabbit meat;

30 ml of vinegar;

400 grams of rice;

litere of water;

2 onions;

1 carrot;

50 ml of vegetable oil;

2 tomatoes;

6 cloves of garlic.

Cooking method

1. Dice the rabbit filet. Wash the meat and place in a bowl. In a liter of water, dilute the vinegar and fill this mixture with rabbit meat. Soak the meat for an hour. Then drain and dry the meat.

2. Put the rabbit meat in a saucepan with hot oil and fry it, stirring occasionally, until golden brown. Pour all with a liter of water and continue cooking for another quarter of an hour.

3. Finely chopped onions and carrots chopped in fry in a separate frying pan until soft. Dice the tomatoes and add to the roasted vegetables, pour in some water and simmer for a quarter of an hour.

4. Add the thoroughly washed rice to the meat pot. Put fried vegetables on top. Make several grooves in rice and put peeled garlic in them. Cover the pan and simmer the pilaf for 35 minutes.

The taste of pilaf depends on the variety of rice. The most tasty dish obtained from long grain, Tajik or Italian rice.

To prevent the carrot from turning into porridge, cut it into bars, and do not rub it on the grater.

Do not mix pilaf during cooking. The dish is stirred immediately before serving.

Wrap the finished pilaf in a blanket and leave it for an hour. So the dish will be much tastier.