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 pinch 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 sorts 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 subtract.
3. Cut the carrot into strips, large onion cubes.
4. First we 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 weave pilaf on minimum heat 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, add 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 garlic cloves;
2 bay leaves;
Salt pepper.
Also added to the dish: barberry, marjoram, zira. We place them at our 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 put in the pilaf, you can cover the lid and put out the dish for a while.
4. Fill the products with aromatic spices.
5. We wash rice with raisin, we spread 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 fruit. 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 rice is better round.
Ingredients
1 cup rice;
2 apples;
100 grams of raisins;
5 tablespoons of sugar;
3 spoons 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 on 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. Throw 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 straw 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 fully open taste. Therefore, do not rush him to lay out the plates and let it brew under the 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 it is not, then you can use a cast-iron pan or a saucepan. But in a Teflon skillet, 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, the recipe is intended to cook porridge.
Treat yourself to this sunny dish! Useful, and just very tasty. Good both hot and cold.
- Rice - 600 g
- Onion - 150 g
- Carrots - 150 g
- Dried apricots - 150 g
- Prunes - 100 g
- Raisin - 150-200 g
- Vegetable oil - 100 ml (to taste)
- Spices for pilaf - 0.5 tsp (to taste)
- Salt - 1 tsp (to taste)
Prepare products for the preparation of sweet pilaf.
Boil the kettle.
Peel, wash carrots. Cut into thin strips
Onions clean, wash, cut into half rings.
Rinse dried fruits thoroughly in warm water.
Figure out and wash thoroughly in cold water.
Heat the pan, add a sufficient amount of vegetable oil. In a well-heated oil put onions and carrots. Fry the onions and carrots, stirring, over medium heat (2-3 minutes).
Then add dried fruits, salt and spices. Fry, stirring for 1-2 minutes.
Then add rice.
Rice pour boiling water, 1-1.5 cm above the level of rice
Cover and simmer for about 30 minutes over low heat.
Turn off the heat, stir and leave the sweet pilaf on the stove for another 10 minutes.
Sweet pilaf with dried fruit is ready.
Enjoy your meal!
Recipe 2: Mutton and Dried Apricots Pilaf
- lamb (pulp) - 500 g
- rice (rice devzira is better, but any long-grain can be) - 500g
- fat tail (or vegetable oil) - about 200g
- carrot - 400 g
- onion - 2-3 pcs
- spices for pilaf (hot red pepper, dried barberries, coriander seeds, zira)
- salt - to taste
- dried apricots - 300 g
Cut meat into cubes (2 × 2 cm). Onions cut into thin half rings, carrots - straws.
Fat of fat cut into small cubes (1 × 1 cm).
Rinse the rice several times in cold water: rinse until the water remains clear. Then pour the rice with water, add a whisper of salt and leave for a few hours.
Cauldron warm, add fat, reduce the heat to medium and heat the fat, without stirring. Remove the greaves and increase the heat. Add onions and fry until brownish (until crunch). Put the meat and fry until crust.
Add carrots and fry, not mixing for about 3 minutes, then mix and fry, stirring for at least 10 minutes. In a mortar, slightly seed the coriander and zira seeds and pour them into the cauldron along with salt, red pepper and barberry. Add water (about 2 glasses), reduce the heat and cook for 30-40 minutes.
Add dried apricots.
Drain the water from the rice, lay the cereal evenly over the meat with vegetables (do not mix).
Pour in boiling water to cover the rice with a layer about 3 cm thick. Cover for 5 minutes with the lid, then remove the lid, reduce heat and cook until the rice becomes crumbly. If the water boils away, and the rice still remains hard inside, then make a small hole in the rice and pour in 50 ml of water.
When all the water boils away, cover the rice with a napkin, cover the top with a lid and leave on the stove, after turning off the heat, for 20-30 minutes. Put ready pilaf on a plate, garnished with slices of meat and dried apricots on top.
Pilaf is ready!
Recipe 3: pork pilaf with prunes and dried apricots
- 300 g pork with a layer of fat
- 1 large carrot
- 1 large onion
- 5-6 pieces soft, sour, dried apricots
- 8-9 pcs. pitted prunes
- 2 cups long grain steamed rice
- 4 glasses of water
- salt, black pepper, a mixture of spices for pilaf - to taste
1. Cut the lard from the pork and cut it into small cubes. Meat cut into small slices. Heat the vegetable oil in a deep frying pan or broiler and fry the lard until golden brown. Add the pork and brown on all sides for 12-15 minutes. 
2. Peel and wash vegetables. Soak dried fruits in warm water, rinse and dry. Finely chop the onion, cut the prunes into strips, and dried apricots into cubes. Grate carrots on a grater with large holes. 
3. Put vegetables and dried fruits in a pan with meat, fry with constant stirring until soft. 
4. Sort out the rice, rinse in warm water. Add to the rest of the ingredients, salt, pepper and season with spices. 
5. Stir and leave for an hour and a half, so that the rice cereal is saturated with fat. 
6. Pour water into the pan and stir the pilaf again. Bring to a boil and simmer for about an hour over low heat until all the liquid has evaporated. 
Pork pilaf cooked according to this recipe is crumbly, with a pleasant sweet-spicy note. Serve it with fresh or pickled vegetables, spicy seasoning - they will set off its original flavor.
Recipe 4: pilaf with dried apricots in a slow cooker
- raisins - 100 g
- dried apricots - 100 g
- butter -100 g
- steamed rice - 2 multi glasses
- water - 4 multi glasses
- granulated sugar to taste
In a slow cooker put the oil and pre-cooked and washed dried fruits. Sprinkle with sugar to taste.
Fry everything in baking mode for 20 minutes. 
After the signal, add the washed rice, add water. Cook sweet pilaf in a slow cooker, in the “pilaf” mode before the signal. 
If you wish, you can add an apple or a pumpkin to sweet pilaf. Enjoy your meal!!! 
Recipe 5: pilaf prune dried apricots in a slow cooker
Ingredients:
- 1 multi-rice
- 1 carrot
- dried apricots, prunes, raisins to taste
- vegetable oil
- 0.5 hl salt
Seasoning:
- barberry
- saffron (I replaced turmeric)
Rinse dried fruits and soak in hot water for swelling.
Dried apricots and prunes cut into pieces, leave the raisins whole. I still had a few dates, also threw in the pilaf. Slice carrots.
At the bottom of the pan pour vegetable oil and put in it dried fruit with carrots.
Wash rice and distribute over carrots with dried fruits.
Salt, add seasoning.
Pour 2-2.5 multistakan hot waterThe amount of water depends on the amount of dried fruit. If there are many dried fruits, then more water will be needed. Water should slightly cover the rice, about 2 cm.
Turn on the "Pilaf" mode and wait for the ready signal.
Pilaf with dried fruit in the slow cooker is ready. Moderately sweet, but with a slight sourness. Serve warm. Enjoy your meal!
Recipe 6: sweet pilaf with rice, raisins, dried apricots, pumpkin and nuts
- 1.5 Art. rice
- 50 gr. butter (in the post take a vegetable)
- 100 gr. dried apricots
- 1 large handful of raisins
- 100 gr. pumpkins
- 1 solid apple
- 2-3 art. spoons of sugar
- vanillin
- nuts (pine, walnut, etc.)
Wash the rice well, boil it in salted boiling water until half cooked (8-10 min.) While the rice is being cooked, dried apricots and raisins, dried on a towel. Pumpkin and apple cut into cubes. Heat oil in a deep frying pan or sauté pan, fry dried apricots and raisins on it. Add pumpkin and apple at the end of frying. Fry for another 2-3 minutes. Dissolve sugar in one glass of water (adjust the amount of sugar to your taste). Pour the syrup into the roasted fruit and simmer for about 5 minutes. Add vanillin, mix. Top lay out the rice, flatten. Cover the saucepan with a lid, simmer over low heat until the rice is cooked and the syrup evaporates. When the pilaf is ready, mix it very carefully, trying not to knead the pumpkin. Sprinkle with chopped nuts before serving. Can be served on the table.
Ingredients:
- rice - 1 glass
- deodorized oil - ½ cup
- raisin - 70 gr
- dried apricots - 70 gr
- prunes - 70 gr
Sweet pilaf is certainly an unconventional name, because traditionally pilaf is called a dish of rice and meat (well, as a last resort). But if you delve into history, the word plov in its original meaning is boiled rice. And since most likely the history of pilaf comes from India, where most of the dishes are vegetarian, our option is the most suitable one. In our sweet swim: boiled rice, cooked in a cauldron and vegetarian. So, I think everything is correct. Maybe "sweet pilaf" and without meat.
This recipe is the answer to the question - how to cook sweet pilaf with raisins and dried apricots.
First: pour the oil into the pan (or directly into the cauldron) and heat it well. In hot oil pour rice and stir fry it until golden brown (in the photo it has just been thrown and is not ready yet).
Dried apricots, raisins and prunes are pre-soaked for 30 minutes. It is dried fruit that will add the adjective “sweet” to our dish. You can take even not exotic, but our usual ones: dried apples, pears ... It will also be original, but different.
When the rice is fried, choose it from the pan and shift it to the cauldron. And in the remaining butter spread raisins and pre-cut dried apricots and prunes. All fruits are well fried in a pan.
Fried fruits add to rice.
Separately, boil 2 glasses of water. We add some salt water and pour rice with fruit. Mix everything well and bring to a boil. As soon as the pilaf boils, remove it from the heat and set it in the oven at 200 degrees for about 30 minutes. During this time, the rice will swell, and the pilaf will rise and fill the entire space of the Kazanka.
I really like sweet pilaf with its strange combination: sweet and fried. Very tasty and hearty dish. Bon appetit from the site "tastier at home".
And for vegetarians we offer another recipe -
sweet pilaf with raisins recipe
May 29 , Alexandra Bondareva
Why are raisins added to pilaf? To give the dish sweetness, aroma of dried berries, a kind of festivity. Dried grapes are not only suitable for beef pilaf, but can also become one of the main flavor notes in a dish along with other dried fruits. I propose to learn how to cook pilaf with raisins using any of my favorite recipes, which I will share with pleasure.
Pilaf with meat and raisins
Ingredients:
- lean meat pulp (any) - about half a kilo;
- long grain rice - about 500-600 grams (2 full glasses);
- vegetable oil - 200 ml;
- onion - 2 large head;
- garlic - 5-6 cloves;
- carrots - 1 large fruit;
- salt - 1 tablespoon;
- a set of good spices for pilaf - 2-3 tablespoons (to taste);
- black pepper (ground) - 1 tsp.
Cooking:
We will cook pilaf with meat in a cauldron on the stove.
- Prepare the meat. It must be thoroughly washed and cleaned of all the veins and films. Cut as you like - you can and medium slices, but you can and small ones.
- Now the vegetables. All wash and skinned. We will cut the carrot into thin cubes, and the onions - with semi-goats. It is not necessary to cut garlic, it is enough just to clear all the slices and cut them in half, if they are very large.
- Now go to the cooking. Important rule: if the meat is tender (like chicken), then first of all we fry the vegetables, but if you have lamb, pork or beef, then they should be the first to enter the cauldron. In a cauldron they heated the butter and make a roast in the order in which it is necessary. At the very end, add well-washed raisins and spices.
- Next, lay the rice. If you pre-soak it for a couple of hours, then the main cooking time will be reduced by 10-15 minutes, and the rice itself will be less dry. A layer of rice should be poured with boiled water (about 1 cm), and in the rice itself stick garlic cloves.
- Now close the cauldron with a lid and wait at low power for about 30 minutes until all the liquid is absorbed.
- After this time, move everything carefully, garlic can be thrown away, or you can leave it at will. Wrap a cauldron in a cauldron and leave the cooked dish to reach about half an hour.
- Pilaf with meat and raisins ready. Taste it does not convey in words - it turns out sweet-spicy dish, which is softened by the tenderness of rice. Serve it on a separate large dish or serving plates with fresh vegetables.
Dried apricots and raisins
This type of pilaf is suitable for fasting or vegetarians, as there is absolutely no meat in it.
Ingredients:
- long grain rice - about half a kilogram (2 full glasses);
- vegetable oil - 100 ml;
- onion bulb - 1 large head;
- carrots - 1 large fruit;
- raisins - a generous handful, about 100 grams;
- dried apricots - about 100 grams;
- a set of good spices for pilaf - 1 tablespoon (to taste);
- black pepper (ground) - half a teaspoon.
Cooking:
- First of all we make roasting of vegetables. Onions need to grind, carrots cut into thin sticks. Fry them in hot oil in a cauldron in a cauldron until the onions become practically transparent.
- Prepare dried fruits. Raisins simply wash, but the dried apricots must also be cut into strips. Just do not make them too thin, otherwise they will be boiled out while cooking.
- Now we send raisins and dried apricots to the cauldron, spices and well-washed rice with the top layer. Fill the whole thing with water so that it covers about a centimeter of rice to cover, reduce the power of the burner to the minimum and give the pillow to sweat under the lid for about 20 minutes.
- When rice is ready, pilaf with raisins and dried apricots can be mixed and served to the table.
Raisin pilaf with prunes
Ingredients:
- long grain rice - about 300 grams (1 full glass);
- vegetable oil - 100 ml;
- carrots - 1 large fruit;
- raisins - a generous handful, about 100 grams;
- prunes - about 7-8 pieces (you should not overdo with prunes);
- salt - 1 tsp (can be less);
- saffron - a teaspoon.
Cooking:
- Fry chopped carrots in a cauldron in hot oil. It is important to prevent the appearance of brown.
- Add spices and pour about 2 cups of boiled water in the cauldron. While the broth is boiling, prepare rice and dried fruits. We carefully wash the rice, prunes and raisins, too, but we will work on the prunes more densely and in addition we will cut it into strips. When the broth begins to boil we send it all to the cauldron.
- Now it remains only to cover the cauldron and wait about 15 minutes until the rice is cooked. Then you need to wrap the cauldron in a blanket and leave the pilaf to “reach” in a warm place for about half an hour.
- Stir well before serving. Such pilaf with prunes, raisins can be served even without sauces and vegetables - just decorate the plates with the remaining prunes.
If you want raisins not to make pilaf too sweet, then it can be mixed with a small amount of quince. It will give the dish the necessary piquant sourness and further emphasize the aroma of dried grapes.
Dried apricots and raisins pilaf is a nourishing and appetizing dish that will appeal not only to children, but also to adults. TO traditional recipes Of course, it cannot be attributed, but there is a “zest” in this dish.
Rice with dried apricots and raisins - the basic principles of cooking
Recipes for this dish are many. You can make it sweet by adding more sugar or honey, or make it salty with meat.
Such a dish is perfect for fasting if it is cooked without meat.
Prepare pilaf in a cast-iron cauldron, a slow cooker or oven.
To get the dish really tasty, it is important to choose the right rice. It can be of any kind, but always of good quality.
Dried apricots and raisins pour warm water and insist half an hour. Then, when the dried fruits swell, pour the infusion. Dried apricots cut into strips.
Carrots and onions are cleaned, rinsed and cut into thin strips. Vegetables are fried in hot oil with spices until soft. Then put the dried fruit and cook for another couple of minutes.
The rice is sorted and washed, changing the water at least seven times.
Rice cereal spread over vegetables, level and pour in a thin stream of boiled water. Its level should be a couple of centimeters higher than the cereal.
Cook pilaf over low heat, covered with a lid, until the rice absorbs the liquid.
In addition to dried apricots and raisins, you can add other dried fruits or fresh fruits.
Recipe 1. Spicy pilaf with dried apricots and raisins
Ingredients
round rice - half a kilo;
100 ml of vegetable oil;
200 g dried apricots;
1 l of 250 ml of drinking water;
two handfuls of raisins;
pinch of ground turmeric;
two bulbs;
two large carrots;
5 g ground black pepper;
5 g ground coriander;
5 g ground red pepper;
Cooking method
1. Wash the rice grits, constantly changing the water, until it becomes almost transparent. Wash the washed rice with clean water and leave to swell for half an hour.
2. Peel the bulbs and chop them with fine feathers.
3. Peel the carrots, cut across into three pieces and grate on the Korean salad dressing.
4. Boil water in the kettle. Rinse the raisins in warm water and pour boiling water over it.
5. Wash dried apricots in the same bowl and soak in boiling water.
6. Pour oil into a cast-iron cauldron, heat it, add red and black peppers, ground coriander and cumin. Heat the spice oil for a minute.
7. Put the bow in the cauldron and twist the fire. Roast it, constantly stirring, a couple of minutes.
8. Now add the carrot and continue cooking, remembering to stir until it is soft.
9. Drain the rice from the cereal. Put it to the vegetables and mix. Warm up for five minutes, so that the rice is slightly fried and soaked with the aroma of spices and butter.
10. Drain water from dried fruits. Drain them. Chop dried apricots in small pieces. Add raisins and dried apricots to the cauldron, season with a pinch of turmeric for color and mix. Warm up for a couple of minutes.
11. Fill the contents with boiling water. Add sugar and salt. Set the maximum fire. When the croup absorbs water in itself, twist the fire to a minimum and torment for half an hour.
Recipe 2. Rice with dried apricots and raisins
Ingredients
sugar - 30 g;
prunes - 75 g;
butter - 75 g;
raisins - 50 g;
drinking water - 1 l 250 ml;
dried apricots - 75 g;
rice - 200 g
Cooking method
1. Rinse the rice grits well. Soak it in warm water and leave for half an hour.
2. Rinse dried apricots, dry on a napkin and cut into small strips.
3. Rinse and soak the raisins in hot water for ten minutes.
4. Wash the prunes, dip them in napkins and cut them into strips.
5. In a deep cast iron pan, dissolve butter. Put in it all the dried fruit and fry, stirring for seven minutes. Put the dried fruit in the saucepan.
6. Place the rice in the same pan and fry for five minutes, stirring continuously. Put fried rice on top of dried fruit.
7. Pour water in a thin stream, add sugar, put a piece of butter, and cook for 20 minutes over low heat.
Recipe 3. Bukhara pilaf with dried apricots and raisins
Ingredients
80 ml of vegetable oil;
half a kilo of brown long grain rice;
prunes - three pieces;
large carrot;
seven pieces dried apricots;
bulb;
80 g raisins;
garlic - head;
sea salt;
3 g of seasonings for pilaf;
30 grams of dried dill.
Cooking method
1. Wash dried fruit. Dampen them with a paper towel. Prune and dried apricots cut into thin strips.
2. Peel and wash vegetables. Do not peel the garlic, and do not disassemble the teeth, but simply remove the upper husk with your fingers, leaving a dense skin. Cut the carrots into thin, short sticks. Chop onions into thin quarter rings.
3. Heat the vegetable oil in the cast-iron cauldron. Put onions, carrots in it and lightly fry, stirring constantly. Season vegetables with spices and dried dill, mix.
4. Put the dried fruit on top of the vegetables. Spread on top even layer rice cereal. Layers do not mix. In the middle stick a head of garlic. Pour water in a thin stream. Her level should be on the finger above the cereal. Salt it.
5. Cover the cauldron with a lid and bring the contents to a boil over high heat. Then reduce the heat to a minimum and tomil the pilaf for another half hour. Remove the cauldron from the pilaf from the heat, cover with a warm cloth and leave for half an hour.
Recipe 4. Pilaf with dried apricots, raisins and coconut chips in a slow cooker
Ingredients
a pinch of saffron;
a glass of steamed rice;
100 g apples;
40 g raisins;
5 g lemon peel;
80 g sugar;
bud of carnation;
50 g dried apricots;
50 g vegetable oil;
a pinch of cinnamon;
4 g of sea salt.
Cooking method
1. Wash the apple, wipe it with a towel, cut it into four pieces and remove the seeds and partitions. Cut the flesh into pieces. Rinse dried apricots in warm water, dip them with a napkin and finely crumble. Soak the raisins in hot water for 20 minutes. Then drain the liquid and dry the raisins.
2. Pour vegetable oil into the multicooker container. Add raisins, dried apricots and shredded apple. Wash, constantly replacing water, rice. Put the washed rice cereal on top of the dried fruit, salt, add sugar and add the zest, coconut chips and spices.
3. Pour in warm water and turn on the pilaf mode. Cover tightly with a lid, cook until signal. Then remove the bowl with pilaf from the device and mix.
Recipe 5. Rice with dried apricots, raisins, candied fruits and walnuts
Ingredients
dried apricots - 125 g;
brown sugar;
raisins - half a cup;
candied fruit - 125 g;
half a cup of walnuts;
Cooking method
1. Kernels walnuts cleaned from the remnants of the shell and partitions. Put them on a dry frying pan and fry, stirring, until light rosy.
2. Place well-washed rice cereal in a saucepan, pour clean water and boil until cooked.
3. In a deep cauldron we melt butter. We put in it walnuts and fry for about three minutes, stirring occasionally.
4. Add dried fruits, candied fruits and continue cooking on medium heat for five minutes.
5. Pour 10 g of brown sugar and add cinnamon, saffron and vanilla. Pour in a couple of spoons of hot water and steam for ten minutes, covered with a lid, over low heat.
6. Add boiled rice to dried fruit and mix. Re-cover the lid and we torment the same amount of time. Ready rice with dried apricots and raisins remove from heat and mix.
Recipe 6. Dietary pilaf with chicken, dried apricots and raisins
Ingredients
250 g of a mixture of dried apricots and raisins;
two carrots;
400 g chicken fillet;
half a kilo of brown rice.
Cooking method
1. Rinse the chicken fillet, cut the film and cut the meat into small pieces. Place it on a plate and mix, seasoning with salt and spices.
2. Wash dried fruit in warm water. Drain on a napkin. Dried apricots cut into strips.
3. Wash cleaned carrots and chop into large chips.
4. Constantly replacing the water, wash the rice grits and place it in the bowl of the slow cooker. Fill with clean water and boil in “quenching” mode until half-ready. Put the rice in a deep bowl, salt it, add the dried fruits and mix.
5. Wash and dry the bowl of the multicooker. Pour in about half a liter of clean water.
6. Put rice with dried fruits in a steaming pan. Place it in the bowl, close the lid. Start the “steaming” mode and cook for 20 minutes.
7. Transfer the prepared pilaf to the dish, pour with melted butter and serve.
Add honey only to warm pilaf, as it cannot be cooked.
You can add nuts to the pilaf: walnuts, pine or peanuts.
If the dried fruits are not too dry, you can not soak them.
Dried apricots can be added as a whole, or cut into strips.
Prepared pilaf before serving pour melted butter.
