Every housewife should know how to cook pork pilaf. This dish is suitable for a festive feast, and for a simple family dinner. But there are secrets in preparing this wonderful dish of Uzbek cuisine.

Classic pork pilaf in a cauldron

According to tradition, Uzbeks cook pilaf from pork in a cauldron. It is cast-iron cookware that makes meat soft and juicy, and rice - friable.

While cooking cereals, we absorb all the juice of vegetables and meat, so the dish is simply delicious.

Necessary components:

  • rice groats - 0.5 kg;
  • pork pulp - 0.5 kg;
  • onion - 2 heads;
  • carrot - 2 root crops;
  • vegetable oil - 80 ml;
  • garlic - 2 heads;
  • spices intended for pilaf - 1 tbsp. l .;
  • table salt to taste.

We prepare aromatic pilaf according to the following recipe:

  1. We thoroughly rinse the cereal, and then fill it with new water and leave it to soak.
  2. We peel the bulbs from the husks and grind them.
  3. Cut peeled carrots into strips.
  4. My pork, remove the veins and cut into small pieces.
  5. Pour vegetable oil into a cast-iron cauldron, spread the meat slices and lightly fry over high heat.
  6. We lay vegetables, fall asleep spices and salt and simmer for another 5 minutes, without reducing the flame.
  7. Pour rice cereal, level it, pour water so that the liquid is 1.5 cm higher than the components.
  8. Reduce the heat and cook for exactly 20 minutes.

As soon as the water has completely evaporated, we get the garlic heads and mix all the components of the dish. Leave for 20 minutes to reach, and then put it on a large tray and serve in this form.

How to make in a slow cooker

Anyone can cook pilaf with pork in a slow cooker, everything is simple: he prepared the necessary products, put them in the appliance and wait for them to cook.

For this recipe you need to prepare:

  • onion - 2 heads;
  • large carrot - 1 root crop;
  • seedless pork - 0.5 kg;
  • long-grain rice groats - 1.5 tbsp .;
  • drinking water - 2 tbsp .;
  • garlic - 2 cloves;
  • vegetable oil - 50 ml;
  • zira, barberry and turmeric - 1 pinch each;
  • table salt - 2 tsp.

Cooking method:

  1. We put washed and peeled pieces of pork in the multicooker bowl.
  2. We add oil to them and install the program “Frying”.
  3. Add finely chopped onion, and after 5 minutes - grated carrots and garlic.
  4. After 10 minutes, we sprinkle with spicy spices, salt and mix the components well.
  5. We spread washed rice in the bowl, carefully level the groats.
  6. Fill the prepared water and close the lid.
  7. We turn on the “Pilaf” program at the “kitchen assistant”.

We are waiting for the device to signal the readiness of the dish, then mix it, and then serve it to the table.

Cooking in a pan

You can cook a chic pilaf in an ordinary pan. This is what the inhabitants of Central Asia usually cook.

 

For starters, you should do the preparation of the ingredients:

  • pork pulp - 0.3 kg;
  • rice groats - 1 tbsp .;
  • carrot - 1 pc.;
  • onion - 1 head;
  • vegetable oil - 1 tbsp. l .;
  • spices for pilaf - 1 tsp;
  • salt to taste.

Step by step recipe:

  1. Rinse, dry and cut the pork into pieces.
  2. Pour oil into a pan, heat it, and then put pieces of meat.
  3. Fry in high flame for about 5 minutes.
  4. Peel and chop the onion, fold it to the pork and sauté in oil.
  5. Grate fresh carrots with a grater, send it to the pan to the onion.
  6. Mix the components periodically so that they do not burn.
  7. Pour salt and spices, mix and simmer zirvak over low heat for about 15 minutes.
  8. Lay the washed rice, add water so that the cereal is completely covered by it.
  9. Cook under the lid for exactly 40 minutes, then mix and remove the pan from the stove.

Wrap the pilaf in a towel and leave it to reach, after 10 minutes you can treat your home to a delicious and fragrant dish.

Uzbek-style crumb pilaf

You can cook pilaf according to a traditional Uzbek recipe.

For this dish you need to prepare:

  • pork pulp - 0.6 kg;
  • carrot - 2 pcs.;
  • onion - 2 heads;
  • steamed rice - 0.5 kg;
  • vegetable oil - 50 ml;
  • table salt - 2 tsp;
  • cloves of garlic - 5 pcs.;
  • a mixture of turmeric, zira and paprika - 2 tbsp. l

Step by step recipe:

  1. We thoroughly wash the cereal under water to wash all the starch, and then fill it with clean liquid and leave it in this state for half an hour.
  2. We clean the onion heads and cut them into half rings.
  3. Pour oil into a cauldron, lay a vegetable and fry it for 10 minutes.
  4. Cut the carrots into thin strips and send to prepare for the onion.
  5. We are engaged in meat: we wash it, remove the veins and cut into small pieces.
  6. We send the meat pieces to the vegetables and cook another 10 minutes.
  7. Sprinkle the ingredients with prepared spices, add salt, close the lid and simmer for about half an hour.
  8. We fill the washed rice, pour a thin stream of water so that the cereal was covered with two fingers.
  9. Insert garlic cloves into the grits from above and cook until the water has completely evaporated.
  10. Five minutes before readiness, we get the garlic cloves, mix everything thoroughly.

Serve on a large dish. In such pilaf, soft meat and crumbly rice are always obtained.

A simple recipe in a saucepan

We offer another simple way to cook pilaf.

The following ingredients should be stocked for it:

  • pork pulp - 0.5 kg;
  • steamed rice groats - 1 tbsp .;
  • boiling water - 1 tbsp .;
  • medium carrot - 1 pc.;
  • onion - 2 heads;
  • vegetable oil - 50 ml;
  • cloves of garlic - 3 pcs.;
  • barberry, zira and turmeric - ½ tsp;
  • salt - 2 tsp.

Stages of cooking Uzbek national dishes:

  1. I thoroughly wash a piece of pork, and then we cut it into small pieces.
  2. We clean and chop the vegetables: onions - in small cubes, carrots - in thin strips.
  3. Pour oil into the pan, heat it and fry the meat pieces until cooked.
  4. Add vegetables to pork.
  5. Pour spices and salt, pour in a little water, mix all the ingredients and cook for another 20 minutes.
  6. We lay rice cereal, pour it with boiling water so that it completely covers it.
  7. Cook until all the liquid has evaporated and the rice becomes friable.

Turn off the stove, wrap the pan in a warm blanket so that the groats completely “reach”. Serve hot.

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