Pilaf from bulgur turns out to be no less tasty than on the basis of rice. For some reason, this healthy cereal has been deprived of the attention of our culinary specialists; representatives of the countries of the Middle East like to cook it more. But at least once having tasted such a dish, everyone will want to cook it again.

Classic bulgur pilaf with pork

Most often, mutton or pork is used for cooking, however, you can take any other meat available.

Necessary components:

  • groats - 2 tbsp .;
  • pork - 0.4 kg;
  • carrot with onion - 1 pc.;
  • water - 3 tbsp. (if there is a broth, even better);
  • sunflower oil - 5 tbsp. l .;
  • salt - about 1 tsp;
  • greens - a bunch;
  • hops-suneli and barberry - 1 tsp each.

Sequencing:

  1. Cut vegetables into small cubes. Fry in a cauldron in oil until golden. Take out the frying and put on a plate.
  2. Chop the meat into medium sized pieces and put in a cauldron. Fry until tender, do not forget to stir with a wooden spoon. The main thing is not to overdo it: pork can not be overcooked. If desired, 1-2 tbsp can be added to the meat at this stage. l ketchup or tomato paste.
  3. Put roasting vegetables for meat, add salt, spices. Stir and simmer for 5 minutes.
  4. Rinse the cereals and add to the cauldron. Pour in water (it should cover the contents of the cauldron by about 5-6 mm). Boil, then reduce heat to a minimum and cook a quarter of an hour under the lid.

Sprinkle with dill and parsley right before serving.

With chicken

Pilaf from bulgur with chicken is hearty and flavorful. In addition, in the list of ingredients there are no hard-to-reach and rare products.

A set of components:

  • poultry fillet - 1 pc.;
  • Bulgur - 1.5 tbsp .;
  • carrots with onions - 1 pc.;
  • pepper and tomato - 1 pc.;
  • boiling water - 3 tbsp .;
  • dry garlic and thyme - to taste;
  • oil, salt, pepper and herbs - as needed.

Cooking process:

  1. Cut fillet, tomato and onion into cubes, pepper - into strips. Grate the carrots.
  2. Fry the fillet slices in a deep pan, then put the vegetables. Cook for 5-6 minutes, add spices. Mix.
  3. Put the grits and knead. Fry so that it is well saturated with oil.
  4. Pour boiling water, reduce heat to a minimum. Cover and cook until all liquid is absorbed into the cereal.

From time to time it is necessary to check the degree of softness of the bulgur and pour water as necessary. When serving, sprinkle with herbs.

Cooking in a slow cooker

Pilaf in a slow cooker with a turkey is prepared almost effortlessly.

Necessary components:

  • poultry fillet - 2 pcs.;
  • Bulgur - 3 tbsp .;
  • carrots and onions - 1 pc. (large size);
  • oil - 125 ml;
  • garlic - half the head;
  • salt and pepper - at personal discretion.

Sequencing:

  1. Rinse cereals and fillets. Chop the meat into pieces.
  2. Grind carrots, chop onions.
  3. Pour oil into the bowl of the device and fry the onions (“Frying” or “Baking” mode), then put it on a plate. Fry carrots, then meat. Add crushed garlic cloves at the end.
  4. Pour groats and pour water. Season with salt and season to taste.
  5. Gently mix with a wooden spatula. Put the fried onions on top.
  6. Run the “Rice” program.

After the sound signal, do not rush to taste the dish, let it brew for half an hour.

How to make lamb

In eastern countries, lamb is especially popular, so it’s worth trying to cook a traditional pilaf with this type of meat.

What do you need:

  • groats - 1 tbsp .;
  • lamb - 300 g;
  • onions and sweet peppers - 2 pcs.;
  • tomatoes - 3-4 pcs.;
  • garlic - head;
  • Chile - 1 pc.;
  • zira and coriander - 1 tsp;
  • oil, salt and pepper - at personal discretion.

How to cook:

  1. Grind chili and garlic and fry over low heat. This can be done right in the cauldron.
  2. Cut meat into pieces and fry over high heat.
  3. Chop the onion, chop the pepper into strips, and the tomatoes into cubes. Add vegetables to the cauldron.
  4. After 5 minutes, pour 3 tbsp. boiling water, bring to a boil. Pour spices, salt, cereal and cook until tender over low heat.

By the same principle, you can cook pilaf with beef.

Variant of vegetable pilaf with mushrooms

It is very convenient to cook such a dish in a smart pan. Necessary components:

  • groats - 250 g;
  • champignons - 400 g;
  • onions with carrots - 1 pc.;
  • butter - 100 g;
  • water - 700 ml;
  • walnuts - a handful;
  • parsley - a small bunch;
  • salt and pepper - at personal discretion.

Sequencing:

  1. Grind vegetables and mushrooms.
  2. Put half the oil in the appliance bowl. Run the "Frying" mode for a third of an hour. Fry vegetables and mushrooms.
  3. Pour in cereal, pour in water, salt and pepper.
  4. Run the program "Pilaf".
  5. Finely chop nuts and chop parsley. Add them to the pilaf at the end of cooking and mix.
  6. Let it brew for a couple of minutes and serve.

Dishes based on bulgur are not only useful, but also very tasty. The main thing is to know how to cook them correctly.

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