The crumbly pork pilaf with slices of seasoned meat, long bars of orange carrots and saffron rice combined with vitamin salad and fresh tandoor cakes will deliciously satisfy your hunger and become the main dish of the dining table.

Classic pilaf with pork

The cooked aromatic pilaf in a slow cooker with pork will scatter over the grains, and the meat will remain soft and juicy due to the optimal temperature regime.

Food set for cooking:

  • long-grain rice - 400 g;
  • pork with fat - 800 g;
  • purified water - 800 ml;
  • onion - 3 heads;
  • juicy carrots - 5 pcs.;
  • garlic head - 1 pc.;
  • seasonings: zira grains, ground pepper, coriander paprika - if necessary;
  • refined oil - 4 tbsp. l

Step-by-step process description:

  1. In the bowl of the multicooker in the "Frying" mode, we warm the vegetable oil.
  2. Chop the onion into thin half rings and spread it into the oil.
  3. After a minute, we send the carrots peeled and cut into bars into the bowl.
  4. Cut the meat into a cube the size of a walnut, shift to vegetables and sprinkle with salt and aromatic seasonings.
  5. After a minute, pour 300 ml of boiling water, change the program to "Stew" and simmer the dish for about an hour under the lid.
  6. We wash the rice 5-6 times, remove the upper coarse husk from the head of garlic, but do not clean it.
  7. Pour rice, add a little salt and water so that the latter covers the finger on the rice. We turn on the "Extinguishing" mode and the timer - 20 minutes.
  8. After that, open the lid, press the head of garlic into the middle of the dish and, if necessary, pour another 100 ml of water.
  9. Close the lid and simmer for another 40 minutes. In this case, the lid does not open and do not mix the contents of the multicooker.
  10. When the pilaf is cooked, carefully mix the ingredients from the walls to the center with a spatula.

We serve a delicious hot meat dish, complementing light salads.

With chicken

The traditional oriental pilaf can be slightly adapted to personal culinary tastes and preferences.

Would need:

  • carcass of a young chicken - 1 pc.;
  • pork ham - 200 g;
  • long rice - 300 g;
  • onion - 1 pc.;
  • garlic head - 1 pc.;
  • canned peas - 200 g;
  • tomato paste - 2 full tbsp. l .;
  • small salt - 2 tsp;
  • zira grains, ground black pepper, coriander - as needed;
  • refined vegetable oil - 4 tbsp. l

Detailed description of the cooking process:

  1. We wash the rice grains by draining the water.
  2. We heat the oil in a pan. For 5 minutes, fry the rice with it without stirring, and then another 5 minutes with stirring.
  3. My pork pulp is dried and cut into small pieces.
  4. Heat the oil and fry the chopped meat with tomato paste on it.
  5. We cut the chicken carcass in large pieces, chop the onion in half rings.
  6. In a cauldron we heat the oil and fry the chicken with onion, stirring it, for 10 minutes.
  7. We spread pork, peas, rice grains, small salt, garlic and seasonings for chicken meat.
  8. Pour the products with clean water so that it covers the rice on the finger.
  9. Cook over low heat under a lid until the water evaporates.

We serve pilaf hot with thin cheese pita, cilantro and chopped bell pepper.

Cooking from barley in a cauldron

An unusual dish with a piquant aroma and rich taste will surprise others with non-triviality.

Pearl barley is ideally combined with soft juicy meat and oriental spices.

 

Required Products:

  • pork - 500 g;
  • pearl barley - 1 cup;
  • onion - 2 heads;
  • young carrots - 1 pc.;
  • tomato paste - 1 full tbsp. l .;
  • chili - 1 pod;
  • garlic head - 1 pc.;
  • refined refined oil - 80 ml;
  • Zira grains, barberry, ground paprika, fine salt - as needed.

Pearl barley pilaf with meat is prepared in steps:

  1. We prepare and cut the meat into small slices.
  2. We chop the onion into half rings, and divide the carrot into long cubes.
  3. Pour oil into a cauldron and warm it up well. We shift the meat into it and fry until crust, adding onions.
  4. When the onion is gilded, add the carrots and fry it until soft.
  5. Add spices with tomato paste and a head of garlic.
  6. Pour water so that it rises 2 cm above the meat.
  7. As soon as the liquid boils, cover the cauldron with a lid and simmer everything for 40 minutes.
  8. While the pan is warming up, rinse the pearl barley and put it on a towel to dry.
  9. Fry the cereal in a frying pan without oil until a pleasant nutty flavor appears.
  10. Pour barley into the cauldron, distribute and pour boiling water so that the liquid rises 2 cm above the cereal.
  11. When the contents of the cookware begin to boil, reduce the heat, close it with a lid and simmer for 45 minutes.
  12. As soon as the water evaporates, remove the dish from the heat and mix the ingredients.

We spread the pilaf on plates, sprinkle with chopped parsley and, if necessary, sesame seeds.

Original Dried Fruit Recipe

To make pilaf especially aromatic and saturated, you can use dried fruits in its composition. The dish will turn out spicy, sweetish, with a slight sharpness.

Grocery set:

  • steamed rice - 1 cup;
  • pork meat - 400 g;
  • dried apricots - 100 g;
  • pitted raisins - 50 g;
  • coconut flakes - 2 tbsp. l .;
  • dates honey - 5 - 6 pcs.;
  • apple - 1 large;
  • granulated sugar - 3 tbsp. l .;
  • coarse salt - a pinch;
  • refined lean oil - 2 tbsp. l .;
  • saffron, cinnamon - a pinch;
  • cloves - 1 bud;
  • lemon zest - from ½ part of the fruit.

Step-by-step cooking algorithm:

  1. Scald raisins with dried apricots with boiling water and leave for 15 minutes.
  2. After this, drain the liquid and cut the dried apricots into cubes.
  3. Grind washed apple with peel in the same way.
  4. In the slow cooker, set the "Frying" mode, pour in the vegetable oil, and after 2 minutes add spices and warm up for a minute.
  5. Spread the meat cut into small pieces.
  6. Add the apple, raisins with dried apricots, mix and fry the mixture for 5 minutes.
  7. I wash the rice, pour the water, pour the grains into the bowl and level with a spatula.
  8. Season with salt and lemon zest.
  9. Pour rice with water at the rate of 2.5 cups of water per 1 cup of grains.
  10. Close the lid without mixing the components. We turn on the “Pilaf” program and cook before the signal.

It is important not to mix the contents of the bowl in the process, as this may cause the rice to stick together.

After cooking, mix the dish with a spatula and serve pilaf hot, decorating with dates and sprinkling with coconut.

Uzbek pilaf

The legendary Uzbek dish with juicy meat, sweet carrots and rice soaked in sauce is served with salad, tortillas or pita bread.

List of required products:

  • pork pulp - 1 kg;
  • rice with long grains - 1 kg;
  • juicy carrot - 1 kg;
  • onion heads - 5 pcs.;
  • fat tail fat - 200 g;
  • chickpeas - 1 glass;
  • garlic heads - 4 pcs.;
  • chili - 2 pods;
  • fine salt and ground black pepper - as needed;
  • seasonings: dried barberry, coriander seeds, zira, suneli hops - to taste, about 1 tbsp. l

If desired, we change the kurdyuk to peeled meat, but in this case, pilaf will lose its specific flavor.

The step by step recipe is designed for 8 liters of dishes:

  1. We make the fat tail in the cauldron and place the sliced ​​pork meat on it. Fry, stirring with a spatula.
  2. When the meat gets a crust, season it with spices and salt.
  3. We send to the pork chopped onion half rings and carrots cut into thin bars, reducing the fire.
  4. We put garlic and chilli peppers on vegetables.
  5. Add a layer of soaked chickpeas. Fill the food with water so that it covers the last on the finger. Stew the dish for about an hour until the chickpeas are mild.
  6. After that, add washed rice without stirring.
  7. Pour boiling water over rice to cover the cereal. We boil for 15 minutes, then reduce the heat and simmer until the liquid evaporates.

Serve on a large dish with various fresh salads and large bunches of fragrant greens.

Also, pomegranate, rosy cakes, grapes and pickled vegetables are served with pilaf.

How to cook from bulgur

Using bulgur instead of traditional rice will diversify the usual taste of goodies, surprise the household and conquer the guests.

 

The necessary components of the composition:

  • bulgur - 2 glasses;
  • pork with fat - 400 g;
  • medium-sized carrots - 2 pcs.;
  • onion - 2 heads;
  • transparent meat broth - 3 glasses;
  • refined oil - 6 tbsp. l .;
  • coarse salt, suneli hop, barberry drying - 1 tsp each;
  • dill and parsley - in a bunch.

Cooking hearty goodies with bulgur:

  1. Onions with carrots cut into small cubes.
  2. Heat the oil in a saucepan and fry the onion chopped with feathers. Add coarsely chopped carrots. Fry and take out the vegetables in a plate.
  3. We chop the meat in small pieces and send it to the oil, where the vegetables were fried. Cook for 15 minutes, sprinkled with salt and spices, put the garlic.
  4. For meat we shift carrots with onions, pour, if necessary, salt and spices.
  5. Stir and simmer the ingredients for 5 minutes. If necessary, add vegetable oil.
  6. We send the washed bulgur to the meat and pour the meat broth so that it covers the ingredients by 5 - 7 mm.
  7. Boil the products under the lid over low heat for 15 minutes.
  8. When serving, sprinkle pilaf with chopped herbs and mix with a spatula.

With the dish, you can offer broken ripe pomegranate and chopped vegetables.

Crumbly pilaf in the oven

Uniform distribution of heat ensures friability of rice, as well as the proper frying of meat with a golden brown crust and a juicy center.

You will need these components:

  • pork tenderloin - 300 g;
  • young carrots - 1 pc.;
  • rice with long grains - 1 cup;
  • garlic head - 1 pc.;
  • onion heads - 2 pcs.;
  • olive oil - 50 ml;
  • seasonings: zira, hops-suneli, barberry - at the discretion;
  • salt to taste;
  • filtered water - 500 ml.

The cooking process in stages:

  1. Pour rice and soak in water overnight.
  2. We chop the pork and remove the veins from it.
  3. We heat the oil in a pan and spread the meat pieces on it. Cook for 15 minutes, then add the chopped onion and fry until half cooked.
  4. Cut the carrots into thin slices, pour into the roasting and simmer until tender.
  5. Put deep-fried ingredients and sprinkle them with dried rice grains.
  6. Salt and season with spices to taste. Level the surface of the cereal and fill it with water.
  7. I wash the garlic head and place it in the center of the dish. Close the future pilaf with a lid.
  8. Bake a treat at 180 degrees in the oven for an hour.

We serve a delicious dish with dried fruits and chopped herbs. Rice turns friable, pale orange and insanely aromatic.

Pilaf with soft and juicy pork and a bright bouquet of spices will turn out saturated and very tasty. The recipe can be changed to your liking, adding your favorite vegetables, herbs and spices, as well as combining different types of meat.

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