Pilaf is a delicious and satisfying dish of oriental cuisine, loved by many adults and children. It is cooked using special technology from boiled rice in combination with different types of meat, vegetables and aromatic spices. The recipe for a classic pilaf can be easily mastered at home and as a result, you will get a wonderful treat that will be appreciated by all participants in the lunch meal.

Traditional pork pilaf

To prepare a truly luxurious meal of cereals and pork, you should choose the right products and carefully study the step-by-step recipe.

For refreshments, it is recommended to use the meat of a young animal, long-grain rice and many different seasonings that will give it a unique flavor.

And so that the pilaf is tender, crumbly and does not turn into liquid porridge, it is necessary to add a strictly measured amount of liquid before cooking.

Required Components:

  • pork tenderloin - 0.95 kg;
  • carrots - 3 pcs.;
  • rice - 0.7 kg;
  • garlic - head;
  • onion - 2 pcs.;
  • laurel leaves - 4 pcs.;
  • barberry (dried) - 100 g;
  • rosemary, salt, turmeric, paprika, a mixture of peppers, cloves - 6 to 8 g.

Cooking:

  1. Pour rice into a colander, rinse thoroughly, then pour cool water and leave for an hour.
  2. Peel the onion, chop in half rings. Cut the skin from carrots, chop the fruit into strips.
  3. Place the barberry in a mug of warm water for a quarter of an hour.
  4. Wash the pork, chop into cubes.
  5. Transfer meat to a pan and fry in hot oil until golden brown.
  6. Add chopped onion to the pork and simmer until it is soft. Then pour carrots and, stirring, simmer another 6 to 7 minutes.
  7. Combine the fried ingredients with swollen rice and cover with water so that its level is 1.5 to 2 cm above the cereal.
  8. Divide the garlic into slices, rid of the husks and send to the cereal with meat.
  9. Then add salt, pour barberry, introduce spices, lavrushka and mix gently.
  10. Cover the pan and cook over low heat until the liquid disappears completely.

Gorgeous pilaf with pork ready. It should be kept in covered dishes for about thirty minutes, then distributed on plates and served.

The recipe for a cauldron

An oriental rice and meat treat cooked in a cauldron is a wonderful idea for a full dinner. Such dishes are ideal for cooking pilaf, as all the ingredients slowly languish in it, gradually soaking in the aroma of each other.

Required Components:

  • round rice - 0.9 kg;
  • meat - 1 kg;
  • garlic heads - 2 - 3 pcs.;
  • onions - 750 g;
  • carrot - 700 g;
  • rosemary, salt, zira, oregano, saffron, pepper, sumac - 7-8 g each.

Cooking:

  1. Rinse the meat well, cut into rectangular pieces.
  2. Peel the onions, chop them with rings, then put in a cauldron with hot fat (160 ml) and simmer until transparent.
  3. Combine the meat with onions and fry over high heat until dark beige.
  4. Remove the carrots from the skin, cut into large strips, add to the fried foods and cook for six minutes.
  5. Pour all the ingredients with water so that it covers the contents of the cauldron by 3 cm. Then add salt, seasonings and pour for three minutes.
  6. Pour in the boiling mixture peeled garlic heads (whole), cook for no more than 15 minutes, then remove and send to a separate container.
  7. Prepare the rice, rinse under the tap with water, then add to the remaining components.
  8. Stir occasionally, simmer pilaf in a cauldron until the cereal absorbs all the liquid.
  9. Return the garlic to a boiling dish by placing it inside the rice mass, then leave it for a third hour under the lid.

Put the aromatic pilaf on a large dish and offer to try with spicy sauce and a salad of ripe vegetables.

Cooking beef in a pan

Another interesting version of the appetizing and crumbly pilaf, which can be quickly and easily done in a pan. The dish does not require special culinary skills, it is prepared from available products and it turns out incredibly tasty.

 

Ingredients Required:

  • veal - 0.65 kg;
  • water - 0.8 l;
  • carrots - 2 pcs.;
  • marjoram, salt, oregano, barberry, turmeric - to taste;
  • Rice groats - 0.37 kg;
  • onion - 80 g.

Cooking:

  1. Wash the grains and soak for forty minutes in cool water.
  2. Wash the meat, dampen with a towel, cut into medium squares.
  3. Chop the onion in halves of the rings, chop the carrots with straws.
  4. Pour oil into a volumetric pan, put slices of veal in it and fry until golden brown.
  5. Add onion slices to the meat and simmer for five minutes, stirring regularly. Then lay the carrots and cook for another three minutes.
  6. Pour all seasonings and spices into the pan, season with salt, mix well. After this, pour water, given that it should completely cover all products.
  7. Cook the resulting mixture at low boil for about fifteen minutes, then lay the prepared rice, evenly distribute it and cook under the lid for half an hour.

Let fresh infusion for 10 to 12 minutes, then serve portioned in combination with mayonnaise sauce.

Classic Uzbek pilaf with lamb

To please the family and guests with an exquisite dinner, all housewives should take note of the Uzbek pilaf recipe. The dish has a rich, multi-faceted taste, spectacular appearance and will earn many compliments during the tasting.

Required Components:

  • lamb (with seeds) - 1.2 kg;
  • hot pepper - 2 pods;
  • onions - 230 g;
  • rice - 900 g;
  • garlic - 50 g;
  • fat (mutton) - 110 g;
  • carrots - 200 g;
  • rosemary, mustard seeds, salt, coriander, suneli hops, thyme - 7 g each.

Cooking:

  1. Wash the meat thoroughly, then divide into small cubes.Fold the chopped lamb fillet in a bowl, and place the meat parts with pits on another plate.
  2. To sort and wash rice under running water.
  3. Cut the carrots into large strips, chop the onion with ringlets.
  4. Peel the garlic heads, rinse with water and leave as a whole.
  5. Heat the cauldron, add fat to it, lay the meat pieces with pits and fry from all sides until brown. After that, get the lamb and put it on a plate.
  6. Now place the onions in a cauldron and stew until translucent.
  7. Add the fried and raw parts of lamb to the onion, then continue cooking until the meat is soft.
  8. Put the carrots in the cauldron, then simmer for eight minutes, then pour clean water (1.2 L) and mix.
  9. Bring the mass to a boil, put the garlic, pods of pepper and cook on low heat for half an hour.
  10. After that, remove the garlic and pepper, add rice to the cauldron, add spices, spices, add salt and bring the cereal to readiness.

Leave the cooked pilaf under the lid for twenty minutes, then put on plates and eat with sliced ​​fresh tomatoes.

How to cook with chicken

Rice treat with poultry meat is tender, aromatic and looks very appetizing.

A simple and original dish will appeal to all lovers of good cuisine and is ideal for a children's table.

Required Components:

  • chicken - 0.75 kg;
  • carrots - 350 g;
  • rice - 0.4 kg;
  • large onion - 1 pc.;
  • garlic - 1 pc.;
  • hot pepper, Italian herbs, zira, thyme, salt, turmeric - 5 g each.

Cooking:

  1. Wash the washed rice in warm water and leave for forty minutes.
  2. Peel plant products, then cut the onion into halves of the rings, chop the carrots on a coarse grater, divide the garlic into slices.
  3. Wash the bird, dry it with a napkin, chop into medium pieces.
  4. Pour vegetable fat into a skillet, put chicken in it and fry until a brown crust appears.
  5. Then pour onion, and when it is browned, add sliced ​​carrots and cook for another four minutes.
  6. Salt the fried mass, season with seasonings, add water (550 ml) and add the garlic cloves.
  7. Boil the contents of the dishes, cover and simmer for thirty minutes at minimum heat.
  8. Add rice to the boiling liquid, add a little water (so that its level is slightly higher than the grains) and simmer the pilaf in a pan for twenty-five minutes.

Before serving, you need to remove the garlic, then transfer the treats to a large plate, garnish with parsley branches and put on the table.

With vegetables

Supporters of good nutrition will surely like crumbly, healthy pilaf with the addition of peas, sweet pepper and tomatoes. For the dish, you should choose high-quality products, ripe, strong vegetables, low-fat pork and round rice are suitable.

Required Components:

  • onion - 1 pc.;
  • canned peas - a can;
  • rice - 250 g;
  • carrot - 1 pc.;
  • pork pulp - 0.4 kg;
  • bell pepper - 1 pc.;
  • spices, spices, salt - to your taste;
  • tomatoes - 2 pcs.

Cooking:

  1. Wash the rice well, then put it in water and let stand for forty-five minutes.
  2. Cut the peeled onions into squares, chop the carrots in small cubes.
  3. Sweet pepper free from seeds, wash, then cut into strips.
  4. Pour the tomatoes with boiling water, peel them off, turn into small squares.
  5. Open the jar with peas, pour out all the liquid from it.
  6. Rinse the pork, divide into rectangular pieces.
  7. Heat the stewpan with vegetable oil, put the meat in it and fry until golden brown. Then add carrots with onions and stir, simmer for eight minutes.
  8. Put chopped peppers in a saucepan and fry with other products for five minutes. After that, lay the tomatoes, introduce the peas, cover with a lid and cook for another three minutes.
  9. Combine the meat roast with rice, pour water (it should cover the cereal by 2 cm), season with spices, add salt and simmer with a weak boil until all the liquid has evaporated.

Gently mix the prepared treats, distribute them on serving plates and treat all those present.

Curried pilaf with curry seasoning

An oriental dish made with the addition of fragrant curry spice has a unique aroma and has an expressive, bright taste.

Seasoning goes well with rice and is especially in harmony with the bird, so this pilaf is better to cook with chicken.

Required Components:

  • rice groats - 200 g;
  • chicken carcass - 1.25 kg;
  • onions - 100 g;
  • curry - 10 g;
  • ground pepper, sea salt - 6-7 g each;
  • carrots - 180 g.

Cooking:

  1. Wash the bird under a tap with water, then cut into pieces of the same size.
  2. Process the meat with salt, sprinkle with pepper and leave to soak for two hours.
  3. Cut the peel from the onion, wash it and chop in rings.
  4. Peel the carrots, rinse with water, cut into small squares.
  5. Heat a cauldron with vegetable fat, put onion rings in it, add chopped carrots and stew for about three minutes.
  6. Add chicken slices to vegetables and cook for seven minutes, not forgetting to stir the products.
  7. Cover the fried bird with curry seasoning, add pure water (40 ml) and simmer for another ten minutes.
  8. Wash rice, combine with stewed ingredients and pour so much water that it covers the cereal.
  9. Boil the contents of the cauldron, then add salt, cover and cook over a minimum heat for fifty minutes.

Prepare the pilaf for about half an hour, and then use it with garlic sauce or homemade adjika.

Variety of Uzbek dishes in a pan with herbs

Such a treat can become a worthy decoration of the festive table. Amazingly delicious pilaf, with a wonderful aroma of fresh herbs, will conquer all guests invited to a family banquet.

Required Components:

  • bulbs - 3 pcs.;
  • lamb flesh - 0.6 kg;
  • carrot - 130 g;
  • rice - 0.4 kg;
  • garlic - 2 pcs.;
  • sea ​​salt, seasonings for meat - to your liking;
  • green onions - 4 feathers;
  • barberry - 30 g;
  • dill, cilantro - 120 g.

Cooking:

  1. Chop the carrot into thin strips, chop the onion with squares.
  2. Put the vegetables in a thick pan with a thick bottom and fry in fat for seven minutes.
  3. Chop the washed mutton into cubes, add to the stewed vegetables, cover with seasonings, salt. Fry foods together until meat is ready.
  4. Rinse dill, chives and parsley with water, then chop.
  5. Pour meat with greens, introduce barberry, mix and darken under the lid for two minutes.
  6. Wash the groats, then place in a pan and pour hot water (its level should be 2.5 cm above the laid products).
  7. Immerse the peeled garlic heads in rice and cook the pilaf in a loose container for about thirty-five minutes.
  8. When all the liquid has evaporated, the treat can be considered ready.

Lay out Uzbek pilaf with lamb and herbs on a beautiful dish, decorate with fresh basil, cherry tomatoes and offer to relatives and friends. Bon Appetit!

Related:More from the author: