Pilaf with raisins is a rather unusual dish for us. However, once you try it, you will want to cook it again and again.

Simple Uzbek pilaf with raisins

Products used are the most common. Of course, ideally it is better to take lamb. But if this is problematic, you can use any other meat.

The required set of products:

  • lamb or beef - 500 g;
  • carrots and onions - 3 pcs.;
  • rice - 500 g;
  • raisins - 2 handfuls;
  • oil - 150 ml;
  • zira, spices and salt.

Preparation process:

  1. Soak the cereal in warm salt water for an hour. Rinse well and allow to dry.
  2. Chop the lamb in large enough pieces.
  3. Chop the carrots into strips, onions in half rings.
  4. Steam raisins.
  5. Heat oil in a cauldron, lay pieces of lamb and simmer over medium heat. Periodically, you need to stir it.
  6. As soon as the meat begins to roast, take it out. In the same oil, throw the vegetables and fry them.
  7. Return the pieces of lamb, season, mix and fry for another 1-2 minutes.
  8. Pour cold water so that it completely covers the contents of the cauldron. Bring to a boil, salt. Take a sample.
  9. Reduce heat and cover. Simmer for about an hour.
  10. Add raisins to the cauldron, and then rice. Pour boiling water through a slotted spoon so that the water rises by about 2.5 cm. Salt, add turmeric, but do not mix.
  11. Turn on a strong fire for 5-10 minutes, then turn it down and cover the cauldron with a lid.
  12. After 5 minutes, make a few holes with a long object so that excess water leaves. You can’t mix anyway. Cook for 20 minutes.

You can immediately mix the finished dish and let it brew for about an hour under the covers. This is a home option. If pilaf is cooked on a festive table, you need to immediately wrap it with a towel and let it brew, and carefully turn it on a beautiful large dish before serving.

With chicken

With chicken, pilaf comes out more tender.

Necessary components:

  • chicken - carcass;
  • rice - 2 tbsp .;
  • onions with carrots - 3 pcs.;
  • raisins - 100 g;
  • tomato sauce - 2 tbsp. l .;
  • garlic - head;
  • salt, spices, oil.

Sequencing:

  1. Rinse the carcass and cut it into portions. Salt and pepper. Put in a cauldron.
  2. Chop the vegetables and add to the bird. Fry until golden brown.
  3. Put the washed cereal on top. Pour boiling water.
  4. Add raisins, salt with spices. Bring to full readiness.
  5. 3-4 minutes before finishing add tomato sauce and a head of garlic.

When serving, first put rice on the plates, then pieces of the bird.

Cooking without meat in a slow cooker

Sweet pilaf with raisins and dried apricots will definitely like the sweet tooth.

To prepare it you will need:

  • groats - 1 tbsp .;
  • carrot - 1 pc.;
  • dried apricots - 4 pcs.;
  • figs - 6 pcs.;
  • raisins - a handful;
  • salt, oil and turmeric.

Sequencing:

  1. Pour oil into the appliance bowl.
  2. Chop carrots, figs and dried apricots. Add all dried fruits along with carrots and turmeric to the slow cooker.
  3. Pour thoroughly washed cereal and salt.
  4. Pour in water and start the “Pilaf” program.

Cook for beep.

Sweet pilaf with pumpkin and raisins

You can cook sweet pilaf even with pumpkin. This recipe will surely appeal to vegetarians as well as fasting people.

Necessary components:

  • rice - 400 g;
  • raisins - 80-100 g;
  • stale bread - a slice;
  • pumpkin - 400 g;
  • onions and carrots - 2 pcs.;
  • garlic - head;
  • oil - about 125 ml;
  • salt, zira, paprika - all to taste.

Sequencing:

  1. Calcify the oil in a cauldron. Put a piece of bread, remove when it turns black.
  2. Chop the onion in half rings, toss in a cauldron.
  3. Cut carrots into long and thin slices. Add to the onion and sprinkle with zira.
  4. Grind the pumpkin into cubes, meanwhile I remember to follow the frying. Add paprika, pumpkin, raisins, garlic, salt to vegetables.
  5. Pour in water so that it covers the contents by 2 cm. Cook over low heat for 25 minutes.
  6. Remove the head of garlic. Pour cereals (it is better to take steamed) and level. Do not mix.
  7. Gently pour hot water to cover the cereal by 2 cm. Return the head of garlic. Bring to a boil and cook over high heat for 5 minutes, then reduce to medium and cook for about a quarter of an hour.

The finished dish can not be served immediately. It should be infused for at least another 15 minutes. After that, you can open the lid, remove the garlic and gently mix the contents of the cauldron. Such a pilaf without meat is quite tasty.

How to cook with prunes

One of the most popular recipes - with prunes, raisins and meat. Vegetarians can remove the meat and cook a wonderful pilaf based on dried fruits alone.

 

What is required:

  • rice - 200 g;
  • prunes, dried cherries, raisins - a handful;
  • onions with carrots - 1 pc.;
  • oil, turmeric, paprika, salt.

Cooking Technology:

  1. Rinse rice.
  2. Pour dried fruit with water and leave for a quarter of an hour.
  3. Chop the vegetables and fry them.
  4. Dry dried fruits, cut the prunes into pieces. Put them in vegetables.
  5. After 2 minutes add grits, spices and salt. Pour in water.
  6. Cover and cook for about a third of an hour.

Then remove the pan from the heat and let the dish brew for at least 10 minutes. Opening the lid once again is not necessary. Serve hot.

There are many cooking options. This is enough to diversify the daily menu.

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