Although the real pilaf is not even cooked in the oven, but on an open fire or in the oven, today housewives often make this oriental dish on a regular stove. It turns out a little differently, but no less tasty. To verify this personally, it is proposed to study several options for pilaf in a pan.

Pilaf with chicken in a pan

If you plan to serve the dish presented to children, or if the household simply prefers poultry, it is recommended to stew rice with chicken breast.

Essential Ingredients:

  • rice for pilaf - 0.4 kg;
  • chicken fillet - 0.6 kg;
  • carrots - 0.2 kg;
  • onions - 0.2 kg;
  • spices for pilaf - 2 tbsp. l .;
  • table salt - to taste;
  • sunflower oil for frying;
  • fresh dill - 10 g;
  • head of garlic - 1 pc.;
  • black pepper to taste;
  • barberry - 1 tbsp. l .;
  • water - for pilaf and steaming rice.

Step by step recipe:

  1. Rinse several times, then pour boiling water over it. Leave under cover. For half an hour, while the cereal is steaming, peel the vegetables.
  2. Now chop the onion and rub the carrots. Pour a couple of tablespoons of oil into a pan with thick walls and bottom. Anneal, and then inject the prepared vegetables.
  3. Fry for a few minutes, after which enter the diced chicken. Cook until it is completely white.
  4. At the next stage, sprinkle the frying with pepper, half the spices for pilaf and salt. Pour rice on top, from under which it is necessary to drain the cooled water. Level the surface.
  5. Add the second part of the spices and the whole barberry. Salt again. Insert and crush the head of garlic in the middle.
  6. Pour inside the water, which should cover the groats for a couple of centimeters. Cover the pan with a thin clean towel. Place a cover with a hole on top. Put on the middle ring.
  7. Stew pilaf with chicken in a pan for about half an hour. Then remove the lid with a towel, and gently mix the rice with the rest of the ingredients, adding chopped dill. Add some water if necessary.
  8. Leave the dish already at minimum heat until rice is fully cooked.

It is very important not to pour water, otherwise pilaf with chicken will turn into porridge. Therefore, it is better to add it in 2-3 stages, determining the need for this procedure “by eye”.

How to cook with stew

In the absence of time, it is permissible to make pilaf in a pan with a meat stew bought or closed for the winter with your own hands. It will be amazingly delicious!

To make pilaf, you need:

  • stew - 1 kg;
  • oblong rice - 450-500 g;
  • water - for cereals and pilaf;
  • salt / spices;
  • carrots and onions - 190 g each;
  • oil (vegetable) - 1 tbsp. l .;
  • garlic - 6-7 teeth;
  • barberry - optional.

Step by Step Instructions:

  1. Pour the washed rice into a bowl, where it is steamed for half an hour with boiling water. At this time, fry chopped onions and carrots in oil at the bottom of the cauldron.
  2. After 3-4 minutes add the stew (pork or beef). Mix. Now drain the water from the bowl of rice, and then move the infused grains to roast.
  3. Add spices for pilaf, barberry and salt.
  4. Introduce approximately 3 cups of water. At the end, place a few cloves of garlic. Set the average temperature by covering the pan with a waffle towel.
  5. Stew pilaf for about 30-40 minutes, after which mix everything. Simmer until rice is soft, adding sufficient water if necessary.

If the meat in the jar is coarsely chopped, it is recommended to chop it into smaller pieces. And if there is a lot of fat inside the stew, then it is better to fry vegetables on it, excluding oil from the recipe. Otherwise, the dish will turn out to be too fat. So we figured out how to cook with stew!

With mushrooms

Asian cooks never add mushrooms to pilaf. However, nothing prevents you from trying this option with fresh champignons.

For cooking you will need:

  • chicken breast - 0.5 kg;
  • champignons - 0.5 kg;
  • rice - 0.5 kg;
  • vegetable oil - for frying;
  • onions and fresh carrots - 150 g each;
  • seasoning for pilaf - 1.5 tbsp. l .;
  • garlic and salt to taste;
  • cool water.

 

Step by step recipe:

  1. In a thick-walled pan, fry onion, mushrooms and carrots in hot oil. After 5-6 minutes, add the chicken breast chopped with medium pieces.
  2. As soon as the poultry meat turns white on all sides, pour the rice steamed in boiling water (without liquid). Introduce seasonings, 2-2.5 cups of water and salt.
  3. Insert some peeled garlic cloves into the cereal.
  4. Extinguish under a towel, which will not allow the liquid to evaporate quickly, for 25-30 minutes.
  5. At the end, mix, if desired, pour chopped greens, then leave the pilaf with the addition of mushrooms for another quarter hour before the disappearance of water.

In addition to the mushrooms indicated in the list, it is permissible to include wild mushrooms in the dish. In this case, it is better to take small specimens, which will be cooked faster and will look beautiful in pilaf.

With beef and prunes

Prunes perfectly tint the taste of lean beef. Therefore, if pilaf is made specifically with this type of meat, it is permissible to try cooking a treat with the addition of this ingredient.

Required Products:

  • prunes - 5-6 pcs.;
  • beef (lean) - 0.5 kg;
  • white rice for pilaf - 0.3 kg;
  • purified water;
  • sunflower oil - 1.5 tbsp. l .;
  • carrots and onions - 180-185 g each;
  • seasonings for pilaf - 1-2 tbsp. l .;
  • barberry and garlic - to taste;
  • rock salt - in pilaf.

The recipe for the steps:

  1. Fry onion (minced) and carrots (grated) in calcined oil at the bottom of the cauldron. After 2-4 minutes, put in the cubes of lean beef.
  2. When another 5-6 minutes pass, fill in the top layer of boiled rice (without liquid). Add salt. Add spices for pilaf, barberry and chopped prunes.
  3. Pour 2-3 cups of cool water. Place some garlic cloves.Cover with a hole or a clean towel.
  4. Cook on the burner for about 30-35 minutes, after which pilaf with beef and prunes is good, but gently mix.
  5. Continue quenching until all water has evaporated. Dish insist.

Prunes have a rather bright taste, so do not add it in large quantities. Otherwise, it will “block” the aroma of pilaf itself, which is unacceptable.

Loaf of Pilaf Recipe with Pork

Oriental cooks, given their religious affiliation, do not make pilaf with pork. However, if such an option is acceptable, it is definitely worth cooking!
To prepare a dish, you will need:

  • medium fat pork - 600-700 g;
  • rice (white) - 500 g;
  • onions (onions) - 150 g;
  • seasoning “For pilaf” - 1-1.5 tbsp. l .;
  • carrots - 150 g;
  • butter - for frying;
  • filtered water;
  • salt / garlic;
  • fresh parsley - in pilaf.

Step-by-step instruction:

  1. In a cauldron or in a suitable saucepan, heat butter (about 40 g), in which fry chopped onions and shabby carrots.
  2. After a few minutes, throw the pieces of pork. Cook at the same temperature for about 5-7 minutes.
  3. At the next stage, introduce table salt, half the seasoning, and then cover the roast with rice that has been boiled in boiling water.
  4. Now pour in the water, and also place in the groats several teeth of fresh garlic. Cover the pork pilaf with a lid.
  5. Cook over a medium heat for about half an hour, and then mix all the ingredients. Pour chopped parsley. Continue languishing at a minimum temperature. After a quarter of an hour, the rice with meat will be ready. Here's a recipe for loose pilaf with pork!

For this option pork on the bone is quite suitable, for which it is better to choose pieces of medium-sized meat. But parsley is permissible to replace or supplement with other fresh herbs.

Cooking in Uzbek in a cast-iron pan

The last recipe is a real Uzbek pilaf, which, however, will be made in a cast-iron pan.

Essential Ingredients:

  • lamb on the bone - 1 kg;
  • rice (long grain) - 0.3 kg;
  • onions - 0.3 kg;
  • fat - 1/2 cup;
  • carrots for pilaf - 0.3 kg;
  • garlic - 2 heads;
  • coriander, dried red pepper;
  • dried basil, salt;
  • ground cumin (zira);
  • water in pilaf.

 

Recipe step by step:

  1. Rice 2-3 times, then steam in boiling water. At this time, peel the onions from dry husks. To grind.
  2. Add fat (preferably fat tail) to the kitchen utensils, which should be warmed up well. Then toss the onion. Fry until dark. Next, use a slotted spoon to get a vegetable. It will not be needed anymore.
  3. At the next stage, throw pieces of lamb on the bone and grated carrots. Cook no more than 10 minutes, periodically mixing with a spatula.
  4. Add water, which should cover the ingredients on the finger. Reduce the temperature of the hotplate. To languish for half an hour.
  5. After the specified time, enter all spices: salt, zira, barberry, coriander and red pepper. Gently mix. Pour rice inside (without muddy water, in which the cereal was infused). Level the surface.
  6. Pour water into the cauldron again. This time, the liquid should cover the cereal by 3 cm. Lay two heads of garlic with a peel.
  7. To cook pilaf in a pan correctly, you need to cover it with a towel. Strain until the liquid disappears and the rice is soft. Here is such a simple step-by-step recipe for a famous oriental dish at home.

All these spices are advised to purchase in the market, where there is more choice and quality can be checked directly upon purchase. Then cooking in Uzbek in a cast-iron pan will be easy!

Related:More from the author: