How to make delicious pilaf at home. Pilaf recipes in a cauldron, slow cooker, pan, in a frying pan step by step

Pilaf is a real highlight of the oriental cuisine. Many people like it, because the spicy taste and incredible combination of spices make it just a magnificent dish. Most pilaf recipes involve the use of pork and lamb, but no less tasty pilaf with chicken, seafood, fish and veal. There are many secrets that allow you to make pilaf at home scattered and fragrant. Consider the top recipes of this dish and highlight the most important points.

How to make pilaf at home - culinary secrets

Pilaf is the main dish on the table. All the attention is focused on him and it was he who was always awarded the highest praise. But the preparation of real pilaf with oriental subtext is an art that requires certain skills and knowledge. The taste of the dish even depends on the smallest details - the selected dishes for cooking, a set of spices and, of course, on the quality of the main ingredients.

Selection of ingredients for pilaf

You can make pilaf from red meat, poultry, fish. But the most preferred ingredient is lamb. It is from it that the true oriental pilaf is prepared. This type of meat gives the dish its special flavor - the fireworks of tastes and aromas.

Baranin was chosen for pilaf for a reason. This type of meat is most valuable for health, because it combines a minimum of fats and a maximum of essential proteins. Moreover, it is advisable to use the meat of an adult ram, and not a lamb. It is better to stop the choice on the sternum or spatula.

But no one disputes the fact that pork pilaf is also magnificent. Delicate meat with a fat layer allows you to make pilaf juicy, delicate, fragrant and equally tasty.

As for the chicken, it is advisable to use a ham or lower leg so that the pilaf comes out more juicy and fat. Lenten breast for Eastern pilaf is categorically not suitable.

A much more complicated process is to choose the right rice. The degree of scattering of the dish will depend on the chosen species, which is almost the most important requirement for pilaf. You will need rice with the minimum starch content. But since such a criterion is not indicated on the package, you will have to choose yourself.

To make pilaf from rice crumbly, you need to choose translucent rice, medium length, without white inclusions, uniform in color and structure, oblong. Rice with such parameters will perfectly absorb moisture, without creating the stickiness effect.

Basic culinary techniques for pilaf preparation

Pilaf is prepared differently. Now there are many variations of this dish with different types of meat, seafood, as well as with interesting spices combinations. But the technology of preparing pilaf has “gold” rules that must be observed without fail.

• Carrots are always cut by a long strips - this is a business card of the eastern pilaf. It is cut diagonally, forming the plates of 5 mm, and then turned into cubes, cutting them across. It is unacceptable to rub the carrots on the grater.
• To make the pilaf not dry and crumbly, the rice is pre -soaked, regularly changing water. This contributes to the washing of starch, which creates stickiness.
• The onion is always cut into thin half rings.
• Meat can be in the form of small portioned pieces. The value can be determined by eye, depending on the type of meat used.
• Small garlic heads are immersed in rice entirely without dividing into slices.

Advice! You can make the pilaf yellow by adding a pinch of turmeric.

In which dishes are better to cook pilaf

Initially, pilaf was prepared in the cauldron. This method of cooking is still preserved, but it is much more convenient to cook in the usual and convenient dishes for us. You can make pilaf in a pan, pan, baking pots, wok. From this the taste of your culinary masterpiece will not suffer.

The selected dishes can be made of cast iron or aluminum. She should have a thick bottom and high sides. A goose and clay pots will also fit if pilaf is prepared in the oven. The main thing is that the selected dishes have a tightly adjacent cover.

How to make pilaf crumbly

The main task that is facing you is to make a delicious crumbly pilaf, and not a sticky shapeless porridge of rice. Several rules will help to achieve the goal:

• The rice should be prepared for steam, and not boil in the water.
• After adding rice to the dishes, it is forbidden to mix it. It is enough evenly to distribute it along the bottom of the cauldron and leave it until complete preparation.
• Prepare a dish under a closed lid, adding water in small portions as necessary.
• After cooking, the pilaf is withstanding another 8-12 minutes under a closed lid and only then served to the table.

How to make Uzbek pilaf in a cauldron

Pilaf in Uzbek is incredibly juicy, tasty, with a rich scent of spices. Sometimes it seems that it is impossible to cook it without culinary experience, but this is not so. If you adhere to cooking technology, you get an excellent dish.

You will need:

• Rice Devzir - 550 g.
• Baranina - 0.5 kg.
• Oil - 175 ml.
• Carrot - 450 g.
• Onions are 2 average pieces.
• Garlic is the head.
• Dried barbaris - ½ tbsp. l.
• Sharp pepper - 2 small pods.
• Coriander - ½ tsp.
• Zira - ½ tsp.

How to make pilaf from lamb:

1. Rinse rice in water until it acquires transparency.
2. Wash the lamb, cut into medium cubes, carrots - bars, bulbs - half rings.
3. Pour the oil into the warm -up cauldron (you can make pilaf in a pan or flat pot), well, so that a light smoke will go.
4. Now take a zirvak (meat-vegetable base). Fry the onion to goldenness, add the meat, bring to half -consuming and put the carrots. Boil the pilaf for about 15 minutes, stirring often.
5. Grind the coriander and zira if you use spices in peas, and, together with the whole barberry, send to meat and vegetables, salt.
6. Cook until the softness of the carrots. It will take about 7-8 minutes.
7. Put rice in the dishes, pour in water. Its level should be 2 cm above all ingredients. Also add sharp pepper, reduce the fire. Stew pilaf for about an hour until the water is evaporated.
8. In rice, press the whole head of the garlic and cook the pilaf for another 30 minutes on the smallest fire.
9. Serve Uzbek pilaf with vegetables and herbs.

How to make pilaf in Azerbaijani

This pilaf is significantly different from the traditional Uzbek pilaf. It is better to make this pilaf in the cauldron in order to fully convey its coloring. According to the recipe, a large amount of onions, as well as acidic berries, for example, cherry plum or grenade, are placed in the plan. A special aroma provides saffron, and thanks to turmeric, rice acquires a bright golden hue. As a result, the dish will give you an unusual fruit taste of meat and a creamy ugly from rice.

Set of products:

• Baranina/beef - 600 g.
• Onions are 4 heads.
• Dried pomegranate grains - ½ tbsp. l.
• Kuraga - 50 g.
• Dried thyme - ¼ tsp.
• Kinza greens - ½ bundle.
• Dark raisins - 50 g.
• Fragrant pepper and salt.
• Turmeric, saffron - for ¼ tsp.
• Oil - 75 g.
• Rice - 1 cup.

How to make pilaf at home:

1. Send the washed rice in boiling salted water for 10 minutes.
2. While it is preparing, melt the oil in a pan, and then add boiled rice to it, sprinkle with turmeric and simmer for 1 hour.
3. Divide the meat into pieces, fry, transfer to Fig. Send onions chopped with rings, chopped greens and thyme. Then Pilaf put out for 40 minutes.
4. Dilute dried fruits in water, completely send it to pilaf, salt, put out for another 30 minutes.
5. Then the pilaf remove the slabs and let him brew a little time.

How to make pork pile in a pan

The classic pilaf that we are used to cook is made of pork. To prepare it, you need:

• Garlic - head.
• Rice groats - 370 g.
• Carrots - 350 g.
• Pork - 600 g.
• Oil - 90 ml.
• Luke - 250 g.
• Chile-pepper-half a pod.
• Grapping "4 pepper" - 3 g.
• Salt - 20 g.
• Kurkuma, Zira - 2 g.
• Barbaris - 3 g.
• Water - 900 ml.

How to make delicious pilaf:

1. Wash the rice 6-8 times, leave in Sita for 25 minutes.
2. Chop the carrots with bars, onions with rings.
3. In the cauldron, heat the oil, fry the onion.
4. Soak the barberry berries in the water for 10 minutes.
5. Cut the pork into pieces, send to the onion, put the carrots on top (do not interfere!).
6. In the middle of the pan, immerse the cleansed head of the garlic.
7. Add barberry and seasonings, pour in heated water.
8. Stew the ingredients for 25 minutes, then pour rice grains, moving them along the meat and vegetable frying.
9. In the process of cooking, tamp the rice with a spatula to leak the liquid. It should cover rice per 1 cm. If the liquid is not enough, add a little water.
10. Without stirring the products, simmer the pilaf until the moisture is evaporated. Then do the recesses in the rice so that the remaining liquids leave and then form the rice in the form of a tip.
11. Make a minimum gas, cover the pan with a towel, cook for another 25 minutes.
12. When serving pilaf, first apply rice, and then meat with vegetables.

How to make pilaf from chicken in a slow cooker

An interesting recipe for pilaf with a bird and dried tomatoes will pleasantly surprise you. You will spend no more than an hour on cooking, and these products are enough for 12 servings.

Ingredients:

• Parked rice - 700 g.
• Chicken meat without peel and seeds - 1 kg.
• Write tomatoes - 12 pcs.
• Onions are 2 large heads.
• Carrot - 2 pcs.
• Sunflower oil - 10 tbsp. l.
• Water - 0.9 l.

How to make pilaf with a photo:

• Rick the rice abundantly with water, cut the chicken into pieces, carrots and onions - bar.

• Cut the dried tomatoes in small pieces.

• Turn on the "Frying" mode, heat the oil in the bowl, fry vegetables in it until cooked.
• Then add the chicken, pour water and put out the dish for 20 minutes.
• Salt, add tomatoes and rice, turn on the "pilaf" mode.
• After 20 minutes, serve to the table.

Advice!  In this way, you can make any pilaf in a slow cooker - with lamb, shrimp, fruits.

How to make home pilaf with seafood

Rice with seafood is very popular in Spain and Italy, there it is called risotto.

Prepare:

• Pepper and salt.
• Greens - a bunch.
• Carrots - 0.3 kg.
• Lemon juice - 50 ml.
• Hard cheese - 120 g.
• Sea cocktail - 650 g.
• Onion - 1 pc.
• Oil - 150 ml.

Preparation:

1. Fry the crushed onion in the oil, then add the carrots chopped by strips and simmer until half coin.
2. Pour washed rice grains, 2 cups of water, salt, add spices for seafood, cook on a vegetable pillow for half an hour under the lid.
3. Close squids, clean the shrimp, add to the rice, simmer for 8 minutes.
4. Chop the greens, rub the sire and squeeze the juice from the lemon. Add the ingredients to the pilaf, remove it from the stove and let it soak for 10 minutes.

How to make sweet pilaf

Sweet rice with fruits is best called not pilaf, but a variation on the topic. But introducing fruits to the recipe instead of berries makes the dish fragrant, light, fresh to taste and incredibly appetizing. In addition, in the hot season, it can be eaten cooled.

Necessary products:

• Raisins - 240 g.
• Carrots - 125
• Kuraga - 220 g.
• Rice cereal - 650 g.
• Bunny - 220 g.
• Dried apples - 110 g.
• Grape juice 1 liter.
• Oil - 3 tbsp. l.
• Grated ginger root - 10 g.

How to cook:

1. Chop the carrots, fry.
2. Rin and rinse all dried fruits, send to the carrots, pour in the juice.
3. Add spices, bring the pilaf to a boil, serve with honey and with fresh berries.

How to make pilaf in the oven in pots

Pilaf can be baked in the oven in portioned pots. This will decorate the food if it is prepared for guests.

Ingredients:

• Ground pepper - ½ tsp.
• Any meat - 1.2 kg.
• Oil - 10 tbsp. l.
• Riched rice - 700 g.
• Water - 1. 1 l.
• Greens - 1/3 bundle.
• Carrot - 0.3 kg.
• Onions - 4 small bulbs.
• A mixture of spices - ½ tsp.
• Salt - 3 tsp.

How to make pilaf, recipe:

1. Cut the meat, fry, distribute in the pots.
2. Grate the carrots and fry with the crushed onions, do not forget to add spices and salt. Lay out on top of meat.
3. Send the washed rice to the pots, pour warm water. The fluid level should be 1.5 cm above rice.
4. Cover the pots with lids and send for an hour to the oven.
5. Recommended temperature 180 ° C.

How to make pilaf at a stake

What a delicious pilaf cooked in nature!

While the fire is flared up, prepare the products:

• Thai rice - 1.5 kg.
• Lamb (with pulp and ribs) - 2 kg.
• Onion - 7 pcs.
• Carrot - 1 kg.
• Garlic - 2 middle heads.
• Oil or fat - 500 g.
• Pepper peppers - 4 pcs.
• Zira, barberry - to taste.

How to cook pilaf at the stake:

1. Cut the meat, rub the carrots with cubes, onions - rings.
2. Rick the rice many times, then pour with salted water and leave.
3. Put a whole onion head in a warmed cauldron with butter, fry it to brown and throw it away.
4. Now fry the ribs in oil, and then lay them on a plate.
5. Fry the meat with onions to crust, put the carrot. Wait 5 minutes and only then mix everything. Cook until the softness of vegetables.
6. Now pour hot water, add spices, salt, throw entire garlic heads, simmer for 40 minutes.
7. Then put pepper in the Kazan, rice, do not interfere. On the edge of the knife, share water so that it completely covers the rice.
8. On low heat, prepare the pilaf for another 25 minutes, mix and serve to the table, decorating with greens and ribs.

There are many pilaf recipes, so you have the opportunity to realize your culinary fantasies and taste preferences into reality. Prepare with pleasure, and our recipes, we hope, will help you!

How to make pilaf, video receptor