How to cook crumbly pilaf? How to cook real pilaf: secrets and rules you can’t do without How to cook pilaf so that the rice is crumbly

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, not every housewife still knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's look at the most popular technologies that will help make your dreams come true.

Friable chicken pilaf: “a classic of the genre”

chicken (leg) - 550-600 gr.
carrots - 2 pcs.
rice cereal - 480 gr.
garlic head - 1 pc.
onion - 2 pcs.
spices “For pilaf” (can be replaced with cumin) - 15 gr.

Since you can prepare traditional crumbly pilaf with chicken on your own, we offer for your consideration the classic technology with step-by-step instructions.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into pieces of equal size.

2. Prepare a cauldron, pour into it sufficient quantity oils (can be replaced with fat tail fat). Heat to maximum, add chicken and fry until crispy, about 5-8 minutes.

3. Prepare the carrots by chopping them into bars. Don't rub it, otherwise it will turn into mush after frying. Chop the onions into halves of rings, mix with carrots and add to the chicken. Fry for 6 minutes, stirring.

4. Then reduce the heat to medium and cover with a lid. Simmer until the carrots are soft (about 10 minutes). Season with salt, add pilaf spices or cumin.

5. Before preparing aromatic chicken pilaf, you need to do everything to ensure that the rice is crumbly. To do this, boil water and pour it into the cauldron so that the liquid covers the components.

6. Wash the garlic head and remove the peel, do not separate it into separate cloves. Immerse it completely in the container, you get zirvak (base for pilaf).

7. Now cover the dishes, set aside for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice at least 5 times until the water runs clear.

8. After half an hour, place the cereal in a cauldron, leveling it with a spatula (do not stir). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put the lid on, wait until it boils.

9. Next, close the cauldron and cook on the minimum stove setting for a third of an hour. After the specified period, lightly stir the surface of the rice and evaluate it for readiness. If everything is fine, turn it off and wait half an hour.

10. If the grains are raw, add a little boiling water and bring to readiness under the lid. The water should be absorbed. Before serving, do not forget to remove the garlic head. Here's a simple recipe for delicious chicken pilaf!

Pilaf with chicken in a pan

carrots - 2 pcs.
chicken leg - 0.8 kg.
garlic heads - 2 pcs.
onions - 3 pcs.
rice (preferably “Devzir”) - 0.4 kg.
spices “For pilaf” - 15-20 gr.

Since you can cook equally tasty and aromatic chicken pilaf in a pan, we recommend that you take a closer look at this recipe. To make the rice crumbly, it is better to take the “Devzir” variety.

1. Chicken legs must be washed, removed from films, removed from the bones and chopped into pieces. Pour oil into a thick-bottomed pan.

2. Fry the chicken pieces over high heat until they form a crust. Add onions chopped into half rings and carrots chopped into bars.

3. Do not reduce power, fry for 6 minutes, then reduce heat slightly. Simmer until carrots are soft. Next, season with spices and salt to your taste, mix.

4. Fill with water and simmer for about 5 more minutes. During this period, rinse the rice grains 4 times and place them on top of all the ingredients. Add more boiling water until the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. Make holes in the rice with a spatula and stick the garlic inside. Set the stove to low, wait for it to boil, and cover with a lid. Simmer for 15 minutes and turn off.

6. Before serving, let the dish stand for half an hour, remove the garlic. The result was a very tasty pilaf made in a pan with chicken. Agree, the simplest recipe!

Chicken pilaf in a slow cooker

chicken leg - 0.4 kg.
rice - 0.4 kg.
onion - 2 pcs.
garlic head - 1 pc.
spices - to your taste
carrots - 2 pcs.

If you still don't know how to cook the best chicken pilaf, you can use a slow cooker to make the rice crumbly.

1. First, take all the ingredients according to the list. We clean the onions and chop them into halves of rings, chop the carrots into thin cubes. We wash the legs, remove the films, and chop the meat into pieces.

2. Before preparing pilaf, you need to heat the oil in the multicooker. When it is hot, add vegetables and chicken, fry on the “Fry” mode until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the ingredients are thrown in, set the “Pilaf” mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker; let it sit for 25-30 minutes on “Warming”.

Now you know how to cook chicken pilaf using a “smart pan” so that the rice is crumbly. Before tasting, do not forget to remove the garlic head.

Pilaf with chicken in a frying pan

chicken - 550 gr.
onion - 2 pcs.
rice - 0.5 kg.
garlic - 5 cloves
carrot - 1 pc.

The crumbly pilaf is obtained thanks to steamed rice. A chicken dish in a frying pan is prepared without much effort.

1. Chop the vegetables into large pieces. Send them to fry in vegetable oil in a frying pan. After this, start frying the chicken. Chop the meat in any order. Mix the necessary spices to taste.

2. Chicken pilaf cooked in a frying pan turns out no worse than in a cauldron. The recipe is very simple. After all the manipulations have been done, place the rice on top of the fried foods. Insert the garlic cloves into the mixture in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the stove's power to minimum. Don't forget to cover the container with a lid. Wait for the cooking to finish.

Chicken pilaf with mushrooms

mushrooms (any) - 300 gr.
onion - 2 pcs.
rice - 400 gr.
chicken fillet - 350 gr.
garlic - 5 cloves
carrots - 3 pcs.
cumin, saffron, turmeric - 1 g each.

Before preparing chicken pilaf, follow the instructions to ensure the rice is fluffy. Practical recommendations simple and understandable.

1. Chop the onion into cubes and the carrots into strips. Fry in a frying pan in hot oil until golden. Since making chicken pilaf is not difficult, we proceed further.

2. Add fillet pieces to the vegetables. Fry the meat until golden brown. After this, place rice on top of the prepared products. Next, insert the garlic cloves.

3. Season the mixture with the necessary spices and add water. The liquid should cover the food by 1 cm. Simmer the dish under the lid over low heat for a third of an hour.

4. At the same time, fry the chopped mushrooms in vegetable oil in a separate frying pan. A few minutes before cooking the pilaf, add them. You can add a little more spices to taste. Turn off the stove and leave the dish for half an hour.

Pilaf with chicken in the oven

chicken thighs - 8 pcs.
carrots - 1 pc.
rice - 280 gr.
onions - 3 pcs.
sweet mustard - 60 gr.

1. Before preparing chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. After this, finely chop the onion and chop the carrots into bars.

2. Place the prepared vegetables on the bottom of the baking sheet. Spread rice on top. Sprinkle with aromatic seasonings. Mix the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Place the marinated meat on top of everything. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in various variations. Additional ingredients and seasonings are added to taste. Experiment and delight your loved ones more often with national dishes from different countries.

There are many secrets in the world on how to cook pork pilaf so that the rice is crumbly.

Secret one: If you want to make crumbly pilaf from pork and not only from it, but also from other meats, never grate carrots! It is better to cut into thin strips. The thicker the straw, the greater the likelihood that the pilaf will be crumbly. Follow the proportions in the recipe. There shouldn't be a lot of carrots.
Secret two: Choose your rice grains carefully! Long grain rice is suitable for this. Round-grain rice is also suitable, but you need to pay attention to the starch pollen content in the grain. The less starch, the better.
Secret three: Before cooking, soak the cereal in hot salted water (not boiling water)! This will prevent the rice from boiling and turning your dish into mush.

And now I will present you directly with the recipe for crumbly pilaf with pork.

Ingredients:

Pork fillet - half a kilo.
Large onion - 1 pc.
Carrots - 2 pcs.
Vegetable oil - half a glass.
Rice cereal - 2 cups.
Salt - to taste.
Seasoning for pilaf - 1 tsp.
Garlic - 3 cloves.
Barberry - 50 gr.

Preparation:

Cut the pork into arbitrary small pieces and fry in very hot oil. Choose dishes at your own discretion. This could be a cauldron, a kettle or a deep frying pan. Fry for 10 minutes, stirring occasionally, over high heat.

Cut the onion into half rings or smaller - it doesn’t matter. It will still not be visible after cooking. But chop the carrots only into strips. Add to the meat and fry for another 10 minutes, stirring occasionally. Then add the carrots and continue frying for 5 minutes.

After this, pour boiling water so much that the water covers the zirvak (the base of the pilaf) but not by much. Salt and add spices. If desired, you can add barberry. Simmer, covering with a lid, for 15-20 minutes over medium flame.
Meanwhile, rinse the rice grains and soak in salt water for 15 minutes. Then rinse in a running water cold water in a sieve, drain the water. Place the rice on top of the zirvak, pour boiling water 0.5-1 cm above the surface of the cereal and, adding heat, cook until the moisture evaporates. Be careful that the pilaf should boil evenly when cooking.

As the water boils away, use the handle of a slotted spoon to make holes to the bottom and wait until the remaining moisture has evaporated almost completely. Remove from the sides of the cauldron with a slotted spoon. Press the garlic into the rice. Then reduce the flame to low and, closing the lid, simmer for 15 minutes. After turning off the boiler, do not immediately open it, but wait 10 minutes for the dish to be filled with the aroma of spices. Mix the finished dish and place on a large flat plate. Delicious crumbly pilaf ready to eat

The calorie content of pilaf with pork is 318 Kcal.

Bon appetit!

The next recipe is also no less interesting. For it you need:

Pork tenderloin - half a kilo.
Rice cereal - half a kilo.
Carrots - 0.5 kg.
Onions - 2 large onions.
Vegetable oil - 2 ladles.
Garlic - 5-6 cloves.
Salt - to taste.
Barberry - half a glass.
Spices for pilaf - 1 tsp.

How to cook crumbly pilaf with pork:

Cut the carrots into strips and the onion into rings.

Cut the meat into large pieces of any shape and fry it in very hot oil in a cauldron or kettle for 10 minutes. You can use a duck pan or other cast iron cookware for this purpose. Fry over high flame.

Add the onion and fry for another 10 minutes, stirring constantly at the same temperature.

After a while, add the carrots and continue frying for another 10 minutes. Do not reduce the fire yet.

Pour boiling water over zirvak (the basis of future pilaf), reduce heat to medium. Add salt and spices and simmer for 20 minutes.

Before adding the rice cereal, add the barberries and peeled garlic and immediately load in the thoroughly washed rice in advance, spreading it evenly over the entire surface of the pot.
Add boiling water so that it covers the grain by 0.5-1 cm. Increase the flame to high and ensure that the contents boil evenly over the entire surface of the rice.

When the water has boiled, pierce the cereal to the bottom in several places reverse side slotted spoon and let the lower moisture also evaporate, but not completely. Then reduce the gas to low and assemble a slide in the middle of the cauldron. Close the pot and simmer for another 15 minutes.

After turning off the stove, do not remove the lid, but wait some more time to get a delicious dish. Then mix the pilaf and place it on plates. Place on the table hot. Serve salads with the dish. Such as cucumbers and tomatoes or onion, cut into rings and seasoned with vinegar. It is better to drink hot green tea.

Bon appetit!

Now you know how to cook delicious pilaf. If you follow the recipes step by step, you can cook a wonderful dish. Don't forget about the little secrets of preparing crumbly pilaf and everything will turn out the way you want! Have fun in the kitchen! Try the real one too.

Perhaps professional chefs will make a few comments, but this version of pilaf is also very tasty, and it is also prepared at home.

Ingredients

pork or lamb – 500 g;
onion – 2 heads;
carrots – 1 large;
garlic – 1 head;
vegetable oil – 100 ml;
salt pepper;
seasoning.

Preparation:

In order to prepare crumbly pilaf at home, wash the rice with special care in running water as stated in the recipe. Pour boiling water and close the lid.

We wash the meat and cut it into small pieces, put it in a frying pan with a non-stick coating. Fry the meat without oil until golden brown.

Add onion, cut into half rings, salt and pepper to the meat, mix everything and continue frying.

Place the garlic, cut into slices, into the frying pan. A few cloves of garlic can be left to add to the pilaf at the end of cooking.

Fill the contents of the frying pan with boiling water so that the water covers the meat, simmer until done.

Then, add rice, vegetable oil and carrots, grated on a coarse grater.

Add a little more salt and add turmeric seasoning to give the crumbly pilaf a yellowish color.

Add the bay leaf, the remaining garlic and simmer the homemade pilaf until cooked under the lid for 10-15 minutes, as follows from the step-by-step recipe with photos.

Uzbek pilaf

Special view pilaf, the pride of Uzbek cuisine, is as tasty as it is not entirely healthy for frequent consumption.

Ingredients:

beef (best option: back, neck or shoulder fillet) – 500 g;
special rice for pilaf – 2 tbsp.;
onion – 2 heads;
carrots – 3 pcs.;
vegetable oil – 150 ml;
garlic – 1 head;
seasoning for pilaf;
salt pepper.

Preparation:

Starting to prepare crumbly pilaf at home, wash the meat and cut into medium pieces with sides of approximately 3 cm, as in the recipe with the photo.

Prepare the vegetables, cut the onion into half rings, carrots into large strips.

Wash the rice thoroughly; if you don’t have steamed rice, then regular rice should be rinsed in several changes of water.

To prepare delicious real pilaf, it matters what it is cooked in; Uzbek pilaf can only be prepared. Pour oil into it and heat it up as much as possible. Place the prepared onion in hot oil, fry for a couple of minutes and add pieces of meat.

Fry the meat for about 20 minutes, reducing the heat slightly. Then add carrots, salt, pepper and spices to the meat and onions and continue frying for another 10 minutes.

During this time, prepare a sufficient amount of boiling water, pour it over the meat and vegetables. The water should completely cover them.

Close the cauldron with a lid and simmer for 30 minutes, at a low boil.

Add the washed rice and spread it evenly in the cauldron without stirring. The liquid should rise 2 cm above the rice.

When all the liquid has been absorbed into the rice, place a thoroughly washed head of garlic in the center of the cauldron with the pilaf being prepared.

Close the lid and cook the crumbly pilaf until cooked for another 30 minutes. After the home-cooked pilaf is ready, serve it to the table.

Pilaf in Tajik style

Cooking pilaf in each national cuisine has its own characteristics, which also affects the taste. Tajik pilaf does not contain many spices, only cumin and ground black pepper or peppercorns. In addition, when preparing pilaf according to the Tajik version, all the main ingredients are taken in equal quantities.

Ingredients:

lamb – 500 g;
rice – 500 g;
carrots – 500 g;
onion – 2 heads;
salt pepper;
zira – a pinch;
vegetable oil – 3 – 4 tbsp. l or to taste;
garlic - 2 heads.

Preparation:

If we use non-special rice to prepare crumbly pilaf at home, we rinse it thoroughly and fill it completely with water. Before adding rice to meat and vegetables, rinse it a couple more times.

Heat the oil in a deep frying pan and add the pre-chopped onion.
As soon as the onion takes on a golden hue, add the meat, do not reduce the heat and stir until the meat is fried on the bottom.

Then mix everything, add carrots, cut into large strips, salt and pepper.
Fry everything with the carrots for another 7-10 minutes, put the washed whole head of garlic in the middle of the contents of the frying pan.

Pour boiling water over everything so that it covers the meat and vegetables. Bring to a boil, reduce heat and simmer until the meat is cooked.

Then remove the garlic, spread the rice evenly, cover with a lid, and simmer for 15 minutes. Insert the next washed head of garlic into the crumbly pilaf, sprinkle everything with cumin.

We continue to simmer the pilaf, which we prepare at home, under the lid, for about 15 minutes, as stated in the step-by-step recipe with photos.

Let the prepared dish brew, covered, and serve.

Samarkand pilaf

Also, crumbly pilaf can be prepared according to the recipe of Samarkand cuisine, as some kind of general Uzbek cuisine.

Ingredients:

lamb on the bone – 1 kg;
rice - 4 tbsp.;
fat tail fat – 100 g;
onion – 800 g;
carrots – 800 g;
garlic – 2 heads;
vegetable oil – 150 g;
salt.

Spices:

cumin;
barberry;
ground black pepper;
Bay leaf.

Preparation:

We begin preparing crumbly pilaf at home by washing and soaking the rice, as we have already described in step-by-step recipes with photos.
Finely chop the fat tail fat and place it in a cauldron, simmer until cracklings form. While the fat is melting, prepare the meat, wash it, trim off excess flesh, and cut it into pieces.

Remove the cracklings from the cauldron and pour in vegetable oil. Place the prepared meat into the oil, which is hot until it smokes blue, and fry until brown crusts form on all sides.

Cut the onion into large half rings, add it to the meat, fry everything together until the onion is transparent.

Pour two glasses of boiling water, add salt and pepper, close the lid and prepare “zirvak”, covering with a lid and reducing the heat.

By the time the meat is ready, the water should have evaporated completely.
Add carrots, cut into large strips, increase the heat to maximum.

Lightly fry everything, add cumin and barberry, insert two whole heads of prepared and washed garlic.

Fill with boiled water again so that it covers all the products. Simmer the carrots for 15 minutes, place the rice on top of the carrot layer.

Pour boiling water again, which covers the rice by 1.5-2 cm.

We turn up the heat and evaporate the water again, after which we collect the rice in a slide toward the center, making several holes to the bottom with a wooden stick.

Pilaf with chicken

A selection of pilaf recipes would not be complete without this popularly favorite option for preparing pilaf with chicken.

Ingredients:

chicken – 1/2 pcs.;
rice - 3 tbsp.;
carrots – 3 pcs.;
onion – 2 heads;
garlic – 2 heads;
vegetable oil for frying;
seasoning for pilaf with chicken;
salt, ground black pepper.

Preparation:

Wash and soak the rice. We cut half the carcass into small pieces; you can, if desired, free the meat from the bones.

In a cauldron or deep frying pan, heat the vegetable oil with garlic, then remove the garlic. Into the red-hot aroma oil Place the prepared chicken pieces and fry until golden brown.

At this stage, you can add salt, pepper and onion, cut into half rings.
Mix everything and fry over high heat for three minutes, then add carrots, cut into large strips and all the spices, mix.

Fry all the products for another 10 minutes and add the washed rice, distributing it evenly over the surface. Insert one or two heads of onion cut from the bottom into the pilaf.

Pour boiling water until it rises slightly above the rice. Reduce heat and simmer until done, controlling the amount of water. It should be quickly absorbed into the rice, and the remaining small amount is needed for further cooking.

If the rice and meat are already ready, but the water has not evaporated yet, simply turn up the heat. Otherwise, when the meat and rice are not yet ready and the water has already evaporated, add a very small amount of boiling water.

Let the crumbly pilaf, prepared at home, brew, covered, and serve.

Pilaf in a slow cooker

Crumbly and very tasty pilaf can be prepared with guaranteed result obtaining the desired properties of a given dish.

Ingredients:

beef – 400 g;
rice – 400 g;
onion – 3 heads;
carrots – 3 pcs.;
seasoning for pilaf or dry spices - to taste;
garlic – 1 pc.;
sunflower oil – 4 tbsp. l;
salt pepper.

Preparation:

Prepare the beef as usual, wash it and cut it into small pieces.
Traditionally, for pilaf, we chop vegetables and place all prepared products in the multicooker bowl.

Add vegetable oil, mix everything and close the lid. Set the “Bake” function for 15 minutes.

Open the lid, add salt, prepared spices and those that you personally like, mix. Insert the garlic cut from the bottom.

We lay out the pre-prepared rice, washed and soaked, without stirring.

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Lamb is a traditional meat for preparing classic Uzbek pilaf. But the spread of recipes around the world has made adjustments even to standard dishes. Delicious crumbly pork pilaf is an equally popular and sought-after dish. After all, this meat is easier and faster to prepare, and its taste is in no way inferior to lamb.

How to cook crumbly pork pilaf

Pilaf is a dish for which step-by-step recipes with photos will not provide any significant clues. The only thing that can be assessed from them is the intensity of frying of the components and the size of the chopped vegetables and meat.

When preparing, you need to take into account several nuances:

zirvak – roasted meat for a dish, cooked in large quantities oils As a base, you can use fillet or ribs with thin bones obtained from young pork. Small layers of lard are also suitable;
carrots for real pilaf are not grated, but cut into cubes or long strips (straws);
the sequence of actions at the frying stage may differ: to prevent the onion from burning, some cooks place it on top of the meat, but before the carrots, others add it before the meat;
To prepare delicious crumbly pork pilaf, you need to choose the right rice. There are varieties that are labeled as “for pilaf”: devzira, steamed types. But it’s best to experiment with several varieties, because producers in different regions of the country differ;
You need to cook the dish in sunflower oil or lard if you come across pieces with a large layer. The fat is first rendered;
barberry gives sourness to pilaf, but it is not necessary to use it, despite the fact that the seasoning is found in almost all traditional recipes.

Now you can start preparing delicious pilaf with pork.

Quick and tasty pork pilaf in a cauldron over a live fire

To cook crumbly pilaf in a cauldron over a live fire, you need to use only high-quality firewood or coal.

No plastic or rubber elements should get into the fire.

To complete the recipe, you need to take the exact amount of components, or increase them in accordance with the proportions.

Ingredients:

1 kg of pork pulp without bones and excess fat;
1 kg of long grain rice, or a special variety for crumbly pilaf;
1 kg carrots;
4 large onions;
200 ml odorless vegetable oil;
2 heads of garlic;
cumin (cumin) – 1-2 tsp. depending on the accompanying seasonings.

Optionally you can take hot peppers(in pods) to taste, salt, black pepper, seasoning for pilaf, barberry and herbs.

Remember that there should not be too much spices.

The meat is cut into large pieces as soon as the rice is washed to white water and left to soak for 30-40 minutes.
Meanwhile, the cauldron is heated over high heat, a glass of oil is added.
As soon as smoke appears, add onion, cut into half rings.
After 3-4 minutes, add pork to the onion: the meat should be covered with a golden brown crust, and the liquid should evaporate.
At the final stage of preparing zirvak, add carrots, stirring constantly.
After 5-7 minutes, when the vegetables and meat acquire a golden color, add seasonings, salt, add hot water so that it is 1 cm higher than the contents.
Now you need to reduce the heat and simmer the delicious pilaf for another 5-6 minutes. Then add rice and add water to cover the cereal. Remove the slotted spoon after adding it carefully, leveling the layer of rice, but without stirring it!
As soon as the water boils, add the peeled heads of garlic. The cauldron is covered with a lid.
The cooking time from this moment is 12-15 minutes, since the meat is already ready.

The final touch is to decorate with herbs and serve.

How to cook crumbly pilaf with pork at home on the stove

To prepare crumbly pilaf with pork and rice, take a cast iron frying pan (a wok with a narrow bottom and wide edges).

You can use similar aluminum cookware with a thick bottom.

It is very important to use the exact amount of water to avoid making a mess.

Before you start preparing crumbly pilaf with pork, collect all the ingredients:

Take 1 kg each of pork and rice, which after cooking turns out crumbly;
carrots need 200 g less - 800 g;
garlic – 3-4 heads, and onion – 600 g;
obligatory spice – cumin 1 tsp;
vegetable oil – 200 ml;
water - 1.5-2 liters, if you use a cauldron rather than a frying pan to prepare pilaf with pork, less water will be required;
you can add 1 tsp. mixture of peppers, a handful of barberries and 1 tsp. turmeric.

The technology for cooking pilaf on a stove differs only in minor nuances, but the process itself will not be the same as when using an open fire. Here you don’t need to monitor the dishes every second and prevent excessive heating:

Rice is poured for 40-60 minutes, after rinsing until the water is clear.
The carrots are cut into cubes, the onions into half rings, and the pork into large cubes.
First, fry the onion in slightly smoking oil, then add pieces of pork to it, no need to cover with a lid.
When the pork is browned, add carrot sticks. It is important to press the vegetables onto the surface of the meat with a spatula without stirring. Then the carrots will be saturated with the aroma of fat, and will not boil over.
Prepare the spices: peel the garlic, cut top part, grind peppercorns, sort out barberries.
Add 2 tbsp to zirvak. l. salt, cumin, crushed pepper. If hot chili pods are used, they are added whole.
Products are poured hot water 1 cm above their surface.
Add barberry and remaining spices, cover with a lid and simmer for about 10 minutes.
Place rice on top, carefully distributing it with a spatula. You need to press the cereal well, but do not mix it.
Immediately add the peeled heads of garlic and pour boiling water over the mixture 1.5 cm above the level of the rice.
After boiling, use a stick to make holes in the compressed cereal so that the moisture evaporates faster. Cover with a lid.
As soon as the moisture has evaporated, scoop the rice into a mound with a spatula, reduce the heat to low and cover the wok with a towel. After 20-40 minutes, turn off the stove.

The cooking time at the last stage depends on the type of rice chosen. So, steamed grain will take longer to boil than polished grain. At home, pilaf is served on a large platter, laying out rice first, and then pork and carrots. You can lay it out in a mound after mixing the ingredients first.

Pork pilaf in a slow cooker is the most delicious recipe

A step-by-step recipe for crumbly pilaf in a slow cooker with pork - a great find for those who want to save time and use a kitchen tool to its maximum potential.

When using the right recipe, a dish in a slow cooker turns out tasty, aromatic, and does not require any complex manipulations.

But in order to prepare tasty and crumbly pilaf with pork, you need to strictly follow the requirements of the recipe, otherwise the dish will turn into rice porridge.

What you will need

To prepare the recipe, take the following ingredients:

pork - fatty neck or other type of pulp - 600 g;
special rice for pilaf or basmati – 400 g;
onion – 300 g;
carrots – 300 g;
sunflower oil – 150 ml;
garlic – 1 head;
zira – 0.5 – 1 tsp.

You can add pepper or coriander, as well as other seasonings that go well with the pork. For a subtle sour note, use dried barberries.

How to cook

As in any other recipe, the rice is first washed with water, soaked for 40-60 minutes and the vegetables are prepared. Then pour oil into the multicooker; when smoke appears, fry the onion in the “fry” mode.
Then pieces of pork are added, and when an appetizing crust appears, add carrots. After 10-15 minutes, after stirring, add boiling water (1 cm above the food), add salt and spices, including the head of garlic.

Close the lid and set for 10 minutes at 120 degrees. Open the multicooker, pour in the swollen rice, and pour water down the side (70-80 degrees). Set the temperature to 100 degrees, close the lid and turn on for 20 minutes. After cooking, let the dish sit for 20-30 minutes.

Secrets of cooking pilaf

Use a few secrets when preparing a flavorful dish:

even if you really want to, do not grate the carrots, otherwise the pilaf will turn into porridge;
if you don't like long-grain rice, choose round grains with minimal starch content;
soak the rice in hot water with added salt (60-70 degrees);
if you need light pilaf, put the onion after the pork;
You can also get a richer taste if you first fry coarsely chopped onion over high heat, take it out and fry the meat in the same oil. In this case, the onions are placed again along with the carrots, but new ones.

During cooking, experimental cooks often discover new tricks and secrets of creating delicious recipes pilaf

Pilaf is a dish that different countries the world cooks according to their national recipes. Any cooking option for this delicious, hearty treat will delight consumers with its rich meat aroma, crumbly grains and the bright taste of a variety of spices. And in order to prepare the most authentic pilaf, you need to cook it, or rather stew it, in a cauldron or other thick-walled container. In this case, the rice grains will not stick together and turn into ordinary porridge, but will remain intact. Numerous folk recipes suggest the use of not only rice, but also other cereals for preparing pilaf. Traditional young lamb meat can be successfully replaced with beef, pork, chicken and even fish. A special type of pilaf is sweet pilaf with dried fruits.

There is a great variety, but they are all united by the right choice of dishes, types of rice, meat, vegetables and spices. Let's start with rice.

Rice

To prepare pilaf, you need strong varieties of rice with medium-length transparent grains and low starch content. Thai and Indian varieties of rice, long-grain, steamed and wild rice are not suitable for pilaf. Best option– Uzbek and Tajik rice. Choose oshpar, belay alanga, akmarzhan, devzira, round Krasnodar rice, barakat.

Before preparing pilaf, you need to properly prepare the rice - sort it out, rinse it several times, soak it in salted water for a couple of hours.

Meat

The best meat for the dish is undoubtedly lamb - brisket, shoulder and back. Take twice as much meat if you have it with bones. Pork and beef are also suitable for pilaf. But don’t take veal - the pilaf won’t be as flavorful.

Oil and spices

Pilaf is prepared in corn oil or fat tail fat, seasoned with cumin, barberry berries, hot pepper, and other spices as desired. But don't take it ready-made mixtures spices, supposedly composed specifically for pilaf, they will not give the dish the desired aroma.

Dishes

You need to cook pilaf in a thick-bottomed cast-iron pan with straight walls. Never use thin-walled or enamel dishes for pilaf.

Basic classic recipe

So let's begin.

Take the meat, fry it until golden brown, remove it from the pan and fry the onion in half rings in the same fat. Place the meat back into the pan.
Stir the onions and meat, heat them for 5 minutes and add the carrots, chopped (not grated!) into bars.
Fry everything for 2-3 minutes without stirring, then mix all the ingredients and fry for 10 minutes, stirring gently.
Add spices, fry a little more and pour boiling water over it.
Next you need to add pepper and barberry berries.
Simmer the dish over low heat until the water has completely evaporated. This usually takes from 40 minutes to an hour and a half. About 10 minutes before the end of cooking the meat part, you need to add a little salt.
When the meat part (zirvak) is ready, you need to turn the heat to maximum, put the unpeeled head of garlic and washed, well-dried rice into the pan, then slowly pour in boiled water - it should cover the rice by 2-3 cm.
Bring the dish to a boil, then reduce the heat and simmer until the rice comes out from under the water, and it should be half cooked.
Next, you need to place a plate on the rice, close the pan with a lid, turn the heat to minimum and simmer the pilaf for another 20 minutes.
At the end of cooking, remove the pilaf from the heat, stir and serve immediately.

Pork pilaf in a cauldron

The dish is quite high in calories, it is better to eat it at lunch.

Ingredients:

200 g pork;
200 g rice;
200 g carrots;
200 g onion;
40 ml vegetable oil;
1 clove of garlic;
salt, ground black pepper - to taste.

Let's prepare it like this:

Pour vegetable oil into a cauldron and heat it up.
Cut the meat into pieces and fry until cooked on all sides.
Cut the onion into half rings and place on top of the meat.
Grate or thinly slice the carrots, add to the main mixture, and simmer the food.
Pour in the washed rice, pour in warm water, it should cover the food by two fingers.
Add salt to taste, add ground black pepper.
10-15 minutes before the end of cooking, add a whole head of garlic.
Heat until the water evaporates, turn off the heat, and let the dish cook under the lid.

You can serve vegetable salad with pork pilaf.

Friable pilaf with chicken

A tender and aromatic treat with poultry meat. The dish is suitable for a children's table

We will need:

750 g chicken;
600 ml water;
400 g rice;
350 g carrots;
1 large onion;
1 head of garlic;
Italian herbs, hot pepper – 5 g each;
cumin, thyme, turmeric, salt - 5 g each.

Cooking method.

Wash the rice, pour into warm water, leave for 40 minutes.
Peel the onion and cut into half rings. Grate the carrots, peel the garlic and divide into slices.
Wash the chicken and chop into medium-sized pieces.
Pour vegetable oil into a frying pan, add chicken, fry until an appetizing crust.
Add onion, brown, add carrots, heat everything together for 4 minutes.
Salt the mixture, add cumin, thyme, hot pepper, turmeric, Italian herbs. Pour in 550 ml of water, add garlic.
Bring the mixture to a boil, simmer covered over low heat for half an hour.
Add rice, add a little water, simmer the pilaf for 25 minutes. When serving, remove the garlic.

Decorate the pilaf with parsley sprigs.

Lamb pilaf recipe

Simple pilaf without spices and dried fruits, the dish is quickly prepared.

Required components:

2 liters of water;
1 kg stewed lamb;
400 g rice;
100 ml vegetable oil;
3 medium onions;
3 medium carrots;
2 heads of garlic;
ground red pepper and salt - to taste.

Preparation:

Heat the cauldron, pour in refined vegetable oil, fry the lamb.
Cut the onion into half rings, carrots into bars or strips.
Add the onion to the meat, fry for 10 minutes, add carrots, simmer for 25 minutes, heat is medium, stir.
Add salt, ground red pepper, and place the heads of garlic in the center.
Rinse the rice and place on top of the roast.
Pour in hot water; it should cover the food by 1 centimeter.
Simmer covered for 15 to 20 minutes, heat low.

When serving, place the meat on top and garnish with herbs.

How to cook pilaf in a cauldron

You need to know how to cook traditional pilaf. To help - step by step recipe and the right products.

Compound:

1 kg of fatty meat pulp;
720 g basmati rice;
60 g dark raisins;
2 medium onions;
2 large carrots;
2 heads of garlic;
1 glass of vegetable oil;
cumin, coriander seeds, salt - 1 tbsp each. (incomplete).

Step by step recipe:

Peel the carrots and chop them into large strips without using a grater. Cut the onion into half rings. Peel the garlic cloves.
Rinse and dry fatty meat.
Heat refined vegetable oil, fry vegetables and meat, cut into slices. Frying time – 6-7 minutes.
Add washed rice.
17 minutes after the start of frying the zirvak, add salt, cumin, and coriander to it.
Place cereal on top, pour in water. The liquid should cover the food.
Simmer the pilaf until the liquid evaporates.
Add dark seedless raisins and salt. Press a few heads of garlic into the rice.
Simmer the dish for another half hour, then cover the cauldron with a blanket and let stand for 20 minutes.

When serving, remove the garlic and garnish the pilaf with herbs.

Pork pilaf in a slow cooker

To make the dish tasty and appetizing, you need to prepare a good roast.

You will need:

500 g pork ribs;
150 ml vegetable oil;
4 medium carrots;
2 cups long grain rice;
2 medium onions;
1 head of garlic;
1 d.l. salt
ground black pepper, barberry, turmeric, paprika, suneli hops to taste.

Cooking stages.

Soak long rice in hot water, then rinse with warm water.
Pour the cereal into the multicooker bowl. Set the “Frying” mode for 20 minutes.
Heat vegetable oil, add onions, fry until golden brown.
Add pork, cut into pieces, fry everything together for 5-7 minutes.
Cut the carrots into strips, put them in the fryer, stir, and heat for 5 minutes.
Pour boiling water over the meat and vegetables, add spices for the pilaf: ground black pepper, barberry, turmeric, paprika, suneli hops. Set the “Extinguishing” mode for 20 minutes.
Add washed rice, salt, add 500 ml of boiling water so that the water covers the rice by 2 fingers. Add a whole head of garlic.
Close the multicooker and cook in the “Pilaf” mode for 40 minutes. When ready, mix the cereal with the meat.

Serve pilaf with fresh herbs and vegetables.

Uzbek pilaf with lamb

Lamb is traditionally used to create Uzbek or Samarkand pilaf. Pilaf is the main dish of the East.

List of ingredients:

1 kg lamb;
1 kg carrots;
1 kg of rice;
300 ml vegetable oil;
4 onions;
2 dry hot peppers;
2 heads of garlic;
1 tsp coriander seeds;
cumin and dried barberry - 1 tbsp each;
salt - to taste.

Recipe step by step:

Rinse the rice well. Wash the meat thoroughly and cut into cubes.
Peel the carrots and 3 onions.
Cut the carrots into 1 cm thick bars, and the onion into half rings. Peel the garlic, do not separate the cloves.
Heat the cauldron well, pour in vegetable oil.
Add a whole peeled onion, fry until black, then remove and discard.
Fry the chopped onion for 7 minutes, add the meat, fry together until golden brown.
Add carrots, fry everything together for 3 minutes, do not stir, then stir and heat, stirring slightly, for 10 minutes.
Grind the coriander and cumin with your fingers or in a mortar and pestle. Add spices to the frying, add salt, add barberries.
Reduce heat to medium and cook for 8-10 minutes until carrots are soft. Pour in boiling water; it should cover the food by 2 centimeters. Add hot pepper and simmer zirvak for 1 hour.
Place the pre-soaked cereal onto the fryer in an even layer, pour in a 3 cm layer of boiling water. The water should be absorbed.
Place the heads of garlic and drown them in the mass, continue to simmer the pilaf until fully cooked. Turn off the stove, cover the food with a flat plate, and put a lid on top. Let stand for half an hour.

When serving, garnish the pilaf with stewed heads of garlic and herbs.

Beef pilaf

A classic recipe for a hearty and beautiful dish for a family dinner or holiday.

We will need:

500 g beef;
500 g carrots;
350 g onions;
200 ml vegetable oil;
1.2 liters of water;
3 cups steamed rice;
1 head of garlic;
1 pinch of hot pepper;
cumin, dried barberry, ground black pepper - ½ tsp each;
salt and turmeric - 1 tsp each.

Let's prepare it like this:

Cut the carrots into small strips with a knife or using a vegetable cutter. Cut the onion into small cubes.
Cut the beef into medium-sized pieces.
Heat vegetable oil in a cast iron frying pan or in a cauldron, fry the beef until crusty.
Add vegetables, simmer everything together for 5 minutes.
Add salt, dried barberry, cumin, hot ground pepper, black pepper, turmeric. Mix the ingredients, simmer covered low heat 35-40 minutes.
Pour in boiling water, bring to a boil, add pre-washed rice. Cover the pilaf with a lid and simmer for 20 minutes.
Add the head of garlic and continue to simmer for another 15 minutes.
Remove the finished dish from the heat, stir, cover the cauldron with a blanket, and let stand.

Serve the dish hot, garnish with herbs.

Cooking in Azerbaijani style

The difference in preparing Azerbaijani-style pilaf from Uzbek pilaf is that the rice is cooked separately from the vegetables.

Required products:

700 g long grain rice;
700 g lamb;
200 g butter;
150 g dried apricots;
100 g prunes;
100 g chestnuts;
100 g raisins;
2 medium onions;
1 egg;
1 tsp turmeric;
salt.

Cooking:

Soak the rice in cool water, add salt, and leave to swell for 2 hours.
Cut the lamb into pieces, boil in salted water, skim off the foam.
Rinse dried apricots, seedless raisins, dried prunes. Pour boiling water over for 10 minutes. Make cross cuts on the chestnuts. Blanch for 5 minutes. Drain in a colander, pour over cool water, remove the skin. Place peeled fruits in water, cook for 7 minutes, heat low.
Peel the onion and cut into strips.
Heat a frying pan well, melt the butter, fry the onion until golden brown.
Add dried fruits to the pan, add meat. Simmer for 15 minutes, stir. If necessary, boiling water can be added.
Strain the rice, boil it in a new portion of water, add salt, and drain in a colander. It is important not to overcook the product.
In a small container mix 5 tbsp. boiled long rice with turmeric and chicken egg.
Separately, melt the butter (reserve 5 g), add salt and turmeric. You can use a water bath or microwave. Lubricate with the remaining butter cauldron or frying pan with thick walls. Place the egg mixture on the bottom. The next layer is rice. Soak in oil and spices. Cover with a plate, then with a lid, and simmer over low heat. When serving, place meat on rice.

Decorate the pilaf with dried fruits.

Real Tajik pilaf

For classic pilaf, lamb and fat tail fat are used.

Ingredients:

2 kg lamb;
1 kg of onions;
1 kg carrots;
1 kg of rice;
250 g fat tail fat;
spices, garlic, salt.

Cooking steps.

Cut the meat into large pieces. Grind the tail fat. Heat the cauldron until red hot, add fat, heat until cracklings appear, remove the pieces. Place meat in fat and fry, stirring.
Peel the onion, cut into thin half rings, add to the meat.
Peel and cut the carrots into bars, add half of the product to the cauldron, and fry.
Add the remaining carrots and add water. Add salt and spices to taste, cook everything together until the meat is cooked.
Add washed rice and place a head of garlic in the center. Cook until done, covered.
Pierce the rice several times with a chopstick. Fire is low, extinguishing time is 20 minutes. Keep the pilaf covered and serve.

For Tajik pilaf you can use cumin, black and ground hot pepper, coriander, barberry, dried garlic, paprika, and saffron.

With added dried fruits

An original dish, to prepare pilaf with dried fruits you can use dates, figs, cherry plums, dried plums, dried apricots, dried apples, raisins.

Required:

500 g long grain rice;;
300 g butter;
100 g honey;
50 g nuts;
dried fruits – 80 g each;
cardamom, vanillin, cinnamon - ¼ tsp each.

Preparation:

Rinse the rice well.
Put butter, salt in a liter of boiling water, add rice, cook over low heat.
Fry dried fruits and nuts in butter in a saucepan. Add natural honey and hot water. The liquid should cover the dried fruit by two centimeters. Cook for five minutes. Recommended spices: cinnamon, vanillin, cardamom.
Place the finished rice on a dish, pour over the dried fruit sauce.

To prepare the dish, it is better to use light honey and nuts – if possible and desired.