Pork pilaf: homemade recipes for making crumbly pilaf. How to cook crumbly pilaf How to cook crumbly pilaf at home

Pilaf is not just a dish. This is a philosophy that every nation has its own. And therefore, with all the common ingredients, Uzbek pilaf differs from Tajik, and it can also be cooked in Azerbaijani, Bukhara, it can be with poultry, meat, and even with dried fruits. We will tell you how to cook pilaf according to all the rules, as well as adapt old national recipes for cooking in conditions and from products of traditional Russian cuisine.

You should start with this type of pilaf, as it can be considered a classic example, moreover, it is extremely common both in any cafes with an Uzbek bias, and in general in Russian kitchens.

So, the Uzbek pilaf (it is also often called Fergana) is prepared in such a way that the rice turns out to be friable, the rice does not stick to the rice. How to achieve this?

According to the famous culinary specialist and connoisseur of national cuisine Stalik Khadzhiev, the volume of products is calculated based on the presence of rice.

Although an experienced culinary specialist usually does everything by eye, there is an exact recipe for Ferghana pilaf:

1 kg of rice;
350 g unsalted lard;
800 g of meat;
800 g carrots;
150 g onions.

Important! If you want to cook a real, even, say, authentic Ferghana pilaf, then look for yellow carrots, which you combine with an ordinary orange vegetable in a ratio of one to three. It roasts beautifully and looks good in the finished dish. If there is no yellow, then take the entire volume of ordinary carrots.

Such pilaf is prepared in a cauldron, but in the home kitchen you can take a thick-walled cast iron pan. A duck will do too.

Cooking:

In a thick-walled cast-iron pan or cauldron over low heat, melt the lard.
Heat it up well and put a couple of pieces of chopped meat. (It is cut into small pieces for Uzbek pilaf to fit in the mouth for one bite).
After a minute, in hot oil, these pieces will be well fried, giving the fat the aroma of meat. Now they have to be taken out.
Next, put the onion cut into half rings in the fat and fry over high heat to evaporate the water. After that, report the rest of the meat, salt and lay out a part of the carrots cut into cubes - first yellow. Salt it too and sprinkle with zira (zira is an obligatory ingredient in Uzbek pilaf).
As soon as the carrots begin to fry, add the rest of it and mix everything. Let it fry a little. Then lay out the remaining vegetable, spices. In general, everything except rice, including those pieces of meat that were fried very first.
Salt again, put a small pod of hot pepper, and add a teaspoon with the top of barberry, it will give the necessary sourness.
Carefully pour hot boiled water along the edge of the cauldron or duckling, covering the meat and vegetables with it. Then, cover with a lid, leave for 40 minutes on the slowest fire.
While zirvak is being prepared (this is the name of this rice dressing, it is the same for all cuisines where pilaf is cooked), we wash the rice. It is better to do this under running water to wash off the flour. If you don’t wash it off, you won’t get crumbly pilaf.
Put clean rice in zirvak with a slotted spoon, salt at the rate of 1 tbsp. a spoon without a hill of salt per kilogram of rice.
Put the washed whole head of garlic into the rice.
Pour boiling water so that the water covers the rice on your finger.
Bring to a boil, reduce the heat to a minimum, cover the pan with a lid and wait for the water to evaporate. When the rice is almost ready, turn off the heat, cover the pot or cauldron with a warm towel or blanket and leave to rise for another hour.
Open the lid, put it on an Uzbek flat plate, put a salad of thinly sliced tomatoes with onions next to it and enjoy!

Loose pilaf in a cauldron

In principle, the previous recipe is also suitable for a cauldron. All components of the dish are taken in the same proportion, prepared in the same sequence. The only difference is that the almost finished pilaf is covered with a lid, and after that the fire under the cauldron is completely extinguished. But the cauldron remains lying on the bricks of the oven, the bricks give their heat to the rice layer, bringing it to the condition. The lid of the cauldron is covered with a blanket and therefore in itself is an additional source of heat. In this form, pilaf comes, and it turns out well stewed - just like if you were cooking it in a Russian oven.

in Azerbaijani

The difference between Azerbaijani pilaf and Uzbek pilaf is that the meat in it is cooked separately from rice, and a special flatbread called gazmakh is used to prepare the rice part.

Here is how plov is cooked in Azerbaijan:

Pick up products - 700 g of lamb, 200 g of pumpkin, five onions, 100 g of ghee, half a pomegranate, half a glass of raisins, a little water, turmeric and salt to taste. You also need to take an egg and flour 220 g for a dough for a cake.
Rice is deliberately not indicated in the dosage - it is cooked separately, so you can take it at your discretion. We wash it under running water or change the water several times. Put in salted boiling water and cook until almost done. After that, we recline, rinse with cold water.
We make gasmah: add an egg and very cold water to the flour, knead a very stiff dough. We roll it into a thin cake.
We spread the cake along the walls and bottom of the cauldron.
Put half of the rice on the cake.
The second part of the rice is tinted with yellow, mixed with turmeric diluted in a spoonful of ghee and a teaspoon of boiling water (take a pinch of turmeric).
Pour melted butter over the first part of the rice, put yellow rice on top, cover the cauldron with a lid and steam a little more at a minimum of heat until cooked.
Meanwhile, in a thick-walled saucepan or frying pan, fry the pieces of lamb in oil or your own fat. As it turns red, put finely chopped pumpkin and onion, pour in pomegranate juice, add raisins, mix everything with salt and, pouring half a glass of boiling water, keep for half an hour under a lid over low heat.
When all parts of the pilaf are ready, put rice on a large round dish, meat and vegetables on top of it, decorate everything with pomegranate seeds and immediately lay the gazmah - break the cake with your hands.

If you are afraid of unconventional flavors, you can do without pumpkin.

Tajik pilaf with lamb

The main ingredients in this pilaf are traditional: rice, onions and carrots. But the meat is only lamb. In addition, Tajik pilaf is made from special rice - this red cereal is called devzira, it is the best and highest quality of all “pilaf” types. However, quite good Tajik pilaf can also be prepared from ordinary Krasnodar round-grain rice.

The peculiarity of the preparation lies in the fact that, first, onion (2 heads) chopped in half rings is overcooked in vegetable oil, achieving a strong frying, then meat (600 g) is added. It is also fried to a noticeable crust. After that, put the carrots in bars (600 g), overcook again and then pour in half a liter of boiling water. The meat should be half-cooked, after that rice (600g) soaked in salt water is laid and boiled water is poured so that the water covers the surface a little. Spices - zira and garlic. Under the lid, pilaf is cooked for another half hour.

How to cook pilaf - a basic recipe with pork

If there is no cauldron on an open fire, lamb and barberry, this does not mean that you will not get a delicious pilaf for dinner. The basic recipe that always turns out is pork pilaf. It is prepared quickly and simply, it requires 400 g of meat in pieces, a couple of large onions and carrots, 2 cups of rice and five waters. And also salt, bay leaf, a few cloves of garlic, a pinch of cumin and a few peas of allspice.

Vegetable oil should be taken so much that it is enough to fry the meat. After frying the pieces quickly, add the onion. Slightly reducing the fire, fry it and add the carrots. After frying a little carrot, pour in a glass of water and simmer for ten minutes under the lid. Put spices, salt. The broth should be a little salty - in the future, the rice will absorb the salt. Next is the washed rice. Pour it through a slotted spoon with water at the rate of 2 cups of rice twice as many cups of water. Bring to a boil, put the garlic cloves, reduce the heat to a minimum and leave to languish under the lid for 40 minutes. After that, turn off the fire and wait the same amount of time until the rice rests.

How to cook pilaf with chicken?

In the same way, you can use chicken instead of pork. You can cook chicken pilaf even faster, because it takes very little time to stew meat and vegetables. It is necessary to fry medium pieces of chicken in oil, salt. Separately, fry the finely chopped onion and a little garlic, add the grated carrots, still stew a little and add to the meat. Pour washed rice, parsley, peppercorns on top, salt well again and pour boiling water over. Cook over low heat for 20-25 minutes until the rice is soft. If necessary, you can add boiling water.

Recipe for multicooker

Pilaf in a multicooker is the signature dish of many, usually a multicooker even has a separate program for cooking pilaf, and therefore the time is predetermined by the microprocessor.

The recipe below is for 4 servings:

Cut 250 g of any meat into small pieces, chop 1 carrot into bars, and the onion into a cube;
Pour a couple of tables into an open multicooker. tablespoons of vegetable oil, set the frying program with a time of 25 minutes;
The oil will warm up - put the meat in a piece. You do not need to put everything at once, otherwise it will not fry, but will be extinguished;
After 10 minutes, add carrots and onions;
When the frying is over, add salt, spices for pilaf, a couple of cloves of garlic, put washed rice on top;
Pour about half a liter of boiling water (the water should cover the rice a little, one and a half to two cm);
Put the program "Pilaf";
When the task is completed, open the lid, stick in a couple of fresh garlic cloves, pierce the rice to the bottom with a wooden stick and leave for another twenty minutes to reach the pilaf in the heating program.

With the addition of dried fruits

In a slow cooker, you can perfectly make a vegetarian pilaf without meat, as well as a sweet dish with dried fruits. Instead of meat, you need to put only vegetables or dried apricots with raisins, and reduce the frying time to 5 minutes.

According to my recipes, pork pilaf always turns out crumbly! I advise you to take a closer look at them and take a note of a couple or more - you will not regret it!

Despite the fact that lamb is considered to be the traditional meat for cooking delicious pilaf, the use of pork will be no less interesting. Indeed, after the recipe spread around the world, adjustments were made to it.

They removed the classic ingredients and added, at first glance, completely inappropriate - one was changed to another. But each of today's options is delicious in its own way and has gained thousands of fans.

I will tell you a few recipes that will be useful both for daily use in the family and for the reception of friends.

For such a pilaf, a convenient cauldron is useful. You can take a similar aluminum dish, which has a thick bottom. An accurate calculation of water is important so that pilaf does not turn into ordinary porridge.

The ingredients I will need are the following:

per kilogram of pork and rice;
carrots - about 800 grams;
onions - a little more than half a kilogram;
vegetable oil - a glass;
water - one and a half to two glasses;
garlic - 3-4 heads;
zira - a teaspoon.

Optionally, you can add a teaspoon of turmeric and a mixture of peppers and a handful of barberry.

Recipe:

Since this time I cook pilaf on the stove, you don’t need to watch it every minute.

I pre-fill the rice with water for about an hour, before washing it well.

I cut the meat into larger cubes, carrots into cubes, and onions into halves of rings. I fry the onion, add meat to it. I do not cover with a lid.

When the pork is browned, I spread the carrot. It is very important to press the vegetables to the meat with a spatula, but do not mix. This way I will soak the carrots in the aroma of fat, it will not boil.

I add the prepared spices to the cauldron, I also send salt, chopped pepper and cumin there. Products must be filled with water a centimeter higher than they are. Cover everything and simmer for about ten minutes.

Now you can lay out the rice, carefully spreading it with a spatula. The grits do not need to be pressed against the meat. I immediately add the peeled heads of garlic and pour water - about one and a half centimeters above the rice level. I cover with a lid.

When the moisture has evaporated, I collect the rice with a spatula in a hill, reduce the fire to a minimum and cover the cauldron with a towel. I turn off the stove after 40 minutes. If I take steamed rice, it takes longer to cook than polished.

I usually serve such pilaf on a large dish: first I spread the rice, and then the pork and carrots.

In my subjective opinion, this recipe is an amazing find for those hostesses who seek to save time and use the slow cooker to the maximum of its capabilities.

If you use the right recipe, pilaf will turn out fragrant, tasty. Yes, and it will not take much effort. Hostess advice. In order for pilaf to be not only tasty, but also crumbly, you must follow all the requirements of the recipe. Otherwise, there will be rice porridge.

To prepare the dish I will need:

pork - a little more than half a kilogram;
rice for pilaf or basmati - 400 g;
three hundred grams of onions and carrots;
sunflower oil - 150 ml;
a head of garlic;
zira - about a teaspoon without a top.

Pepper or coriander is quite suitable, as well as other seasonings that will create the perfect tandem with meat. In order to feel a subtle sour note in pilaf, I add dried barberry berries.

I prepare the dish like this:

I wash the rice with water, pour it for about an hour, and during this time I prepare the vegetables.

I pour oil into the multicooker. When the smoke begins to appear, in the “frying” mode, I fry the onion. Then I add meat pieces. When an appetizing crust formed on them, I fall asleep carrots.

I stir after a quarter of an hour. I add boiling water (so that it covers the products by a centimeter), I put spices and salt, and also garlic.

The lid can be closed and put at 120 degrees for ten minutes. When the time has passed, I open the slow cooker and fall asleep rice, which has already managed to swell. Little by little I pour in water - hot, but not boiling water.

Now you can set the temperature to 100 degrees. I close the lid and turn it on for twenty minutes. After the dish is cooked, let it brew for 20-30 minutes.

In this version of the dish, you can first fry the onion, and then add the meat, or vice versa. It's for someone who likes it.

And at the stake it tastes amazing.

So, I take the following products:

per kilogram of pork pulp, rice and carrots;
4 onions;
two heads of garlic and two hot peppers (if someone does not like spicy, you can not use the pepper);
greens, zira, barberry, seasoning for pilaf and salt.

The step by step preparation is as follows:

I start the cooking process with slicing meat and vegetables. I cut pork into medium cubes, onions into half rings, and carrots into not long strips.

Rice is washed several times and soaked in advance. The cauldron is warmed up on a fire. I pour oil there - about a glass and wait for the smoke to go.

I pour the onion and fry, stirring with a slotted spoon. If the onion enters the cauldron first, then the pilaf will be darker. If you immediately place meat in a cauldron, then the pilaf will be light. Put all the meat to the fried onion and cook, stirring all the time.

It is necessary that the meat be fairly well fried, and the liquid evaporated. The cauldron must not be left unattended for a minute.

When the meat is browned, I pour out the carrot straws.

Now I'm interfering with everything so that the carrot is at the bottom - so it will fry. Thanks to her, the dish will have a golden color. Salt and pepper after seven minutes. You can immediately add seasoning. I throw garlic and pepper (if there is a desire to add it) whole.

I add hot water so that it covers the food by about a centimeter. After five minutes, the broth becomes clear and reddish in color.

I post pic. Now that the meat is almost ready, pilaf can be tasted very soon.

I add more water so that the rice is “hidden” completely. Now I just have to watch the pilaf until the liquid evaporates. From now on, I do not stir the dish.

I close the pot with a lid. Everything will be ready in fifteen minutes.

It is better to serve on the table with vegetables - fresh or pickled. Sometimes I sprinkle pilaf with finely chopped herbs.

Bon appetit!

In an ordinary deep frying pan, you can also cook pilaf. In this case, the dish turns out to be as crumbly as possible.

For cooking, I need the following products:

pork - 600 grams;
rice (even regular, round grain will do) - a couple of glasses;
water - three glasses;
carrots and onions - a couple of pieces;
garlic - three cloves;
seasoning and salt - to taste.

Rice is washed very thoroughly in cold water. I cut the meat into medium-sized cubes and fry in a pan in vegetable oil. I add finely chopped onion there, which is fried until it becomes golden.

I cut the carrot into small pieces. A grater should not be used. I put it on the meat. Then I pour rice over the carrots. I don't mix. I add cold water to the pan in a thin stream. Boil for a couple of minutes, salt, add seasonings. I stick garlic cloves into the rice and close the pilaf with a lid.

I increase the heat on the stove and leave the pan for ten minutes. If the dish boils too much, reduce the heat a little. Then I reduce the heat and simmer the pilaf for another 12 minutes. For the next 12 minutes, pilaf stands on the switched off burner and “comes to readiness”.

After that, you can remove the lid to cool the dish a little. I mix and serve to the table, sprinkled with herbs.

Classic homemade pork pilaf - video recipe

Light salads go well with this dish:

From Chinese cabbage .

In Soviet times, ducklings were not available to everyone. But those who managed to get it, never regretted it. And in this dish you can not only bake chicken, duck and similar birds and meat, but also cook delicious crumbly pilaf.

I, too, sometimes choose the duckling. In this case, pilaf acquires an unusual aroma and taste.

For cooking, I choose the following products:

half a kilo of pork;
three carrots;
a couple of onions;
any vegetable oil - 0.5 cups;
a teaspoon of seasonings for pilaf;
one head of garlic.

This is for three or four people.

Recipe:

I cut the meat into small pieces. Onion - rings or half rings. Carrots - as it turns out, the main thing is not to use a grater.

I fry everything over high heat in a roaster, in which hot oil sizzles. First - for ten minutes - meat, then with onions for another five minutes, and the next five - with carrots. This is how zirvak is obtained.

Now I pour boiling water over everything and add seasonings, garlic and salt.

As soon as it boils, I reduce the fire and leave it to languish for about twenty minutes. Then I lay the rice, which I washed beforehand. I add some water.

I tightly close the chicken and put it in the oven for half an hour, which is heated to 200 degrees. You do not need to open it immediately, only after ten minutes. Now you can mix and arrange on plates.

Homemade will be pleased with the taste of this dish.

If there is no cauldron in the house, the housewives use an ordinary pan, which has thicker walls. Yes, and to me, if I don’t feel like messing with a cauldron, I take a convenient saucepan.

Products fit standard. I choose these:

pork - 500-700 grams;
rice (you can use ordinary Krasnodar) - two glasses;
one onion and carrot;
three cloves of garlic;
salt and seasoning.

How to cook:

Soak the rice in hot water before cooking. So it will swell faster and cook faster.

I cook a roast of carrots, onions and meat. Shred carrots or cut into circles - as you want. I add finely chopped onion and medium pieces of meat to it.

I fry vegetables and meat in a saucepan over medium heat. Vegetable oil should completely cover the bottom. When the vegetables are ready, I add rice, salt and spices to taste.

I fill everything with water, which should cover the pilaf for a couple of centimeters. If the family loves savory tastes, then you can add garlic, parsley, spices.

I cook everything over low heat for about 25 minutes. No need to interfere. The pilaf is ready when the water has boiled away.

If I cook only for home, I serve on portioned plates. If serving to guests, I use a large dish.

Gypsy pork pilaf

Bulgur is a grain that is considered sacred in China. Mistresses cook many different dishes from it, but pilaf is especially delicious. I propose to cook it just to be sure.

I will need:

1 glass of bulgur;
2 cups meat broth;
400 grams of pork;
one piece of carrot and onion;
three cloves of garlic;
40 ml of vegetable oil;
add salt and black pepper to taste.

Let's prepare it right:

To begin with, I want to note that according to the rules, two glasses of liquid go to one glass of cereal.

I heat vegetable oil in a cauldron and first fry the meat, cut into pieces. After three minutes, add finely chopped onion, almost immediately - carrots. I fry the meat with vegetables for three to four minutes.

Now it's time to add the bulgur. I immediately omit a few garlic cloves as well. I don't interfere. It is necessary that meat and vegetables are at the bottom, and cereals are at the top.

Pour in two cups of broth. If not, water will do. Salt, pepper. I cook until the moisture has completely evaporated. This takes approximately half an hour.

When this time comes to an end, it's time to stir the pilaf.

Everything is ready, it's time to take a big spoon.

When I want to surprise my friends with some dish, I cook it. Thanks to paprika and turmeric, pilaf will have a beautiful color and a special piquancy.

Yes, and the effect on the body is positive. And when my best friend is on a diet, I replace pork meat with chicken breast. It turns out everything is just as tasty, but not so high in calories.

From the products I will need:

pork and pickled mushrooms - three hundred grams each;
carrots and onions - one each;
rice - 200 grams;
turmeric, vegetable seasoning and salt - one teaspoon each;
dill and parsley - one bunch each;
garlic - ten cloves;
three sprigs of red basil.

Step by step I cook like this:

I choose pork that is not too fatty and cut into small pieces. I wash the mushrooms in clean water several times. I buy steamed rice - this will be as crumbly as possible.

The best pilaf is obtained in a cauldron. At the very beginning, I heat sunflower oil in it and send grated carrots and onions there. I pass five minutes.

I add meat prepared in advance and a couple of pinches of salt, stew under the lid for about ten minutes, constantly stirring.

Time to add mushrooms to the cauldron that have already been cut into pieces similar to the size of pieces of meat. Carcass for ten minutes.

It's time for rice. Mix it with the previous ingredients and pour everything with water. Simmer covered for twenty minutes, stirring occasionally.

Add paprika, salt, seasoning and turmeric to the cauldron, as well as pieces of garlic crushed with a knife. Cook for another five minutes.

Lastly, I add chopped basil, dill and parsley. Mix everything.

Pilaf with mushrooms is ready - Bon appetit!

Sometimes I cook pilaf according to this recipe. The dish turns out with a certain oriental touch, sweet. This combination is perfect for those who love such unusual combinations.

The ingredients are:

300-350 g of pork;
200 g of rice;
two onions and carrots;
one Bulgarian pepper;
about eight prunes are larger;
150 g raisins;
4 cloves of garlic;
two tablespoons of zira and dried basil;
150 g butter.

It is necessary to prepare in this way:

I wash the pork and cut into pieces larger. I pour oil into a cauldron or pan, heat it up, add meat and fry for about ten minutes.

During this time, I cut the onion into pieces and rub the carrots, and crumble the bell pepper into strips. My raisins and prunes are cut into strips.

First, I add vegetables to the meat, and after 5-7 minutes - prunes and raisins. You can immediately and seasonings. Simmer five minutes.

Lay the rice washed in advance on the vegetables, mix, pour water and add garlic cloves. Cover with a lid and cook over low heat until the water has completely evaporated. It will take no more than thirty minutes.

I usually serve in a beautiful dish, garnished with parsley, cilantro or dill. Sometimes, to get an unusual combination of flavors and aromas, I add mint leaves.

To prepare a truly tasty and fragrant dish, I use the secrets of its preparation.

Here they are:

There is no need to grate carrots, because pilaf will become ordinary porridge.
If the hostess does not feel sympathy for long-grain rice, you can replace it with round cereals, in which there is very little starch.
Rice should be soaked in hot water (temperature 60-70 degrees), adding salt there.
If the hostess wants the pilaf to turn out light, the onion should be added after the pork.
If you need to get a richer taste, then onion, chopped larger, is fried over high heat, and then meat in the same oil. Onions are added to pilaf with carrots, but already new.

Pilaf is prepared in a special way in Azerbaijan. Crumbly rice, meat and various seasonings with fruits are served in separate dishes. I will show you a hearty Azerbaijani dish in my next publications.

Do you know how to make pilaf crumbly? You get fluffy and fragrant rice and delicious tender meat with vegetables and spices. Then we can say that everything really turns out as it should. Or is it the other way around? Rice sticks together, looks like a viscous porridge, and the meat is tough. If so, then a few simple tricks, which will be discussed below, can greatly help you.

In my family, my dad always cooked plov. While still in the army, one of his friends, an Uzbek by nationality, taught him how to cook a real Uzbek pilaf. I didn’t succeed in swimming for a very long time. Difficulties were with rice: it turned out just rice porridge, even cry! But through experimentation, looking at several cooking programs, I was finally able to get a good result.

All about how to make pilaf crumbly

Where does swimming begin? Of course with choice of meat. The classic Uzbek pilaf is made from lamb. But let this not be a dogma for us. Everyone's tastes are different, and lamb may simply seem too fatty to some. When choosing meat for pilaf, you just need to pay attention to choose not too hard and “dry” meat. Fat should still be present in it - this will help the meat retain its juice.

Pledge of delicious pilaf - right choice of rice. There is only one criterion - quality. If you choose the so-called "cut", crumbly pilaf will definitely not work out of it. The grains of long rice and parboiled rice are guaranteed not to stick together, but their taste and texture are, in my opinion, rough.

I prefer rice camolino or Egyptian. These are the types of rice that are easy to find on the shelves of our stores and buy at an affordable price. Before cooking pilaf, it is important to rinse the rice thoroughly. Water must be drained at least 10 times until it becomes clear. Rice should be allowed to dry. It is also important to observe the proportion - 1 cup of rice and 2 cups of water.

Garlic in Uzbek pilaf is a must. It does not need to be completely cleaned: just remove the husk, leaving the teeth in a dense peel. Spare no carrots- it gives pilaf a pleasant sweetness and a beautiful color. You don't need to mix it up. Carrots are laid out on the meat in an even layer. Water must be poured into the pilaf not cold but very hot. Its quantity is determined by the amount of rice.

A simple pork pilaf recipe

We cut the meat into large cubes (with a side of 2 to 3 cm) and fry over high heat in a deep and wide frying pan. You can’t let the meat release juice - it must remain inside each piece.
We cut the carrots into thin strips, finely chop the onion, divide the garlic into cloves. We spread onion, garlic on the meat, add spices, salt and carrots and cook zirvak (this is the name of meat with vegetables and spices for pilaf) over low heat for about 15 minutes.
Advice: there is one trick about salt - you need to salt the zirvak a little so that the rice then absorbs the salt, and the dish turns out to be evenly salted.
Boil water in a separate saucepan.
We fall asleep rice in a pan (or a cauldron in which meat is cooked). We distribute it evenly over the entire surface and fill it with hot water. You can not mix pilaf! The pilaf should have three layers: meat, vegetables and rice.
We cook pilaf under a closed lid over medium heat. When the water level is below the surface of the rice, take a wooden stick and poke holes all over the surface of the pilaf to allow the water to boil away, leaving the rice crumbly.

The secret of crumbly pilaf: summing up

Choose the right kind of rice.
Rinse well (water should be clear).
Pour the required amount of hot water.
Make holes to let the water boil.

Other recipes with meat:

Lamb is a traditional meat for cooking the 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 in terms of taste it 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 give any meaningful clues. The only thing that can be estimated from them is the intensity of the roasting of the components and the size of the chopped vegetables and meat.

When preparing, you need to consider several nuances:

zirvak - meat roast for a dish, cooked in a large amount of oil. As a base, you can use fillets or ribs with thin bones obtained from young pork. Small layers of fat are also suitable;
carrots for real pilaf are not rubbed, but cut into cubes or long sticks (straws);
the sequence of actions at the frying stage may differ: so that the onion does not burn, some cooks put it on top of the meat, but before the carrots, others add it before the meat;
to cook delicious crumbly pork pilaf, you need to choose the right rice. There are varieties that are labeled as "for pilaf": devzira, steamed species. But it is 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 there are pieces with a large layer. Pre-fat is melted;
barberry gives sourness to pilaf, but it is not necessary to use it, despite the fact that seasoning is found in almost all traditional recipes.

Now you can start cooking delicious pilaf with pork.

Quick and tasty pork pilaf in a cauldron on 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 number of components, or increase them in accordance with the proportions.

Ingredients:

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

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

Remember that spices should not be too much.

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 the smoke appears, fall asleep onion, cut into half rings.
After 3-4 minutes, pork is added to the onion: the meat should be covered with a golden crust, and the liquid should evaporate.
At the final stage of preparing zirvak, carrots are added, stirring constantly.
After 5-7 minutes, when vegetables and meat become golden in color, seasonings, salt are added, hot water is added 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 rice is added and water is added to cover the cereal. Carefully remove the slotted spoon after adding, leveling the layer of rice, but without stirring it!
Once the water boils away, add the peeled heads of garlic. The cauldron is covered with a lid.
The cooking time from this point is 12-15 minutes, since the meat is already ready.

The final touch is decoration with greenery and serving.

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

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

You can use a similar aluminum cookware with a thick bottom.

It is very important to use the exact amount of water to avoid porridge.

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

1 kg each take pork and rice, which after cooking turns out to be friable;
carrots need 200 g less - 800 g;
garlic - 3-4 heads, and onions - 600 g;
obligatory spice - zira 1 tsp;
vegetable oil - 200 ml;
water - 1.5-2 liters, if a pot-cauldron is used to cook pilaf with pork, and not a frying pan, less water will be required;
you can add 1 tsp. a mixture of peppers, a handful of barberries and 1 tsp. turmeric.

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

Rice is poured for 40-60 minutes, after washing to clear water.
Carrots are cut into cubes, onions are cut into half rings, and pork is cut into large cubes.
First, the onion is fried in slightly smoky oil, then pieces of pork are added to it, it is not necessary to cover it with a lid.
When the pork is reddened, lay out the carrot sticks. It is important to press the vegetables with a spatula to the surface of the meat without stirring. Then the carrots will be saturated with the aroma of fat, and not boiled.
Prepare spices: peel the garlic, cut off the top, chop the peppercorns, sort out the barberry.
Add to zirvak 2 tbsp. l. salt, cumin, crushed pepper. If hot chili pods are used, they are put whole.
Pour the products with hot water 1 cm above their surface.
Put the barberry and the remaining spices, cover with a lid and simmer for about 10 minutes.
Put the rice on top, spreading it gently with a spatula. It is necessary to press the cereal well, but do not mix it.
Peeled heads of garlic are immediately added and the mixture is poured with boiling water 1.5 cm above the rice level.
After boiling, holes are made in the compressed cereal with a stick so that the moisture evaporates faster. Cover with a lid.
As soon as the moisture evaporates, the rice is collected with a spatula in a hill, reduce the heat to a minimum and cover the wok with a towel. After 20-40 minutes turn off the stove.

Cooking time at the last stage depends on the variety of rice chosen. So, steamed grain will take longer to boil than polished. At home, pilaf is served on a large dish, first laying out rice, and then pork and carrots. You can lay out a slide, after mixing the ingredients.

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 is a real find for those who want to save time and use the kitchen tool to the maximum of its capabilities.

When using the correct recipe, the dish in the slow cooker turns out to be tasty, fragrant, and does not require any complex manipulations.

But in order to cook a delicious and crumbly pilaf with pork, you must strictly follow the requirements of the recipe, otherwise the dish will turn into rice porridge.

What you 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 are combined with pork. For a subtle sour note, use dried barberry berries.

How to cook

As in any other recipe, rice is first washed with water, poured for 40-60 minutes and vegetables are prepared. Then oil is poured into the slow cooker, when smoke appears, the onion is fried in the “frying” mode.
Then pieces of pork are added, and when an appetizing crust appears, carrots are covered. After 10-15 minutes, after mixing, boiled water is added (1 cm above the products), salt and spices are added, including the head of garlic.

Close the lid and set for 10 minutes at 120 degrees. Open the slow cooker, fill in the swollen rice, pour water along the wall (70-80 degrees). Set the temperature to 100 degrees, close the lid and turn on for 20 minutes. After cooking, let the dish brew for 20-30 minutes.

Pilaf cooking secrets

Use a few secrets when preparing a fragrant dish:

even if you really want to, do not grate the carrots, otherwise the pilaf will turn into porridge;
if you do not like long-grain rice, choose round cereals with a minimum starch content;
soak rice in hot water with salt (60-70 degrees);
if you need a 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, onions are put again together with carrots, but already new.

While cooking, experimental cooks often discover new tricks and secrets for creating delicious pilaf recipes.

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 cook crumbly pilaf from pork and not only from it, but also from other meat, never grate carrots! It is better to cut into thin strips. The thicker the straw, the more likely it is that the pilaf will be crumbly. Follow the proportions in the recipe. There shouldn't be too many carrots.
Secret two: Carefully choose rice groats! Rice with long grains is suitable for this. Round-grain rice is also suitable, but you need to pay attention to the content of starch pollen in the cereal. The less starch the better.
Secret three: Before cooking, soak the grits in hot salted water (not boiling water)! This will prevent the rice from overcooking and turning your dish into mush.

And now I will present you directly 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 groats - 2 cups.
Salt - to taste.
Seasoning for pilaf - 1 tsp.
Garlic - 3 cloves.
Barberry - 50 gr.

Cooking:

Cut the pork into arbitrary medium-sized pieces and fry in very hot oil. Choose the dishes of your choice. It can be a cauldron, a bowler hat or a deep frying pan. Fry for 10 minutes while stirring over high heat.

Onion cut into half rings or less - it does not 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 put the carrots and continue frying for 5 minutes.

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

As the water boils away, make holes with a slotted spoon to the bottom and wait until the remaining moisture has evaporated almost completely. Separate from the walls of the cauldron with a skimmer up the hill. Press the garlic into the rice. Then reduce the flame to a small one and, closing the lid, simmer for 15 minutes. After turning off the boiler, do not immediately open it, but wait 10 minutes for the food to be filled with the aroma of spices. Mix the finished dish and put on a large flat plate. Delicious crumbly pilaf is 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 groats - 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 friable pilaf with pork:

Cut carrots into strips, and onions into rings.

Cut the meat into large pieces of arbitrary shape and fry it in very hot oil in a cauldron or pot for 10 minutes. You can use a roaster or other cast-iron utensils for this purpose. Roast on a big 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. Don't reduce the fire yet.

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

Before laying the rice cereal, throw in the barberry and peeled garlic and immediately load the thoroughly washed rice in advance, evenly distributing it over the entire surface of the pot.
Add boiling water so that it covers the cereal by 0.5-1 cm. Increase the flame to a strong one and make sure that the contents boil evenly over the entire surface of the rice.

When the water boils away, pierce the grits to the bottom in several places with the back of the slotted spoon and let the lower moisture also evaporate, but not completely. Then reduce the gas to a small one, collect 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 meal. After that, mix the pilaf and arrange on plates. Put hot on the table. Serve with salads. Such as cucumbers with tomatoes or onions, 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 recipe step by step, you can cook a wonderful dish. Do not forget about the little secrets of making crumbly pilaf and everything will turn out the way you want! Good luck in the kitchen! Try the real one too.

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