Loose pork pilaf three recipes on the stove, in a slow cooker and in a cauldron over an open fire. How to cook friable pilaf How to make friable pilaf in a pan

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, as before, not every housewife 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 what you want a reality.

Crumbly chicken pilaf: "a classic of the genre"

• chicken (leg) - 550-600 gr.
• carrots - 2 pcs.
• rice groats - 480 gr.
• garlic head - 1 pc.
• bulb - 2 pcs.
• spices "For pilaf" (can be replaced with cumin) - 15 gr.

Since you can cook 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 a sufficient amount of oil into it (you can replace it with tail fat). Heat to high, add chicken and sear until crispy, about 5-8 minutes.

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

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

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

6. Wash the garlic head and free from the husk, do not lay out into individual teeth. Entirely immerse it in a container, you have received a zirvak (the basis for pilaf).

7. Now cover the dishes, mark 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 is clear.

8. After half an hour, put the grits in a cauldron, leveling with a spatula (do not mix). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put a lid on, wait for the boil.

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

10. In the case when the grains are raw, add a little boiling water and bring to readiness under the lid. The water must be absorbed. Don't forget to remove the garlic head before serving. This is such a simple recipe for a delicious pilaf with chicken!

Pilaf with chicken in a saucepan

• carrots - 2 pcs.
• chicken ham - 0.8 kg.
• garlic heads - 2 pcs.
• onion - 3 pcs.
• rice (better "Devzir") - 0.4 kg.
• spices "For pilaf" - 15-20 gr.

Since you can cook no less tasty and fragrant chicken pilaf in a saucepan, we recommend that you take a closer look at this recipe. To make rice crumbly, it is better to take the Devzir variety.

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

2. Fry the chicken pieces over high heat until they are crusty. Enter the onions chopped into halves of the rings and the carrots chopped into bars.

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

4. Fill with water, simmer for about 5 more minutes. During this period, rinse the rice groats 4 times and spread on top of all the components. Pour more boiling water so that the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. We make holes in the rice with a spatula, we stick the garlic inside. We set the stove to a minimum, wait for the boil, cover with a lid. We simmer for 15 minutes and turn off.

6. Before serving, let the dish stand for half an hour, remove the garlic. It turned out a very tasty pilaf made in a pan with chicken. Agree, the easiest recipe!

Chicken pilaf in a slow cooker

• chicken ham - 0.4 kg.
• rice - 0.4 kg.
• bulb - 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 fluffy.

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

2. Before you cook pilaf, you need to heat the oil in a slow cooker. When it is hot, add vegetables with chicken, fry on the “Frying” 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 components are thrown, 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 stand for 25-30 minutes on the "Heating".

Now you know how to cook chicken pilaf using the smart pan so that the rice is fluffy. Before tasting, do not forget to pull out the garlic head.

Pilaf with chicken in a pan

• chicken - 550 gr.
• bulb - 2 pcs.
• rice - 0.5 kg.
• garlic - 5 teeth
• carrot - 1 pc.

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

1. Chop the vegetables into large pieces. Send them to fry in vegetable oil in a pan. After that, start frying the chicken. Chop the meat randomly. Stir in the required spices to taste.

2. Chicken pilaf cooked in a pan is no worse than in a cauldron. The recipe is very simple. After all the manipulations done, put the rice on top of the fried foods. Insert the garlic cloves into the mass 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 power to minimum. Don't forget to cover the container with a lid. Wait for the end of cooking.

Chicken pilaf with mushrooms

• mushrooms (any) - 300 gr.
• onion - 2 pcs.
• rice - 400 gr.
• chicken fillet - 350 gr.
• garlic - 5 teeth
• carrots - 3 pcs.
• zira, saffron, turmeric - 1 gr.

Before cooking chicken pilaf, follow the instructions so that the rice is crumbly. The practical advice is simple and clear.

1. Chop the onion into cubes and the carrot into strips. Fry in a pan in hot oil until golden. Since it is not difficult to make pilaf from chicken, we proceed further.

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

3. Season the mass with the necessary spices and pour in the 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. In parallel, fry the chopped mushrooms in vegetable oil in a separate pan. Pour them in a few minutes before cooking pilaf. You can add some more spices to taste. Turn off the stove and insist the dish for half an hour.

Pilaf with chicken in the oven

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

1. Before cooking 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 that, finely chop the onion and chop the carrots into bars.

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

3. Put the pickled 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 often please your loved ones with national dishes from different countries.

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

Ingredients

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

Cooking:

• In order to cook friable pilaf at home, we wash the rice with special care in running water, as stated in the recipe. Fill with boiling water and close the lid.

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

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

• Spread on a frying pan and garlic, cut into plates. A few cloves of garlic can be left to add to the pilaf at the end of cooking.

• Pour the contents of the pan with boiling water so that the water covers the meat, simmer until tender.

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

• We add a little more and add seasoning with turmeric in the composition 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 the photo.

Uzbek pilaf

A special kind of pilaf, the pride of Uzbek cuisine, is as tasty as it is not quite healthy for frequent use.

Ingredients:

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

Cooking:

• Starting the preparation of crumbly pilaf at home, we wash the meat and cut it into medium pieces with sides of about 3 cm, as in the recipe with the photo.

• We prepare vegetables, cut the onion into half rings, carrots into large strips.

• We wash the rice thoroughly, if you do not have steamed rice, then ordinary rice should be washed in several changes of water.

• To prepare a delicious real pilaf, it matters what it is cooked in, Uzbek pilaf can only be cooked. Pour oil into it and heat it up as much as possible. We spread the prepared onion in the hot oil, fry for a couple of minutes and add the 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, continue frying for another 10 minutes.

• During this time, we prepare a sufficient amount of boiling water, fill it with meat and vegetables. The water should completely cover them.

• We close the cauldron with a lid and simmer all 30 minutes, with a slight boil.

• Add washed rice, spread it evenly in a cauldron without stirring. The liquid should rise above the rice by 2 cm.

• When all the liquid is absorbed into the rice, we put a thoroughly washed head of garlic in the center of the cauldron with the prepared pilaf.

• Close the lid and bring the crumbly pilaf to readiness for another 30 minutes. After the pilaf cooked at home is ready, we serve it to the table.

Pilaf in Tajik

The preparation of pilaf in each national cuisine has its own characteristics, which also affects the taste. Many spices are not put in Tajik pilaf, only zira and ground black pepper or peas. In addition, when preparing pilaf according to the Tajik version, all the main ingredients are taken in equal amounts.

Ingredients:

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

Cooking:

• If we use not special rice for cooking friable pilaf at home, then we thoroughly wash it and fill it with water completely. Before adding rice to meat and vegetables, wash it a couple more times.

• Heat the oil in a deep frying pan and add the chopped onion.
• As soon as the onion takes on a golden hue, spread the meat, do not reduce the fire and do not stir until the meat is fried from below.

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

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

• Then, remove the garlic, spread the rice evenly, close the lid, simmer for 15 minutes. We insert the next washed head of garlic into the crumbly pilaf, sprinkle everything with cumin.

• We continue to stew pilaf, which we cook at home under the lid for about 15 minutes, as stated in the step-by-step recipe with a photo.

We let the cooked dish brew in a covered form and serve it to the table.

Pilaf Samarkand

Also, crumbly pilaf can be prepared according to the recipe of Samarkand cuisine, as a kind of common Uzbek one.

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:

• zira;
• barberry;
• ground black pepper;
• Bay leaf.

Cooking:

• We start cooking 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 put it in a cauldron, heat until greaves form. While the fat is melting, prepare the meat, wash and cut off the excess pulp, cut it into pieces.

• Remove the cracklings from the cauldron, pour vegetable oil. Put the prepared meat into the oil, heated to blue smoke, fry until brown crusts form on all sides.

• We cut the onion into large half rings, spread it to the meat, fry everything together until the onion is transparent.

• Pour two cups of boiling water, salt, pepper, close the lid and cook "zirvak", covering it with a lid and reducing the heat.

• The water should have completely evaporated by the time the meat is ready.
• Add carrots, cut into large strips, increase the fire to the maximum.

• We lightly fry everything, add zira and barberry, insert two heads of prepared and washed whole garlic.

• Pour boiled water again so that it covers all the products. Stew the carrots for 15 minutes, spread the rice on top of the carrot layer.

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

• We add fire and again evaporate the water, after which we collect the rice in a slide to the center, make several holes to the bottom with a wooden stick.

Pilaf with chicken

A selection of pilaf recipes would not be complete without this popularly beloved version of cooking pilaf with chicken.

Ingredients:

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

Cooking:

• 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, after which we remove the garlic. Put the prepared chicken pieces into the hot fragrant oil, fry until golden brown.

• At this stage, you can salt, pepper and add the onion, cut into half rings.
• Mix everything and fry over high heat for three minutes, then add the 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. We insert into the pilaf one or two heads of onions cut from below.

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

If rice and meat are already cooked, and the water has not yet evaporated, just add fire. Otherwise, when the meat and rice are not yet ready, and the water has already evaporated, add a very small amount of boiling water.

We give the crumbly pilaf, cooked at home, to brew in a covered form and serve it to the table.

Pilaf in a slow cooker

Crumbly and very tasty pilaf can be cooked and, moreover, with a guaranteed result of obtaining the desired properties of this dish.

Ingredients:

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

Cooking:

• We prepare the beef, as usual, wash and cut into small pieces.
• Traditionally, we also cut vegetables for pilaf, put all the prepared products into the multicooker bowl.

• Add vegetable oil, mix everything and close the lid. Set the "Baking" function for 15 minutes.

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

• We spread the pre-prepared rice, washed and soaked, do not mix.

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Of course, today you will not surprise anyone with such a common dish as pilaf. There are a lot of recipes for cooking pilaf on the Internet, but I found my favorite and most successful recipe for myself only on the tenth attempt. That is why today I am publishing a kind of “cheat sheet” on my blog so as not to lose this recipe and at any time to be able to return to it and again please my loved ones with juicy and crumbly pilaf.

Recipe for juicy and crumbly pilaf

A delicious pilaf has several main components, without which it will not be possible to cook it really tasty. Firstly, it is juicy meat with fat, secondly, it is a large amount of onions and carrots, and thirdly, the preliminary preparation of rice. To make the pilaf really juicy, you should use fatty meats such as pork, lamb or juicy chicken parts (not fillets). Carrots and onions should also not be spared, these ingredients set the tone for the whole dish, but the most important thing is to pay enough attention to rice. This white, round-grained friend, as it turned out, absolutely does not like to rush. So, let's start cooking pilaf at home.

Of course, real pilaf is cooked over high heat in a real cast iron cauldron and in the fresh air. But at home, you can also cook incredibly delicious pilaf.

First, we thoroughly rinse the rice in cold water until it becomes almost clear. Then pour cold water for twenty minutes. After twenty minutes, drain the cold water and pour the rice for forty minutes, this time with warm water. Such preliminary preparation of rice will allow you to cook friable pilaf.

While our rice is "taking a warm bath", we cut the meat into small pieces. Onions - a quarter rings, and carrots - straws. In a cauldron or in a multicooker bowl, heat the vegetable oil and put our meat on top. Salt immediately and fry until golden brown.

Then we throw carrots into strips to the meat and fry for some time until soft.

Now we throw in a whole onion, cut into quarter rings, and also fry.

Now we pour boiling water over all this beauty and add seasoning for pilaf. Such seasonings are very convenient and are a real find, because using them is much easier than mixing all the spices separately. Seasoning should be thoroughly mixed with meat, carrots and onions. I only added a tablespoon of seasoning. The more spices you use, the richer the color of the pilaf will be in the end. Also, don't forget to salt the mixture.

We simmer the whole thing for fifteen minutes and then spread the rice on top in an even layer, pour boiling water so that the water covers the rice one centimeter higher.

Now, over high heat, bring the pilaf to a boil and wait until the rice absorbs all the water.

As soon as this happens, we reduce the heat to the minimum, make five or six holes in the rice to the very bottom of the cauldron and put a few whole cloves of garlic in there.

If you cook pilaf in a cauldron, then cover it with a waffle towel, and already on top with a lid, and leave to cook on low heat for about fifteen minutes. If you cook pilaf in a multicooker, then close the lid, turn on the multicooker (temperature 60 degrees) and also leave for 15 minutes.

At the end of cooking, the pilaf must be thoroughly mixed so that the meat and vegetables are evenly distributed.

Very juicy and tasty crumbly pilaf is ready. Bon appetit!

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

1. 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.
2. 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.
3. 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:

1. Pork fillet - half a kilo.
2. Large onion - 1 pc.
3. Carrots - 2 pcs.
4. Vegetable oil - half a glass.
5. Rice groats - 2 cups.
6. Salt - to taste.
7. Seasoning for pilaf - 1 tsp.
8. Garlic - 3 cloves.
9. 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:

1. Pork tenderloin - half a kilo.
2. Rice groats - half a kilo.
3. Carrots - 0.5 kg.
4. Onions - 2 large onions.
5. Vegetable oil - 2 ladles.
6. Garlic - 5-6 cloves.
7. Salt - to taste.
8. Barberry - half a glass.
9. 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 strong 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.

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:

1. 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 tasty. 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:

1. There is no need to grate carrots, because pilaf will become ordinary porridge.
2. 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.
3. Rice should be soaked in hot water (temperature 60-70 degrees), adding salt there.
4. If the hostess wants the pilaf to turn out light, the onion should be added after the pork.
5. If you need to get a richer taste, then over high heat, onion is fried, chopped larger, 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.