How to make pilaf crumbly. How to cook real pilaf: secrets and rules you can’t do without

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 – meat frying for a dish, cooked in a large amount of oil. 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 pepper (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, heat the cauldron over high heat, add a glass of oil.
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 barberry 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 off the top part, chop the peppercorns, sort out the barberries.
Add 2 tbsp to zirvak. l. salt, cumin, crushed pepper. If hot chili pods are used, they are added whole.
Pour hot water over the products 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 for creating delicious pilaf recipes.

Today we will learn how to make pilaf crumbly, or simply, how to make Uzbek pilaf at home.

Surely many housewives know how to make pilaf, but sometimes it turns out sticky and lumpy. Moreover, novice housewives, young girls - they still do not know how to cook pilaf correctly, according to a real recipe, so that it turns out tasty and aromatic. How to make pilaf crumbly? There are certain tricks here.

Let's make real Uzbek pilaf in our kitchen.

Attention: The VIDEO is at the end of the article.

So, what ingredients do we need for the most authentic Uzbek or classic pilaf? Here step by step recipe this delicious oriental dish:

1) We take 500 grams of meat, onions, rice and carrots. Vegetable (or regular sunflower) oil – 150 grams (2/3 cup).

You can choose the meat according to your taste - whatever you like. You can make pilaf from chicken, but some people like it from pork, while others like traditional lamb. I like to make it from beef, especially if from young veal - then the meat is soft. In any case, cut all 500 grams of meat into small cubes, throw into a frying pan, add vegetable oil and fry for 20 minutes until slightly browned. It is not necessary to get it to a crust, since we will still have to fry it further.

2) While we are frying the meat, we also cut the onions into cubes, after 20 minutes we throw them into the frying pan, mix and fry with the meat in the frying pan for about 5 minutes (see photo).

3) Take the carrots and grate them on a coarse grater, as shown in the photo.

4) Add the carrots to the frying pan with the meat and onions, add 2-3 teaspoons of “For pilaf” spices, also mix and fry it all for 5 minutes (see photo).

5) Then remove the frying pan from the heat and transfer all the contents into a cast iron cauldron, or into a saucepan with a thick bottom. If you take Chinese pans with a thin bottom, the pilaf will burn at the bottom. Therefore, in order to prepare the pilaf that we need, a real cauldron, a Soviet cast iron pot, or expensive German pans, for example, from the Rendell company (see photo), which have high-quality stainless steel and a thick bottom, are best suited.

6) Rinse 500 grams of rice well with water, removing any debris, if any, and also place in a cauldron on top of the meat. By the way, if there is any rice left over, you can use it to make fish and rice pie.

7) Sprinkle 2 level teaspoons of salt on top (you can use three if you like it saltier). Fill everything with water, the level of which should not exceed 1 cm above the level of the rice (about a finger thick). If you add less water, the rice may not cook completely and the pilaf will turn out too dry. And if you pour more, the pilaf will turn out sticky and lumpy, like in a canteen.

8) Place the pan on the fire and bring to a boil, and only then close the lid. Reduce the heat to low so that only the water evaporates and steam our Uzbek pilaf in this way for 15-20 minutes until the water has completely evaporated.

9) Then turn off the stove, let the pilaf sit for 10-15 minutes and stir it while it is still hot.

And also for gourmets:

10 minutes before the end of cooking, you can add 5-7 cloves of peeled garlic to the pilaf, simply sticking them into the depths of the rice.

To make the pilaf yellow or even golden, you need to sprinkle a little saffron on the tip of a knife when adding water to the rice. but do not overdo it with saffron, otherwise you will cook the pilaf not yellow, but orange-red, and it will not have a very pleasant taste. After all, this is a spice, and you need to add a little bit of spice. And then, the yellow color also comes from carrots, so don’t neglect adding carrots.

Our crumbly delicious pilaf is ready.

I heard this recipe for pilaf from an Uzbek cook, slightly modified it to suit our Russian cuisine, and prepared it for all readers of this site. As you can see, the dish is actually quite simple, but it has its own tricks, which I told you. So cook yourself, bon appetit to you and your family.

And now a few video recipes on how to cook pilaf:

1) Uzbek:

2) Tajik, in a cauldron on fire.

Greetings, our dear readers. Many people say that real pilaf is obtained only if it is prepared by people from the east, especially Uzbeks. On the one hand it is correct. These are their traditional dishes and cooking secrets that are often kept for centuries, passed down from generation to generation.

However, very tasty pilaf can be prepared for ordinary housewives. You just need to follow a few cooking rules and know some little secrets.

But this turned out to be not enough and therefore we are specially writing an article about the secrets of preparing delicious pilaf.

How to prepare the ingredients.

Rice.

This is the main stumbling block of all cooks who have ever prepared pilaf. However, almost all of them agree that the best is devzira rice, as well as other Uzbek and Tajik varieties.

You can try cooking pilaf with other types of rice, but preferably not too starchy. And in any case, the rice must be rinsed well before adding (until the water becomes clear). This will wash away starch dust and prevent the pilaf from sticking together. Chefs also advise soaking it in cold water for an hour or more.

Meat.

Lamb is traditionally used for pilaf, but beef is also suitable. You can also use pork, although Muslim cooks are unlikely to forgive you for this. The option with chicken is also possible, but it has little in common with the classic Uzbek pilaf.

It is better to choose meat from adult animals: it gives the necessary rich taste.

The meat needs to be cut into fairly large pieces, approximately 5 × 5 cm or a little larger. You can fry the meat in large, non-portioned pieces and chop it just before serving. It is believed that the larger the piece, the juicier the finished meat will be.

Vegetables.

There are two main vegetables in pilaf: onions and carrots. Onions can be used. It’s more difficult with carrots: in Central Asia, pilaf is often prepared with yellow carrots, but in its absence, regular orange ones will do.

The main rule is not to be shallow. The onion is cut into rings or half rings, the carrots into large cubes about 5 mm thick. If you finely chop vegetables and meat, you will no longer get pilaf, but rice porridge.

Oil.

To prepare pilaf, either odorless vegetable oil, or animal lard (tail fat), or both types together are used. At home, the easiest way is to use refined sunflower oil.

There is no need to skimp: pilaf is a fatty dish. On average, 1 kg of rice requires about 200–250 ml of oil.

Spices.

There is ample room for experimentation here. And yet we can distinguish more or less traditional seasonings:

garlic (slightly peeled and put in whole heads);
hot red pepper (put in whole pod);
cumin;
barberry;
ground black or red pepper.

You can also add thyme, coriander, suneli hops, saffron or other spices to your pilaf. The easiest way is to use a ready-made seasoning mixture.

Other Ingredients.

In addition to the ingredients listed above, pre-soaked chickpeas and dried fruits are often added to pilaf.

Which dishes to choose.

Cauldron, cauldron and cauldron again. With thick walls. In it, the meat does not stick, and the rice cooks evenly and remains crumbly. It is best to use a cast iron cauldron (especially if you are cooking pilaf over a fire), but an aluminum one will also work.

A duck pot can be a good replacement for a cauldron. But a saucepan, deep frying pan, wok and other kitchen utensils will not give the desired effect, no matter how much you might want it.

Rules for the cooking process.

Recipe for delicious pilaf.

And now that we know some of the intricacies of cooking pilaf, let's try to cook it. It is important to know: the ratio of meat, rice, onions, carrots should be one to one. If the meat is lean, then it is better to add a little more oil.

Ingredients:

Meat – 1 kg
Rice – 1 kg
Onion - 1 kg
Carrots – 1 kg
Vegetable oil (fat) - 100 g
Garlic - 1-2 heads
Spices and seasonings to taste.

Preparing and cooking pilaf is a special ritual for many people. The main thing is a positive attitude.

Step 1.

Cut the meat into medium pieces and add to a well-heated cauldron with oil. Fry until golden brown. Then add the onion, cut into half rings, and fry until browned.

Step 2.

Next turn of carrots. Choose it in yellow color. If the carrot is red, then it is better not to be sweet. It should be cut into strips, the longer the better. But there is no need to grate the carrots (this affects the taste of the dish). All this should also be fried until half cooked.

Step 3.

After this, add boiled water so that it covers the meat by 1-2 cm. Add pepper, salt and spices. It is better to rub barberry, cumin, and coriander with your hands.

You can also add special peas (optional). This whole mixture is called zirvak. Reduce heat and simmer for 40 minutes to 1.5 hours (depending on the type of meat).

Step 4.

The rice must first be washed approximately 5-7 times. Then you should put it in a colander and let the water drain.

Step 5.

When the zirvak is almost ready, turn up the heat on the stove and add the unpeeled head of garlic (the top part of the husk can be removed). Then add the rice and spread into an even layer. Pour boiling water in a thin stream so that it covers the cereal by 2-3 cm.

Step 6.

Without a lid, bring everything to a uniform boil, add more spices and herbs, maybe cumin. Reduce heat to low, close the cauldron tightly with a lid. Let everything simmer for 35-40 minutes. The main thing is not to mix the future pilaf. Subbotin Pavel

Housewives often wonder, look for recipes on how to cook pilaf at home, experiment, practice so that it is tasty, crumbly, and takes little time to cook. In our age of diversity and availability of food products and household appliances, you can prepare pilaf from the cuisine of any nationality or invent your own signature recipe for this dish.

How to cook pilaf correctly

To prepare delicious pilaf, you need to choose the right type of rice, meat, and dishes. For example, Asian chefs claim that the best pilaf is the one made from lamb, with fat tail fat, over an open fire, in a cast iron cauldron, and should be cooked exclusively by a man. However, this does not mean that you cannot make delicious pilaf from other ingredients at home. Today there are many recipes that prove this.

What is needed for pilaf

Classic real pilaf is made from lamb. Brisket, ribs, shoulder, or back of lamb are often used. However, other types of meat can also be used as a meat component: pork, beef and even poultry, as is done in the East and Central Asia. This is a food with high nutritional value, so the type of meat directly affects the overall calorie content.

Uzbek pilaf, according to the classic recipe, is prepared with animal fat, for example, melted lamb fat, and rarely with unrefined vegetable oils. The strong smell and taste of vegetable oil can drown out the taste of other ingredients. Often a mixture of animal and vegetable fat is used for frying, which increases the digestibility of products.

The key to the recipe is the spices. This is a kind of creative process, the combination of spices and herbs completely determines the flavor. However, there is a basic set, which consists of barberry, hot pepper in a pod or ground. To make the dish aromatic, cumin, suneli hops, garlic, thyme, and coriander are often added. Saffron is sometimes added to these spices, which gives it a characteristic golden color.

In addition to meat and cereals, the composition includes vegetables and sometimes dried fruits. Traditionally, coarsely chopped carrots are added to the dish. In the Caucasus and India, this vegetable is not used at all. They also add onions and a whole head of garlic, previously peeled. The addition of dried fruits enhances the taste; in some recipes you can find dried apricots, prunes, raisins, and figs. They are added after frying meat and vegetables. Cereals should be mentioned separately.

How to cook crumbly pilaf

To make the pilaf tasty and crumbly, it is better to use long-grain varieties of cereal with a low starch content. Tajik and Uzbek varieties are ideal - alanga, oshpar, devzira, kenja. You can also use Arabic, Italian and Mexican rice to make paella. All these varieties are hard and practically do not lose their shape during prolonged heat treatment.

Other varieties are softer and may stick together when cooked. If you decide to use one of the soft varieties of rice cereal, then you need to remove as much starch from it as possible, this will make the pilaf crumbly. To do this, you need to rinse it, soak it in cold water, changing the water periodically. To diversify the taste, instead of rice you can use pearl barley, wheat, corn and even peas.

Utensils for preparing pilaf

It is impossible to make the right pilaf in the “wrong” container. Traditionally it is prepared in a cast iron pan or aluminum cauldron with a thick bottom. How to cook the right pilaf without the right utensils? In extreme cases, the cauldron can be replaced with a duckling or a pan with a thick bottom. Such dishes do not allow the grain to burn; it simmers slowly and cooks evenly, unlike enamel products, French fryers, and woks.

Pilaf recipes

The ideal pilaf recipe will depend on the taste preferences of each person or family in general. At first, you can safely experiment with types of meat, vegetables, dried fruits, spices, herbs, and cooking utensils. Cookbooks with detailed descriptions of recipes and photographs, as well as corresponding websites, which also often provide an extensive catalog of photos and cooking options, can help with this. Over time, through trial and error, you will find the best recipe in your opinion or create your own culinary masterpiece.

Uzbek pilaf

Cooking time: 2 hours 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 210 kcal per 100 g.
Cuisine: Uzbek.

Pilaf is considered a traditional dish of Uzbek cuisine. To create Uzbek or Samarkand pilaf, lamb is used. Eastern people are famous for their hospitality, and table decoration is key. This dish is perfect for a feast. The composition includes a large amount of vegetable oil, so it has great nutritional value. You can decorate the dish with spices (barberry, garlic), then your pilaf will not differ from the photos on the Internet.

Ingredients:

rice – 1 kg;
lamb – 1 kg;
carrots – 1 kg;
sunflower oil – 300 ml;
onions – 4 pcs.;
dry hot pepper – 2 pcs.;
garlic – 2 pcs.;
dried barberry - 1 tbsp. l.;
zira – 1 tbsp. l.;
coriander (seeds) – 1 tsp;
salt - to taste.

Cooking method:

Rinse the rice in several waters and wash the lamb thoroughly.
Peel the onions and carrots. Cut one onion into thin half rings, and carrots into finger-thick slices. Peel the garlic from the top husk without dividing it into cloves.
Heat the cauldron, then pour in the oil. When the oil is hot, place the peeled whole onion in the cauldron and fry it until it turns black, then take it out - you won’t need it anymore.
Then prepare the zirvak (base). To do this, fry the onion, then add meat to it, fry until a characteristic crust appears.
Add the carrots, fry without stirring for three minutes, then stir everything, cook for another 10 minutes.
Grind the cumin and coriander using your fingers or a mortar and pestle, add to the zirvak, then season with barberry, add salt to taste.
Reduce heat and cook until carrots are soft.
Pour in a 2 cm layer of boiling water, add hot pepper, reduce the heat and simmer the zirvak for an hour.
Drain the water from the cereal, place it in an even layer on the zirvak, then pour in boiling water through a slotted spoon so that it covers the rice.
After the water is absorbed, plant garlic heads in the rice and cook until the rice is completely cooked.
Turn off the stove, cover with a flat plate and a lid on top, let it sit for about 30 minutes.

Azerbaijani pilaf

Cooking time: 1 hour 20 minutes + 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 280 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Azerbaijani.
Difficulty of preparation: difficult.

The recipe and technology are significantly different from preparing Uzbek pilaf. Cereals for this dish are prepared separately from vegetables and spices, in a separate bowl. The base can be very diverse, for example, lamb, poultry, game, fish, eggs, vegetables, fruits and even milk. Dried fruits, fruits, and fresh herbs are often added to the recipe: mint, thyme, tarragon.

Ingredients:

lamb – 700 g;
long grain rice – 700 g;
butter – 200 g;
dried apricots – 150 g;
raisins (seedless) – 100 g;
dried prunes – 100 g;
chestnuts – 100 g;
onions – 2 pcs.;
chicken egg – 1 pc.;
turmeric – 1 tsp;
salt - to taste.

Cooking method:

Soak the rice in cool water, add a little salt, and leave for about 2 hours.
Cut the lamb into pieces weighing approximately 50 g. Boil in salted water, skim off the resulting foam during cooking.
Rinse the dried fruits under running water, then pour boiling water for about 10 minutes. Make a cross-shaped cut on each chestnut. Blanch for 5 minutes. Drain in a colander and remove the skin under running cool water. Place the peeled chestnuts in fresh water and cook for 7 minutes. over low heat.
Peel the onions and cut into strips.
Heat a frying pan and melt half of the available butter. Add the onion and sauté until golden brown. Drain the dried fruits, add them to the pan, then add the meat. Simmer for 15 minutes, stirring occasionally. If the liquid evaporates quickly, add boiling water if necessary.
Drain the water from the container with rice, boil in fresh, lightly salted water, do not overcook. Drain in a colander.
In a separate container, mix 5 tbsp. l. boiled long rice with a chicken egg, add a little turmeric.
Melt the butter (leave a small piece of about 5 g), salt and turmeric in a separate bowl using a microwave or water bath.
Grease a cauldron or thick-bottomed pan with the remaining butter and place the egg-rice mixture on the bottom. Then lay out a layer of rice cereal, soak each layer with melted butter and spices.
Create a small press using a plate, cover with a lid and simmer over low heat.

Tajik

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 230 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Tajik.

The difference between Tajik pilaf lies in its special variety - devzira. This is one of the simple recipes for preparing a spicy dish. Of the spices, only cumin (cumin) is used. Pilav of Tajik cuisine is traditionally prepared from lamb, mainly from the loin of lamb. This simple but very satisfying dish will provide a good boost of energy throughout the day.

Ingredients:

devzira rice – 600 g;
lamb (fillet) – 600 g;
carrots – 600 g;
onions – 2 pcs.;
garlic – 2 pcs.;
zira – 1 tsp;
vegetable oil, salt - to taste.

Cooking method:

Peel the vegetables, cut the onion into rings, carrots into large strips.
Soak the cereal in cold water for half an hour. Wash the lamb and cut into arbitrary pieces.
Crack the cooking container, pour in the vegetable oil and fry the onion, then add the meat to the onion. When the meat is golden on all sides, add the carrots and fry until done.
Pour half a liter of boiled water into the roast, season well with salt, stick in the garlic and bring to a boil.
Remove the garlic and pour in the pre-strained rice. Spread evenly and make sure the liquid lightly covers it. Simmer over medium heat for 10-15 minutes.
After 10-15 minutes, stick the garlic in again and season with cumin. Cover the pan with a lid and simmer for another 20 minutes. over low heat.

From lamb

Cooking time: 2 hours.
Number of servings: 20 persons.
Calorie content of the dish: 145 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Caucasian.
Difficulty of preparation: easy.

Simple lamb pilaf without the addition of specific spices, vegetables and dried fruits is quick to prepare, without losing its taste and high nutritional value. Lamb is a fatty meat, so when preparing a dish you need to control the amount of other sources of fat, otherwise one serving can exceed the daily requirement of this nutrient for the average person.

Ingredients:

stewed lamb – 1 kg;
rice – 400 g;
water – 2 l;
carrots – 3 pcs.;
garlic – 2 pcs.;
onions – 3 pcs.;
sunflower oil – 100 ml;
ground red pepper, salt to taste.

Cooking method:

Heat a cauldron, pour in sunflower oil, fry the lamb over high heat.
Peel the vegetables, cut the onion into half rings, carrots into strips or cubes.
Add the onion to the meat, fry for 10 minutes, then add the carrots and simmer for 25 minutes. over medium heat, stirring occasionally.
Salt the contents of the cauldron, add ground red pepper and push the peeled heads of garlic into the center.
Rinse the grain and distribute evenly on top of the roast.
Fill the dish with hot water until the level is about 1 cm above the grounds.
Cover with a lid and simmer over low heat for 15-20 minutes.

Chicken

Number of servings: 12 persons.
Calorie content of the dish: 165 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

In the wake of proper nutrition and a healthy lifestyle, chicken fillet has become one of the most popular dietary products. You can reduce the calorie content and even out the balance of BZHU with the help of the “correct” cereal and chicken meat. An easy chicken pilaf recipe will provide you and your family with a healthy and nutritious dish that can be safely eaten for both lunch and dinner.

Ingredients:

chicken (fillet) – 700 g;
steamed rice – 450 g;
carrots – 200 g;
sunflower oil – 150 ml;
water – 1 l;
onion – 1 pc.;
garlic – 2 pcs.;
ground red pepper, salt to taste.

Cooking method:

Crack the cauldron, pour in all the sunflower oil and heat well.
Throw the chicken pieces into the cauldron in portions, fry evenly on all sides, then remove the cooked pieces and add the raw ones.
Fry the onion in the meat oil, then add carrots and chicken to it, fry over medium heat, stirring constantly.
Fill the mixture with hot water so that the level is about 1 cm higher than the grounds, add peeled garlic cloves and ground pepper, boil for 10 minutes.
Add a spoonful of salt and add the washed cereal.
Pour boiling water over the entire mixture and mix thoroughly, cover the cauldron with a lid and cook until the cereal is ready (about half an hour).

How to cook fruit pilaf

Number of servings: 4 persons.
Purpose: for breakfast, for lunch.
Cuisine: Tatar.
Difficulty of preparation: easy.

The recipe for fruit pilaf comes from Tatar cuisine. In the classic version, in addition to dried fruits, white sugar (sweet spices) and wheat flour are added, but the taste of the dish will not lose at all without these components. Sweet fruit pilaf is suitable for children who do not really like cereals as a healthy dessert. Adults are not recommended to eat this dish for dinner - sweet foods are best consumed in the first half of the day. The dish is prepared in a slow cooker or a saucepan with a thick bottom.

Ingredients:

rice – 200 g;
water – 200 ml;
raisins – 100 g;
prunes – 70 g;
dried apricots – 70 g;
figs – 70 g;
carrots – 1 pc.;
vegetable oil – 2 tbsp. l.;
turmeric – 0.5 tsp.

Cooking method:

Peel the vegetable. Cut the carrots into cubes or any other convenient way.
Pour vegetable oil into the bottom of the bowl, add chopped carrots and raisins.
Chop prunes, dried apricots and figs, place on top of raisins and sprinkle with turmeric.
Fill with water with a small amount of dissolved salt.
Turn on the multicooker in the “Pilaf” mode for 30-60 minutes. The speed of cooking the dish will depend on the type of cereal.

From pork

Cooking time: 1.5-2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 205 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Uzbek.
Difficulty of preparation: medium.

Pork is often used in Uzbek cuisine. This is a type of fatty meat, so the nutritional value of a dish with the addition of pork is higher than other varieties. The recipe includes a standard set of vegetables and spices, but their combination with pork gives a completely different taste to the dish. It is better to eat pilaf with pork at lunchtime, and for dinner, limit yourself to a light salad.

Ingredients:

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

Cooking method:

Pour vegetable oil into a cooking container and chop well.
Cut the meat into portions and fry evenly on all sides until cooked.
Cut the onion into half rings and place on top of the meat.
You can cut the carrots in any convenient way or grate them on a coarse grater.
Add carrots to the roast and simmer until done.
Pour in the washed grain, fill the mixture with warm water. The level is two fingers above the thicket.
Season with salt and black pepper to taste.
In 10-15 minutes. Before the rice is ready, stick in a clove of garlic for flavor.
When the water has evaporated, turn off the pilaf, cover the pan with a lid and let the dish cook.

How to cook pilaf without meat

Cooking time: 30-60 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 63 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Many people wonder how you can cook pilaf without meat? Such recipes can be classified as vegetarian dishes; they are prepared during the period of fasting and by people who adhere to a low-calorie diet. Low-fat pilaf can be given to children. Vegetables that are not typical for pilaf are added to the rice grain, for example, tomatoes, sweet peppers, etc., so the prefix “without meat” hides simple rice with vegetables. The time it takes to prepare the pilaf depends on the utensils and the type of rice.

Ingredients:

rice – 400 g;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 3 cloves;
vegetable oil – 20 ml;
water – 2 l;
salt, pepper - to taste.

Cooking method:

Peel the vegetables, finely chop the onion, chop or grate the carrots.
Heat the oil in a deep frying pan and sauté the vegetables.
When the vegetables have significantly reduced in volume, add the cereal and lightly fry.
Fill the mixture with water, add salt, garlic, and a mixture of peppers to taste.
Simmer covered until the cereal is ready.

How to cook pilaf with long grain rice

Cooking time: 60 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 150 kcal per 100 g.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

During cooking, the cereal should not lose its shape. There are special varieties for this, for example, long-grain parboiled rice. The grain is distinguished by its oblong shape and transparency. You can cook pilaf with poultry, pork or lamb. This variety goes well with a variety of vegetables and spices. Long grain rice does not require any special preparatory processes.

Ingredients:

long grain rice – 200 g;
chicken (fillet) – 200 g;
water (broth) – 1 l;
vegetable oil – 40 ml;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 1 clove;
spices for pilaf, salt to taste.

Cooking method:

Peel the vegetables, rinse the cereal, and drain in a colander.
Heat a cauldron and pour vegetable oil into it.
Next, you need to cut the vegetables and chicken into portions.
First fry the meat, remove it, then sauté the vegetables.
Return the chicken to the prepared vegetables, add rice, add water or broth and let the mixture boil.
Reduce heat, cover the cauldron with a lid and simmer until done.

Video

Every housewife, when planning to cook delicious pilaf, worries about its crumbliness. Indeed, we all have probably at least once encountered such an unpleasant phenomenon as rice porridge with meat instead of a dish expected and loved in many countries around the world. And then the experiments begin: we try to cook from different varieties of rice, several types of meat, we try to cook as our mothers advise, and so on. And often we simply give up, because the result is not pleasing.

What do the professionals say? Some people, even real chefs, know exactly how to prepare delicious pilaf, and they will certainly tell you how to prepare such a dish correctly. This article will reveal to you some secrets that will allow you to never again worry about the unpredictability of this oriental food. In addition, by choosing the recipe described in it from several suggested, you can avoid most of the most common mistakes.

Firstly, any rice can be made crumbly, regardless of whether it is long or round. But it is the steamed one that absorbs meat broth better than others, so preparing it is easier for many housewives. Secondly, in no case should you neglect washing the cereal. This must be done at least 8-10 times until the drained water becomes clear. Be sure to pour cold water over the rice and let it get thoroughly wet. The cereal should be placed in the zirvak using a slotted spoon so that excess liquid does not get there.

And most importantly, learn to cook rice correctly. It needs to be steamed, but a steamer has nothing to do with it. You just need to keep the fire under the cauldron to a minimum, pierce the layer of cereal in several places to the very bottom and close the lid tightly. Check the readiness of the rice once every 10-15 minutes, adding a little boiling water if necessary. At the last stage, when the cauldron has already been removed from the stove, you need to wrap it in a blanket and leave it like that for a while. Our great-grandmothers knew this secret of preparing any crumbly porridge, and now you know it too. Below we describe several options for how to make crumbly pilaf, aromatic and truly tasty. Choose any recipe and improve your culinary skills!

Crumbly pilaf from lamb and pork

There is a lot of debate about which meat is best to use to properly prepare delicious pilaf. Almost as much as there is around the question: “Which rice is best?” Every Eastern or Asian country has its own opinion on this matter. It is clear that Muslims, due to religious beliefs, cannot cook pork, so it is customary for them to cook rice with lamb or chicken. But if there are no such restrictions in your family, then be sure to try the recipe described below and you will definitely be able to make delicious pilaf.

Ingredients:

pork (pulp) - 500 g
lamb (pulp) - 500 g
long grain rice - 1 kg
sunflower oil for frying
onions (large) - 4 pieces
carrots (large) - 4 pieces
garlic - 2 heads
bay leaf - 5 pieces
salt, ground black pepper - to taste
turmeric - 1 tablespoon

This recipe, judging by the number of its ingredients, is designed for a large company. But such pilaf can be prepared in smaller quantities. Just follow the indicated proportions, trimming the grams. Remember that rice, meat, and vegetables should be taken in the same ratio - 1:1:1. Then you will be able to make crumbly pilaf that is tasty, rich and has an extremely appetizing appearance. No less important is the utensils in which you will cook. It is better to take a cast iron cauldron; a large deep frying pan will also do.

So, first, rinse the rice thoroughly, cover it with water and leave for about an hour. Peel the onions and carrots, rinse and cut into half rings and thin strips, respectively. Wash the meat, dry it and cut it into equal medium-sized pieces. Pour vegetable oil into a frying pan and heat it until white smoke appears. Place the meat, quickly fry on all sides until brown and pour it into the cauldron. Place the onion slices in the frying pan, and when they turn golden, place them with the meat. You don’t have to fry the carrots, but put them in the cauldron right away. Salt your zirvak well, season with spices and stir.

Drain the rice and place it in an even layer on top of the meat and vegetables. Now carefully pour water along the wall of the cauldron; it should cover everything by about 1 centimeter. Turn the heat to maximum, wait until the pilaf boils, then reduce the heat on the burner to medium, pierce the rice to the very bottom in several places and cover with a lid. You need to cook for 20-30 minutes, then turn off the heat, stick more cloves of garlic into the top layer, cover the cauldron with a blanket or blanket and let the pilaf “finish”, as they said in the old days.

Friable pilaf with chicken

In the summer, you want to eat something light, tasty and nutritious at the same time. And if we women can be content with a vegetable salad and a sandwich with cheese, then men will not be delighted with such a menu. Children also need good nutrition. The recipe described below will satisfy all these requirements and will not take much of your time.

Ingredients:

chicken fillet - 400 g
steamed rice - 1.5 cups
carrots (medium) - 2 pieces
onions - 2 pieces
sunflower oil for frying
garlic - 4 cloves
seasoning for pilaf - to taste
salt - to taste
greens - 1 small bunch

Cooking method:

As always, any recipe begins with preparing the ingredients. Rinse the rice under running water until it turns white and soak. Cut clean, dried meat into small pieces. Peel, wash and cut the vegetables into any shape. It is preferable, of course, to have onions in half rings and carrots in strips. But if you don’t have time, then you can use any other method, even grind it using a grater. Pour vegetable oil into the cauldron, heat it properly and place the meat along with the onions. Sauté until the onion becomes translucent and add the carrots. You need to cook until golden brown.

That's it, now pour a little water and simmer the zirvak until cooked, not forgetting to properly salt and season it. You can add greens either immediately or just before serving. Place the pre-strained rice into the cauldron and smooth it out. Be sure to use a spatula to make holes all the way to the bottom, as any recipe calls for, so that the water boils away faster. You need to cook over medium heat until the liquid goes inside the cauldron from the surface. Now stick a few cloves of garlic into the rice, cover the cauldron with a lid and wrap it in something warm. After 10-15 minutes, the rice will absorb excess moisture and become crumbly and very appetizing. You can mix and serve.

Homemade crumbly Uzbek pilaf

Oh, how beautiful pilaf looks if you cook it according to all the rules of Uzbek national cuisine! And how wonderful it smells! There is no hint of the notorious lumps, the rice is incredibly crumbly, almost amber. Yes, competing with professionals is a losing proposition. But even at home, you can prepare excellent tasty pilaf if you use this simple recipe.

Ingredients:

lamb (veal) - 500 g
onion - 500 g
carrots - 500 g
long grain rice - 500 g
vegetable oil - 150 g
garlic - 1 head
salt, spices - to taste

Cooking method:

Rinse the rice and soak in cold water. Cut clean and dry meat into small equal pieces. Peel and wash the vegetables, except for the head of garlic. Cut the onion into large cubes, and simply grate the carrots on a coarse grater if you don’t want to bother with cutting into strips. Pour the required amount of vegetable oil into the frying pan, heat it properly and fry the meat until golden brown for 20 minutes, remembering to stir in time so as not to burn.

Then add the onion and continue frying for another 5 minutes. After the specified time, you can add the carrots, season the vegetables and meat with spices and cook the zirvak for 5-7 minutes. Then remove the pan from the heat and carefully transfer its contents into a cauldron with a thick bottom. Place rice on top of the zirvak in an even layer, do not forget to drain the water. Add 2-3 teaspoons of salt, some people like it more, and others like it less, so be guided by your own preferences.

Now carefully, in a thin stream, pour water over everything; it should cover the rice by about 1 centimeter. If you pour less, the pilaf will come out too dry, and if you overdo it, then instead of crumbling you will get those same notorious sticky lumps. Place the cauldron on the fire, wait until its contents boil, and cover with a lid. The heating temperature of the burner must be kept to a minimum, because to prepare crumbly pilaf you need steam, not bubbling liquid. After 20 minutes, you can turn off the heat; the rice will reach the desired state under the lid in a quarter of an hour. Mix everything and serve. Pilaf is delicious while it's hot.

Crumbly pilaf with beef

“Well, this is generally impossible to do!” - many housewives will exclaim and they will be wrong. The recipe that follows will completely disprove your beliefs if you dare to try it. Indeed, this type of meat is not favored by chefs, because it requires patience and time to cook it correctly. But pilaf with beef is always very tasty, it turns out crumbly and moderately fatty. And its aroma will make the whole family run to the kitchen and impatiently wait for an invitation to the table. The recipe does not contain any special secrets, so you can safely cook and conquer culinary heights!

Ingredients:

boneless beef - 300 g
round grain rice - 2/3 cup
carrots (medium) - 1 piece
onion (large) - 1 piece
refined sunflower oil
salt, ground black pepper, bay leaf - to taste

Cooking method:

If the amount of ingredients seems too small to you, you can increase it, but only in compliance with the specified proportions. Otherwise, the recipe will be broken, and it is unlikely that you will be able to prepare truly crumbly and tasty pilaf. So, cut the washed and dried meat into small identical cubes, place in a small saucepan and add 1 liter of water. It should be cooked over medium heat. As soon as the foam appears, carefully remove it, salt the broth, season with pepper and bay leaf. You need to cook for half an hour. Then remove the meat to a plate and pour the remaining liquid into a cup, you will need it later.

Peel, wash and cut the vegetables: onions into half rings and carrots into strips. Take a deep, thick-walled frying pan, heat vegetable oil in it, add meat, add carrots and sauté over medium heat for 5 minutes. Then add the onion and cook for another 3 minutes. At the same time, boil water on another burner. Quickly rinse the rice under running water, drain thoroughly and add to the meat and vegetables for frying. This will take 3-4 minutes.

After the specified time, fill everything with boiling water and the broth in which the meat was cooked. In total, you should need 250 ml of liquid, no more. Cover the pan with a lid and cook over low heat until the water has evaporated. Do not mix rice and zirvak under any circumstances. For the first 15 minutes you can’t even look under the lid, but then monitor the liquid level by making holes to the bottom of the pan. As soon as you see that there is no more gravy, turn off the burner and leave the pilaf on the warm stove for another 10 minutes. It is better to serve with cabbage salad and fresh vegetables.

Each recipe described in this article has its own characteristics that allow you to prepare delicious pilaf correctly and make the rice crumbly. If you carefully follow all the recommendations, the dish will delight you with its appetizing appearance and rich, rich taste. As you can see, you shouldn’t blame the wrong kind of rice for failures, as many housewives usually do. Of much greater importance is compliance with the algorithm for preparing pilaf and choosing the correct ratio of meat, cereals and vegetables.

But you can and even need to experiment with spices. If you want to get a beautiful golden color to your rice, add a little saffron, as is customary in Asia. The chefs there also add cumin and barberry. The seasoning, traditionally used in Europe, contains paprika, black pepper, cumin, onion and garlic. A dish with it will taste different from an Asian one. Try it, look for your own combinations of spices, don’t be afraid to experiment, and then delicious pilaf will become your culinary strong point!