Pilaf is a popular dish of oriental cuisine, for the preparation of which a cauldron is traditionally used. But if you don’t have such utensils at hand / you need to prepare a small amount of food / organize serving in portions, you can cook pilaf in pots.

Dishes made in pots always turn out unusually juicy and aromatic, and pilaf is no exception. The original cooking method will ensure that you get a guaranteed tasty result, and even a novice housewife can handle the process.

With pork

Many housewives prefer to cook pilaf with pork. This hearty dish is suitable for both a home dinner and a festive feast. The recipe for pilaf with pork in pots involves using the pulp with small layers of lard or ribs.

Ingredients:

• Pork - 800 g;
• Rice - 450 g;
• Onion - 2 pcs;
• Large carrots - 1 piece;
• Garlic - 4-5 cloves;
• Salt - to taste;
• Seasonings - barberry, paprika, turmeric, cumin, sun-dried tomatoes;
• Vegetable oil.

To prepare pilaf with pork in pots in the oven, it is best to choose steamed long-grain rice. This product retains its shape well when cooked and does not stick together, and the finished dish is crumbly and very tasty.

How to cook pork pilaf in pots:

1. Rinse the rice well and leave in salted water for 10-15 minutes.
2. Peel the onion, cut into cubes and fry until golden brown.
3. Cut the carrots into strips and add to the onion, quickly fry.
4. Rinse the pork pulp well, dry it and cut into small cubes about 2x2 cm. Place in a frying pan and fry the meat until golden brown. It is important that the meat is dry, otherwise excess liquid will begin to evaporate from it and you will not get a crust. Add salt to taste.
5. Prepare 4 portioned pots, place pieces of meat on the bottom of each, fry onions and carrots on top and garlic cut into thin petals.
6. Finally, add the rice and fill all the components of the dish with hot water from the kettle so that it covers them 1.5-2 cm above.
7. Cover the pots with lids or foil and place in an oven preheated to 180 C for an hour. During this time, the rice will swell and become soft.
8. Turn off the oven and let the pilaf in pots with pork sit for another 5-10 minutes, then serve.

The pilaf is ideally complemented by a salad of fresh tomatoes with onions and basil or an original appetizer of mild red onions, cilantro and pomegranate seeds, seasoned with a mixture of vegetable oil and grape vinegar. Salt and pepper are added to taste.

With Chiken

Real pilaf is a fairly fatty dish, which many people are ready to give up in pursuit of a slim figure and due to certain diseases. Chicken pilaf in pots is an excellent alternative to the classic version. It turns out to be less calorie and not so fatty, which means it is great for diet and children's menus.

The main ingredient of pilaf is rice - a very healthy product. The complex carbohydrates it contains are a source of energy and strength, and vitamins and microelements help improve the body's metabolic processes.

Chicken meat is a protein, the presence of which in the diet of any person is extremely necessary. It has little fat, virtually no cholesterol and carbohydrates, but is rich in the amino acids tryptophan, leucine, lysine, purine, taurine, and arginine. The product is easily digestible and is especially recommended by nutritionists for pregnant and lactating women, children, the elderly, and athletes. Chicken should be included in the daily menu of those who suffer from obesity, hypertension, anemia, gastrointestinal ulcers, gout, nervous strain, etc.

Ingredients:

• Chicken fillet - 500 g;
• Rice - 300 g;
• Onions - 2 pcs;
• Carrots - 2 pcs;
• Garlic - 5 cloves;
• Vegetable oil - 3 tbsp;
• Seasonings for pilaf - to taste;
• Salt - to taste;
• Water or broth.

The indicated amount of ingredients is for 4 servings. The technology for preparing pilaf with chicken in a pot is no different from the traditional one, except that the dish will be ready faster. Simmering in ceramic or clay pots, the rice is saturated with the aromas of spices and vegetables, making the finished pilaf simply amazing.

Seasonings can be used to suit your taste: a ready-made mixture for pilaf and spices separately are also suitable. Curry and cumin, popular in oriental cuisine, go well with rice and chicken.

How to cook pilaf with chicken in pots:

1. Peel and wash the onions and carrots. Chop into thin strips.
2. Rinse the chicken fillet under running water, dry on a paper towel and cut into small pieces.
3. Rinse the rice in several waters until transparent and add hot water to remove excess gluten.
4. Heat the vegetable oil in a suitable frying pan and, stirring constantly so that the onion does not burn, fry it until golden brown.
5. It's the chicken's turn. Add chopped fillet to the fried onion.
6. After 10 minutes, place carrot sticks in the pan and, stirring occasionally, continue cooking for about 5 minutes.
7. Place Zirvak in pots. Add garlic cloves, cut into several cloves. Rinse the rice in running water and spread on top of the fried chicken in each pot. No need to stir.
8. Pour water over all the ingredients, just above the level of the rice, and place the pots in the oven for 30-40 minutes. The recommended temperature for cooking pilaf with chicken in pots in the oven is 180° C.

Before serving, the finished dish can be sprinkled with chopped parsley, dill or cilantro.

Pilaf is best cooked traditionally in a cauldron, but there is another original and simple way - in pots. You can use it for at least three reasons: if you don’t have a cauldron, if you want to try something new, or if you plan to serve it to guests. In the latter case, you can easily calculate the number of servings.

Rinse the rice, place in a mug, add water and leave for 30 minutes.

Cut the pork into small pieces.

Heat vegetable oil in a frying pan and add meat there. Fry it over medium heat for 10 minutes, stirring occasionally.

Meanwhile, cut the onion into quarter rings, finely chop the carrots.

Heat the oil in a frying pan and add the onions. Fry it for 5 minutes until transparent.

Add carrots to the onion and continue stir-frying for 7 minutes. Then cover with a lid and simmer for 5 minutes.

Place the meat in equal proportions among the pots.

Place carrots and onions on top of the pork in the pots, add 2 cloves of garlic. Add a quarter teaspoon of salt, on the tip of a spoon of cumin and barberry, and ground black pepper.

Add rice and add water. Cover the pots with lids, heat the oven to 180 degrees and put them in it.

The pilaf will be ready as soon as the rice has absorbed all the water.

You can eat it in pots, but I prefer to put it on a plate. Unlike the classic one, it turned out more juicy.

Bon appetit!

Dishes in ceramic pots always have a special taste and unique aroma. The famous oriental treat is no exception. Pilaf in a pot in the oven with pork is an original version of preparing a traditional dish at home.

Unlike classic baking, oven baking has several advantages. It's no secret that pilaf is a fairly fatty and high-calorie dish. It is the large amount of vegetable oil that gives this treat its unique taste and characteristic appearance. However, during baking in the oven, even with a minimal amount of fat, the rice turns out crumbly, but not dry.

Meat and vegetables, which are essential components of any pilaf, are baked and stewed at the same time. Thanks to this cooking method, all ingredients are saturated with the taste and aroma of each other. This provides a special, unique taste to all dishes cooked in the oven.

However, the most significant advantages are the ease of preparation and beautiful presentation of pea dishes. Using a step-by-step recipe for pilaf with pork in the oven with a photo, you will see for yourself. You don't need to have any special knowledge of culinary arts to learn how to cook deliciously and beautifully. Simple and useful tips will help even novice housewives prepare this rather complex dish without much difficulty.

Recipe for pilaf with pork in the oven

Cooking time : 90 minutes
Number of servings : 6
Ingredients :

• Pork (neck, shoulder) - 500 g
• Rice - 2 cups
• Onion - 3 pcs.
• Carrots - 3 pcs.
• Vegetable oil - 50 ml
• Garlic - 1 pc.
• Salt - to taste
• Spices and seasonings - to taste

Preparation :

1. Prepare all the necessary ingredients for cooking. It is advisable to peel the vegetables in advance; rice can be taken either long-grain or round.

2. It is advisable to take pork with a small amount of fat, from the neck or shoulder area. You can use ready-made goulash or any boneless piece. Cut the meat into small pieces, approximately 3 x 4 centimeters.

3. Chop the carrots into thin strips or circles. If you want the dish to look more impressive, you can use curly cuts.

4. Cut the onion into rings, not very thin, so that there is no excess juice. The amount of vegetable should be approximately the same as meat.

5. Special attention must be paid to the preparation of the main ingredient. The correct preparation largely depends on the type of rice cereal. You can use long grain or round rice - it doesn't matter. It is important that the cereal contains a minimum amount of starch. Since it is quite difficult to purchase special Asian hard rice in a regular store, you need to learn how to use the varieties that are always on hand.

6. First of all, rinse the cereal well: rinse until the water is clean and clear.

7. Since pilaf in the oven with pork takes a long time to cook, the rice should not overcook and turn into shapeless porridge. To do this, you need to remove not only excess starch, but also liquid, which significantly speeds up the cooking process. Place a piece of gauze on a strainer or colander and place the washed rice on it. Leave for a few minutes to allow the cereal to dry thoroughly.

8. Turn on the oven to 180-200 °C and prepare the pots. All that remains is to put all the food in a bowl and send it to the oven for baking. Pilaf in the oven with pork, the recipe for which we will use, can be prepared in two ways: with or without preliminary frying of the products.

9. If you want to cook a tasty, but not very high-calorie dish, then you just need to put all the ingredients in a pot in layers and add water. Grease the bottom of the dish with a light layer of vegetable oil to prevent vegetables and meat from sticking. Start filling the pots with food in this order: onions, carrots, meat, rice. Do not fill the pot to the brim - the last layer should be 3-4 centimeters below the shoulders.

10. Add salt and spices to your taste - you can use a ready-made spice mixture. You can add turmeric, cumin, allspice and barberry separately.

11. The second method will take a little longer. Pour vegetable oil into the pan and start frying in turn: onions, carrots and meat. It is very important that the vegetables and pork are fried separately! Place the products prepared in this way in a pot.

12. Pour in water - it should be a couple of centimeters above the rice.

13. Rinse the garlic in cool water and, without peeling or separating into cloves, place it in the very center.

14. Close the pot with a lid and place in the preheated oven.

15. Pilaf in the oven with pork takes about 50 minutes. During this time, you will have time not only to set the table, but also to prepare a salad to your taste.

16. Remove the finished pilaf from the oven and stir immediately so that the ingredients are evenly distributed.

17. Serve the pilaf directly with the peas when they have cooled slightly.

For garnish, use fresh vegetables, herbs or pickles. Bon appetit!

• When frying pork, try to stir the meat every 2-3 minutes. This will help not only achieve a uniform, beautiful shade of the pieces, but also eliminate the appearance of meat juice.
• Fry onions and carrots separately. The onion should not burn, and the carrots should acquire a beautiful golden brown crust.
• If you are using soft rice, reduce the cooking time by 15 minutes.
• It is better not to use steamed cereal, otherwise the rice will be overcooked.
• Select the number of pots according to the number of servings. If desired, you can use a large ceramic pot, but in this case increase the cooking time by 15-20 minutes.
• You can use any spices and herbs to your taste: ready-made mixture or separately.

If you need to prepare not only a satisfying, but also a beautiful dish, then this recipe will be most suitable. Delicious and aromatic pilaf in a pot in the oven with pork is ideal for treating guests at the festive table.

Wash the pork with cold water, dry with a paper towel and cut into portions.

Fry the meat in vegetable oil over medium heat on all sides until golden brown (about 10 minutes).

Peel the onions and carrots. Cut the onion into cubes and the carrots into cubes. Place the pork in the pot in which we will cook the pilaf, and fry the onions and carrots in the remaining oil in the pan.

Fry vegetables for 5 minutes, stirring occasionally.

Place the fried vegetables in a pot on top of the pork, add pilaf seasoning, salt and pepper.

Add washed rice

and pour in hot water. Cover the pot with a lid and place in an oven preheated to 180 degrees for 50-60 minutes.

The pilaf will be ready as soon as the rice has absorbed all the water, so you will need to monitor the amount of water.

Remove the finished pilaf with pork from the oven, place from the pot on a serving plate, stir and serve.

Bon appetit!