How to cook sweet pilaf in pumpkin

1. Rice for sweet pilaf needs to be sorted, washed, and filled with water. Add salt, cook until half cooked. To do this, just bring the rice to a boil and cook for 5-6 minutes. Turn off the heat and keep it on the stove for a while.

2. While the rice is cooking, cut the top off the pumpkin.

Select all seeds.

If the walls of the pumpkin are thick, then remove a little pulp from the walls. After all the manipulations, you should end up with a pumpkin with a container inside, a kind of saucepan made from fresh pumpkin.

Grease the inside of the pumpkin walls with oil.

3. Combine rice with apple, raisins and pour honey over everything.

Instead of honey, you can add sugar to the filling.

4. Place everything in the pumpkin, add oil, cover with the cut off top.

5. Set the oven to + 190. Send the pumpkin to bake. If it is small, then 50 minutes will be enough. An average pumpkin will need to cook for about 90 - 100 minutes.

Remove the finished khapama and cut into slices.

Sweet pilaf in pumpkin is a sign of a holiday or a festive family feast.

Pumpkin has been used in households since time immemorial.. In Moldova, for example, cucumbers are pickled in pumpkin barrels and they are considered to be more tasty. In Central Asia, cereals and grains are stored in large dried pumpkins. In Africa - water and wine.

Vladimir Ivanovich Dal also described pumpkin and bottle pumpkin, and grass pumpkin, and egg capsule, and gourd. And how many names does this vegetable have? "Tebeka, kebebka, kipeka, kabak, kabaka, bukharka, fool"!

Probably, in Russia it would be possible to organize a Festival of Pumpkin Crafts, or a Festival of Pumpkin Vessels. It's no secret that our gardeners are jacks of all trades. And with the current abundance of varieties, varieties and hybrids of this amazing plant, it is not difficult to find a use for the bright fruit in the form of vases, saucepans, pots, boxes, flowerpots.

To denote something unusual, the Japanese have a phraseological unit - “pumpkin horse”. I think the Russians are capable of making other products from pumpkin, and there will be nothing extraordinary about it.
Thanks to its shape, pumpkin gives impetus to the most unbridled imagination. Well, a Russian folk proverb says: millet is not born in a pumpkin, but it is eaten with a pumpkin.

Well, we make an unusual pilaf out of it.

How to cook unusual, tasty pilaf in pumpkin

The peculiarity of pilaf is that it is cooked directly in the pumpkin.. We take products: whole pumpkin, chicken, rice, carrots, onions, salt, pepper, spices, herbs.
The proportion is arbitrary, as it depends on the size of the fruit and the taste preferences of the cook. The pilaf turns out different every time, but always delicious.

Rice must be washed and boiled until half cooked. Cut off the top of the washed pumpkin, which will serve as the “lid” of a disposable “saucepan,” and remove the pulp, leaving a wall approximately 1 cm thick.
Cut the onions, pumpkin pulp (without seeds) into cubes, grate the carrots and fry everything in vegetable oil in a frying pan, or separately.

Chicken's meat cut into small pieces and also fry in vegetable oil, after adding salt and pepper.

Mix boiled but still hard rice, vegetables and chicken, add your favorite spices for pilaf and fill the pumpkin with the mixture. Cover with a pumpkin “lid” and place in the oven at 150-200°C.

How long can a pumpkin stand there? The time depends on the ripeness of the vegetable. Not quite ripe large-fruited or nutmeg pumpkins take 40-60 minutes to cook. Hard bark - from 1 to 1.5 hours.

The pilaf is also soaked with pumpkin pulp from the walls of the “pot”, acquiring a wonderful taste and aroma. You can serve it to each eater along with the “saucepan”, cutting it into portions.

Vegetarian pilaf is also prepared in the same way. using a set of any vegetables. Sweet pilaf with raisins, dried apricots and other dried fruits will also be very tasty.

Main condition- the filling of the “saucepan” must be half cooked before it is placed in the oven.

It's necessary because it takes much longer to cook uncooked rice than the pumpkin pulp left on the sides of the vessel.

Last summer, a pumpkin with the funny name Freckles grew in our garden. This is a variety of small pumpkins that can be eaten when they reach a size of 8-10 cm. We often use pumpkins for portioned “pots” in which we bake vegetables, mushrooms, and omelettes. It turns out very tasty and original.

L. Veprintseva, Chekhov

Pilaf cooked in the oven turns out aromatic and very tasty. Try recipes for cooking pilaf in a cauldron, sleeve, dough, pots.

• Lamb – 300 g
• Rice -1.5 cups
• Boiling water – 2 cups
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 2 cloves
• Olive oil – 2 tbsp. l.
• Salt – 1/3 tsp.
• Peppercorns – 4-5 pcs.
• Bay leaf – 2 pcs.

So, before preparing the pilaf, fill the rice with regular running water. Not the boiling water that is indicated in the ingredients - we will need it a little later.

Cut the lamb into small pieces. If there are veins, remove them. Naturally, pilaf recipes are different and instead of lamb you can safely use pork, beef, chicken or turkey.

Place a pan on the fire, pour olive oil into it and, when it is hot, add the meat. Stirring, fry it until half cooked.

Grate the carrots on a fine grater.

Finely chop the onion.

Place carrots and onions in the pan where the lamb meat was cooked. Fry until golden brown.

Meanwhile, place the meat in a heat-resistant bowl in which the pilaf will be cooked. KhozOboz advises immediately choosing the dishes in which the pilaf can be served on the table. This way you can optimize the cooking process.

Place rice on top of the meat, draining the water first.

Place fried onions and carrots on rice. Salt, add peppercorns and bay leaf.

Pour boiling water over everything. Cover tightly with foil and place in the oven for 1 hour at 180C.

When the time is up, remove the foil and enjoy the magnificent picture: the rice turned out perfectly crumbly.

After trying this cooking method, you will appreciate this simple recipe - pilaf in the oven turns out delicious!

Recipe 2: dietary pilaf in the oven with chicken

• Chicken fillet - 500 g
• Rice (whatever you like) - 350 g
• Carrots - 2 g
• Onion (1 head) - 150 g
• Garlic - 2 teeth.
• Butter - 3 tbsp. l.

We cut the onion into half rings or rings or whatever you like. We grate the carrots (not the Uzbek version - they don’t use a grater). Fry for 2-3 minutes. onion, then add carrots and another 2-3 minutes.

We cut the chicken fillet (whoever likes what size), I have 2x2 cm (don’t think anything else) and add it to the onions and carrots. And fry everything together for another 10-15 minutes over low heat. When it was ready, I used a slotted spoon (allowing the excess oil to drain) to transfer everything into a deep frying pan.

I have a cauldron - an indispensable thing for pilaf. But whoever doesn’t have it, don’t be discouraged. A thick-walled deep frying pan is quite suitable (at this point you can do magic with all sorts of additives to the pilaf, but this is a separate topic). I just add garlic - either finely chop it or crush it in the “apparatus”

Following. Pour rice (well washed, of course) onto the fried onions, carrots and fillet pieces, level it and slowly pour in 1.5-2 cm of water. higher than rice. And put in a preheated oven (200 degrees) for 40 minutes.

The process can be controlled along the way.

If the rice on top is a little dry, it’s not a problem. When mixed, let the pilaf “reach” under the lid.

Recipe 3: pilaf in pots in the oven (with photo)

I very often cook pilaf in pots in the oven, a recipe with a photo of its preparation I want to offer you today. It has many advantages.

Firstly, it is very tasty - fluffy rice, saturated with the aroma of meat and sautéed vegetables, as well as your favorite spices.

And secondly, it is incredibly quick and easy to prepare - you just need to fry finely chopped pieces of meat with vegetables, place them in a certain sequence in a ceramic pot, add dry rice, seasonings and water or broth. This, in principle, is where the cook’s work ends, because then you only need to monitor the preparation of the dish in the oven.

Well, there are a few more points that will tip the scales in favor of this dish: this is the possibility of individual selection of spices in each portioned pot, and the creativity of the presentation, and the fact that such a dish can be taken with you directly in the pot to a picnic, to work or to another place.

An important point is that you need to accurately maintain the proportions of rice and water so that you don’t end up with porridge with meat instead of an excellent dish. Therefore, pay attention to the fact that we put the rice in dry form! And, of course, you need to choose the right type of rice for this dish: from the many options, steamed rice or simply long-grain rice stand out. Such varieties, as a rule, are less starchy, and therefore the rice turns out crumbly rather than sticky.

The recipe is for 1 serving.

• meat (pork, beef) – 150 g,
• onion – 1 pc.,
• carrot root vegetable – 1 pc.,
• long grain rice (dry) – 0.5 tbsp.,
• hot water – 1 tbsp.,
• sea ​​salt or table salt, medium grind, spices and seasonings - to taste.

First of all, we deal with the meat: we clean it of veins and fat. Then we wash and dry with a towel and cut the meat into small pieces.

Cut the peeled onion into thin slices.

Then we peel the carrots and cut them into thin slices or simply chop them on a grater.

In a frying pan heated with oil, fry the meat until golden brown, but do not overcook it so that it does not dry out.

Add onion, carrots, and sauté for another 5 minutes.

Now we put the meat in a clay pot, and cover it with sautéed vegetables on top.

Rice can be pre-washed and then dried. Pour in hot water or broth.

Cook the dish in the oven for about 60-80 minutes at 180 degrees.

Bon appetit!

Recipe 4: pilaf in a sleeve in the oven with pork

If you live on some floor, you don’t have a cauldron and you can’t light a fire on the balcony, but you really want pilaf - cook it in the oven using the culinary sleeve. It will be very tasty. I was taught to cook pilaf this way by friends from Alma-Ata or, as is customary now, Almaty.

• Pork - 350 g
• Rice - 1 glass
• Broth (you can dilute a cube) - 2 cups
• Dill, parsley, cilantro
• Seasoning for pilaf
• Seasoning for meat
• Turmeric
• Medium onion - 2 pcs.
• Carrots - 1 pc.
• Fat (butter, lard, margarine) - 1 tbsp. spoon

For pilaf we need to take the meat pulp, cut into pieces. I have pork. There is no need to cut it very finely; the meat may end up dry.

Add 1 teaspoon of pilaf seasoning, half a teaspoon of turmeric and salt to the broth. If you use a bouillon cube, it may already have salt in it, so salt carefully.

Wash the rice well. Cut the carrots into pieces.

Salt and season the meat and fry in fat. Add the chopped onion and stir-fry for a few minutes until the onion becomes soft.

We tie a culinary sleeve on one side and place it on a baking sheet. Carefully pour the prepared broth with seasonings, rice on top, then carrots and meat with onions.

We tie the sleeve on the other side and make 2-3 punctures with a needle in the upper part. Place the baking sheet in an oven preheated to 180 degrees for 30 minutes. Let's turn off the oven, but we can keep the pilaf in it for another 15 minutes.

Cut the sleeve at the top and sprinkle with chopped herbs.

Bon appetit!

Recipe 5: how to cook pilaf in the oven

Beef gives any hot dish a special meaty taste and aroma. It goes well with cereals and is often used to prepare pilaf and other rice dishes. Since the meat is a little tougher than lamb or chicken, it is best to cook beef pilaf in the oven. A heat-resistant glass pan, cauldron or ceramic pot is suitable for this purpose.

Since the temperature in the oven is distributed evenly, the meat turns out very soft, while the grain part remains crumbly. According to this recipe, pilaf with beef is not greasy, but at the same time very tasty and satisfying.

• Beef - 300 g
• Carrots - 1 pc.
• Onion - 2 pcs.
• Rice - 1 glass
• Water - 2 glasses
• Garlic - 5 cloves
• Vegetable oil - 50 ml
• Seasonings and spices - to taste
• Salt - to taste

Rinse the rice well and add a small amount of water. Leave the cereal to swell for 10-15 minutes - during this time you will have time to prepare the meat and vegetables.

Rinse the beef well and place in a colander to drain excess water and dry the meat a little. You can blot with a paper or waffle towel.

Cut the prepared meat into medium pieces, removing excess fat and tough veins.

Pour vegetable oil into a cauldron and heat on the stove until a light smoke emerges. Place pieces of meat in heated oil and fry well over high heat.

Fry the meat on all sides until a light brown crust appears.

Peel the onions and cut into rings.

Add chopped onion to the meat.

Fry onion rings until soft.

Peel, wash and cut medium-sized carrots into thin strips.

Add the carrots to the meat and onions and continue frying for a few more minutes.

There is no need to fry too much - the carrots and onions should become softer and acquire a light golden hue.

Delicious crumbly beef pilaf in the oven can be prepared not only in a cauldron, but also in ceramic pots. In this case, fry all the foods in order in a frying pan: meat, onions, carrots. After this, carefully transfer the food into pots along with the oil in which the food was fried.

Drain any water that has not been absorbed from the rice and place the grains in a strainer to drain off any excess liquid.

Place rice on top of meat and vegetables.

At this stage, you can add any spices and herbs to taste, add salt and mix well.

Smooth the surface with a spoon or spatula and carefully pour in water.

Rinse the head of garlic, dry it and divide it into cloves (without peeling). For this amount of food, 5-6 medium-sized cloves will be enough.

Place the garlic cloves on top, cover the casserole with a lid and place in the oven for 60 minutes. On a note! If you are preparing pilaf in a cauldron, you need to preheat the oven to +180 °C and pour boiling water over the food. If you are cooking in a ceramic pot, place it in a cold oven and only then turn it on. Otherwise, the pots may crack.

After an hour, turn off the oven and check the readiness of the pilaf. The finished treat can be placed on a flat plate and served immediately. If you cooked in pots, serve the pilaf directly in them.

This beef pilaf recipe is suitable for all lovers of oriental cuisine. Due to the fact that the meat with rice and vegetables is not boiled, but simmered, the dish turns out incredibly aromatic and is ideal for serving at the holiday table.

Recipe 6, step by step: pilaf in pumpkin in the oven

The trick to cooking pilaf in pumpkin is that during baking, all the ingredients will be saturated with the smell and taste of pumpkin, the taste of the pilaf will be simply incredible.

• 1 pumpkin
• pork
• 1 onion
• 2 carrots
• a few cloves of garlic
• spices for pilaf

Cut off the top of the pumpkin and remove the insides.

Cut the meat into small pieces.

Finely chop the onion and carrot.

Fry meat, onions, carrots in a frying pan.

Boil the rice until half cooked.

Mix rice with meat and place in pumpkin. Add salt, spices and garlic cloves. Pour boiling water to cover all the rice, cover with a lid. Bake in the oven at 180 degrees for 1.5 hours.

Recipe 7: pilaf in dough, baked in the oven

Perde Pilavı, which is translated from Turkish as “pilaf under a veil”, or “pilaf under a weir”, or simply pilaf in dough. Well, a very tasty, stunningly beautiful, spectacular and festive dish!

In Turkey, such pilaf is served at weddings, as the rice symbolizes fertility, the raisins of future children, and the crust symbolizes protection and privacy.

Pilaw is served to especially important guests, and of course it is prepared just like that, without any special reason, to pamper yourself, so to speak))) Despite all the fears, it turned out to be quite easy to prepare, and the taste exceeded all expectations!!! I recommend making it and trying it!!! Help yourself!!!

For filling:

• 1 chicken fillet (two halves), or 3-4 chicken thighs
• 1.5 cups rice
• 70-100 gr. peeled almonds
• 50 gr. pine nuts (optional)
• a handful of dried currants “kush uzyumu” (can be replaced with regular small raisins)
• 3 cups chicken broth
• 2-3 tbsp. vegetable oil
• 1 tbsp. butter
• ½ tsp. ground cinnamon
• ½ tsp. ground allspice
• salt to taste

For the test:

• 1 egg
• 3-4 tbsp. natural yogurt
• 50-60 ml. vegetable oil
• 1 tsp salt (without top)
• 1 tsp baking powder
• 2.5-3 cups flour

• peeled and roasted almonds for decoration (quantity as desired, the more the tastier)
• butter for greasing the mold
• a muffin baking pan with a hole in the middle (you can just make it in a round one, but then it won’t be convenient to cut the pilaf, it will crumble)
• natural yogurt (may be with salt and crushed garlic) for serving

Boil the chicken and separate it into small pieces with your hands or cut it with a knife. Strain the broth and measure out 3 cups.

Heat vegetable oil in a deep frying pan and fry almonds until golden. Add pine nuts, fry for a couple more minutes and add rice (pre-washed), stir several times and add chicken, raisins, cinnamon and pepper. Pour in the broth and salt to taste.

Bring to a boil, reduce heat and simmer, covered, until the rice is cooked.

Remove from heat, add butter, stir, cover and let rest.

In the meantime, let's do the dough.

Mix egg, natural yogurt, vegetable oil, salt and baking powder. Add flour in parts and knead into a soft, elastic dough that does not stick to your hands.

Wrap the dough in cling film and leave on the counter for 20 minutes.

After that, grease the baking dish with butter and place pre-roasted almonds on the bottom.
Roll out the dough into a large thin circle and place it in the mold so that the edges hang down a little.

Place rice on the dough, smooth it out and compact it a little.

Cover the top of the rice with dough and pinch.

Bake in the oven preheated to 180-200 degrees for about 25 minutes, until the dough is browned.

Serve pilaf cut into portions with natural yogurt (or yogurt with salt and crushed garlic), fresh vegetables or salad.

Enjoy your meal!

Recipe 8: how to make chicken pilaf in the oven

• Rice 200 g
• Chicken 250 g
• Onion 150 g
• Carrots 150 g
• Garlic 3-4 cloves
• Vegetable oil 50 g
• Salt to taste
• Ground paprika to taste
• Ground black pepper to taste

Cut the onion into half rings. Carrots - into strips.

Cut the chicken meat into small pieces.

Fry the chicken in vegetable oil for 3-4 minutes.

Add carrots and onions. Cook for 7-10 minutes.

Place chicken and vegetables in a baking dish.

Sprinkle rice on top.

Season. Add garlic in peel.

Fill with water 2 fingers above the level of the rice. Place in an oven preheated to 170 degrees for 45-50 minutes.

Mix the finished pilaf.

Recipe 9: pilaf in a cauldron in the oven (step by step)

When cooked in the oven, the rice becomes crumbly, the pieces of meat are very tender, and ground cumin and garlic add a unique taste and aroma to the dish.

• Chicken breast fillet 1.2 kg
• Long grain rice 3 cups
• Carrots 5-6 pcs.
• Onions 2 pcs.
• Garlic 3.5 heads
• Ground cumin 2 tbsp. l.
• Ground pepper 1 tbsp. l.
• Vegetable oil

We wash the rice under warm running water, fill it with cold water and let it stand while we prepare the meat and vegetables.

Wash the chicken breast and cut into cubes.

Cut the peeled onion into 4 parts and cut into strips.

Fry the prepared chicken pieces in a cauldron over high heat until browned.

Then add the onion and fry for 4-5 minutes, stirring.

To make the pilaf golden in color, place the peeled carrots in a blender bowl, add water and grind for several minutes.

Place the chopped carrots and liquid in a colander with a fine mesh to remove excess moisture. Carrots, saturated with water, will not absorb fat when added to a dish.

Peel half the head of garlic and add the cloves to the cauldron. Place the chopped carrots into the meat, mix everything and fry for 10 minutes, stirring.

Pour water over the vegetables and chicken, add salt, ground pepper and cumin, mix.

Spread the rice evenly on top. We wash three heads of garlic, cut off a little of the lower part and insert into the rice.

Add more water so that it covers the rice by one finger, cover with a lid and place in a preheated oven at 200 degrees for 45 minutes.

Take out the finished aromatic pilaf, remove the heads of garlic, mix and serve with vegetable salad and fresh pita bread.

Recipe 10: pilaf with meat and garlic in the oven

Pilaf is a famous dish that is considered national in many countries around the world. As a rule, the basis of pilaf is always rice, and another equally important ingredient is meat - pork, beef, chicken. Instead of meat, they even use fish; legumes can also be added.

Probably, each of us is most accustomed to preparing this dish on the stove, but today we will make pilaf in the oven. It will turn out very tender, juicy and aromatic.

• Garlic 3 cloves
• Meat 400-500 g
• Rice 1 cup
• Salt to taste
• Carrots 2 pcs.
• Sunflower oil for frying
• Onion 1 pc.
• Seasonings to taste
• Water about 3 glasses
• Ground black pepper to taste

Rinse the rice under running water several times until it is clear. Pour in water and leave while the meat cooks.

For pilaf we use pork; beef or chicken fillet is also perfect. Place pre-cut pieces of meat (about 2x2 cm in size) into a frying pan with hot sunflower oil. Fry over medium heat. If you decide to cook pilaf with chicken, then keep in mind that this meat cooks much faster and you need to fry it in less time.

This recipe just seems complicated. In fact, just a couple of tricks - and you have a dish on the table that causes only one exclamation: “Ah!”

Compound:

1. Fresh medium pumpkin - 1 pc.
2. Beef (veal) - 0.5 kg
3. Onions - 2 pcs.
4. Fresh carrots - 3 pcs.
5. Jasmine rice - 0.5 tbsp.
6. Beef broth - 1 tbsp.
7. Seasonings for pilaf - to taste
8. Garlic heads - 2 pcs.
9. Fresh greens - to taste

PREPARATION:

First, let's choose a pumpkin. It shouldn't be huge or very small. Ideally, the pumpkin should be of such a size that it can easily fit in the oven. Color... The brighter, the more impressive the finished dish will look. And I promise you the effect.

Using a sharp, large knife, carefully cut off the top of the pumpkin. Next is a matter of technology. We need to clear the pumpkin cavity of seeds. Don't leave the walls too thin. In my opinion, the thickness of the wall of the pumpkin pot should be no less than the width of a fingernail. Prepared the pumpkin and set it aside.

Cut the meat into cubes. Small, like the most ordinary pilaf. The meat can be different: beef, veal, lamb, elk. I am listing the meat options that I tried in the presented dish. Fry the meat with spices in a frying pan until golden brown. Add chopped onions and carrots. The more, the tastier. Reduce heat and simmer over low heat until almost done. Pour water so that it completely covers the meat and vegetables. Salt and pepper to taste. Don't forget the seasonings for the pilaf.

In a separate saucepan, cook the rice as follows. For a glass of liquid - half a glass of rice. Salt to taste. It’s as if we were cooking rice as a side dish. In fact, we remove the rice from the stove as soon as it has absorbed all the water. Our rice turned out to be neither boiled nor raw.

Now grease the walls of the pumpkin with a clove of garlic. We put the meat into the pumpkin along with the juice from the stew. Next fig. Don't forget to add a whole head of garlic. Keep in mind that you should add enough filling so that the lid closes easily. And in the future, you could comfortably mix the contents of the pumpkin pot. Before closing the lid, you need to put a sufficient piece of butter into the rice.

Place in the oven for at least 1 hour. Temperature - 180 degrees.

Keep in mind that both stoves and ovens have different characteristics. This is extremely important for cooking. Of course, if you know your oven like the back of your hand, you will not have any difficulties in the process of preparing a dish. But, my advice: don’t throw the dish in the oven! Don't be lazy to watch the process! Don't be distracted from the sacrament! In my case, the oven is electric. I know when a dish is ready by the aroma coming from the kitchen. In the case of pumpkin pilaf, the flavors are so strong that you can't go wrong. This pilaf tastes far from the usual version.

Before placing the dish into plates, thoroughly stir the contents of the pumpkin. Place the pilaf along with the pumpkin pulp. It is steamed, aromatic and easy to take with a spoon along with pilaf. Garnish the dish with herbs...

The aesthetic pleasure of contemplating this magnificent pumpkin pot matches the taste of its contents.

BON APPETIT!

I’ll show you the recipe for this pilaf now. The dish is delicious, unusual, definitely worth a try.

• Beef fillet - 500 gr.
• Pumpkin - 0.5 kg.
• Onions - 1 pc.
• Carrots - 1 pc.
• Rice groats - 2 cups.
• Salad oil - half a glass.
• Spices - 1 tsp.
• Salt - to taste.

How to cook pilaf with pumpkin:

Half an hour before the start of cooking, you need to prepare semi-finished products. Cut the pumpkin and meat into cubes of the same size.

Cut carrots and onions into cubes and quarter rings. Although this shredding option is not required, you can cut in the way that suits you best. Wash the cereal several times.

In a large frying pan or cauldron, first fry the pieces of meat with pumpkin for 10 minutes, remembering to stir occasionally. Then add the rest of the vegetables, salt and seasonings, and fry all the ingredients together for 10 minutes, still stirring occasionally.

Pour water 1 cm above the zirvak and cook over high heat until the base appears on the surface. It is better to pour boiling water - this will shorten the cooking time. The liquid should completely cover the food.

After this, rice cereal is loaded. For a more successfully cooked dish, pour 0.5 cm above the level of the rice. On a high flame, wait for the moisture from the top to boil away and reduce the heat! Close the dish and simmer for 15 minutes over low heat.

Turn off the stove and do not open it for 10 minutes. After this time, mix and place into plates. Your pumpkin pilaf is ready!

Bon appetit!

Pilaf with pumpkin from Stalik Khankishiev

Let's start by preparing semi-finished products:

• Onion - 2 pcs.
• Carrots - 2 pcs.
• Rice cereal - 2 cups.
• Salad oil - half a glass.
• Seasonings - 1 tsp.
• Salt - to taste.
• Barberry - 15 pcs. (dried berries).

We cut the vegetables as is customary for pilaf. Onion half rings and carrots in strips. We started frying the onion in hot oil for 10 minutes, then together with the carrots for another 5 minutes.

Those who wish add turmeric or saffron at this very moment. It wouldn't hurt to add barberry. Season with spices and salt. Pour a glass of boiling water (approximately). And continue cooking on medium heat for 10 minutes.

This recipe is also called pilaf with pumpkin and dried fruits, because at this time dried apricots with raisins and other dried fruits are added. Pumpkin also does not stand aside and follows dried fruits. Lovers of sweet pilaf will appreciate this recipe.
Immediately load the washed rice cereal and pour enough boiling water to rise 0.5 cm above the level of the rice.

After loading the rice, wait until the water evaporates from above and, reducing the gas pressure to low, close the cauldron.
Leave to simmer for 20 minutes. Then do not open the dishes for 10 minutes. Only after 10 minutes, mix and put into plates.
Don't forget about!
Bon appetit!

This pilaf can be prepared not only with rice, but also with other cereals, which I have already written about on the site. And also choose meat - with beef, pork, lamb or chicken, which also turns out very tasty!

Pilaf in pumpkin

This pumpkin pilaf differs from others in that it is prepared directly in the melon culture itself (pumpkin). Undoubtedly, it is tasty and unusual.

This recipe includes:

• Whole pumpkin - 1 pc. (medium size).
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Rice groats - 2 cups.
• Vegetable oil - half a glass.
• Garlic - half a head.
• Spices - 1 tsp.
• Salt - to taste.
• Butter - 30 gr.

First of all, you need to scrape out the washed pumpkin so that the walls are no thicker than 1 cm.

Then the rest of the raw materials are prepared. Onions and carrots are chopped, garlic is peeled only from the husks and rhizomes. Rice grains are washed thoroughly. The meat is not cut into large pieces. Rice must be boiled in advance until cooked.

Zirvak is prepared in a frying pan or cauldron. Fry meat with spices, onions and carrots in heated oil for 20 minutes. First meat - 10 min. Then, together with onions and carrots, for another 10 minutes.

Turn on the oven and while you are stuffing the pumpkin, the oven will preheat to 180 degrees.
First, put a layer of zirvak into the pumpkin, top it with rice and half a head of garlic, butter and season with salt.

Cover with an improvised lid from the top, secure with toothpicks and place in the oven for an hour.

After a certain time, take out the pumpkin, carefully mix the contents and place in plates, or place in a flat dish and cut.

A tasty and nutritious dish is ready to eat. Anyone can prepare this pilaf with pumpkin in a slow cooker, you just need the “Baking” mode and a temperature of 180 degrees. Vegetable pilaf can be cooked not only in the oven, but also on the stove in a tightly closed cauldron over medium heat.

Bon appetit!

You yourself understand that this is not the last recipe in the world for preparing such food. I can’t describe everything here! You can also use pumpkin mass in cooking, that is, minced vegetables from pumpkin. There are many options for preparing this dish. Each person comes up with their own cooking methods.
There is another video recipe in stock that may interest you