Very difficult. This dish is obtained very rarely, because many simply do not know the secrets of its preparation. Today I will share recipes that are popular with all my friends. First, you need to choose the best variety of rice, because the result depends on its quality. To cook pilaf in the oven or on the stove, you should buy only steamed cereal. It does not boil too much and does not stick together. How many times have I tried different types of rice, but I still choose expensive and high-quality ones. No matter how good and experienced a housewife you are, pilaf will not turn out appetizing from a low-quality product. The next important point is that all ingredients should be added in the correct order, this will add the right taste to the dish.

How to cook pilaf in the oven

The very first thing I do is turn on the oven at 180 o C and then prepare the food. We will need the following ingredients:

Premium parboiled rice;

Pork or chicken meat;

Carrot;

Onion;

Spices, salt;

Sunflower oil;

Tomatoes (bell pepper);

Garlic, fresh herbs.

Preparation

Cut the meat into small pieces. Sprinkle salt and spices on top. Rub everything thoroughly and leave for half an hour so that the meat absorbs the spices. Fry carrots and onions in a frying pan in sunflower oil. I always sprinkle my roast with black and red pepper. This adds a spicy kick to the dish. Pilaf in the oven is the most delicious dish. Pour water into a special dish designed for the oven and place our meat. Add some of the fried food on top, then pour in the washed rice and lay out the rest of the sautéed vegetables. All this should be completely covered with water. Place in a preheated oven for 45 minutes. Under no circumstances should the dish be stirred. While everything is preparing, we clean one head of garlic from dirt and rinse it under running water, and divide the second head into cloves. Cut bell peppers or tomatoes into thin pieces. We take out our pilaf. Place the rest of the ingredients on top (garlic cloves, tomatoes and bell peppers). In a separate pan, cook the head of garlic in a small amount of water for 10 minutes. After the pilaf is ready, pour the resulting broth into a saucepan with rice and mix everything thoroughly. Let it cool, then sprinkle everything with fresh chopped herbs and serve. Our pilaf in the oven, the recipe for which I came up with, is ready! Bon appetit!

Another recipe

The first pilaf is very tasty and appetizing, but sometimes there is simply not enough time to prepare everything so carefully. So I decided to try a new recipe that doesn't require much effort. Quick oven pilaf is also a very good dish for the whole family. Often my loved ones order it just a few hours before dinner. But I always manage to cook it on time. So, we must boil our meat in a large container along with carrots and onions. At the very end, you can add chopped garlic, spices, salt and tomatoes. After all the water has evaporated, add sunflower oil and fry everything until golden brown. Place everything in a deep bowl, pour rice on top and fill with water. Close the lid and cook our pilaf in the oven for one hour. Then we take it out, mix everything thoroughly, sprinkle with herbs and serve. It turns out to be a very savory dish for the whole family.

Pilaf can be prepared in different ways. I like the pilaf that comes out in the oven. The rice is so fluffy, it doesn’t stick together and doesn’t turn into porridge, in general, no problems;) The main thing is to find a suitable container with a lid that can be used for cooking in the oven.

The meat I took was pork, the pilaf would be just as good with lamb or beef, take the meat to your liking. More carrots and onions, the pilaf will only taste better. And also don’t forget about garlic, barberry and turmeric, the pilaf will turn out amazing, golden and very aromatic!

You can cook pilaf with pork in a glass bowl in the oven, like I did.

So, to prepare pilaf in the oven, prepare pork, onions, carrots, sunflower oil, long-grain rice (basmati is a thing!), garlic, water, turmeric, barberry, salt.

Cut the meat into large pieces, add salt and fry on all sides in sunflower oil. Cut the onion into half rings, grate the carrots (with a coarse grater).

Transfer the meat to an oven-safe dish. Pour more oil into the pan where the meat was just fried and fry the onions and carrots.

Place the fried vegetables in an even layer on the meat, do not mix! Wash the rice, peel the garlic and crush each clove with your palm.

Spread the rice over the meat and vegetables in an even layer, do not mix. Stick garlic into rice and sprinkle with barberries. Dissolve salt and turmeric in just boiled water (500 ml).

Pour the resulting salty yellow water over the rice with meat and vegetables.

Pour in the remaining boiling water (about another 500 ml) in a thin stream so as not to disturb the integrity of the layers, close the dish with a lid and place in the oven, which is preheated to 180 degrees. When the rice is ready, which will take about an hour, the bowl of pilaf can be removed from the oven.

Loosen the pilaf with a spoon, or stir and serve.

Fragrant, crumbly and golden - this is how the pilaf turned out in the oven, try it and enjoy;)))

And bon appetit!!!

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.

Meanwhile, while the meat is simmering in the frying pan, prepare the vegetables.

Peel and wash the onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.

When the liquid has drained from the meat, fry it well until it is slightly browned, then add the onion and fry for about 5 minutes.

Season the meat well with salt and pepper and add a mixture of natural seasonings. When the meat and vegetables are well fried, you can turn off the gas.

Place the resulting mixture from the frying pan into a cast iron pan (choose one that is not thin). Place garlic here, whole cloves peeled.

Drain the water from the rice and spread it over the entire diameter of the pan.

Lightly salt the top.

Pour in water until it is about two fingers higher than the rice (about 3 cups of water).

Cover the pan with a lid or foil, then the pilaf in the oven will not dry out on top and will turn out quite soft. Place everything in an oven preheated to 180 degrees and cook for 1 hour.

Step-by-step recipes for cooking pork pilaf in the oven: classic, with Basmati rice, spicy, with bell pepper, with apple

2018-03-06 Irina Naumova

Grade
recipe

3071

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

11 gr.

Carbohydrates

23 gr.

235 kcal.

Option 1: Pork pilaf in the oven - classic recipe

To prepare a tasty, satisfying and aromatic one, you need to make zirvak correctly - a mixture of onions, carrots and meat with spices - choose steamed long-grain rice, so the pilaf will turn out crumbly. There are a few more secrets, we will tell you about them. First we will prepare classic pork pilaf in the oven. It is better to take meat with a small amount of fat.

Ingredients:

• 1/2 kg pork pulp;
• 300 grams of steamed rice;
• 2 carrots;
• 2 onions;
• 1 head of garlic;
• 1 tbsp seasoning for pilaf with cumin;
• 20 ml grow oil;
• 1 teaspoon table salt;
• 1/2 teaspoon black pepper.

Step-by-step recipe for pork pilaf in the oven

We take boneless pork; fat is allowed, but there should not be too much of it. Wash a piece of pork, dry it, cut into small pieces. If there are films and cartilages, we cut them off. We leave the fat so that the pilaf is juicy.

Since we are preparing pilaf in the oven, we need a large, heat-resistant form. You can put a cauldron, a patch, a roasting pan, or a baking dish in the oven. The main thing is that the pilaf fits.

Pour oil into the bottom, first place the cauldron or mold on the stove.

While the container with the oil is heating up, peel the onion and cut into thin half rings. We put it in a cauldron and start frying.

Peel the carrots with a vegetable peeler and grate them coarsely. Add to the onion, mix and continue preparing delicious zirvak.

Add chopped meat to vegetables. Fry until golden brown.

Without dividing the garlic head into cloves, we peel the top layers of the husk. Pour spices into the zirvak and mix.

Rinse the rice and place it in a cauldron. Place a head of garlic in the center.

Now you need to pour boiling water so that it covers the rice by two fingers on top. We don't mix anything.

Close the lid. Preheat the oven to 180 C. Place a baking sheet in it and a cauldron or pan with pilaf on it.

You need to check in half an hour. If the water is gone, add another glass and using a spoon, carefully, without stirring, pierce the pilaf to the very bottom in different places. This way the water will go down and the rice will steam well.

The total simmering time in the oven is about an hour. During this time, the rice will cook, all the water will evaporate and the pilaf will turn out crumbly.

When ready, remove the cauldron or pan from the oven, remove the head of garlic and stir the pilaf. Close the lid and let it brew for another fifteen minutes, and then call everyone to the table.

Option 2: Quick recipe for pork pilaf in the oven

In order for the pilaf to be crumbly and cook quickly, we will take Basmati rice. It is ideal for pilaf. For spices, we definitely use turmeric, barberry and cumin.

Ingredients:

• 500 g pork;
• 150 grams of onion;
• 150 g carrots;
• 350 grams of Basmati rice;
• 6 cloves of garlic;
• 1 liter of water;
• 1 teaspoon turmeric;
• 1 teaspoon cumin;
• 1 teaspoon barberry;
• 100 ml grow oil;
• 1 teaspoon table salt.

How to quickly cook pork pilaf in the oven

Now we will prepare pilaf in a heat-resistant glass form with a lid.

Let's start with the meat. It needs to be rinsed, cut off excess fat, and leave a little for juiciness. Cut into pieces and place in a deep frying pan. Pour in oil and put on fire.

Fry the pork until nicely browned.

Peel all the onions and carrots. Cut the onion into thin quarters, grate the carrots coarsely. Add vegetables to the meat and fry everything together until the vegetables are golden brown.

So, the zirvak is almost ready. Peel the garlic, separating it into cloves. Press each clove a little with the edge of a knife or your palm, so it will release more flavor. Add them to the meat and sprinkle with all the spices. Mix and transfer to our form.

Rinse the rice and distribute it in the form without mixing with zirvak.

Fill all the ingredients with water and close the mold with a lid.

Preheat the oven to 180 C and cook the pilaf in the oven for an hour.

At the end, remove from the oven, stir and close the lid back - let it sit for a while.

Serve on the table directly in the form on a stand, everyone will help themselves to a portion of tasty and aromatic pilaf.

Option 3: Spicy pork pilaf in the oven

This time we will prepare pilaf with “spark”. Add a small chili pepper, maybe half. The pilaf will be aromatic, slightly spicy and spicy.

Ingredients:

• 500 g pork;
• 400 grams of rice;
• 3 carrots;
• 3 onions;
• 1 chili pepper;
• 2 heads of garlic;
• 1 teaspoon barberry;
• 1 teaspoon saffron;
• 1 teaspoon cumin;
• 1 teaspoon turmeric;
• 1 teaspoon salt.
• 150 ml grow oils.

Step by step recipe

We will cook in a cauldron. We put it on the fire and pour the specified amount of oil.

While the container with the oil is heating up, peel and cut the onion rings into quarters. As soon as a light smoke comes from the oil, place the onions in the cauldron.

While the onion is frying over medium heat, wash and cut the pork into pieces. Add to the onion and fry everything together until golden brown, and the inside of the meat should remain slightly damp.

Peel the carrots, rinse and cut into strips, do not grate. Add to the cauldron, stir and fry everything together for another ten minutes.

As soon as the carrots soften and the butter fat turns orange, fill the cauldron with water so that there is more water than ingredients per centimeter. Salt and add all the spices except cumin.

Close the cauldron with a lid.

Preheat the oven to 160 C, set the cauldron with zirvak for an hour.

Sort and rinse the rice. Peel the garlic heads without separating the cloves.

We check the cauldron in the oven, the water has almost evaporated. Place a pepper pod there and add rice without stirring. Press in two heads of garlic and add water so that it covers the rice by two centimeters. Close the lid and put it back in the oven.

When half of all the water has evaporated, make shallow furrows crosswise and sprinkle cumin into them. Put the lid back on and continue to simmer in the oven. Reduce the temperature to 100 C. Time it for half an hour.

After the specified time, remove the cauldron from the oven. Remove the heads of garlic, stir and remove the pepper pod.

Cover the pilaf with a lid and let it brew. Although, your family probably already smells the aroma and can’t wait to try your pilaf.

Option 4: Pork pilaf in the oven with bell pepper

Let's add sweet pepper to the pilaf; it will add juiciness and diversify the taste. Before cooking in the oven, we mix the zirvak with rice immediately, and not at the end, when everything is ready. It turns out very tasty.

Ingredients:

• 300 g pork;
• 250 grams of rice;
• 500 ml water;
• 3 onions;
• 3 carrots;
• 1 head of garlic;
• 1 bell pepper;
• 40 ml grow oil;
• 40 g oil drain;
• 1 tbsp pilaf seasoning;
• 1/2 teaspoon curry;
• 5 peppercorns;
• 1 teaspoon table salt.

How to cook

Sort and rinse the rice in several waters. Place it in a bowl and pour boiling water over it. Let it sit for half an hour.

Then drain the water and rinse again, draining all excess water.

Rinse the pork and cut into medium portions.

Pour vegetable oil into a frying pan and place on fire. First, fry the pork pieces until golden brown. Remove from heat.

Peel the onion and cut into half rings. Peel the carrots, wash them and grate them coarsely, add them to the bowl with the onions.

Peel the garlic, lightly crush each clove with the flat side of the knife.

Peel the sweet pepper from seeds, wash and cut into medium strips.

Place the frying pan on the fire. You can fry vegetables in the same oil as pork. They just need to be lightly gilded.

Now put the fried pork and fried vegetables into a cauldron or patch and mix.

Place rice on top. We insert garlic cloves around the entire perimeter.

Pour salt and all the spices for pilaf into hot water, stir and pour it over the rice. Add peppercorns. Mix everything.

Preheat the oven to 180 C, set to cook without covering with a lid. We time it for half an hour.

Now add butter to our pilaf, mix and cover with a lid. Cook for another half hour in the oven.

When everything is ready, remove the container from the oven, evaluate the friability of the rice and close the lid. Let it sit for about ten minutes before serving.

Option 5: Pork pilaf in the oven with apple

An apple is appropriate in pilaf and complements its taste in an original way. It is best to use sweet and sour for the desired contrast. Let's take Jasmine rice. If this is not sold in the store, take any steamed long-grain one. There are a lot of ingredients, you will need a large container to prepare the pilaf.

Ingredients:

• 1 kg pork;
• 1 kg of Jasmine rice;
• 500 grams of onion;
• 500 g carrots;
• 200 ml grow oil;
• 2 heads of garlic;
• 100 grams of apple;
• 1 tbsp salt;
• 1 teaspoon turmeric;
• 1 teaspoon cumin;
• 4 peppercorns;
• 900 ml water.

Step by step recipe

To remove excess gluten from rice, we rinse it and soak it in water for two hours. Then drain all the liquid and transfer it to a sieve.

Rinse the pork, cut off the veins and excess fat, leave a little for juiciness.

Peel the carrots and cut into strips, and the onion into half rings.

Pour oil into the cauldron and heat well over the fire. First we start frying the pork.

As soon as the meat is browned, add the carrots. As soon as it softens, add the onion. Mix everything and fry the vegetables until golden brown.

Pour in all the spices and peppercorns, add half a glass of water and simmer over medium heat without a lid.

Pour in the rice, add the peeled heads of garlic and fill with the remaining water.

Preheat the oven to 200 C. Close the cauldron with a lid and place in the oven. We time it for half an hour.

Wash the apple, cut out the hard middle, cut into thin slices.

After half an hour, we take out the cauldron and place apple slices along the edges of the rice.

Close the lid and place in the oven for another twenty minutes. Reduce the temperature to 160 C.

At the end, take the pilaf out of the oven, remove the heads of garlic and mix everything. Then it should stand under the lid for ten minutes. Now you can try.

Step-by-step recipes for cooking pilaf in the oven with chicken - classic, quick and original options

2018-02-22 Natalia Danchishak

Grade
recipe

6269

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

3 gr.

Carbohydrates

14 gr.

114 kcal.

Option 1. Classic recipe for pilaf in the oven with chicken

Pilaf in the oven with chicken is a simple and budget-friendly way to prepare this dish. Vegetables and meat are half cooked in a frying pan, then combined with rice and baked in the oven.

Ingredients

• stack long grain rice;
• two stacks drinking water;
• half a kilogram of chicken fillet;
• 50 ml sunflower oil;
• 250 g onions;
• salt;
• 10 g seasoning for pilaf;
• carrots - 250 g;
• garlic - head.

Step-by-step recipe for pilaf in the oven with chicken

Wash and pat the chicken fillet dry with napkins. Cut it into portions. Fry the meat in hot oil for five minutes.

Peel the carrots and onions. Chop the vegetables as follows: onion - into small cubes, carrots - into thin strips. Add everything to the chicken and continue to fry, stirring constantly, for about ten minutes under the lid. Turn on the oven at 180 C.

Rinse the rice until clean. Place the cereal in a sieve. Remove the top layer of peel from the head of garlic. Rinse it and dry it.

Place the chicken and vegetables in a deep heat-resistant dish. Place washed rice on top. Salt and season with a mixture of spices for pilaf. Stir. Fill the contents of the mold with drinking water at the rate of two glasses of liquid per glass of rice. Cover the pan with a lid or cover with foil. Place in the oven. Cook the pilaf for approximately forty minutes. Turn off the oven and leave the dish in it for another ten minutes.

To make the pilaf crumbly and tasty, maintain the proportions of cereal and liquid. For one part of rice you need to take two parts of drinking water. It is advisable to pre-soak the chicken in cold water for two hours.

Option 2. Quick recipe for pilaf in the oven with chicken

Pilaf in the oven can be cooked in a heat-resistant form, pots or on a baking sheet. Thanks to this method, the dish turns out to be dietary, since a minimum of fat is used.

Ingredients:

• eight chicken thighs;
• spices;
• rice cereal - 300 g;
• salt;
• one carrot;
• 20 g mustard;
• four onions.

How to quickly cook pilaf in the oven with chicken

Rinse chicken thighs under running water. Remove the skin and separate the fillets from the bones. Cut the meat into small pieces. Place it in a deep bowl, lightly salt and add mustard. Mix well.

Peel the onions and carrots. Wash the vegetables. Cut the carrots into slices and then chop into strips. Chop the onions into quarter rings.

Measure out the required amount of rice cereal. Rinse it under running water and boil until half cooked. Place on a sieve and cool. Place vegetables with chicken and rice in a baking dish. Mix the ingredients and fill them with water so that its level is just above the rice grains. Salt and season with spices.

Place the fillet and remaining chicken bones on top. Cover the mold with a lid and place in the oven, preheating it to 180 degrees. Cook for about half an hour.

Stir the pilaf only after it is ready. To prevent rice from sticking, rinse it by changing the water until it runs clean.

Option 3. Pilaf in the oven with chicken and dried fruits in dough

An original recipe for pilaf with chicken in the oven, which is cooked in dough. Dried fruits will make the taste of the dish richer and more interesting. The dough in which the pilaf was baked can be used instead of bread.

Ingredients:

• one chicken carcass;
• nuts;
• half a kilogram of puff pastry;
• dogwood;
• half a kilogram of rice;
• spices;
• drain butter - 300 g;
• milk;
• a glass of dried fruits;
• red bell pepper;
• onion head;
• 50 g each of wheat and corn flour.

How to cook

Wash the chicken carcass, dry it with a disposable towel and chop it into pieces. Separate the fillet. Place the bones in a saucepan, fill with drinking water and simmer the broth over low heat. From the moment of boiling, remove the foam. Cut the fillet into pieces. Chop the peeled onion into quarter rings. Cut the sweet pepper into thin strips. Fry the fillet with vegetables in melted butter. Salt, pepper, season with spices.

Wash dried fruits and pour boiling water over them. Strain the chicken broth and dilute it with milk in a one to one ratio. Wash the rice and soak in cold water for an hour. Boil the cereal in broth with milk until tender. We put it in a colander.

Dust the table with a mixture of two types of flour. Roll out the puff pastry so that the layer completely covers the inside of the cauldron, and the edges hang over the sides. We coat the bottom and walls of the cauldron with oil and lay out the dough, which we also grease with oil. Pour in the boiled rice, smooth it out and pour in the melted butter.

Squeeze out the dried fruits and place on top of the rice. Then lay out the fried fillet with vegetables. We wrap the overhanging dough and carefully fasten it. Grease with oil and place in an oven preheated to 180 degrees for forty minutes. Turn the finished pilaf upside down onto a dish, cut it into pieces and serve, sprinkled with crushed nuts and dogwood.

If the rice sticks together during cooking, place it in a sieve and rinse under running cold water. Leave for a while to get rid of excess liquid.

Option 4. Pilaf in the oven with chicken and vegetables

Pilaf with chicken cooks much faster than with other types of meat. Thanks to the addition of vegetables, the dish turns out tasty, light and healthy.

Ingredients

• three chicken breasts;
• two glasses of chicken broth or drinking water;
• a glass of long grain rice;
• spices for pilaf;
• bulb;
• salt;
• carrot;
• a glass of frozen or canned peas;
• ½ cup sunflower oil.

Step by step recipe

Peel and wash the vegetables. Chop the carrots into thin slices. Chop the onion into thin feathers. Heat vegetable oil in a frying pan, add vegetables to it and fry, stirring, for ten minutes.

Wash the chicken breasts and pat dry with napkins. Rub the meat with a mixture of salt and black pepper. Transfer the roasted vegetables to a baking dish. Sprinkle green peas on top and smooth out.

Rinse the rice grains, changing the water constantly. Scatter the cereal over the vegetables. Season everything with spices and lightly salt. Place the washed chicken legs on top.

Carefully pour the contents of the mold with two glasses of drinking water. Cover the pan with a sheet of foil and fold the edges tightly. Poke it with a toothpick in several places. Place in a preheated oven. Cook at 170 C for an hour. Remove the finished pilaf, place the chicken on a plate, stir the rest and place on the dish. Place pieces of meat on top.

In addition to the above vegetables, you can add any others at your discretion.

Option 5. Pilaf in the oven with chicken and mushrooms

Pilaf with chicken and mushrooms is a hearty and flavorful dish. The ingredients, languishing in the oven, are saturated with the aromas and tastes of each other, thanks to which the pilaf has a rich taste.

Ingredients:

• chicken breasts - three pieces;
• kitchen salt;
• round rice - a glass;
• sunflower oil;
• cumin;
• large onion;
• curry;
• large carrot;
• allspice - three peas;
• champignons - 200 g;
• garlic - head.

How to cook

Wash the chicken breasts, pat dry with napkins and cut into slices. Clean it of skin and films. Place in a plate, season with curry and mix well. Place the chicken in the hot oil and simmer, stirring regularly, until browned on all sides.

Finely chop the peeled onion and carrot and add to the pan with the meat. Continue simmering for another ten minutes.

Peel, rinse and dry the mushrooms. Cut them into quarters and add to the rest of the ingredients. Stir and continue simmering for ten minutes.

Place the meat with vegetables and mushrooms in a fireproof dish. Remove the top husk from the head of garlic, wash it and place it entirely in the mold. Season everything with spices and salt. Place washed rice on top. Fill everything with water so that its level is three centimeters above the cereal. Cover with a lid and place in a preheated oven for forty minutes.

Do not rinse the champignons for a long time, otherwise they will absorb a lot of water and give it away during frying.