Cooking pork pilaf at home: cooking secrets, step-by-step photo recipe. Delicious pork pilaf recipe with step by step photos

Pork pilaf

“Pilaf Summit”: pilaf recipe from Vasily Emelianenko

600 g pork
1.5 cups rice
3 glasses of water
2 onions
2 carrots
salt and black pepper to taste
5 cloves garlic
pinch of saffron
1 tbsp. spoon of melted fat
1/4 cup vegetable oil
1 tbsp. spoon of barberry
fresh herbs

How to cook pilaf with pork:

Onions and carrots should be peeled, the first cut into half rings, and the second into large strips.
Melt the fat in a cauldron (or deep thick-walled pan), add vegetable oil to it and warm it up a little. Place vegetables in a cauldron and fry them over medium heat until golden brown. When they are ready, they should be transferred to a plate using a slotted spoon.
Place pork cut into large pieces into a cauldron. The meat must be fried until almost done, stirring from time to time and making sure that it does not burn.
While the pork is browning, you need to make the rice. Place it in a bowl, add cold water and leave for 15–20 minutes. After this, wash thoroughly, changing the water at least 6 times - this will make it even more crumbly.
When the meat is almost ready, add salt and pepper to taste and stir. Then place the rice on top, spreading it in an even layer, and top it with fried carrots and onions. After this, stick the unpeeled garlic cloves into the rice, making a small cut on them. Season well with salt and sprinkle with barberries and saffron. And only after that fill everything with water.
The pilaf should be brought to a boil, then reduce the flame, cover with a lid and cook until the water has completely evaporated. When the latter becomes small, pierce the rice in 3-4 places with a fork. The cauldron with the finished pilaf should be wrapped in a blanket, leaving for about 20–30 minutes for the dish to finish cooking. Then mix the pilaf, place on plates and serve, sprinkled with herbs.

Secrets of the Oriental Mistress

You can also add dried fruits to pork pilaf - they will make the dish bright, beautiful and even more tasty. When preparing pilaf, a glass of a mixture of dried apricots, raisins and prunes must be steamed with boiling water, then washed and cut. Spread the dried fruit over the meat before sprinkling over the rice.

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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.

Pilaf recipe with classic pork

This is a quick recipe for pilaf with pork. Real Uzbek pilaf is always prepared in a cauldron; fresh or self-dried barberries are used, and its basis is lamb. But if you don’t have a cauldron, you don’t grow barberries, you can’t buy lamb in the nearest store, but you want pilaf, you can cook this pork dish in an ordinary saucepan. The recipe that I bring to your attention is very simple and does not require long preparation, but nevertheless, the pilaf “in a hurry” turns out to be tasty and satisfying. So, here is the recipe for how to cook pork pilaf.

For this dish you will need the following products:

1. rice (I prefer long grain) – 300 g,

2. pork – 0.5 kg,

3. carrots – 1 pc.,

4. onions – 2 pcs.,

5. salt - to taste,

6. seasoning for pilaf (with barberry) – 2 tbsp. spoons (without a slide),

7. vegetable (sunflower or olive) oil – for frying.

How to cook pilaf with pork

Many people strongly recommend adding fresh garlic to pork pilaf, but this applies to the classic version. And for a quick pilaf, dried pieces of garlic, barberry, pepper and other spices that are present in ready-made mixtures are enough.

So, first we cut the meat into small pieces.

Heat a saucepan (preferably one with thick walls), pour vegetable oil into it and add pork. The meat must be salted and fried over high heat for about 5 minutes.

While the meat is fried, you can prepare the carrots: peel and cut them into small cubes.

Then add the carrots to the meat and fry everything together for another 5 minutes.

Peel and cut the onion, add it to the meat and carrots.

Fry for about 5 more minutes.

The rice must be washed, changing the water several times. This is done so that at the end of cooking the rice does not stick together, then the pilaf will not look like porridge.

Add the washed rice to the pan on top of the meat, level it, do not mix. Pour boiling water so that the water level is approximately 1 cm above the rice layer. Simmer pilaf with pork for 20 minutes without stirring.

Ideally, the water should not be completely absorbed into the rice during this time. Therefore, if you notice that the water has evaporated, add more boiling water. Then add the pilaf seasoning and carefully mix the rice and meat with onions and carrots. Simmer for another 5 minutes, and the pork pilaf, the recipe for which we used, is ready.

Of course, it will not be exactly the same as a real Uzbek dish cooked in a cauldron. But pilaf “in a hurry” is aromatic and tasty. It can be prepared for both a family lunch and a holiday dinner. It won't take much time and won't require any special culinary skills.

Try it, you will definitely like it! Well, during fasting, we recommend cooking pilaf with mushrooms.

o-menu.ru

Homemade pork pilaf recipe with photos step by step

How to cook crumbly pilaf in a cauldron on the stove

Cover the bottom of the cauldron with a thin layer of vegetable oil and heat it up. Load in the peeled and finely chopped onions. Fry over moderate heat until soft.
Cut the carrots into thin strips and add them to the onion. Stirring, sauté the assorted vegetables for a couple of minutes.
Let's move on to the meat. After washing and drying, cut the pork into medium-sized pieces, add to the carrot and onion sauté and fry until golden brown, remembering to stir. To prevent the pilaf from turning out dry, it is better to give preference to fairly fatty parts of the pork - in this case, shoulder, brisket, neck, etc. are perfect.
As soon as the meat is browned, sprinkle it with salt, ground pepper, add cumin, turmeric and/or other spices at your discretion, and mix. Pour in about a glass of boiling water (so that the pork is almost completely covered with liquid). We load the heads of garlic into the cauldron, having previously cut off the roots and stem, as well as removing the top layer of husk. Simmer the meat over low heat under the lid for about 30-40 minutes (until soft).
We thoroughly wash the long grain rice, drain the water and add it to the almost finished pork. Gently level with a spoon.
Pour in boiling water, being careful not to damage the layer of rice grains. As a result, the water should be 0.5 cm higher than the rice level. Add a little more salt, set the heat to maximum and bring the liquid to a vigorous boil, do not stir! Immediately cover the cauldron with a lid and keep the rice on maximum heat for exactly 7 minutes.
After the specified time, without opening the lid, reduce the temperature to a minimum and simmer the contents of the cauldron for 12 minutes. To make the pilaf really tasty and crumbly, during the cooking process we do not stir the rice under any circumstances and do not open the lid until the last minute so that all the water has time to evaporate and the rice grains are thoroughly steamed. Freshly prepared pilaf, after removing from the heat, continue to steep for another 10 minutes and only after this time remove the lid and carefully mix the rice with the meat.
We distribute our crumbly pork pilaf into portioned containers and serve. The dish is completely self-sufficient, so no additions are required!

Pork pilaf in a cauldron on the stove is ready! Enjoy a hearty lunch! Enjoy your meal!

This recipe will help you easily prepare crumbly pork pilaf, exactly the kind that is so loved. There are many thousands of recipes for preparing this wonderful dish, and if you don’t know how to cook pilaf with pork, then be sure to try making pilaf according to our recipe. The main feature of the preparation of any pilaf is its two mandatory components: zirvak and part of the cereal. Another special difference between pilaf and other dishes is not what products you use, but the cooking technology. Not many people can make crumbly pork pilaf, but everything is in your hands. For many, pilaf is traditionally prepared from rice and meat. be it pork, beef or lamb. but few people know that pilaf made from sturgeon fish is especially valued. But today we will not go deeper and depart from the pilaf to which we are accustomed and will tell you how to cook pilaf with pork. The cooking time will be approximately 2 hours, the recipe is not complicated and if you follow our recommendations, everything will definitely work out!

Energy value per 1 serving (200 g):

Ingredients:

Pork pulp - 500 gr.
Round rice - 400 gr.
Carrots - 300 gr.
Onions - 200 gr.
Garlic - 4 cloves
Vegetable oil - 100 ml.
Ground black pepper
Turmeric

Pilaf with pork

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You will find a recipe for pilaf with pork in absolutely any cookbook that describes healthy and tasty dishes. Pilaf can be called a classic rice-based dish. You can prepare this dish calmly, without using a special Uzbek cauldron. And the classic taste can be added with a set of seasonings.

Here is a recipe for pilaf with pork that you can’t get enough of the original. The only thing is that this recipe is more aimed at our local residents, because we use pork, not lamb. The ingredients are all well-known and easily available in stores, so pilaf is a common dish. Many European restaurants have long been using pilaf as their dish, and on the menu you can even find several types of recipes for pilaf with pork.

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How to cook: “Pilaf with pork”

Rinse the meat with cold water, peel the vegetables.

Heat some oil in a large saucepan.

Chop the white onion into half rings and place it in a saucepan to sauté. Wait until the onion turns yellow.

Divide the meat into medium pieces and place in a pan, fry for 3-4 minutes.

Then add all the spices and mix the meat with onions.

Pour 2 cups of water into the pan and simmer the meat for about 20 minutes.

Then add the coarsely chopped carrots and cook for another 10 minutes.

Rinse the rice in cold water and place it in a saucepan.

Pork pilaf recipe with photo © Depositphotos

Pork pilaf is a universal dish, and there are many recipes for its preparation. Today the editorial office of tochka.net

will tell you how to prepare pork pilaf according to a classic recipe, which in every national cuisine is supplemented and enriched with its favorite traditional spices.

The main components of pork pilaf are, of course, high-quality meat with fat streaks (it is better to take the neck), rice, onions, garlic, and carrots. The consistency of the meat is more tender than beef and lamb, and therefore your pork pilaf will turn out more tender and tasty.

What to make pilaf from?

The most important components of traditional pilaf are meat, rice, onions and carrots. You can use any refined oil for frying meat and vegetables. Uzbeks, and they are the creators of pilaf, overcook meat and vegetables exclusively in lamb fat. But lamb fat has a smell that not everyone likes, so you can get by with our usual sunflower oil.

The spices that are used in the preparation of traditional pilaf include khmeli-suneli seasoning, barberry, ground pepper, garlic and salt, of course.

Any rice you have in your kitchen is suitable for preparing pilaf. But if you run out of rice, then it is better to buy steamed durum rice. It is this rice that absorbs the broth well, and therefore turns out crumbly and with a rich taste.

Recipe for making crumbly pilaf

First we prepare the base for pilaf from meat, carrots and onions.

Take half as many carrots as meat. Carrots are cut into long thin slices. If you want to speed up the chopping process, take a large Korean salad grater and chop the carrots with it. The carrots should not be finely grated because they should retain their shape at the end of cooking.

Add vegetable oil or fat to a thick-walled frying pan or roasting pan. Its quantity should be sufficient, do not skimp, pilaf should not be dry. Then add the meat and fry it over high heat until golden brown. At this stage of preparing pilaf, it is better not to leave the frying pan at all, since burnt meat will give the pilaf a bitter taste and a not very tasty aroma.
Once the meat is well browned, reduce the heat slightly and add the onion. As soon as the onion becomes soft, add the carrots. When the carrots become limp, make sure they do not break when stirring.
We complete the preparation of the pilaf base by adding spices. Be sure to add salt, black pepper, you can add the Khmeli-Suneli mixture, you can add barberry, and also garlic. Fans of spicy dishes can add a little hot ground pepper to the pilaf. Then add tomato paste or finely chopped fresh tomatoes.

After adding spices, mix everything well. Then pour water into the frying pan so that the water covers all the products 1 centimeter from their level. Cover the pan tightly with a lid and simmer over low heat for half an hour.

It's time to add rice.

Secrets of making fluffy rice

Any rice can be made crumbly. It's just that steamed rice absorbs the broth better.

Be sure to wash the rice in clean water up to 8 times.

Then fill it with cold water. This can be done before preparing the pilaf base to give the rice time to absorb water.

Place the rice in the pan using a slotted spoon to drain off excess water.

Now remember, in order to prepare crumbly rice, and, therefore, crumbly pilaf, the rice should not be boiled in water, but should be steamed.

To do this, turn the heat to minimum under the frying pan and lay out the rice in a heap. Using a wooden stick, make several holes in the slide to allow steam to rise more easily. And close the pan tightly with a lid.

When the rice is completely cooked, turn off the heat, but do not remove the lid, leave the pilaf, as they say, “to finish”, for 10 minutes.

During this time, you can set the table or prepare fresh onions marinated in vinegar, which go so well with pilaf.

When you lift the lid, you will see real crumbly pilaf. Onions should not stand out from the overall dish, but carrots, on the contrary, should be noticeable. Large pieces of meat can now be cut into smaller pieces. Cut it if you want, or you don't have to. After all, it’s the big piece that makes your mouth happy. But most importantly, you must cook the rice fluffy. It should acquire a golden color, a unique aroma and taste.

Now you know how to prepare crumbly pilaf. If you have all the necessary products at home, today you can please yourself and your family with this Uzbek dish, which has taken root so well among us.

Pilaf with pork - a classic recipe

Ingredients:

Pork – 1 kg (neck)
Rice – 1 kg
Onions – 1 kg
Carrots – 1 kg
Vegetable oil - 1 cup
Garlic - 1 head
Seasonings for pilaf - to taste
Salt - to taste

Preparation:

Cut the meat. Cut the carrots into strips, the onion into half rings. Heat vegetable oil until smoking. Holding the lid in your left hand, carefully add the meat in portions, protecting yourself from splashes each time. Cover with a lid and simmer until the oil becomes clear. Afterwards, add vegetables. As soon as the vegetables are a little simmered, add seasoning. Rinse the rice in several waters. Add to vegetables and meat without stirring. Add boiling water 1.5 fingers above the rice. And turn on the biggest fire. As soon as all the water has boiled away and the rice is dry, put whole peeled garlic inside. Put the fire on the lowest setting, sometimes piercing it with a wooden stick and adding a little water to the bottom so that the pilaf does not burn. Simmer for 30 minutes until the rice is ready.

How to cook crumbly pilaf

The crumbly pilaf is prepared as follows:

first, all products (vegetables and meat) are peeled and cut, and the rice is soaked in water;
Next, the carrots are first fried, and then onions and meat pieces are added to it. The ingredients are poured into a well-heated container. Meat and vegetables only need to be fried, not fully cooked. Otherwise, the pilaf will come out dry and tough. The result is a rich broth - zirvak;
Then rice is poured into the prepared broth and seasonings are added. The cereal is poured with salted boiling water on top. When adding rice, the heat decreases and the dish simmers for the time specified in the recipe;
then the container is removed from the heat and stands for some time. After this, the pilaf can be served.

Depending on the recipe, additional recommendations may arise in the technology for preparing this dish. For example, it is forbidden to mix layers of vegetables with meat. The simmering time of pilaf can also be increased after adding rice to the zirvak.

If you need to cook fluffy rice, choose simple recipes that require standard steps. Only after honing your skills on them can you safely move on to more complex variations of pilaf. Follow the above recommendations, and the rice in this dish will always be crumbly.

Since time immemorial, pilaf has been one of the most popular dishes of the peoples of the East. Mentions of it can be found in folk tales and ancient chronicles. It was served as an honorary dish at major holidays, weddings and funerals.

In the 16th century, French chefs tried to prepare pilaf according to the description of travelers returning from Arab countries. However, the experiments ended unsuccessfully, since instead of crumbly pilaf, the result was ordinary rice porridge with meat. It was only in the 19th century that European chefs received the exact recipe for this dish and learned how to cook delicious pilaf. In each country, the preparation of pilaf has its own characteristics and nuances, and over the centuries hundreds and thousands of recipes for this appetizing and healthy dish have accumulated. It is interesting that each cook produces his own unique pilaf, even if the same recipe is used as a basis, however, there are general cooking rules that it is advisable to follow if you want to get a dish close to the original.

How to cook pilaf in a frying pan

Ingredients:

550 ml water;
450 pork;
4 pieces of garlic;
1 onion;
8 barberries;
280 g rice;
2 carrots;
90 ml oil.
Time - 1 hour and 35 minutes.

Preparation:

Wash the meat, clean it, then cut it into bars. Take out a cast iron pan, then place the meat in it and put it on the gas. Turn on low heat and let the liquid evaporate from the product without oil. When the water goes away, add a little oil, then fry the pork until golden brown. After this, add water, but so that the meat is not completely covered. Bring to a boil, close the lid for half an hour, checking occasionally. During this time, peel and rinse the carrots. Next, cut it into strips and set aside. Rinse the rice until the water runs clear. Finely chop the onion, wash and peel it. When all the water in the meat has boiled away, pour in the remaining oil, add carrots and onions.

Simmer over low heat for five minutes, stirring. Add spices, rice, pour in a little more than half a liter of water. Season the future dish and cover for half an hour. Peel the garlic and arrange over the pilaf. Do the same with barberry. Cook for another ten minutes, then let the dish sit before serving.

Regular pilaf - step-by-step recipe with photos on Povar.ru

Description of preparation:

Real pilaf is prepared from lamb and with the addition of many aromatic spices.
But not everyone likes lamb, and it’s not always possible to get good meat. But I want pilaf... So let's make pilaf from our usual pork. And it will also turn out tasty, aromatic and crumbly. Take note of the recipe! Rinse the meat thoroughly and dry it. Then cut into small pieces, about 4 cm.

Peel the carrots and cut them into thin strips, about 0.5 cm thick.

Peel the onion and cut into thin half rings or smaller ones.

It is best to cook pilaf, of course, in a cauldron. But you can do it in a thick-walled pan. Pour oil into a cauldron or pan and heat over high heat. Throw some onion into the hot oil and fry it until dark brown. Then remove the onion from the cauldron.

Place meat in heated oil.

After 3 minutes, stir and continue to fry over high heat to your favorite degree. Some people like lightly browned meat, while others like heavily fried pieces.

The meat is fried, add the onion and stir. Fry for 5-7 minutes. Don’t forget to stir, because we’re cooking over high heat!

Now let's add the carrot strips. Mix everything and fry. Cook until the carrots are browned or soft. Again, as you like.

Now let’s add about one and a half to two glasses of hot water, a teaspoon of salt and seasoning for pilaf. Let it simmer for 15-20 minutes, covered, over medium heat.

Wash the rice thoroughly under running water to remove all the starch from it. To ensure that you get pilaf and not porridge, it is better to take steamed rice. Place the washed rice in a cauldron.

Flatten the rice and add hot water. The liquid should cover the rice by about 2.5 cm. Add salt. Cook without a lid over medium heat.

When the liquid has boiled away and the rice is on the surface, collect it in a small mound. We make several holes with the handle of a spoon to the bottom of the cauldron or pan. And close the pilaf tightly with a lid. Reduce the heat to low and cook for another 20 minutes. Then turn off the heat and let the pilaf sit for another 15 minutes.

Place the pilaf on plates or put it in one large dish. Bon appetit!

Cooking delicious pilaf in a cauldron

Ingredients:

Pork (pulp) - 500 g
Rice (round) - 400 g
Carrots (large) - 3 pcs.
Onions (large) - 2 pcs.
Garlic - 4-5 cloves
Vegetable oil - 5-10 tbsp. spoons
Black pepper, ground

Cooking method:

Wash the pork and cut it into small pieces. Wash the rice and add water. Peel the onion and cut it into half rings. Peel the carrots and cut into strips. Heat vegetable oil in a cauldron and fry the onion. There should be enough oil so that the onions can fry freely. When the onion is fried until golden brown, add the meat and fry over high heat on all sides. Add carrots. Fry for another 10 minutes. Salt, pepper, pour boiling water to cover the top, simmer for 20 minutes over low heat under the lid. Place the garlic cloves evenly on the meat. Drain the water from the rice and pour it on top of the meat. Don't stir. Add enough boiling water to cover the rice. Simmer over low heat, covered, until the rice is cooked (about an hour). If necessary, you can add a little boiling water.

How to cook

Carrots for pilaf must be cut into fairly large strips, or rather into cubes. Although, you can grate it on a coarse grater, but then as a result, the carrots become too steamed, soft and the pilaf turns out more viscous, similar to rice porridge.

Cut the onion into large half rings.

To prepare pilaf, it is better to take pork with fat; cut the meat into medium pieces.

Now that all the ingredients are prepared, you can begin the main preparation of the pilaf. It’s better to cook it in a thick-walled saucepan or cauldron (in my case, it’s a cauldron).

Some people initially pour vegetable oil into the cauldron and drop the meat into it. But, I do it a little differently. I put the meat in a cauldron, put it on high heat and fry the meat, rendering the existing fat from it, and only then pour in the vegetable oil. The meat should be fried until golden brown.

Add half rings of chopped onion to the fried meat. Continue frying for 3 minutes.

Next, add the chopped carrots and fry again for 5 minutes.

The time has come for all the spices, add them to the cauldron, add salt and mix.

Now we place a whole head of garlic in the very center, peeled from all layers of husk except the last one. Place a few peeled cloves of garlic around the edges and add a bay leaf.

Pour hot water into the cauldron - 600 ml (I measured all proportions), and simmer over low heat (with the contents slightly bubbling) for 20 minutes. We need to cook real zirvak for pilaf.

After 20 minutes, remove the whole head of garlic from the cauldron and lay out the steamed rice, which must first be rinsed well in several waters. Place the garlic back into the middle of the rice.

Pour a little more hot water into the cauldron, so that it covers the contents by 3 cm. Pour in the water carefully so that a funnel does not form and the lower layers of pilaf (meat, vegetables) do not float to the surface. To do this, hold a slotted spoon over the cauldron and pour water onto it so that dispersion occurs.

Turn up the heat so that the water begins to boil slightly. Then the oil and fat from the bottom, under the influence of the boiling water, will rush upward and envelop all the grains of rice. When there is practically no liquid left on the surface, cover the dish with a lid and let it simmer over low heat for about 40 minutes.

The rice at the edges cooks much faster than in the middle, so after about 30 minutes, carefully collect the rice from the edges to the middle, forming a mound. In the formed slide we make a depression, all the way to the bottom, hot air will come out through it and all the uncooked rice will be cooked. There are still 10 minutes left and the pilaf will be ready. In fact, look at the readiness of the rice, it may take a little longer.

That's all, delicious steamed rice pilaf with pork is ready. Place it in one large dish, sprinkle with chopped herbs, add fresh vegetables and serve. Enjoy your meal!

Pilaf with pork in the oven

Ingredients:

pork - 1 kilogram;
steamed rice - 500 grams;
water - 750 ml;
carrots - 2 pcs;
onion - 2 pcs;
salt to taste;
turmeric - 4 grams;
ground chili pepper - 2 grams;
cumin - 3 grams.

Preparation:

Wash the rice. Cut the pork into 2-3 cm cubes. Cut the carrots and onions finely. Fry the meat until golden brown. Add the vegetables to the meat and fry for 7-8 minutes. Add salt, turmeric, cumin and chili. Mix. Place the meat and vegetables on a baking sheet or in a roasting pan. Pour the cereal on top and pour boiling water over it. Cover the top of the baking sheet with foil (or a lid if you are using a duck roast). Place in the oven (190 degrees; 55 minutes).

Preparing zirvak for pilaf

Pilaf begins with witchcraft in a cauldron over a zirvak. This is meat + onions + carrots. The ideal meat is lamb, but its absence is fully compensated for by pork or beef.

We cut it into large, matchbox-sized pieces.
Turn the heat to maximum on the stove and place the cauldron.
Pour in vegetable oil and wait for smoke to appear so that it is thoroughly calcined.
If you get a fat tail, throw the cut ones in there, but immediately remove the cracklings as soon as they appear.
Throw half an onion into the hot oil, wait for it to turn brown and remove it with a slotted spoon - the onion neutralizes the taste of lamb fat and flavors the fat.
Place the meat in boiling fat, distributing it evenly in the cauldron. Do not cover with a lid, stir occasionally with a slotted spoon until it turns golden.

While the meat is browning, peel and cut the onion into thick half rings and immediately send it to the meat.

While the onions and meat are frying, peel and chop the carrots. Do not grate under any circumstances - pilaf does not tolerate grated carrots!
We cut the carrots lengthwise into thick layers, and then each one into large oblong bars, so that the taste of each piece can be felt in the dish.
Add the carrots to the meat, which has already browned, and mix thoroughly again with a slotted spoon so that all the ingredients are bathed in the oil.

We keep the carrots in a cauldron under high heat for 5 minutes, then pour some water onto a slotted spoon so that it covers the browned meat and vegetables.

All that remains is to salt the zirvak, add the unpeeled, washed garlic heads straight, hot peppers and spices, cover with a lid, reduce the heat on the stove to low, and leave the meat to simmer until done. If it is pork, then 20 - 30 minutes, if it is beef, then at least 40 minutes.

The lucky person who got hold of fresh lamb should take into account that zirvak with lamb is not stewed at all before adding rice, limiting itself only to the frying stage. The lamb arrives along with the rice.

How to cook pork pilaf in a slow cooker

Pilaf is loved for its rich, rich taste and magnificent aroma. Meat combined with fluffy rice and vegetables will be the highlight of any table.

Option #1

Ingredients:

3 tbsp. l. vegetable oil;
400−500 g pork;
2 medium carrots;
2 medium onions;
2 measuring cups rice;
4 measuring cups of water;
salt, spices to taste.

Product preparation:

Wash and cut the meat into cubes, wash and peel the vegetables. Finely chop the carrots and onions. Rinse rice until clean.

Cooking method:

Place the ingredients in a bowl in the following order: vegetable oil, pork, carrots, onions, rice, salt, spices. To fill with water. Cook in ~pilaf~ mode.

Option No. 2

We suggest preparing a spicy version of this dish, which men will especially appreciate.

Ingredients:

350 ml water
300 g pork (neck)
150 g onions
150 g carrots
150 g basmati rice
50 ml vegetable oil
1 chili pepper
1 head of garlic
3 g anise
salt - to taste

To submit:

parsley (dill) - to taste

Cooking method:

Cut the pork into medium pieces. Peel the onion and then cut into slices. Peel the carrots, then cut into cubes. Lightly pound the chili peppers with the back of a knife. Cut off the bottom of the head of garlic. Fry the pork in a bowl in oil for 1-2 minutes. Add onions and carrots and fry for 1-2 minutes. Add salt. Add anise, chili pepper. Add rice. Pour in water, put a head of garlic on top, then cook for 9 minutes at a pressure of 30 kPa or in the “Grains” or “Rice” mode. Place the pilaf on a plate, garnish with herbs, and serve.

Option No. 3

Ingredients:

Pork (ham, shoulder, neck) 500 g
Onion 250 g
Carrots 250 g
Spices for pilaf 2 g
Vegetable oil 200 g
garlic 100 g
Steamed rice 300 g
Water 500 ml
Coarse salt 20 g

Cooking method:

Pour oil into the multicooker bowl, add pieces of pork and chopped vegetables. Close the lid and run the “Frying” program for 15 minutes. At the end of the program, open the lid, pour out the rice in an even layer, add spices, then fill everything with water. Close the lid and start the “Pilaf” program. At the end of the program, mix everything well.

Option No. 4

Ingredients:

500 g pork;
4 tbsp. l. vegetable oil;
3 measuring cups rice;
spices, salt, tomato paste to taste;
2 cloves of garlic;
6 measuring cups of water;
3 medium carrots;
2 small onions.

Product preparation:

Wash the meat and cut into cubes, rinse the rice and soak in water with spices and salt. Wash and peel the vegetables. Grate the carrots on a coarse grater, finely chop the onion.

Cooking method:

Place the meat in a multicooker bowl greased with vegetable oil. Turn on the “Baking” mode for 40 minutes. Then add onions and carrots to the meat. At the end add garlic and a spoonful of tomato paste. Place prepared rice on top. Pour boiling water and turn on the “Pilaf” mode.

Pilaf with pork is an independent and satisfying dish that requires virtually no additions. You can serve pilaf with fresh vegetable salad or pickled cucumbers and tomatoes. Have you already tried cooking pork pilaf according to our recipes? Share in the comments!

Bon appetit!

Both beef and pork pilaf are not even inferior in gastronomic qualities to the “standard” one.

And if we take into account the relative cheapness of the pork meat used for cooking, then this becomes another compelling argument in favor of preparing pilaf with pork.

And two more thoughts:

1) pork cooks very quickly, almost like poultry

2) the spices typical for pilaf used in the cooking process completely eliminate the characteristic sour taste of this meat.

You can often find recommendations to use steamed rice. Do not do that! It has already completely killed all the beneficial properties of this cereal. There is a much better recipe for pre-processing the main component of pilaf, and about it - in the very first recipe for pilaf with pork in a cauldron.

Option 1: Crumbled pork pilaf in a cauldron on the stove - a classic recipe

The shape of the selected vessel is ideal for pilaf. The only difference from cooking over a fire is that over an open fire the cauldron warms up not only from the bottom, but also from the sides. A similar effect can be achieved either by using a cookware with a thick bottom, or by placing it on a large-diameter burner.

Ingredients:

1300 grams of pork ribs;
a glass of oil;
a kilogram of sweet carrots;
a spoon of a set of spices for cooking pilaf;
bulbs, onions - one kilogram;
garlic;
salt;
kilogram of large rice.

Step-by-step recipe for homemade pork pilaf in a cauldron

When purchasing, ask to cut the ribs into pieces up to ten centimeters long. When starting to prepare pilaf, rinse the pork, cut it into individual ribs, but it is better to leave the paired bones. Completely remove meat and membranes from one rib.

Heat the oil in the cauldron very hot. First, heat the vessel itself, then heat a pinch of coarse salt in it and only then pour in the oil. Place the bare bone into the hot fat and let it boil for a few minutes, then remove the bone and place the pork in the oil.

Acting without fuss, but quickly, you will have time to do everything even without preliminary preparation of products. The rice should be of good quality and not require sorting. Pour the cereal into a colander and place it in a shallow pan, running a thin stream of tap water into it.

Scrape off the skin, rinse and quickly cut the carrots into slices, remove the peel from the onion, and spread into thin ring halves. Occasionally look under the lid and stir the meat; as soon as the fat in the cauldron becomes transparent and the crust on the pork slices begins to brown, add the carrots and onions.

Mix the ingredients in the pot and keep the temperature constant. As soon as the vegetables are slightly simmered, stir in the spices and start with the rice. Change the water in the pan several times, stirring the cereal in a colander, then place it under the stream and hold it suspended for a while. Drain the water from the pan and let the liquid drain from the cereal.

Zirvak (fried vegetables) is ready if the carrots in it have become almost completely soft. We lay out and level the rice over it, place a saucer on the surface and pour boiling water in a thin stream until the water rises above the grain and is level with the rim of the saucer. We immediately turn the fire to maximum!

We remove all the top husks from the garlic, leaving the rough ones intact and without disassembling the heads. If the head is large, put it in the pilaf even before adding rice; we stick the small ones upside down into the cereal when the water has already gone into it. We sharply reduce the heat to the very minimum, pierce the rice with a stick in three or four places to the bottom of the cauldron. Cover with a lid and place a damp towel around the edge, simmer the pilaf for up to half an hour, then check the readiness of the rice. If the cereal is damp, you can pour a little boiling water on the bottom and bring it to readiness, only then stir the pilaf.

Pilaf with pork in a cauldron

Ingredients:

800 grams lean pork (neck or shoulder)
400 grams of rice
300 grams of carrots
300 gr. onions
Vegetable oil – 100 gr. vegetable oil
Spices for pilaf – 40 grams of spices for pilaf. Or make your own mixture from black and red pepper, cumin and turmeric.
1-2 large heads of spring garlic, without a central core;
Dried or fresh barberries
Salt to your taste

Preparation

Preparing rice for pilaf

1. Rinse the rice in running cold (!) water, place on a towel, and dry. Place the dried rice in a moderately heated frying pan, greased with 50 grams of vegetable oil.

In the case of an electric heating element, this is mode 1, maximum 2. On gas - the most minimal “crown” of fire.

2. Fry the rice for 30-40 minutes, stirring regularly, until the grains are light golden brown.

Cooking the dish itself

1. Fillet, cut into large pieces (to preserve juiciness and aroma), is lightly beaten with a hammer with sharp edges. The pieces measure approximately 3 x 3 x 4 cm.

2. Grate the carrots on a special grater to create profiles 4 x 4 mm in cross section or carefully cut into strips of the same size

3. Chop the onion into squares approximately 10 x 10 mm

4. Fry the pork over medium heat.

5. When a golden brown crust appears on the meat, carrots are added to it.

6. After 5 minutes, add the onion and fry until it turns golden.

7. Salt, spices and barberries are added.

8. Place the fried and still hot rice on top of the meat with carrots and spices, carefully pour boiled hot water in a layer of about 1 cm on top of the rice.

9. Cover with a lid, reduce heat to low and leave to simmer for 15 minutes.

10. Peel the garlic heads from the outer layer of husk, make holes in the rice for these heads, place the garlic there and sprinkle with rice again. Close the lid and simmer for another 10 minutes.

11. After this time, the water will be completely absorbed by the rice, and it will not swell to a sticky state due to the previously absorbed oil during frying. The pilaf will be “grain to grain.”

Only now can it be stirred and served hot.

Delicious recipe in a cauldron

Ingredients (for 4 servings):

lean piece of pork – 600-700g;
long rice – 500 g;
medium-sized carrots – 2 pcs.;
small onion – 2 pcs.;
vegetable oil for frying;
garlic head – 1 pc.;
spices for pilaf;
water – 1 glass.

Preparation:

Heat oil in a cauldron and sauté onions and carrots in it.
When the vegetables acquire a golden hue, place the pieces of meat, mix and add spices.
Place the washed rice on top and pour a glass of water over the contents. Cover with a lid and simmer for 15 minutes.
Add garlic and let the pilaf brew for 2 hours. This will give it a brighter, richer taste and aroma.

Cooking pilaf in a saucepan

This pilaf has its own characteristics: due to the thin-walledness of any pan, compared to a cauldron, boiling water is not poured into the rice, but rice that has just been removed from frying is quickly poured into the meat filled with broth. The brew instantly boils due to the fat contained in the rice with a temperature above 100 degrees Celsius. But such pilaf cooks even faster.

Components of pilaf

1 kg pork
400 grams of rice
1 large carrot
1 large onion
1 large head of garlic
Salt and seasonings to taste
10-15 barberries
50 g vegetable oil
Large tomato or 1 tbsp. spoon of tomato paste

Preparation:

Pork is cut into medium-sized pieces and set to fry over medium heat.

Cut the onion into cubes. When the meat begins to brown, add onion, salt and pepper. You can add a couple of crushed cloves of garlic.

Add carrots cut into cubes or grated on a coarse grater into the meat with spices.

Stir, fry together for up to 2 minutes, pour boiling water in a ratio of approximately 1 part meat with vegetables - 2 parts water. Wait until it comes to a gentle boil, add a tomato cut into pieces or a tablespoon of tomato, and stir.

Pour rice heated in a frying pan into the broth. Reduce heat to low, cover and simmer for about 15 minutes. Make several punctures in a circle to the very bottom with a round wooden stick.

When the broth is absorbed into the swollen rice, make a hole in the pilaf, put in the head of garlic, peeled from the outer husk, and sprinkle barberries on top.

Remove the pilaf from the heat, wait 15 - 20 minutes, and you can serve. Add chopped herbs to taste.

Attention!

Rice absorbs salt strongly, so pilaf often turns out under-salted. Keep this in mind when adding salt to your dish.

In an enamel pan with chicken

Cooking rice at home in a pan with a thin bottom, including enamel, can lead to burning of the cereal, since the main distribution of gas in the stove will be in the middle of the pan. However, with the right ratio of water and the right level of fire, you can avoid all the unpleasant culinary moments.

Time: 3 hours.

Calorie content: 1030 gr.

Used: 167/28/335.

Chicken breast – 2 pieces.
Rice – 400 grams.
Beans – 200 grams.
Carrots – 1 piece.
Onion – 1 head.
Vegetable oil – 10 ml.
Spices and salt - to taste.

Wash the beans and leave to soak in cold water for 2 hours. Do the same with rice, but leave it in warm water for about 1 hour.
The main part of the dish that gives it a special taste is the gravy. Peel one onion, rinse and fry the whole one in oil until golden brown, remove (you won't need it again). Throw the meat into the frying pan and fry.
Coarsely chop the pre-peeled carrots and onions in equal proportions, add everything to the chicken, sprinkle salt and spices on top.
Place the swollen beans in a saucepan, pour boiling water so that the water covers the beans, and leave under the closed lid for 7 minutes.
Next, drain the water from the rice, rinse again and add to the beans. Pour boiling water so that it covers the surface of the cereal. Reduce the heat and leave to simmer until the liquid is absorbed.

Cooking pilaf in a slow cooker

We remind you: instead of parboiled rice with questionable nutritional properties, use specially prepared lightly fried rice.

Ingredients for pilaf in a slow cooker:

Half a kilo of pork fillet
2 large onions
2 large carrots
1 head of garlic
Half a kilo of rice
Salt to taste
Spice mixture to taste
2-3 sprigs of greens (cilantro, onion, dill, parsley)
100 gr. vegetable oil
20 g turmeric or 5 g. saffron
Spicy tomato sauce – 1 table. spoon
Khmeli-uneli – 1 teaspoon

Preparation

1. Place the meat cut into pieces on the bottom of the multicooker, pour in half of the prepared vegetable oil.

2. Using the “frying” mode, bring the pork after the liquid has evaporated until lightly browned.

3. Fry the onion, cut into half rings, together with the meat, until golden brown.

4. Add carrots cut into strips or cubes, continue frying for another 10 minutes, constantly adding the remaining vegetable oil.

5. Pour boiling water over the meat in approximately the ratio “meat + vegetables” - 1 part, “boiling water” - 2 parts. It is better to salt the water a little. A spoonful of spicy tomato sauce and a teaspoon are also added there. spoon of khmeli-suneli. In this way, the “central” part of the pilaf called “zirvak” is prepared. Keep in the “quenching” mode for about half an hour.

6. Place a well-washed and externally peeled head of garlic into the zirvak.

7. Pour in the rice browned in oil.

8. Add boiling water on top so that the rice is covered with a layer of liquid of at least 1 cm.

9. Close the multicooker, set the “pilaf” mode, wait for the sound signal and keep it closed for about 20 minutes.

Step-by-step preparation

Add 2 tbsp to a deep container with raw rice. l. salt, and then pour in water heated to a temperature of 50 degrees (the water should completely cover the rice). Leave the rice in this salted water for at least 1 hour.
Place the cauldron on medium heat.
Cut the tail fat into medium-sized pieces and place in a heated cauldron.
Peel the vegetables (onions weighing approximately 150 g and 500 g carrots) and rinse thoroughly under running water. Cut the onion into half rings.
Cut the carrots into small cubes.
Thoroughly fry the fat tail on all sides and remove it from the cauldron when all the fat has been rendered out of it. If you think that there is too little fat, you can add additional vegetable oil to it. Only in this case you will have to wait a little longer until the oil also warms up. In principle, in the absence of fat tail, you can only use vegetable oil for cooking.
Wash the lamb (500 g) thoroughly under running water and cut into medium-sized pieces. To prepare this pilaf, you can use any other meat: chicken, beef, pork, etc. Increase the heat a little and place pieces of meat one by one in a preheated cauldron.
Literally after 3 minutes, turn the meat in the cauldron to the other side and fry for another 3 minutes.
After the specified period of time, mix the meat and put chopped onions in the cauldron.
Literally let the onion sit on top of the meat for literally 30 seconds, and then mix the entire contents of the cauldron.
When the onions acquire a rich caramel shade, put the carrots in the cauldron and sprinkle ground cumin on top (about 1 tsp).
After 30 seconds (after you have laid out the carrots), mix the meat and vegetables together.
Add 1 tbsp to the cauldron. l. salt and mix everything again. Fry the contents of the cauldron in this “mode” until the carrots become soft (mix everything periodically).
At this time, bring the water in the kettle to a boil. When the carrots become soft, reduce the heat to below medium and pour hot water into the cauldron (there should be enough water to cover the contents of the cauldron). Leave the contents of the cauldron to boil for 30 minutes.
We take 3 heads of garlic and wash them thoroughly, but under no circumstances peel them (garlic is always put in pilaf whole heads). We also wash hot peppers (2 pcs.). 30 minutes from the moment you pour water into the cauldron, carefully insert 3 washed heads of garlic on top and add two whole red peppers. We leave our “broth” to boil for another 10 – 15 minutes.
At this time, wash the rice. We drain it of the water in which it was soaked and draw approximately the same amount of warm water from the tap. Use your hands to rinse the rice in the water and drain it again. Then we repeat this manipulation again and do this until the water from under the rice becomes clear (about 7 - 8 times).
We take the garlic and red pepper out of the cauldron and put the washed rice there. We do not mix the rice with meat and vegetables, but only smooth it out with a spoon or spatula.
The water in the cauldron should literally barely cover the rice, so it should be added if necessary.
Increase the heat to maximum and wait until the water evaporates from the cauldron. When there is very little moisture left in the cauldron, be sure to taste the rice and, if it is not ready, add a little more water to the cauldron.
When there is a little moisture left and the rice is cooked until tender, reduce the heat to a minimum and collect our pilaf “in a pile” using a spatula or spoon, moving it as far as possible from the walls.
Then we insert a head of garlic into the resulting “hill” of rice, sprinkle it with the remaining cumin and cover it with a small flat plate on top.
We wrap the lid in a thick towel and cover the cauldron with this “structure”. The towel is needed so that it absorbs the condensation that will subsequently form. We leave our pilaf in this position for 30 minutes.
After the specified period of time, remove the lid and plate, take out the garlic and place the pilaf on a serving dish. Bon appetit!

How to cook pilaf in the oven

For pilaf, you don't have to fry the rice in the oven. But then, instead of browning it in a frying pan with oil, you must first fill it with water for at least an hour, and then rinse it in running water for at least 20 minutes.

Composition of pilaf

Pork fillet 700 gr
2-3 medium sized onions
Carrots 3 pcs
Rice – 1.5 cups
1 large head of garlic
1 tsp. spoon of pilaf spice mixture
50 g vegetable oil
Salt and pepper to taste
1 tsp. spoon of barberry

Products needed to prepare real pilaf

To prepare Asian pilaf, we stock up on food and especially spices in advance - cumin, saffron, barberry, dried paprika, black pepper and turmeric. Festive variations include raisins, dried apricots, and quince.

For a cauldron with a volume of 3 liters, we will need such products.

Rice with long grains suitable for pilaf - half a kilo.
Fresh lamb meat, or, if not available, pork or beef, also half a kilo.
Carrots with a pronounced orange color - half a kilo.
Onions - 2 large or 3 medium onions are enough.
Refined vegetable oil - sunflower, corn, cottonseed, or a mixture of them - 300 ml.
Unpeeled garlic - 2 if large, or 3 - 4 if small, heads.
Red pepper pods with a fiery taste - a couple of pieces.
Finely chopped lamb tail - 200 g.
Spices, seasonings, salt.

It’s better to put everything stored on the table right away, so that every component is at hand, and so as not to miss anything at the right stage.